Flower Flyer Cupcake

Tint a small amount of vanilla using green icing color. Brush mixture on lollipop sticks to color stems; let dry. Roll out pink fondant 1/8 in. thick. Cut flowers using Cut-Outs. Brush tops with water; sprinkle with pink sugar. For flower centers, roll small balls of yellow fondant and attach with damp brush. Let dry. Cut spearmint leaves in a smaller teardrop shape. Attach leaf and flower to stem with dots of buttercream. Tint a portion of white fondant orange (combine Orange and Red-Red Icing Colors for orange shade shown). For ladybug, shape into a 1/2 in. oval shape. Let dry. Using black FoodWriter, draw head, wing outline and spots. Bake and cool cupcakes. Pipe tip 233 pull-out grass in green buttercream. Insert flowers on stems; position ladybug. Tint a small amount of vanilla using green icing color. Brush mixture on lollipop sticks to color stems; let dry.

Bee Cupcakes

• 1 cupcake
• Yellow frosting
• Black licorice, twist and whip
• 1 chocolate wafer, halved
• 1 large Black Crow licorice, halved
• 1 large yellow gumdrop, halved


Step 1: Frost the cupcake in yellow icing, adding stripes with the black twist licorice.

Step 2: Make wings from the wafer halves, adding a design with a writing tip. Support the wings with icing blobs.

Step 3: Attach the halved Black Crow licorice to the gumdrop for eyes, with the whip licorice--dipped in frosting--for antennae