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00:00 Hello and welcome to Cupcake Addiction's SpongeBob SquarePants Pull-Apart Cupcake Cake where
00:11 I'll be showing you how to make this crazy cool SpongeBob SquarePants Pull-Apart Cupcake
00:16 Cake. Tools and equipment that we will be using
00:18 today -- and there is quite a lot -- I am using a cake board. I've got a 12 inch by
00:23 18 inch cake board. That's my recommended size for this amount of cupcakes. And I'm
00:27 using 13 cupcakes today. Slightly odd number but that's alright. I've iced my board and
00:33 I've given it kind of a bit of a marbly blue effect. You can see here that I've achieved
00:36 that effect by not quite mixing all of the color paste through my colors so it is a little
00:41 bit marbly. And I colored a little bit of teal and a little bit of sky blue, both Wilton
00:45 colors. Then I twisted them together and rolled them out which gave me this lovely marbly
00:50 under the sea effect. I've got some melted dark chocolate. I've
00:54 got fondant in white, red and a little bit of blue. I've got a fondant roller. A regular
00:59 rolling pin will do. I've got some chocolate or brown colored buttercream frosting in a
01:04 piping bag and I've paired that with the Loyal Number 20 piping tip. I've got some yellow
01:09 buttercream frosting in a piping bag which I've also paired with that Loyal Number 20
01:13 piping tip. You can use any piping tip. It doesn't have to be the Loyal Number 20. And
01:17 we have a great recipe and tutorial for that buttercream frosting on our channel. I will
01:21 leave a link in the description box below. I've got a pizza cutter. A knife will do but
01:25 a pizza cutter I find a bit easier to work with. A teaspoon, some scissors. I've got
01:30 an offset spatula. You can also use just a regular knife or a regular spatula. I've got
01:34 a butter knife, a little bit of that perfectly pipeable buttercream frosting that I've tinted
01:38 green. I've got 2 circle cutters. One of them is a 3 ¼ inch or an 8 cm and the other one
01:43 is a 1 ¼ inch or 3 cm. And underneath all of that, I've got 2 ziplock bags. There's
01:50 quite a lot to this tutorial so let's get started.
01:52 In the description box below, I will leave a link to these printables. Now I've sized
01:56 these up for you and you'll need to print them out on 2 sheets of A4 paper. One sheet
02:01 is going to have your eye detail and I've just cut around that eye detail. That's going
02:05 to give us an indication of whereabouts we're going to put the eyes on our SpongeBob and
02:08 how we're going to set them down there. I've also got another one which is the feet
02:12 and the arms. These feet and arms are an optional extra and I've printed mine out on a sticky
02:17 label or a sticky piece of paper so I'm just going to stick those to the board. If you
02:21 want to go and cut them out out of fondant, you can. It's a little bit more advanced and
02:25 a little bit more time-consuming and no one's going to eat them anyway. So I've opted just
02:28 to stick them straight to the board on paper.
02:30 Alright, firstly what we want to do is I've pre-stuck my cupcakes down to that board.
02:37 And to do that, I've just taken that yellow frosting and I'll just show you with this
02:41 one. Little bit of frosting on the bottom of the cupcake like so and place it down.
02:47 Now that's going to stop those cupcakes from moving around.
02:50 The first thing that we want to do after sticking them all to the board, you'll see here I've
02:53 positioned 4 in the top row quite close together and then 3 in each of the 3 rows after that
02:58 with a little bit of space between them. That's just to give us that nice graded SpongeBob
03:02 feel and look because he's not entirely square. So I'm just going to pipe a bit of a blob
03:08 of frosting into those holes and into those gaps to give us a nice, clean, neat, even
03:13 surface to pipe the rest of our detail on.
03:16 Now from here, I'm going to pipe a nice big low swirl. We do have a whole tutorial dedicated
03:22 to this swirl on our channel. So I'm really just... I'm meeting up that frosting with
03:29 the cupcake next to it. So you'll see there, I'm joining the cupcakes in the frosting section
03:34 in the middle to leave as few gaps as possible. And I'm trying to go out over the edges of
03:39 our cupcakes.
03:40 Alright, now with this very last row of cupcakes, I'm going to use that chocolate frosting and
03:47 do the same thing but in brown for SpongeBob's square pants.
03:52 Alright, now from here, we want to take the offset spatula and I'm just going to smooth
03:58 out that frosting. Don't worry if you do get a little bit of brown in the yellow or a little
04:02 bit of yellow in the brown. Try not to make it too messy but we're going to be putting
04:04 a little bit of fondant over that later for his... I guess his little shirt. And don't
04:11 smooth off the edges too much because he is a sponge so he wants to have that kind of
04:16 spongy-looking look on the side of him.
04:19 Alright, so from here, we're going to take some of this green buttercream frosting, spoon
04:25 it a little bit into one of those ziplock bags. You don't need too much. Seal up the
04:34 bag. Just before you seal up the last bit, just push any air out of it.
