Happy Nurses Week Cupcake Bouquets!!

"To do what no one else will do, a way that nobody else can do, in spite of all we go through; that is to be a nurse." -Rawsi Williams

For my second practice session with Royal Icing Roses, I created two little mini (rather than regular size) cupcake bouquets. This project is something I wanted to do that was a little more special than the regular 'morale boosting' goodies I've been sending to work with my (not quite) mother-in-law, who likes to treat the nurses of the Oncology floor that she manages. It's amazing how uplifting a basket full of sugar can be in an institution dedicated to bland food and healthy practices.

The Royal Icing used is homemade, of course, cause almost everything I make is. (Recipe will be inserted later) A person can learn a lot about their capabilities when trying to master icing flowers. The Daisies, for neutrality, are pretty easy to do, simple and flat. I was a little lazy with the yellow and orange colored flowers that comprised the main colors. The roses were blue/ purple for contrast. I really liked the idea of icing the flower right onto the mini cupcake, placing the flowers where I wanted on the styrofoam and then filling in the empty spots with icing leaves. Obviously, the spaces themselves say that I need yet more practice, but even so, the finished baskets of mutliple colors and flowers turned out pretty nice to look at (if not too hard to eat).

Make sure and that all your nurses, no matter what anger a pained person may lay on them, no matter the uncontrolled bodily fluids, these exceptional folks push through to make that patient more comfortable on the road to recovery. Give a hug, give a gift, just give them a thanks to let them know they are appreciated.

ROYAL ICING WITH MERINGUE POWDER This is your choice for an "all-around" Royal icing. Good to use for Lace pieces.

• ADD IN ORDER GIVEN: BEAT WITH MIXER:

• 6 tb warm water

• 3 tb Meringue powder *

• 1/4 teas CLEAR Almond extract *

• ADD GRADUALLY:

• 1 lb Confectioners' sugar

Combine warm water, meringue powder and almond extract. Beat on medium speed until the meringue powder/ water mixture resembles frothy egg whites and meringue powder is all dissolved. Add confectioners' sugar gradually, beating on low-medium speed until icing is light, fluffy and holds its shape. It should stand in peaks and have a dull appearance. This can take up to 15 minutes.

TIP: IF ADDED STRENGTH IS NEEDED, ALSO ADD: 1/2 teas Cream of tartar AND/OR 1 tb Gum Arabic *

Add optional cream of tartar and gum Arabic just before Confectioners' sugar is added.

NOTES: Utensils should be grease free. Keep icing covered at all times with a damp cloth. Crust cannot be used! To restore texture, simply re-beat. For thinner consistency of icing, add a tablespoon of water; continue beating. Air holes (from beating on too-high speed) will cause decorations to be very brittle and break easily. High humidity can make pieces brittle also. Can store un-refrigerated for up to 2 weeks. Will keep indefinitely refrigerated. Using a hand-held mixer, wait until icing is ready before adding the last cup of confectioners' sugar.

#cupcakebouquet #nursesweek