Introduction: Huge Cupcake Cake

I've forever cherished to make a beautiful rosette covered cupcake coat just the last thing I need is another bar pan in the home. So, I decided to chip at my own cupcake cake and make it Vast! This cake is made with 6 layers of vanilla and lemon yellow flavored cake. Information technology's fairly simple to make, just requires a sharp eye and a nice cake turner. *Click above to watch the full tutorial on how I made this bombshell!*

You'll Need:

4 - 9 in. cakes

1 trough cake (Bake the greased and/operating room seamed metal bowl as you would a bar pan. Bake at about 325 degrees for close to 40 transactions).

Frosting (any tinge/spirit)

Fondant (some people of colour/tone)

Cake turner

Spatula

Carving knife

Piping bag with Wilton 1M tip

Decorations: Fondant flowers, butterflies, candies or sprinkles

Footmark 1: Stacking & Cutting

Start off aside stacking 3 of 9" cakes together. You'ray going to begin cutting, the trick here is to cut away low amounts at once and rotate the cake later every cut. Remember you posterior always direct some away but putt IT back will be ambitious. To carve, don't actually cut from the top layer but use it as a guide cutting inbound to the bottom level. All around, you will cut about 1/4 in. from the middle layer and 1/2 in. from the bottom layer. Step away and bi the coat every so often to make sure it's equal on entirely sides.

Next, ADD the 4th layer and the leveled bowl cake. While rotating, shave inaccurate some of the curve from the trough cake to make a pointy transcend. As I did you can add some of the shavings to the top of the coat to make over that point that we're looking for.

Step 2: Stacking &A; Crumb Coat

At this point I disassembled the coat to tier each layer, add unsophisticated syrup and a thin layer of frosting as I rebuilt the patty punt up. You can also cut the pipe bowl cake in half to create a 6th layer as I did. Once all layers have been stacked, you can further carve the edges of the cake layers and continue to shape it. Lastly, frost the entire cake with a thin layer of frosting, qualification it arsenic suave as attainable and refrigerate for at to the lowest degree 30 minutes.

Step 3: Cupcake Liner

Here we're going to create the look of the cupcake liner.

Do that past rolling out strands of fondant (any people of color). They should be about 1/2 inch in width and 4 inches in length (the length bequeath vary depending on the size of it of your cake). Go for the injured fondant strands to the bottom of the cake with about 1 in. space in 'tween each maroon and campaign to secure.

Next, straighten the fondant for the cupcake line drive. You prat use any distort you'd like, I went with a violet color. You might do better lend oneself the fondant in two parts as it was besides big for me to apply it in one. Roll the fondant dead and press it around the cake making sure to use the heat from your hands to secure the and unnotched the fondant into the buttercream. Use your fingers to press the fondant in between from each one chain. Trim overabundance away from the top and bottom of the cake.

Step 4: Rosettes

Sneak in the 1M wilton tip to the piping purse and add frosting (semblance and flavor of your choice). Begin to pipe medium sized rosettes (swirls) making sure to slightly overlap the next rosette onto the late one. While piping make a point that the rosettes are in a straight light and that you overlap a olive-sized fleck of fondant so that the cake and underneath won't show.

Continue piping the rosettes one level at once until you've covered the entire top half of the cake.

Step 5: Adorn

Cultivation the cake with fondant flowers, candies or jimmies.

I also went in with a teeny-weeny spoon to carve unstylish pieces from the base of the cake to form the line drive stand out a little bit more *watch the video tutorial for an account".

I'd lovemaking to see you on my YouTube communication channel. Sign over to Youtube.com/marishascouture cake

See you soon!

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