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Hello and welcome to Cupcake Addiction's Beach Bucket and Spade Giant Cupcake Tutorial where
I'll be showing you how to make this great beach bucket cake with spade using your giant
cupcake mold. Tools and equipment that we will be using
today: I've got my giant cupcake just on a bit of
a cake turntable or a lazy susan, we sometimes call them -- totally optional. I just find
it easier to show you guys how to do this with one.
I've got an iced cake board. I've got a great tutorial on how to ice a cake board on my
channel and I will leave links to that and our Giant Cupcake Basics in the description
box below. I've used our Giant Cupcake Basics Series to bake and stack my giant cupcake
and so my edible chocolate giant cupcake case which I've made using candy melts today instead
of the dark chocolate ones that I show you in my other tutorial. Obviously, you can make
those any color you like and you will end up with a different-colored bucket.
I've got some of our perfectly pipeable buttercream frosting which I've just popped into a piping
bag with, I think, that's a Loyal number 20 piping tip. It doesn't really matter. Any
piping tip will do. I've got a pair of scissors.
I've got a nice sharp knife. I've got an offset spatula. A regular spatula
or just a knife will do, the back of a knife. I've got a length of black liquorice strap.
I've got some red sour strap. Now, this is as long as I can find them. So I've got several
of those. They're going to need to go around the circumference of the giant cupcake. Just
bear in mind if you don't go with a red giant patty pan, you want to change your color of
sour straps to suit. Otherwise, you can also use rolled out fondant.
I've got some blue chocolate. Now this is just regular white chocolate and I've colored
it using a little bit of color-paste. Make sure that you don't use liquid if you're coloring
chocolate and you can of course also use candy melts.
I've got some ground up, just you can either crash them by hand. I've used a food processor
for this. But this is just regular shortbread style biscuits, so any sort of a biscuit that's
not chocolate. And it's going to give you that lovely sandy effect.
I've got a teaspoon. A zip lock bag.
And I've got here a baking tray. Now on that baking tray, I've got a piece of baking paper
or greaseproof paper that I've stuck on to a piece of regular paper. And on that piece
of paper is a picture of our lovely spade template. That's [all] located on my Facebook
page. I'll also leave a link to that in the description box below.
Let's get started. We're going to move this giant cupcake out
of the way. We're going to start off with this lovely
spade. Now I'm going to do it facing me just because it's a little bit easier for the piping
type work that we're going to be doing. So take your zip lock bag and that little spoon
and just spoon some of that blue chocolate into the zip lock bag.
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Alright, so I've got my lovely blue chocolate in that zip lock bag. And I'm going to take
my scissors and just cut off a bit of a corner there. So this is going to fashion it into
a bit of a makeshift piping bag for us today. Now with that piping bag, I'm going to trace
around the outer edges of this spade. Now on the handle of the spade, I want to go quite
a bit thicker than the handle showing there because it does need to support its own weight
in this cake. So I'm going to come down quite [aways] outside that initial handle that you
can see, really, on either side of that. And then coming across. Don't make this top bit
too thick, your actual, I guess, the little sides of the top of the spade. You don't want
to make them too thick. With the handle, you do want the chocolate on the handle to be
quite thick so really make sure you give in a good squeeze. Don't be too shy with the
chocolate because it does have to support the weight in your cake.
So you can see there, I've got quite a few little ridges and bumps and all sorts in my
spade. And I'm going to show you how (Inaudible 04:04) the reason I've told you to put this
on a tray. You need something nice and solid. You can also use a book or something like
that. But it needs something nice and solid so that when you give it a couple of good
taps. What you get there is a nice, relatively straight spade.
So what I'm going to do from here, I'm going to use just my finger now. You can also use
a knife. It's going to go [around] the edges of that spade. And just neaten it up.
Alright, so there we've got our spade handle, ready to go. I'm going to go and pop that
off into the fridge until it is completely set.
While our spade handle is setting, we're going to do a little bit of work with our giant
cupcake and get it ready for spading. So, I've got the giant cupcake back over here
where you can see it. And I'm going to start off by taking that piping bag.
I've got a little bit of a gap here in between... I've used chocolate ganache on this one. But
in between the top layer of cupcake and the ganache and the top of the patty pan. So I
want to close that up. I'm going to use my piping tip and I'm just going to squeeze it.
I'm squeezing it quite firmly so that it not only sits on the cupcake, it also kind of
pushes into any of those gaps, just really fills them in, giving us a nice, neat and
smooth side to work with. Now, with my giant cupcake, I will also mention,
I didn't crumb coat this because I wanted to show you. I've just carved off the pointy
tip because I want a nice rounded sandy bucket. If you wanted to do like little mounds in
there, you could if you want it to look like little sand hills. But certainly take the
top off it off so that it's not looking like a giant cupcake. It's now more looking like
a little bit of sand. Alright, now using my offset spatula or the
back of your knife -- always use the back of your knife, it's just a smoother finish
-- I'm just going to kind of crumb coat it. But my top of my giant cupcake doesn't actually
have that many crumbs on it so there's not too much to be done in this crumb coat.
Alright, now with the sides, I'm going to take that spatula and I just want to smooth
out the sides. And I actually want to smooth them out not on an angle with the cupcake.
I want to smooth them out quite straight against the cupcake. So you've always got like a little
wall. A little bit more frosting on the top just
to cover up some of those black bits. Not that it really matters this one because it's
going to have sand all over it anyway. Alright now, next stop, we just want to add
our sour straps. Now the sour straps are really going to make, I guess, like the lip of the
bucket, and they're going to lift up the sides of our giant cupcake a little bit so that
it is looking a little bit more bucket-like than like a giant cupcake with sand on top
of it. So you want to start it as close to the top
of the giant cupcake case just covering it because you want to give it as much height
as possible. But you do need to just cover that line of, I guess, where the cupcake and
the giant case join. And if your frosting is nice and fresh and just been spread on
as our as has, it should just stick to the frosting.
