Lots of them, if the cupcake is a giant one. This giant cupcake was my birthday cake this year. It was baked in the Wilton giant cupcake pan, which, by the way, can be used for other cake projects, too. The base of my cupcake was made of a candy melt shell, and pink buttercream roses adorned the top.
I had wanted to make a candy shell in this pan for quite some time, and I finally got around to trying it out today. I read different tutorials and advice on Pinterest, and I found that some bakers had great success with candy shells, while others said it was a disaster. I was one of the lucky ones, and the results were great.
Candy Melt Shell:
Melt about half a bag of candy melts according to package directions. Apply the melted candy to the inside of the giant cupcake pan in a thin coat. I used a silicone brush and a spatula to spread the candy. Place the pan in the refrigerator for about 10 minutes, or until the candy is firm. Apply a second coat of melted candy over the first, then return to the refrigerator for about 30 minutes. When the candy is firm and set, remove from refrigerator. Gently loosen the candy at the top and tap the bottom of the pan. Turn the pan upside down and the shell should slide right out.
Trim the bottom portion of the cake to fit in the shell, if needed. Cover the sides of the cake with a thin coat of frosting and place into the shell. Spread frosting over the top.
Add the top portion of the cake and cover with a thin layer of frosting.
The cake is now ready to add roses. One trick for even spacing of the roses is to use a round cookie cutter to mark circles in the frosting. I piped a few leaves among my roses, too, but those are optional.
Happy birthday to me!
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