Big Cakes: Giant Cupcake

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Preparation info

  • Serves

    10-12

    • Difficulty

      Medium

Appears in

Bake and Decorate

Bake and Decorate

By Fiona Cairns

Published 2011

  • About

Instead of making a batch of cupcakes, why not confuse everyone and make a monster! It is a little wasteful because of the need to shape the coffee cakes, but enjoy sampling as you sculpt them. Cook’s treat!

Ingredients

    Method

    Preheat the oven to 180°C/fan 170°C/350°F/gas mark 4. Lightly butter 2 × 15cm diameter, 7cm deep, round tins and line the bases with baking parchment. Pour the batter into the tins and bake for 30-35 minutes. Leave to cool completely, then put it in the freezer for about an hour (this makes it much easier to shape).

    Take 1 cake and, with a very sharp knife, cut down the sides at an angle so that it is narrower at the base (to mimic a cupcake case). Slice the cake horizontally and fill with buttercream, spreading it on the top surface too. Take the second cake and place on top. Shape it into a dome, then slice it in half horizontally and fill with buttercream.

    Spread a layer of buttercream around the sides of the bottom cake and put the remainder into the piping bag fitted with the star nozzle. Ice the top just as you would a small cupcake.

    Arrange the chocolate fingers vertically all around the sides of the cake for the ‘cupcake case’, pressing them into the buttercream. Sprinkle the chocolate coffee beans over the cake and place the candle on top.