A real wedding treat!
Mix the cupcake mix according to the recipe on the bag and fill the white moulds; bake in the oven and let cool. Make the buttercream frosting according to the recipe on the bag and frost your cupcakes. Roll out plastic icing and cut out a cover (with a round cookie cutter or a large glass, depending on the size you need). Place the lid on your cupcake. Then cut out leaves with the leaf-shaped cookie cutter. Make a rose, following the instructions in the Cupcakes inspiration leaflet. Attach the rose and leaves with edible glue; brush carefully with gold glitter powder. Make a small indentation for each gold ball and attach with glue. The cupcake mould has a pink wrap from a design sheet; see the template in the Cupcakes inspiration leaflet.