Baking

Giant cupcake cake

Giant Cupcake CakeWoman's Day
1 Item
40M
50M
1H 30M

Ingredients

Icing

Method

1.Preheat oven to 180°C. Lightly grease a giant cupcake pan or pudding basin.
2.In a large bowl, using an electric mixer, beat butter, sugar and vanilla together until pale and creamy. Add eggs one at a time, beating well after each addition and scraping down sides of bowl.
3.Lightly fold flour into creamed mixture alternately with milk, beginning and ending with flour.
4.Spoon mixture into prepared pan. Bake for 30 minutes. Reduce temperature to 160°C and bake for a further 15-20 minutes or until cake is cooked when tested. Cool in pan for 5 minutes, before turning onto a wire rack to cool completely.
5.Meanwhile, make icing. In a bowl, using an electric mixer, beat butter until very pale. Gradually add half the icing sugar, beating until combined. Add milk and remaining icing sugar, beating until smooth.
6.Place cake on a board. Spread a little icing over cake. Cover top and sides with icing. Place musk sticks around sides of cake. Top with cherry. Decorate with candles.

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