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00:00 Hello and welcome to Cupcake Addiction's Simple Giant Cupcake Christmas Pudding Tutorial.
00:10 We're going to be showing you how to make this really cute and really easy giant cupcake
00:15 that looks like a Christmas pudding. This is perfect if you don't like fruitcake or
00:19 if you just want to do your own spin on the traditional Christmas pudding.
00:22 Tools and equipment that we will be using today, I'm using 2 circle cutters and I'm
00:26 going to leave dimensions for those in the description box below, as well as a ziplock
00:30 bag. I've also got a cake board. Now I always present
00:33 my giant cupcakes on a cake board so I just buy a wooden cake board and generally I'll
00:37 ice it in a corresponding color or in a contrasting color. So today I've decided to ice mine Christmas
00:42 red. I've got a spoon, a pair of scissors, some
00:46 melted white chocolate, some cornflour in a shaker, an offset spatula, a fondant roller,
00:53 a knife. I've got a little bit of green fondant. And I've also got some red fondant balls but
01:00 these are basically the same size and shape as red gum balls or as those giant red Jaffas
01:05 or chocorange balls that you can buy in supermarkets if you don't want to make them yourself out
01:09 of fondant. I've also got a little bit of our chocolate
01:11 ganache. Now the chocolate ganache that we make -- and I do have a recipe on my channel
01:15 which I will link to in the description box below -- when you first make it, it is super
01:19 runny. That's how it's supposed to be and it's great for pouring.
01:22 When it's really really firm and set, it's actually almost a little bit too firm. So
01:27 you kind of want to get it after about an hour or 2 of cooling down and it just sort
01:31 of gets to this nice kind of spoonable consistency that you can see. If you're having any trouble
01:37 getting it to this consistency, say it's gone perhaps too hard, you can always just put
01:42 it in the microwave for just 10 second bursts until it's a little bit more spoonable. And
01:46 also feel free to give it just a really little mix through with your electric mixers just
01:50 to get it moving and kind of combine it all up again.
01:53 Of course I've got a giant cupcake so we have a whole series. Giant Cupcake Basics will
01:57 take you through how to make your giant chocolate cupcake case. It will also take you through
02:01 how to bake, stack and layer your giant cupcake and crumb coat it to this stage ready for
02:07 decorating. Normally I use buttercream for this but today I've used the chocolate ganache
02:11 because I want a really rich dark chocolate decadent cupcake but it's totally up to you.
02:16 Let's get started. Now the first thing that I'm going to do here
02:19 is I'm actually going to stick my cupcake to my board. So I'm just going to take a little
02:23 bit of a spoonful of that melted white chocolate, place it in the center of the board. And this
02:27 is just going to act like a glue. It's going to glue our giant cupcake. I'm going to make
02:30 sure the little lines that are in my giant cupcake from the silicone giant cupcake case
02:35 are at the back facing me. And I'm just going to pop that down.
02:38 Now when you first pop your cupcake down, you do have a few seconds while that chocolate's
02:41 still wet just to spin it around and make sure it's nice and centered on the board before
02:45 that chocolate starts to set. Beautiful. Alright, now it's time to take your chocolate ganache.
02:50 And what we want to do is we want to make like a really nice smooth sort of a dome on
02:55 our cupcake. So you want it to be as rounded as possible like a Christmas pudding. But
02:59 I'm just going to scrape that on using my offset spatula. You can also use a knife or
03:03 something for this but I find the offset spatula is a little bit easier to work with. And it's
03:06 one of my favorite cake decorating tools. If you're looking for things to buy for your
03:10 basic kit, the reason I went with ganache is because it's that really nice dark chocolate
03:15 color and I want it to look like that pudding with the really dark chocolate on top and
03:20 then our little white pudding sauce over that. Alright, that's a pretty good base shape.
03:25 So now I'm just going to smooth it off using the back of my spatula. I'm just going to
03:29 come around and make it as smooth as I possibly can. And you're not going to get this 100%
03:34 perfectly smooth. So don't worry about it being absolutely perfect. You just want to
03:37 get it as smooth as you can. Alright, once you're happy with your basic sort of level
03:41 of smoothness, just run your finger around and just make sure that it's really nice and
03:46 neat just where that cupcake meets up with that cupcake case.
