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  • Hello and welcome to Cupcake Addiction's Ombre Layered Push Pop Tutorial where I'll be showing

  • you how to make this gorgeous layered Ombre push pop or cake shooter.

  • Tools and equipment that we will be using today:

  • I always like to rest mine in a polystyrene block.

  • I've got my push pop containers. Now this can be bought... I usually get mine from eBay.

  • You shouldn't pay more than about 60 cents to a dollar for one of these. 60 cents or

  • 50 cents is about what I pay for them. And these can be used either with stick or you

  • could pull the stick out, use it without the stick and just sit them straight on the table

  • if you don't have a push pop stand or container. I've got 4 ombred cupcakes. So I've used just

  • a standard vanilla mix. You can either use your favorite mix or you can use a store-bought

  • packet. And I've colored mine in 4 different shades of pink.

  • Now to do this, I evenly divided my vanilla cake mix or my white cake mix into 4 different

  • bowls. And I added first of all the lightest color, just a couple of drops of pink food

  • coloring and then I doubled the amount for each color thereafter. So I added, I think,

  • about 3 drops to the first color, 6 to the second, about 12 or so to the third and so

  • on until I end up with my really dark color. So the thing with ombre you want to remember

  • is there's a really slight color difference between the layers, not a drastic color difference.

  • So just make sure that your first one is very light, your last one is very dark, and the

  • other two are slightly spaced in the middle. I've got some white sprinkles. Now these are

  • really optional. I have to choose them for a bit of texture on the top of that push pop.

  • Once that I've gone with just white nonpareils. I've got some of our perfectly pipeable buttercream

  • frosting in vanilla or just plain white. I've got some of mine in a zip lock bag which

  • I've prefilled and I've just cut a decent-sized little tip out of the end.

  • And I've got a little bit more of it in a disposable piping bag with a star tip, so

  • any sized star tip but it's just going to give us our lovely little swirl on top.

  • I've got a serrated edge knife. I've got a little circular cookie cutter.

  • Now for the circle cookie cutter, I've used the size that is almost exactly the same size

  • or just a touch bigger than that push pop. I always like to cut mine in a circle shape

  • first and then pop them into the push pop which just gives me a neater finish.

  • And I've got one of our premade fondant butterflies. Once again, purely optional, that's just to

  • add a little bit more detail. We've got a whole tutorial on these butterflies on our

  • channel My Cupcake Addiction. So we'll make sure to leave a link to that in the description

  • box below. Now the first thing that we're going to do

  • here is we're going to trim off the tops and bottoms of our cupcakes and take them out

  • of the wrappers. So you just want to unwrap all four and then you want to take your serrated

  • edge knife and you're just going to trim the top and trim the bottom just as little as

  • you possibly can get away with just to trim off any brown that sits on there.

  • So you can see there, once we've cut away our tops and bottoms, the color of the cupcake

  • is really quite apparent. Pop your off cuts into separate bowls if you'd like to use those

  • for some ombre layered cakepops at some point. And what we want to do here is you just now

  • want to cut each cupcake in half. So for each 4 cupcakes, you're going to get 2 cakepops.

  • If you want to do a dozen of these push pops, you're going to need 24 cupcakes. There is

  • a bit of wastage so you will have plenty leftover to make some beautiful ombre or just plain

  • pink cakepops. Now from here, you want to take your cookie

  • cutter. So we'll get rid of the top because I'm actually going to make one push pop today.

  • Take your cookie cutter and just make a lovely circle out of each of those cupcake bases

  • or cupcake bottoms. And you can see there, by using the circle cutter, what I'm getting

  • is a really nice, neat, even finish around the sides. That's just a fraction bigger,

  • so pretty well the same size as the room of our push pop container. But it's going to

  • give it a really nice flash fit against the sides but it's still giving us a really nice

  • neat finish. So I'm going to have a little bit of a tidy

  • up and then we can come back and get decorating. Alright, so we want to take the bottom piece

  • or the darkest color. I like to turn it upside down just in case you've been a little bit

  • messy with the trimming there and just take that push pop container, push it right down.

