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  • Hello and welcome to Cupcake Addiction's Volcano Cake Tutorial where I'll be showing you how

  • to make this great, smoking volcano cake using your giant cupcake mold.

  • If you follow my channel, My Cupcake Addiction, you'll know that I love to show you how to

  • make not only giant cupcakes but heaps of different things using your giant cupcake

  • mold. I'm a big fan of many users for the one [pen].

  • So tools and equipment that we will be using today:

  • Mine's going to be for dinosaur party so I've actually made mine as part of a great, big,

  • dinosaur, volcano cupcake tower. So I've got some little plastic dinosaurs.

  • Now I've picked this up in a pack. They came with all of these trees and it's a really

  • common place at the children. In Australia, I bough mine in K-Mart for 15 dollars and

  • for 15 dollars I got, I think, 200 pieces, and more than I could ever use. So the birthday

  • boy is going to get a lot of extras when we're finished with this cake.

  • I've got myself a square cake board. I'll leave details of the size of this cake board.

  • And look, it's really going to depend on how many dinosaur and how much of a setting you

  • want to put around it. I've iced mine with a bit of green icing so some green fondant.

  • And I do have a whole tutorial on my channel that shows you how to ice and fondant a board.

  • So I will leave a link to that in the description box below. And I've just got mine on a little

  • cake decorating turntable today for ease. I've got my giant cupcake which has been baked.

  • We do have a whole series on how to get your giant cupcake or baked and out of its little

  • cupcake liner. I've used a mud cake today because I want a really heavy-duty cake for

  • this volcano. We're going to be coring out the center of it. if you use something like

  • a mud, it's quite a dense cake and it's going to hold its shape a lot better than if you

  • use, say, a sponge. I've got those on a cooling rack.

  • And I've got a couple of trays. Now this is just going to be the catcher of our mess today.

  • I've got a circular cookie-cutter. I've got some of our dark chocolate ganache.

  • And I've also got some white chocolate ganache. I will leave all of the ingredients for these

  • recipes in the description box below. We have a whole tutorial for the dark chocolate ganache.

  • For the white chocolate ganache, I've made the recipe as per the instructions below.

  • Then I've halfed it and I've colored half red and half orange. You can use any food

  • coloring you like. It can be liquid, paste, gel, powder. It really doesn't matter for

  • ganache. I've got a small serrated edge knife.

  • I've got a big serrated edge knife or a bread knife.

  • I've got just a smooth edge or a butter knife. I've got some scissors.

  • I've got a couple of zip lock bags. And for our smoke effect, I've got just a

  • little plastic shot glass. You can also use a little candle (Inaudible 02:32), or anything

  • glass, plastic, it doesn't matter. And I've got just a little new medicine dropper.

  • These are any about a dollar for us down at the local pharmacy.

  • You're also going to need a little bit of dried ice. Now, initially I thought, dried

  • ice: what a pain, where am I going to find it from? I got dry ice pellets for 8 dollars

  • a kilo, which is so much more than I am ever going to use. It lasts for a few days so long

  • as you keep it airtight. It doesn't need to be stored in the freezer, so long as it's

  • in an airtight container and it gives us that brilliant smoky effect.

  • So let's get started. Now the first thing that we want to do is

  • we want to carve up our giant cupcake. So you can see there's going to be quite a bit

  • of mess. We'll pull our rack out here and pop that off to the side. I want to try and

  • catch some of my mess so there's not as much cleaning for me to do as we get through this

  • tutorial. So you want to make sure that you've got a

  • nice, flat bottom on the base of your cupcake, you can see there as it's risen, [for] it's

  • drying on its face or cooling on its head, I guess. So it's flattened down quite a bit.

  • But you really want to cut it along, sort of along this line with the ripples because

  • you want that to be the base. So you might go just a touch underneath that. We'll have

  • a little bit of a ganache circle. So as I cut that, I'm actually going to turn

  • the cupcake around. That will give me a really nice, even cut. Fingers crossed. And look,

  • for your volcano, it doesn't matter if it's not a 100% even or a 100% level because it's

  • a volcano, it's a mountain so it's not technically supposed to be perfect. It going to be just

  • a little bit there that I need to trim off and there's my nice, flat base, ready to go.

  • Turn that over. You're looking at the bottom half of your volcano. We'll pop that just

  • down there. This is going to go with some of my leftover ganaches for dinosaur cakepops

  • to go with my extravagant dinosaur desert table for my son's birthday.

  • So you want your top here. Now you're going to take the top and I'm going to cut along.

