Wilton Bloomin’ Cupcakes
Objective: Children will create two different buttercream flower designs on cupcakes.
Recommended Ages: 9 years old and up Time required for project: 1 hour
Overview
This activity is designed to introduce children to piping icing flowers. Following our easy, step by step instructions, the activity leader will walk children through each step, demonstrate the basic techniques and assist them as they decorate their cupcakes.
*Leaders should determine ahead of time how many adult helpers are needed. Depending on the age of the group, 1 adult for every 8 - 10 children should be enough.
Supplies
Wilton Items needed:
✓ 1 per child, I Taught Myself to Decorate Cupcakes Kit (2104-7552). If not using the kit, the following individual products are needed instead:
▪ (2104-358) 3 Disposable Bags, 12 in.
▪ (418-12) Tip 12
▪ (418-18) Tip 18
▪ (402-104) Tip 104
▪ (409-7712) 9 in. Angled Spatula
✓ 1 per 2 children, container White Ready to Use Decorator Icing, 14 oz. (or 1 per 7 children, 4 lb. tub of Wilton Creamy White Decorating Icing) – optional if not making Wilton Buttercream Icing recipe on pg. 7
✓ (710-044) White Sugar Pearls, 4 oz. (whole group can share)
✓ Gel Icing Colors, 3 colors of choice (whole group can share)
✓ Bag Ties – optional (2 per child)
Additional Kitchen Supplies (either leader can provide, or children can bring their own):
✓ Parchment or wax paper, 8 in. x 10 in. sheet per child
✓ Tape (whole group can share)
✓ Butter knife, 1 per child – optional if not using spatula
✓ Container to transport cupcakes home, 1 per child
✓ 1 quart-sized plastic storage bag to transport dirty tools home, 1 per child
✓ Scissors, 1 per 2 children
✓ Ruler, 1 per 2 children
✓ Paper towels (whole group can share)
✓ Toothpicks, (whole group can share a box)
✓ 1 lb. container of confectioners’ sugar (powdered sugar) (whole group can share)
✓ Standard size cupcakes, 4 per child
✓ 1 recipe Wilton Buttercream Icing (see recipe on page 9), per 2 children - if not purchasing Ready to Use Decorator Icing
✓ Small bottle of water, per 2 children
✓ 3 small disposable containers per 2 children
✓ Apron, 1 per child
✓ 3 rubber bands (if not using Bag Ties), per child
✓ Tall glass, 1 per child (for holding Decorating Bag when filling with icing) Activity Outline
1. Introduction
a. Explain the Tools
b. Basics of Working with Buttercream Icing i. Icing Consistency
ii. Tinting Icing c. Decorating Bag Basics
i. Preparing the Bag ii. Filling the Bag iii. Closing the Bag iv. Holding the Bag 2. Techniques
a. Pulled Dot b. Star c. Flat Petal 3. Decorate Cupcakes
a. Pulled Dot Flower b. Flat Petal Flower 4. Clean-up and Wrap-up INTRODUCTION
Explain the Tools – Go through each of the items on the supply list so the children understand what each one does.
• Decorating Bags
o 12 in. Disposable Decorating bags are great to have on hand for decorating with buttercream and cookie icing. When you are done decorating, they can be recycled or thrown away.
• Decorating Tips
o Decorating tips are made from stainless steel and come in a variety of sizes and shapes.
▪ Tip 12 – Designed to create dots, beads, and bold lines.
▪ Tip 104 – Traditionally used to create petals and ruffles.
▪ Tip 18 – Used to pipe everything from simple stars to rosettes and zigzags.
• Icing Color
o Concentrated Gel Icing produces deep rich color with just a small amount and won’t affect the icing consistency, unlike the squeeze bottles that can be found in grocery stores.
The Basics of Working with Buttercream
*Leader should make icing in advance using the recipe on page 9 or purchase enough icing for each child to have 1 ¼ cups.
• Icing Consistency - Explain to children that buttercream icing is the traditional choice for flavor and versatility, this buttercream is soft and spreadable. Use for icing cakes, piping borders, writing and flowers.
o Grocery store canned icing is very thin and is best used for icing a cake or cupcakes but will not hold up well for piped
decorations.
o The 4 lb. tub of Wilton Creamy White Decorator Icing is medium consistency, ready to use for this class.
o The 1 lb. container of Wilton Icing can be purchased in medium and stiff consistency. If you purchase stiff consistency, it will need to be thinned to medium.
