I made this Cute Giant Cupcake recently and I thought some of you might find the progress pictures interesting. It’s fairly simple! and no I did no use a Giant cupcake mold or pan for this..
Let me show you how I did it.
How to make a Giant Cupcake
So I did not have a Giant Cupcake Pan. 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 for the bottom.
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If you do not have any of these – I’d say bake a sheet cake and use various size circle cutters then start from the bottom to top with a small to large circle cutter and
and again bottom to top with a large to small circle cutter again!!!
Make sense? I think it would be best to dowel as well.
So here I skipped to the forward presuming you know how to layer, stack and crumb coat your cakes. If you do not I do have videos showing you how to do all of that. Please check out my videos on how to Level, Tort and Filling a cake.
I used my Basic Vanilla Cake with flavor variations to make my Orange Flavored Cake.
I used my Lemon Curd Cake Filling recipe but make an orange curd instead. Just replaced the lemon with orange juice and orange zest
And my favorite Swiss Meringue Buttercream in Magic Colors Bazooka Pink Gel.
Of Course you can use my Homemade Sugar Recipe which always works great.
So here it is.. all totted, layered, crumb coated and smoothed.
The Giant Cupcake Bottom.
I rolled a 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 in to a jelly roll as shown below.
moisten your cake with water so the paste with stick.
Then unroll it onto 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.
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An alternate method would be to just pipe lines with buttercream. Let it chill until firm. Then cover with fondant pressing between the buttercream lines to get a nice smooth finish.
Now the Cupcake Dome
Roll some sugar paste into a long sausage as shown. I used the left over of my pink used on the bottom.
Place it on the dome in a spiral as shown below. Make sure it adheres to the buttercream well. If you need chill it for a few minutes so it holds it’s place.
Moisten the dome with water.
Roll some light pink fondant and drape over the top.
Use your fingers to gently tease the fondant into the spiral you just attached.
Cut off any excess below.
Now let’s sprinkle it up a bit.
This is just various colors of fondant rolled into thin sausages then cut into small pieces to look like sprinkle. Attach with water.
Now let’s make the Drip and the cherry!!
The Cherry is just a small ball of red sugar paste – with a stalk made from brown sugarpaste.
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!!
Well, I do hope you find these progress pictures useful.
Have fun baking !
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