Saturday, March 5, 2011

Giant Cupcake Cake



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!

7 comments:

  1. Holy cow, I can only imagine trying to eat one of those my myself with a cup of Earl Grey.

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