I have seen all these cool cupcake "cakes" in the gallery and they are just so CUTE. I am having a hard time figuring out how to do it? How do you get the icing on the cupcakes without turning them all over while you work? Make sense??
Take this picture, from the gallery, for instance...it's AWESOME!
I've heard from some that they put a dot of icing on the bottom of the cupcake before putting it on the cake board. I also think I've read that they use the big icer tip to get down the base coat of icing. I'm wanting to try one, but haven't yet. Good luck, that's cute.
That's a really cute cake! I have no idea how to do it either but I'd love to make that one for my son's class....
figure out how many you need then place empty cupcake liners on the board in the amount that you need and see if you can get the triangle shape of the tree and the stump of the tree. If you need to add a few more then do.
Then bake the amount you figured out. after they are cool place a dot of icing on the bottom of each cupcake and place in their spot. Sometimes it is easier to leave the empty cupcake liners in their place and use others to bake in. Replace each empty one with a baked cupcake.
If you have the icer tip, fill it with the green color and ice then all of the cupcake like they are one big cake. Then smooth just like you would a regular cake, except I would always try to go towards the center of the shape as to not pull them apart. Then ice the brown part. Add any border you want. That's it.
If you dont have the icer tip then just use a large round tip and then smooth.
Here's a good tutorial for cupcake cakes that someone on CC posted for me when I had the same question...
I heard something about smushing the cupcakes as close together as you can so that there is very little space in between, then ice. Probaby works best with a fluffy but stiff icing, like the kind they use at supermarkets, you know, shorting based.
The best tip I've ever read on here in regard to cupcakes was from someone who made their own cupcake carriers by cutting clear Soho type plastic cups down to size and then hot gluing them on to their cake board. You could do that to form the shape and it will hold the cakes sturdy during decorating and delivery.
I'm sorry I can't remember who posted the tip, but to whomever you are, you're brilliant.
We make things like this at work. You spread a thin layer of frosting on the cake board and then arrange your cupcakes. I use the icing tip to spread the frosting. so far i have never had any problems frosting them . hope this helps.
We also only use the Rich's non dairy frosting to frost them, we never use buttercream.
Thanks so much
My friend has a professional bakery in Cleveland who does these daily. If you really want to be professional and not have the cupcakes slide around while decorating icing is not usually the best way to go. The cupcakes slides when you transport or try to decorate the tops with icing. If you want to go to the higher level, she puts doubled sided tape on the bottom of the cup cakes liner, puts them in place, then decorates. They are easily pulled away when it is time to eat but don't slide around when decorating.
Here's another tutorial:
I can't help you with a cupcake cake but if you look in my pix, I did a poinsettia tree cake a while back which I recently posted. That might give you some ideas.
All you have to do is "glue" the cupcakes down to your board with icing first, then it makes it much easier! I haven't made one in a while, but that's how Publix does it (I used to work there). Good Luck!