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00:00 Hello and welcome to Cupcake Addiction's Rainbow Cupcake Pull-Apart Cake where I'll be showing
00:11 you how to make this gorgeous rainbow pull-apart cupcake cake.
00:16 I have an 18 inch by 12 inch or 45 centimeter by 30 centimeter cake board. You can use either
00:21 a thick cardboard cake board or a wooden cake board. And I've iced mine in a little bit
00:26 of light blue fondant. So if you are looking for a great tutorial on how to ice a cake
00:30 board, we do have one on our channel, My Cupcake Addiction. Feel free to check that one out.
00:34 I've got a double batch of our perfectly pipeable buttercream frosting. And I've split each
00:39 batch into three and colored it in all the colors of the rainbow, I guess. So if you
00:44 are going to use our recipe, just leave out a little bit of the milk. I would suggest
00:48 leaving out about a tablespoon of the milk that we recommend so that you can replace
00:52 it with a little bit of that food coloring in those different colors.
00:56 I've got a pair of scissors. I've got some melted white chocolate. And I've got a whole
01:01 packet pretty much of white marshmallows, just standard sized white marshmallows. And
01:07 I've just ripped those into halves or into thirds depending on the size that you're going
01:11 with. And to fill in some gaps, I've got just a few of the little white baking marshmallows.
01:17 All of my perfectly pipeable buttercream frosting over here are in Ziploc bags. So I'm going
01:22 to use the Ziploc bags today as piping bags. Just a little bit easier than having, I guess,
01:27 6 or 7 piping bags at home. Pop these ones off to the side. We're not going to need those
01:31 till later. I'm going to be doing this pull-apart cupcake
01:34 cake today with 24 mini cupcakes. So the first thing we want to do is start positioning the
01:39 cupcakes. Now I don't use anything to adhere those to the board. I just sit them down.
01:45 It gives me a good opportunity to, I guess, move them around a little bit and make sure
01:49 that I'm happy with where they're all sitting and the size. I found 24 was perfect for this
01:55 size cake board. When you're positioning your cupcakes, you
01:58 want to position them as close to the top of the board as you can because we're going
02:02 to pop some of those lovely marshmallow clouds down towards the bottom of the board. Just
02:08 squeeze them all in nice and tight together. I think I've done 5 in that bottom row, 8
02:14 in the second row, and about 11 in the third row. And I used mini cupcakes for this one
02:21 because I just didn't want to have a huge cake. I think the cake is big enough using
02:25 minis and if you were to use full-size cupcakes, you'd need a much bigger board.
02:32 So just have a little play with your cupcakes. Make sure that you're happy they're making
02:35 a nice rainbow shape. I think that looks pretty good.
02:40 Now we're going to take some of this white buttercream frosting. This is just the standard
02:44 buttercream frosting in the zip lock bag. I'm going to take the scissors and I'm just
02:48 going to snip off just a little corner. Now with this, I'm just going to, I guess,
02:55 do a little bit of gap filling. So I'm just going to take that snap lock bag. I'm just
02:59 going to squeeze that frosting down to the end. I'm just going to fill in some of those
03:03 gaps that you can see with frosting. Be careful not to apply too much pressure to any one
03:10 point of the bag because you don't want it to split. So I'm just squeezing nice and evenly,
03:16 just filling in those gaps. This is going to putty up the gaps and give us a nice smooth
03:21 surface to start frosting on. But it's also going to help stick those cupcakes into place.
03:29 Okay, so there you should have something that looks like that. Now I'm going to start frosting
03:36 my cupcakes from the outside in. So the color that I want on the outside is going to be
03:40 red. Once again, I'm just going to take that bag and just snip off a little corner, squeezing
03:46 that frosting down into the bottom, into the, I guess, the end of the bag so that it just
03:50 pops out the end. And I'm just going to start with just a swirl. Now you don't want to swirl
03:55 the entire cupcake in color here. You just want to do about half to two-thirds of the
03:59 cupcake. Because we've got more than three colors, you just want to make sure that you're
04:03 going to, I guess, fit them all onto the rainbow. So I'm going to start here and I'm just going
04:10 to swirl. Nice little rainbow swirls. Now do make sure that you're coming all the way
04:18 out to the edge, covering up any edgy sort of bits of your rainbow and joining up all
04:24 of your swirls nicely. Alright, that's our first color done. We're
04:34 just going to repeat this with the next colors. So once again with the orange, snip off the
04:41 corner and get into our packing.
04:46 Now when you do get to your very last layer, just fill it in with the rest of the rainbow.
05:16 Just fill in any additional bits so that you've got a nice even rounded finish there.
05:31 So there we've got the basic rainbow shape. Now I'm going to take a bit more of that white
05:36 buttercream frosting. I'm just going to squiggle it around here. This is going to be our clouds.
05:45 You can't have a rainbow without clouds. So we've got these marshmallows. I'm going to
05:55 start with all of my larger marshmallows and I'm just going to stick them into that frosting.
06:06 As you start to get to your second and third layers of those, this is where our melted
06:10 white chocolate comes in. I'm just going to dip those marshmallows into just a little
06:15 bit of the white chocolate just so that they've got something sticking them on.
06:20 Alright, so there you have your gorgeous rainbow pull-apart cupcake cake, perfect for any rainbow
06:38 party or any occasion. Thanks very much for watching.
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