I had some leftover beet purée from the wedding cake last week, so I made the kids some chocolate beet cupcakes. To continue my education in wedding-appropriate food-styling, I practiced decorating them with frosting flowers: anemones to be exact.
This is another Martha Stewart special. But unlike the infernal truffle eggs, you don't need rigorous professional training to pull these off. You do need a pastry bag with a special petal tip (like Wilton or Ateco 104), which I just happened to have in my old culinary school baking kit. Watch this video for tips on how to pipe the petals. Surprisingly, I found the petals turned out more delicate and defined when I worked quickly and didn't worry so much about the technique. Now that's the kind of decorating I can really get behind! Then, you let the frosting chill until firm, slice some blackberries into circles, brush a little blackberry juice in the center, apply a blackberry slice smack dab in the middle, and sprinkle with poppy seeds.
Did the boys appreciate my girlish renderings? Of course not. But they ate them anyway!