  • So I'm holding it here but you'll notice I'm not actually at risk of cutting myself. I'm

  • just going to hold it because I'm holding underneath where the knife is going. And once

  • again, I'm turning. You'll see how beautifully the mud cake cuts in comparison to, say, a

  • sponge cake. Alright, so now you want to just position

  • that on top. And what you can see there is a little bit of overhang. So it's kind of

  • looking a little bit like a mushroom now. We want to trim that over hang off. But be

  • warned, this little bit overhang can be a little bit crumbly because it's quite firm

  • because of the different cooking spray and the cooking oil that we've used. So I like

  • to get my smallest serrated edge knife. The other thing we want to do is want to cut

  • off these little ridges that are common with giant cupcake cases. So to begin with, I'm

  • just going to run my knife around being really careful not to cut yourself there. So I'm

  • going to run my knife around and just smooth them out. It's just going to look a little

  • bit unusual if you've got a big volcano that's got kind of these perfect circular ridges

  • on the top. So you don't have to be perfect about getting them out. So once you've gone

  • around your first layer, just position it on top. So you've got there sort of nicely

  • sized. The only thing that I do want to do is just grade down that edge a little bit

  • because it's just looking a little bit like it kind of drops down a bit too neatly there.

  • So leaving that on top of that giant cupcake. I'll pop it back in my tray just so I can

  • once again store the mess. I'm just going to go around this like this, just by eye.

  • And just shave it down. Alright, now for our volcano, we want to take

  • the top off. So I'm just going to cut straight across the top. Have a look at your circle

  • cutter. And once again, this might change depending on how big you want your volcano,

  • I guess, hole to be. But I don't want to take too much off the top there because I do want

  • to try and retain a nice top to my volcano. So that's about the same size as my circle

  • cutter. You want to go a little bit bigger because you need that flat ridge to come out

  • about a centimeter all the way around your circle cutter. So I'm going to just go down

  • another centimeter and cut it again. You can see how many cakepops we're going to get out

  • of all these cut off. That is perfect. So this is going to be where out lava sits and

  • it's all going to come over the top of our volcano. We'll just do a little bit of tidy

  • up and we'll come back and we're ready to get decorating.

  • Alright, so we've cleaned up a lot of that mess. Now take your nice, neat top and make

  • sure that you sit it down. I'm just going to sit it behind me exactly in the same direction

  • because we've trimmed it pretty well perfectly the size. You don't want to be turning it

  • around here. Take your circle cookie cutter and right in

  • the middle there, push down. Leave it sticking out just about a millimeter so just a fraction,

  • fraction of an inch and give it a twist. Now this is the great thing again about mud cake,

  • as you twist it, you can actually see that cake is now twisting in that little core and

  • pull it out. You don't want to go all the way to the bottom of the cake. This is going

  • to be where our hidden lava is. So when I actually cut the cake, lava is going to flow

  • out of the center of the cake which is going to be visually spectacular. But you don't

  • want to cut all the way down to the bottom or your lava is going to seep out underneath

  • your giant cupcake. So you really need that cake there to catch it.

  • So now for the top cake, once again in the middle. You just want to push that cookie

  • cutter through and I'm going to push that all the way down because that's quite a thin

  • piece. Lift it up and push all the way through. So you can see there, I'm actually pushing

  • it all the way through. And then we'll push that cookie cutter out.

  • So take your knife, we're going to take a little bit of that chocolate ganache and just

  • moisten the top here with a little bit of ganache. That's just going to be a delicious

  • glue. And then we'll stick our volcano top back on. Perfect. Now we can see a volcano

  • starting. Now what you want to do here and it does get a little bit messy, hence the

  • tray and the cooling rack underneath, is we're just going to scoop this ganache on and just

  • cover the outside of this volcano. You could leave it raw like that. It still does look

  • very volcano-like. But you don't want to expose the cake to the air. It's going to dry out

  • really quickly. So this ganache is going to seal that cake and make sure that it's going

  • to last couple of days. So you don't have to be frantically making it on the morning

  • of your child's party. So you can see there I'm just going to use

  • my knife and I'm just going to start at the top and just, almost just let it fall down

  • or drizzle down. Don't worry too much about the rim of the volcano because that's going

  • to have our lava ganache in it anyway. And I'm just going to smooth it over until that

  • covers the whole thing. Alright, so you've got your volcano there and that ganache is

  • still really wet and quite sticky. So if you'd leave that for an hour or so that ganache

  • is going to start to firm up. And when you do actually serve this cake, it's not going

  • to be that wet and sticky. It's going to be quite firm. It will actually almost solidify

  • a little bit around the outside of that cake. So it's time now to apply our cake to our

  • board. So we want to take our cake board. You want to take just a little bit of chocolate

  • ganache and this is going to glue the cake to the board. Pop it in the center. And then,

  • using that knife, we're going to lift the cake off the try using the knife. You can

  • also use a pellet knife or [you might even] use a bread knife for this just because it's

  • a little bit longer. So I'm just going to slide it underneath the cake. Once again,

  • my cake, a lot more stable than if it was a sponge. And don't worry if you're moving

  • a little bit of that ganache around. I'm actually going to stabilize it by just putting my fingers

  • in the larva hole, transferring it. I'm going to take my other knife and I'm just going

  • to push that up against the cake as I pull this knife out. Beautiful. A seamless transfer.

