showing you how to make this really great, little Smurf's house using your giant cupcake

mold. For those of you that follow my channel, you'll

know that I'm a big fan of using the giant cupcake mold for a whole range of things that

aren't necessarily just giant cupcakes. And this great Smurf's house is just one of them.

Tools and equipment that we will be using today:

I'm cheating just a little bit on the Smurf figurines. We could spend hours and hours

making these out of fondant but there's a good chance they still wouldn't look as Smurfy

as we would like them to. So I've got 4 little Smurfy figurines, including, of course, little

chef to go on our finished cake, and today we're just concentrating on making the actual

Smurf's house. I've got a pre-iced cake board. I will leave

sizing and dimension of that in the description box below. I've just covered that in a green

fondant over here. And I've got it position on a cake decorating turntable. We also have

a great tutorial for how to ice a cake board so I will leave a link to that in the description

box below. This is purely optional but this is just a

little...It's actually a giraffe print embossing mat but I'm going to be using it for a bit

of a cobble stone effect on a couple of our little pieces in the house today. But purely

optional and just for little bit of extra detailing.

I've got some of our perfectly pipeable buttercream frosting and I've tinted that Smurf-blue today.

I will leave a link to our recipe for that frosting in the description box below.

I've got our prebaked giant cupcakes. So I've used giant cupcake basics, I think, 1 and

2. I will leave a link in the description box below for those. And that basically shows

you how to get your cupcake baked, extracted and ready to carve and stack and decorate.

I've got a little bit of cornflour -- you can also use icing sugar -- in a shaker.

I've got a pizza cutter. I've got a serrated edge knife or a bread

knife. I've got a... It's a little cake spatula,

an offset spatula But you can also use a regular knife.

Quite a sharp paring knife. A butter knife.

I've got a fondant roller or a regular rolling pin will do.

I've got a paintbrush. A square cutter.

I've got 4 different colors fondant. So I've got white. I've got red, that's the main color

for our Smurf's house. And then for the detailing, I've got some chocolate brown. And I've just

mixed a tiny bit of that with some white to give us more of a caramel-y brown.

I've got some water. I've got some melted white chocolate.

And just a few toothpicks. So let's get started. There's going to be

quite a lot to this tutorial. It's a little bit bigger than just our regular cupcakes.

Now the first thing that we want to do is we want to carve up this giant cupcake. Normally

when I do a giant cupcake tutorial, I come to you already carved and ready to go but

this one is a little bit different. The bottom half of mine is a red velvet mud

cake and the top half is a chocolate cake. What we're going to do first... We want to

cut that away because we really want the bottom of our Smurf house to not have that, I guess,

that gradient that the giant cupcake has. So we want it to almost be more straight up

and down. Alright, so the next thing that we want to

do is just cut off... I always cut off the top and bottom because you will always have

sort of brown or darker edges on the tops and bottoms of your cupcake. So just trim

away any crispy or dark edges. Alright, we want to give that a bit of a flat,

I guess, a flat resting spot or a flat base. So I'm just going to cut it off. It doesn't

have to be perfectly flat because we're actually going to fold that fondant underneath a little

bit. We don't mind if it's got a little bit of a, I guess, a little bit of a lip underneath

there that it's sort of sitting on. But I do want to just take my knife and I

want to make it as circular as possible so I'm just going to cut around, cut away any

of those, I guess, sharp edges and just make it as circular as possible.

Alright, so I'm happy with that. It doesn't have to be absolutely perfect. It is the bottom

of a mushroom after all. But we do want it to be just not a cupcake shape. We're really

turning this into a bit more of a cake. We're just using the giant cupcake mold. But we'll

pop that over there, all carved and ready to frost.

Now taking the top of your giant cupcake, I'm going to trim off the bottom here. We

might actually also just slightly take the ridges away from that giant cupcake. Now the

other thing that you want to do here is just take off this top. So just trim over so that

it's not so pointed at the top and it's a little bit more rounded.

