Sugar Flower Cupcakes

Knead the different colors of fondant until smooth, then roll them out very thinly. Cut out a variety of flowers using the cutters and use the veiners to add texture. For leaves, cut small pointed ovals from the green fondant and use a knife to score lines to make them look like real leaves.

Roll small fondant balls, lightly coat them with edible glue, then roll some in FunCakes yellow Nonpareils and others in FunCakes orange Nonpareils. These will form the centers of certain flowers. Dust the yellow and orange flowers with FunCakes Pumpkin Orange Coloring Powder to add a touch of color. Let the flowers and leaves dry on crumpled kitchen paper for at least 4 hours, preferably overnight.

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

Prepare 500 g of FunCakes cupcake mix according to package instructions. Place the liners in the muffin pan and fill them two-thirds full with batter. Bake the cupcakes for about 18-22 minutes until fully cooked. Let cool completely.

Prepare 150 g of FunCakes Enchanted Cream® mix according to package instructions. Place this cream in a piping bag fitted with tip #1H and pipe round swirls on the cupcakes. Arrange the fondant flowers on the swirls to finish the cupcakes.