Beach Towel Pull Apart Cupcake Cake Recipes

PULL-APART POOL CUPCAKE CAKE

Steps:

• For the cupcakes: Line two 12-cup muffin pans with cupcake liners. Prepare the cupcakes according to the package directions. Transfer to cooling racks and cool completely.
• In a clean mixer bowl, combine 1 1/2 tubs of the frosting and about 1/4 teaspoon blue food coloring. Beat until smooth and no streaks remain, adding more color if needed to make a light blue frosting.
• Dollop a tiny bit of blue frosting on the bottom of the liner of one of the cupcakes (this will help anchor it to the serving tray), then dollop a generous amount on top of the cupcake. Anchor the cupcake to a serving tray large enough to hold all 24 cupcakes. Repeat with the remaining cupcakes, arranging them in a 4-by-6 cupcake grid with the edges touching.
• Using an offset spatula, smooth the blue frosting across the tops of the cupcakes, adding more as necessary, so it appears as 1 layer and the individual cupcakes are no longer visible. Smooth the remaining blue frosting on the sides to cover the cupcakes but not the liners.
• Put the remaining 1 1/2 tubs white frosting in a pastry bag fitted with a large round tip. Pipe the outline of a rectangle in white (about 5 by 7 inches) closer to one short edge of the cupcake grid to make the pool. Pipe around the outline of the rectangle all the way to the edges of the cupcake grid with white, leaving the inside of the pool blue. Smooth the white frosting with an offset spatula.
• For the decorations: Arrange a row of blue candy-coated chocolates on the white frosting around the perimeter of the pool, then arrange another row of blue candy-coated chocolates around the outer perimeter of the cupcake grid. Fill in between the 2 blue rows with rows of white candy-coated chocolates to make the pool deck. Chill the cake 30 minutes to set the frosting inside the pool.
• Meanwhile, bring 1/2 cup water to a boil in a small saucepan. Stir in the blue gelatin until dissolved. Combine a mixture of water and ice in a measuring cup to make 1/2 cup. Stir into the dissolved gelatin until the ice melts. Chill the gelatin mixture while the cake chills. After 30 minutes, pour the gelatin into the pool. Chill until completely set, about 2 hours.
• Cut 2 strips of sour candy belt, each slightly larger than a graham bear, to make beach towels. Lay 1 bear on each towel and arrange them to relax by the pool. Add a drink umbrella over each to shade them from the sun.
• Cut the candy necklaces open where they tie to make 2 long strips. Cut 2 strips the same size as the length of the pool and arrange them over the gelatin for lanes. Gently pull out and discard the strings, keeping the candies in straight lines. Arrange 3 bears around a jawbreaker in the pool to play a game of volleyball. Stick a bear in each gummy ring candy for floaties and add to the pool.
• Cut the chocolate chew into 4 pieces crosswise to make legs for the diving board. Cut a 1 1/2-inch piece from the white taffy and attach it to the legs to make a diving board. Set at the deep end of the pool and press a bear at the end, ready to dive in.
• Cut the green taffy into a rectangle a little larger than a bear. With the back of a paring knife, score lines in the taffy to resemble the puffy parts of a blow-up raft. Stick a bear on the raft and add him to the pool. Stick the remaining bears in the pool to hang out.

SHARK BEACH PULL-APART CUPCAKES

Steps:

• For the cupcakes: Line two 12-cup muffin pans with cupcake liners; fill 9 with yellow liners and 15 with blue liners. Prepare the cupcakes according to the package directions. Transfer to cooling racks and cool completely.
• For the frosting: Color 3 cups of the frosting with blue gel food coloring until sea blue (12 to 14 drops). Color 2 cups of the frosting with yellow food coloring until pale yellow (2 to 3 drops). Keep the remaining 1 cup frosting white and transfer to a pastry bag fitted with a medium petal tip.
• Arrange the cupcakes in a 4-by-6 grid on a cutting board or a flat square serving platter, keeping the yellow liners together to make the sandy beach and the blue liners together to make the water. There will be 1 yellow liner in the row where the blue and yellow meet; keep it to the far left.
• With an ice cream scoop, scoop balls of blue frosting on the blue-lined cupcakes and yellow frosting on the yellow-lined cupcakes. Smooth the frosting across the cupcakes with an offset spatula so the blue and yellow almost meet; the line where they touch should be a gradual diagonal that looks like the shoreline when a wave comes in.
• Set aside 6 teddy bears. Put the rest in a food processor and process to crumbs. Reserve about 1/4 cup or so of the crumbs to anchor the palm trees later. Sprinkle the remainder over the yellow frosting to make sand.
• Pipe waves of white frosting along the shoreline where the sand meets the surf.
• Break off one end of the pretzel rods to make two 5-inch rods; discard (or eat) the smaller pieces from each rod. Cut the spearmint leaves in half crosswise and roll them out to flatten slightly. Press 3 leaf pieces into the broken end of each pretzel rod to resemble palm tree leaves. (If you have having trouble getting the leaves to stick, you can brush with a tiny bit of water at the spot where they adhere). Press 2 chocolate-covered peanuts on top of the leaves to make coconuts.
• Stick the trees into the sand in the spaces where the cupcakes meet. Spoon the remaining graham cracker crumbs around the bottoms of the trees to anchor them. Add a chocolate-covered peanut under each as a dropped coconut.
• Cut the sour candy strip into 4 equal pieces. Arrange on the sand for beach towels and lay a bear on top of each one.
• For the surfboards, unwrap and flatten the fruit roll up rounds. Fold each into quarters and press to adhere. Cut a 2 1/2-inch oval surfboard shape from each. Cut the black licorice into strips for lines on the surfboards (2 lines per board), but don't stick them on yet.
• Place the surfboards on a piece of parchment and microwave just until warm, about 10 seconds. Press on the licorice lines and microwave just until they stick, about 5 seconds more. Press a standing bear on each for a surfer and let cool. (You can put in the freezer to hasten the process.)
• Place the surfing bears on the water. Place the sharks on the water. With the remaining white frosting, pipe waves in front of the boards and in random spots around the rest of the ocean.

