An elegant dessert served with candy, frosting, and cupcakes
require quite a bit of detailing! A cupcake rose is a savory snack with a
simple touch to the world’s favorite cupcake! With a few key ingredients, this
recipe can be mastered:
- 1 cup granulated sugar
- 2 bags (10 ounces each) cherry candy fruit slices
- 6 green fruit chews (Tootsie Fruit Rolls, Jolly Rancher)
- 1 cup red decorating sugar (Cake Mate)
- ½ cup white decorating sugar
- 1 can (16 ounces) vanilla frosting
- 1 ½ cups small light green jelly beans (Jelly Belly)
(Tack and Richardson 123).
To start off my dish, I began to bake the vanilla cupcakes
myself. The batter required a mixture of three eggs, a cup of water, and half a
cup of oil. With the oven set to 325 degrees, I placed the new mixture inside
the oven. While I waited for it to cook, I continued on with my recipe.
The more thorough portion of the recipe all came down to the
cherry candy fruit slices. After opening up a package of cherry candy fruit
slices, I used scissors to sever the candy and flattened it to become one
single, smooth surface. Initially, sugar bits and pieces were pasted on to the
candies, and after persistently washing it under water, they became a flat exterior.
I began to cut the small pieces so they rounded at the ends
like flower petals. I would have the larger petals wrap around the smaller
petals so that it would create a Russian-doll effect. According to Karen Tack
and Alan Richardson, they state, “Add another strip of candy, continuing to
roll up around the outside of the center, always pinching the bottom end to
secure” (Tack and Richardson 123). Rearranging them so that they won’t overlap,
I began to pull back the edges to give off a more rose-like effect.
Overall, this cute dish serves as a delightful sweet that brings
the family together for any occasion! Going back in to routinely things after the holiday break sets an atmosphere of stress, so getting together with some sweets is a "treat" for all! What
dessert lets you wind back?
Tack, Karen and Alan Richardson. What’s New, Cupcake? New York, New York. Houghton Mifflin Harcourt Boston 2010
