This fun and delicious Giant Cupcake can be used for many different occasions, from Birthdays to Weddings the choice is yours, This isn't necessarily a difficult cake to make, however it does take a bit of time and in the end it is worth it.
First things first, you need to get one of these bad boys:
A Giant Cupcake Mould. I bought this silicon mould on EBay for only $14, if you don't feel comfortable buying online, you can purchase these from cake decorating shops and specialty stores. There are many different mould designs available including a metal all in one tray. Personally I feel the Silicon Mould is the best option as it is flexible and easy to extract the cake once cooked.
Okay so all normal sized Cupcakes come with a lovely Cupcake patty case, so why should the Giant Cupcake be any different? To make the Giant Cupcake Patty Case you will need 300g of dark chocolate. Dark chocolate is stronger than milk and will form a better case to protect your cake.
The steps are:
- Melt the dark chocolate in bowl. (I melt my chocolate in the microwave for ten second intervals)
- Leave chocolate to sit for about 3-5 minutes so it is not too watery - you want it to be thick.
- Pour chocolate into the base of your silicon mould
- Slowly and carefully roll the silicon mould around in your hands, making the chocolate spread (as shown in the picture below)
- Continue to roll a few times to ensure an even case, making sure you fill right up to the edge of the patty pan.
- Leave to set in the fridge for about 20-30 minutes
- After it is set and hard, it's time to remove from the mould. Gently loosen the edges of the mould
- Slowly roll down the silicon mould (as shown in pictures below)
- Turn upside down and peel the mould off
- Return to the fridge
Its now cake time! I have chosen to use a packet mix for this recipe, however I have in the past made my own mixture and you too can choose your favourite cake mix to fill this Giant Cupcake. I used two of the Coles branded chocolate cake mixes to fill this cupcake, which is basically equivalent to a 24 regular cupcake mix.
- Preheat your oven to 170-180 degrees depending on how hot your oven is.
- Place both the base and top of the silicon Giant Cupcake mould onto a baking tray
- Spray generously with cooking spray
- fill each part of the silicon mould 3/4 of the way full (my mould has a handy fill line)
- Bake for approximately 40-50 minutes. The top of the Giant Cupcake will usually take 40 minutes where as the bottom will take longer. This is why I find the silicon mould more appropriate as you can remove one half from the oven and leave the other half to continue baking.
- Once the Giant Cupcake is baked and a skewer comes out clean when inserted, take out of the oven and leave to cool in the mould for 30 minutes
- After 30 minutes of cooling, it is time to remove the cake from the moulds. You do this the same way you removed the chocolate patty case, loosening the edges, rolling down the sides and turning upside down.
- Leave this to completely cool for 2-3 hours.
This is a fairly long post as I am trying to be as detailed as possible. On that note, it is time for the carving and filling of the Giant Cupcake. For this part you will need:
- A Cutting board
- A Serrated knife
- Spatula
- The Giant Cupcake Base Mould
- Pre-made Giant Cupcake chocolate patty case
- One quantity of chosen frosting mixture
- Bowl for left over cake carvings
- pre-cooked Giant Cupcake
however you can use any type of frosting i.e. Butter Cream Icing or ganache.
Okay, carving time! I will add a lot of pictures to give you that step-by-step feel.
To start off, we want to take any crunchy or burnt bits that are on the top of the bottom half of the Giant Cupcake and also to even the cake out. We don't want it to be on a lean.
We then cut off the sides of the Giant Cupcake base, to form a shape similar to a octagon almost.
We then cut the base in half like so:
Now we take the top half of the Giant Cupcake and place it on a bit of an angle. This is where we take the knife and cut off any burnt or crispy edges of the cake. Don't go crazy and carve too much off the cake, you just want to take off the crispy edges.
Then turn the cake over and carve a flat level on the top of the cake.
That's basically it for the carving side of the cake! its now all about frosting and assembling!
Grab your two halves of the base cake and spread about 1cm or so of chosen frosting
We then grab our pre-made chocolate patty case and place that back into the Giant cupcake Silicon Mould. Now take our trusty spatula and gently spread your chosen frosting in and around the chocolate mould.
Now slowly place the cake into the chocolate patty case.
This is the perfect time to place your top half of the cupcake on top to see if any further carvings need to be done.
As you can see there is space between the cake and the chocolate case, we want to fill those cracks with frosting. Add about another 1cm or so on top of the cake and then place the top half on top.
Almost done!!!
The last aspect of our Giant Cupcake is the crumb coat. A crumb coat is a layer of frosting that picks up any unwanted crumbs so that nothing will get into your final decoration.
For a crumb coat, we place dollops of frosting onto the cake and using a spatula, slowly work the frosting into the cake. I place my spatula on an angle and work the frosting into the cake then scrape off any excess.
Place the Giant Cupcake back in the fridge for around 30 minutes so that the crumb coat can harden.
Decorate however you like, I used pre-bought Philadelphia frosting to decorate with a rose pattern. I will show you other tutorials later on for different ways to decorate your Giant Cupcake.
To extract your Giant cupcake, simply roll down the edges of the mould and pick up with clean dry hands.
I know this was a bit of a lengthy tutorial and I hope you all made it through the lot - trust me all the effort is worth the beautiful end result and delicious taste.
Love
Hungry Cakes
xxxxx
that is cool
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