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Hello and welcome to Cupcake Addiction's Spring Flowers Pull-apart Cupcake Cake Tutorial where
I'll be showing you how to make this gorgeous and very versatile spring flowers pull-apart
cupcake cake. Tools and equipment that we will be using
today: I've got just a disposable piping bag and
I've paired that with a round tip piping nozzle. I think I'm using a Loyal number 17 but you
can use any round piping nozzle you like. I've filled that with some of our perfectly
pipeable buttercream frosting which I've tinted a lovely rich pink color.
I've also got a little bit more of that frosting over here. That's a lighter pink color. I
will leave a link in the description box below to that great recipe and tutorial if you don't
have a frosting that you love. I've got a zip lock bag.
I've got a pair of scissors. I've got just some regular white marshmallows.
I've got some spearmint leaf candies. I've got a green twizzler. If you're in the
US, you'll be able to find green twizzlers. If you're not, if you're in Australia like
I am, you can also substitute these for the green fruit sticks. They look a little bit
like [musk] stick available in our (Inaudible 01:05) here. But they're actually called fruit
sticks and they come in green in those packets. I've got a teaspoon and a toothpick.
Alright, so let's get started. I'm doing mine today on a board. So I'm actually
not using a cake board. I'm using a place mat, so something to think about. I got these
ones on sale. I love the pattern on them. And you don't always have to get a cake board.
If you find something like a place mat that you find in a good price, why not use that?
I've got mini cupcakes today. So I'm using 10 mini cupcakes. I mentioned this is versatile.
You can go as many flowers as you like. You can use large cupcakes, small cupcakes. The
concept is exactly the same. So what I've done is I've just positioned
them to look like flowers on my board, just sort of move them around. And I've pre-stuck
down these ones with a little bit of buttercream frosting.
So what you want to do is you want to take a little bit of that buttercream frosting
and just pop it on the bottom of your cupcake and pop it back on the board. I always position
them first and then I sort of frosting-stick them down just so that I can make sure they're
exactly where I want before I go marking the board with any of that frosting.
Just before you pop the last one in, take a little bit of that frosting and just pop
it on the bottom of the marshmallow. You're going to put 1 marshmallow in the middle.
Now I've got quite a nice round top on one side and the other side's a bit smaller so
I'm going to go with the nice little flat round top. The smaller side is going to get
another little blob of that frosting and stuck it on top of that marshmallow in the inside.
You can use an extra cupcake for the inside but I like the look of the inside piece being
a little bit smaller. A little bit more frosting on that one. And
those ones are ready to go. That's just going to stop them from moving around.
With my twizzlers down here. I actually tore my twizzler in half so I got 2 stems from
each twizzler. They do tear quite easily and you can also cut them if you like. But basically
I just tore the twizzler in half and gave it a little twist.
The spearmint leaves speak for themselves. So to attach the twizzlers, it's really just
as simple as a little bit more frosting, just a really little bit on the back. And you can
also use white chocolate if you want them to be really really firmly stuck. I find the
frosting's perfect for what I need. And I've just made quite a small one today with a 10-minute
to cupcake because it's just going to be me and my mom and my sister so we don't want
that to be too many cupcakes, if there is such a thing.
A little bit of frosting on the back of those spearmint leaves and stick them down. Lovely!
Now, we're going to start by frosting our lovely swirl. So you want to make sure that
you're coming right into meet up with the center. And you want to go around sort of
the outsides of the cupcake. So just balancing the cupcake. They should be stuck to the board
but you don't want them moving anywhere. Come around in a nice big, low, smooth swirl. So
you can see there, I'm starting really in the center, come all the way into that marshmallow,
going out and around. You can see the lovely petal shapes that we're getting. And you're
actually joining them all together by making sure that you come out over the edges with
those swirls. Alright, now have a look at that! They're
already looking absolutely fantastic and you can certainly leave them at that point if
you wish. You can go with different colors. You can go with different styles, absolutely
whatever you like. We're going to take it to the next level here at My Cupcake Addiction
because that's what we like to do and we're just going to do a little bit of outlining
and a bit of detail work. Alright, now with that lighter colored frosting.
You want to take your zip lock bag and that spoon. We're just going to spoon some of that
lighter pink frosting into the zip lock bag. I can find some room down here with my large
cake. Beautiful. Now, just zip it up most of the way. Then
let any excess air out of the bag before sealing it up all the way. And we're just going to
cut just a little nick off the end, so not too much, just a little corner. This is going
to act like a little bit of a fine piping bag for us. And we're just going to add a
little bit of detail to these flowers. So starting at the center so that you're not
going to have any gaps in between your marshmallow and the rest of your beautiful petals. We're
just going to come out and we're just going to trace around the edges of those petals.
Once you've traced around the outside of your petals, just around your flower center.
And there you have your gorgeous spring flower pull-apart cupcake cake, perfect for Mother's
Day, Valentine's or any spring time occasion. Hope you've enjoyed watching this tutorial
as much as I've enjoyed making it for you. Thanks very much for watching.