It was my sister’s birthday yesterday, and even though I am a cake maker and decorator; surprisingly enough I don’t always get a chance to make cakes for my family. However, this year I wanted to make her birthday that little bit more special; by making her something instead of doing the usual of buying her a present. So I made her a Giant Cupcake to celebrate.
I’m sure a lot of you think that it is so much easier to buy a cake; especially for those of you who feel that you are not experts in the baking department. You may forgo the cake completely and just buy an expensive present, or go out for dinner. However, I am a firm believer in the saying “It’s the thought that counts”. So I think that gifts with sentiment have a lot more value than another pair of socks or shoes. Not to mention, making a cake yourself is far cheaper than buying a bespoke cake, or buying a lot of the other gifts that you may consider.
So today I’m going to teach how to make your very own Giant Cupcake – birthday cake. Not only is this cake unique and beautiful; but it is also very easy to make so much so that even the first time bakers can have a go.
Preparation time: 20 minutes
Cooking time: 45 mins – 1 hour
Decorating time: 1 hour
Serves: 8 people minimum; 16 people if the bottom and top are cut into separate pieces
For the cake
- 350g caster sugar
- 350g butter (room temperature)
- 350g self raising flour
- 5 medium eggs
- 2 tsp lemon juice (optional)
- 2 tsp vanilla extract (optional)
- A giant cupcake tin
Giant cupcake tin
For the icing
- 600g icing sugar
- 300g unsalted or salted butter, softened
- A dash of vanilla extract (optional)
For the chocolate base
- 400g of chocolate (if you want to colour it, use white chocolate)
- Oil based food colouring (which ever colour you want)
You will also need;
- A piping bag
- 1m of any colour ribbon (optional)
- 10 inch round cake board
- Wilton 1M nozzle (or any star tip nozzle)
Preheat your oven to 150 ? C
Butter your cupcake tin and then sprinkle flour over the butter, making sure every part of the tin is covered.
In a bowl add all your ingredients; butter, caster sugar, self raising flour and eggs. Whisk using an electric mixer; until all the ingredients are fully mixed, and light in colour. Add lemon juice and vanilla extract, mix once more. Pour your mixture equally into the giant cupcake tins and place in the oven. Reduce the heat to about 100 ? C. Leave to bake for at least 30 minutes, before you open the oven door to check. Bake until cooked through.
Pierce a clean knife or cocktail stick through the middle of the cake. If they come out clean then the cake is cooked, if not then leave the cake for a few more minutes to bake fully.
Remove the cake from the oven; leave it to cool in the tin for 10 minutes before removing it onto a cooling rack.
Wash the tin and dry it thoroughly. In a heat proof bowl, melt 150g of your chocolate in the microwave. If using food colouring; add colour a drop at a time, and mix well until you get the desired colour. Now pour the chocolate into the centre of the base cupcake tin. Gently turn the tin around; making sure the chocolate fully coats the sides and bottom of the tin. Use a pastry brush to help spread the chocolate if needed. Set the base aside in a cool area for 10 minutes – for it to harden. Melt another 150g of chocolate and repeat the process – this will be your second coating, make sure you cover the edges and any parts you missed. Repeat the process with the final 100g of chocolate for your third coating. (The thicker the base the easier it will be to remove from the tin). Leave to set in a cool area for about 20 minutes, remove from the tin and stick to your cake board using any leftover melted chocolate.
Prepare your cake, by cutting off the ridges around the cake, so that it fits into the case perfectly. Cut it horizontally to add your buttercream filling. Then put it back together and cover it with a layer of buttercream icing. Place it in the fridge for about 15 minutes to allow the icing to firm up.
Once out of the fridge carefully place it into the chocolate base. Place the top of the cupcake on top of the base, and using a spatula, cover it evenly with a thick layer of buttercream icing. Leave it to set for 15 minutes, and then add another thick layer of icing, covering each part well. Now that the cake has been assembled and covered in buttercream, you can decorate it however you want. You can add sprinkles or other edible decorations e.g. jelly beans, M & M’s, malteasers, skittles etc.
Tie your coloured ribbon around the chocolate base.
Tada!!There you have it your very own giant cupcake. Cut it delicately using a serrated knife and serve with a lovely cup of tea.
Kanta Temba is a cake maker and decorator. She is also the owner and founder of Kanta Kakes – cake shop.
You can find her work on www.kantakakes.com. Follow her on twitter @KantaKakes and Instagram @KantaTemba.