**Creating Papaya Cakes with Nubs and Texture**

Stippling and texturing it widens and becomes bigger than I need it so I can use a piping tip to help trim it to size. Haven't you seen all the comments requesting nubs? I have, I've seen I'm gonna go in and be like "I've created two nubs and now because one of my cakes is in halves I need to actually cut this nub in half before I add it to the two halves". So I'm cutting a nub in half, I've never done that before. Half nubs and now I can just stick these nubs to the cake in their respective cavities just dab on a little piping gel to help hold them in place and now I need to paint them to enhance them.

So I'm using some taupe some brown some white some of the colors of the papaya again you just gotta look because it depends on the stage of ripeness in the fruit how the nub looks. Now on the other end of the papaya there's a bit of like a little belly button like just a little you know what I'm saying. I want to use a ball tool to just enhance that and then I'm going to paint a little brown paint into the belly button to to help darken it and distinguish it. I'm going to paint a little brown paint into that belly button or bum bum, I guess it's more like a bum.

The papaya I had the real-life one had a lot of brown speckles but the speckles weren't that brown they were more taupe I started to mix together some paints brown taupe white. It was really hard for me to get the exact color I wanted and then I started to speckle the cake by you know dabbing my brush into that paint and then sort of flicking the bristles with my fingertip depending on how close or far you are to the cake you'll get bigger or smaller speckles. I should have stopped here because I've got a whole papaya and two halves.

Why do you really need to know what the cavity looks like? I guess you need to know what the cavity looks like so I'm gonna flip one of these halves over and decorate the front side so that it looks like a papaya that was cut open. And what I'm gonna do is carefully ice the entire surface and in the cavity with clear piping gel. I just want a very thin layer now.

I'm going to roll out some orange papaya colored fondant nice and thin and I'm going to carefully lay it onto the whole surface of the papaya. Actually rolled it a little too thin because when I laid it on and smoothed it I could see the texture of the cake, which bothered me. So I rolled out more extra thin orange fondant and I just put another layer on top.

Now I'm going to smooth that fondant and then carefully trim where it meets the outside of the papaya because what we want to see you know what I'm making right now is actually the flesh of the fruit. I'm going back to yellow fondant and roll out some more to cover the inside of the cavity just like I did in the whole papaya remember way back at the beginning of this video and you also want to carry that light yellow between the nub and the cavity there's always like a like a line it's like the esophagus of the papaya.

No, that's a sarcophagus. It kind of looks veiny I tried to add the vein texture with a veining tool uh but I felt it was too subtle so I'm going to touch that up a bit later. I do want to paint the flesh of this papaya so what I'm going to do right now is just paint that fleshy surface.

And now I want to fill the cavity with seeds and this is what I should have done with the whole papaya. The seeds inside you know it's like it looks wet, it's a fruit. So then I got the idea to toss my crisp pearls in a little bit of piping gel and it really helped because what I loved is it made them stick together so they they weren't all just like running away from each other.

If only they had time machines why don't they have time machines? All these disasters you're right that was actually irrational with me, I shouldn't. You're right yeah. So to be clear if there was a time machine instead of going back to stop coronavirus I would fix these papaya seeds because priorities right. And I realized the best way to enhance the vein texture I created was to just use a little bit of white and yellow paint with a really fine brush and just go in and carefully add a little bit of veins if you can't get enough cake you know what to do.

**Decorating the Papaya Cakes**

I'm going to flip one of these halves over and decorate the front side so that it looks like a papaya that was cut open. And what I'm gonna do is carefully ice the entire surface and in the cavity with clear piping gel. Just want a very thin layer now.

I'm going to roll out some orange papaya colored fondant nice and thin and I'm going to carefully lay it onto the whole surface of the papaya. Actually rolled it a little too thin because when I laid it on and smoothed it I could see the texture of the cake, which bothered me.

So I rolled out more extra thin orange fondant and I just put another layer on top. Now I'm going to smooth that fondant and then carefully trim where it meets the outside of the papaya because what we want to see you know what I'm making right now is actually the flesh of the fruit.

I'm going back to yellow fondant and roll out some more to cover the inside of the cavity just like I did in the whole papaya remember way back at the beginning of this video and you also want to carry that light yellow between the nub and the cavity there's always like a like a line it's like the esophagus of the papaya.

