Working quickly to avoid the frosting from crusting, divide the frosting equally into 4 medium bowls.

Add as many drops as needed to form a bright yellow. Repeat with the green and two bowls of pink.

Take one bowl of pink frosting and add 2 to 4 drops of red red gel food color to it to create a red.

Fit 4 disposable piping bags with large piping tips. I used 2 Wilton 1M tips, 1 Wilton 2D tip, and 1 Wilton 4B tip, but any large star piping tips will work.

Add each color frosting to a bag, making sure to place the green in one of the bags fitted with a Wilton 1M tip. Set aside.

Line the cupcakes on the board, starting at the top by making an arrow.

Make a second row of cupcakes beneath it.

Followed by the last row of cupcakes.

You can stick them to the board with a small amount of frosting to make transporting the bouquet easier.

Add swirls of frosting on top of each of the cupcakes, switching between the red, pink, and yellow colored frosting as you move to each cupcake. Start in the center of the cupcake and then slightly hover above the cupcake, use continuous pressure to pipe a tight circle around the outside of the previously piped frosting. When you reach the edge of the cupcake, stop squeezing and continue to pull until the frosting breaks. I try not to lift up as I’m pulling away, instead I hold it close so it tucks into the edge of the rosette.

Use the green frosting to pipe thick stems directly onto the board.

Serve immediately. You can serve later, but the frosting will crust.