04:39 Now I want to make some little spots on SpongeBob so I'm going to take that spoon and I'm just
04:44 going to dig out just a couple of little portions where I think I want to put spots. There's
04:48 no hard and fast rule. Try not to put them around where his eyes are going to be if you
04:53 can avoid it.
04:55 Now taking that ziplock bag, snip the little corner off. You're just snipping off a little
05:01 corner and just fashioning that into a bit of a piping bag. Don't drop the plastic corner
05:07 into your cake. And with your little piping bag, your newly fashioned piping bag, just
05:14 fill in those holes that you've just carved out. And I like to use just the tip of the
05:20 piping bag just to kind of smooth them off a little bit. So pipe it in and then just
05:24 use the end just to spin it around a little bit.
05:33 If you do have any of these little raised bits, just grab your knife and just smooth
05:37 them off so that he's still all nice and smooth.
05:41 Alright, now the next step we want to do is going to be the fondant. So we'll just make
05:46 a little bit of room here to roll some of that fondant out. I'm just going to pop down
05:52 a little bit of either cornflour or icing sugar and that's just to prepare my surface
05:56 to make sure that fondant's not going to stick. Give it a little knead in between your hands.
06:00 You're going to roll it into a bit of a sausage to begin with. Just flatten it out. Give it
06:06 a little wipe in that cornflour. And then rolling it out, we're looking for a long rectangle
06:13 sort of a shape. So that's why I started out with a sausage. It just makes it easier to
06:18 get that shape. Alright, once your fondant is rolled out,
06:24 you want to take your little template. Now I can see there, it's a fraction small for
06:28 the frosting that's gone over. But what we're making out of this fondant here is this white
06:32 shirt part. So looking at that, that's my estimate for how big I want to cut my white
06:36 shirt. So I'm going to put that down on the piece of fondant. And I'm going to cut just
06:42 a little bit bigger than it on either side. And I'm going to cut straight across at the
06:50 top and then straight across, just about an inch, an inch and a half, just to get a nice
07:01 strip. Lay it across over that join so you can't see where that yellow fondant has met
07:07 up with that brown. And then I'm just going to take my scissors again and just trim the
07:16 edges so that they come in line with those cupcakes. Push it down on the side.
07:26 Alright, there you have SpongeBob's little shirt. Now we want to do his eyes so I'm going
07:32 to roll that fondant up again and roll it out into a nice big circle, a circle big enough.
07:38 Now the circle cutter that I chose, you will notice, is the same size as SpongeBob's eyes
07:44 in the templates that I've provided. If you want to do this cake any bigger, you can.
07:48 But this is just a good size for the amount of cupcakes, roughly a dozen, one more than
07:53 a dozen, annoyingly one more than a dozen. Alright, now with this fondant, I'm going
08:00 to cut out 2 eyes or 2 big whites of the eyes. With those whites of the eyes, we want to
08:09 just take out these little nicks here for the cheeks and also a little nick for the
08:13 nose. So on the cheeks, you can just place them over if you like so you can see roughly
08:17 where you want your little nicks to come out of. Just a little nick there and another little
08:24 nick there. And then I'm not actually using the entire circle. I'm just sort of tilting
08:31 it on its side on a bit of an angle like so just to cut out the shape of the nose out
08:37 of each inside of the eye. Now before you do lay those bits of fondant
08:42 down, just have another look again, position it so that you're happy with where those eyes
08:46 are going. And I like to line the cheeks up with the center of that second row of cupcakes.
08:50 For me, that's just where I think it sits nicely. So I'm just having a look at that
08:54 and I'm working out how I'm going to stick down my eyes. Alright, so I'm literally going
09:03 to place them down exactly where it looks like they went on my picture. When you join
09:12 them up, you'll see you've got your lovely little nose cut out area and you've got your
09:16 2 areas for your lovely little red cheeks. Alright, now from here, we want also while
09:22 we've got that lovely piece rolled out, just cut out a couple of teeth. Once again, if
09:26 you want a bit of a guide as to how big those teeth should be, grab that template. That
09:30 way, we're keeping them kind of true to form. And just cut roughly a toothy type shape.
09:42 Now don't worry too much if these are not perfect because we are going to edge them
09:45 off in some dark chocolate and you're going to get that lovely black outline and everything.
09:50 But it's just to give us a nice kind of a shape. For the teeth, I just want to just
09:58 round them off a little bit with my fingers. I'm not going to stick those down yet. I'm
10:02 going to stick those down once I've actually piped my chocolate smile. Once again, just
10:07 rounding them off, pop them off to the side. Alright, now for the insides of the eyes,
10:12 we're going to take some of that blue fondant, little bit of cornflour down, and roll it
10:25 out. I'm rolling this quite thin because I don't want the eyeballs to stick up too much
10:30 off the actual eyes so it is quite thin. Now I'm going to take my smaller cookie cutter
10:42 and cut out 2 eyeballs. That's what we need the blue for. So with those 2 eyeballs, we're
10:52 just going to take a little bit of yellow buttercream frosting. You can also use just
10:56 a little bit of water. Place just a tiny bit on the back and place them down.