No, that's a sarcophagus. It kind of looks veiny I tried to add the vein texture with a veining tool uh but I felt it was too subtle so I'm going to touch that up a bit later.

I do want to paint the flesh of this papaya so what I'm going to do right now is just paint that fleshy surface. And now I want to fill the cavity with seeds and this is what I should have done with the whole papaya. The seeds inside you know it's like it looks wet, it's a fruit.

So then I got the idea to toss my crisp pearls in a little bit of piping gel and it really helped because what I loved is it made them stick together so they they weren't all just like running away from each other. If only they had time machines why don't they have time machines? All these disasters you're right that was actually irrational with me, I shouldn't.

You're right yeah. So to be clear if there was a time machine instead of going back to stop coronavirus I would fix these papaya seeds because priorities right. And I realized the best way to enhance the vein texture I created was to just use a little bit of white and yellow paint with a really fine brush and just go in and carefully add a little bit of veins if you can't get enough cake you know what to do.

"WEBVTTKind: captionsLanguage: enoccasionally i just sit around and think to myself what fruit haven't i caked a papaya but of course i'm not just gonna cake one i'm gonna cake two i i just made you choke on your food are you eating papaya by any chance no pears oh i haven't caked a pear jot that down so i baked 10 pounds of my vanilla batter and i baked it in my egg shaped pens and i wanted to dye the batter the color of the inside of a papaya but like i said when i buy papayas here they're much paler than they really are like when i eat a papaya in grenada it's so much more vibrant because it gets it actually gets ripe but i used a new food coloring and the color was amazing so when the cakes actually baked the cake itself was more orange than i wanted it to be like the color intensified so much more oops the color intensified so much so when i accidentally hit my mic i can see changus like like he gets like because i i went like this and i hit my microphone it was not intentional i'm sorry so yeah the color was more intense uh but it's okay it's just i made a really ripe papaya really really ripe so now i'm going to start to carve my papayas i started by carving you know one half of the papaya then i sandwiched it together and continued carving and this is the kind of thing that i could just keep carving and carving and carving until there's nothing left so my general rule is just to carve until i'm happy with the all-over shape we should do this for an april fool's video like i'll be like i'm gonna carve this into i don't know a mug and then i just keep carving until i pick up one crumb as you can see it looks exactly like a mug and i just like and i put a sprinkle on it i'm done thankfully i didn't carve my papaya into oblivion it looks like a papaya and now i'm gonna do the same thing with the second cake but i want this second papaya to be a slightly different shape it's not quite a papaya because i need to scoop out the cavity inside where the seeds will go so for this i'm going to use a spoon and just carefully carve out cake you don't want to carve out too much obviously just like a papaya you want fruit to be left and more importantly if you carve out too much the cake will be really unstable now it is time to simple syrup all four of my papaya halves of cake you've never had a papaya you've never had a papaya right i don't know i can't compare it to another fruit like it's more wet than like a pear i don't know what else oh my gosh yes but i need to watch it again making another note what's it taste it tastes like a pear i'm gonna decorate one of these papayas as a whole papaya and the other cake i'm gonna leave is two halves and this way it will look like a cut papaya so for the papaya i'm going to leave whole i want to crumb coat the inside of the cavity and for that i'm going to use some yellow buttercream even though i'm going to decorate this as a whole papaya i still want the inside to look like a papaya for later on when i cut it because do you notice that everyone is now cutting cakes that look like things i didn't notice so once i've iced the inside of this cavity i'm also going to line it with a little bit of yellow fondant so i'm going to roll out my yellow fondant really really thin lay it into both halves of the papaya smooth it really carefully with my fingertips and trim away the excess i don't want it on the surface just filling the cavity what other fruits have you never had what first of all it's mandatory that you have had whatever i take on this channel as part of your research now i need to create some uneven strands of yellow fondant um when you cut open a papaya it's kind of like not only is there seeds inside but it's kind of like mushy i don't know how else to describe it i'm gonna press some of these straggly bits into the fondant inside the cavity near the edge and now i can prepare the seeds well i really don't have to prepare any seeds because what i'm using are chocolate crisp pearls which are basically it's just like a rice crispy but in a perfect bowl and then they're chocolate coated but later on you're gonna see that i did something else for the open papaya and i was sad that i didn't do it now i don't want to ruin the suspense i love it when i'm trying to recreate