Vanilla cupcake bouquet

Vanilla cupcake bouquet

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

Prep: 1 hr Cook: 35 mins

A challenge

Makes 15 large cupcakes

This stunning edible bouquet takes a little time to prepare but the results are jaw-dropping. If you're looking for a Mother's Day showstopper, this is it! 

Nutrition and extra info

  • un-iced

Nutrition: per serving

  • kcal759
  • fat41g
  • saturates22g
  • carbs89g
  • sugars75g
  • fibre1g
  • protein8g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.


    For the cakes

    • 300g unsalted butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 250g natural yogurt
    • 6 eggs, beaten



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 2 tsp vanilla extract
    • 250g self-raising flour
    • 300g golden caster sugar
    • 140g ground almond
    • ½ tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    For the buttercream

    • 300g unsalted butter, softened



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 600g icing sugar
    • 2 tbsp milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • 2 tsp vanilla extract
    • food colouring paste of your choice (we used pink and purple)
    • 500g white fondant icing

    You will need

    • 15 green muffins cases (available from
    • 2 disposable piping bags
    • 1 small paintbrush
    • 1 large curved star piping nozzle (I used Wilton 2D flower nozzle, available from
    • 3-piece set of sunflower cutters (available from
    • coloured tissue paper to wrap the bouquet (I used pink and blue)
    • a large sheet of cellophane (optional)
    • 23cm oasis foam frame (mine was from hobby
    • 24-25cm basket or bowl
    • 15 lollipops sticks (available from or
    • light and dark green tissue paper


    1. Heat oven to 180C/160C fan/gas 4 and line two 12-hole muffin tins with 15 muffin cases. Melt the butter in a small saucepan or in the microwave, then leave to cool a little. Transfer to a large jug and stir in the yogurt, eggs and vanilla. Beat until combined.

    2. Tip the flour, sugar, almonds, baking powder and 1/2 tsp salt into a large bowl. Stir to combine, then make a well in the centre. Pour in the wet ingredients and mix using a spatula or electric whisk until lump-free. It will be quite a runny mixture.

    3. Spoon the mixture into the muffin cases so they are two-thirds full, using all of the mixture. Bake in the oven for 25-30 mins or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.

    4. Beat the butter with half the icing sugar, then, once smooth, add the remaining icing sugar, the milk and vanilla extract. Beat again until fluffy and smooth. Reserving two large spoonfuls of the icing for the fondant cupcakes, halve the remaining icing and put into two bowls. Use a little of the pink food colouring to turn half of the icing pink, beating the icing until it changes colour. Use the purple colouring to do the same with the other half. Set all the icing aside at room temperature and cover the surface with cling film (or keep in the fridge overnight).

    5. Roll out 250g of the fondant icing to a £1 coin thickness. Use the 3-piece cutters to stamp out three sunflowers. You will need to use each cutter three times (see step-by-step pictures). Scrunch pieces of foil into doughnut shapes and place in the muffin tin. Sit the flowers on top and leave to set for 30 mins. This will set the shape so the petals look more 3D. If you need more icing, roll out a little more until you have the right amount of flowers.

    6. Using the reserved white buttercream, gently sandwich the flowers together. Dot a little buttercream in the middle of the biggest flower and put the medium-sized flower on top of it. Repeat with the smallest flower on top.

    7. Pipe the buttercream roses and hydrangeas onto 12 of the cupcakes. Use the paintbrush to paint four stripes of pink food colouring from the bottom to the middle of a piping bag – this will create a dark pink outline for the roses. Drop the curved 2D nozzle into the end of the bag and snip off the end so that the tip is fully exposed. Pop the bag over a jug or large glass and fold over the top (this will make it easier to pile in the buttercream). Make sure all the air is out of the piping bag when you take it out of the jug, as this will ensure you pipe evenly. Starting in the middle of the cupcake, hold the bag directly above the cake and pipe a swirl in a clockwise motion, applying a steady pressure until you reach the edge of the cupcake. Repeat with another five cupcakes until you have six pink rose cupcakes. Set aside.

