Giant Cupcake Question

Baking By Crazyforcupcakes Updated 26 Sep 2011 , 3:20am by shuswapcakes

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Crazyforcupcakes Posted 26 Sep 2011 , 1:55am
post #1 of 2

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.

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shuswapcakes Posted 26 Sep 2011 , 3:20am
post #2 of 2

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 icon_smile.gif

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