▪ Open the container and stir icing with a spatula.
▪ Add a small amount of water (1 water bottle capful) and stir until thoroughly combined. Add more water in small amounts until the desired consistency is achieved.
o For medium consistency icing, when the spatula is placed upright in the icing, it will move slightly and start to lean.
o If icing becomes too thin, add small amounts of confectioners’ sugar to stiffen.
• Tinting Icing - Explain the difference between liquid food coloring and Gel Icing Colors, then demonstrate how to color icing.
o Liquid food coloring found in the baking aisle at the grocery store can be used but has limitations:
▪ Color options are usually limited to just 4 base colors, limiting the color combinations you can create.
▪ Because food coloring is liquid, it can affect the consistency of your icing, especially when you need to add a lot to create an intense color.
o Gel Icing Colors
▪ Because Icing Colors are a gel form and the colors are concentrated, they do not change the consistency.
▪ Wilton Icing Colors are available in 25 colors.
▪ To use:
Dip a toothpick into the Icing Color jar, then swirl it in the icing.
Stir the icing with a spatula to blend in the color.
Add a little at a time, until you achieve the shade you want, using a fresh toothpick each time you add more color.
▪ Colors will intensify as they sit.
*Assist children with coloring icing
o ½ cup color of choice for flat petal flower
o ½ cup color of choice for pulled dot flower petals o ¼ cup color of choice for center of pulled dot flower Decorating Bag Basics
• Preparing the Bag – Demonstrate how to prepare a bag with a tip and have children work along with you to prepare 3 bags using tip 12, 18 and 104.
o With scissors, cut about ½ in. off the tip of the bag to fit tip.
o Trimming too much of the bag can cause the tip to pop out of the bag when in use, so start with cutting less rather than more.
o Drop the tip inside the bag and push to the bottom to expose about ½ of the tip out of the bottom of the bag.
o If necessary, trim more of the bag so the tip is properly positioned.
• Filling the Bag – Demonstrate how to fill a bag
o Most important point in filling the bag is to NOT overfill it. A bag that is more than half full will be hard to control when piping and will make your hand tired faster.
o Hold the bag in one hand and fold down the top of the bag to form a generous cuff over your hand.
o Using a spatula, fill the bag with 1/4 cup of icing (about a handful).
o To remove icing from the spatula, squeeze the bag with the spatula between your fingers and pull the spatula out, using the bag and your fingers to squeeze the icing off.
Hint: Some children may find it easier to put the bag in a tall glass or cup, cuffing the bag over the cup to free up a hand for filling the bag.
• Closing the Bag – Demonstrate how to close and secure the bag with a rubber band o Unfold the cuff and twist the top of the bag closed, forcing the icing down into
the bag and tip.
o If desired, use a rubber band or Bag Tie to secure the bag closed so no icing squeezes out of the top of the bag.
*Leader – Assist children with closing bags
• Holding the Bag – Demonstrate how to hold the bag
o Place the bag in the palm of your hand with the twist between your thumb and your forefinger.
o Curl your fingers around the bag so you can apply even pressure with your entire hand.
o As you decorate, periodically twist the bag and slide the rubber band down, to force the remaining icing down into the bottom of the bag and tip.
o Use the fingers of your other hand to steady the bag as you decorate.
o Squeeze the decorating bag as you guide it.
TECHNIQUES
*Demonstrate each technique. Students will work along with you as complete each step.
Pulled Dot
• Using the bag fitted with tip 12, hold the bag straight up with the tip slightly above the surface.
• Squeeze the bag, applying steady, even pressure.
• As the icing begins to build up, raise the tip with it, stopping pressure once the icing meets the tip.
• Stop squeezing and pull the tip up and off to the side to break off any peak.
• Place the edge of the spatula on the center of the dot and pull outward away from the dot.
Star
• Using the bag fitted with tip 18, hold the bag straight up with the tip slightly above the surface.
• Squeeze the bag firmly to form a star. Increase or decrease pressure to change the star size.
• To finish, stop pressure and pull the tip straight up and away. Be sure to stop pressure completely before you pull your tip away. This will give you a perfect shape, without peaks.
HINT: Maintaining the same pressure when piping the icing will assure that the stars are identical in shape and size.
