I don't think there is an easier or prettier way to decorate a cake or cupcake than using fresh flowers or fresh fruit. I discovered this trick a few months ago and since it's peak cherry season right now, I'm using it every chance I get.
This is EASY folks! You just sprinkle edible glitter on some kind of edible glue. There are two ways to make edible glue...You can use fresh egg white or if that makes you nervous, you can use meringue powder instead.
To make it worth purchasing a whole can of meringue powder, you can also use this to make royal icing -- the kind of icing you use on cookies that goes on very thin but gets hard as it dries. Use it in the summer for glitter fruit and in the winter for your holiday baking!
Of all the cakes I've made, these have received the biggest "ooh's" and "aah's" and the effort is minimal...gotta love it!
I hope you give it a try…
Cherries! (I found that the darker cherries were a better color to contract against the glitter.)
One egg white - OR - 2 teaspoons meringue powder mixed with 2 tablespoons water until dissolved.
Edible glitter (I tried all 3 colors in this pack and the gold was definitely the only one that showed up well.)
Dip a cherry into the egg white or meringue powder mixture (don't completely dunk it - just dip it half to 3/4 of the way in.) Then sprinkle edible glitter around the wet parts of the cherry. You can sprinkle with your fingers or dip a dry small paintbrush into the glitter and flick it onto the cherry.
Place them on a plate and store in the fridge until you are ready to decorate your cake. When using egg white, make no more than 24 hours in advance!