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  • Hello and welcome to Cupcake Addiction's Ariel Little Mermaid Giant Cupcake Tutorial where

  • I'm going to be showing you how to make this absolutely stunning little mermaid cake using

  • your giant cupcake mold. If you don't happen to have a giant cupcake

  • mold, never fear, you can use regular cake carved to shape or you can use a Dolly Varden

  • tin to achieve the same shape for the cake that I'm going to be showing you how to make

  • today. To complete this cake, you're going to need:

  • Your Ariel doll, and try to get one wearing a plastic bikini, not a fabric upper half.

  • I've also got a circle cutter which I'll leave dimensions to in the description box below.

  • And a small size piping tip. A little bit of white shimmer and some plain

  • water. I've got an ice cake board. I iced mine blue

  • to match the cake and I've got a tutorial which shows you how to ice a cake board on

  • my channel which I'll link to in the description box below.

  • I've got some fondant in green, a caramel brown and then a teal color.

  • A serrated edge knife. A sharp knife.

  • And an offset spatula. I've got a large bread knife.

  • I've got some cookie crumbs, any white cookie will do, just crashed.

  • A little bit of our perfectly pipeable buttercream frosting in blue and white which I will also

  • link to the recipe for in the description box below.

  • I've got my giant cupcake. And if you've not baked one of these, I do have a Giant Cupcake

  • Basics Series which I will also link to in the description box below, and that shows

  • you how to bake and extract your giant cupcake so it's sitting here like this ready for you

  • to decorate. I've got a fondant rolling pin.

  • A pair of scissors. And just a couple of paintbrushes.

  • I've also got a little bit of corn flour just in a corn flour shaker for preparing our surface

  • for fondant. And I've got some of my fondant sea creatures.

  • Now I've just made these for Fondant Friday so there's a whole tutorial which shows you

  • how to make all of these little sea creature details. They're a bit of an optional extra

  • for this cake. So let's get started.

  • The first thing that you want to do is you want to take the base of your giant cupcake

  • and turn it upside down, and you want to just trim off as little as you possible can to

  • give a bit of flat bottom because you want to keep much height to this cake as possible.

  • Then using your bread knife, you just want to cut that base in half so that you've got

  • 2 nice, even halves. You want to just position the top on top. And then you want, once again,

  • taking as little as you need to do to give it a flat base, just carve off a little tiny

  • bit so that you've got a nice flat fit between the two halves.

  • Take your smallest serrated edge knife, and holding the top half on the bottom half, you

  • just want to carve around the edges so that the join in between the two is about the same

  • size, and you're carving it into that classic kind of a Dolly Varden shape.

  • Hold your little Ariel up every now and again just to make sure you've got the right sort

  • of a size height for your cake so you know roughly how much frosting to add in the middle.

  • I'm really happy with the sizing, so once again, I'm just tripping off any excess to

  • give it a really nice neat shape. So you should have 3 sections.

  • You want to start with your bottom section and just spoon on a little bit of that perfectly

  • pipeable buttercream frosting. You just want to give this a really nice sort of a coating

  • in between each layer. Now you want to take your circle cutter. With

  • your circle cutter, just push it in. Often I find just pushing it in and just twisting

  • it is enough to release that cake from the inside. But if you find your cake is not going

  • to come, pull the circle cutter out and then just use your serrated knife to just kind

  • of dig in and help you lift up that core of cake. You want to make sure that you don't

  • cut all the way through the base of that cake. You do want the very very bottom layer of

  • your cake to still be cake and you don't want Ariel's feet touching the cake board. You

  • want it to be about nesting in cake. Give the inside of that circle a little coat of

  • buttercream frosting so that your cake doesn't dry up. And then you want to core out your

  • middle section. This one is probably the easiest, you just pop in the circle cutter and pop

  • out the core of cake. It's really really easy one to core.

  • Stick that second layer nice and evenly on top, and once again give the inside a coat

  • of that buttercream frosting to stop it drying out.

  • For the top half, this is your most fragile half. Core the top section of it out but it's

  • going to be a little bit bigger than our other ones. So you're going to need to use your

  • serrated edge knife to just go around the same shape as that circle cutter and take

  • out the rest because it's quite a high layer. A little bit more buttercream frosting on

  • the top of that second tier or second layer of your cake, and you can position your top

  • layer on top. That's the basic shape. So I'm going to hold

  • her up and just pop her inside. And you can see here when I hold this knife to her, my

  • cake comes up to about the bottom of her bikini line. That's about where you want your cake

  • height to sit before you add any of your detail. Take your caramel-colored fondant and a little

  • bit of corn flour, and just roll that fondant out into a nice thin relatively large piece.

  • I'm just going to hold that over the top of my cake to make sure I'm happy that it's going

  • to cover the top sort of 2/3 of the cake. And then I'm going to use my knife to cut

  • a really rough circle. A pizza cutter is actually a better tool for this because it gives you

  • a smoother cut but I'm just going to use a knife today because it's what I've got handy.

