Giant Cupcake

Decorating By alvarezmom Updated 29 Jun 2011 , 3:51pm by alvarezmom

alvarezmom Posted 27 Jun 2011 , 6:40pm
post #1 of 10

I've been admiring Andrea's SweetCake's wonky giant cupcake. I attempted to make on last week. I'm pleased to a point. I need more of a swirl effect on top, and I cant seem to get it. I've emailed other decorators that have done some similar but they either dont want to share or havent responded. For the top I baked the half ball wilton then "sausaged" stiff BC, then applied the fondant.

http://cakecentral.com/gallery/2082147

Any ideas or suggestions?

9 replies
nancyg Posted 27 Jun 2011 , 7:24pm
post #2 of 10

did you use the wilton pan? It has the swirl baked into the cake. And then when you cover it with fondant the swirl is there.

alvarezmom Posted 27 Jun 2011 , 8:36pm
post #3 of 10

I do have one of the Wilton pans. I didnt use it this time, but the cake I am doing for tomorrow I think I will just to see how it turns out.

JessiesCreations Posted 27 Jun 2011 , 8:39pm
post #4 of 10

I agree, use the wilton giant cupcake pan and that should help since the swirl is so defined.

Rosiepan Posted 27 Jun 2011 , 8:46pm
post #5 of 10

You could also use a sausage of fondant underneath the covering fondant. I don't have the pan and that is what I did. Was pleased at my first attempt.

sacakesandbakes Posted 27 Jun 2011 , 8:54pm
post #6 of 10

on this tutorial she uses cake scraps with ganach to make the sausage roll.

http://www.how2cakes.com/teaparty.html

alvarezmom Posted 27 Jun 2011 , 8:59pm
post #7 of 10
Quote:
Originally Posted by Rosiepan

You could also use a sausage of fondant underneath the covering fondant. I don't have the pan and that is what I did. Was pleased at my first attempt.




That's the look that I am going for!!!!!

alvarezmom Posted 28 Jun 2011 , 8:08pm
post #8 of 10

Rosiepan, I think I need to make my fondant sausage strip a little bigger. Here is the cake I did last night for my daughters summer school teacher. She loved it.

http://cakecentral.com/gallery/2083475

Rosiepan Posted 28 Jun 2011 , 9:26pm
post #9 of 10

I think you have done a great job and the fact that she loved it proves it too. We learn by our mistakes and the next one you do you will know to make the sausage longer. For reference. I carve a bit of the sides of the top cake to make it more thinner and then use those pieces on the top with buttercream to give you more of a defined point on the top. I did another one this weekend for staff at work with a blossom on top instead of a cherry and they loved it. No picture though.
Think you will be having these off to a fine art soon,
You have probably seen this but this is my favourite one. I love it.
http://cakecentral.com/gallery/1961559

alvarezmom Posted 29 Jun 2011 , 3:51pm
post #10 of 10

Thanks! I have another one for Saturday morning/afternoon. I'll be trying again.

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