Giant Cupcake Candy Melt Shell

Decorating By jeartist Updated 3 Apr 2012 , 7:23am by Evoir

jeartist Cake Central Cake Decorator Profile
jeartist Posted 21 Mar 2012 , 11:30pm
post #1 of 3

I've made the giant cupcake several times using the candy melts to make the shell. They turn out beautiful...........until it comes to cutting them. If I'm where there's access to hot water to heat the knife first, it's fine. Without a hot knife it's almost impossible to slice without the shell breaking off. I was wondering how ganache would hold up as a shell? Any suggestions?

2 replies
Chonte Cake Central Cake Decorator Profile
Chonte Posted 3 Apr 2012 , 6:56am
post #2 of 3

i was wondering about this because i wanna make one for easter!!

Evoir Cake Central Cake Decorator Profile
Evoir Posted 3 Apr 2012 , 7:23am
post #3 of 3

I haven't tried it for this purpose but yes, ganache would cut just fine. You could even colour white chocolate with powder colours to get a nonchocolate colour if you wanted.

I would make the ganache thicker than pouring, and apply with the base of the cupcake upside down, pouring it over and letting it set. Would not move it until it had been in the freezer for 10 minutes or so, to prevent marking etc as you flip it onto your board.


Quote by @%username% on %date%