So you can see there, we've got our first one. If you do get any of these little sort
of -- I don't know -- lips sort of coming up. We'll attach it with a little... You can
just fix it up by attaching it with a little bit of melted chocolate. Mine seems to be
okay. So I'm going to just meet up the next one. Now unfortunately, this is the only length
that you can get sour straps here in Australia. So if you do live somewhere where you can
get a nice, beautiful, long sour strap that goes along in one seamless wrap. That is even
better. Now I've got just a little gap that needs
to be filled there so just grab those scissors. Measure out how much ruffly you need, just
cut a little extra. Now, we want to take those cookie crumbs.
And you do want to do this while the frosting is still all relatively fresh on there because
once it starts to... Once it's in the air for about 5 or 10 minutes, it will start to
form a little crust. So when you can get it as sticky as possible, that's fantastic.
This is the messy part. So just...those crumbs just on top and just press them down. You
don't really want them falling off the cake as you get it out to the [venue]. So I like
to just put them on top and press them around. You can see how lovely and sandy-like they're
looking there. And they're also making the hugest mess. I think a little tidy up might
be what I... As you get to the edges, just pop your hand there and that will help you.
You can kind of damp the sand in there and then swipe it back up. It just saves a little
bit of the mess and saves it getting all over that sour strap or whatever it is that you've
used -- if you've used fondant or modeling chocolate around there.
Alright, I just give it a nice little pat off to make sure that you've got it all nice
and stuck to the frosting. And then if you want, you can just put on, I guess, a bit
of an overcoat just to, so that it's not so neat and perfect. Press it up with your fingers
a little bit so that it actually looks like proper sand and not like you've smoothed it
off too much. Okay, so I'm back and things are looking a
lot neater than they were a couple of minutes ago. I've also retrieved our lovely spade
handle from the fridge. And I just want to show you, once it's set, it will literally
just come away from that greaseproof paper. You shouldn't need to peel it off or anything
like that. It will just almost already be lifted off it. So there's our little spade
handle ready to go. Now what we want to do before we insert our
spade handle is we're going to use this liquorice strap as a bit of a bucket handle. Now, once
again, this was the only thing that I could find that was long enough. If you had long
twizzlers or if you had [Wanka] straps that were going to be sufficiently long enough,
that's fantastic. So what I want to do is I just want to make
sure that I'm really joining that up on both sides of the cupcake. You don't want it to
be too far forward or too far back. So I've pre, sort of, measured it and I just want
it to be kind of hanging down underneath that sour strap. And we're going to use a little
bit of... red chocolate would be better but I ran out of red chocolate making my giant
patty pans so I'm just going to use a bit of that blue that we've already got in the
zip lock bag. And I'm just going to pop some blue chocolate,
not too much. I don't want it to seep out. So a bit of blue chocolate on either of that
black liquorice strap. And just position it down. [I'm just] going to do it a little bit
this way because I've got a join on the sour straps and I don't really want to stick it
on a join. So I'm just going to turn it this way a little bit. And I'm going to attach
one piece there and one piece there. So that's actually touched on to the sour strap. I'm
going to hold those for a few seconds just to let that chocolate kind of become a little
bit tucky. I'll turn it around for you. It 's a little bit hard to see with this camera
angle so I'll definitely be putting up some great still shots of the finished product
so that you can see from a side view what it all looks like.
Alright, I'm pretty sure that chocolate's going to hold. If you can hold it until it's
fully set. It's always better. And I'm going to kind of risk it and just keep going with
the tutorial. So, if you happen to have a shell mold...Alright,
now shell molds are so easy to come across. They sell them in almost all kitchenware shops,
all cake decorating shops. They also sell premade shell chocolates. So I've just made
a couple of just white chocolate shells. You can make them any color you like. And I'm
just going to kind of pipe a little bit of a line around the bottom.
This is a bit of an optional extra so you don't need to. I just think it kind of neatens
up the bottom of the giant cupcake. And if you've got the shells, it's just a really
nice little extra touch in there. They're really easy to make.
I really want to try and show you, guys, some other ways to use your giant cupcake mold.
(Inaudible 11:42) hates with all cake decorating stuff is when, you know, people feel like
they've got a [some or] tool for everything. So the more uses you can get out of our tool,
the better. So I'm just going to spread out some of that sand. Beautiful.
Now, I want the bucket handles to really be the front of my cake. So I'm just going to
take some of those shells, kind of scatter them around in that and just push them right
into that buttercream frosting. So I'm just going to scatter some around like they've
just been collected at the beach there. Alright, so we've got a couple of just little assorted
shells. Now finally, before you go insert in your
handle, your spade handle, just take your sharp knife and just make a little incision
because we really don't want to break that. So I want to insert it into a bit of an angle
on the side and sort of facing forward. So it's going to go... You can see here, I'm
just going to make a small incision. I sound like a doctor, a doctor of cake.
Alright, make a small incision and you really want to make sure that you push that spade
handle down into that lovely incision -- nice and gentle with it. You don't want to break
it. Alright, so there you have your giant bucket
and spade cupcake. That's ready to go for your next beach-themed party.
I really hope you've enjoyed this tutorial. Stay tuned for lots more from My Cupcake Addiction.
Thanks very much for watching.