Make a Gumball Machine Giant Cupcake Cake! A Cupcake Addiction How To Tutorial
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00:00 Hello and welcome to Cupcake Addiction's Giant Cupcake Gumball Machine where I'll be showing
00:11 you how to make this awesome gumball machine cake using your giant cupcake mold.
00:15 Tools and equipment that we will be using today -- and there are a lot of them -- I've
00:19 got a glass jar. Now if you can find a perfectly round fishbowl-style glass jar that has a
00:24 lid on it, by all means get one. I did come across a couple. They were incredibly hard
00:28 to find. So I'm going with a standard candy jar. It's got a slightly flat top and one
00:33 slightly flat edge. They've all got lids and they come in all different sizes. I'll leave
00:38 dimensions for this in the description box below.
00:41 I've got some melted red candy melts. I've got 3 circle cutters, varying sizes and I
00:47 will leave the sizes for those in the description box below.
00:50 I've got some ribbon. I've gone with blue but you just want to choose a contrasting
00:53 color of ribbon. I've got a paintbrush and a little bit of water. I've got a fondant
00:59 roller. I've got some of our perfectly pipeable buttercream frosting and I've just got that
01:03 in a disposable piping bag with any tip will be fine.
01:07 I've got some cornflour in a cornflour shaker. I've got some red and some grey fondant or
01:14 modeling chocolate will also be fine. Of course I have my gumballs. I have a knife and I have
01:21 a spoon. Let's get started.
01:24 I've got an iced cake board here. So this is just a cake board that I've iced. If you're
01:28 not sure how to ice a cake board, you can have a look at our tutorial. I'll leave a
01:32 link to that in the description box below. And I've iced it in a nice bright color because
01:35 I always ice my board. It helps the cake to really pop.
01:39 I've got my giant cupcake. Now this is ready to go based on our Giant Cupcakes Basics Series.
01:45 So if you're not sure how to cook your giant cupcake, you can view the links in the description
01:49 box below. I've made the giant chocolate patty pan or
01:53 the giant chocolate cupcake case using red candy melts. I've filled that with some of
01:57 our red velvet cake. We've got a recipe for that on our channel. And I've used cream cheese
02:01 frosting but I've only baked the bottom half and I've only used the bottom half. So I didn't
02:06 even bake a top half to this cupcake. We didn't need it. And I've made sure to keep all of
02:10 my mixture crumb-coated, iced, well within the, I guess, the boundaries of the top of
02:16 that cupcake case. I've got that on a separate board and we're
02:21 going to use that to kind of do a flip to get it on to this board. So what we want to
02:25 do first of all is just take a little bit of this buttercream frosting and just squeeze
02:32 it on. Now this is just going to stick it to the board. So as well as doing that, I'm
02:36 going to take my paintbrush and just pop a little bit of water, kind of just around the
02:40 middle section of the board. It just makes the board a little bit sticky and a little
02:44 bit tacky. Now, I'm going to take this board here. This
02:49 is my presentation board. I'm going to flip it upside down and I'm going to sit it on
02:54 top of the center of this cupcake. So you want to make sure that you've got it fairly
02:58 well centered. So come down in line with it. Sit it like so. And then picking up both of
03:05 those boards together, flip it. Beautiful! That's how we're going to get our upside down
03:14 giant cupcake positioned on our presentation board.
03:18 Alright, I was a bit worried about that one. I didn't know how we would go. Okay, so you
03:28 should have your giant cupcake baked in its red giant cupcake mold sitting in the center
03:33 of your board. If you didn't get it quite exactly in the center, you can move it just
03:36 a little bit. Try not to move it around too much. You don't want to have any of that buttercream
03:40 frosting coming out the bottoms. Now from here, we want to take that jar. So
03:45 taking your jar, we're going to fill it up with all of those delicious gumballs. And
04:04 I didn't want to completely fill mine. I just filled mine about two-thirds of the way, even
04:09 halfway. And then flip it upside down. Make sure that lid's on nice and tight. And as
04:16 I mentioned, I have got a jar with a lid because that's what's keeping our gumballs in there.
04:19 We're going to take some of that red candy melt, spoon it onto the top of our giant cupcake
04:28 or that's now turned into our gumball machine base. Make sure you've got a fair amount on
04:32 there because we do want to make sure this sticks. And taking your gumball top, sit it
04:39 on top of that melted red candy melt. You'll see there, you can actually see that candy
04:43 melt coming out the bottom. That's going to form a really nice tight seal. Now I'm actually
04:47 just going to support this with my hands because I don't want it to slide off. There's quite
04:51 a bit of weight in that top half in that gumball machine. So we're just going to wait now until
04:55 that chocolate seal is nice and set and then we'll come back and keep decorating.
