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00:00 Hello and welcome to Cupcake Addiction's Giant Cupcake Graduation Hat Tutorial where I'll
00:12 be showing you how to make this fantastic graduation hat cake out of your giant cupcake
00:17 mold. Tools and equipment that we will be using
00:19 today, I have a couple of boards. Now I've iced both of my boards. I'm using an 11 inch
00:25 round. So an 11 or a 12 inch round will be fine for this. And I'm using an 8 inch square.
00:30 If you're not sure how to ice your boards, I will leave a link to our tutorial for icing
00:34 the boards in fondant in the description box below. With my 8 inch square, I've also used
00:39 a black ribbon around the edges so we can't see any of that silver board coming through.
00:44 And I've gone with red for my base board because those are going to be the school colors. So
00:48 you can change this theme to match your graduation school colors. I've got my "Congratulations
00:53 on your Graduation Scroll" printable. That one is available for download and I will leave
00:58 a link to that in the description box below. And it also comes with your little graduation
01:02 scroll cakepop labels if you'd like to have a look at our cakepop tutorial for some matching
01:07 cakepops to this great cake. I've got 2 knives. I've got some red fondant
01:12 and some black fondant, a little bit of melted dark chocolate. And of course, I've got my
01:18 giant cupcake. Now with the giant cupcake, I haven't made
01:21 the entire cupcake. I've only made the bottom half, so not the pointy top, just our bottom
01:26 half. Before I started that cupcake, I made a black chocolate cupcake case. So if you
01:32 haven't been following us through our giant cupcake basics and the "How to Make a Giant
01:36 Cupcake Case" tutorials, I will leave links to all of those in the description box below.
01:40 The black cupcake case, I made an outer layer. So my very first layer was made using Wilton
01:45 black candy melts. And the inner layer, because I always like to give those 2 good layers,
01:50 is just dark chocolate which saves a little bit of money on those candy melts because
01:53 they're not cheap. I've layered my cake inside as per our giant cupcake basics, layering
01:59 and stacking. And I've used chocolate ganache because it's the same sort of dark color as
02:03 our nice dark patty pan or cupcake case. So if any of it comes out or you can see it poking
02:08 around the edges, it's not going to be as noticeable as a white buttercream frosting.
02:13 So the first thing that we want to do today is we're going to take... This is our presentation
02:17 board. So I've dressed my cupcake on a different board so that I'm not going to make a mess
02:22 out of the presentation board. And I know that my scroll is going to go across the board
02:26 like that so I want to position my cupcake just back here on the board. So we'll move
02:32 that scroll away so that it doesn't get dirty at all. And I'm going to take some of this
02:35 melted dark chocolate. Now the melted dark chocolate, I just want to take my knife and
02:41 I'm just going to pop a little dollop of it back here on the board about where I think
02:47 I want that cake to go. So just sort of spread it out a little bit. I've got ganache on that
02:51 giant cupcake so it's not going to matter too much. But what we want to do is just lift
02:58 the board up and... So that I can make sure that everyone can see what I'm doing, move
03:04 him forward, lifting the board up and turning this presentation board upside down. You want
03:10 to position your chocolate blob right on top of that cake. And then holding both of them
03:18 together, flip it. Now you should have your giant cupcake positioned
03:22 nicely on your presentation board. And you can get rid of that other board that we've
03:26 been using temporarily. At this stage, you should have something that looks like this.
03:31 Now if you're not going to use that graduation scroll, obviously yours would be in the middle.
03:35 What we want to do from here, you'll see I've got a little bit of a gap around the bottom.
03:39 So I will also mention, you'll have a couple of lines in the side of your giant patty pan
03:44 or your giant cupcake case from that silicone mold. So make sure that they're at the back
03:48 of your cake and not at the front. We want to disguise this little gap that we've got
03:53 going on underneath that cupcake. So we're going to take some of that black fondant and
04:00 just roll a bit of a sausage. So I'm actually going to roll the sausage back here on the
04:05 glass top because I do want a little bit of a stick. You don't want any cornflour or anything
04:09 down for this or else it won't stick quite as well to the bench. Too much cornflour and
04:14 it sort of slides around. And I'm actually going to roll that quite thick. So I'm just
04:21 looking at the gap that I've got in between the rim of my giant cupcake and the board.
