I was so inspired by this project, I set out to see what other flowers could be made using only cupcake liners. Attached to a hoop, they create a festive wreath that can be used as a cake topper. When the cake’s been eaten, remove the sticks, loop a string through the top and hang it up for a pretty decoration.

Materials needed: cupcake liners in assorted colors –regular sized pink, yellow, light blue, orange, yellow and green liners, and mini size in teal, green cake pop sticks, hot glue gun, scissors, 6-inch embroidery hoop (one piece of it), pinking shears.

For the pink flowers:

Step 1: Flatten two liners pink liners (I used a pink and white design). Fold them in half and stack them on top of each other.
Step 2: Cut fringe into the edge of the pink liners.
Step 3: Pinch the pointed end and apply a dab of hot glue, folding the tip towards the fringed edge. Fluff fringe with fingers.

For the orange flowers:

Step 1: Flatten two orange liners, fold in half and stack on top of each other.
Step 2: Trim the curved edge with pinking shears.
Step 3: Pinch the pointed end and apply a dab of hot glue, folding the tip towards the sheared edge. Fluff flowers out with fingers.

For the yellow flowers:

Step 1: Gently fold a baking cup in half and twist it around your finger to create a cup shape. Try not to crush the ruffle.
Step 2: Apply a line of hot glue to the edge of the cup and press together (being careful not to touch the hot glue!).
Step 3: Stick your finger into the cup, and bend back the base of the cup. Apply a dab of hot glue under the bent end and press closed.
Step 4: Fold a yellow baking cup in quarters.
Step 5: Holding the point of the liner, cut a curved line into the center of the liner from each side. Open carefully.
Step 6: Attach the petals to the cup with hot glue.

For the teal flowers:

Step 1: Gently fold a mini cup in half and twist it around your finger to create a cup shape. Try not to crush the ruffle.
Step 2: Apply a line of hot glue to the edge of the cup and press together (being careful not to touch the hot glue!).
Step 3: Stick your finger into the cup, and bend back the base of the cup. Apply a dab of hot glue under the bent end and press closed. Repeat 3-4 times.

For the blue and yellow flowers:

Step 1: Gently fold a baking cup in half and twist it around your finger to create a cup shape. Try not to crush the ruffle.
Step 2: Apply a line of hot glue to the edge of the cup and press together (being careful not to touch the hot glue!).
Step 3: Take a yellow cupcake liner, fold in half, then half again. Cut fringe into the curved edge. Squeeze the pointed edge, apply a dab of hot glue, and insert into the blue cone.

To assemble the final topper:

Step 1: Once you have about 14-16 flowers, attach them with hot glue to the embroidery hoop (arrange them roughly before attaching).
Step 2: Cut out some green leaf shapes and attach with hot glue between some of the flowers.
Step 3: With hot glue, attach two green cake pop sticks to each side of the embroidery hoop.

Photography by Tim Gibson