how to making a giant cupcake cake with a mold

How to Making a Giant Cupcake Cake with a Mold.

If you’re looking to get creative with your baking, a cupcake cake is a great way to start! Cupcake cakes look great, but only require a regular cake recipe, some gluing with frosting, and a creative mind. You can carve a giant cake into cupcake shape or arrange lots of small cupcakes into a unique shape or pattern for any occasion. No matter what kind of cupcake cake you choose, your taste testers will love the shape and flavor of this delicious dessert.

Ingredients.

Makes 1 giant cupcake cake.

2 15 to 16 oz (430 to 450 g) cake mixes.

2 3 to 4 oz (85 to 113 g) instant pudding mixes.

8 eggs.

2 cups (470 mL) water.

2⁄3 cup (160 mL) of vegetable oil.

Icing.

Makes 10-12 servings.

2 cups (470 mL) butter.

6 cups (1,400 mL) powdered sugar.

2 tablespoons (30 mL) whipping cream.

2 teaspoons (9.9 mL) vanilla or almond extract.

A few drops of food coloring (optional).

Steps.

1. Get a large silicon cupcake cake pan. The easiest way to make a giant cupcake is to use a specialized, two-part silicone pan. One side of the pan will be the bottom of the cake, with accordion folds along the sides to make it look like a paper cupcake liner. The top will be dome-like with a point, mimicking the shape of a regular cupcake.

You can find a cupcake cake pan online or at a specialty baking store.

2. Preheat your oven to 325 °F (163 °C). Let it warm up as you prepare you batter.

3. Coat your cupcake pan with non-stick spray. Spray the pan carefully, making sure to completely cover the accordion folds in the pan. You can also brush on a liquid non-stick product, which might give you fuller coverage.

4. Mix all batter ingredients in a separate bowl. Pour your cake mixes, pudding mixes, eggs, water and oil to a bowl. Use a mixer on a medium setting or a wooden spoon to mix until the batter is thick but pourable.

You can also make your cake from scratch using your favorite Pound cake recipe. Make sure you make enough to fill up your mold. If you’re not sure how much your recipe will fill, double the recipe just to be safe.

5. Measure your batter and pour it into the pans. Pour 2.5 cups (590 mL) into the top, dome-like part of the cupcake, and 3.5 cups (830 mL) for the bottom. The pans shouldn’t be totally filled; your cake will rise to fill the rest of the space.

6. Bake your cakes at 325 °F (163 °C) for 1 hour. After half an hour, remove the cakes and put a loose tent of aluminum foil over the top part of the cupcake, then place them back in the oven for the remaining half hour. This will prevent it from cooking faster than the bottom part and becoming dry.

When the hour is up, stick a toothpick into the cake. If it comes back wet, stick the cake back in at 5 minute intervals, continuing to use the toothpick to see if it’s done. When the toothpick comes back dry, your cake is ready to go!

7. Let your cakes cool in the pan for ten minutes. Then, remove the cakes from the pans and place them on a baking sheet. Let them finish cooling for about 10-15 minutes.

8. Cut off the tops of your cakes to make them straight and level. To make sure you cut at the right height, place the cakes back in the cooled pan. Cut both the dome and the base cakes so that they’re the same height as the cake pans.

Use a long, flat, serrated knife for the most even cut.

9. Mix up your icing. Microwave your butter for 10-30 seconds until it’s slightly soft but not melted. Use a mixer on a medium setting or a wooden spoon to mix it with sugar in a large bowl until light and fluffy. Stir in the whipping cream, vanilla, and any food coloring you want. Keep stirring until the frosting is thick but spreadable.

If you want to use different colors in your pattern, separate the frosting evenly into different bowls, then add your desired food coloring to each bowl.

10. Frost the top of the bottom cake and place the other cake on the icing. Spread a layer of medium thickness onto the bottom portion of the cake, then set the top portion firmly on top. The frosting should “glue” it into place.

11. Ice the rest of the cake and add sprinkles. You can ice the full cake, or just do the top portion to make it look more like a cupcake. Use a piping bag to spread the frosting in rosette patterns to add texture, or do a simple swirl. Add some sprinkles on top to complete your delicious cupcake cake!

Things You’ll Need.

Silicon cupcake cake pan.

Non-stick spray.

Large mixing bowl.

Mixer or wooden spoon.

Large measuring glass.

Aluminum foil.

Baking sheet.

Knife.

Piping bag.

Sprinkles.