04:59 Alright, so after patiently waiting for my chocolate seal to completely set, you should
05:06 have something that looks a little bit like this. It's probably not the ideal angle to
05:09 be showing you on but you get the general idea. And we will pop up some still shots
05:14 at the end of this so you can see how it all looks.
05:17 Now we want to move on. The next part that I'm going to do is going to be the little
05:20 gumball mechanism. So I'm going to take some of our grey fondant and that's just white
05:26 fondant that I've added either a little bit of black food coloring to or a little bit
05:29 of black fondant to. As I've kneaded that color in, I actually haven't kneaded it all
05:33 the way through. So I've kind of halfway mixed it but not completely. So you can see there,
05:38 I've got kind of a marbled effect. That's the effect that I want for my gumball mechanism.
05:43 If you have access to edible silver paint or airbrush color silver, anything like that,
05:47 that would look absolutely fantastic here. But I know not everybody's going to have access
05:50 to that so we're going to work with grey today.
05:53 So I'm just going to sprinkle down a bit of cornflour to prepare that surface. And I'm
05:57 going to roll out a piece. Now I don't want to go too thin on that fondant piece that
06:13 I've rolled out so I've actually left it reasonably thick. With your gumball machine, pick your
06:19 best side. So one side or the other is going to be slightly better of your cupcake case.
06:23 You might have fingerprints or whatever. So this is my best side and I'm going to work
06:27 with that one. I'm going to take my knife and I'm basically just going to cut a bit
06:32 of a rectangle shape. So you can go as detailed as you want with your gumball mechanism. But
06:38 I'm just going to do quite a simple one today that's pretty easy for anyone to do. If you
06:44 want to end up with little tiny wheels and all that sort of stuff, you absolutely feel
06:50 free. Okay, now before I cut that last edge off
06:58 and trying to avoid getting cornflour onto the fondant, I'm just going to hold it up,
07:06 get a bit of an estimation of where I want it to sit. So I'm going to cut it off about
07:10 here. I think that's going to suit me perfectly. So what I want is I want it to not come all
07:20 the way to the bottom of the gumball machine. So I'm going to take, I guess... See there,
07:29 I've got a little bit at the bottom that's still been left. So I'm going to take my circle
07:35 cutters and I'm going to take the smaller, try to keep it relatively in shape. With the
07:42 smaller circle cutter, I'm going to make quite a deep, kind of like a coin slot hole. I'm
07:51 not going to cut it out. I'm just going to make the hole. And then with the other cutter,
07:55 using the back lip of it, so slightly fatter lip, I'm just going to make kind of a half
08:00 circle that goes around and doesn't quite cover that deeper, smaller circle that we've
08:07 just made. So it's really just giving it a little bit of detail. It's nothing too fancy
08:12 and it's really quite light. I might take my knife and just give it a couple of little
08:17 indentations around where those circles are so not in the actual circles themselves. And
08:27 that's just giving it a little bit of texture. So as I said, you can be as detailed as you
08:31 like here. Alright, now taking a little bit more of
08:39 that melted red chocolate, I'm going to flip it over. I'm going to use red chocolate, not
08:46 water to attach this because we're attaching it to the chocolate and we're not attaching
08:49 it to fondant. So I'm just going to put on not too much of that red chocolate but enough
08:55 that it's going to stick. Don't have it too close to the edges because you don't want
08:58 it to seep out if you can avoid it. And I'm going to rest that up against the side in
09:06 the center, all the way up and lay it on. I'm going to support that with my hands for
09:14 a couple of minutes until that chocolate is completely set.
09:17 Alright, so I've let that chocolate set and that's sitting up there of its own accord
09:23 now. So you can just use this opportunity just to kind of go down the sides and make
09:26 sure it's all sitting nice and flush with the sides of your giant cupcake case.
09:32 And we want to take some of that red fondant and I'm just going to pull off just a little
09:37 sort of a ball of it. Roll it into a ball. And I just want to make like a little, just
09:43 a little gumball catcher. So I'm really just going to sort of freehand this, put my thumb
09:47 into it, taper it in a bit. Have a little look at how that's going to look. Looks good
09:54 to me. A little bit of water on the back of that and we're just going to attach that to
09:59 the board. Press that in a little bit more. And taper those sides so they're nice and
10:10 flat. Beautiful.
10:14 Now you want to take your red fondant and we're just going to make the red lid that
10:18 sits up the top of our gumball machine. So I'll make the lid and then I'll show you how
10:25 to attach it. I want quite a thick piece of the red fondant. Now put down a bit more cornflour
10:30 if you need it but I've still got a little bit here on the work surface. So I'm just
10:33 going to kind of swipe it around in there. Roll it out but you want this to be really
10:39 quite thick. So I'm not rolling out a sheet of it. I'm just rolling out enough so that
10:43 my larger circle cutter, which I chose because it exactly fits on this top section of my
10:50 gumball machine. So my larger circle cutter can make a nice fat circle.
