Giant Cupcakes – Tips & Ideas

So I’ve given you two basic recipes for using in your Giant Cupcake Tins but I thought I’d also cover a few quick tips on  working with it now.

Split it and fill it!

jan projects 192 (Copy)

 

This photo is showing a cupcake base trimmed down, so it will fit in a chocolate shell.  If you’re covering with buttercream or sugarpaste (fondant) then there’s no need to trim away the sides.

Cake is much easier to trim and split when it’s cold.  Wrap your cake well in clingfilm and then chill in the fridge for a couple of hours.  A sharp serrated knife is the best to use and always cut in towards the centre of the cake, never letting the knife burst out of the cake through the crust as that pulls away the clean shape of your cake.

Have you ever split a cake in two, lifted off the top feeling sure you’ll remember exactly which way it goes back on…..and then instantly forget?

Insert two cocktail sticks one directly above the other one on the base portion, one on the top and then lift it off.

jan projects 189 (Copy)

Once you’ve put your filling in the middle line them up again and you have a perfectly matched top and bottom!

jan projects 192 (Copy)

Cover it in Sugarpaste (fondant)

feb projects 3 251 (Copy)

Trim both pieces flat and cover the cake in ganache or buttercream, depending on your preference.  Set it onto an upturned side plate or bowl.  This gives you room to trim off sugarpaste at the base neatly with scissors, tucking a little sugarpaste under the edge giving you a completely covered shape.

feb projects 3 220 (Copy)

Cover the base upside down.  It’s much easier.

 

feb projects 3 230 (Copy)
feb projects 3 232 (Copy)
feb projects 3 240 (Copy)

Make it a Chocolate Shell!

jan projects 240 (Copy)

Full instructions for the shell are here,  you will need to trim down the cake to fit it inside!

jan projects 193 (Copy)
jan projects 198 (Copy)
jan projects 199 (Copy)

There really is lots you can do with Giant Cupcakes  once your imagination gets hold, not to mention using the tin for something completely different – these are just a few tips to help you along the way x

Ruth Clemens, Baker Extraordinaire

Meet me down the aisles of The Pink Whisk Shop – for all sorts of cake decorating and baking delights!

Related Posts Plugin for WordPress, Blogger...
Print Friendly
This entry was posted in Cake, Decorating. Bookmark the permalink.

4 Responses to Giant Cupcakes – Tips & Ideas

  1. Mary-Ellen says:

    Brilliant, as always. Thankyou.

  2. georgina williams says:

    Hi there how far up the tin do u put mixture as i think i may have filled giant cupcake tin far too much Oooops

  3. Laura says:

    Hi,
    I’m just about to make a giant chocolate cupcake for my daughters 9th birthday on Sunday. I’ve been advised of people to put 2 tsp of strong coffee into my mixture to bring out the flavouring. Is this right? Any help and advice would be much appreciated.
    Thanks x

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>