Flamingo Cupcakes

Preheat the oven to 180 °C (convection oven 160 °C).

Prepare 500 g of FunCakes cupcake mix according to the package instructions. Distribute the liners in the muffin pan and pour the batter into the liners. Bake the cupcakes in the middle of the preheated oven for 20-25 minutes. Let them cool on a wire rack.

Prepare 75 g of FunCakes Enchanted Cream® mix according to the package instructions. Put the Enchanted cream into a piping bag fitted with the no. 1M tip and pipe rosettes onto the cupcakes.

For the flamingo head, color the modeling paste with the peach FunColours gel. Shape a slightly wider roll at the top and make a hole with the ball tool. Model a small drop from white fondant and glue it in the opening with edible glue. Shape the beak from a piece of black fondant and make the mouth slit with a knife. Finish with a very thin strand of peach fondant. Create the eyes and eyelashes with small black sticks and glue them onto the head with edible glue. Prepare the flamingo heads one or two days in advance so they dry well.

Color almost all the white fondant the same peach color as the modeling paste and form flat oval shapes to create the flamingo body. Try to find the right balance between the body and the neck. Roll out the remaining peach fondant very thinly and cut out many flowers with the 5-petal cutter. Place them under plastic wrap to prevent drying.

Fold the flowers in half and glue them onto the oval body with a little edible glue. Insert the neck into the cream bouquet and place the body on top of the bouquet.

Color the small remaining piece of fondant purple, pink, and green. Roll them out very thinly, cut flowers from the green and pink fondant using the daisy cutter and cut flowers from the purple fondant. Glue nonpareils into the flowers. Fold the green flowers in half and insert them into the bouquet. Add one pink flower and one purple flower.