Create miniature potted succulent and cactus cupcakes that are good enough to eat with a range of piping tips and coloured Renshaw frosting. There are so many different types of cactus and succulent to replicate in icing and by combining multiple on the same cake it’s possible to create a striking array!
Rainbow Dust ProGel Leaf Green
Rainbow Dust ProGel Lime Green
Rainbow Dust ProGel Bright Green
400g Renshaw Chocolate Frosting Pot
12 cupcakes
Edible Moss
Crushed digestive biscuits
Crushed chocolate biscuits
1. Color 200g of buttercream for each of the following colours: Leaf Green, Eucalyptus and Holly Green ProGel.
2. Colour 50g with Claret ProGel and place into a piping bag fitted with a No.24 tip. Leave the remaining buttercream uncoloured and place into a piping bag fitted with a No.2 tip.
3. Place the Leaf Green, Eucalyptus and Holly Green buttercream into piping bags fitted with couplers. This will allow you to interchange nozzles.
4. Place 200g Chocolate Frosting into a piping bag and snip off the tip of the bag leaving a small hole.
Cacti
1. Take your preferred colour of green buttercream and attach the No.199 tip to the coupler.
2. Take a cupcake and pipe upwards with an even amount of pressure. Take the plain buttercream in the No.2 piping bag and pipe dots up the length of the cactus. Then take the Claret buttercream in the No.24 piping bag and pipe a small flower on top.
Leafy Succulent
1. Take your preferred colour of green buttercream and attach the No.352 leaf tip to the coupler.
2. Take a cupcake and pipe a layer of leaves in a circle. Pipe another layer on top of this within the circle below. Repeat until the desired height is reached.
Rose Succulent
1. Take your preferred colour of green buttercream and attach the No.104 petal tip to the coupler.
2. Take a cupcake and pipe a cone for the middle of the rose succulent. Pipe petals around the cone to build up the succulent.
Tube Leaf Succulent
1. Take your preferred colour of green buttercream and attach the No.8 tip to the coupler.
2. Take a cupcake and pipe a layer of long tubes in a circle. Pipe another layer within and repeat until the middle is filled.
3. Once your succulents are in place, fill in the rest of the cupcake by sticking the edible moss and crushed biscuits to the cupcake with a small amount of Chocolate Frosting.
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