something and there's already a food that looks like it it makes me so happy like when i did the sushi cakes i found like candies that looked like every part of the sushi i wanted to make and that was amazing but then when i do the burger cake i'll go out into the world and i'm like why is there no candy that looks like a sliced onion like i'll get so upset because then it means i have to make it out of gum paste but they have candy that looks like fried eggs have you seen it oh sounds right and then what i'm gonna do is just ice the top surface of one of the halves with a little bit of yellow buttercream now i have to take both these halves with the cavities filled and quickly sandwich them together and make sure that the cake is lined up so i quickly just it was quicker than a flip did you see that footage like i had to smash them together really quick and now i need to crumb coat the entire thing in yellow buttercream but i get when they make it in the shape of something to to indicate the taste like gummies shaped like watermelon and they taste like watermelon and gummies shaped like strawberries and they taste like strawberry why an egg totally different it's entirely different for the other two halves of cake i am icing them as halves so i'm putting the flat side down each one on its own board and i'm going to crumb coat those two as well like my apron crumb coat and chill now that my crumb coat is chilled i'm going to ice these cakes so i will ice the whole one i'm going to use my invention to help me really smooth the yellow buttercream and then i'm also going to ice the two halves using my invention to help as well a lot of you have asked me for a kitchen tour so this friday august 28th i'm going to be doing a live kitchen tour this event is free to attend and i'm going to show you where i keep my tools how i organize my kitchen it's a behind the scenes look at the life of a cake decorator and i might make a surprise announcement during the tour i hope you'll tune in head to the link in the description below for details i'm covering these cakes in a yellow fondant but it's not a straight up yellow it has like a bit of a greenish hue i always try to think of what's the best base color to cover a cake in that i'm going to paint like what will really lend itself to be the canvas for my paint greenish yellow i'm going to drape it over my whole papaya and make sure to tuck it under as i'm smoothing so what i find helpful is to just slowly cut away the excess and make sure there's enough excess to tuck under the papaya we don't want to see cake peeking out from the bottom now i'm going to roll out more of my yellow green fondant and cover the two halves of papaya this is easier to cover because it's lower there's no tucking you just want to trim the excess flush with the base of the cake and you always want to pay attention to where the nub goes i know it's not called enough but this is what i call i call it a nub on every uh fruit googly eyes on for example we must be because as soon as you started to say it i realized that it is time to paint these papayas and make them look like the tiles i just try to look at the actual fruit and then i start to paint it thinking about what the base color is first and then the colors on top i'm thinking of the stages of how the fruit ripens and that's the order of how i'm painting so i think about layering those things the base color the ripening color and then the little details that's how i think about it i love papaya like you can't grow in canada usually they pick it when it's not really ripe from the tree and then they get here and they don't really ripen to full capacity but when i go to grenada and i eat papaya i'm like what is this it can be really hard if you decide to add a lighter color on top of a dark color because it won't show so what i'm going to do is use the blade of my knife and sort of scrape away some paint in areas to give the yellow a chance to show and if you make a mistake and cause a dent use it to your advantage and later we'll paint that as a dent in the papaya so here's one of my favorite parts and i don't know why i need to make the nub i don't know why i like making nubs so much they're so weird-looking i do i have a nub obsession i've got a knack for nubs i always make the nub from extra fondant or gum paste uh generally they're really weird colors so this is a great place to use sort of leftover fondant that you have it's so bizarre because they are they're never perfectly shaped and then i also like to use round piping tips to help cut it to the proper size because sometimes as i'm stippling and texturing it widens and becomes bigger than i need it so i can use a piping tip to help trim it to size haven't you seen all the comments requesting nubs i have i've seen i'm gonna go in and be like i've created two nubs and now because one of my cakes is in halves i need to actually cut this nub in half before i add it to the two halves so i'm cutting a nub in half i've never done that before half nubs and now i can just stick these nubs to the cake in their you know respective cavities just dab on a little piping gel to help hold them in place and now i need to paint them to enhance them so i'm using some taupe some brown some white some of the colors of the papaya again you just gotta look because it depends on the stage of ripeness in the fruit how the nub looks now on the other end of the papaya there's a bit of like a like a little belly button like