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Hello and welcome to Cupcake Addiction's Rainbow Butterfly Giant Cupcake Tutorial where I'll
be showing you how to make this gorgeous giant cupcake with our beautiful spray of rainbow
butterflies coming in it. Now we have showed you how to make these beautiful
little 3-dimensional butterflies in an earlier tutorial so I will leave a link in the description
box below. You can follow that to see how you make these lovely butterflies that will
stand up by themselves on the side of this cake.
I will mention that we've made those at least 2 days in advance. If you want them to stand
up 3-dimensional, you will need to make them 2 days in advance so they have adequate drying
time. If you're happy just to have them flat on the top of the giant cupcake, that is also
fine. I've got some perfectly pipeable buttercream
frosting. I'll leave a link to that in the description box below also. Now I just popped
that into a piping bag and I'm just pairing it with a Loyal number 20 plastic piping nozzle.
You don't have to have it in a piping bag. I just find it easier to apply to the top
of this cupcake for these tutorials. I've got a couple of just regular butter knives.
I've got a fondant roller. A regular rolling pin will also do.
A little bit of cornflour, cornstarch or powdered sugar in a little shaking container.
And I've got some white fondant. I have of course got my giant cupcake. Now
I've popped this one in a pale blue patty pan today because it's with the rainbow theme.
And I happen to just finish making this in another tutorial. Inside is our stunning rainbow
layer giant cupcake. So if you've just come across from that tutorial and now you'll see
how to decorate your beautiful rainbow layer giant cupcake, fantastic. Otherwise you can
just use regular chocolate, any flavor or color cupcake you like. And that one's crumb
coated and I've attached it to an iced cake board. Now I do show you how to ice a cake
board in another tutorial, once again...link below. And I always ice my cake board because
I think it gives it a really crisp, neat finish instead of using that silver board underneath
your beautifully decorated cake. Let's get started.
Now what we want to do first is -- this here has been crumb coated -- I'm going to take
that buttercream frosting and I'm just going to attach that to the outside of the cupcake.
I'm not going to put too much because I don't want to overfrost it. This is a rainbow layer
as I mentioned so there is quite a bit of frosting going on in the middle. And I'm just
... I've got mine in a little spinning turntable. We call them lazy susans. You use cake decorating
turntables. You can use pretty much anything that spins. Otherwise, you don't have to have
it. I just find it, once again, easier for these tutorials.
Now, I'm taking the back of my butter knife and I'm just working that frosting back and
forth. Try not to let foam the board. If it does, get it off straight away.
Some people may wish to decorate their giant cupcake and then attach it to the board very
very last. So I use a little bit... I've actually used a little bit of that melted blue chocolate
that I've used to make that giant patty pan to attach it to the board today, just a little
bit of chocolate or a little bit of ganache, even a little bit of buttercream. It will
just help stick it to the board. Alright, so it doesn't have to be particularly
neat because we're going to be covering this one in fondant. Now you've got your freshly
buttercreamed giant cupcake. Now I will mention don't do that buttercream too far in advance
because it's going to form a crust and your fondant is going to have nothing to stick
to. I'm just going to pop that off to the side.
And firstly I want to roll a bit of a sausage. Now, if you've seen our classic giant sort
of sundae style giant cupcake, you'll know what I'm about to do. But I'm just going to
take some of that white fondant. You can also use modeling chocolate. But for this one,
I really want it because it's the rainbow cake inside. I really want it to be a beautiful,
brilliant, bright white. So I'm going with fondant because you can't really get that
bright white out of a modeling chocolate. It's always got that yellow because of, I
guess, the cocoa butter or other bits and pieces in the white chocolate. So I'm just
rolling that into a bit of a sausage. It doesn't have to be perfect. It doesn't have to be
particularly neat. I'm going to take that giant cupcake back,
back on to the set here, making sure you know where the back of your giant cupcake is. I
always put ribbon around my board so I always know where the back of my cupcake is. Now
I'm just going to just... Move it forward a little bit further. Just sitting on top
of that buttercream frosting starting in just off side to the middle and I'm just going
to wrap that around. And that's going to give us that lovely kind of giant cupcake-y swirl.
So I'm running a little short. I'm just going to roll little bit more of a sausage and just
finish that one off. As you can see there, I'm just attaching it.
Now I want to make sure that this last little one, the last little strip of my sausage is
curling around right on top of that patty pan. So it's going to come all the way around
the patty pan and meet up at the back. And that's going to give us that lovely giant
cupcake-y type shape. Now we'll pop that off to the side. Roll out our white fondant.
