- 1 year ago
I am so excited to be back with a new cake decorating tutorial. This week I'm making 2 different styles of Bento, or lunchbox cakes. The first fits into a cupcake box, with 2 buttercream rainbow swirl cupcakes and the second fits into a small food box. These are so perfect for any occasion, or just to let someone know you're thinking of them.
I really hope you enjoy the tutorial. Thank you so much for watching and don't forget to like the video and follow for more cake decorating tutorials!
I really hope you enjoy the tutorial. Thank you so much for watching and don't forget to like the video and follow for more cake decorating tutorials!
Category
😹
FunTranscript
00:00The first bento cake that I'm going to start with is one that fits into a cupcake box.
00:10The first thing we need to do is actually adapt the cupcake box to fit the cake. What
00:15we want to do is cut out the space between four of those cupcakes, just to give us a
00:20larger hole. Now, this cupcake box holds six cupcakes, but you can use any size cupcake
00:26box. All you want to bear in mind is the bento cake is going to take up the space of
00:32four of those cupcake holes. So in this one, I'm going to be able to add two individual
00:37cupcakes. Now, that's given us a gap of five and a half inches by five and a half inches.
00:42So I've actually baked a five inch sponge cake, and we're going to use this to make
00:47our bento cake. And this one measures around two inches in height.
00:52The first thing that I'm going to do is just level off that cake. I'm then going to divide
00:56my cake into two layers. So this is going to give me two layers that are around an inch
01:02in height each. Now, I have had this cake in the fridge just to firm up slightly, to
01:07make it easier to cut into layers. But when this returns back to room temperature, it
01:12will go back to being nice and soft and fluffy. Now, our cake layers are ready. I'm going
01:17to fill and cover these in some buttercream. Onto my turntable, I've just brought down
01:22an acrylic board. So this board is just buying prop options. So I've actually created some
01:28light pink American buttercream, and I will put the recipe in the description below. I'm
01:33then going to go around the whole of my cake, just adding on a crumb coat. Now, what all
01:38a crumb coat is, is just a really thin layer of buttercream around the outside of your
01:42cake. Just help it to lock in any loose crumbs before we put on our final layer.
01:48Once that crumb coat has been added, I'm going to pop that in the fridge to firm up
01:52before I add on my final layer. Okay, so my cake has been in the fridge for around 20
01:57minutes, and it's just firm to the touch. So I'm going to go in and add my final layer
02:02of buttercream around the outside. And again, just run my smooth around. We want to make
02:08sure that all the gaps are filled. Once the cake has been fully covered in my buttercream,
02:15I'm going to pop this again in the fridge, and I want it to go completely firm before
02:20we start decorating it. Whilst my cake is chilling in the fridge, I want to create a
02:24message to go on the top. And for this cake, I'm actually going to be using the Outlaw
02:29stamps by Sweet Stamp. These allow you to push messages into fondant and just create
02:35little disks to go on the top. So I've got a few examples here. Now, there are a few
02:40ways in which you can use these with fondant. So I'm going to show you two of them now.
02:44So I'm just going to take some fondant, and I've just coloured this in a similar colour
02:48to the colour of our buttercream. I'm going to take one of those stamps and just dust
02:53in a little bit of cornflour to stop that fondant from sticking. You want to then roll
02:58out your fondant until it's around four millimetres in thickness, so thicker than you want your
03:02disk. Place that fondant onto the back of my Outlaw stamp, and just roll over it with
03:09your rolling pin. When you pull that off, you then get this raised lettering. You can
03:15then use a round cookie cutter to cut that out. The one I'm using here is three inches
03:21in diameter, just so it fits on the top of our cake with a few inches either side. Now,
03:27you can either leave this as it is, or I've just mixed some hot pink edible luster dust
03:32with some dipping solution to create an edible paint, running it across those raised letters.
03:39Just to help make it stand out. SweetStamp do so many of these Outlaw stamps for so many
03:45different celebrations. Now, I do actually have a 10% off discount code for SweetStamp.
03:50All you have to do is enter Cakes by Nance at the checkout on their website. Now, another
03:56thing you can do is create a two-tone effect with the Outlaw stamps. So I'm going to flip
04:01that over and just add in a small amount of cornflour to stop my fondant sticking. I'm
04:07then going to start with some white fondant. I've just got this little SweetStamp scraper,
04:12or you can use just a cake smoother. Push that into those letters. You want to do this
04:18slowly, just working on a small piece at a time, so you're not pulling that fondant out as you go.
