My daughter wanted a giant cupcake cake for her 18th which I have already made and frozen using a standard victoria sandwich mix. I'm unsure whether to torte the cake bottom and top though - I would usually fill a victoria sandwich with jam and buttercream - is this what is normally done with giant cupcake cakes or is it more usual to leave both parts uncut?
Also, using a silicone mould I'm intending to make an outer cupcake case of chocolate - do I just put the bottom cake into the chocolate 'case' as it is, or should I crumb coat it first?
Many thanks, Helen
Hi hep275, you can cut it in layers if you want but you don't have to. I've seen it done both ways. When I've made it (I use the Wilton pan) I haven't cut it in layers.
If you're doing the candy coating shell "wrapper" though, you'll want to trim the ridges off of the bottom part before setting the cake inside it or it won't fit. And yes, do a thin crumb coat with buttercream because it won't stick to the chocolate. Unless you're putting the cake in while the chocolate is still melty, but it might squish the chocolate out, you know? I haven't tried doing it that way. Hope this helps!
Thanks for that. I had thought i might need to 'shave' the bottom cake to fit it into the chocolate shell.
Yes, you'll have to trim it a little to fit into the shell. I do always put a crumb coat on it, but you probably wouldn't have to. I sometimes put filling in the bottom half, but not the top. I worry that it would make it slide. Have fun!
Thanks, I was wondering about filling the top - and between the cupcake and the top is that makes sense but that would definitely slide I would have thought. Looking forward to it....roll on Monday. Helen