PULL-APART BEACH CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Set the ice cream cones in the cups of in two 12-cup muffin pans so they stand upright.
• In a stand mixer fitted with the paddle attachment, combine the cake mix, eggs, oil and 1 cup cold water. Beat on low speed just to combine, then increase the speed to high and beat until very smooth, about 2 minutes. Divide the mixture among the ice cream cones. Bake until the cupcakes rise above the edges of the cones and a tester inserted in the center of 1 comes out clean, 18 to 20 minutes. Transfer to cooling racks and cool completely.
• Set aside about 1/4 cup vanilla frosting in a small bowl. Put the remaining frosting in a clean mixer bowl and add about 1/2 teaspoon blue food coloring. Beat and continue to add food coloring, if necessary, to get a sea blue color.
• Dollop a tiny bit of frosting on the bottom of a cone (this will help anchor it to the serving tray) and then dollop a generous amount on top. Anchor the cone to the serving tray and repeat with the remaining cones, arranging them in a 4-by-6 cone grid, with the edges touching.
• Using an offset spatula, smooth the blue frosting across the tops of the cupcakes, adding more as necessary, so it appears as 1 layer and the individual cupcakes are no longer visible. Smooth the remaining blue frosting on the sides to cover the cupcakes but not the cones.
• Pat the graham cracker crumbs onto one half of the cake, creating a wavy pattern along one edge where the water meets the sandy beach. Put the reserved white frosting in a pastry bag fitted with a large leaf tip. Pipe the white frosting along the edge where the water and sand meet to make breaking waves.
• To decorate the beach half of the cake, arrange the blue rock candy just behind the breaking waves to create the crashing surf. Stick some beach umbrellas in the sand, making sure you stick them into the cakes and not the frosted spaces between them. Cut the taffy into beach towels and arrange some cookie bears on the towels on the beach. Arrange some piles of candy rocks on the beach.
• To make palm trees, sprinkle your work surface with a little sugar and roll or flatten the lime fruit slice candies. Cut into 5 palm leaves. (If you have time, let the leaves dry and harden for 1/2 hour or so, they will stick up straighter on the finished tree). Break the pretzel rod in half and stick the leaves on top to make a palm tree. Stick the tree into one of the cupcakes on the beach.
• Attach one end of the twist tie to a gummy candy fish and wrap the other end around the remaining half of the pretzel rod to make a fishing pole. Stick the pole in the sand and add a cookie bear as a fisherman.
• To decorate the ocean half of the cake, arrange gummy candy sea creatures in the water. Stick some cookie bears into gummy candy rings and set them in the ocean to float. Press or roll the caramel candy to flatten and then crimp the edges to make a boat. Attach a square sticky note to a toothpick to make a sail. Stick it in the boat, along with a cookie bear as a sailor.

PULL-APART VANILLA-WAFER CUPCAKE CAKE WITH BERRIES

Steps:

• Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Whisk together cookie crumbs, flour, baking powder, and salt.
• Beat butter with granulated sugar on medium speed until pale and fluffy, about 1 minute. Beat in eggs, one at a time. Reduce speed to low and add flour mixture in 3 batches, alternating with milk, beginning and ending with flour mixture and beating until combined after each addition. Fold in coconut.
• Divide batter among cups. Bake until cupcakes are golden brown and centers bounce back when gently pressed, 22 to 24 minutes. Let cool completely in tin on a wire rack.
• Add 2 tablespoons water to a small saucepan. Sprinkle with gelatin; let stand until thick, about 5 minutes. Gently heat over medium until gelatin has dissolved. Remove from heat; let cool 5 minutes (but don't let it set).
• Beat together cream, confectioners' sugar, and vanilla on medium speed until very soft peaks form, 1 to 2 minutes. Add gelatin mixture; beat on medium until stiff peaks form, about 1 minute more.
• Remove cupcakes from tin and arrange on a platter in a three-by-four rectangle. Spoon frosting over each row of cupcakes; using an offset spatula, smooth to cover tops, forming a rectangular shape. Refrigerate at least 1 hour and up to 3 hours. Sprinkle with berries before serving.

FANTASYLAND PULL APART CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 48 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and egg whites. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
• Place cupcakes on platter, fitting snugly together and forming rectangle. Frost cupcakes with 1 container of frosting. Refrigerate 30 minutes. Tint 1 container of frosting with green food color. Tint remaining container of frosting with blue food color. Spread green frosting over cupcakes, leaving 3 cupcakes white in each of 3 corners. Frost the 3 corners of white cupcakes with some of the blue frosting. Arrange fruit chews on cupcakes to look like walkway. Fill ice cream cones with remaining blue frosting; top each with a gumdrop. Place ice cream cones in one area. Stand chocolate pieces and candy canes in other corners. Arrange lollipops to look like a forest. Place remaining gumdrops randomly on cupcakes.