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!