04:26Now, if you are struggling with this technique and finding that as you pull your scraper across,
04:30that fondant is coming out of the Outlaw stamp, you want to tilt that scraper down so it's almost
04:35flat against the Outlaw stamp and just pull it across, doing small sections at a time.
04:40I'm then going to take some of that pink fondant and roll that out. I'm going to take my rolling
04:45pin and just push over the top as hard as I can. We're just trying to make that fondant
04:52inside the Outlaw stamp release and stick to the pink fondant. I'm going to carefully pull that
04:58away. So as you can see, you don't need to paint it, but we have these raised letters
05:04in a different colour to the backing fondant. So that's just given us two different effects
05:09for using the Outlaw stamps to add little messages onto the cake. Okay, so my cake has actually been
05:15in the fridge for around an hour and a half, as I wanted that buttercream to be completely firm.
05:20So you can see we're able to touch that cake without leaving any marks. I'm then going to
05:25go in with my offset spatula and I just want to release that cake from my board.
05:31Now, we could decorate our cake on our board before transferring it into our cake box.
05:36I'm actually going to transfer it into the cake box first, so that I don't mess up any of the
05:41decoration while I'm trying to transfer it over. You may have also seen with bento cakes,
05:46they tend to have paper coming out of the sides, and this is either parchment paper or wax paper.
05:53You can even find online wax paper that has been printed on. Now, this piece of parchment paper,
06:00I've cut 10 and a half by 10 and a half inches. I'm then going to take some of my buttercream,
06:06just popping a bit on the top. I've then got the two cake toppers that I created. Now,
06:12I'm actually going to use the Made with Love one. Once I finish off my cake, I'm going to add some
06:17buttercream swirls around the edge of that disc. So here, I'm just mixing up some colours,
06:23starting with a light pink. I've then mixed up a slightly darker pink, so I'm just stirring
06:30through that gel colour. For both of these, I'm just using the Sweet Stamp gel colour in pink.
06:38If you add a smaller amount, you get a nice pastel shade, but the more colour you add,
06:43you get this really deep pink colour. Now, for the third bowl, I want to create a peach,
06:48so I'm actually going to add in some of that pink, but also add in a small amount of yellow.
06:54I'm just going to make this really pretty peachy colour. Now, I want to keep these all shades that
07:00will go nicely with the pink cake. I've got the two pinks, the peach, and I'm then going to mix
07:07in some violet with the pink, just to give me a purpley pink shade. For the decoration on the top,
07:15I'm actually going to be using four different piping tips. The first piping tip I'm going to
07:20use is the 1M. This is an open star piping tip and probably one of the most common piping tips
07:26to use. So I'm going to pop that piping nozzle into a piping bag and just pop in some of that
07:31light pink buttercream. I just want to start by creating a swirl that just comes to the edge of
07:36my cake and covers the edge of my disc. So for this, I'm going to do a mini rosette. So I'm going
07:43to start in the centre and just create this sweet little design. Next, I'm going to be using the 6B.
07:50Now, this one is going to give you a lot more texture than the others. So we have these teeth
07:55cut out, just leaving an opening at the end. I'm actually going to do a two-tone effect.
08:01Because I'm only doing two colours, I'm going to put them straight into my piping bag.
08:06So I'm going to take some of that purpley pink colour and just pop that onto one side. On the
08:13other side, I'm going to add in some of that darker pink. I'm then going to use this to pipe another
08:20rosette swirl next to the first one. Next, I'm going to be using the 2D. So this is a closed
08:26star piping tip. And instead of starting from the centre and working out, I'm going to do
08:31a normal buttercream swirl. Now that I've created my first three swirls, I'm then going to continue
08:38around the outside of my cake, just following the same pattern. Once I've completed all the way
08:43around my cake, I'm going to finish it off with my last piping tip. And lastly, I have the 4B.
08:50So again, this one has lots of teeth cut out with an opening. It's just a smaller version of the 6B.
08:58So I'm going in and piping small little domes, just to fill up the gaps around the edge of the
09:04cake. To finish off this cake, I'm going to use some of the Flamingo Fling sprinkles by
09:09Halo Sprinkles. And you can also get these on the Sweet Stamp website. So this is just a mixture of
09:15light and dark pink balls. We've got pink, white and orange strands, some gold sprinkles in there,
09:22and also these cute little flamingo shapes. So there we've got our bento cake. Now the last
09:32thing to do is actually to finish it off my box and add two cupcakes. Now you may have seen me
09:39create rainbow swirls on the channel before. And to do this, I'm going to use a piece of cling film.
