how to make a giant cupcake recipe

How to Make a Giant Cupcake Cakehi everyone i'm stephanie from wilton,one of our popular pans is the

Wilton

Updated on Jan 18,2023

How to Make a Giant Cupcake Cake

hi everyone i'm stephanie from wilton,one of our popular pans is the giant,cupcake pan and i think it's so popular,because you can really use it for tons,of different occasions now let me tell,you about the first time i ever made,this cake it was a disaster it was when,i was a senior in college and it was,when i was really new to baking before i,worked at wilton and i put way too much,batter in it i didn't read the,instructions at all put way too much,batter in it and it baked up and over,all over my oven and my roommates were,mad,so to help you guys avoid any roommate,drama today i'm going to tell you how to,use this giant cupcake pan first i'm,preparing the pan using cake release i,really like using cake release for pans,like this because you brush it in that,way it's really easy to get all those,details you can also use bake easy or,non-stick spray just make sure you spray,the pan very well an important thing to,remember about this pan is that it,really works best with pound cake so i,recommend you use your favorite pound,cake recipe if you don't have one and,you prefer to use a cake mix you can,certainly do that but you're gonna have,to doctor it up a little bit to make it,more sturdy so for one cake mix you need,one pack of instant pudding mix,four eggs one cup of water and a third,of a cup of vegetable oil now this pan,calls for six cups of batter so you're,going to need to double that so i have,everything i need right here i have two,cake mixes two instant pudding mixes,eight eggs,two cups of water,and two third cups of oil,so i'm gonna go ahead and i'm gonna mix,this all together,once your batter is all mixed up go,ahead and measure it out we need two and,a half cups for the top of the cupcake,and three and a half cups for the bottom,of the cupcake now it's important that,you measure out the batter before,uniting the cupcake this ensures that,you will have happy roommates,once you're done filling your cake pan,with batter bake it in the oven at 325,for an hour if the top comes out a,little dry that means it baked a little,bit faster than the bottom to prevent,this you can tent it with foil halfway,through baking to slow it down a little,bit,once your cake is done baking let it,cool in the pan for 10 minutes and then,take it out of the pan and let it cool,completely,once the cakes have cooled completely,level them,a helpful hint to level the top is to,put it back in the pan and use the pan,as a guide when leveling it,now we're ready to color the icing teal,from color right's bright and bold,palette it's eight drops blue two drops,yellow,use icing between the two layers to,adhere the top and bottom together,there really are tons of different ways,to decorate this cake you can ice both,the top and the bottom or leave the,bottom on ice to make it look more like,a real cupcake that's exactly what i'm,gonna do and i'm covering the top of my,cupcake with 1m rosettes,any spots where cake is showing through,you can just put a little star there,now that's a cupcake and you know what a,cupcake needs,sprinkles and done,i don't know i may send a piece to my,roommates as a belated apology what do,you think katie conseta do you want some,cake,whatever the reason you guys make your,next giant cupcake follow these,instructions and i know it will turn out,beautifully,so tell me in the comments below the,reasons you've made your giant cupcake,don't forget to like this video,subscribe to our channel to access all,of our videos i'm stephanie from wilton,thanks for watching,you

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In-depth Giant Cupcake Tutorial - How to Ice and Decorate a Giant Cupcake

