Saturday, March 5, 2011
As a wedding gift, we received a silicone bakeware set that produces a giant cupcake! These pans are so much fun.
I used the chocolate cake recipe from the Black Forest Cake because I knew it would hold up well to being stacked, and it is a really good chocolate cake recipe.
I made a well in the middle of the bottom layer and filled it up with vanilla pudding by special request. And then I added purple sprinkles, simply because I could.
After I crumb coated the two pieces and let them chill in the fridge for about 30 minutes, I couldn't wait to start decorating it!
The bottom layer is a ruffle-technique that I originally saw on marthastewart.com. It is actually pretty easy, and I think it looks quite cute on this giant cupcake. I put both lilac and white buttercream in the piping bag to get a two-toned effect. These ruffles were made with a Wilton 104 tip.
For the top of the giant cupcake, I decided to cover it with roses. We learned how to make these simple roses in my Wilton decorating class to cover cupcakes, but I never thought of covering a whole cake with them until I saw a cake made by Amanda of IAmBaker. It is such a simple technique, but it looks awesome!
I made these roses with a Wilton 1M tip, and then sprinkled on some pink sanding sugar for fun.
I am really happy with how this turned out! It is intensely girly and cute, which was perfect because I was making it for our girl's movie night last week.
I hope everyone has a great weekend!