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Hello and welcome to Cupcake Addiction's Giant Rainbow Layer Cupcake Tutorial where I'll
be showing you how to make to make this giant cupcake and when you cut inside, it is a beautiful
layer of rainbow. Tools and equipments that we will be using
today: I have my giant cupcake mold. I'm using a
silicon mold today. You can also use a metal mold for this but I just prefer the silicon.
I find them easier to use. I've got a double batch of two packet mixers
of whatever your favorite vanilla cake mix is. So I'm just using a white or a yellow
vanilla cake mix. You can use a recipe of your own. If you use a packet, make sure that
you do a double packet, you want enough essentially for 24 cupcakes.
I've got my food colors. I've got just liquid colors. And I've got red, yellow, green, blue
and pink. You can also use color paste. They're a little bit more concentrated so you a want
a little bit less. But I'm just going to use liquid for this.
I've got 6 bowls. I've got a couple of big spoons and I've got
6 teaspoons. Let's get started.
Now I've pre-heated my oven. It's a moderate oven. I will leave the temperatures in the
description box below. We want to line up all of our lovely six bowls.
We're going to do 6 colors. So what I want to do is just spoon that mix
into those 6 bowls. So you've got about the same amount in each bowl.
Alright, so I've divided that batter evenly into these 6 containers. Now I'm just going
to color it. Now I'm not going to do purple today. Don't hate me. It's not because I don't
like purple. I've just decided to go with pink instead as this cake will be for my lovely
niece's birthday party. So I'm going to start with red. I'm going
to put the red in the purple container and I'm going to put 2 cupfuls of that liquid
food coloring in each color. We're going to try and keep the colors pretty close to the
same ones that the bowls in because it's going to make a little bit easier for me. If you
don't have a rainbow of colored bowls then white will obviously do. Don't be afraid to
use a bit of color in these because you really do want those rainbow colors to be nice and
bright. You want this cake to pop when people cut into it.
For my orange, I'm going to use mostly yellow so I'm going to do a cup and a half of yellow,
just a half a cup of red, not even, maybe just a quarter of the cup of red.
Alright, now take your teaspoons. Pop one on each bowl and we're just going to stir
that color through all of that mixture. They're looking quite neat and beautiful at the moment.
So I'm just going to carefully stir that color through until it's all completely combined.
We'll repeat that step with each of our lovely colors.
If you love our tutorials, make sure that you check out our channel, My Cupcake Addiction.
We upload several times a week. We would it if you subscribe. We've got lots of great
rainbow and other themed cupcakes and cakepops on that channel. We're always coming up with
great and new inventive ideas that you guys can make at home.
You can see there, you can tell when that colors all combined. You got a really nice,
really vibrant color. So we'll just repeat that with all of our colors.
Now you are going to have quite a bit of off cuts and leftovers from all of these beautiful
colors. So why not pair them up with some of our stunning rainbow cakepops. You can
turn all of those lovely crumbs and off cuts into beautiful bright colorful cakepop mix.
Here's some cakepops with your lovely rainbow-layered giant cupcake.
Alright, so we've colored all of our lovely vanilla or white or yellow cake mix. Now I'm
going to take my giant cupcake mold which I have completely greased. So I've just sprayed
that with some non-stick spray. You can also use butter to grease it. But do make sure
that it's really well greased. You want to have a thing here about [with layers] in your
cupcake you're going to sit. So I know the color scheme that I want. I want to have red
at the top and I want to have pink down the bottom. I'm going to go red, orange, yellow,
green, blue, pink. So that bottom half, I'm going to start off by doing what's going to
be in the bottom first. So I'm going to do my pink first and I'm just
going to take that bottom section. And I'm going to tip all of that lovely cake mix into
that bottom section. Stir it out with spoon just so it's nice and level.
Now the same sort of time, because we're going to bake both of these halves together... You've
got your pink in there. My top layer is going to be red. So I'm going to take all of that
red and I'm going to spoon it into my top part.