so I know you all know me for my mini,cupcakes but today we're switching it up,and we are making giant size so this is,a massive cake this is actually just 10,to 15 people so much bigger than a fan,of the mini cupcake but who can complain,with more cake right so tuning because,I'm ready to make this fun giant cupcake,with you so today I've already pre baked,a giant cupcake so I've got the base,here and the top I've decided to screw,up and allow to keep it nice and easy,but of course change it up however you,like I've just got my cake board a,piping bag some cute sprinkled pill,balls to go on top,I've already pre colored the buttercream,so I've gone a pastel green and a pastel,pink or something cute today I got my,trusty turntable my spatula a knife to,cut the cake and some white chocolate,I'm gonna melt this white chocolate down,into the silicon base to give this the,base structure of the cake and it looks,amazing,if you don't obviously have two sets,like I have here today already washed,and clean ready to go for the base just,take your cake out and wash that before,you start the next step but I'm gonna,put my white chocolate in the microwave,now I'm gonna melt this just really,carefully so only 20 to 30 seconds at a,time I do not want to burn this but guys,be very careful with chocolate because,it is expensive you don't want to get,lumps and have to throw it out and start,over again if of course you prefer put,it over a double boiler on them on the,stovetop and melt really carefully but I,don't like doing dishes so I'm not going,to do that I'm gonna put it in the,microwave and just watch it very,carefully so in my chocolates melted,I've put it in for four intervals of 30,seconds and now it's just you can see,it's nearly all the way melted but I,want to just keep stirring it because,the heat will naturally melt that,further and we don't want to melt it all,the way in the microwave cousin it may,risk burning so just take it out just,before it's ready and keep stirring for,about 30 more seconds and you'll find,that those last little lumps will melt,through naturally,so I've decided to go with just a plain,white chocolate today for the base,because we do have our colored,buttercream is going on the top half but,of course you can use an oil based food,coloring and color that any color you,wish,it also looks amazing to do it white and,then paint it with a pearl luster dust,to make it really shiny or even gold or,silver treat if you have the time but,today we're doing two coats of white,chocolate I much prefer to do two things,codes than ones Dyck coat because then,you get a really opaque and strong base,which is really important so I'm just,going to go ahead pour in the first,layer and let that sit so I'm going to,pour half chocolate in at this stage I,don't really mess around with a spatula,or anything I think it's easy enough,just to lift it up and you want to,rotate it just to get that chocolate or,a right to the edge and you want to go,all the way around just to make sure,everything is coated and then we can let,it set and do our second coat you can't,do this with the metal tenders doesn't,work well to get it out so you really,need to buy the silicon ones but they're,very cheap on eBay or any other online,websites you can see how thin that,chocolate ends up being over here so you,it is really important to do that second,coat otherwise when you do take it out,you can see the cake through and it can,crack which looks really bad so you can,see there's quite a bit of excess so you,just want to tip that out now and I just,use my clean hands to go along the,silicon edge and just clean that up and,you want to get that in the fridge,really quickly before it sinks back down,to the bottom so on the way to the,fridge I kind of just keep rotating it,so it doesn't all sink to the bottom and,we're going to fridge that for maybe two,or three minutes till it's set and then,we're gonna go in with another coat so,while that firstly is sitting I'm just,going to move that chocolate hours away,and tip these out and start cutting them,so there they can be ready as soon as,our base is so because they're still it,can you can literally just peel off so,I'm going to spray them with oil before,cooking so it's a fun fact this is one,of the first cake I ever made so I,actually got given just set of silicone,molds for my I think it was,13th birthday from one of my good,friends and I was a bit scared I was,like oh wow this looks really difficult,how am I gonna ever do that so I just,gave it a go the first time was a,complete fail not gonna lie I overflowed,the mixture everywhere because they are,still looking you do have to put them on,a flat baking tray and you don't want to,overflow them you'd rather than be a bit,under but I quickly learned how to make,them mmm by the time I was 14 I was,making these giant cupcakes with gifts,for people and I can't believe how,incredibly easy they were but everyone,was saying wow they look fantastic ho