04:26 And I want to make sure that I completely cover that.
04:28 Alright, now taking your knife, just cut off the 2 ends. Your ends will always be quite
04:34 thick on the sausage. And I always want to make sure that my sausage seam is going to
04:38 meet up around the back of my cake. So whenever you're making a cake, make sure that you always
04:42 know where the back is. And I'm just going to rest that around like so. You can use a
04:51 little bit of water to stick that down if you like. I'm not going to today because I
04:56 know that I'm going to push it in. So I've just cut the back. And you can see it's all
05:00 sitting there quite sort of loose. So now just take your finger and just push it into
05:06 those gaps. So you really want to sort of... You want to go with those little grooves of
05:12 the giant chocolate patty pan or cupcake case. You'll see it's actually stretching out a
05:17 little bit. So start at one side, go all the way around and you'll cut off a little bit
05:20 more as you get to the back. This is one of the reasons that I didn't bother using water
05:24 here because I didn't want to stick it and then have it move a little bit as I was repositioning
05:30 that black sausage. Alright, taking your knife, just cut it off. And there we go. So that's
05:40 just neatened up the base of our giant cupcake or our graduation cap base. And you can take
05:49 that fondant, put it back in the ziplock bag so that it doesn't dry out.
05:53 Now we're going to attach the graduation hat top or the board. So you're going to take
05:58 that melted chocolate again and the knife. And just... You don't need too much here so
06:04 just a little bit of a glob of melted chocolate. And take your board. Now with my board, I've
06:12 got my little spot where my ribbon has met up so I want that at the back. And I'm going
06:16 to position it sort of on a bit of an angle like so. So you can see how it's going on
06:21 there. And I'm just going to sit it down on top of that bit of chocolate. And we'll put
06:28 that off to the side to let it set. Then I'll tilt it up so that you can see what's going
06:32 on there. Now while that's all happening, we're going
06:35 to get rolling our red tassels to match our red board in our school colors. So for your
06:40 tassels, you're just going to take that red fondant. And I actually rolled mine into a
06:45 sausage again. But I rolled it quite thick. So once again, I'm going to do that on my
06:51 black bench back here. Alright, so there's our nice fat sausage all
07:01 rolled. So taking that knife again, I kind of like the fact that it comes up to a little
07:06 bit of a thinner point on this end. So I'm going to cut it off. That's way too long for
07:10 what we want. And I'm just going to pop it on and just sort of measure it out. So in
07:15 the center of my board, I want that to fall to about here so it's almost touching the
07:20 board but not quite. So just cut it off when you're happy with the length. And then we're
07:26 going to just push out just the last sort of inch or 2 inches. Just push it out on your
07:35 board with your finger so that it's kind of flat. And also with the very very top here,
07:40 just push that down so it's a little bit flat. That's just going to give us something to
07:44 adhere it all to, adhere the chocolate to. Alright, now taking your knife, we're just
07:49 going to make some tassels at the very bottom here. So just cutting. See there, some of
07:56 them I'm splitting in 2 again at the bottom. So I've got one tassel in the... sort of one
08:00 tassel coming down and then each tassel I've split in half again at the end. That'll just
08:07 make them look nice and full. Now just taking your fingers, you just want to sort of round
08:15 each of those little tassels off. So I'm really just going to kind of just mold them a little
08:19 bit. Alright, so when you pick that up, you've got
08:30 there your little sort of tasseled end as you can see. So I've sort of got 5 main tassels
08:35 and then it splits into 10 down the bottom just to make them look a little bit more,
08:38 I guess a little bit thicker and a little bit more full. So just checking my height
08:42 there again. Alright, now because I've squashed out those tassels a little bit, we've got
08:47 a little bit of extra length. So just putting it back on my board, I just want to chop a
08:50 little bit more off the end. Round that off and flatten it down.