  • So once your fondant circle is rolled out, take that buttercream frosting and you want

  • to apply a thin crumb boat to the outside of your giant cupcake, just to the top 2 layers.

  • The reason that I'm doing this after I've rolled out that fondant is because I want

  • that buttercream to be really really fresh and still sticky so that our fondant got something

  • to stick on to. Don't forget to put frosting on the inside of that little hole where our

  • Ariel doll is going to be sitting. So now that I've got a nice crumb coat, I'm

  • going lift up that piece of fondant and I'm just going to lay it directly over the top.

  • With this, you now want to smooth it out but don't be too fussy because this is supposed

  • to be a rock and rocks are not completely smooth. So you can see here with these little

  • pleats, I'm just lifting them out and then smoothing them down. So just take the pleats,

  • sort of lift it out, smooth it down. And you really want to make sure any wrinkles that

  • you have are closer to the bottom half of the cupcake rather than the top because we

  • are going to be able to disguise those. Now I'm using my fingers just to sort of carve

  • some little ridges into our rock to bring it to life as a rock and stop it looking so

  • much like a cake, so really I'm just using my little finger and my second little finger

  • and I'm just carving around the edges, carving around the top so you can see, just sort of

  • putting some ridges and divots in. I'm going to take my sharp knife and I'm just

  • going to cut around the edges. Don't be worried about wrinkles but if you've got any big sort

  • of chunky bits of overhang of fondant, just cut them away because we don't want to have

  • to use a huge amount of blue frosting to cover those little imperfections up.

  • Taking your blue frosting, now you want to crumb coat the very bottom layer of your giant

  • cupcake. You shouldn't actually get very many crumbs at all in this coat because when you

  • bake in a silicone giant cupcake case, it actually seals the cake really nicely on the

  • side. Once you're happy you've got a good basic crumb coat, you want to make sure that

  • you're bringing that frosting right up over the join so you can no longer see where the

  • join of your caramel fondant meets the bottom half of your cupcake.

  • It's time to move the cupcake on to the board. So you want to take a little bit of blue frosting

  • and that's just going to act like a bit of a glue to stick our cupcake in place. And

  • then you want to use your offset spatula, just slide it directly underneath the cake

  • and then you want to pop your 2 hands underneath and just carefully pick up your cake. Now

  • stick it on the board and straight away drop it. Get your hands out of the way because

  • they're going to be covered in blue frosting and you really want to tidy up before you

  • go risking touching any of your cake and getting frosting everywhere.

  • So now our cake is looking like this, we want to start filling in a bit of a gap. You'll

  • have a gap between the base of the cake and the cake board, so just fill that in with

  • a bit of that frosting and make sure that you've got absolutely no gap. Once you're

  • happy that you've filled the gap, you can see I'm just moving my offset spatula back

  • and forward, and back and forward which is just giving it a little bit of a wavy effect

  • and just adding a bit of a wave texture to the blue which actually resembles our ocean.

  • Once you've got your sort of ocean effect in the bottom half of your giant cupcake coated,

  • I'm going to bring the frosting down on to the board and this really brings the board

  • and the cake together and it makes your cake board part of the cake rather than just a

  • cake sitting on a board. It actually becomes one with the cake. So I'm just smearing down

  • little offset spatula blobs of that frosting. And then I'm going to take some of those shortbread

  • crumbs or biscuit crumbs and I'm just going to put 3 or 4 little handfuls just around

  • the outside of the cake to kind of look like the sandy base of the ocean floor, once again

  • adding to the 3-dimensional effect of our cake.

  • To make Ariel's tail, you want to roll out your teal fondant in a bit of a shape that's

  • fatter at one end and thinner at the other. This is going to make the mermaid tail and

  • the one thing you want to remember with this is it has to be at least the length of her

  • body. A little bit longer is actually better. Nothing worse than a short stumpy tail. Position

  • it on the cake to make sure it's actually going to fit on your cake and use your hand

  • to smooth it down so that it's kind of flat-ish on front but still 3-dimension. You can see

  • here, it's actually just under her bikini line so it's quite a bit longer. I'm just

  • going to make sure that I'm flattening it off and that I'm keeping the taper of the

  • end of that tail really nice and sharp because you don't want that to get too fat.

  • To add in Ariel, you want to just take your sharp knife and just cut a slit in that fondant

  • and add her in toes first so you don't rip any of that fondant. You keep that really

  • nice rock surface. Now you want to cut just the top section, a centimeter or so, off that

  • tail because we're going to use that to cover the back of her bottom and you want to just

  • position that tail nice and close up with her waistline.