Alright, so we'll just going to give that fondant just a quick knead in between my hands
just to soften it up. I'm going to pop it down into the cornflour. Give it a little
press out between my palms, save you as much rolling. Pop it down. Just swipe it around
in that cornflour just to give it a nice, even coating on the back. And we're just going
to roll it out. I like to keep my fondant moving. So give it a couple of rolls. Give
it a turn. Give it a couple of rolls. Give it a turn. And that's just so you get a really
nice, even roll, a really nice, even width of fondant and also so it doesn't stick to
the bench. Now I've rolled that fondant out really quite
thin. You can see there how thin it is. And that's once again just because there's so
much going on in this cupcake and I don't want to overkill it with sweetness. Looks
I already have. Alright, so once again, keeping an eye where the back of your cupcake is,
move this... There we go. That's about right. So I'm going to pick up that piece of fondant.
I like to just drape it over my arm. Some people like to put it over a rolling pin or
something. And I'm just going to rest it on top. Now you want to make sure that it is
going to cover all sides of your large patty pan. While it's on top, just take your finger
and just push into those indents. If you do get any little creases such as this one, lift
it up. You don't want to massage those creases in because you'll never get them out. And
as you can see, as I'm smoothing that down, I'm also just smoothing out that buttercream
underneath. So I'm kind of tucking the fondant in and just using that curl to really guide
me. I will also mention with this, if you do find
-- and sometimes this can happen in warm climates -- if you do find in any point that your swirl
is puffing up off the side of the cupcake -- and it normally happen within about 6 to
12 hours of your making the giant cupcake and normally when it's quite warm -- if you
do notice they're puffing up, just grab a little pin, a safety pin, any sort of fine
pin and just poke it to let the air out. If you don't let the air out, there is a chance
-- it's slim -- but there is a chance that that fondant will actually continue to puff
up off the side of the cupcake and you'll have a bit of a blowout which is never ideal.
Alright, now as I get down to the bottom, I'm just going to go along and I'm going to
cut not quite the bottom, I guess, the top of the giant patty pan or giant cupcake case.
We're going to cut about a centimeter below it so I'm just going to run that knife around.
It's chocolate, it's quite firm. You're not going to dint it or anything. I did actually
show you in the rainbow layer giant cupcake tutorial how to fix a crack in your giant
chocolate patty pan, really really good hint if you've ever had one of those lovely giant
chocolate cupcake cases crack on you. So I'm just pulling that off. And to actually
affix it, I'm going to around and I'm just going to tuck it up. And I'm kind of going
to pinch it to that sausage that's running around the bottom. If you've got a little
bit much, you can pull it off, cut it off. Once you finished doing your edging, just
go around the bottom of it and just smooth down any lumps and bumps.
Any if you do have any really noticeable air bubbles under there, grab that pin, just poke
it through the fondant and let that air out. Alright, so it's time to apply our beautiful
butterflies and we're going to do that just using a little bit of melted white chocolate
and probably this knife. Now I'm going to start at the top. I have
a particular way that I like to do my rainbows. I really just want this to be kind of cascading
down the front of the cupcake. I don't want them over the whole thing. They're going to
be a real feature. So I'm going to start with red and I'm going
to do my largest. I've done mine in a few different sizes. 1, 2, 3 sizes you can see
there. And I'm going to start with a large one. I really just want an assortment of different
sizes and colors. So a little bit of that white chocolate on the back of your butterfly
-- like so. And then just stick it down. With my first butterfly. Now when you are
applying your butterflies, do make sure that you apply them bearing in mind where the front
of your giant cupcake is. You don't really want to see too much of the underside of the
wings. You want to see all those beautiful butterflies in their best possible glory.
So I like to put just a large one and then a couple of small ones, maybe one of those
medium ones. You can use all the same size but I like the difference that it gives you
having a couple of different sizes. Now I like to move sort of slightly fading
into the next color. So my next color will be orange. I'll put an orange next to the
red there. Then I'll do a larger orange. And I made quite a few more of these than I think
I'm going to need because you never know when you might need an extra one or two. And you're
better off to have too many than too few. So I'll stick some of my leftovers on some
of the little cupcakes that will go with this lovely giant cupcake.
Doing this a little bit backwards as I do it for you guys.
So as you start coming down, you want to kind of bring them out a little bit. They're going
to actually come all the way down on to my board. You want to bring them out a little
bit and also kind of curl them around. So you still do want them just going on one side
of the cupcake. But you don't want to limit them to just being a line. You want them to
kind of look like they're scattered and butterfly-ing about.
Now I'm going to bring this back a little bit just so that you can see a little bit
more on what I'm doing on the front here because otherwise it's all kind of happening in your...
I'm not quite sure what I'm doing. You can see here now I'm actually starting to stick
them to the actual giant patty pan. So they're really having that like they all just landed
on there. Now if you want to, you can scatter a few
extra of those beautiful rainbow butterflies around the giant cupcake. But you'll see there
you've got one quite plain, unassuming, just plain, white, giant cupcake. And then you've
got one absolutely stunning spray of butterflies coming down the front of it.
This is just one of many ways that you can use those beautiful 3-dimensional butterflies
and one of the many ways that you can decorate your gorgeous giant cupcake.
Hope you've enjoyed this tutorial and thank you, as always, for watching.