just a little you know what i'm saying i want to use a ball tool to just enhance that and then i'm going to paint a little brown paint into the belly button to to help darken it and distinguish it i'm going to paint a little brown paint into that belly button or bum bum i guess it's more like a bum the papaya i've seen one they don't you think there's a fruit that grows like shish kebab so the papaya i had the real life one had a lot of brown speckles but the speckles weren't that brown they were more taupe i started to mix together some paints brown taupe white it was really hard for me to get the exact color i wanted and then i started to speckle the cake by you know dabbing my brush into that paint and then sort of flicking the bristles with my fingertip depending on how close or far you are to the cake you'll get bigger or smaller speckles i should have stopped here because i've got a whole papaya and two halves why do you really need to know what the cavity looks like i guess you need to know what the cavity looks like so i'm gonna flip one of these halves over and decorate the front side so that it looks like a papaya that was cut open and what i'm gonna do is carefully ice the entire surface and in the cavity with clear piping gel i just want a very thin layer now i'm going to roll out some orange papaya colored fondant nice and thin and i'm going to carefully lay it onto the whole surface of the papaya i actually rolled it a little too thin because when i laid it on and smoothed it i could see the texture of the cake which bothered me so i rolled out more extra thin orange fondant and i just put another layer on top now i'm going to smooth that fondant and then carefully trim where it meets the outside of the papaya because what we want to see you know what i'm making right now is actually the flesh of the fruit i'm going to go back to yellow fondant and roll out some more to cover the inside of the cavity just like i did in the whole papaya remember way back at the beginning of this video and you also want to carry that light yellow between the nub and the cavity there's always like a like a line it's like the esophagus of the papaya no that's a sarcophagus it kind of looks veiny i tried to add the vein texture with a veining tool uh but i felt it was too subtle so i'm going to touch that up a bit later i do want to paint the flesh of this papaya so what i'm going to do right now is just paint that fleshy surface and now i want to fill the cavity with seeds and this is what i should have done with the whole papaya the seeds inside you know it's like it looks wet it's a fruit so then i got the idea to toss my crisp pearls in a little bit of piping gel and it really helped because what i loved is it made them stick together so they they weren't all just like running away from each other if only they had time machines why don't they have time machines all these disasters you're right that was actually irrational with me i shouldn't you're right yeah so to be clear if there was a time machine instead of going back to stop coronavirus i would fix these papaya seeds because priorities right and i realized the best way to enhance the vein texture i created was to just use a little bit of white and yellow paint with a really fine brush and just go in and carefully add a little bit of veins if you can't get enough cake you know what to dooccasionally i just sit around and think to myself what fruit haven't i caked a papaya but of course i'm not just gonna cake one i'm gonna cake two i i just made you choke on your food are you eating papaya by any chance no pears oh i haven't caked a pear jot that down so i baked 10 pounds of my vanilla batter and i baked it in my egg shaped pens and i wanted to dye the batter the color of the inside of a papaya but like i said when i buy papayas here they're much paler than they really are like when i eat a papaya in grenada it's so much more vibrant because it gets it actually gets ripe but i used a new food coloring and the color was amazing so when the cakes actually baked the cake itself was more orange than i wanted it to be like the color intensified so much more oops the color intensified so much so when i accidentally hit my mic i can see changus like like he gets like because i i went like this and i hit my microphone it was not intentional i'm sorry so yeah the color was more intense uh but it's okay it's just i made a really ripe papaya really really ripe so now i'm going to start to carve my papayas i started by carving you know one half of the papaya then i sandwiched it together and continued carving and this is the kind of thing that i could just keep carving and carving and carving until there's nothing left so my general rule is just to carve until i'm happy with the all-over shape we should do this for an april fool's video like i'll be like i'm gonna carve this into i don't know a mug and then i just keep carving until i pick up one crumb as you can see it looks exactly like a mug and i just like and i put a sprinkle on it i'm done thankfully i didn't carve my papaya into oblivion it looks like a papaya and now i'm gonna do the same thing with the second cake but i want this second papaya to be a slightly different shape it's not quite a papaya because i need to scoop out the cavity inside where the seeds will go so for this i'm going to use a spoon and just carefully carve out cake you don't want to carve out too much obviously just like a papaya you want fruit to be left