I'm going to stir out so it's nice and even. Now we're going to take those. I'm going to
put these ones because they are silicon mold. I'm going to put them onto a baking tray before
I put them in the oven just so that the silicon doesn't move on the oven trays or anything.
And I'm going to pop them in for about 15 minutes but I'm just going to check on them.
And as soon as I spoon back in the middle and the skewer cocktail stick comes out clean
when I poke it in the middle, they're going to be ready.
Okay, so they've come out from the oven and the cook time is actually closer to 30 minutes
than the 15 that I anticipated. I think it's about 25 to 27 minutes.
Now because we've given that such a good spray, you can see there it's literally coming away.
So I'm just going to pop my hand inside, flip it out and we can pop that in a cooling rack
or you can just rest it on your bench. And the same with the top. Now with the top
one, I do always like to just roll the edges down, just around the top there because the
top there can be a little bit fitly. Don't worry if you got any little crispy edges.
It's still quite hot. Don't worry about little crispy edges because we will trim all those
edges off so all we expose is that lovely beautiful color.
Now for that top little dome or that top bottom, I'm actually just going to push down on it.
As I do -- excuse me that's really hot -- you can see the steam coming of it. So there you've
got quite a nice... I got a red top and I've got a pink bottom.
Pop those off to the sides to cool. And we will go and give our pan a rinse before adding
in some more colors. Okay, so I've washed out my giant cupcake
base. Now, I'm not going to use the top again. I'm only going to use the top for the very
very top color. And I'm fortunate enough to have two of these giant cupcake containers.
So that's going to cut down my cook time a little bit. Obviously, if you've only got
one, you're just going to this one color at a time.
So my next color is going to be from the bottom up, blue. I have re-greased those lovely giant
patty pans so do make sure that you are really giving them a good spray with your non-stick
spray or a good grease with butter before each color goes in. Alright, so that's blue.
And then we'll do our green. And off they go into the oven for another
25 to 30 minutes. Okay, so we've baked those two last colors
that's second [lots] of two colors. And you guess it, once again, exactly the same thing.
Now these two are going to go off into the oven. That's going to be the last of our baking.
And when we come back, we are going to have our 6 beautiful colors of cake, ready to go,
ready to carve, stack and decorate into a beautiful rainbow layer cupcake.
Okay, so we're back and we've got our 6 beautiful colored lovely pieces of our giant cupcake,
ready to go. Now I will mention, these are completely cool. These are not even remotely
warm. So make sure you're not trying to work with even slightly warm. You need to give
them a couple of hours to completely cool down.
I've got a little bit of our perfectly pipeable buttercream frosting and I've just popped
that into a just a piping bag with any nozzle you like. You don't have to have a piping
bag but I just want it to be a little bit easier for disposing the icing.
I've got a spatula. I've got a serrated edge knife. This is a
bread knife. And I've got offset spatula. You can use just
a regular spatula for both or a knife. But I just like working with the offset spatula.
I've also got one of our giant chocolate patty pans. Now I do have a tutorial on how to make
this. I will leave a links to that and the buttercream frosting in the description box
below. Now this one here, I've done white chocolate
as my outer layer and I've colored that white chocolate with a little bit of sky blue Wilton
color paste. And then I've just used plain white chocolate for the inside because no
one is really going to see that anyway. So, the first thing that we want to do is
we're just going to pop a little bit of that frosting in the bottom. Just a bit of a blob.
And then you want to take your nice, soft, flexible spatula and just skip it off the
side. Now this is just going to give the cupcake something to adhere to on the sides so that
when you do cut it, it does stick to those chocolate sides. So I need a little more just
to cover over that side. Try not to move it around too much. All the way up.
Alright, now we're going to take our bottom color, for me that's going to be pink. So
just to give us a little bit of room. Now what we're going to do... All of these are
going to be the same size apart from our top piece.
Now as you can see there, because it's been baked in the oven, you've got a little bit
of, kind of, darkness of color. So what we're going to do is just cut the top section off
so just come [here] nice and flat together, nice even cut. I like to actually turn the
cake as I'm cutting because I see exactly while I'm cutting and just trim the top off.
