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CreativityTranscript
00:00 Hello and welcome to Cupcake Addiction's Rainbow Layer Cupcake Tutorial where I'll be showing
00:11 you how to make this really cool and really effective layered rainbow cupcake.
00:18 Tools and equipment that we will be using today, I have 4 pre-baked cupcakes. Now to
00:25 get the cupcakes this color, I've done a straight vanilla cake mix and I've separated it into
00:29 4 containers, roughly even amount in each container, and then added some food coloring.
00:34 I've done green, yellow, orange and red. Obviously you can do whatever colors you prefer. Add
00:40 your food coloring a little at a time but don't be shy with the food coloring because
00:44 you do want this to be nice and bright so that they really pop and give that great rainbow
00:47 effect. I have some of our perfectly pipeable buttercream
00:51 frosting. We do have a tutorial on making this frosting in that great consistency. So
00:56 if you are having trouble getting your frosting to that consistency, feel free to check out
00:59 that tutorial on our channel. I have some patty pans or cupcake cases. Now
01:04 I have 2 different sizes here to show you. I have the size that I've baked my cupcakes
01:08 in which is a slightly bigger and standard cupcake case or patty pan. And then I have
01:14 some of these. They're a bit more boutique, I suppose. They're a bit smaller and a bit
01:19 higher. But you can see, they fit nicely inside. So basically, because we're going to cut our
01:24 cupcakes down, you want your presentation cupcake wrapper to be a bit smaller and a
01:30 bit narrower than the cupcake wrapper that you actually bake the cupcakes in. So bear
01:34 that in mind. I have some cookie cutters. I have a few just
01:38 small ones. These are just little, I suppose, cupcake-sized ones. But you can use any shapes
01:44 that you like. And that's just to cut out our little shapes that are going to go on
01:48 top of our rainbow cupcakes. I have 2 circular cookie cutters, 2 different
01:53 sizes. Now the way that I've chosen these, I actually have a whole set of these. And
01:57 if you don't have one as a cake decorator, I highly recommend you get one. They are absolutely
02:02 priceless. But the way that I've chosen these is I've taken my desired patty pan. And you
02:07 can see that one there fits perfectly around the base of the patty pan. Bearing in mind
02:12 that I want to fill it as I go higher and the patty pan does splay out a little bit,
02:16 this one fits perfectly in the top of the patty pan. Keep that in mind when choosing
02:22 your circle cutters. I have a serrated edge knife. Not a smooth
02:26 edge. You want a serrated edge with some nice little teeth on it there. A pair of scissors.
02:31 I have a disposable piping bag which I've pre-filled with that buttercream frosting.
02:34 And I'm going to use that in conjunction with a loyal number 20 piping nozzle. And I've
02:40 got a snap lock bag. Let's get started. Firstly, I'm going to make 3 cupcakes today.
02:47 And I want to mention that for every 4 cupcakes, you will get 3 out of it because there's a
02:52 little bit of wastage in the way that we do this. So bear in mind if you do, say, a dozen,
02:57 you're only going to get 9 finished product cupcakes.
03:00 So the first thing we want to do is just unwrap our cupcakes. There we go. Alright, now taking
03:15 our serrated edge knife, I'm just going to cut the tops of the cupcakes off and just
03:22 put them to the side. Now you can decide what sort of a color combination
03:34 you'd like to do. I always love the red, orange, yellow, green combination. I think it's very
03:40 rainbow and the colors seem to complement each other. So I'm going to go green on the
03:44 bottom and red on top. Because I know I want to go green on the bottom, I'm going to take
03:47 that smaller cookie cutter that we said fitted perfectly in the base of that patty pan. I'm
03:53 going to turn the cupcake upside down because I want to cut it from the bottom going up.
03:59 And I'm just going to push it down around that cupcake and remove any of this waste.
04:05 Now I'm just going to pop that out and you've got yourself a perfect little, I suppose,
04:11 a little cylinder of cake. I'm going to cut that now with my serrated
04:15 edge knife into 3 even pieces. Now the reason we use a serrated edge is because it just
04:21 gives you a much neater cut than a straight edge knife will.
