Monday, March 24, 2014

Giant Cupcake Tutorial

Early in my blogging days I posted a giant cupcake tutorial. It was all buttercream with rosettes decorating the top of the cupcake.
Now I will take on a giant cupcake covered in fondant.
I love the look of the cupcake cakes and was elated when one of my friends chose cupcakes as a theme for her daughters birthday party. This cake is perfect!!!

I start out by making the 'wrapper'.
Melt 1 bag of Wilton candy melts in the microwave. For this cake I tinted my white melts with blue food coloring.
The Wilton Cupcake Pan came with a plastic insert / dust cover when I purchased it and
I use that to make my wrapper but you can just use the pan if you no longer have your insert.
I pour all of the melted chocolate into the bottom and them roll it from side to side to evenly coat the sides.
As the candy melts start to firm up a little I use a spoon to pull and push it around so it gets in all the nooks and crannies.
Once you have it covered, stick it in the freezer for about 15 minutes.
Take it out, gently tip it upside down. Your shell should slide out so be ready to catch it.
If it doesn't , you can pull the plastic away to break any attached pieces preventing the wrapper from releasing.




For the cake, use your favorite dense cake recipe and bake in a giant cupcake pan. I use the Wilton Dimensions Giant Cupcake Pan.

Level the top of your cupcake base so that is sits just below the top of the wrapper when you set it in.
Once it is level, remove it and ice with a thin coat of buttercream.


Not too much icing or it won't fit in the wrapper.
Set cake in the wrapper again and smooth the top with buttercream.

The top of the cupcake is the fun part.
Place the top on a cake board and use a poly dowel in the cupcake base for support so the weight of the cake and fondant don't crush the wrapper.

Ice the top with a thin coat of buttercream.


Roll a long fondant rope.


Swirl on the top of the cupcake to create the contour


Lay fondant over the top and smooth over the contours with your hands.


Trim the bottom and place on top of your base.


I added a little color to the top with a sloppy circle of purple fondant.


I also rolled the edges under to make it look like drips.



This cake need some sprinkles.
To make these I piped different color ropes of fondant through my clay extruder.


Cut the ropes to random sizes and attach to cupcake with water.


Last step... roll a ball of red fondant , and add a cherry on top.



Very fast, very easy, VERY fun cake!