Does anyone know offhand how much fondant this takes to cover one of these? I'm trying to estimate how much to buy for an upcoming wedding where the bride wants at least 8 giant cupcakes (as centerpieces and desserts combined).
Hmmm thats a tough one! I've made the giant cupcake quite a few times but never used fondant. My guess would be between 2-2 1/2 pounds. I really can't imagine needed more that that. I can't wait to see how they come out, I've never seen this one done in fondant. Very exciting.
Oh, I've seen some beautiful ones on Flickr, but mine will likely not be quite up to CakeCentral snuff since I'm not a pro or even an experienced amateur. Just the matron of honor who got roped into doing this to "save money." With the money I've spent on practice cakes, she could have just gotten a real cake from Maribelle in Tucson.
Thanks for the guesstimate.
I have covered the giant cupcakes in fondant and I would agree that about 2 1/2 lbs of fondant should be enough. I did 6 cupcakes, sides only but with fondant decorations, and used less than 2 1/2 lbs with leftover, so I would think it would be enough for 8.
I made the giant cupcake one time and don't remember how much fondant I used. I do want to caution you, however, (I posted this on CC one other time) that after I covered the cupcake with fondant it looked like a giant penis. I was really shocked when I stepped back and looked at it. I covered the entire cupcake instead of just the top. So do beware! You don't want pornographic cupcakes at the wedding!
Can anyone that's made the Wilton cupcake successfully give any pointers? I've tried it twice and the outside would be dark and dry while the inside was still raw. I tried using the core from the wondermold pan to help, but it didn't seem to do anything but add a gaping hole. Which recipe did you use? Thanks!
I used my regular cake recipe, but turned the heat down to about 325. The cake did cook all the way through. You also have to trim off the top of both pieces to get the tope to lay properly on the base.
Thanks! I'll try that.
I baked mine at 350 for the first 30-45 mins, then i lowered the temp to 325 and kept checking with a skewer every 10-15 mins until it was fully done. I've never had a problem, always very moist and tasted great! I also did have to trim the tops a lil bit too