Giant Cupcake Masterclass How-To | Cupcake Jemma

hello it's Jenna here and I love,cupcakes,obviously I'm cupcake Gemma but,sometimes cupcake just isn't quite,enough and when that happens I call on,the power of the giant cupcake and I'm,gonna show you how to make one so one,thing you're definitely going to need if,you want to make a giant cupcake is a,giant cupcake tin if you don't have this,you're really gonna struggle and all,I've done here is grease it with butter,really generously and then I've dusted,flour all over it really thoroughly and,got to make sure it's really thorough,especially when you've got an old one,like this one because okay we'll get,started right so in a bowl with a sieve,over it I'm gonna put 375 grams of,self-raising flour and the same amount,of caster sugar so 325 grams and then,three-quarters of a teaspoon of,bicarbonate of soda and then just wiggle,that through alright so that's all my,dry ingredients and now I need to add,375 grams of soft unsalted butter and,now I need to add six large free-range,eggs so and then just pop that into,mixer turn it on to a low speed and once,it's all come together turn it up to a,medium to high speed and let it go for,about 60 seconds,all right the ones had a minute going,just turn it right down to a minimum and,I've got four and a half tablespoons of,whole milk here with about half a,teaspoon of vanilla extract,I'm just gonna pull that in as well turn,it up to a medium speed right that is,ready so just get rid of your paddle,then get your giant cupcake tin which is,all prepared with butter and flour and,obviously the two sides are a bit of a,different size so this one's a lot,bigger than this one so just as a,guideline just fill it up to about 3/4,of the way full there's no need to level,it out or anything that would just,happen in the oven and then you need to,bake that at 170 degrees Celsius for 55,to 60 minutes or until a skewer comes,out clean and you dab it in the middle,right so it's have 55 minutes and I,think it's ready now mmm yummy good,just get a skewer get a stop,perfectly clean so this guy's ready I'm,just gonna leave it to cool and I'm,gonna make my buttercream,once they've cooled down just trim the,top of the bottom off and the bottom of,the top on to level out so that they're,ready to I now been decorating it so,there's a couple of things that I'm,gonna recommend that you get before you,go on to giant cupcake decoration and,that is this guy which is a turntable I,spent many years without one of these,and when I finally got one I wondered,why it takes me so long this really will,make things a lot easier for you so sort,yourself out of one of those and another,thing is a cake board now this is an 8,inch cake board this just makes it much,easier to handle once you've I said it,because if you don't have this then,you're going to be trying to pick up a,butter creamy giant cupcake that's gonna,get really messy so try and put yourself,up one of these so the first thing to do,is to decorate the base of the cupcake,and the easiest way of doing that is to,do it upside down so I'm just going to,pop a bit of greaseproof paper on my,turntable and just put this guy right,over,put them in the middle of your turntable,so he's not banging around and I've got,two pallet knives here one is a straight,big one and one is a cranked small one,both of which are ideal for this and in,an essential kit I'd recommend you get,these two so I want my cupcake case to,be white because that's traditional so,I've got my white buttercream here I'm,just gonna load up my pallet knife and,when I'm decorating a giant cake I,always work like this so on the kind of,opposite side to the hand I'm icing way,that the reason for that is that way I,can control it a lot better so as you,can see I'm going to turn it around like,this if I did it on the other side I'd,be really awkward and it would make for,a really messy cake so that's my top tip,without scraping the crumbs off just,gently like blob it on basically and you,want to be quite generous at this point,because you don't want too many crumbs,to pop off I'm kind of rockin my palette,knife back backwards and forwards really,gently just to smooth it out so this is,my base coat if you like and then I'm,going to use my small palette knife to,make impressions to make it look a,little bit like crimped cupcake and the,way that I do that is to draw like,really gently you draw it up from the,bottom to the top not trying to scrape,the icing off so I don't want to have it,at this angle I want to have it just,brushing it almost brushing up in really,straight lines and turning all the time,just so that I can go all the way around,the cake,right so I've gone all the way around,and now I just need to make the bottom,sticky I'm just going to draw any bits,that are kind of lobbed over the side,into the middle I don't want to cover,this like loads because otherwise it's,going to slip around on my board I just,want a little bit so that it sticks and,then I'm gonna get my board so this is,li