11:05 Now in my picture, you can see the eyeballs are nice and close to the center but not exactly
11:10 in the center. So I'm going to try and position it about the same. 1 and 2, put them down.
11:16 Alright, so I've had a bit of a tidy up and now it's time to do the red details. So I'm
11:21 going to take that red fondant. You really don't need very much of the red fondant. Once
11:26 again, knead it out just to soften it a little bit. Roll it into a ball and then squish it
11:31 into a disk. And that really just saves us rolling time. Start the rolling process for
11:36 you. Alright, so we want to cut out a bit of a
11:44 tie shape. Now for the top part of the tie, I'm just going to use the small circle cutter
11:49 again and cut it just in half. Use the smaller part. And then for the actual tie, I'm going
11:59 to cut down and down and then just a little V at the end. Just want to neaten off the
12:10 edges with my fingers just so there's no little rough freshly cut edges on it. Now before
12:18 I actually stick that down, I just want to position it and make sure that I'm happy with
12:21 the length that it's going to be. That's about perfect. And with both of those pieces, once
12:29 again, just a little bit of that frosting. First, on goes the tie and then on goes our
12:45 nice little tie circle. Alright, SpongeBob is really starting to take
12:51 shape now. For the little details around his cheek, I'm going to roll just a very fine
12:57 sausage. So you can see here I'm using both of my hands and my fingers are evenly spaced
13:04 apart so that I get a nice even sausage. And I'm not even going to use anything to attach
13:11 that. I'm just going to sit it straight down, tuck it up into the nice little nook of his
13:17 eye that you've cut out. And then just take a couple of little bits of it, roll them into
13:22 balls and that will be his little red freckles. Alright, so it's time to take our melted dark
13:31 chocolate. This is how we're going to achieve all of the details. So give your dark chocolate
13:35 a stir. Do make sure that it's really nice and melted. And try not to have any little
13:38 chunks of chocolate in there. You want to really melt it down because any chunks are
13:42 going to block our little makeshift piping bag. So I'm just going to pour that in to
13:46 the second ziplock bag. Once again, squeezing any excess air out. Seal it up. And then we're
14:00 just going to cut another little nick. Make this quite fine down the end to make a piping
14:06 bag. So you should be getting a bit of a line that looks like that. And squeeze it out and
14:10 just have a little test to make sure that you're comfortable with how it's going to
14:13 pipe. I always find when I pipe, it's best to attach it to the cake, lift it, drag it,
14:17 attach it. It just seems to make for an easier piping. So we're going to start by piping
14:23 around the tie. Just cut our teeth on the piping a little bit. So just drag it along
14:31 the edges of the outlines of that tie. We want to give him two little lapels for his
14:38 shirt so I'm just going to come down and up, down and up. Now I'm going to go across the
14:51 top and bottom of his shirt. It's one of those little blockages that I was telling you about.
15:01 If you do get a little blockage, squeeze it out on another surface. Don't try to clear
15:06 a blockage while you're actually doing your piping work.
15:09 Alright, now from here, I want to pipe his smile. So I'm just going to pick up my template
15:15 again. We're just having a look at that smile. So you want it to come down just underneath
15:21 the eyes. You can see there, I'm just trying to keep it about the same ratio. So it's probably
15:25 not going to be perfect but we can get it pretty close.
15:29 We'll start with either side. I'm nervous now. I'm not a very good piper. It's not my
15:38 strong suit. Okay, it's not too bad. It's not too bad. And then we're going to pop the
15:53 teeth down, roughly in the middle, and then pipe around those.
16:00 Now we want to pipe around the eyes and the eyeballs and internal eyes. So I'm going to
16:04 start with the internal eyes. As I'm piping, I'm not actually touching my bag to the work.
16:13 I'm really sitting about a mil or two above it and just letting that chocolate fall.
16:17 And then around the outside of the eyes and the nose. So I might start with the nose.
16:24 Alright, so last but not least, we're going to need his little belt across the very bottom
16:33 and that's probably the easiest piping of all. Just a couple of little fat kind of strips
16:39 of dark chocolate there. So I'm going to do 4.
16:45 Don't be too daunted by this piping. As I said, I'm definitely not a piping expert.
16:53 Before I forget and finish up the tutorial, I'd best not be forgetting his eyelashes.
16:59 So about 3 I think on top of each eye. Imagine that, Spongebob fans everywhere would have
17:10 been in uproar if I'd forgotten his beautiful long lashes.
17:21 Now finally, as I mentioned, I've just got these ones on a little bit of sticky label
17:26 paper or sticky paper. So I'm just going to peel them off and I'm going to stick them
17:30 on right in the gaps of my little cupcakes there.
17:32 Alright, so there you have your gorgeous Spongebob Pull-Apart Cupcake Cake, perfect for any Spongebob
17:40 fan in your house. I hope you've enjoyed this tutorial as much as I've loved making it for
17:44 you. Please make sure that you head over to our channel My Cupcake Addiction and subscribe
17:48 if you haven't already. We'd love to have you drop by.
17:50 Thanks very much for watching.
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