Giant cup cake

Giant Cup cake
1H 10M


Buttercream (1 quantity)


1.Preheat oven to 180°C (160°C fan forced). Grease cake pan; line base and side with baking paper, extending paper 5cm (2 inches) above side.
2.Make cakes according to directions on packets. Spread mixture into pan, bake about 1 hour. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.
3.To make sprinkles, knead ready-made icing on surface dusted with a little sifted icing sugar until icing loses its stickiness. Divide icing into three portions: tint yellow, blue and red. Lightly dust hands with icing sugar, roll icings, one at a time, into very thin ropes (cover icings not being used in plastic wrap so they don’t dry out). Cut ropes into random lengths, leave to dry flat on baking paper.
4.Brush lollipop lightly with water, roll lollipop in sprinkles, stand upright to dry.
5.Using small sharp serrated knife, trim side of cake on an angle, to resemble the shape of a cupcake. Secure cake on cake board with a little butter cream.
6.To make paper patty case, spread side of cake lightly, but evenly, with butter cream. Fill medium piping bag with butter cream, using picture as a guide, pipe vertical stripes up side of cake about 1cm (½-inch) apart.
7.Tint remaining butter cream pink, fill large piping bag with butter cream. Starting from the outside edge of the cake, pipe a continuous swirl on top of the cake.
8.Decorate cake with lollipop and coloured sprinkles.

EQUIPMENT deep 20cm (8-inch) round cake pan 30cm (12-inch) round cake board (page 334) or cake stand medium piping bag fitted with medium plain tube large piping bag fitted with large fluted tube You don’t need one of those giant cup cake pans to make this cake,­ it’s baked in an ordinary round cake pan. This cake is baked at a slightly higher temperature to encourage the mixture to`dome’ in the same way a cup cake does. The cake can be completed a day ahead of the party. Rather than make the sprinkles, cut coloured musk or Fruit Sticks into thin slices.


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