Hello and welcome to Cupcake Addiction’s Ombre
Layered Push Pop Tutorial where I’ll be showing you how to make this gorgeous layered Ombre
push pop or cake shooter. Tools and equipment that we will be using
today: I always like to rest mine in a polystyrene
block. I’ve got my push pop containers. Now this
can be bought… I usually get mine from eBay. You shouldn’t pay more than about 60 cents
to a dollar for one of these. 60 cents or 50 cents is about what I pay for them. And
these can be used either with stick or you could pull the stick out, use it without the
stick and just sit them straight on the table if you don’t have a push pop stand or container.
I’ve got 4 ombred cupcakes. So I’ve used just a standard vanilla mix. You can either use
your favorite mix or you can use a store-bought packet. And I’ve colored mine in 4 different
shades of pink. Now to do this, I evenly divided my vanilla
cake mix or my white cake mix into 4 different bowls. And I added first of all the lightest
color, just a couple of drops of pink food coloring and then I doubled the amount for
each color thereafter. So I added, I think, about 3 drops to the first color, 6 to the
second, about 12 or so to the third and so on until I end up with my really dark color.
So the thing with ombre you want to remember is there’s a really slight color difference
between the layers, not a drastic color difference. So just make sure that your first one is very
light, your last one is very dark, and the other two are slightly spaced in the middle.
I’ve got some white sprinkles. Now these are really optional. I have to choose them for
a bit of texture on the top of that push pop. Once that I’ve gone with just white nonpareils.
I’ve got some of our perfectly pipeable buttercream frosting in vanilla or just plain white.
I’ve got some of mine in a zip lock bag which I’ve prefilled and I’ve just cut a decent-sized
little tip out of the end. And I’ve got a little bit more of it in a
disposable piping bag with a star tip, so any sized star tip but it’s just going to
give us our lovely little swirl on top. I’ve got a serrated edge knife.
I’ve got a little circular cookie cutter. Now for the circle cookie cutter, I’ve used
the size that is almost exactly the same size or just a touch bigger than that push pop.
I always like to cut mine in a circle shape first and then pop them into the push pop
which just gives me a neater finish. And I’ve got one of our premade fondant butterflies.
Once again, purely optional, that’s just to add a little bit more detail. We’ve got a
whole tutorial on these butterflies on our channel My Cupcake Addiction. So we’ll make
sure to leave a link to that in the description box below.
Now the first thing that we’re going to do here is we’re going to trim off the tops and
bottoms of our cupcakes and take them out of the wrappers. So you just want to unwrap
all four and then you want to take your serrated edge knife and you’re just going to trim the
top and trim the bottom just as little as you possibly can get away with just to trim
off any brown that sits on there. So you can see there, once we’ve cut away
our tops and bottoms, the color of the cupcake is really quite apparent. Pop your off cuts
into separate bowls if you’d like to use those for some ombre layered cakepops at some point.
And what we want to do here is you just now want to cut each cupcake in half. So for each
4 cupcakes, you’re going to get 2 cakepops. If you want to do a dozen of these push pops,
you’re going to need 24 cupcakes. There is a bit of wastage so you will have plenty leftover
to make some beautiful ombre or just plain pink cakepops.
Now from here, you want to take your cookie cutter. So we’ll get rid of the top because
I’m actually going to make one push pop today. Take your cookie cutter and just make a lovely
circle out of each of those cupcake bases or cupcake bottoms. And you can see there,
by using the circle cutter, what I’m getting is a really nice, neat, even finish around
the sides. That’s just a fraction bigger, so pretty well the same size as the room of
our push pop container. But it’s going to give it a really nice flash fit against the
sides but it’s still giving us a really nice neat finish.
So I’m going to have a little bit of a tidy up and then we can come back and get decorating.
