Adding a Festive Touch: Creating Poinsettia Fondant Flowers for Your Sweet Creations

Poinsettia flowers not only provide a beautiful finish to our sweet creations but also infuse them with a delightful touch of Christmas. The poinsettias I'm sharing today were crafted using fondant cutters, which are commonly found in many households. Specifically, I utilized two types of cutters: those designed for hydrangeas and daisies.

Cupcakes Navideños y Cómo Hacer Flor de Pascua en español.

These versatile flowers are perfect for enhancing small confectionery items such as cookies, cakes, and mini cupcakes. I trust that these tips will prove helpful and inspiring for your own festive creations!

What you needed to do mini poinsettias or poinsettias: 
• Fondant red or white
• Tylo
• Cutters shaped flowers (see link below)
• Dishes or molds to dry flowers


Note: If you have gum paste used that instead of fondant. If you need the sugar paste recipe, look for it here: Recipes Fondant Mari’s Cakes. A good combination to make sugar flowers or figures is 50% gum paste and 50% fondant. I used fondant and tylo for this project.

If you are interested in these cutters, get them here: 86 Pcs Fondant Cutters Decorating Tools Molds.

A large cutter and the small cutter of the same pattern is needed.

For drying the flowers, consider using a curved plate. If one is not readily available, a clean egg carton can serve the purpose, or you can fashion your own using aluminum foil.

In my experience…

• In highly humid climates, I've found that using a mixture of 1 cup of cornstarch (80 g) with ½ cup of powdered sugar (60 g) is ideal for working with fondant. This powder is perfect for sprinkling in the area where you'll be rolling out your fondant, and at times, over the fondant itself to prevent the rolling pin from sticking to it.

• Glue the gold dragees with a little vodka, it sticks well, dries fast, and is not sticky. I also use this to glue small fondant pieces.

Are you looking for recipes for soft and tasty cupcakes? I recommend the following:

• Pumpkin Cupcakes

• Gingerbread Cupcakes

• Eggnog Cupcakes

My best wishes to you all, and may you have a holiday vacation filled with love and peace!

Because of his kindness, you have been saved through trusting Christ. And even trusting is not of yourselves; it too is a gift from God. Salvation is not a reward for the good we have done, so none of us can take any credit for it. - Ephesians 2:8-9

Delicious Holiday Cupcakes with a Festive Twist: Indulge in Eggnog-Inspired Treats for Seasonal Celebrations!

With the holiday near and vacation time for many of us, there is always time to try out new recipes. The following cupcakes are great for this season’s celebrations. Eggnog is included among the ingredients, but if you don’t any on hand, you can substitute it for milk. Enjoy!

Receta de Cupcakes de Vanilla y Ponche en español.

Vanilla Eggnog Cupcakes 

Ingredientes: 

1½ cups sifted flour (195 g)
1 ½ teaspoons baking powder
¼ teaspoon salt
⅓ cup + 1 tablespoon unsalted butter or margarine (90 g )
1 cup sugar (200 g)
1 teaspoon vanilla extract (5 ml)
1 egg
⅔ cup eggnog cream, with or without alcohol (150 ml )


For the Frosting:
Vanilla buttercream with rum flavoring or Italian Meringue

Decorations: 
Fondant flowers

Preparation: 

1. Line the cupcake tray. Pre - heat the oven to 350 °F (175 °C).

2. Sift together flour, baking powder, and salt, and set aside.

3. With the flat beater beat butter and sugar until light and fluffy. This process takes about 3-4 minutes on low speed 2-4.

4. Add vanilla and mix for a minute, then add the egg and beat at low speed until it is fully combined.

5. Add the flour with the mixer on low speed, alternating with the eggnog. At the end only beat for a minute or less until the flour is combined. I recommend you finish mixing with a spatula in folding motions.

6. Fill the prepared pan and bake for 16-18 minutes or until toothpick inserted comes out clean. Let cool completely before decorating.

Yield: 12 cupcakes. Have a blessed day!

I opted for Dominican eggnog in this recipe, but feel free to choose any eggnog that suits your preference.

If you enjoyed this post, then you'll like:

How to Create Poinsette Fondant Flowers 

Peace I leave with you; my peace I give you. I do not give to you as the world gives. Do not let your hearts be troubled and do not be afraid. - John 14:27 

Post by Mari's Cakes.

Christmas Tree Pumpkin Cupcakes

En Español
It's good! Is there more? Those were the words my husband said when he tasted one of these Christmas tree pumpkin cupcakes. I have always wanted to post on Christmas tree cupcakes, but never had a chance to until now, and I love starting December with something of the season. I have put together a short video of how-to pipe these cuties, you can find it below.