  • What you get there is just a tiny, tiny, little bit of offcut and a really nice neat finish

  • on that push pop container. So just gently with your fingers, just push it down and you'll

  • see there that I'm actually turning the push pop container and that's just to make sure

  • that I don't break the cake and that it all goes down nice and evenly. It doesn't turn

  • on to its side or anything. So you want to make sure it's all the way down in that nice

  • little cup at the bottom there or the base. And then it's time for a little bit of frosting.

  • So taking that zip lock bag with some of that frosting... What you want to do here is you

  • want to push it right down unto that frosting, unto that cake layer so that it sticks. So

  • you can see there, I'm pushing my bag in and I'm actually going to apply quite a lot of

  • pressure. And just on goes a blob. Once that blob has gone on, I'm just going to use my

  • zip lock bag. And you can see there, I've just really pushed

  • it down unto that frosting. That's because we're going to turn these next piece upside

  • down. Turn your push pop container upside down and if that frosting is not stuck, the

  • whole blob of it is just going to fall off. It's not going to be too much of an issue

  • but you're just going to have to reapply it. Turn it upside down and the same thing -- so

  • just pushing it down unto that next color and push down your next color.

  • If you love this tutorial, make sure that you head on over to our channel My Cupcake

  • Addiction. Hit the Subscribe button. We upload 3 times a week and we would absolutely love

  • to have you stop by. As I push that down, you can see there, I'm

  • pushing around the sides and that beautiful little white layer divider of frosting is

  • just becoming ever so slightly apparent. So you don't want too much frosting because you

  • really want the cake to be the hero of these push pops.

  • So we're going to repeat that process. A little bit more frosting, pushing down nice and firmly

  • unto that layered cupcake and then just, just... I'm not even squeezing now. I'm just using

  • the tip of the bag just to really connect to that frosting to that second layer of cake.

  • Turn your next piece upside down, upside down with the push pop, and down she goes. Pushing

  • down, out comes our lovely little layer of frosting, and it's time for our last layer.

  • Now depending on what you want to do with your push pops here. If you want their lids

  • on, leave that last layer as it is. It's going to come ever so slightly out the top of your

  • push pop container. And when you pop that lid on, it's going to fill it absolutely perfectly.

  • So what you'll have there is... Stick it sort of on top. What you'll have there is you'll

  • have... See there the push pop coming into the lid.

  • If you want to do like I've done, leave the lid off, put a lovely little swirl on top,

  • a little bit of detail like a butterfly. You just want to cut a little bit off this top

  • section so that it's not quite so tall because you don't really want it coming over the top

  • of your push pop. So what we'll do is we'll frost first and we'll stick it in and then

  • we'll just trim the push pop off. So a little bit more frosting and on to our

  • -- I should turn it over -- on to our last color, pushing it down like so. And then I

  • just want to take the knife and I'm just going to just trim perfectly flash along the top

  • there. So you can see you've got now a really nice and neat finish to your push pop.

  • Now if you're going to go with my style, you want to take your piping bag and we're just

  • going to do one of our sundae-style swirls but in a smaller version because it's just

  • on a push pop. We've got a whole tutorial dedicated to how to perfect that cupcake-y

  • style of swirl on our channel so I'll leave a link to that in the description box below.

  • I opted to add a few sprinkles. It just gave it a little bit of texture, so like I said,

  • just some white, you could use some pink, some of our do-it-yourself edible sanding

  • sugar perhaps, anything you like. Now before you add your butterfly, turn your

  • push pop around because it's always going to have a best side. You can see there, this

  • side here, it still looks nice but we're missing a little bit of frosting in just a couple

  • of those sections. So turn it around so you've got your best side forward. For me, I think

  • that's right there. Take your little fondant butterfly. These one of butterflies, I've

  • made a couple of days in advance so they're really firm, really hard and really dry, and

  • they're not going to sag. They're going to stay beautiful and upright on top of our push

  • pop, and just sit it on top. So there you've got your completed ombre layer

  • push pop or cake shooter, perfect for any occasion. I hope that you've enjoyed watching

  • this tutorial as much as I've enjoyed making it for you. As always, thank you very much

  • for watching My Cupcake Addiction.

Hello and welcome to Cupcake Addiction's Ombre Layered Push Pop Tutorial where I'll be showing

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B1 push pop frosting cupcake cake container

Beautiful Ombre Push Pops! Make Layered Cake Shooters - A Cupcake Addiction How To Tutorial

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    cathy~ posted on 2015/02/07
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