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