How To Make A GIANT CUPCAKE CAKE | THE SCRAN LINE & Yolanda Gampp | How To Cake It

welcome back to how to cake it this is,my birthday episode,can you tell that's why you're wearing,the crown no i'm wearing the crown,because i,wear this crown all the time so i sleep,in it i shower in it it's inflatable so,the water just beads right off so this,year i got to thinking what am i gonna,make what about a giant,mint chocolate chip cupcake,it's actually a cupcake cake it was that,big a fellow youtube baker designed a,cupcake that will act as the perfect,model for my giant cupcake he'll be yeah,at the end of this episode now i did ask,for 2 million subscribers for my,birthday,which,i didn't get,but,it's okay,now i'm just older,so many of you did sign up for camp cake,that this is still a great birthday week,i'm going to be making with all of you,who signed up at my first ever live,stream baking camp this weekend which is,july 23rd and 24th today is the last day,to sign up you have until midnight,and then your car turns into a pumpkin,it's not a car it's a carriage right,the new cinderella would be a car,who rides a carriage to make my giant,cupcake i used 10 pounds of my ultimate,vanilla batter and 12 pounds of my,ultimate chocolate batter seven cakes in,total i removed them from their pans,once they were cool and then i leveled,them and cut the caramelization off the,bottom of all four vanilla cakes my,vanilla cakes were dyed a nice mint,green and i threw in a handful of,chocolate chips in each one to look like,a mint chocolate chip cupcake of course,after leveling my three chocolate cakes,i removed the sharp edges from the top,and bottom of the cake to make nice,curved,cake layers you're going to find out why,in a second,i need to simple syrup all of these cake,layers so they stay nice and moist while,i decorate this cake a lot of you still,ask me questions about what simple syrup,is and why i use it i created a whole,video about it you can check it out,there's a link in the description below,or just click right here,right here i mixed some italian meringue,buttercream in the same mint green to,match my cakes and i took my buttercream,a step further by adding some peppermint,extract to the buttercream i prefer the,flavor in the buttercream as opposed to,the cake especially mint because it can,be quite overpowering using an offset,spatula i fill my four vanilla mint,green cakes with my buttercream and i,also threw in a handful of chocolate,chips between each layer using this type,of spatula which is offset allows you to,avoid dragging your hand through the,icing because this lifts your hand up,and you can just smooth,now it's time to crumb coat all three of,my curved chocolate cakes with chocolate,buttercream,nice frosting oh wow oh this is,if you want your own crown coat and,chill apron it actually comes in a set,with this offset spatula,so you can just go out on a saturday,night,and everyone will be like what is she,wearing,i think they're supposed to use it in,the kitchen,that's also a good idea yeah jocelyn,very,well thought out yeah that's a that's a,better idea,now it's time to carve the base of our,cupcakes i laid a seven inch round cake,pan on the top of my cake and marked out,a circle and then i cut with a serrated,knife from that line to the outer edge,of the bottom cake all the way around,the cake to make it look like the base,of a cupcake keep in mind that the cake,is now assembled upside down we will,later on now i need to crumb coat and,chill this cupcake base in the same mint,green buttercream that i used to fill it,do i have to dance again,i'm gonna tell you,i just talked about it,i'm about to ruin my special guest for,you it's nick from the scram line you,guys really need to go to his channel,subscribe and check out him making the,cupcakes i'm in the video,so,you can see me devouring a cupcake and,now it's time for me to recreate the,little mint chocolate chip donut that he,puts on top of his cupcake i'm going to,recreate this donut with rice crispy,treats it's even easier than when you,make them to eat you're gonna skip the,butter in the recipe and you're gonna,melt your marshmallows in the microwave,until they're puffy give them a nice,stir make sure they're all melted and,then stir in your rice krispies cereal,until it's combined i'm gonna set this,rice krispie mixture in a half donut pan,and make sure to grease it very very,well with vegetable shortening or butter,and then,grease your hands,do not ignore this,oh yes i get to do this again this is my,birthday oh man pick it up press it into,the donut pan and you really really want,to condense it into the pan as much as,you can i actually used the end of a,rolling pin to like bash it in then i,filled the pan completely and i rolled,over it just to make sure that those,rice krispies treats were like really,condensed into the donut,do not pack it lightly into the pan nick,also places a white chocolate ball on,top of his beautiful cupcake i had a,little bit of rice krispie mixture left,so i just rolled it into a ball in my,hand i