You can see that beautiful color that's coming out there. This is going to be what's really
seen. That bright bright color as you cut it into a circle. So don't worry about your
edges. Now with the bottom two colors, I'm going
to trim off the edges. And you'll notice this if you followed us through our giant cupcake
basics, we actually do trim off the entire base of the giant cupcake. I'm only going
to do that with, I think, my two bottom colors of this one. Because we've baked everything
in the bottom of that pan, so you're not getting the rise of the size as you come up the giant
cupcake. So this is what you should have, Sort of a
bit of a, I guess, a hexagon-y or I don't know. I don't know how many sides that one's
got. I'm just going to plop that in. Give it a
nice little push down so that it is secured and that buttercream is going to help not
just stick that into the cupcake case but it's also going to help to make it nice and
air tight so that it doesn't dry out in there. Alright, so we want to get that buttercream
frosting and we're going to just put a nice even swirl if you can. Take that lovely flexible
spatula again. Now one of the things with rainbow cake that
you really want to try and do is get about the same amount of frosting in between each
layer. So you don't want to... When you cut it, you do want it to be all quite nice and
even. There we go.
Now the next color for me is going to be blue. Get that pink out of the way. I'm going to
use that pink to make absolutely delicious cakepops.
Same thing again with the blue. Just cut that top off. You can see there, as you bring that
top off, these are the colors that you're going to see, not the stuff of the outside
that's being baked. You're actually going to see these beautiful bright gorgeously vibrant
colors. Trim the sides of that one. Once again, a nice little hexagon-y type shape.
If you want to trim the bottom you can. But that's not going to be seen. That just from
the non-stick spray that's been in the giant cupcake case. I'm might just take it off.
I don't think anybody's going to see because it's all going to be stuck on the frosting
but I'll know it's there. Beautiful. Now that one is just going to sit on top there.
Now you'll see there, I've got a little bit of a gap around the outside. So we're just
going to fill that in with a little bit of frosting as we put on our next layer. Don't
get too thick with the frosting. You really don't want it to be too crazy thick because
there are a lot of layers. So try to try and keep it even but also make sure it's not too
thick. Just to fill in my little side gaps there.
Now as you move in to the next color, which as far is going to be green. Do not trim the
sides. Just trim the top of your green and that's because where actually getting larger
at the top of this giant patty pan or giant cupcake case. I hear a lot of you guys don't
call it a patty pan so I shall try not to. And sit that one on top.
And again on top. Our next color is going to be yellow. You
guessed it. We're going to trim off the top and just sit it on top.
Now you'll see as I get above the large patty pan, I'm actually not going to put anything
down the sides just at the moment. I'm just going to do my layers and frosting in between.
We'll come back and work on those sides shortly. And finally the red. Now with the red, I'm
not going to trim the top point a bit. I'm going to trim the bottom of it. And I'm also
going to take off the edges of the red because of the way as we've done this, we haven't
use the entirety of the top half. It's getting quite tall. So I want to takeoff the edges
of the red and we're actually going to carve down the shape of our giant cupcake without
knife and build it up a little bit using our buttercream frosting. So sit that red on top.
Now that is looking like one heck of a giant cupcake sandwich.
Alright, now from here, I'm going to just take my knife and I'm going to cut from the
top of that cupcake. I'm actually going to round it off a little bit on the top because
I don't want it to be quite so high. Just round it off a bit. And then we're going to
cut down the outside. This is just going to help taper it down. And we don't want that
top layer to be too much thicker than the other layers. So you really want it to be
about the same width. When you get down close and have a look at it, you want it to be about
the same height as the rest of your layers. And the rest of your layers should all be
pretty well even because we've divided that mix so evenly into 6 different portions and
we've baked the same amount in each one. Now you may also notice -- and this is a really
great opportunity and it's a frequently asked question about the giant cupcake cases -- can
you see that big crack there? That is a big crack that's happened and it's probably happened
because maybe my chocolate was a little bit thin in that particular spot when I've done
it. So you can see, it's cracked in two places. I'm actually going to show you how to repair
a crack like that. All is not lost, don't cry, don't throw it in the bin. It's all fixable.
