MMMM...a GIANT cUpCaKe...in time for VALENTINES!!

I don't know anybody who doesn't enjoy a cupcake. And certainly anybody who dislikes a GIANT cupcake...except maybe my hips. This is a perfect cake for a child's biRtHday or for a special occasion such as VALENTINES DAY! I'm gonna show ya how I made it right down to the chocolate liner.

What you will need is the 3D cupcake pan by WILTON. Now I almost had a mild heart attack when I saw the price of this pan at Michaels....$50.00 CAD. Even with my coupon it was still a lot. I think my mother in law found it at Sears for 19.99. So look around at Walmart, Sears of Target for a better price.

The directions that come with the pan are a little messed up. The top and the bottom don't cook evenly at the same time and the one pours over the side. Here's how I baked mine. I greased the pan with shortening and flour....you can use cooking spray too.  I ended up using two packs of Pilsbury Funfetti cake mix, with two cups milk, 6 eggs, 2/3 cup oil.

I filled the bottom layer of the pan with 3 1/2 cups of mix and cooked it for about 8 minutes at 325 degrees. (the botton part is larger so needs a bit more time to cook).

 I then added 3 cups to the top part of the pan and cooked both top and bottom until the cake was done....about 55 min or until a tooth pick or knife inserted comes out clean (keeping in mind every oven is different).

Allow the cake to cool for a few minutes then level the cake with a knife or the wilton leveler so both ends are flat. Remove from pan and allow to completely cool before assembling and icing.

While your waiting for the cake to cool you can make your CHOCOLATE LINER. Michaels sells many different colours of melting chocolate from pink to blue to dark brown. Be sure to wash and dry your pan before making your liner. Then follow the directions below that I found on Oh sugar Cakes Blog.

SUPPLIES:

Wilton Giant Cupcake Pan

Candy Melts (any brand)

Rubber Spatula

 

INSTRUCTIONS:

1. Melt the candy per instructions on package.

2. Pour half of melted candy into pan.

3. Tilt pan and use rubber spatula to spread candy around until all sides are evenly coated.

Gently tap pan against your work surface to remove any air bubbles. Refrigerate until firm.

4. Apply second coat and refrigerate until completely firm. (I usually wait 20-25 minutes)

5. Unmold (gently tap pan while turning upside down-it should come out easily)

6. Fill candy shell with the cake base. If you chose to bake your base using this pan you'll have to

trim the sides in order for it to fit inside the shell.

 

I added a bit of icing between the two pieces of the cake so it sticks together.

 

To ice the cake I used a Wilton 1M Star tip and just piped from the base of the cupcake to the top.... Like you would for a small cupcake. You can see I did this cupcake in the summer since the icing is a little droopy.

 

Here is the cupcake I made for my daughters birthday cake smash in November. I think it still looks nice even without the cool chocolate liner.

 

 

 

 

And the aftermath......YIKES