Written By: Evvie F.
With Mother’s Day just around the corner and an automatic “I don’t want anything” response from your mom, you’re stuck. What can I buy her? Where can I buy it from? Should I make her something? Will she even like it or will it end up in the same dark abyss that engulfed my elementary school macaroni art?
Fear not. With a quick stop into a grocery store and your local craft shop, you can wow mom with a DIY that she’ll love and that you can help her eat—no, it’s not a fruit arrangement…
It’s a Bou-CAKE. A cupcake bouquet. Unlike flowers, this arrangement actually tastes good (although some goats would beg to differ).
What you’ll need:
Mini Cupcakes! (12-24, depending on how big you want the bouquet to be)
Have time? Make your favourite cupcake recipe from scratch. I made a milk chocolate cupcake recipe from scratch with a cream cheese frosting tinted pink. The recipe is below! Make sure to make your cupcakes using cupcake liners! If you’re short on time, a boxed cake will work just fine.
A Wide-Mouthed Vase!
Here’s where your local craft shop comes into play. If you don’t have a wide-mouthed vase lying around, you’ll need one. I opted for a ceramic vase instead of glass because it hid the inner workings of this delicious masterpiece from sight. You’ll want a relatively deep vase, but make sure it’s no taller than your cake pop sticks.
This is what you will affix your cupcakes to so make sure the styrofoam is sturdy and have it fill as much of your vase as possible for a secure Bou-Cake.
Cake Pop Sticks!
If you can find sticks that have a base they’re even better, your cupcakes will have something to sit on to reduce movement (you can also use tape to make a ledge by wrapping the tape around multiple times until you get a desirable ledge width)
Ribbon and Decorations for the Vase (Optional)!
If you have time and want to bedazzle your vase, go for it! I used a ribbon and a cut up doily on mine for a vintage look.
Don’t rush the process for best results.
Put it all together:
- Make your mini cupcakes! (See the Milk Chocolate Recipe I used below)
Refrigerate for at least 30 minutes to 1 hour before attempting to assemble your bouquet, for easier handling.
- Take your clean wide-mouthed vase, stuff or glue your styrofoam in and set aside (if you choose to decorate your vase, do so at this point too)
- Skewer your refrigerated mini cupcakes onto your cake pop stick (do not allow the cake pop stick to come out of the top of the cupcake through the icing, unless you’re going for that scarecrow look…)
- Fork each cake pop, stick into your styrofoam and arrange your sticks into a desirable bouquet shape.
- At this point your bouquet should be close to done. If you notice that your bouquet isn’t as sturdy as you would like, feel free to add more cake pop sticks to hold up the cupcakes as needed. Practice patience and your bouquet—more importantly, your mother—will thank you!
- Present your Bou-Cake to your mom and watch her elated reaction. Pat yourself on the back and then dig in!
Milk Chocolate Cupcakes Recipe:
Prep Time: 25 Mins
Bake Time: 20-25 Mins @ 350°C
- 2oz semi-sweet baker’s chocolate, chopped
- 2oz milk chocolate (baker’s or chips), chopped
- 1/2 cup unsalted butter, room temperature
- 1/2 cup white sugar
- 2 eggs, room temperature
- 1 tsp vanilla
- 3/4 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sour cream, room temperature
- In a double boiler pot melt and mix the semi-sweet chocolate with the milk chocolate then cool to room temperature
- In a large bowl, with a hand mixer (or a stand mixer with the paddle attachment, high speed), beat the butter and sugar together until light and fluffy. About 5 minutes; scrapping the bowl once or twice during this process
- Add the eggs one at a time until combined, then add in the vanilla and melted room temperature chocolate
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt
- Add dry ingredients into your sugar and butter mixture at a low speed, alternating with the sour cream, start and end your additions with the dry ingredients (3 dry additions, 2 sour cream additions)
- Scoop the mixture into your prepared mini cupcake pan (use cupcake liners), filling each cup 3/4 of the way up (if you want smaller mini cupcakes fill your cup only 1/2 way)
- Bake at 350°C until a toothpick comes out clean (timing depends on your oven)
- Cool on a wire rack and refrigerate
Cream Cheese Frosting Recipe:
- 8oz cream cheese
- 1/2 cup unsalted butter, room temperature
- 2 cups confectioner’s sugar, sifted
- 1 tsp vanilla extract
- gel food colouring (optional)
- In a bowl with a hand mixer at high speed (or a stand mixer with the paddle attachment), cream butter until light and fluffy
- Add cream cheese and continue to mix until well combined
- Add vanilla
- Add gel food colouring (optional)
- Turn down the speed of your mixing tool and slowly add the confectioner’s sugar, scrape down the sides of the bowl during this process
- Ice your cupcakes with your icing using a piping bag and an icing tip of your choice
- Refrigerate until you are ready to assemble your Bou-Cake
Happy Mother’s Day, Average Jils! 😘