Giant Cupcake Tutorial

Today I made a lovely giant cupcake, so here's how to do it:

You will need

• 350g Unsalted Butter
• 350g Caster Sugar
• 6 Eggs
• 2 tbsp Vanilla Extract
• 350g Self-raising Flour
• 175g Plain flour

I made the batter, (putting in the ingredients in the order they are listed above), then, using a Wilton Giant Cupcake tin, I filled the bottom part of the cupcake tin 3/4 full and baked for 20 minutes (160*C).

Next, I added the rest of the mixture into the other part of the tin and baked for an hour.

After taking out, I levelled it off, left the cakes in the tin for 10 minutes and then placed on a wire rack to completely cool. 

I then began to start the decoration process. 

For decorations I used: 

• One packet of candy melts
• 100g butter
• 200g icing suger
• 2 tbsp milk
• Ready rolled regal icing 
• Sweets/wafer decorations

I started by melting my candy melts, I recommend doing it how it says to on your packet, but I used a homemade double boiler following the steps on the packet.

First I lightly oiled the tin, and then equally spread the melted candy melts into the tin and put it into the fridge for 30 minutes/until it was set. 

Then I did the same again, and left the tin in the fridge until the candy melts were completely set. 

 Once set, tip your tin upside down, give a few taps and this is your outcome!

 After that, I trimmed the ridges and leveled off my bottom cake and placed it into my edible case.

Then take the top part of the cake, glaze it with apricot preserve/jam and place over the regal icing, ready rolled is a lot easier and quicker to deal with. 

 Then using your finger or a ball tool go around the indents of the cake.

 Fold the remaining icing underneath, again securing with apricot preserve/jam to make sure it stays on.

 Then just simply place your cakes together using butter cream (butter and icing sugar) and then decorate!