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.

Desember 22, 2019

How to Make Chocolate Whipped Cream.

How to Make Chocolate Whipped Cream.

Whipped cream is quick and easy to prepare. Lighter than buttercream, it is a perfect topping for fruit, desserts, and ice cream. You can use it as a topping or filling for cakes, cupcakes, and other pastries too. If you want something more unique, however, try chocolate whipped cream instead!

Ingredients Basic Chocolate Whipped Cream Makes 2 cups (475 milliliters) of whipped cream.
½ teaspoon pure vanilla extract, 3 to 4 tablespoons (45 to 55 grams) granulated white sugar
2 tablespoons (15 grams) unsweetened cocoa powder, 1 cup (240 milliliters) cold heavy whipping cream.


Ingredients  Gourmet Chocolate Whipped Cream Makes 2 cups (475 milliliters) of whipped cream.
4 ounces (110 grams) milk chocolate, finely chopped, ¾ cup (180 milliliters) heavy whipping cream.
3 tablespoons water, A pinch or two of salt (optional).

Method 1 Making Basic Chocolate Whipped Cream.
1. Chill the mixing bowl and whisk ahead of time. Remove the bowl and whisk from your mixer. Place both into the freezer, and leave them there for 15 to 30 minutes.
Skip this step if you are using a food processor; you do not need to chill the bowl of a food processor. Make sure that it is fitted with whisks.
2. Add the vanilla extract and dry ingredients into the bowl. Once the 15 to 30 minutes have passed, take the bowl out of the freezer. Add the vanilla extract, sugar, and cocoa powder. You can use regular or Dutch processed cocoa powder.
To make mocha whipped cream, add 1 teaspoon of instant coffee or espresso powder.
If you are using a food processor, put the ingredients into the food processor's bowl.
3. Stir in 2 tablespoons (30 milliliters) of the heavy whipping cream. Use a spoon for this step; don't start up your mixer or food processor just yet. Simply add in 2 tablespoons (30 milliliters) of heavy whipping cream, then stir until the sugar and cocoa powder dissolve. This will help the cocoa and sugar mix more evenly into the rest of the whipping cream.
4. Pour in the rest of the cream and whip until stiff peaks form. Once the sugar and cocoa powder have dissolved, pour in the rest of the cold, heavy whipping cream. Set up your mixer, and let it whip on medium until the cream forms stiff peaks. This will take 4 to 5 minutes.
If you are using a food processor, your whipped cream should be ready in about 3 minutes.
5. Use the cream immediately. If you won't be using it right away, or if you have any leftovers, cover the whipped cream with plastic wrap, then store it in the fridge. Use it within 3 days.

Method 2 Making Gourmet Chocolate Whipped Cream.
1. Place the chopped chocolate into a mixing bowl. Set the bowl aside while white you prepare the next step. You will be adding hot water and cream into this, so make sure that it can withstand heat.
If you are using an electric mixer, you can prepare this in the bowl of your mixer.
To make white chocolate whipped cream, use 4 ounces (110 grams) of white chocolate instead.
To make dark chocolate whipped cream, use 3 ounces (85 grams) of dark chocolate. It should be less than 62% cacao.
2. Simmer the cream and water. Pour the heavy whipping cream into a small saucepan. Stir in 3 tablespoons (45 milliliters) of water. Bring the solution to a simmer over medium-low to medium heat, then remove it from the stove.
If you are making dark chocolate whipped cream, omit the water, and use 1 cup (240 milliliters) of heavy whipping cream instead of ¾ cups (180 milliliters).
3. Pour the heated cream over the chocolate. Let it sit for 30 seconds, then give it a stir with a whisk or spoon. You should notice the chocolate starting to soften up.
4. Wait for the chocolate to melt, then give it a stir. It will take about 15 minutes for the chocolate to melt, depending on the type you are using. Once the chocolate has melted, stir it again until no chunks remain. You want the color and texture to be consistent.
Give the melted chocolate a taste. If it's too sweet, add a pinch of salt to it.
5. Allow the chocolate cream to cool, then refrigerate it. Let the chocolate sit on the counter until it cools to room temperature. Cover it with a piece of plastic wrap, then put it into the fridge. Leave it there for at least 4 hours. The chocolate cream needs to be very cold before you can whip it.
Do not put the mixture into your fridge while it is still warm.
6. Whip the chocolate cream using a medium speed setting. You can do this in an electric mixer or in a food processor. Keep whipping it until the whipped cream forms stiff peaks. This will take about 3 to 5 minutes.
7. Use the whipped cream. If you won't use it immediately, cover it with plastic wrap, and keep it in the fridge. It should stay fresh for up to 3 days.

Community Q&A.
Question : Can I use chocolate syrup instead of melted chocolate in this recipe?
Answer : Yes! But be aware of the brand of syrup you are using. Known and well-trusted brands like Hershey's, etc. provide the same exact taste as to melting a chunk of chocolates. Try the dark chocolate variant.
Question : What can I add to white Cool Whip to make it chocolate?
Answer : Instant pudding (I prefer Hershey’s chocolate instant pudding).
Question : Can I use milk chocolate instead of dark chocolate for the ganache?
Answer : Yes. It won't be as rich, but it can still work.
Question : Can I use Cadbury's chocolate?
Answer : Sure! Just follow the recipe, and you should be fine!
Question : How do I know if my chocolate whipped cream is ready?
Answer : It's ready if, when you turn of the hand mixer and lift it out of the bowl, the cream has peaks that stay up. They won't stand straight up; if they look kind of like an upside down U or J, then you're good to go.

Tips.

Do not over-mix the whipped cream, or it will lose its smooth texture.
Make sure that your cakes and cupcakes are completely cool before frosting them.
You can spread this frosting onto a cake as-is, or you can pipe it on using a piping bag and decorating tip.
Add 1 teaspoon of instant coffee powder to your liquid to make chocolate mocha whipped cream.
Add 1 teaspoon of peppermint extract to make chocolate mint whipped cream. Reduce the vanilla extract to ¼ teaspoon.

Things You'll Need.

Making Basic Whipped Cream : Electric mixer or food processor.
Making Gourmet Whipped Cream : Mixing bowl (heat-safe), Small saucepan, Whisk or spoon, Electric mixer or food processor.

Mei 27, 2020