How to Decorate Cactus Cupcakes

1. Color 200g of buttercream for each of the following colours: Leaf Green, Eucalyptus and Holly Green ProGel.

2. Colour 50g with Claret ProGel and place into a piping bag fitted with a No.24 tip. Leave the remaining buttercream uncoloured and place into a piping bag fitted with a No.2 tip.

3. Place the Leaf Green, Eucalyptus and Holly Green buttercream into piping bags fitted with couplers. This will allow you to interchange nozzles.

4. Place 200g Chocolate Frosting into a piping bag and snip off the tip of the bag leaving a small hole.

1. Take your preferred colour of green buttercream and attach the No.199 tip to the coupler.

2. Take a cupcake and pipe upwards with an even amount of pressure. Take the plain buttercream in the No.2 piping bag and pipe dots up the length of the cactus. Then take the Claret buttercream in the No.24 piping bag and pipe a small flower on top.

1. Take your preferred colour of green buttercream and attach the No.352 leaf tip to the coupler.

2. Take a cupcake and pipe a layer of leaves in a circle. Pipe another layer on top of this within the circle below. Repeat until the desired height is reached.

1. Take your preferred colour of green buttercream and attach the No.104 petal tip to the coupler.

2. Take a cupcake and pipe a cone for the middle of the rose succulent. Pipe petals around the cone to build up the succulent.

1. Take your preferred colour of green buttercream and attach the No.8 tip to the coupler.

2. Take a cupcake and pipe a layer of long tubes in a circle. Pipe another layer within and repeat until the middle is filled.

3. Once your succulents are in place, fill in the rest of the cupcake by sticking the edible moss and crushed biscuits to the cupcake with a small amount of Chocolate Frosting.