Saturday, May 10, 2008
These cupcakes were a great way to use the left over royal icing flowers from Wilton Course II. Royal icing flowers will last forever so you can make them in advance and store them in a tin or card board box. Don't store them in plastic because they won't stay dry. I learned how to make all of the flowers in Course II except for the Morning Glory which was taught in Course III. The flowers I used were the violet, apple blossom, primrose, Victorian rose, pansy, mum, daisy, rose bud, and daffodil.