We have success! This went off in the end so perfectly, but I was stressing about not having enough time.. I always over stress, don’t I? I am baking for a promo event on Friday and I will also be appearing at a primary school Ladies Night with my first ever Cupcake Treats stall! But for now, onto the things you want to know…
Oh! I have added a contact page to this website, please send me all your questions if you have any and I will feature them so everyone can know the answer in a Q&A style. I get lots of comment questions and would love to share them!
The Giant Cupcake
Earlier in the week I ordered one of the silicon giant cupcake moulds that are on special and all over informercials. I have to say, I am pretty disappointed. Not only did I use the wrong mixture so my cake didn’t rise high enough (my fault) but when the skewer came out clean and I took it out and got it out to cool, a lot of the mixture had stuck to the sides and didn’t peel away neatly.
Sooo off to the Wilton tin and a different recipe and we have success. I baked the giant cupcake the night before as it is extremely hard to level out the top and bottom when it’s fresh without making a very very big crumbly mess!
I recommend for this that you have a large cake leveller – I know it is a lot of money, but it makes all the difference. You can use any regular cake recipe, or a double cupcake recipe, as one is not enough.
The Frosting
After a discussion with the customer on Friday, due to the weather and the day delay before the event, we decided to go with buttercream instead of whipped cream as the frosting base, and added a lot of crushed Oreo into the mix right at the end.
Paw Prints
If you want to cut anything out of Oreo’s like the picture you will need a metal cookie cutter (plastic might not be strong enough) that is small enough to get your shape. Put all the Oreos IN THE FRIDGE. Cutting them at room temperature will cause them all to fall apart and crack pretty much instantly.
When you’re ready to attempt to cut them out:
1) Place your cookie cutter over the Oreo and press down slightly to make an indent so it doesn’t slip
2) As it is probably uncomfortable to push down with your hands, get a large kitchen utensil (we used a potato masher) or something flat to put over the top and push down really hard.
3) Take the leftovers away and the Oreo should still be inside the cookie cutter. Press down around the edges gently to ease it out, and set it aside.
They are always going to be very fragile, so be careful not to crack either biscuit layer, and when you put them on the cupcake push them right into the buttercream so they don’t move.
callum hann
/ August 12, 2010How have I only just found your blog. Brilliant
Liz
/ September 24, 2010Stumbled across your blog recently and absolutely love it!
Just wondering what recipe you used for the cake? I have a Wilton tin too and was a little disappointed when cheap silicon versions started popping up everywhere… but I’ve tried using both and the Wilton is definitely my choice.
sophia
/ November 13, 2010Hi,
I was wondering do you use the same recipe for the giant cupcake as you would for a normal size one?
Do you have the recipe for this giant cupcake?
Thanks~
Monnie
/ November 14, 2010If you’re looking for a good recipe to use with the giant cupcake tin, you can use any good pound or butter cake recipe. You want the structure of the cake to be able to support itself, so a sponge would not be ideal in this situation.
This is a recipe that actually came with the tin (http://www.wilton.com/idea/Double-Chocolate-Pound-Cake-1), I haven’t given it a go myself however the ingredients put together would make a really delicious cake.
Bridget
/ February 1, 2011I also have silicon giant cupcake moulds which i am about to try I hope that we dont have any issues…. as you have described. x-fingers
huni
/ June 2, 2011Hi, Just found your blog
… I have the wilton cupcake tin, i used it for the first time. Although i was pleased with the outcome I found that the bottom layer on the outside was hard. This ruined the cake a little as it made it taste dry! Can gresseproof paper be used and if not what is the best solution?
Thanks
Monnie
/ June 2, 2011Huni, it’s hard to use baking paper to line the sides because of the “case” appearance, but any cake will come out with the crust a little harder than a cake in a thinner tin. You can use Wilton’s Bake Even Strips to help with the crust but the best way is when the cake is cooled to wrap in cling wrap and sit overnight, or even freeze and then defrost again, it’ll bring some of the moisture back into the cake.