04:25 Now I'm going to take my 3 lovely little presentation patty pans and we're just going to pop the
04:36 little rainbow bit in the end there. I'm just going to take my piping bag and I'm just going
04:43 to pipe in a little bit of frosting, just a little layer. You don't want to go too thick
04:48 because there's going to be a couple of these layers of frosting and you don't want to overwhelm
04:52 your guests with frosting. There we go.
05:00 Now we're going to do the same with our yellow. Now I'm going to use that small cutter again
05:05 for the yellow. The reason I turn them upside down to cut them is because it seems to be
05:09 a little bit more forgiving and I've noticed when I cut them from the top down, they would
05:15 break and they wouldn't cut as neatly. So something to keep in mind.
05:22 Once again, we're just going to cut that into 3 even layers.
05:27 We pop the yellow layer on top. I've got a bit of red on that one. And just push it down
05:34 because you just want that buttercream layer underneath to come out a little bit. So just
05:38 push it until you can see the buttercream in the layer underneath, just touching the
05:42 outside edge of your patty pan. That's just going to help the cupcake stick to the inside
05:47 of that patty pan. There we go.
05:57 So I think you've probably got the general idea now. I'm moving on to my next size up
06:01 cutter because we're getting higher up the patty pan. So you can see here, there's not
06:05 anywhere near as much of the wastage. We're just getting a really little bit of offcut
06:09 around the edge but it just keeps those edges nice and neat. Once again, 3 layers.
06:17 I will also mention with these cupcakes, you don't want to make these too far in advance.
06:21 I would definitely make them the morning of the party or just before you get to the party
06:26 because we're cutting those edges off and we're taking them out of the patty pan they
06:30 were baked in. They will dry out a little bit quicker than a normal cupcake will. So
06:35 just keep that in mind and don't try to be too organized with these ones and bake them
06:39 the night before or anything.
06:42 Alright, so time for our final layer now, our lovely red. I'm just going to use my larger
06:53 cookie cutter once again just to cut off the excess. Obviously, you could stop here if
07:01 you feel that's high enough for you. You could always cut your layers just a little bit thinner.
07:05 But I always like my cupcakes just a little bit over the top. So see what I mean here?
07:11 As I push this one down, we're just letting that white buttercream just extend out the
07:15 edges a little bit. It really breaks up that color nicely and gives you that great contrast
07:21 between the bright colors and that lovely white buttercream frosting. Beautiful.
07:30 Now we do need to finish our cupcakes off because as you can see, they're quite flat
07:33 topped. So we're going to pipe one of our lovely smooth swirls. If you're not familiar
07:38 with how to pipe a good swirl, we do have a whole tutorial dedicated to this on our
07:41 channel My Cupcake Addiction. So feel free to check this out.
07:46 Now I'm going to start in the middle, work my way around to the edges. And I'm just going
07:50 to come up at a bit of a peak to give us that lovely, nice, high cupcake look.
08:01 Now finally for these, I don't want to waste all of my lovely tops. So what I'm going to
08:06 do, I'm going to cut the very, very top off, just a couple of them. We'll start with the
08:11 green. So you've got just a flat piece there. And this is where our cookie cutters come
08:25 in. I'm going to take my Love Heart cookie cutter
08:29 on the yellow. Obviously, you don't have to use these cookie cutters. You can use any
08:33 cookie cutters you like. As you push that out, you see it makes a beautiful, bright
08:37 yellow Love Heart. Pop that on top. We'll do an orange flower. Once again, I'm just
08:44 pushing that straight into a flat top. Now when you're taking these out, do be careful
08:50 just to be gentle as you ease them out of the cookie cutters because you don't want
08:53 any of those edges to break off. And you've only got one go at it because you've only
08:57 got one of those lovely flat tops. We'll do a star for our last one. Stars are always
09:04 the hardest because the points always want to break. So if you're worried, maybe don't
09:10 try a star first up. You can use your knife just to get into the corners and just push
09:14 those out first, making sure that we keep all 5 points of our star.
09:23 So there you have 3 absolutely beautiful rainbow layer cupcakes. When you do take those to
09:29 the party and they are cut, that's what they're all going to look like inside. I think you'll
09:33 agree. Everyone will be delighted.
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