Flat Petal
• Using the bag fitted with tip 104, start with the wide end of the tip touching the surface and the narrow end pointed away from you.
• Squeeze the bag without moving your hands or the bag and allow the icing to begin to fan out.
• Move the wide end of the tip slightly up and away from you. Relax the bag pressure and move the tip back to where you started. This should give the petal a slightly cupped shape.
• Stop pressure and gently pull the tip down towards you so the petal has a clean edge.
DECORATE CUPCAKES
*Decorate one of each design and have children decorate along with you.
Pulled Dot Flower
• Using the bag fitted with tip 12, pipe a large dot about 3/8 in. from the outer edge of the cupcake. Use the tip of a spatula or butter knife to pull the dot towards the cupcake center.
• Repeat with pulled dots around the entire cupcake edge.
• Using the bag fitted with tip 18, pipe a cluster of stars for the flower center.
Flat Petal Flower
• Using the bag fitted with tip 104, position the tip near the cupcake edge with the wide end of the tip toward the center of the cupcake and slightly touching the surface.
• Pipe a row of petals around the entire cupcake edge, turning the cupcake slightly as you pipe each petal.
• Pipe a second row of petals, overlapping the previous row.
• Repeat with additional overlapping rows of petals, working towards the center until the entire cupcake surface is covered.
• If desired, add a cluster of Sugar Pearls for the flower center. Once in place, press the cluster lightly with your finger to adhere to the icing.
Children can apply the techniques they have learned on their remaining cupcakes. Share the inspiration images to show them what they can do with their new skills!
CLEAN-UP AND WRAP-UP RESOURCES:
Buttercream Icing Recipe
https://www.youtube.com/watch?v=EWEhHhcnwYQ
How to Pipe a Star Video
https://www.youtube.com/watch?v=Z0RVer8iGfg How to Pipe a Dot
https://www.youtube.com/watch?v=hubgTEvV14s
Wilton Buttercream Icing
(Note: This recipe is for stiff consistency buttercream, which is excellent for piping some flowers.
However, it will need to be thinned to medium for this class by adding approximately 2 teaspoons (10 ml) of milk or water to a full recipe.
Ingredient Volume Weight
Measure Ounces Grams
Wilton flavorings (Imitation Vanilla, Almond or Butter) *
1 teaspoon 0.15 ounce 5 grams
Butter or margarine, softened ½ cup 4 ounces 113 grams
Solid vegetable shortening ½ cup 6.7 ounces 190 grams
Pure cane confectioner’s sugar, sifted 1 lb. or approx. 4 cups 16 ounces 455 grams
Milk or water 7-8 teaspoons 4-5 ounces 132 grams
*Wilton flavorings may be used in any combination to suite your taste.
DIRECTIONS:
1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
2. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
3. Gradually add milk or water; beat at medium speed until light and fluffy.
4. For Pure White Icing (stiff consistency):
a. Omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon Clear Butter Flavor. Substitute Clear Vanilla for Pure Vanilla Extract.
HINTS:
• Keep bowl covered with plastic wrap until ready to use
• If using a hand mixer, beat shortening, butter (if used) and liquids first, then add sugar, as above.
Make one batch at a time to prevent hand mixer from overheating.
• Depending on the humidity and climate, it may be necessary to adjust the liquid and the sugar in your icing. If icing looks dry, add small amounts of liquid (1/4 to 1/2 teaspoon at a time). If icing is too wet, add 1 tablespoon of sugar at a time. The key for both adjustments is adding small amounts until you achieve the right consistency.
• This recipe can be made with all butter by replacing the shortening with an equal amount of butter. An all-butter recipe will make a noticeably softer buttercream and will also melt faster than a recipe made with shortening.
• If you find that this recipe is too sweet, consider using a pinch of salt, which will help cut the sweetness. Let the pinch of salt dissolve in your liquid to avoid granules of salt in the
buttercream. Try substituting some of the butter in the recipe with salted butter.
• Leftover buttercream can be stored in an airtight container in the refrigerator for up to two weeks. Buttercream can also be frozen for up to six months. Before reusing, bring buttercream back to room temperature and rewhip using a paddle attachment until it is back to the correct consistency.
Makes: 2¼ cups
You can find recipes for several different buttercream icings at
https://www.wilton.com/search/?q=buttercream&prefn1=contentType&prefv1=recipe
INSPIRATION
Images are from Wilton.com