Alright, so we want to take the bottom piece or the darkest color. I like to turn it upside
down just in case you’ve been a little bit messy with the trimming there and just take
that push pop container, push it right down. What you get there is just a tiny, tiny, little
bit of offcut and a really nice neat finish on that push pop container. So just gently
with your fingers, just push it down and you’ll see there that I’m actually turning the push
pop container and that’s just to make sure that I don’t break the cake and that it all
goes down nice and evenly. It doesn’t turn on to its side or anything. So you want to
make sure it’s all the way down in that nice little cup at the bottom there or the base.
And then it’s time for a little bit of frosting. So taking that zip lock bag with some of that
frosting… What you want to do here is you want to push it right down unto that frosting,
unto that cake layer so that it sticks. So you can see there, I’m pushing my bag in and
I’m actually going to apply quite a lot of pressure. And just on goes a blob. Once that
blob has gone on, I’m just going to use my zip lock bag.
And you can see there, I’ve just really pushed it down unto that frosting. That’s because
we’re going to turn these next piece upside down. Turn your push pop container upside
down and if that frosting is not stuck, the whole blob of it is just going to fall off.
It’s not going to be too much of an issue but you’re just going to have to reapply it.
Turn it upside down and the same thing — so just pushing it down unto that next color
and push down your next color. If you love this tutorial, make sure that
you head on over to our channel My Cupcake Addiction. Hit the Subscribe button. We upload
3 times a week and we would absolutely love to have you stop by.
As I push that down, you can see there, I’m pushing around the sides and that beautiful
little white layer divider of frosting is just becoming ever so slightly apparent. So
you don’t want too much frosting because you really want the cake to be the hero of these
push pops. So we’re going to repeat that process. A little
bit more frosting, pushing down nice and firmly unto that layered cupcake and then just, just…
I’m not even squeezing now. I’m just using the tip of the bag just to really connect
to that frosting to that second layer of cake. Turn your next piece upside down, upside down
with the push pop, and down she goes. Pushing down, out comes our lovely little layer of
frosting, and it’s time for our last layer. Now depending on what you want to do with
your push pops here. If you want their lids on, leave that last layer as it is. It’s going
to come ever so slightly out the top of your push pop container. And when you pop that
lid on, it’s going to fill it absolutely perfectly. So what you’ll have there is… Stick it sort
of on top. What you’ll have there is you’ll have… See there the push pop coming into
the lid. If you want to do like I’ve done, leave the
lid off, put a lovely little swirl on top, a little bit of detail like a butterfly. You
just want to cut a little bit off this top section so that it’s not quite so tall because
you don’t really want it coming over the top of your push pop. So what we’ll do is we’ll
frost first and we’ll stick it in and then we’ll just trim the push pop off.
So a little bit more frosting and on to our — I should turn it over — on to our last
color, pushing it down like so. And then I just want to take the knife and I’m just going
to just trim perfectly flash along the top there. So you can see you’ve got now a really
nice and neat finish to your push pop. Now if you’re going to go with my style, you
want to take your piping bag and we’re just going to do one of our sundae-style swirls
but in a smaller version because it’s just on a push pop. We’ve got a whole tutorial
dedicated to how to perfect that cupcake-y style of swirl on our channel so I’ll leave
a link to that in the description box below. I opted to add a few sprinkles. It just gave
it a little bit of texture, so like I said, just some white, you could use some pink,
some of our do-it-yourself edible sanding sugar perhaps, anything you like.
Now before you add your butterfly, turn your push pop around because it’s always going
to have a best side. You can see there, this side here, it still looks nice but we’re missing
a little bit of frosting in just a couple of those sections. So turn it around so you’ve
got your best side forward. For me, I think that’s right there. Take your little fondant
butterfly. These one of butterflies, I’ve made a couple of days in advance so they’re
really firm, really hard and really dry, and they’re not going to sag. They’re going to
stay beautiful and upright on top of our push pop, and just sit it on top.
So there you’ve got your completed ombre layer push pop or cake shooter, perfect for any
occasion. I hope that you’ve enjoyed watching this tutorial as much as I’ve enjoyed making
it for you. As always, thank you very much for watching My Cupcake Addiction.