Flower Guides

How To Make Hydrangea Cupcakes

The hydrangea is a beautiful flowering shrub that makes a great addition to any garden. Hydrangeas are generally easy to grow in most climates and offer a wide variety of colors and sizes. There are several types of hydrangea, including mophead, lacecap, oakleaf, and hollyhock.

How To Make Hydrangea Cupcakes

Here is the complete process explained in detail on how to make hydrangea cupcakes:

Step 1:

1. Make the cake batter.

Step 2:

2. Bake the cupcakes.

Step 3:

3. Make the frosting and assemble the cupcakes.

Tips for How To Make Hydrangea Cupcakes

Here are 5 things to take care of with respect to how to make hydrangea cupcakes:

1. The cupcake batter should be made from scratch and not from a mix.

2. You will need to bake the cupcakes in muffin tins or cake pans that have been sprayed with cooking spray. This will ensure that they come out of the pan easily when done.

3. The cupcake liners should also be sprayed with cooking spray before being placed into the tins/pans. This is because the baking spray will make them stick to the cupcake liners otherwise!

4. When you are ready to add your batter, fill each liner about half way full. It’s important to note that you don’t want to overfill your cupcakes as this can cause them to overflow in the oven!

5. Bake at 350 degrees F for 20 minutes or until a toothpick comes out clean when inserted into the center of one of your cupcakes!


Interesting Facts About Hydrangea

Here are 5 things you should know about hydrangea:

1. Hydrangea is a genus of about 30 species of flowering plants in the family Hydrangeaceae, native to southern and eastern Asia, with one species also appearing in Europe and one in eastern North America.[2]

2. The leaves are opposite, simple and usually serrated. They are usually evergreen (or semi-evergreen) but some shrubby hydrangeas are deciduous. The flowers are produced from spring to autumn and can be white, blue, pink or violet. They have five petals joined together at the base to form a tube with five lobes on the end. The fruit is a dry capsule containing numerous seeds.[3]

3. The name “hydrangea” comes from the Greek words ὕδωρ (hydōr) meaning water, and γαῖα (gaîa) meaning earth.[4] This refers to the fact that many hydrangeas have milky sap that can be extracted from the stems and roots to make soaps or lotions.[5]

4. Hydrangeas were first cultivated by indigenous peoples of Japan and Korea for their medicinal properties.[6] In Japan, there are over 180 varieties of hydrangea that bloom between late May and early June; these varieties are collectively called Ajisai (hydrangea).

You can make hydrangeas out of gum paste, fondant, marzipan or modeling chocolate. You can also use fresh flowers and paint them with food coloring.

How do you make a flower cake?

Flower cakes are made with buttercream frosting and a variety of candied flowers. First, choose your flavor of cake (chocolate is popular) and bake in two 8-inch round cake pans. Let the cakes cool completely before frosting with buttercream frosting. Next, press dried rose petals into the sides of the cake to create a border around the edge. Then, place candied violets on top of the buttercream frosting in an arrangement that pleases you. Finally, decorate with fresh flowers as desired (you can also add additional layers of icing between each layer of flowers).

Yes, you can.

I’m not a big cake decorator but I do love hydrangea and I was inspired by the lovely cake that my friend made for her daughter’s birthday. She used a Wilton tip to make it look like real flowers.

When I make cakes, they are usually very simple with just icing and no decorations. This time I went all out and decorated the cake with hydrangea flowers! It was so much fun!

Here’s how to do it:

I use the tip #5. It is a good size for hydrangeas and I like to see the detail in the petals.

What tips do you use for flowers?

I use a lot of different tips for flowers. The smaller ones are perfect for roses, dahlias, and peonies. I also have used the larger ones such as #1, #2, and #3 to make large flowers. They work great on all sorts of flowers!

Icing flowers are made from stiff white icing. The icing should be rolled as thinly as possible so that it will dry hard. Icing flowers can be made in any size and shape, but they are especially good for making small hydrangea blossoms.

To make a hydrangea flower, roll out some stiff white icing to about 1/8 inch thickness. Use a cookie cutter or the top of a glass to cut out several circles. Cut the circles into smaller pieces and set aside on waxed paper until ready to use.

When ready to decorate the cake, add a dollop of stiff royal icing onto the cake and spread evenly over top of cake with an offset spatula. Sprinkle with coarse sanding sugar if desired. Place one piece of icing on top of another to form petals for the flower (or leaves for leaves). Press together gently and hold in place until firm enough to support itself without help (about 20 minutes). If you want your flower to have a flat back, press two pieces together at an angle so that they meet at the center of the flower or leaf.