How to Make a Giant Cupcake

Saturday, June 27, 2015

For Lexi's first birthday this year, we decided to make her a giant cupcake for her birthday cake.  A cupcake for my little cuppy-cake- perfect!  But not just any cupcake would do.  We wanted to make a super mega cupcake.  

As it turned out, it wasn't as hard to create as I would have initially thought but there were definitely a few steps in the process, so I thought I would share how you can create your own too.   


First off, you will have to have a giant cupcake pan to create the form.  We ordered ours online, and it arrived two days later (can I get a hooray for Amazon Prime?!?!) 

In any case, once you have your pan, you will need to spray it with cooking spray REALLY GOOD. If any part of your cake sticks it will be very hard to make your cupcake look right again. 


I like to use the Pam for Baking Spray for projects like this.  It has a tad bit of flour already in the spray.



Make your cake batter and pour it evenly into the two halves of this pan.  

HINT: We used a box cake mix because this cake wasn't really to be eaten.  We knew our Lexi would be tearing into it and making a mess with it.  We learned the hard way that this pan actually took a LOT of batter to fill it.  We ended up mixing up 2 box mixes to make this cake.  If you use just a regular amount of cake batter, your cupcake may be on the smaller side, but it will still have the same shape and appearance.  It's completely up to you!


Ta da!!  This is how your baked cake will look just out of the oven.  If you do use extra batter, it will definitely take longer to bake, so keep a close eye on it and check it for doneness often. 


Flip it out of the pan after about 10 minutes and let it cool on a cooling rack.  


You will have to trim the two halves of your cupcake to make it level on both sides so it sits evenly together.  Using a bread knife, trim away the excess until both parts have a flat surface.


Your cupcake should now fit together like this.  But you are far from done.  The decorating of the cupcake is the BEST part!  Though it does require some precision. 


To begin decorating your cupcake, first decide on the color of your frosting.  I whipped up a simple buttercream frosting, and chose to leave the bottom part white, but colored the top part pink and aqua.  

You will begin by icing the bottom part of your cupcake first.  For this step, I used a cake turntable to make this process A LOT easier.  It's not required, but it certainly does help.  Either way, you will need to turn the bottom of your cupcake upside down to ice it, as seen below.  

Start by layering on a goodly amount of frosting evenly onto the bottom part of your cupcake.  To achieve the "crimped cupcake wrapper" look, I used a small frosting knife and simply dragged it gently up the side of the cupcake, leaving a track where the knife traveled.  Repeat this step all the way around the cupcake. 

Then add a small amount of icing to the top (bottom) of the cupcake. This will help keep your cupcake from moving once you flip it back upright again. 



When you are finished icing the bottom part of the cupcake, you are ready to flip it over.  Place a cake plate or board on the top of it, grasping it gently but firmly with one hand on top and one hand under the turntable.  Then flip!  While a little nerve-racking, this step is really pretty simple, I assure you.  

HINT: Make sure whatever you place on top of your cake at this point to flip it is what you want your cake resting on once it's done.  It will be very difficult to move a fully iced cake to something else once you are finished. 


Once you are all flipped back upright, it's time to ice the center of the cake.  Give it a good layer of icing.  You see here, the edges aren't perfect at this point.  That's no problem.  You will be decorating over that part soon!


It's time now to add the top and really get down to business!  Notice, I'm still working from my turntable here.  It really does make the icing go a lot smoother, especially the top part. 


At this point, I added food color to some of my icing to make a large pink batch and a small aqua batch. Of course, choose your own colors and mix up as many or as few as you like to complete your cupcake.   

Start by carefully plopping down a good amount of icing on the top part of the cake.  Use your frosting knife to smooth it on symmetrically as you gently turn your turntable. leaving you with a nice swirly cupcake pattern on top.

It's really starting to look like a cupcake now! 


The rest is all icing on the cake- LITERALLY.  I used my aqua icing in an icing bag to cover the seam where the two halves came together.  I also piped my remaining pink icing around the base of the cupcake.  I finished by adding sprinkles and oversized daisy confetti. 


So, there it is, folks.  A labor of love.  It was actually a lot of fun making for Lexi, and I was really happy with the finished product.  


To give you a perspective on the size of this cupcake, here's our little cupcake sitting with it.  Notice, I topped it with a cherry right at the end.  


And from the looks of things, I would say Babydoll enjoyed her cupcake too!  Aaahhh, one birthday down, many many many more to go!



And I leave you with a wonderful gem that I found when researching how to make this creation. Cupcake Jemma is a wonderfully talented and very British (one of the reasons I love her) young lady with her own You Tube channel dedicated to baking (mostly cupcakes).  Check her out on You Tube for all sorts of recipes and helpful baking hints!  

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