I made this Giant Cupcake Birthday Cake for my daughter’s first birthday, my inspiration was her invitations. The cupcake is 2 6” cakes that I carved to make the shape, the top of the cupcake is the Wilton Giant Cupcake pan, the base of the cake is three 9” rounds.
Both cakes are frosted with butter cream, and all the decorations are made with fondant. The curlies were made by cutting the fondant in strips and wrapping around a dowel and leaving to dry for about 20 minutes then sliding them off, make sure you roll the fondant a little thick and have a long piece to insert into the cake.
The top of the cupcake is just piped in butter cream. There is a separator plate at the bottom of the cupcake and support dowels. The cupcake is white cake, and the base cake is a mud cake that I found on the internet.
Chocolate Mud Cake
350 grams dark chocolate pieces (12.35 oz)
225 grams butter (3/4 cup + 2tbs)
600 ml water (2-1/2cups)
400 grams castor sugar (2 cups)
400 grams self raising flour (3-1/3 cups)
Grease and line a 23cm/9″ round cake tin. Preheat oven to 170C/325F. In a saucepan over low heat, heat chocolate, butter and water. Stir frequently until melted and smooth. Remove from the heat and cool slightly.
In a large bowl, lightly beat eggs. Gradually beat cooled chocolate mixture into eggs.
Whisk sugar and flour into chocolate mixture, continue beating until smooth and well blended.
Pour mixture into cake tin. Bake for 45 minutes or until skewer inserted into centre of cake comes out clean.
Turn cake onto wire rack to cool.
*Please note: This mixture is quite runny, use a solid cake tin not a springform tin.
*Tip: Line tin with baking paper, this will make the cake easier to remove from the tin, no sticking to the sides.