09:45So I'm just using the buttercream that we've got inside those piping bags, just piping it out
09:50into strips. I can then pull that cling film over. You then want to twist the ends. Now,
09:58one of my favorite swirls to do, and one that has become so popular on places like Instagram
10:04and Facebook, is a large chunky swirl. So for this, I'm going to be using the 1E. So this is
10:10a closed star tip. So I'm going to chop the end off of that cling film and just pop that
10:17into my piping bag. So to pipe my rosette, what I want to do is just hold it above my cupcake.
10:24I then want to apply pressure so that some of that buttercream comes out. I'm then going to
10:28bring it round just to create a large rosette. Once I've brought it up onto the top of itself,
10:33I'm going to stop applying pressure and pull away. I'm then going to finish it off with some
10:38of those matching sprinkles. I can then add my cupcakes into my cake box.
10:45So there we have our first bento cake. So we've got this really pretty five-inch cake in our box,
10:52and these are two matching cupcakes. Now, the second one I'm going to work on is going to go
10:59in this little food box, and this one actually needs to be a little bit smaller. I've got
11:05circle cutter. So this one measures four inches across. So I'm going to cut this out. Now,
11:10four-inch cakes are quite small, so I don't actually tend to bake a lot of four-inch cakes,
11:14so I don't actually have a four-inch cake tin. So I have baked it in my five-inch cake tin,
11:20which gives me this excess around the edge. Now, I'm going to put this to one side and
11:25use this in some cake pops, but if you do have a smaller size cake tin, you could use that.
11:30Alternatively, you could actually bake a square cake and use the cutter to cut out smaller
11:36circles. Now, small cakes do become a little bit more fiddly when covering with buttercream,
11:44just due to their size. So I'm just holding onto that as I pop some buttercream in the center.
11:50And again, just as I did before, I'm going in with some American buttercream and adding a
11:55crumb coat. Now, I do have a more detailed video showing how I cover my cakes in buttercream,
12:01and I will leave a link to this in the description below. And again, just as I did before,
12:07I'm going to pop my crumb-coated cake in the fridge to firm up so I can add another layer.
12:13Okay, so my little mini cake has come out of the fridge. So I'm going to add my final layer
12:19of buttercream, just as I did with my previous cake. Again, I'm going to pop this back in the
12:25fridge until that buttercream has completely firmed up. On the first cake, we added a message
12:31onto the top using the Sweet Stamp Outpost stamps. Now, for this one, I'm going to do it a little bit
12:36different and actually use their letter sets. So you can create any message you like. So here,
12:41I've got some of the small letter sets. So this is the trendy set, and I've also got the timeless.
12:48Now, if you've watched the channel for a while, you've probably seen me use the letter sets on
12:52various cakes. I just love how easy they make it to add messages. So for this one,
12:58I'm just going to add love you. So I'm just laying out those letters, and then I'm using
13:04the small pickup pad to create a little stamp. I'm then going to push that into the fondant,
13:09and we get that little love you message. Now, I'm actually going to use a smaller
13:14cookie cutter. So this one is just over two inches in diameter, and this is going to allow
13:19still to have a little border so we can add some piped buttercream around the edge of our cake.
13:25Now, I really want this to stand out, so I'm going to use the finest
13:29little Sweet Stamp paintbrush, and I'm going to go in with some black edible paint
13:34and just paint into those little letters. So once that's all been painted,
13:39there you have your little disk. Okay, so just like the previous cake,
13:43I've left this one in the fridge for around an hour and a half, just so it's completely firm.
13:48I'm then going to use my offset spatula and just take that off of my board.
13:54Now, again, I've got a piece of parchment paper. This one is actually eight inches by eight inches,
14:00and this is going to give me enough of that parchment paper to come up at the edge
14:04and also allow me to shut the box. Now, this cake is smaller, so it's going to have a more
14:10simple design on the top. And because of this, I'm actually going to do it before I pop it into
14:14the box so that I'm able to rotate the cake rather than the box getting in the way.
14:20So first of all, I need to stick down my little disk. To create my border, I'm going to be using
14:26the 1M piping tip, and this is one of my favorite border designs. So for the border, because I love
14:32doing the two-tone effect on the previous cake, I'm going to use two different colors of pink.
14:37So I've got a darker pink to match the cake and also a lighter pink. Now, just like with
14:43the previous cake, because I'm only using two different colors of buttercream, I am just going
14:48to pop those into my piping bag. So just popping that lighter pink on one side and the darker pink
14:54on the other. Okay, so what I want to do is create a chain of buttercream swirls. So I'm
14:59going to slightly tilt my piping bag down, apply pressure, and just loop that round.
15:06Now, if at any time you need to stop applying pressure, just pull away,
15:11and then for the next one, just join it back up.
16:06So
Comments