How to Make a Giant Cupcake
Candy’s Cupcakes began with baking and decorating cupcakes and giant cupcakes. I found that I made a niche by adding various designs to a giant cupcake and enjoyed the cute look of them.
I often get asked how I make giant cupcakes and their base. I thought I’d share with you the techniques I use.
1. Firstly, invest in a giant cupcake silicone mould. You can purchase these from most shops or eBay. I find silicone moulds are easier to use compared to the pan, as you can peel it away to remove the cake/case. No cake pan lining required (let’s face it, lining a cake pan isn’t the most thrilling part of baking).
2. Use a dense cake recipe such as a pound cake. Crumbly sponge recipes are likely to… crumble, and not maintain their shape when removing the mould.
3. Once cooked allow to cool. Using a sharp serrated knife level both cakes. I tend run the knife along the top of each mould (being careful not to cut into the mould).
4. Next, turn your mould upside down and gently peel away the mould and roll upwards until the cake is released.
5. You will then need to slice off the sides of the base, say around half a centimetre thick all around. This will allow it to fit into the candy base you will make next.
6. To make the edible cupcake case you will need a bag of Candy Melts. I find that Hobbycraft sell them cheapest and if you’re buying them in bulk they offer free delivery over a certain spend. Candy Melts differ from cooking chocolate as they are a much thicker consistency, will hold up to warmer weather and are less likely to crack and break.
7. Simply pop the entire bag into a microwaveable dish and microwave for 1 minute. Stir vigorously and pop back into the microwave for 15 seconds at a time until completely melted.
8. Pour the melted Candy Melts into the base of the giant cupcake mould (now cleaned and ready to use again). Keep the used microwaveable bowl and spoon to one side. Using the back of a spoon coat the inside of the mould with the melted Candy Melts. Once you’re happy quickly pop it into a freezer for 10 minutes.
9. Cover your cake board with fondant and ribbon (so many people don’t do this but it makes a huge difference to the ‘look’ of your final cake).
10. Remove the base from the freezer. Gently pull the base outwards at the top to release the top edge. Do this the whole way around so that the top inch or so is released.
11. Gently roll the silicone base downwards until the whole thing is peeled away cleanly. You should now have a perfect cupcake case for your cake. Little tip: If any cracks do appear then you can use the Candy Melts to fill and seal the crack. It also acts as a fantastic glue to stick decorations to the base and the base to the board.
12. Re-melt the scraps of Candy Melts in the used bowl, if they’ve all ready set, and pop a little bit onto the centre of your decorated cake board. Put your giant cupcake case onto the blob of Candy Melts and allow to set.
13. You can now half your sponge cake and layer up the inside of the cupcake case. Be careful not to apply too much pressure as this will cause the cake to expand and crack the case.
14. Attach the top of the cupcake and decorate however you like :0).