May 14, 2013

DIY Giant Cupcake


*Wilton Giant Cupcake pan
*Shorting and flower 
*2 boxes of cake mix
*2-3 containers of icing 
*Food coloring
*icing tools
* Fountain (Optional)


1st Cover the giant cake pan in shortening, make sure to get all the creases good. 
Then sprinkle flour lightly over the shortening.


Measure: 2 cups of cake mix for the top half of the cupcake
 & 3 1/2 cups for the bottom
Cook on 325 for an hour(till tooth pick comes clean) and
 turn around half way through to make sure cake cooks evenly




Let it cool in pan for 15 mins, then completely on a cooling grid.


After the cake is completely cool you want to take a serrated knife 
and make the centre of the top and bottom level.  

I choose to Fountain the bottom half of the cupacke and use a little bit of icing
 in the middle of the two pieces to hold them together but you could also
Ice the bottom of the cupcake and then put a small amount of icing between the layers to hold them together

Cover the top in a small amount of icing in the color you want to decorate with,
 to cover any small places you might accidently miss. 
 Starting from the bottom going up apply icing in a circular motion.














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