Ingredients
Method
- Bake 25 cupcakes using your favorite recipe or cake mix. Let them cool completely before decorating.
- On a large cake board, arrange the cupcakes in a snowflake pattern (see reference photo). It should resemble a six-pointed star with branching arms.
- Fill your piping bag fitted with a Wilton 1M (or similar) tip with blue buttercream. Pipe rosettes onto each cupcake by swirling from the center outward. Cover all cupcakes so they form one continuous blue snowflake base.
- Switch to white frosting and pipe a large, detailed snowflake design across the top of your rosette base. Don’t worry about perfection, the hand-piped look adds charm!
- Decorate with small fondant snowflakes for extra elegance, placing them on the edges or where the piping crosses. Finish with white sprinkles, shimmer sugar, or edible glitter for a sparkling, snow-kissed finish.
Notes
*Store-bought frosting can be soft for piping. You can add ½-3/4 cup of sifted powdered sugar to one can of frosting to stiffen it up. Mix well with a blender until fluffy. Add a few pinches of salt to balance the sweetness. Use gel food coloring for to tint to your liking.