  • So you're happy that the length of your tail is fine, we want to add the scaly detail,

  • which is where our small piping tip comes in. And if you don't have a small piping tip,

  • you can also use a pen lid or something like that to get the same effect. Make sure that

  • you're getting the sides of the tail, as well as the fronts when you're adding that detail

  • in. Now you want to take a little bit of water

  • and you're just going to paint the back of it with just a little bit of water, pop it

  • right up against her waist, and bring it down on the cake. I found it looked best off a

  • little bit of an angle rather than straight up and down. So you can see there, I'm just

  • curling the tail a little bit and that's now stuck on just using a little bit of water.

  • Use your fingers just to make sure it's really nice and flushed and tapered up against her

  • hip. Now you want to take a little bit more of

  • that green fondant and you just want to roll it, kind of use your fingers to roll it the

  • center of the little snake or sausage because you do want to have 2 fatter ends on this

  • particular snake. Make sure that it's long enough to go around. But this is essentially,

  • I guess, the top of her mermaid tail where her waist and the tail actually meet. So I'm

  • happy that that's going to stick without using any water but if your fondant is not quite

  • as sticky as mine, you can use just a little bit of water to attach it.

  • Take another little section of fondant and just roll it out and this is just going to

  • be to cover her bikini bottom. So once again, I'm happy mine is going to stick without water

  • but you can use water if you'd like something to stick it on with, and then just use your

  • sharp knife just to press that fondant right down into that rock so that it's really reallly

  • nice and flush. Trim off any edges and just make sure that

  • you're getting it as seamlessly integrated into her tail as possible. Roll another little

  • sausage or a snake out of that caramel-colored fondant and you just want to check it for

  • size. Once you're happy that it's going to go nicely around her bottom, add a little

  • bit of water on the back and we're just going to use that to stick on. We're just really

  • going to kind of bring the rock and the mermaid together and it just adds a little bit more

  • detail but it also just combines the two a little bit better.

  • Now I look at my mermaid here and I decided she's a little bit skinny on the hips so I

  • just rolled 2 little teardrop shapes and just added them on to the tips because once I've

  • added on those extra details, the top of her mermaid tail was just a touch skinny. To integrate

  • those properly, I'm going to use my piping tip again and just add on some of those little

  • scales and that's just going to give her kind of a bit more of a bit defined mermaid bottom

  • shapes sitting on the rock. Take some of your lighter green fondant and

  • roll it out really really nice and thin for our tail, and then I'm just use my sharp knife

  • to cut out my tail shape all in one piece. So I'm just free handing this. This piece

  • of fondant will be quite flimsy because it is really thin so just make sure that you're

  • supporting it with your hands. And if you rip one or two of them, don't worry, you might

  • just need to have a couple of go's at this. Make sure that you neaten off your sides and

  • your edges with a knife or with your finger so you don't have any raggedy edges there.

  • And then you want to use the back of that knife, not the front of the knife just to

  • add in some sort of light line details to give that tail a little bit of texture.

  • I'm just using my knife here just to russ up that buttercream frosting because it's

  • been sitting for 10 minutes or so and it would have formed a crust. By using the knife, it

  • just helps it to regain its stick. A little bit of water on the top section of the back

  • of that tail and down it goes sticking partly to the buttercream frosting and partly to

  • the bottom of her mermaid tail. Perfect! She's really starting to take shape.

  • Using that same light green color again, you want to roll out a really really thin snake

  • of fondant. Cut the center section because it's normally the most even section and just

  • position it around the top of her mermaid tail.

  • You want...It just sort of come down that center join and then you just want to make

  • sure that you're pushing it down and use your knife to tuck it in so that it's a really

  • nice neat finish. This just adds another level of detail. But I think it really brings the

  • fins and everything, brings all the colors together.

  • Now's the fun part, we get to add all of our details. So these are the little sea creatures

  • that we made in last Fondant Friday's Tutorial. You can add as many or as few of these as

  • you like. I'm just taking seaweed and I'm pushing it directly into the buttercream frosting.

  • I'm actually breaking mine off at different lengths so that it's all at different lengths

  • and it's not all the same size. With your details, make sure that you're adding a real

  • lot of color because this is what's going to make your cake absolutely pop off the cake

  • board. And don't neglect the back of your little mermaid. She needs starfish and seashells

  • and all sorts on the back as well. Basically, there you've got your gorgeous

  • Ariel little mermaid giant cupcake cake. I hope you guys have absolutely loved this tutorial.

  • I had such a fun time making it. If you've enjoyed it, make sure that you head on over

  • to my channel and check out the other ideas that I've got for your giant cupcake mold,

  • as well as all things sweet. As always, thanks very much for tuning in to My Cupcake Addiction

  • and I hope you have an awesome time making this cake.

Hello and welcome to Cupcake Addiction's Ariel Little Mermaid Giant Cupcake Tutorial where

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MERMAID CAKE! Make a Princess Ariel Little Mermaid Cake - A Cupcake Addiction How To Tutorial

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    cathy~ posted on 2015/02/01
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