  • So we're ready... We're getting to the point at the end of our volcano tutorial now. You

  • can see it's really starting to take shape. So what you want to do here is take your zip

  • lock bags and we're going to put some of our red and some of our orange ganache in each

  • one. So one's going to have red and one's going to have orange. Make sure that you let

  • any air out of that bag before you seal it up.

  • Alright, so from here, you can probably guess what we're going to do. We want to just cut

  • the corner off your zip lock bag. So just make sure that you're not doing it over the

  • cake. Just cut off a corner. It doesn't have to be particularly fine. So I'm going to cut

  • off quite a chunky corner there. Make sure you know where your little piece of plastic

  • has gone and pick it up as soon as you can. You don't want to risk that plastic going

  • into one of the cakes that you're making or any part of the cake you're making, especially

  • not when it's a kid's cake, actually when it's anyone's cake.

  • Same again with the orange. Alright, now for the lava, I like to hold

  • them both together and spin as I'm going. And then turn them around. Beautiful. Once

  • you get to about that full, SO about 2/3 of the way full, take your toothpick. And remember

  • we want this to be visually spectacular when we cut it. Take your toothpick and just give

  • it a little, kind of a little stir. But don't stir it too much than you combine the 2 colors.

  • You really just want to marble them. Now, what I would suggest here is keeping

  • some of that ganache and applying these last little bits just before the party. So if you're

  • going to make the cake the day before, make it to this stage the day before and then you

  • can add all of your little figurines and all the other bits and pieces, and then leave

  • just before you're going to bring the cake out for the party. Before your guests are

  • going to arrive, come in and finish filling and do your final effects so that it looks

  • like really, nice, fresh lava. And that way, particularly if you're going to do the dry

  • ice technique, that way your ganache is going to be really really nice and easy for you

  • to put your shot glass into. So I'm going to serve this cake on a day and

  • I'm not going to put my dried ice in my shot glass in until we're ready to serve and sing

  • "Happy Birthday". The cake is going to look absolutely gorgeous. And then when I want

  • to... I guess it's going to look a little bit different once we put that shot glass

  • in. It's going to be obviously a shot glass sitting in the top of it. So we'll take the

  • cake away, put it in the dry ice, bring it back, smoking candles in it, singing "Happy

  • Birthday", and everyone will be amazed. To finish this cake off, I will finish it

  • off for you today. So what we're going to do is... taking your... Actually, I might

  • use the orange ganache first. I always prefer to have more of the red than the orange. I

  • think that lava is typically more red than orange.

  • So I'm just going to take it and out over the side. Nice big globs of lava going out

  • over the side, all the way around. Now taking your red... And this is... It really

  • does start to get messy. Like I said, I like to have a little bit more of the red. So taking

  • your red, over, sort of in those gaps. And don't be afraid to kind of go over and then

  • over a bit again so you get that really nice dribbly effect. I will also mention with this,

  • you don't want your ganache to come all the way up to the top of that crater. You want

  • it to be just below when it's all finished. And if you can, you really, you want it to

  • be sort of pulling it at the bottom of the volcano there. It just adds a really nice

  • effect to it. So if you're finding that your ganache anywhere

  • is not going all the way down, you need a few more kind of bits of it around the bottom.

  • Just do a nice, big, thick, blob on top and it will just naturally kind of ooze down that

  • way. Now take your toothpick again and give it

  • a little stir. And then you just want to just push some out over the top. So it kind of

  • almost have to spoonful of... It would have been a little bit better here. Just push it

  • out over the top and just give it a really nice, big, marbled glob over the front there.

  • Stir it around. Make sure that you've got that marbled effect happening. So I think

  • I need just a touch more orange in there. Put a little blob of orange on top. And give

  • it a little swirl. Alright, so to stick down our dinosaurs, I'm

  • going to use that ganache as just a glue. You can also use melted chocolate depending

  • on how far you want to transport that. But this ganache is going to set quite nicely

  • anyway. So I'm going to take my trees first. And I'm

  • just going to put a little bit of any colored ganache on them. It doesn't really matter.

  • And I'm just going to place them around my volcano. So at this stage, if you have perhaps

  • spilled any little bits of crumb or you got any mess on your board, this is a great great

  • way to cover it up. Add in a few trees and add in a few dinosaurs in anywhere that's

  • not perfect, suddenly becomes perfect. With your dinosaurs, just put a tiny little

  • bit of ganache on each of their feet. You really don't need much and they're going to

  • come off the board really easily if you use ganache. You'll just be able to pick them

  • up for you. If you use chocolate, they will kind of require a little bit of prompting

  • to get them off of the board. Stegosaurus. Alright, so

  • I'm happy that's all looking pretty dinosaur-y. Now, it's time for our finale. I've got here

  • my dried ice. So I'm going to take that dried ice and I'm going to submerge it into that

  • nice melted lava, just push it down. So you want to push it down. And then you can see

  • why here I decided not to do this, like at the very very beginning when the cake first

  • goes out because you can actually tell if there's a bit of shot glass in the middle

  • with dried ice in it. So it's not ideal for the whole day but certainly for the main event.