I'm satisfied with the outcome of these cupcakes, the color and details I accomplished with the butterless Italian meringue. For the cupcakes I used this pumpkin cupcakes recipe, which is simply AWESOME! Their moist, soft texture in addition to the spiced flavor is purely a heavenly Christmas gift to for your taste buds. You have to prepare these cupcakes for your next holiday get together!

Musical Cupcakes and How-To Fondant Cover Cupcakes

En Español

After I posted the Kitty cupcakes I received several emails about fondant covered cupcakes. The process is very simple and I put together a quick video on how I fondant cover cupcakes. Also among the FAQs are the following:

Can I use Italian meringue under fondant? 
Yes, you can spread a thin layer of a Italian meringue on a cake or cupcake then cover with fondant.

How do I make the fondant look rounded and high on the center, when the cupcake recipe makes the cupcakes come out flat? 
If the recipe you used results in flat topped cupcakes, use a pastry bag or small spatula to place the frosting starting from the center out and make the frosting slightly higher in the center. Leave about 1/4 inch (0.6 cm) edge without frosting. Place the fondant carefully and with your fingertips smooth out fondant circle towards the edge gently. The fondant will stick properly and will have a rounded center.

Can I use royal icing to decorated over fondant?
Yes, you can use royal icing and also buttercream to decorate over fondant. I think with the photos of these cupcakes this topic is more than covered :)

For how long does a fondant covered cupcake keeps, and how many days in advance ahead of time can I decorate cupcakes like these with fondant?
I always recommend delivering or consuming any baked good as fresh as possible. The days that a fondant covered cupcake  keeps well for, depends on many factors such as type of decoration used, the filling, the quality of the fondant and how you store it. You can decorate a day in advance and store in a cool, dry area covered with a cardboard box. In my opinion, decorated cupcakes should not be left out for more than two or three days if you want optimum taste.

For these musical cupcakes I used marshmallow fondant, and black royal icing for the musical notes. The cookie cutter you´ll need for this type of decoration is a 3 inch one. It is hard to find alone, that is why I bought this set of six round double sided cookie / biscuits cutters and I highly recommend them because they are so useful and very much needed for all type of cake, cupcake or cookie decor. Check out the set I am telling you about here: Ateco 6-Piece Double Sided Round Cutter Set.

Have a blessed week!

Don’t say anything that would hurt another person. Instead, speak only what is good so that you can give help wherever it is needed. That way, what you say will help those who hear you. 

- Ephesians 4:29 

Kitty Cupcakes

This week I was asked to make hello kitty cupcakes for a friend of a friend birthday. The young girl's inspiration was a photo found on Pinterest, and my interpretation was the following kitty cupcakes. The following video shows my how-to for these cupcakes.

List of items to make these cupcakes decorated:

• For the cupcakes you can use your favorite recipe. If you need some recipe ideas check out my list of: Cupcakes.
• The Italian meringue recipe you already know: Here.
• The fondant I used: Satin Ice White Vanilla.
• For details [eyes, whiskers, nose and center of the flower] use: Royal Icing.

I used tip number 1 for the eyes and whiskers, and tip number 4 for the nose and center of the flower.

Have a blessed day and a warm welcome to all the newest readers of Mari's Cakes :)

"Do not be a witness against your neighbor without cause, For would you deceive with your lips? Do not say, “I will do to him just as he has done to me; I will render to the man according to his work.” - Proverbs 24:28-29

Cupcakes and Friends

Last Sunday my daughter had a small get together at home with friends to make cupcakes. I loved that they used a recipe from this blog to make their own cupcakes from start to finish. What I did not like was that I was not the one baking the cupcakes, but I did take advantage of this opportunity and prepared a few treats to surprise them:). At the end of this month they are graduating from high school, so this will be a good memory for Ruby from a few of her friends.

I want to congratulate them on their victory in preparing the chocolate cupcakes with Nutella and Italian meringue. The cupcake tasted DELICIOUS! I loved watching them decorating the cupcakes making rosettes and swirls. Great job guys!

Ruby, Christine, Noheli, Marlen, Estephany, Kelsie, y Paola.

The only boy that was present was Francisco, and he had a chance to "really" enjoy the cupcakes!

The following are cake pops, marshmallow pops, alfajores,  Minnie and Mikey fondant covered cookies, Mexican wedding cookies (polvorones), Dominican meringue cookies (suspiritos) and profiteroles filled with a chicken spread, were all done my me. For the delicious chicken filling recipe go here. At the end it all came together like I had planned it with anticipation, but I am not an expert in this of party tables. Pinterest is of great inspiration for me and I am planning on organizing many tables like this or better for my family when they come to visit me from USA.