Okidoki. So I'm in a bit of a mess here so I'm just going to pop off and have a little
tidy up and then we'll be back for the next steps.
Okay, so we're back and I've had a bit of a tidy up. Now as I've mentioned, I do want
to show you guys how to fix cracks. Alright, these are made out of chocolate. Cracks are
going to happen. Cake can be heavy. But it's not the end of the world.
So I've got some of that blue chocolate. As I've mentioned, this is just white chocolate
colored blue. I've pop it into the zip lock bag and I've just cut a little hole out of
the end of it to make a little mini piping bag.
Now I'm just going to squeeze that into... Putting quite a bit of pressure so you want
to get it as far into that crack as you can and I can actually see it's sipping in there
to meet up with the cake. Bring it out so it comes over that crack. You can see there,
it's like a little bit of a seam and then take your finger and run it up the side and
that's just going to smooth it off. It's not going to be perfect. Now I like to do this
twice. So I'll smooth it off. I'm going to let that completely set. You can see there,
you can still see a little bit of a crack. We're going to come back shortly. We're going
to do it again and it's going to be completely invisible like it never happened.
Okay, so that one's dried attached. We'll just going to apply a second coat. Once again,
just squeezing it in and take that finger and just smooth it off.
So there you have your pretty much repaired crack. It's not going to be 100% perfect but
it's better than scrapping the whole cupcake and starting again.
Okay, so now that we've fixed our little crack, it's time to get frosting. So this is just
going to be really quickly a very little bit of a crumb coat. Now, there's a lot of frosting
in this cupcake so try to keep it a little bit less so on top and around. Just give it
a nice crumb coat so that frosting picks up any of those crumbs and stops it from going
into our lovely top coat. A little bit more down the sides. Nice and
close. You can see there, I've got quite a few crumbs. This is why we do the crumb coat.
Now at the end of my crumb coat, I'm actually going to take that spatula and just take off
as much of that frosting as I can, just because there is quite a lot in, on and around of
this cupcake. And I'm actually going to pop that off into
the fridge for about 15 minutes just to let that crumb coat set nice and firm.
Okay, so we're back from the freezer. That's now quite touch, kind of, touch dry, I guess.
It's not frozen deep, definitely not frozen on the inside. I ended up putting mine in
the freezer for about 5 minutes instead of the fridge for 15. That just depends on if
you've got a big enough freezer. Ether one will do.
So now, I just want to go around the outside here and I'm just going to build up that bottom
a little bit because we've used that giant cupcake mold to make every single layer. If
your layers on top are a little bit skinnier, so if you do have like a 6 inch baking pan
or something like that, that's fantastic and you can bake, you know, 3 of your layers in
the giant cupcake case and 3 of them in the baking pan, give you, I guess, a larger layer
on top. But if you don't, I'm just trying to give you ways that you can use your giant
cupcake case. They are a little bit different to the regular. So you don't need to go out
and buy all of these pans and all these equipment. So I'm just going to use my spatula, just
work that down. See there, I'm just going back and forth, being careful not to pick
up any crumbs, which you shouldn't now that you've given it that lovely freeze. You can
see there now, I've got lovely seamless white frosting. Just going back and forth and [ensure
you've got] a nice even cover. If you love our tutorials, make sure that
you subscribe to our channel, My Cupcake Addiction. We upload several times a week. I know I'm
on a bit of a rainbow rampage at the moment but we do other things other than the rainbow
and we have heaps and heaps of great stuff for you to check out.
Alright, so now that I'm at this stage. I'm going to take my spatula and I'm just going
to smooth it off. If you want to decorate this like one of our
other giant cupcakes, you can see here a couple of different examples. You've got the lovely
shabby rose bouquet. You've got the rainbow butterflies which is actually what I've done
with this particular cupcake. And you can see the tutorial on that one on our channel.
You can see here how gorgeous it looks when it's cut. And I'm sure it's going to impress
all of your guests that inside this humble-looking giant cupcake, there's so much beautiful color
Thanks very much for watching.