The sun is shining, the Azaleas are as pretty as can be, and we are\u2026<\/p>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n
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When it comes to holiday florals, one may think exclusively of the Poinsettia.\u00a0 However for many of us throughout the South, we are gifted with another floral variety that is equally as festive and fabulous.\u00a0 Camellias are found in many species, and those late fall\/winter bloomers such as the Camellia japonica or the Sasanqua are worthy contenders for the centerpiece of your holiday dining table, or dessert table!<\/p>\n
For a colorful twist on your typical holiday desserts try whipping up a batch of Camellia cupcakes.\u00a0 Begin by baking your favorite flavor of cupcakes.\u00a0 For this recipe we will be using a red velvet cake recipe.\u00a0 Next pipe your cream cheese or buttercream frosting into a piping bag with a Wilton tip #104 or #123.\u00a0 Once your cupcakes have completely cooled, begin piping the frosting in a rainbow shape, starting at the outer rim of the cupcake.\u00a0 This curved \u201crainbow\u201d of frosting will form your first petal.\u00a0 Once piped, turn the cupcake and continue piping the petals from the outside edge of the cupcake, inward until a full flower has formed.\u00a0 This basic process will allow you to form camellias such as the beautiful Crimson Candles, Royal Velvet, or even the stunning Grace Albritton variety.<\/p>\n
Given the variety of colors among camellias, there are a couple of frosting techniques you can use to achieve the perfect shade for your petals.\u00a0 For a deep red petal found in many Sasanquas, use a good quality gel food coloring found from Wilton or Americolor.\u00a0 These types of food colorings are highly concentrated, making for a richer, more realistic hue.\u00a0 If you are making a pink and white bloom similar to the Lady Vansittart camellia,\u00a0 add both pink and white frosting to a single piping bag.\u00a0 When piped, the two colors will swirl together, giving a beautifully variegated look.<\/p>\n
Camellias remind me so much of my lovely mother, and the hundreds of camellias she grew and cared for through the years.\u00a0 When my daughters, Molly and Madison had the idea of piping camellias on top of cupcakes, I thought it would be a wonderful way to honor their grandmother, while celebrating the natural beauty found around the South this time of year. Whether it be for your next holiday event, or just doing some holiday baking with family, this recipe, like the camellia itself, is bound to become a seasonal favorite.<\/p>\n
Merry Christmas and Happy Holidays,<\/p>\n
Emily Mingledorff<\/p>\n