You guys. YOU GUYS. I wanted to share this post with you earlier but I had to stop crying first. Ok, ok, I am being overly dramatic. But let me tell you what happened after I made these rose cupcakes!
I got this *brilliant* idea to make royal icing roses to stick in each cupcake. I spent hours piping out each individual flower with pink and green and then went back in and added an extra detail into each flower. I set them out of the way of the children so they could properly dry away from tiny hands and curious eyes.

I baked cupcakes and piped buttercream roses on top.

Next I assembled. This went a little slower than I thought because I wanted to be so very careful when inserting those roses into the cupcake.

An hour later I had completed 7 dozen cupcakes with beautiful royal icing roses sticking out.

And then.


I drove to the church. Parked. Got out of the car, walked to the back, opened the door and…

broken. AALL OF THEM. Royal icing roses are just not meant to withstand the jarring of driving. I had nothing to give to the church!

My heart broke into a million pieces… kinda like the roses.


Here is a close up of the leaf detail that I added for the church.

I has added an “ACV” on each leaf. That stands for Alliance Church of the Valley.

Can ya see it?



I just wish the folks at church would have gotten to see them! 🙁


And for the cupcakes themselves I did a simple rosette with a 1M tip. This is the whipped buttercream recipe that I used… my favorite!



You can also add some subtle color for a neat effect.



Kinda neat huh?


If I were going to make these again I would use candy melts (chocolate) and make sure the roses stayed chilled. 🙂

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. When stick the flowers made with royal icing and stand them on the frosting, it melts the royal icing and brake due to the wetness of the frosting. How to avoid that?

  2. Oh that story is awful!! I had something similar happen with a batch of cakepops a few weeks ago. Crushing!

  3. Thats soooooo sad!!!!! One time my sister made a really nice nutella cheesecake and chocolate covered strawberries instead of icing the bottom to stick to the cake stand she left it on the cardboard circle she left on it and put me in charge of taking it to the car. It immediately slid off and landed face down on the ground. She watched it happen and was so shocked she dropped the chocolate strawberries on the floor too… you should’ve seen her disappointment when we walked into the grocery store to get one of those premed sampler cheesecake…

  4. Maybe it would of helped leaving them on the tray during travel, carrying the tray in and putting the roses on once there? Very beautiful.

  5. You can’t apply royal icing pieces to buttercream as the buttercream will soften the royal icing piece. If you want to apply, you must do so just before serving. Thicker flat pieces such a flood-in work may last a little longer before softening. Hope this info helps.

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