WILTON GIANT CUPCAKE !

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Permalink Reply by Cyn on January 25, 2013 at 10:46pm

I tried it.  It baked ok, but was a little top heavy, so some sort of doweling would probably be necessary for traveling. 

I tried frosting it with buttercream, but couldn't get it smooth over the ribbed bottom part. I suppose you could pipe the dristing on in strips up and down to duplicate the ribbing.

Someone suggested, instead of frosting, to coat the bottom in chocolate to seal it to keep it from drying--that sounds good.  If I do it again, I'll turn that part upside down and pour ganache over it to coat then cool.  Then put a little puddle of melted ganache on the base and "glue" it to the board with that. 

You can torte the top and bottom for fillings, and crumbcoat them.  The top piece is easy enough to frost and decorate. I would treat them like a stacked tier cake and cut the top and bottom separately into servings.

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Permalink Reply by art deco cakes by galidink on January 26, 2013 at 10:19am

thank you so much for your help , ! sounds good i will give it a try !

Cyn said:

I tried it.  It baked ok, but was a little top heavy, so some sort of doweling would probably be necessary for traveling. 

I tried frosting it with buttercream, but couldn't get it smooth over the ribbed bottom part. I suppose you could pipe the dristing on in strips up and down to duplicate the ribbing.

Someone suggested, instead of frosting, to coat the bottom in chocolate to seal it to keep it from drying--that sounds good.  If I do it again, I'll turn that part upside down and pour ganache over it to coat then cool.  Then put a little puddle of melted ganache on the base and "glue" it to the board with that. 

You can torte the top and bottom for fillings, and crumbcoat them.  The top piece is easy enough to frost and decorate. I would treat them like a stacked tier cake and cut the top and bottom separately into servings.

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Permalink Reply by art deco cakes by galidink on January 26, 2013 at 10:23am

Cyn said:

I tried it.  It baked ok, but was a little top heavy, so some sort of doweling would probably be necessary for traveling. 

I tried frosting it with buttercream, but couldn't get it smooth over the ribbed bottom part. I suppose you could pipe the dristing on in strips up and down to duplicate the ribbing.

Someone suggested, instead of frosting, to coat the bottom in chocolate to seal it to keep it from drying--that sounds good.  If I do it again, I'll turn that part upside down and pour ganache over it to coat then cool.  Then put a little puddle of melted ganache on the base and "glue" it to the board with that. 

You can torte the top and bottom for fillings, and crumbcoat them.  The top piece is easy enough to frost and decorate. I would treat them like a stacked tier cake and cut the top and bottom separately into servings.

i was thinking wilton should make a giant cupcake paper for thease but make them in a heavyer paper than reg cupcake wraps

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