Giant Cupcake - Cake Decorating Tutorial - Plus 400k subscribers

hi guys,and welcome back to my kitchen now,before i get started on this week's,video tutorial i wanted to say a massive,thank you to all of you,this week on the case manage youtube,channel we reached 400 000 subscribers,which,is so amazing so i wanted to say a huge,welcome to anyone who's new to the,channel,and a massive thank you if you've been,around for a while,for watching the tutorials liking the,videos and,for leaving comments it really does mean,so much to me every week so,thank you so much now to celebrate i,thought it'd be really fun to show you,how i made,this giant cupcake now this cupcake is,covered in fondant but i've made it to,look,like it's got the cupcake case the cake,sponge and,it's covered in this really pretty,buttercream swirl,okay let's get started so the first,thing i'm gonna need to do,in order to make my giant cupcake is a,bake my cakes and,for this i'm using my giant cupcake tin,and this one is,by wilton now this is made of metal but,you can get silicone,alternatives this tin will give me two,halves i've got the base,of my cake and as you can see it's got,the shape of,a cupcake case around the edge and this,one measures around,five inches at the base it comes up,three and a half inches,and is around six inches across the top,i've then got the top this one measures,seven inches across,and it's around three and a half inches,in height and it comes into this point,now even though they are together i do,tend to bake the bottom first and then,the top the reason for this,is the bottom of my cake is a lot bigger,than the top,so it holds a lot more mixture meaning,if i try and bake them at the same time,the top of my cake is gonna burn now i'm,gonna be starting,with the side that is gonna create the,base of my cupcake,now i've used my tin quite a few times,and it's always a little bit hit and,miss,in how well this one is going to turn,out the reason is you've got this,quite awkward shape and i have seen,videos where people just turn it upside,down and the cake falls out,i'm never that lucky and i always end up,losing,part of my cake and it stays in the cake,tin,so in order to combat this i first of,all draw around,the base of my tin just on a piece of,parchment paper,and i've cut this out i've then got,three other pieces of parchment paper,so these are just rectangles and i've,cut a slight curve on the bottom so that,i can wrap it around the inside,i'm going to start by taking butter,running this all the way over the tin,just to help my parchment paper stick,now if you find just greasing your tins,and,dusting them with flour or maybe using,one of the cake leaf sprays,works fine for you then you don't have,to do this step you can just add in,your cake mixture i can then take the,circle of parchment paper push that,into the bottom i can then take these,place them on the bottom,and just push them into those grooves,so i've added my parchment paper all the,way around so my tin is completely,covered but we still have,those grooves coming up the side so it's,now time to add,my cake mixture i'm using my vanilla,sponge cake recipe and i will put the,quantities,in the description below i'm going to,smooth that out,and pop it in my oven to bake once our,cake has been baked flip that over,and we've got our giant cupcake and i,can remove,the parchment paper now for the top it's,not as easy to cover this,in parchment paper so i'm gonna start by,covering,all of those grooves with some butter,and i'm gonna dust this,with some flour to stop that sticking,i've then cut out a few,strips of parchment paper so these are,quite long,and are a centimeter in width now what i,find,with these if i do have any problems at,getting my cake out,then i can just slightly pull on these,just to help me release that,and i can then carefully pour in my cake,mixture,smoothing that down keeping those bits,of parchment paper,out of the way i'm gonna pop that in the,oven and there we've got,the top of our cupcake now all i need to,do is just remove those pieces of,parchment paper so i left my cakes to,cool and i wrapped them in cling film,and pop them in the fridge for a few,hours,this just allows them to firm up so,they're a lot easier to,cut they will then once they return back,to room temperature become,nice and soft and fluffy again so,starting,with the base of my cake i want to trim,off the top so it's nice and flat,now this is quite a deep cake so what,i'm also going to do,is cut this into two,now because i want that to go back in,exactly the same place,when i add my buttercream take a,cocktail stick,push that into my top layer i'm going to,push,the other cocktail stick below that so,that i know when i re-stuck it,i need those to be above each other now,on the top i'm just leveling that off,now i'm going to place this on top of my,base and as you can see there's a little,bit of overhang if you were covering the,top with,buttercream rosettes for example you,could leave this exactly how it is,because i want to cover this in

