Here I share tips to create a unique and impressive giant cupcake.
You’ll need a few things to follow this tutorial:
Silicon cupcake baking mould set
Selection of piping tips including size 1, drop flowers, 2D and leaf tip.
Piping bags
Buttercream
Cake batter (sponge cake approx 5 eggs worth)
Cake release spray
Spatula
Method:
Stage 1 make the chocolate case.
You’ll need approx 300g chocolate. I have found dark chocolate is the easiest to work with.
1. Melt the chocolate slowly.
2. Pour into the cupcake case and tilt the case to pour the chocolate on to the sides. Turn the case whilst tilted to cover all of the inside. You might need to gently shake it forward to reach the final areas.
3. Now put the case in the fridge for about 20mins.
4. To remove chocolate case, hold both sides of silicon mould firmly and pull directly down.
Stage 2 Mix the cake batter and bake.
1. Spray silicon tins with cake release.
2. Fill the cases to approx 3/4 with the cake batter. I bake at 140°C fan oven for about 1hr 30m.
3. Allow to cool completely.
Stage 3 cake into case
1. The sides of the cake will need a trim to allow it to fit into the chocolate case. I also cut the base cake into 2 layers and fill.
2. Cover the cake in buttercream.
3. Gently drop the cake into the chocolate case.
Stage 4 buttercream flowers
1. Using a petal tip pipe 4 or 5 petals onto a flower nail. Repeat 5 times and leave to set. Or refridgerate.
2. Fill a piping bag with blue and white buttercream and pipe drop flowers using 2D tip.
3. Use a rose colour buttercream and pipe swirls with 2D tip. Starting on the inside and swirl out. Maybe 3 or 4 of these around the cake.
4. Use smaller drop flowers to create bunches of flowers around the cake. Fill as much as possible.
5. Pipe leaves around the cake and flowers.
6. Add the first piped flowers that are now cool and set. Carefully stick them to the cake with buttercream. Using a 1 tip add stamen to the flowers.
Try different colour combinations to match your theme.
Thanks for visiting!
Little Peach Cakery 