This tutorial was made for all those decorators needing help with making a chocolate base for a giant cupcake. It is very easy and so effective and neat, saves trying to get fondant into the grooves and it’s smooth and flawless.
List of Materials
- 1 bag candy melts, Wilton Giant cupcake tin, Spatula,
1. Melt 1/4 a bag of candy melts
2. ‘paint’ a thin layer of chocolate into the cake tin base (I used my finger as it was the easier)
3. Make sure you get into all the grooves and don’t have any airbubbles.
4. Put it in the fridge to set for at least 1/2 an hour
1. Melt the rest of the bag of Candy Melts (keep a little aside to attach the cake to the cake board)
2. Remove the tin from the fridge
3. ‘Paint’ the rest of the melted chocolate in the tin, I used a silicone spatula to do this and it smoothed well and evenly, I pushed firmly to make sure I wasn’t go to get any airbubbles again
4. Return to the fridge for at least 1 hour to set properly
1. Carve the bottom of the giant cupcake so it doesn’t have any grooves left cut in half and add buttercream to the middle of the cake
2. Ice the whole cake with buttercream
3. Put the cake in the fridge for 1/2 an hour for the icing to harden and set
1. When the chocolate shell has set in the fridge for an hour take it out and hold the shell on each side with your fingers, add a little pressure pushing against the chocolate and pan and pull up (you will hear a little crack/pop sound as it comes loose) if this doesn’t happen put it back in the fridge to set longer.
2. Get your iced cake out of the fridge and picking it up gently, drop it into the chocolate shell. Mine was a little higher than the mould so I evened it out and iced across the top
Decorate the top of the cupcake with a large open star nozzle or 1M nozzle and add ready made flowers/pearls etc. Enjoy and good luck!
Thank youuuuu, I love this tutorial!! quick question, since the shell is chocolate how do you cut this cake since chocolate gets pretty hard/firm?
Use a hot knife to cut through the chocolate
Thank you for this. I don't have a pan but now I will get one. Just one little thing I don't understand: When you say to cut the bottom of the cake to get rid of the grooves--aren't the grooves all around the cake? Thanks, FB
Great tutorial! A trick that has worked for me is to melt my candy melts in the bottom half of my cake mold painting all areas to make sure no air bubbles and then before chocolate is set I place my cooled cake back into mold and when doing this the cake displaces the melted chocolate evenly around the entire base of the cupcake and then refrigerate the whole cake mold for about an hour. When I take it out it is all one piece and ready to decorate. I should add I use a silicon mold for mine but I'm sure you could do this in a metal pan as well.
Thanks so much....
THAT'S too awesome, SweetCakesMD.
this is fantastic! thanks for the tutorial!!
Hi All, so sorry, I never realised there were comments and questions under this! Whoops, I should have checked :-) I am glad you all have found this helpful. Sweetcakesmd that's a good idea, might try and do it all in 1 ... save some time ;-) Fearlessbaker, I carve the whole cake around so it's smooth.
Love your cakes. I was wandering how you did the butterflies on your cakes. Do you mind telling what you used or how you made them?
Thanks for this information. Its helpful to all cake lovers.
Thank you for the tutorial! I tried this before and when I took the mold out it cracked and fell apart. Any suggestions on how to keep that from happening?
Grannmawlynne, I use a Clikstix butterfly cutter, it's lovely and so easy to use. LillyCakes, I am not sure, but it did happen to me once too, my fridge was too cold and so the case was brittle, maybe give it 5-10 minutes to get a little to room temp before trying again?
my chocolate won't pop out of the mold. Any thoughts?
Thank you so much, was wondering how this was done, so did a search on google only to ffind your tutorial on good and trusted cake central. Once again thank you mrsvb78 Very kind of you to place a picture tutorial, making it easy for all to understand.
Thank you soo much for this tutorial! I made my first one, and boy, I was soo nervous about the choc. breaking but it came out fantastic! I'm so glad I tried this and want to do so many more!! Thank you , Thank you!!
Just did a Valentines day cupcake. So easy and looks wonderful! Thank you.
I used this method last week for my daughter's birthday cake and everyone was amazed that how it looked the giant cupcake. Andrea0730, when the shell doesn't want to come out of the pan is either because the layer is too thin or it's not cold enough.
Can you use a silicone mould?
I have just made this using a silicone mould and it turned out perfect! Thanks x
I have tried making the mold and I cant get it out no matter what I try! I have the Wilton large cupcake pan. Do you spray it with pam, use parchment paper, or rub it with butter first?
I've tried this and my mold wouldn't come out i dont know what i did wrong...
Would it help id you quickly dipped the outside of the mould in hot water for a few seconds, to melt slightly?
hi thanks i tried this out with the sliicone gaint cupcake mould as a test and both of my oldest girls said they want one for their birthdays. thanks for such good instrutions.
Help! I cannot get the candy out of the mold. What am I doing wrong?
I couldn't get mine out, so I just turned the pan over on my counter top and it popped out. How do I post pictures?
I made something similar using dark chocolate (not candy melts), and I actually assembled the layer cake one layer at a time inside the chocolate shell while it was still in the mould. I stuck the layers together with poured chocolate ganache (you have to pick your moment when it's still quite runny). I then let it all set, and because the chocolate shell was supported inside by the rigid cake layers, unmoulding the combined cake and shell was much less stressful. The chocolate was correctly tempered, but if using candy melts this won't be an issue. If it won't release, more time in the fridge usually works.
Ok, so I am doing this for my daughters first birthday cake on Sat. I just made the candy mold this evening. What is the best way to store this until Sat morning?
I read on some forums that the wilton candy melts are best stored at room temp in a sealed container. The only thing I have is a large ziplock bag, will this work?
Im making a giant cupcake for my sons 1st birthday cake smash on Wednesday and i wanted to do this candy melt liner, i have a wilton giant cupcake pan and it is metal, did anyone have any trouble removing the candy once it was set? And did you use anything on the pan such as butter etc?
lisa.marie1, I just made one for the first time using Wilton candy melts and the Wilton pan. I did not use any kind of greasing agent, just used a spatula to layer the coats. I didn't wait the full 30 minutes in the fridge between coats one and two because it was pretty hard after 10 minutes. I ended up with three coats of candy and after about 15 min. in the fridge after the third coat, it had pulled away from the pan just ever so slightly and I was able to pull it completely out without any issues. I think the key is to make sure the candy is layered nice and not too thin.
Alezious007 did you have to carve your cake to put it back in?
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