Step 1: Start with the Center

Using any basic tip pipe a round center of  buttercreme icing coloured dark brown. 

Step 2:  Pipe the Petals

Fill your piping bag with a golden yellow Icing (we used Americolor Egg Yellow with a bit of Americolor Electric Yellow)  and use an Ateco tip 353 or Wilton tip 356. Start at the outer edges and place the icing, squeeze to get the wider part of the petal and pull slowly away to form the tip.  Start the next row on top of the brown center and in between the existing petals of the first row.

Step 3: Add Some Sparkle

Jayden finished these cupcakes off with some Brown Sanding Sugar to add some sparkle to the center. Another choice would be to add small chocolate chips to the center. 

Jayden Sepe, owner of Scoop-n-Save, professional cake artist and sprinkle aficionado enjoys helping people develop their cake decorating super powers. Jayden studied culinary arts with a specialty in baking and pastry at the Pacific Institute of Culinary Arts and went on to open Forbbiden Sweets where she wowed supplying creative cakes, cupcakes and cookies. Since taking over at the Scoop, Jayden has indulged her shopping addiction to bring new and trending decorating products into the store.