and more importantly if you carve out too much the cake will be really unstable now it is time to simple syrup all four of my papaya halves of cake you've never had a papaya you've never had a papaya right i don't know i can't compare it to another fruit like it's more wet than like a pear i don't know what else oh my gosh yes but i need to watch it again making another note what's it taste it tastes like a pear i'm gonna decorate one of these papayas as a whole papaya and the other cake i'm gonna leave is two halves and this way it will look like a cut papaya so for the papaya i'm going to leave whole i want to crumb coat the inside of the cavity and for that i'm going to use some yellow buttercream even though i'm going to decorate this as a whole papaya i still want the inside to look like a papaya for later on when i cut it because do you notice that everyone is now cutting cakes that look like things i didn't notice so once i've iced the inside of this cavity i'm also going to line it with a little bit of yellow fondant so i'm going to roll out my yellow fondant really really thin lay it into both halves of the papaya smooth it really carefully with my fingertips and trim away the excess i don't want it on the surface just filling the cavity what other fruits have you never had what first of all it's mandatory that you have had whatever i take on this channel as part of your research now i need to create some uneven strands of yellow fondant um when you cut open a papaya it's kind of like not only is there seeds inside but it's kind of like mushy i don't know how else to describe it i'm gonna press some of these straggly bits into the fondant inside the cavity near the edge and now i can prepare the seeds well i really don't have to prepare any seeds because what i'm using are chocolate crisp pearls which are basically it's just like a rice crispy but in a perfect bowl and then they're chocolate coated but later on you're gonna see that i did something else for the open papaya and i was sad that i didn't do it now i don't want to ruin the suspense i love it when i'm trying to recreate something and there's already a food that looks like it it makes me so happy like when i did the sushi cakes i found like candies that looked like every part of the sushi i wanted to make and that was amazing but then when i do the burger cake i'll go out into the world and i'm like why is there no candy that looks like a sliced onion like i'll get so upset because then it means i have to make it out of gum paste but they have candy that looks like fried eggs have you seen it oh sounds right and then what i'm gonna do is just ice the top surface of one of the halves with a little bit of yellow buttercream now i have to take both these halves with the cavities filled and quickly sandwich them together and make sure that the cake is lined up so i quickly just it was quicker than a flip did you see that footage like i had to smash them together really quick and now i need to crumb coat the entire thing in yellow buttercream but i get when they make it in the shape of something to to indicate the taste like gummies shaped like watermelon and they taste like watermelon and gummies shaped like strawberries and they taste like strawberry why an egg totally different it's entirely different for the other two halves of cake i am icing them as halves so i'm putting the flat side down each one on its own board and i'm going to crumb coat those two as well like my apron crumb coat and chill now that my crumb coat is chilled i'm going to ice these cakes so i will ice the whole one i'm going to use my invention to help me really smooth the yellow buttercream and then i'm also going to ice the two halves using my invention to help as well a lot of you have asked me for a kitchen tour so this friday august 28th i'm going to be doing a live kitchen tour this event is free to attend and i'm going to show you where i keep my tools how i organize my kitchen it's a behind the scenes look at the life of a cake decorator and i might make a surprise announcement during the tour i hope you'll tune in head to the link in the description below for details i'm covering these cakes in a yellow fondant but it's not a straight up yellow it has like a bit of a greenish hue i always try to think of what's the best base color to cover a cake in that i'm going to paint like what will really lend itself to be the canvas for my paint greenish yellow i'm going to drape it over my whole papaya and make sure to tuck it under as i'm smoothing so what i find helpful is to just slowly cut away the excess and make sure there's enough excess to tuck under the papaya we don't want to see cake peeking out from the bottom now i'm going to roll out more of my yellow green fondant and cover the two halves of papaya this is easier to cover because it's lower there's no tucking you just want to trim the excess flush with the base of the cake and you always want to pay attention to where the nub goes i know it's not called enough but this is what i call i call it a nub on every uh fruit googly eyes on for example we must be because as soon as you started to say it i realized that it is time to paint these papayas and make them look like the tiles i just try to look at the actual fruit and then i start to paint it thinking about what the base color is first and then the colors on top i'm thinking of the stages of how the fruit ripens and that's the order of how i'm painting so i think about