03:50 Okay, popping the cake off to the side, we're going to just prepare our holly leaves before
03:56 we go and drizzle our white chocolate and do our finishing touches. So for your holly
04:01 leaves, just a bit of that green fondant. And you can also use modeling chocolate which
04:04 I have a great recipe for on my channel. I'll link to that in the description box below.
04:08 I'm just kneading this between my hands just to soften it up and make sure that it's nice
04:12 and smooth and workable. And then I'm going to roll it into a ball, sort of smush it out
04:17 a little bit just to get the rolling started for us.
04:19 I'm going to prepare my surface with a little bit of cornflour and we're just going to roll
04:22 it out nice and thin. You don't have to worry about it being too thin. I just like to roll
04:27 mine out nice and thin because there are a lot of people that don't love the taste of
04:30 fondant or find it a little bit overwhelming. And the thinner you roll it, the more miles
04:34 you get out of your fondant. So the less of it you have to buy and the less often.
04:38 Alright, taking your largest circle cutter, cut out 2 circles. Now with your circles,
04:44 you want to cut sort of like this little football shape out of it. So cut one of those out of
04:51 one side and another one out of the other. And it doesn't matter if they're not the exact
04:55 same size. Don't worry too much because you'll never never notice. Do the same out of the
04:59 other one. But I'm only going to do 3 holly leaves here so I'm not going to cut the 2,
05:02 I'm just going to cut one. Beautiful. Now taking your smaller cutter, you just want
05:07 to take some little nicks out of your holly. So just coming across and that turns them
05:12 from little leaves into proper little holly leaves. You want to make sure that one end
05:16 of your holly leaf is pointy, the other end, it doesn't really matter so much if it's pointy,
05:20 if it's flat, if it's not 100% even because it's going to be covered by little cherries
05:24 anyway. So once you've cut those out, it's as simple
05:27 as taking the back edge of your knife. And I use the back edge because it's nice and
05:31 sort of a bit fatter. It's not going to cut through your fondant. It's just going to make
05:35 a nice sort of a fat sort of a ridge in there. And we're just going to slide it up the holly
05:42 just to give it that center sort of a stem. And little details like that really do make
05:47 all the difference. Alright, so let's prepare our white chocolate,
05:50 pouring it into a zip lock bag. Give it a nice stir before it goes in to make sure it's
05:54 really nice and fluid. Push that melted white chocolate all the way down to the corner of
05:58 the bag. Let any air out. And you just want to snip a tip off the end. With this tip,
06:04 you want it to be quite generous. We're sort of using this as a piping bag but not a big
06:09 chunky piping bag. So I'm going to take off quite a large amount. You can see there how
06:14 big that line is that's coming out. It's really quite a generous-sized tip. And there's no
06:19 exact size for this because really we're just using it to make almost some blobs on top.
06:24 So now what you want to do is you want to just squeeze down and almost draw that big
06:31 sort of a pudding icing shape on top. Fill it in and be quite generous with it. You can't
06:37 really go too thick with this. What we're going to do is we're going to take that whole
06:41 board and we're just going to tap it down. We're going to let that icing do its own thing
06:47 and just dribble down wherever it wants to dribble. Just watch the little edges here.
06:52 You don't want it to dribble over the sides of the cupcake. So if they start to come too
06:56 close to the edges, that's probably enough banging for now. Perfect. Now while that white
07:01 chocolate is still wet, on go our little holly leaves, straight on top, straight into that
07:06 white chocolate. 1, 2, 3. And that white chocolate is going to glue them perfectly in place.
07:12 And then on go your little cherry balls. So whatever you're using, whether it's cobstoppers,
07:17 whether it's giant jaffas. And I like having these quite oversized. They're almost cartoony
07:23 and you might just want to support those just for a couple of seconds until that chocolate
07:26 becomes tacky. So that completes our super simple giant cupcake
07:31 pudding tutorial where you've learned how to make this awesome and really really easy
07:35 giant cupcake to look like a Christmas pudding. This is my staple go-to cupcake whenever I'm
07:40 asked to bring Christmas desserts. It's delicious, it's gorgeous, and it's so so easy. I hope
07:45 you guys have loved this tutorial. Thanks very much for tuning in and a very very Merry
07:49 Christmas.
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