I've made a few giant cupcakes, but always wondered what to do with the bottom wrapper part. I've always just used a petit four-type glaze on the bottom, but a lot of the gallery pictures show giant cupcakes with a molded chocolate bottom. If you make it this way, how do you cut it? I wouldn't think a knife would go through the soft cake on top and then the hard chocolate on the bottom. I'm just curious, because I like the look of the chocolate, but I wouldn't want it to be difficult to cut.
It's actually not as hard as it looks. At least not in my experiences! I've always used a cake knife or a share blade knife and it has always worked just fine. The chocoalte will also soften a bit depending on how long the cake sits out at room temperature