A giant cupcake cake makes a fun and adorable cake for anyone at any age at five or fifty. This simple, easy giant cupcake tutorial will have you making it more often than you planned. Whether you are a home baker or a professional cake decorator a giant cupcake is one fun cake to make for family or customers.
I made this Cute Giant Cupcake recently and I thought some of you might find the progress pictures interesting. It's fairly simple but the best part is I did not use a giant cupcake mold or giant cupcake pan for this. Pretty cool enh?
How to make a giant cupcake (pin)
So I did not have a giant cupcake pan but you can certainly use one if you have it.
- I used these two pans.
- One is my Wilton 6" half spear for the top and
- The other is a jelly or pudding pan I had on the bottom.
Alternatively, If you do not have any of these above - bake a sheet cake and use various size circle cutters. Start from the bottom to top with a small to large circle cutter. You would need about 4 layers one-inch layers of 4" 5" 6" and 7" cake circles for the bottom. And again the same size and number for the top but in reverse order. Makes sense? I think it would be best to dowel as well.
About this cake
- Cake Flavors - I used my 'Basic Vanilla Cake with flavor variations' recipe to make my orange flavored cake.
- Filled it with homemde lemon curd.
- Frosted with pink Swiss meringue buttercream.
- You can use any of my five homemade sugar paste recipes - this one is my homemade sugar recipe from scratch which always works great.
Now we'd done the basics of how to layer, stack and crumb coat your cakes. So I've taken the liberty to presume you don't need progress pictures for that. (you can see my video on cake decorating basics - how to Level, Tort and Filling a cake here). So here it is.. all totted, layered, crumb coated and smoothed.
The giant cupcake bottom
- Roll long strip of pink fondant. You can use Modeling chocolate too!
- Measure the height and length so you have enough to go around.
- Roll the long strip into a jelly roll as shown below.
- Add some moisture the cake if necessary for the fondant to stick (I have condensation that does the same for me)
- Unroll the fondant strip around the cake.
- Cut off any excess.
- Ensure the paste has adhered to the cake well.
- While the paste is fresh and soft, make the impression lines
- I used a wooden dowel - u can use two dowels simultaneously to help keep the paste in place.
- All I did was press the dowel into the paste.
- Roll some sugar paste into a long sausage.
- I used the leftover pink fondant used on the bottom.
- Place it on the dome in a spiral as shown below.
- Make sure it adheres to the buttercream well.
- If your buttercream is soft - chill the cake for 15 mins
- Moisten the dome with water.
- Roll some light pink fondant and drape over the top. (notice my paste is slightly marbled with white)
- Use your fingers to gently tease the fondant into the fondant sausage swirl you just attached.
- Cut off any excess below.
Now let's sprinkle it up
- This is just various colors of fondant rolled into thin sausages then cut into small pieces to look like the sprinkles.
- Attach with water.
- The Cherry is just a small ball of red sugar paste - with a stalk made from brown sugar paste.
- The drip is again a long sausage that is unevenly rolled. So it's small and big and all wiggly!! Then attach it to the cupcake.
Voila!! My Giant Cupcake is all ready!!