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?

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.

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.

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

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.

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

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

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

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

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