Alright, so I've tidied up my mess a little bit. Now we're just going to separate our

2 parts again, actually our 3 parts. I'm going to take that offset spatula and this nice

blue frosting. And I thought the blue with the red velvet will be a really nice contrast,

not too much in here because I know I'm going to cover it with fondant. And then I'm just

going to do a really quick and, I guess, just a really quick, good, crumb coat around the

outsides, around the edges. I'm not going to worry too much about the bottom or the

underside, just around the edges. That's just going to give the fondant something to stick

to, and make it all nice and neat, keep all those crumbs in place. So not too much frosting

here, just nice and light as you go around. So you'll notice as I crumb coat that I'm

actually going back and forth with the spatula, working the, almost working the frosting into

the cake rather than just smearing it on -- back and forward, back and forward, and working

it into... picking up any crumbs and working it into the sides of that cake. Pop a little

bit on top. So just make sure that you're working on a relatively clear space here.

And I'm just going top pop down a little bit of cornflour.

Pick up that white fondant, a quick knead just to soften it up and make it nice and

pliable and nice and workable. Because I know I sort of want a longer shape, I'm going to

roll it into a bit of a fat sausage first. Stick it on the bench and push it down. It's

quite humid here today so my fondant is quite sticky so I'm just going to put a little bit

more cornflour on top of it and a little bit more underneath. Swipe it around to give it

a really nice coating on the back and we're just going to roll it out.

Alright, so I've rolled out my nice piece of fondant. Take that pizza cutter. And you

just want to cut across a nice straight line all the way across the bottom. And then we're

going to take this rolling pin and I'm just going to roll the fondant over it. Make sure

that the bottom of your rolling pin is along that nice, flat edge at the bottom of your

fondant. I've got a couple of just little sticky bits

here as I come across so I'm just going to put a little bit of cornflour if you feel

any sticky bits on the back of your fondant. Little bit more cornflour. And that will just

stop it from sticking as I go and unravel it. Pick our piece up. And now I'm just going

to sit it on the table. Attach that piece of fondant. And I'm just going to turn my

rolling pin around. Beautiful. Alright, so once you've got it on like that.

It's looking rather messy. So just take your hands and just come around and just smooth

it down, making sure out any air bubbles as you go. Alright, so at the top here, you can

just fold this fondant in. I'm starting to regret my choice of blue frosting here. With

the back, take that sharp knife. What I'm going to is I'm just going to overlap the

two, I guess, the two longish type [paths]. And I'm going to create a little seam at the

back here. Just tucking that one over. Push that all on the top. I'm going to take my

sharp knife and I'm just going to cut off any of this excess sagginess.

I'm just doing a final smooth off. Now as you're smoothing it off just tuck in underneath.

So just pushing the edges, just pushing the edges in there underneath, trapping all of

that frosting. And then take your pizza cutter and just trim around the bottom. If you want

to shift your cake around at any stage, just take that long knife, slide it underneath

and lift the whole thing up, and move it around. Alright, so we've tidied up a little bit.

I've popped our little mushroom base off to the side. So now you want to take your red

fondant. And always do the white fondant first because it is quite quite easy to stain white

fondant, especially after working with red fondant. So when possible, just use your white

and your lighter colors before you use your bright and darker colors.

Once again, just a little knead. Roll it into a ball. This is going to get rolled out into

a big circle. If you love this tutorial, make sure that

you head on over to our channel My Cupcake Addiction and hit the Subscribe button. We've

got a ton of great tutorials on cupcakes, cakepops, cake decorating and a few other

things thrown in, rainbow jelly jars and other bits and pieces. So I'm sure that you'll find

something that you like there. Alright, so I've got my piece of red all rolled

out. Now what I'm going to do here is I'm just going to pick it up and just slide it

slightly off to the side. I'm going to take that blue frosting again

and my spatula and I'm just going to put just a nice, light coating of blue on the top as

neat as possible. Perfect. Alright, now you want to take this piece of

red fondant and just lay it over the top. So I find just picking it up to your palm

and centering it over the top and letting it fall down. So I'm just going to just pull

this down, smoothing out any little air packets or ridges as I go down.