I do have a problem with leaving everything out in the open for a long time, so I manage to cover  a few things with treat bags and jar tops. I always wonder how cold and warm desserts are kept at their required temperature without spoiling while they are on display in dessert tables in most cases many hours? Do you have any tips or ideas for party tables?

A few ideas...

I have a weakness for saving jars and bottles to recycle them.  I used maraschino cherries to display the meringues and the polvorones.

As cake pops and marshmallow  pops stand I used foam pieces covered in aluminum and decorated the border with red ribbon. Color paper or gift wrapping paper make wonderful covers as well!

Have a sweet day!

Flee the evil desires of youth and pursue righteousness, faith, love and peace, along with those who call on the Lord out of a pure heart.~ 2 Timothy 2:22.

Orchid Cupcakes

A few weeks ago I shared a photo on facebook of the dendrobium superbum orchids we have at home when they had just flourish. It is the first time that they bloom since my husband and I bought them last year. The beauty and aroma of these flowers inspire to enjoy nature, and to thank our Creator for their beautiful display which He gives to us freely. These also inspired me to create some orchid cupcakes. Below you'll also find a how to video on how I did each step. I thank my wonderful daughter, Crystal, for helping me with the video. THANK YOU Cookie :)


I am sure these cupcakes would have been nicer and neater if made with buttercream or fondant, but wanted to make it with our favorite frosting, Italian meringue to share with all friends who daily create awesome cakes and look for different options. It's the first time I do this type of flower, I know I can improve the technique, but for now I share it with you as is. I am sure that together we can learn from each other how to make prettier.  I hope you like the idea.

First we lightly frost the cakes with white or light green Italian meringue or frosting of your preference. I used tip #12 to do this.

Next we make the three sepals (tepals) using tip #104.

Then with tip #352 make the two curled petals.

Fill the pastry bag with a line of dark purple or burgundy. I recommend using a table knife or thin spatula when performing this step. If it get a bit do not worry, it will help to make it like the actual  veins that petals have.

Finish filling the pastry bag with purple or hot pink frosting. Squeeze a few times into a plate to blend in the two colors of frosting before working with it on the cupcake.

I see the lip petal (labellum) as a heart shape, so that's how I interpreted it. I used tip #61 with the two toned frosting pastry bag to form the center lip petal of the orchid. You can see how I make this step in the video below.

Have an awesome week :)


But as for you, you meant evil against me; but God meant it for good, in order to bring it about as it is this day, to save many people alive. ~ Genesis 50:20

Ms. Pacman Cupcakes

A week ago a group of my daughter's friends asked me to bake Ms. Pacman cupcakes for a birthday party. They sent me a link of a photo they saw on instagram for me to see the cupcakes they wanted. Of course I baked it for them, I loved pacman back in the 80's.

Normally I try to avoid coping designs from the web when decorating cakes for my customers, I always try to do something original and mine, but with all the instant sharing going on, it is easier for customers to get more involved with what is "trendy" on the web and picking what they like. I thought the retro idea is great and wanted to share these with you, but not before looking for the owner of the photo sent to me. I'm glad my detective work paid off, I did find the photo on the web and its owner, Cupcakes Nouveau. I hope you like the idea.

I cannot go on without saying the following: Technology is a great way to receive and share information and ideas, but photo sharing has its pros and cons. Many times photos are shared freely on Facebook, Pinterest, Twitter and Instagram, with no information of whom is the original owner of the photo. People innocently continue to forward, but that's not fair.  We all are all culprits sometimes when we hit the like, share, pin it, repin, etc. The next time you share photos please remember to include their proper links.

I frosted the chocolate cupcakes with a Italian meringue and then placed the Ms. Pacman cupcake topper. I loved how they looked! A true 80's flashback of when I used to played this game with my brother.

I would like to thank Elsa G. who was kind enough to send me a pattern for pacman. I found the same one in various sizes: here, I hope it is usefull to you.  Thanks Elsa :)

For the how to, continue reading...

Minnie Mouse Chocolate Cupcakes

Photo by Estephany C.

Last weekend I made some cupcakes for a friend of my daughter's birthday. They showed me a picture of what they wanted, I imagine it came out of twitter or Pinterest, and I could not refuse to make these cupcakes, because I loved the idea!

For the cupcakes I used this recipe: chocolate cupcakes, for the filling: dulce de leche, and for the frosting: Italian meringue. For the ears I use Oreo cookies instead of fondant. I hope you bake these cupcakes for your next Holiday celebrations, the chocolate together with the dulce de leche filling is delicious!

Nothing on earth, or heaven, can part a love, that has grown to be part of the heart.  - HSR