While this video was initially uploaded in celebration of Heritage Day, a collection of protea cupcakes will make a stunning addition to you celebration at any time of the year.
You will need:
- Standard leaf nozzles
- Red, green and white buttercream (thick enough to hold its shape)
- Piping bags
- Cling wrap
- Edible glitter
Getting set up:
I like to do the proteas in two tones with dark pink and white, so make your cling wrap buttercream sausage like I’ve shown you in previous videos and slide it into a piping bag with a leaf nozzle. Fill the other leaf nozzle bag with green buttercream, and the round nozzle bag with white.
Centre stamen: Start with the round nozzle and squeeze a large tall blob in the centre as a base to work off. Then from the base, pull lines of buttercream upwards to the tip with the same nozzle to create a row of stamens all around the blob. Pipe two layers.
Petals: You’ll use the two tone and leaf nozzle bag for the petals. With the thick side of the nozzle facing downwards, start at the base of the white stamen, squeeze and pull upwards. Then, overlapping slightly, do the next petal by squeezing and pulling up, and so on. Squeeze enough at the beginning to get a nice base for your petal, then pull upwards, leaving some of the white centre showing at the top. Add as many layers as you like, until the cupcake is mostly covered. Yes, this is a lot of buttercream, but it’s going to look gorgeous!
Leaves: The leaves you’ll pipe the same as the petals: working from the bottom, squeeze and pull up. Slightly overlapping, pull the leaves upwards, leaving the tops part of the petals and stamen exposed.
And finally, you guessed it, a sprinkle of glitter!
Have a delicious day!