Hot Dog Pull-Apart Cupcake Cake

Name: Hot Dog Pull-Apart Cupcake Cake
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 16 servings
Ingredients: 5 1/2 cups white buttercream or frosting; Ivory gel food coloring, for decorating; Brown gel food coloring, for decorating; Red gel food coloring, for decorating; Yellow gel food coloring, for decorating; Black gel food coloring, for decorating; 16 of your favorite cupcakes; 1/4 cup green gummy bears

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Level: Easy

Total: 1 hr 45 min (includes making cupcakes and buttercream)
Active: 50 min

Yield: 16 servings

Hot dog! This crowd-pleasing cake great for your next barbecue -- or served as the ultimate birthday cake for the ballpark-lover in your life.

Level: Easy

Total: 1 hr 45 min (includes making cupcakes and buttercream)
Active: 50 min

Yield: 16 servings

Ingredients

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5 1/2 cups white buttercream or frosting

Ivory gel food coloring, for decorating

Brown gel food coloring, for decorating

Red gel food coloring, for decorating

Yellow gel food coloring, for decorating

Black gel food coloring, for decorating

16 of your favorite cupcakes

1/4 cup green gummy bears

Directions

Watch how to make this recipe.

Special equipment:

3 pastry bags fitted with medium round tips

Color about 2 cups buttercream the color of a hotdog bun using ivory food coloring with a few drops of brown. Color about 2 cups of buttercream the color of a hot dog, using equal parts red and brown food coloring. Color a small amount buttercream (about 1/2 cup) deep red, for ketchup. Color a small amount buttercream (about 1/2 cup) deep yellow, for mustard. Color the remaining buttercream (about 1/2 cup) deep black, for grill marks.
Arrange cupcakes in 3 horizontal rows, with 5 cupcakes in the top and bottom rows and 6 in the middle row.
Use an ice cream scoop or large spoon to dollop about 1/4 cup hot dog color buttercream on the cupcakes in the middle row. Use an offset spatula to smooth the tops to make a long hotdog shape, curved at both ends. Smooth all the way to the edges of the cupcakes.
Wash and dry the ice cream scoop and offset spatula. Dollop the hot dog bun color buttercream on the middle row of cupcakes and smooth all the way to the edges of the cupcakes, curving at the ends to resemble the hot dog bun. Dip the offset spatula in a little water and smooth the edges where the hotdog meets the bun last to keep the definition between the hotdog and the bun clean.
Put the red, yellow and black buttercreams in separate pastry bags fitted with medium round tips. Pipe 5 evenly spaced diagonal lines with the black buttercream to make grill marks along the hot dog. Pipe a wavy row of red buttercream ketchup, then yellow buttercream mustard along the length of the hot dog. Snip the gummy bears into small pieces and scatter over the top of the hot dog for relish.