Alright, now from here, I'm just going to take my pizza cutter. And I'm just going to

cut just a little way outside the edge, so all the way around. Now, you want to take

your long knife, just slide it underneath, and just grabbing that cake in the very very

middle, and I'm just going to tuck that fondant under. Just tucking it under to neaten off

our, top of our mushroom. And once we attach that to the bottom of the cake, it will all

hold itself together. So bringing back in the bottom of the cake

now, make sure that you always know where the seam of your cake is. Now take a little

bit of that water, and not too much here. You just want to dampen the top of that fondant.

Water with fondant acts like a bit of a glue. But too much of it will actually eat into

the fondant and it becomes your worst enemy. So water can be your best friend or your worst

enemy. Now lift up your mushroom lid, making sure

to keep those bottom edges tuck under nicely. Just sit it on top. From here, I like to just

sort of pinch out the edges a little bit just to make sure that I've got a nice, little

overhang around the top of my mushroom. And then just take your hand, round it over the

top, and smooth it all down. So we can attach that now to our cake board

and then we're going to do a little bit of a tidy up because I'm running out of space,

and come back and get to the finer details. So to attach that to the board, once again,

just a little bit of water, not too much. You can also use a bit of a ganache or a bit

of a chocolate here, just a little spot of water. And use your knife, slide underneath.

And I'm going to support with a clean hand at the front there, lifting and positioning.

I'm going to slide my knife carefully out behind here. So I'm just going to support

with one hand and just slide that knife out. Beautiful. Alright, let's have a little tidy

up and we'll come back and decorate our Smurf house.

Alright, so we're starting to shape our little Smurf house. Time for a little bit more of

that white fondant and we're just going to make the big kind of spots or [splurges] that

go on top of the house here. So a little bit of more cornflour down and we're going to

roll in our last piece of white. Alright, so I've rolled that out and as you

can see this really quite nice and thin. So I'm going to take my pizza cutter again. You

can just use a knife but I love pizza cutters. And I'm just going to make like, just a big

blobby type shape. No exact shape here. They're all going to be different. Now I'm going to

just apply a little bit of water on the back here. I like this first one to be quite kind

of large and long. That's going to be our main spot on the front. And I'm just going

to lay that over the top. Now as I lay there, I can pretty say it's just a touch long so

I'm just going to take my knife and I'm just going to cut off just around here. At the

back here, as I mentioned, if you've got any little jagged edges, just smooth them off

with your finger. Now you just want to cut just another couple

of little circles or little sort of spotty types shapes. You can use circle cutters for

this. That's a nice little mushroomy type shape. You can see there, I'm just neatening

off the edges. And stick that on, little bit of water. And on the other side.

Now I'm pretty happy with that. You can have as many or as few little spots as you like.

You can see there our little Smurf house is really starting to come along. So we can get

rid of that white fondant. And it's time to start doing some of those little details.

With the little details, I'm going to do firstly the front door and some little windows.

Alright, so rolling out that chocolate brown. And I'm going to take my pizza cutter again.

I'm going to cut straight up and straight up on this side. Maybe a little bit thick

for a door so I might just go a little thinner. Lovely.

Now you just want to come across the top so you've got a nice arch on your door. And we'll

cut it a bit long and we'll just stick it up and see roughly how big we want that door

to be. That is about spot on. I'm pretty happy with that.

So you want to add little bit of texture to your door, you can if you like. But I'm just

going to give it kind of like a bit of a wood [grain]. I'm going to use the back of the

knife. Just go up it. And I'm going to use the front, very very lightly in between. So

the front and the back actually gives you slightly different textures and slightly different

sizes. When you use the front, never go too hard or too deep because you don't' want to

cut through it. We're just giving it a very very fine amount of texture there. So there

you've got your front door with a little bit of texture. Turn it over, little bit of water

on the back. Lovely. And we're going to stick that. So turn the cake around to face you

and pop on your front door. Now when it comes to details like the front

door that do come all the way down to the bottom of the cake, so that they're in nice

and tight with the cake, you can either take your pizza wheel or just a knife and just

push the very edges under a little bit. Now it's time to make a couple of windows.