To create a giant cupcake cake, use frosting to create swirls on the top, add sprinkles, edible glitter, or other decorative toppings for extra pizzazz, and consider adding a layer of fondant for a smooth, polished look. Choose a heavy, dense cake batter that supports the top part after assembly. The Rosette technique is a popular choice for cake decorators, and it can be used for birthdays, kids parties, or special gifts.
In this free video clip, expert Paul Delagnes provides basic instructions on how to put together a giant cupcake filled with sprinkles and decorate it with fondant. Place the buttercream into a piping bag with a large star nozzle and decorate the top as desired. Finish with sprinkles, edible glitter, or fondant flowers and butterflies, then split and fill the cupcake.
For the base, shave off some of the sides of the bottom part of the cake using a candy melt cupcake liner. Melt red and white candy melts mixed together for the base, swirl them around, chill it, and do another. If you want to add color, consider tinting your batter or using sprinkles or confetti. Keep aluminum foil on standby and put the top side of the giant cupcake in a tin with water to slow down the cooking process.
Using a Wilton Open Star Piping Tip and disposable decorating bags, use a swirling motion to make little swirls all over the cake. This is a simple and creative way to create a giant cupcake cake that can be perfect for any occasion.
📹 In-depth Giant Cupcake Tutorial – How to Ice and Decorate a Giant Cupcake
Thanks so much for tuning in, this week we are making a giant cupcake! A super quick and easy cake, that always looks …
📹 Giant Cupcake Masterclass How-To | Cupcake Jemma
Get your notebooks out! This is going to be an in-depth masterclass on how to bake and decorate the perfect Giant Cupcake.
I’m so glad I found your website! Excellent article and I am extremely appreciative to all the questions you answered in the comment section! People asked stuff I didn’t even know to think about and your answers have given me the boost in confidence I needed to not be a hot mess trying this for the first time. Thank you !
Can I use cream cheese buttercream next to the chocolate??? Will it not melt the chocolate? And… I am using a solid case to make the shell, and I am really anxious about the final result because I am afraid the chocolate will crack or it will melt… I have ordered the mould thinking that it is going to be silicone, but… what can we do…. shopping on the internet…
This was the BEST baking/cooking tutorial I’ve ever seen. Not just the best of YouTube – but the best including The Cooking website & Food Network. You were clear, specific and detail-oriented. You explain tools, basic cooking skills and your explanations aren’t condescendingly. My daughter and I watch your articles for ideas and enjoyment. She is 12 and you have taught her the metric system! You are a joy to watch- I hope to see you on my television soon. Sorry about the #fangirling in the comments!
OMG CupcakeJemma I am sooo in love with this giant cupcake! The way you iced it it’s just amazing. I will be baking this and the lemon poppy seeds cupcakes from your lovely cake book, u are a true inspiration and definitely love your vids and tutorials, I even got myself a spoonula!! Regards from Venezuela!! U rock!!
Hey Jemma!!!I wanted you to know that I did your recipe today and it was DELICIOUS!!!The cake felt like eating a happy cloud ( if that’s possible ) and the buttercream was as smooth as it had to be!I subscribed to your website and I will follow you from now on because I can tell from your face expressions that you are a real candy lover,just like me!!!Keep baking!
Que horror.. y dónde quedó cremar la mantequilla con el azúcar…?? y luego agregar los huevos de uno a uno hasta integrar bien..?? o espumar las claras aparte, para incorporar al final de forma envolvente..?? y dónde quedó incorporar la harina junto con el polvo de hornear paulatinamente con (la leche, o yogurt, o buttermilk)..??. De tantas recetas, pasteleros, famosos y no famosos que he visto he YouTube, primera vez que veo, una forma tan fea de preparar pasteles, batiendo todos los ingredientes de un solo golpe..
I have recently discovered you on UTUBE and I think you are fantastic. I have just ordered your book and hopefully I will be able to make some of your yummy cakes. They all look so yummy and what I like is that they are all so different to the usual cupcakes in the books I already own. Please keep it up. Jean
Absolutely amazing tutorial. I did have one question though about the removal of the top and bottom once cooled from the oven. Please could you explain in more detail. I once made it greased like you showed but once I removed from the pans didn’t end up being ok, I usually use grease proof paper. Thanks 😀❤️
Hi Jemma! I made the giant cupcake this evening. Actually 2 x because the first one sank a bit on the bottom portion and the second one was worse. Also I buttered the ti n as instructed and when I removed after cooling it was very oily. I used 00 flour. Can you please give us the recipe with the option of using baking powder.
Just tried the technique for icing the bottom portion of the cupcake and it worked like a charm but my dumb self used canned frosting instead of the buttercream I made because I tinted the homemade butter cream one color and wanted to use a different color lol. Will use that technique again as most tutorials involve the chocolate mold so this is great!
Hi Jemma! Loved this tutorial, came perfectly in time for a friends birthday who I am planning on making a cake for. If I was to use the batter from the Red Velvet cupcakes from your cake book (best book ever) would that quantity be enough to fit into the giant cupcake mold? I plan on making a giant red velvet cupcake for my friend who is obsessed with red velvet. Thank you, A fellow Jemma with a J
hi jemma!! I think your cakes are AMAZING!!!! you’ve inspired me so much! I just wondered (daft question I know) whats the difference between icing sugar and caster sugar?? only ask because I tried one of these giant cupcakes the other day and instead of caster sugar, I accidentally put in icing sugar :-/ it tasted ok but just wondered if it would’ve tasted better using caster sugar?? haha cant believe I did it!! I think I was doing too much too fast haha x