11:00 Now with that fat circle, you want to just use your fingers and just taper the edges
11:05 around. So you're actually kind of making it into a bit of a dome but you've used that
11:09 circle to make sure that it's all nice and symmetrical, well-sized and it's going to
11:13 sit nicely. So just patting down the edges on an angle as neatly as you can. Beautiful
11:28 now. We'll bring the top of the gumball machine
11:30 back into the shop. And a little bit more of that melted red chocolate. You don't need
11:40 too much here, just a little bit of a dollop of it. I'm going to use the knife just to
11:48 lift that up so that I don't dent my nice edges. And you should have your little shape.
11:58 Pop it on top. Just give it a little bit of a work around with your fingers so that it's
12:02 sitting nicely in that little circle. And it's really starting to look like a gumball
12:08 machine now. Now I want to take the rest of that red fondant
12:13 and I'm going to roll a bit of a sausage. I'm going to roll a long piece that's going
12:17 to come around the bottom of the gumball machine and just cover up any of those jagged edges
12:22 of our cupcake case and any of the buttercream frosting that you might be able to see. So
12:27 we'll roll a long sausage and we'll wrap that around.
12:33 You can see as I'm rolling this sausage, I'm working my hands up and down each length of
12:38 it. So as I see a bit that's a little bit fatter than it should be, I kind of attack
12:41 that bit and try to keep it all as even as possible. When I'm happy that I've got a good
12:46 length, I'm going to use my hands like this and just kind of even it up because when you
12:51 do it like this, you get little finger marks in it. But if you just give it a few little
12:56 wipes like this with the sides or I guess your hands on this kind of an angle, it just
13:01 neatens up any of those little ridges. I'm going to cut off the two ends which are always
13:06 usually a little bit fatter. And we're just going to make sure that's going to be long
13:11 enough. It's going to be plenty long enough. So it's just sitting on the board at the moment
13:18 but I'm going to take a little bit of that water, just a little bit, and just on the
13:22 actual board itself, I'm just going to drag that paintbrush around. So it's just leaving
13:28 a little bit of water. It's just something for that sausage to stick to. Okay, now because
13:35 I know I've got a little bit more space, more, sorry, more sausage than I need. Cut off that
13:45 little bit there. Now coming all the way in, meeting up with our little gumball catcher.
13:53 And then I'm just going to push it in as I go around the edges. So you can see there,
13:57 it's just neatening it up and just hiding any of that buttercream or anything else that's
14:02 sticking out of the edge. So we're almost finished our beautiful gumball
14:10 machine. Now I saved a gumball and I've decided I want to stick one right there like we've
14:14 just popped in our $2. I'm going to stick that down just using a little bit of water,
14:19 water on the gumball or water on there. And I've also got a little bit of ribbon. So I'm
14:24 just going to use the ribbon to cover up that chocolate seal and also this lid. So I'll
14:28 just turn it to face me so I can actually tie a nice ribbon. Just going to take the
14:32 ribbon, wrap it around the back and you can use any color you like. So whether or not
14:36 this is going to be for a girl's birthday party, a boy's birthday party, but really
14:40 we're just making a lovely ribbon. If you love this tutorial, make sure that
14:44 you head over to our channel My Cupcake Addiction and hit the Subscribe button. We're always
14:49 trying to think of ways to fascinate you when it comes to cakes and cupcakes and we would
14:52 love to have you stop by. And there you have your gorgeous, completed
14:58 gumball cupcake cake. So it's a giant cupcake but we've turned it into a gorgeous gumball
15:04 cake. Now when it comes to serving this beauty,
15:07 you want to take a knife and you want to slide it in underneath the lid of that gumball machine.
15:12 Slide it in underneath the lid. You should be able to dig just a little bit into that
15:15 melted chocolate seal and just turn the knife. It will pop the gumball container off. You
15:20 can open it, eat the gumballs, serve the gumballs or whatever it is you've decided to pop in
15:24 there. And the rest of it can just be cut as we show you how to cut in our How to Cut
15:29 a Giant Cupcake tutorial. So I'll leave links to all of the things we've discussed in the
15:33 description box below. I hope you agree with me when I say this is
15:36 my favorite giant cupcake today. And as always, thank you very much for watching.
15:40 Go to Beadaholique.com for all of your beading supply needs!
15:41 Go to Beadaholique.com for all of your beading supply needs!
15:42 Go to Beadaholique.com for all of your beading supply needs!
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