I took today off work due to a planned surgery that is scheduled at 2pm. So in the morning I took some time to make some ginger bread cake in a 8×8 pan.
Then I used a metal round cookie cutter to cut out the right size to put in these adorable heart adorned cupcake cups. Then I made some traditional buttercream icing. Then I piped them onto a flower nail to make some icing roses. Last step is to transfer them to the top of the cupcakes. For some reason my icing gets really soft under room temperature – I will have to figure out why and improve next time.