08:59 Now so that you can see what's going on with our giant cupcake at this stage, to give you
09:04 a nice sort of a front view, that's what you're looking at. So you can see there, it's really
09:10 looking like our graduation hat. Now this is still the front of my board. This is going
09:14 to be the center and I want my tassels to come just over the front. So a little bit
09:18 more of our melted chocolate glue. And I'm just going to dab that into the center of
09:24 the board. Make sure not to drip it anywhere because you don't want to mess up your beautiful
09:28 black board at this point. And rest your tassels on top. Drape them over the edge.
09:40 Now I also like to put just a tiny tiny bit of that melted chocolate just at this edge
09:46 here so that it doesn't move around. So once it's positioned and you're happy with how
09:50 it's positioned, just another little tiny tiny dollop of melted chocolate just wherever
09:55 it's going to sit on the board. Now you want to leave that until it completely sets and
09:58 then we'll come back and we'll just neaten off that top a little bit.
10:02 Okay, so I'm happy that my dark chocolate is pretty well dry enough to hold everything
10:07 together. So I'm just going to take that black fondant one more time and we're just going
10:12 to roll. I promised the last sausage for this tutorial. It doesn't even have to be an exact
10:16 sausage. So I'm just going to roll it into a quick ball to make sure it's nice and seamless
10:21 and nice and neat. And I'm just going to roll it in my palms. See there? Just a nice quick
10:30 easy sausage. And just sort of get... You just want to make sure that it's going to
10:34 go all the way around. So we want a nice flat edge on either edge. Go about there but you
10:41 might need to cut a tiny bit more off. No, that looks like it'll be perfect.
10:46 Alright, so I'm just going to pinch one edge down and the other edge down. And that's just
10:52 going to help it meet up with our little red tassels. And I'm just going to sit that on
11:01 top. I'm not too worried about it sticking or not sticking. It's on top of the board.
11:06 It's not going to be going anywhere. So if you're worried, you can use a little bit of
11:09 water or a little bit of melted chocolate. And that will just finish off the top of our
11:18 hat quite nicely. So here you can see, you've got a really nice
11:22 graduation hat giant cupcake. And I will put up some great still shots of that. It's not
11:28 the best camera angle. So to finish that one off, I'm going to add in our graduation scroll.
11:33 As I mentioned, if you do want this one, we're going to have "Congratulations on your graduation"
11:37 option and also just a "Happy Graduation" option. And you can download those by following
11:41 the link below. And I just want to make sure that that's pretty
11:44 well centered on my board. So make sure you're not looking at the top of your hat for centering.
11:49 You're looking at the actual overall giant cupcake. So I think mine is going to look
11:53 best about here. And I'm just going to stick that one down.
12:00 Now I actually printed mine out on a sticky label. So you can either use a sticky label
12:06 if you've got them. Otherwise, it's the board. It's not going to be eaten. You can use a
12:09 little bit of just a craft glue or double-sided tape or whatever you like, even a little bit
12:15 of... Probably not water. But yeah, any sort of a craft glue will stick that down.
12:20 So there you have your really cool and really easy graduation hat giant cupcake that's going
12:26 to feed about 10 people. And when you do want to serve that one, you just want to take a
12:30 knife. You want to slip it in between the board and the top of the giant cupcake and
12:34 just twist it. That board's going to pop off and you're going to be able to cut that just
12:38 the same as we show you how to cut it in our How to Cut and Serve a Giant Cupcake tutorial.
12:43 I hope that you've loved this tutorial as much as I've enjoyed making it for you. Do
12:47 make sure that you check out our Graduation Hat Cake Pops, the perfect partner for this
12:51 great cake. And as always, thank you very much for watching.
12:54 [Music]