how to making a giant cupcake cake without a mold

How to Making a Cupcake Cake without 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 one medium-sized cupcake cake. For a larger cake, double the measurements.

1 cup (240 mL) white sugar.

1⁄2 cup (120 mL) butter.

2 eggs.

2 teaspoons (9.9 mL) vanilla extract.

1 1⁄2 cups (350 mL) flour.

1 3⁄4 teaspoons (8.6 mL) baking powder.

1⁄2 cup (120 mL) milk.

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. Preheat your oven to 350 °F (177 °C). Let it warm up as you begin to make your batter.

2. Make your cake batter. Let the butter soften for a few hours, then use a mixer on a medium setting or a wooden spoon to combine it with the sugar until fluffy. Stir in the eggs one at a time, then add the vanilla. In a separate bowl, combine the flour and baking powder, then add it to the mixture and stir. Mix in the milk until the batter is smooth.

3. Pour your cake batter into five shallow mixing bowls. To make a giant cupcake cake without a special mold, you’ll need to bake five different cakes and stack them. The four base cakes will be smaller and flatter, about 9 inches (23 cm) across and 3 to 4 inches (7.6 to 10.2 cm) high, while the dome cake will be taller and more round. Divide your batter equally into four shallow bowls to make the base cakes. Use a layer of parchment paper to keep the batter from sticking. For the dome cake, simply fill the bowl a bit more.

You can use round baking pans or stainless steel bowls to bake your cakes.

If you don’t have four bowls of the same size, simply pour the batter into the same bowl one cake at a time.

4. Bake your cakes at 350 °F (177 °C) for 20-30 minutes. Check on your cakes every 7 minutes or so, adjusting the time as needed. They should get golden brown on top, but shouldn’t look burnt, and should feel springy to the touch.

You can check if your cake is done by sticking a toothpick into the center. Pull it back out and check to see if there is wet batter on it. If so, put your cake back in for 5 minute intervals, checking the toothpick each time. When it comes back dry, your cake is ready to go.

5. Remove the cakes from the oven and let cool. Let the cakes sit in the bowl for 10 minutes, then remove them and let them cool completely, for another 15-20 minutes, on a baking sheet.

6. Taper the edges of your first three layers. Stack your four flat cakes on top each other. Use a long knife to cut about 1⁄2 inch (1.3 cm) from the second layer and 1⁄4 inch (0.64 cm) from the bottom layer, leaving the top third and fourth layers intact. You’ll be cutting at a slant all around the circular cakes to achieve a cupcake-like base.

7. Cut off the rounded top of the top cake. The dome-like cake that will serve as the top of your cupcake should only be rounded on one side. Use a knife to carefully level off the top of the cake, leaving the bottom, the part molded from the bowl, intact. Lay it flat side down on top of the other four cakes, using a knife to trim the sides and give it a slanted look.

Put some cake scraps on the very top of the dome if you need to round it off.

8. Make your icing. Microwave the 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.

9. Frost the top of each cake. Use the same icing recipe as above. Take down your stack of cakes and smooth a layer of frosting on top of each one, starting with your bottom cake. Stop when you get to the dome cake on top.

Level off any rounded tops to keep the cake stable. Trim away any pointy sides as well.

10. Frost the whole cake and let it set in the refrigerator. Use a large, flat knife to frost your cake completely. Put it in the refrigerator for at least 30 minutes to let the frosting harden.

11. Roll out tubes of white fondant. The tubes should be about 1⁄2 inch (1.3 cm) thick and 4 inches (10 cm) long. Use your fingers to roll them and a knife to cut them to the right length.

You can buy fondant online or at baking stores, or make your own at home.

12. Place your fondant rolls vertically along the bottom of the cake. Leave about 1⁄2 to 1 inch (1.3 to 2.5 cm) of space between them and push them lightly into the surface of the cake. These will be the ripples at the bottom of your cupcake, which will look like the folds of a paper cupcake cup.

13. Stick a roll of colored fondant over the tubes. Roll it out flat with a rolling pin and cut the sheet in half. Press one half onto the cake at a time, using the heat of your hands to help stick it to the cake’s surface. The fondant may be a bit difficult to work with, so be patient and gently rub it into place. The fondant should only cover the bottom part of the cake, so trim away any extra with a knife.

For a cleaner look, use a spoon to indent the fondant around the tubes at the very bottom of the cake.

14. Frost the top of the cake. Use a piping bag and decorate the top of the cake however you want. You could use a rosette tip to cover the top in rose patterns, or spiral the frosting around the top. Decorate with sprinkles and enjoy!

Things You’ll Need.

1-5 shallow, stainless steel mixing bowls or pans.

Parchment paper.

Large mixing bowl.

Mixer or wooden spoon.

Large measuring glass.

Toothpick.

Baking sheet.

Knife.

Fondant, white and colored.

Rolling pin.

Spoon.

Sprinkles.