How To Make A Giant Cupcake

hi my name is angie thayer and i'm a,celebration expert for wilton brands and,today i want to talk about big desserts,and bigger is always better especially,when it comes to desserts so wilton has,this giant cupcake pan which makes,desserts that you can use for any,holiday any event any celebration,for example valentine's day up first,birthday you can even make little houses,out of it actually,so what you're going to do is you want,to take the pan,and you're going to want to either use,shortening and flour or you can use some,cake release,i love to use cake release because the,cakes always come out great but when,you're using shortening and flour,just make sure all the crevices are,filled in,so the cake doesn't stick,now when using cake release i take a,brush,and i just,wipe,the cake release around so it hits all,the crevices,and again the purpose of this is so the,cake does not stick after it's done,baking when you're trying to release it,and you'll do this in both halves,once you've completed that,you're going to want to make either your,favorite homemade pound cake recipe or,you can use the pound cake recipe that's,on a boxed mix it's usually on the side,panel or you can go to the company's,website you're going to need two boxes,if you use box cake mix because you're,going to need six cups of batter,you're going to want to use two and a,half cups,for the top half,so i'll pour that in there,now something else you can do to add a,little pizzazz to your batter,is you can add some non-purells,or some sprinkles,and it adds a little pop to it,so you've got two and a half cups,remember in the top half so this is,gonna be the top part of your cake,then you're gonna take three and a half,cups and pour that in your what's going,to be your bottom part of your cake,and now hyatt said you can use sprinkles,and non-perls you can also use icing,color to color your batter which would,be kind of cool for valentine's day you,could do pink,and your whole batter would be pink and,then when you open up the cake it's,going to be pink,now some people have said they've had,issues with uneven baking so part of it,is you can do you can turn your pan,around halfway through the baking time,please make sure you do use the,appropriate amount of batter so two and,a half cups and three and a half cups to,make sure you have even heating so those,are two issues you want to look at,then what you're going to do is put this,in a preheated oven at 325 and do it,about bake it about an hour or until a,toothpick comes out clean once your cake,has baked you're going to want to let it,cool in the pan for about 15 minutes,and then you're going to want to let it,cool completely on a cooling grid so,take your cooling grid put it on top of,the pan and flip it over,now if you've greased your pan correctly,it should come out just like that so,simple huh,then what you're going to do after it's,completely cooled you're going to need,to make the top part of the bottom of,the cake level,and the bottom part of the topcake level,so the two pieces stick together nicely,what i like to do is take a serrated,knife,and just cut straight down,like this now you know you're going to,have this extra cake,and that's okay because you can use it,as,like a tort so you can do layers with,cake and then pudding or icing and fruit,so there's always something to do with,leftover cake,now if you're a little concerned and,don't think you can do that level just,like i did,you can put your cake back in the pan,i'm doing right here move this over to,the side,and you can use the pan as a guide,so take your knife and go straight,across like this,very easy,kids are going to be so excited they,love it my kids love it when i make,dessert at home,especially because this is so big the,giant cupcake,all right then what you're going to do,is flip that out again you can flip it,back out on the cooling grid that's fine,and you're going to want to now put the,two pieces together,i'm going to move my extra cake to the,side so you can see what i'm doing,now in order to do this,take some icing like i have here,now if you made a chocolate pound cake,you might want to do some chocolate,icing that way you don't see it as well,but white is still fine whatever you,would like to do,because it's just going to be a thin,layer between the two pieces of cake,just like this,because it's working as a glue or as an,adhesive so they stay together,okay,so that looks about good,then you take the top piece and attach,it,and if you want to do some trimming you,can always trim,you know if you've got some extra pieces,there that i didn't want to see you can,always do that,one other thing that i forgot to mention,is you can flip the bottom part of the,cake over and still put the top on so it,looks like you have a little fairy house,or you can make it as a dog house so,this pan is has many variations you can,do the giant cupcake you could do little,houses,and then you've got your,blank canvas that you can use to,deco