    8. Use the paintbrush to paint four stripes of purple food colouring from the bottom to the middle of another piping bag, to create a dark purple outline for the hydrangeas. Hold the piping bag directly above the cupcake and pipe small star shapes to cover the entire surface (see step-by-step pictures).

    9. Next, spoon the remaining white buttercream onto the remaining three cupcakes to completely cover. This will be the ‘glue’ for the fondant flowers. Carefully place each fondant flower on top of the cupcakes.

    10. Sit the oasis in your basket or bowl. Cut the green tissue paper into small squares, laying a lighter piece over a darker piece, and fold in half, then half again, to create the leaves. Ruffle them up a little for a more natural look. Using a small sharp knife, poke a little hole in the bottom of your cupcakes and carefully insert a lollipop stick into each one. One at a time, push the bottom of the stick into the oasis – ensuring that you push the stick, not the actual cupcake, or you may damage the icing. Arrange the flowers so the three fondant flowers are near the middle, working outwards with the rest of the cupcakes until it starts to resemble a bunch. As the fondant flowers are quite heavy, roll out some small balls of leftover fondant to push under each cupcake base as support (see step-by-step pictures).

    11. Slot the green tissue in between each cupcake so it surrounds them. Then lay the blue tissue paper over the pink paper and sit your basket carefully on top. Use sellotape to cover the entire basket in the tissue. Once it’s covered, do the same with the cellophane, if using. Keep in a cool place until presenting. The cupcakes will keep up to 4 days in an airtight container. 

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    lauren28052007's picture
    27th Mar, 2019
    Wow this is so good! I used a different cupcake recipe and piped some of the flower variations slightly differently but with the tips and methods for assembling this cake I managed to produce quite an amazing cake in quite a short amount of time!!
    4th Aug, 2017
    The cakes are light and delicious in consistency (if not a little heavy on the sugar - used 200g plus 100g xylitol!). I used lemon extract rather than vanilla in the cakes and icing and it worked very well. Cakes were super simple and all chucked in the processor so easy. I had a LOT of mixture left over so would probably cut by one third next time as it made 24 with about batter left for another 8! The dahlias however were near-on impossible to get to look like the picture! The icing stuck to the worktop and when carefully lifted they all stretched. I think they were a bit thick. Practise makes perfect! The buttercream was really simple, just swirls and dots with 1 nozzle and quite an impressive effect which I think will go down well at the next bake sale. I just put them on a large oval plate but think they would look great with green tissue paper and perhaps some green iced leaves next time.
    12th Jul, 2017
    I made this for my work bake off. Followed the instructions to the letter but found that the skewer never came out clean despite cooking for an additional 20 minutes in the end. As it turned out the cakes were perfectly cooked and tasted amazing. The piping was surprisingly easy. With regards to the display you will need a much bigger oasis than the one suggested I could only fit 7 of the cupcakes on a 23cm oasis. So had lots of cakes left over. Having said all of the above the cakes looked and tasted amazing. Will definitely make again.
    27th Mar, 2017
    I made two bouquets for Mother's Day, they were surprising easy to make & both mum's loved them!! My mum didn't believe that I had made them because they looked professional =)
    6th Jan, 2017
    Can anyone comment if this recipe has worked for them? There seems to be large quantities of ingredients involved, and wouldn't want to waste?
    24th Mar, 2017
    I am making these for Mother's Day, will keep you posted
    lauren28052007's picture
    14th Mar, 2019
    Can I swap the lollipop sticks for skewers?
    goodfoodteam's picture
    16th Mar, 2019
    Thanks for your question. We think it's better to stick with lollipop sticks - they have a better grip, no sharp end and will be the right size for this bouquet.
    26th Apr, 2017
    I use this website for artificial flowers and plants
    Want to receive regular food and recipe web notifications from us?