Thanksgiving Cupcake Cake

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This autumn Thanksgiving cupcake cake is made entirely of buttercream and is ideal for a Thanksgiving meal and centerpiece. It’s a pull-apart cake, so it’s simple to make and easy to serve.

I’ve got a lot of step-by-step instructions, and there’s even a video at the conclusion of this page that shows all of them.

This was one of those projects that started out one way and ended up becoming something completely different. Things normally go quite smoothly for me, but as I began on my initial concept for this cupcake cake, things started to go south.

My plan was just not working. So I stopped resisting it and sat down to ponder. I honestly looked into space for around 20 minutes before having an idea.

I wasn’t sure whether it would work, but I was determined to give it a go, and I’m so pleased I did. I really like how this one came out.

This pull-apart cake isn’t only for the holidays. It’s simply a lovely autumn dessert in general, but I think it would look amazing as a centerpiece on a Thanksgiving table.

Let’s get started with the lesson. (Don’t forget to watch the video at the conclusion of this article. It will assist to clarify a number of things.)

There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.

SUPPLIES NEEDED FOR THE THANKSGIVING CUPCAKE CAKE:

  • Cupcakes that have been baked (You’ll need between 22 and 24 cupcakes, so one recipe or cake mix should enough.)
  • A covered foamboard or cardboard as the cake base
  • (You can find my chocolate buttercream recipe here and my vanilla buttercream recipe here.) (You’ll also need dark brown for the grapevine wreath, yellow, deep purple or burgundy for the flowers, and dark green for the foliage.)
  • Small offset spatula
  • Piping Bags
  • #5 piping tip (for the grapevine wreath)
  • Small leaf tip #352 (for the flowers)
  • Black sprinkles
  • #366 large leaf tip

STEPS TO MAKE THE THANKSGIVING CUPCAKE CAKE:

First and foremost, you should bake your cupcakes and make your buttercream.

You should also prepare your cake foundation. I just grabbed some foam board and coated it with wood-look paper before covering it with transparent contact paper. Here are all of my cake board covering tips.

Take your cupcakes and mold them into a wreath shape.

Spread some chocolate buttercream around the edge of the wreath.

Now, using your #5 piping tip, pipe a number of dark brown squiggly lines all over the buttercream you just poured. You want a grapevine wreath effect, so don’t be too precise here; just cover the light brown.

Then, using the big leaf tip, pipe in some green leaves. For the time being, merely pipe them around the border of the grapevine section.

Now do the same on the other side.

Pipe floral leaves onto the remaining cupcakes.

Simply pipe on each row of petals with your little leaf tip.

Continue piping until you have just a little empty circle in the center. Next, place your black sprinkles in the center of the cupcake. If you create a mess with the sprinkles as I did, you may pipe on extra petals.

Make the remaining un-iced cupcakes into flowers in the same manner as you did the yellow one.

Push two of the cupcakes back into position after all of your cupcakes have been piped.

You may now add some leaves from the other colors you created. Do it on both sides.

Simply push in the remaining flower cupcakes you created.

Fill up all the holes with green leaves. That’s all there is to it!

VIDEO FOR THE THANKSGIVING CUPCAKE CAKE:

So, I hope you enjoy creating this and that it makes your Thanksgiving extra special!

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