DETAILED GIANT CUPCAKE TUTORIAL| DIY GIANT CUPCAKE FOR BEGINNERS

hello and welcome to gladys kit kitchen,in today's video i am going to be,showing you how to bake,put together and decorate a giant,cupcake,now the techniques involved in putting a,giant cupcake together can be fairly,simple and easy to,execute especially if you found yourself,a great recipe that has been baked,into a cake but if you're not feeling,very confident about your,decorating skills this tutorial should,empower you to be able to decorate a,giant cupcake with no skill at all,in this tutorial you will learn how to,make the bottom of the cupcake from a,shell of chocolate which will form the,base of the cupcake,and be able to pipe some swells atop the,cupcake finishing it,off with basic decorative elements,that requires no skill at all so if,you're new to my channel please consider,subscribing especially if you found,value in my videos,and if you're a returning subscriber i,am so grateful for your time and,hopefully you'll enjoy,this video so without further ado let's,get bacon,to start with we have our ingredients,prepared and set,to go now the recipe i am using here,is the vanilla cake recipe made from,stork that i will be linking,in the description box below for this,giant cupcake,i used exactly the same recipe and a,quarter of the measurements of that the,ingredients have all been measured so,i'm going to start with my margarine,which i will pop in here,and then i'm going to add the sugar,into it and then i will beat,at medium after beating,the margarine and sugar together,the consistency we're looking for is a,very,light,and airy mixture,but i'm going to beat it for another,five minutes again,so our batter is all mixed now,i'm just going to fold it in,slightly before i dish it,into our pre,greased tin for this giant cupcake i am,using,a metal tin i know there has been some,recommendations for silicon,molds to be used i find them very very,fiddly to use and silicon isn't exactly,a great conductor of heat,so i prefer metal things which i picked,from,amazon i will link that in the,description box below,but all i'm trying to do is,distribute a generous,amount in here it looks like we have,a fair bit of butter,here so actually i will recommend,excluding the quarter of the recipe that,has been added,so i'm just going to stamp it on the,work surface,so that we lose the,air bubbles that might have formed in it,and i'm going to create,a hole in the middle,so that this can bake evenly this recipe,bakes at 160 degrees,for 20 minutes and then increased to 165,degrees,for 35 to 40 minutes so in total the,bake time ranges from anything between,55 minutes to,an hour and ten minutes hello and,welcome back,whilst our cake is baking we're going to,go ahead and make our buttercream,this is buttercream my way specially,tested,and recommended for beginner bakers,by preference i normally use swiss,meringue buttercream,or french meringue buttercream but that,is a more technical process that in,future videos as we advance through,these tutorials,i will be showing you but in today's,recipe this is a very simple,american buttercream that combines parts,of sugar to butter,and makes a very great buttercream,recipe for use for simple bakes,so with that we're going to have 275,grams of icing sugar i am using the one,to one ratio which is,equal parts of icing sugar to equal,parts,of butter now in this recipe what is,really important,is the consistency of the batter to use,the consistency of the batter to use has,to be,almost so soft when you dip your finger,in it,it can literally run through,and that is the consistency you're,looking for,the term room temperature can vary a lot,depending on where you are,if you're in a sunny area where room,temperature literally means,melting temperature or in a very cold,area,where room temperature can equally mean,almost a frozen block,butter it can be confusing so mostly,pop your butter into a microwave for up,to about,10 seconds keep an eye on it so you,don't have a melted runny butter,which will be of no use to you but of,course i have popped,this batter in the microwave for about,eight seconds,and that is how my butter has come,to a very soft consistency ready to use,and that's 275 grams which i am going to,mix into the sugar,as you can see i am mixing the,buttercream,with the icing together using the,spatula,and whisk it on,having left it on slow to mix together,i'm going to turn it right,up the consistency we're looking for,is a soft near white,mixture that slides off,the spatula easily when shaked,so after beating for exactly seven and a,half,minutes this is the consistency we are,looking for,now this is super white,buttercream the yellowy,color has disappeared leaving us with a,very,wide consistency when beating the butter,what is important is looking out for the,consistency,and checking the speed of the mixer,on this i mixed it from low of course i,started by hand,increased it to low and then went from,low to medium and then,high so you have to keep an eye on the,butter so that,you d