layering those things the base color the ripening color and then the little details that's how i think about it i love papaya like you can't grow in canada usually they pick it when it's not really ripe from the tree and then they get here and they don't really ripen to full capacity but when i go to grenada and i eat papaya i'm like what is this it can be really hard if you decide to add a lighter color on top of a dark color because it won't show so what i'm going to do is use the blade of my knife and sort of scrape away some paint in areas to give the yellow a chance to show and if you make a mistake and cause a dent use it to your advantage and later we'll paint that as a dent in the papaya so here's one of my favorite parts and i don't know why i need to make the nub i don't know why i like making nubs so much they're so weird-looking i do i have a nub obsession i've got a knack for nubs i always make the nub from extra fondant or gum paste uh generally they're really weird colors so this is a great place to use sort of leftover fondant that you have it's so bizarre because they are they're never perfectly shaped and then i also like to use round piping tips to help cut it to the proper size because sometimes as i'm stippling and texturing it widens and becomes bigger than i need it so i can use a piping tip to help trim it to size haven't you seen all the comments requesting nubs i have i've seen i'm gonna go in and be like i've created two nubs and now because one of my cakes is in halves i need to actually cut this nub in half before i add it to the two halves so i'm cutting a nub in half i've never done that before half nubs and now i can just stick these nubs to the cake in their you know respective cavities just dab on a little piping gel to help hold them in place and now i need to paint them to enhance them so i'm using some taupe some brown some white some of the colors of the papaya again you just gotta look because it depends on the stage of ripeness in the fruit how the nub looks now on the other end of the papaya there's a bit of like a like a little belly button like just a little you know what i'm saying i want to use a ball tool to just enhance that and then i'm going to paint a little brown paint into the belly button to to help darken it and distinguish it i'm going to paint a little brown paint into that belly button or bum bum i guess it's more like a bum the papaya i've seen one they don't you think there's a fruit that grows like shish kebab so the papaya i had the real life one had a lot of brown speckles but the speckles weren't that brown they were more taupe i started to mix together some paints brown taupe white it was really hard for me to get the exact color i wanted and then i started to speckle the cake by you know dabbing my brush into that paint and then sort of flicking the bristles with my fingertip depending on how close or far you are to the cake you'll get bigger or smaller speckles i should have stopped here because i've got a whole papaya and two halves why do you really need to know what the cavity looks like i guess you need to know what the cavity looks like so i'm gonna flip one of these halves over and decorate the front side so that it looks like a papaya that was cut open and what i'm gonna do is carefully ice the entire surface and in the cavity with clear piping gel i just want a very thin layer now i'm going to roll out some orange papaya colored fondant nice and thin and i'm going to carefully lay it onto the whole surface of the papaya i actually rolled it a little too thin because when i laid it on and smoothed it i could see the texture of the cake which bothered me so i rolled out more extra thin orange fondant and i just put another layer on top now i'm going to smooth that fondant and then carefully trim where it meets the outside of the papaya because what we want to see you know what i'm making right now is actually the flesh of the fruit i'm going to go back to yellow fondant and roll out some more to cover the inside of the cavity just like i did in the whole papaya remember way back at the beginning of this video and you also want to carry that light yellow between the nub and the cavity there's always like a like a line it's like the esophagus of the papaya no that's a sarcophagus it kind of looks veiny i tried to add the vein texture with a veining tool uh but i felt it was too subtle so i'm going to touch that up a bit later i do want to paint the flesh of this papaya so what i'm going to do right now is just paint that fleshy surface and now i want to fill the cavity with seeds and this is what i should have done with the whole papaya the seeds inside you know it's like it looks wet it's a fruit so then i got the idea to toss my crisp pearls in a little bit of piping gel and it really helped because what i loved is it made them stick together so they they weren't all just like running away from each other if only they had time machines why don't they have time machines all these disasters you're right that was actually irrational with me i shouldn't you're right yeah so to be clear if there was a time machine instead of going back to stop coronavirus i would fix these papaya seeds because priorities right and i realized the best way to enhance the vein texture i created was to just use a little bit of white and yellow paint with a really fine brush and just go in and carefully add a little bit of veins if you can't get enough cake you know what to do\n"