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  • Hello and welcome to Cupcake Addiction's Smurf House Giant Cupcake Tutorial where I'll be

  • 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.

  • Alright, so for your windows, this is where our little square comes in. so I'm going to

  • make 2 windows. For each window, you're going to want 2 squares -- 1, 2. So you want take

  • those squares and you want to cut 2 of them in half. We're going to make our little window

  • shutters. And we're going to give those the same sort of texture as we gave the front

  • door. So just a little back of the knife and a little bit of the front.

  • Alright, so for your little windows, we're just going to cut out, using your really sharp

  • knife, we're just going to cut an inner square or you can alternately use a smaller square

  • cutter. Alright there's your 2 little windows. Now you can either use these pieces here.

  • Otherwise, you can just cut some nice little strips out of your center pieces -- 2 for

  • each window. Lovely. Now I like to position the windows on first.

  • So turning the cake a little bit and taking a little bit of that water, just a tiny tiny

  • little bit of water, I'm just going to put on each corner because I don't want that to

  • be too much, maybe along my top, along as well. And just position it off the side of

  • the house. And then you can take your little inner pieces, little bit of water. So you

  • need to stick 1 piece in whole the window and the other piece... You're cutting half

  • and you'll also cut a little nick out of it. So cut it in half and cut a little chunk out

  • of it just to allow for that extra room for the one that we've just added. So you've got

  • your little window taking shape there. And then we're just going to add the little window

  • shutter. So if you like with your little window shutters, you can attach them. Nice little

  • bit of water down the side and attach them to the side of that window just on one half

  • and you can leave the other sort of side flopping open a little bit, nice and welcoming on your

  • little Smurf house. We'll repeat that again on the other side.

  • Alright, so there's our little door and windows. Now we might roll out a little bit more, some

  • of our caramel-y type color. Now with the caramel, I'm going to make a little cobble

  • stone path and I'm also going to make some nice, little stones that go up and around

  • the top. So I'm just going to roll that out, not as thin as I've rolled these other pieces.

  • And then I'm going to take my impression mat and I'm just going to roll my impression mat

  • right over the top. You can either roll the fondant unto the impression mat or the impression

  • mat unto the fondant. It really does not matter. And then we'll peel that away. And you should

  • have a bit of a cobble stones effect. You'll never know that was from a giraffe. You might

  • looking at it. But we'll say you'll never know that was from a giraffe.

  • So we're just going to cut down about the same width as our door, a nice little path.

  • Perfect. Alright, so I'm just going to cut in just a little bit of a rounded indent there

  • so that we can put it flash up against the house. Tiny bit of water on the back. And

  • then you want to push it up against that door. And then we're going to use the knife and

  • just cut off that excess. Now I'm also just going to round that off with my finger just

  • to blend it with the edges of our board a little bit there. Taking that excess, you

  • just want to roll a few little, kind of, just different shape and [meat] shape and balls.