Giant Cupcake Cake | Hand Carved NO MOLD

hey cake nice does it's marisha and you,guys have been asking me for more cake,videos and i've got your back we're,gonna be making this huge cupcake cake,so check this out you're ready for this,i've got four nine inch cake layers and,a cake that i baked in a bowl we're,gonna start off with the first three,nine inch cake layers we need to taper,it inward cutting off about a half inch,from the bottom layer about a quarter,inch from the middle and we're not even,touching the top layer you need to do,this all the way around to get that,inward cupcake shape remember to step,back look at it make sure it looks like,a cupcake and that it's all even and,squared off not not literally squared,off but you know what i mean square it,away now i'm going to move on to the,bowl cake i need to cut off that dome,that you see there and then i'm going to,stack all of my cakes together,so i'm going to cut off that curved edge,and make it more of a pointier edge,and then you've got plenty of cake,scraps so if you need to put any of them,on top,you can do that and that's what like you,know cake carving is all about it's your,masterpiece it's clay,no it's not really clay but you know,what i mean i'm trying to make a point,now i'm gonna break all of that down and,i'm going to level off each of the cakes,hit it with a little bit of simple syrup,which is equal parts of water and sugar,that i've simmered down a little bit and,then i'm going to add some frosting i'm,going to do that for all of the cake,layers until i get to my bowl cake,i'm even going to cut the bowl in half,just so that i can make that its own,two layers as well,i'm also going to cut off some of those,crunchier edges and i'm trying to make,the cake more smooth and more tapered,and now i'm going to crumb coat the,entire cake and then this is going to go,in the refrigerator for at least 30,minutes or so,now while this cake is in the,refrigerator we're going to roll out,some white fondant into about half inch,strands these are going to be about four,inches in length now yours may be a,little bit shorter or a little bit,longer and it depends on your cake and,then we're going to stick them to the,bottom of the cake with about a half,inch to an inch of space in between each,strand so that would be up to you,now i'm going to roll out some violet,colored fondant and i'm going to apply,this to the bottom of the cake this is,really hard because it was such a big,cake but just keep working with it and,try to be patient it even started to,crack on me and i said no you will not,no you will not,ruin my life today,body heat,is everything that's all i've got to say,and then you're going to use your,fingers to go and indent the fondant,into the fondant strands to really,really make that cupcake liner look,stand out and i had to definitely apply,this in two parts because it was so big,around,now we're going to put some vanilla,frosting into a piping bag with the,wilton 1m tip the traditional rosette,tip and we're going to start off with a,bottom row of rosettes make sure that,they overlap just a little bit so that,you don't have any gaps if you can help,it and if you do have gaps you can go,ahead and fill that in later on this is,my favorite part i love making rosettes,because they're so easy and ridiculously,beautiful i think i probably had,classical music playing at this point i,was so at peace with life until i got,down to the bottom,i needed one or two more rosettes and i,ran out of frosting so i had to go to my,stash that i always keep in the,refrigerator now we need to just,decorate it and throughout the night i,made some fondant butterflies and,daffodils i just used a like a cookie,cutter and then a little indenter that i,had for,butterflies i made the daffodils and i'm,hitting them up with some orange petal,dust and to make the cake look a little,bit more finished i'm even going to go,in with the spoon and the little,indentations and really cut out any of,that extra fondant from the bottom,this is the completed cake this baby was,10 inches high and eight inches across,to take this from point a to point b it,took no laughter two hands and a very,very serious soul for the moment so i,hope that you guys enjoyed this video,let me know what you might want to see,next don't forget to follow me on,instagram and facebook and everything,else that you can think of because i'm,on it couture and a huge cupcake cake,bye guys,you