I have a question when making the Giant cupcake do you ice the bottom of the cupcake before putting it in the chocolate bottom? I am just thinking about when you cut it that it will have no frosting on it. Also how do you cut it. I am making one for my office this weekend in celebration of St Patty's Day.
I made my bottom with 3 4inch cakes, so I filled each layer. However, if you are using the pan for the bottom, I would cut it into layers and fill it so that you get a good frosting to cake ratio. And as for cutting it, make sure you have a really sharp knife!
I'll attach a pic of my inside and how we cut it- it served about 14 people, and I believe we had leftover cake, too. We just cut it like a regular 6 inch cake.
Yes I frost the bottom if I bake it in the bottom part of the pan. I carve the bottom so it will fit in the shell. Frost it and refrigerate it for about 30 minutes so teh frosting sets and it's easier to transfer into the liner. I will probably bake the 4 inch rounds next time because I hate carving It's too hit or miss for me
Thanks so much everyone