For Cake

• cupcake recipe of choice, baked in liners
• buttercream frosting (white)
• colored buttercream frosting

Equipment

• serving platter
• serrated knife
• offset spatula
• piping bag fitted with small, round tip (per each color to pipe)

Secure & Frost Cupcakes

1. Slice the tops off each cupcake using a serrated knife. Take off any edges that may have baked over the sides
2. Arrange cupcakes on your serving platter (Renee arranges hers in a square) and spread a little bit of white buttercream frosting to each of the bottoms then secure to the platter (try this basic French Buttercream recipe)
3. Apply a thin layer of white buttercream to the top of the cupcakes using an offset spatula, making sure to reach the edges
4. Chill 30-45 minutes in the refrigerator

Decorate

1. Tint your buttercream the color of your choice. Using an offset spatula, spread a layer of buttercream over the white, making sure to reach the edges
2. Pipe buttercream decorations of choice. Renee uses a piping bag fitted with a small, round tip
3. Refrigerate, or serve immediately