Perfect for Mother's Day, a thank you, get well soon or even a female birthday this flower pot cupcake design can be tweaked to suit any colour scheme and makes the perfect change from your usual box of cupcakes.

For this cake you will need:
7 Standard size cupcakes
9 Mini sized cupcakes
Oblong Cake Card 431 x 330mm
(17” x 13”)
400g (14ozs) Buttercream
500g (17ozs) Sugarpaste
PME Concentrated Paste Colours
Lime Crush, Sunny Yellow & Hot Pink
JEM Piping Nozzles Nos 2D, 22 & 12
PME Disposable Piping Bags
PME Design Wheeler

Preparation:
7 standard cupcakes, 9 mini cupcakes

Instructions:

1 - Ice the cake board with a pale green sugarpaste made using a combination of Lime Crush and Sunny Yellow paste colours. Using the design wheeler tool create a trellis pattern whilst the sugarpaste is still soft.
2 - Take half the buttercream and colour into two shades of pink so that there is enough to pipe 6 standard sized cupcakes. With the remaining buttercream colour a small amount yellow, enough to pipe one cupcake. Keep the remaining buttercream uncoloured.
3 - Add the two shades of pink buttercream into seperate piping bags and cut off the tip, approximately 1cm from the pointed end.
4 - In a third piping bag fit the NZ2D piping nozzle and place the two pink piping bags inside.
5 - Piped Star Swirls: starting in the centre and holding the piping bag upright, gently squeeze the piping bag moving anti-clockwise around the cupcake to create a swirl.
6 - Piped Plain Swirl: fit the NZ12 nozzle into a piping bag and fill with the white buttercream. Starting at the outside edge of the cupcake pipe towards the centre to create a swirl.
7 - Yellow Piped Flower Centre:  fit another piping bag with the NZ22 nozzle and fill with the yellow buttercream. Hold the piping bag at a slight angle and start by piping a star onto the cupcake, continue squeezing and gently pull the bag away before releasing all pressure.
8 - Green Stem & Leaves: colour some of the sugarpaste from earlier in a darker shade of green. To create the stem simply roll the sugarpaste into a thin sausage shape. To help get an even width use a cake smoother instead of your hands to roll the sugarpaste backwards and forwards. Create the two leaves by using a leaf cutter, the JEM Hydrangea cutter has been used here.
9 - Using a little buttercream set the stem, leaves and cupcakes in place to create the flower pot design.