AAre you gonna make the base from chocolate or you gonna mold some fondant into the grooves Bashini?

AHi Kathy, glad you had a lovely day, bet you can't wait to play with your new toys!

Nanny I always cover the bottom of a giant cupcake with sugarpaste but there are tutorials on youtube for chocolate. They're really easy and my lot love them, always ask for them.

AJust said to my daughter I need to make one to put on FB never made one, the instructions I got with it, were 12oz mix with 6 eggs, I'm assuming they are standard size? Is this about the same amounts you use?

AI use a 6 egg victoria spinge mix. Mine is the Wilton tin, I did have the silicone one which is smaller but I didn't get on with it very well. Do you have measuring cups nanny? If you do put 31/2 cups in the "bottom" and 21/2 cups in the "top". Make sur you grease the tin really well and let it cool in the tin a while before you try to turn it out.

ABarbara, I will be covering it with sugar paste. Not very comfortable using chocolate and it has to be red. I am assuming I need to use candy melts for this? Don't want to try this on a customer order. A dear friend of mine has got the silicone one and I was going to borrow it but since I got a prezzie I bought the tin. And she said that she uses a 9" round mud cake recipe or 8" round sponge cake recipe.

AI hope you'll show us a picture when it's done bashini, can't wait to see it already. :-)

AMine is the Milton one too Maisie, how long do you OK it for on gas ?

I havn't used candy melts before so let me know how to do this Bashini.

A

Is this the same as glucose syrup you get in squeezy tubes here in the UK? Xx

AOoh I don't know what gas mark nanny, 140 fan for at least an hour, usually more like an hour and a half. Hmm, I wonder if my oven's been on it's way out for a while, I don't much watch the clock when I'm baking, I watch the cake and my last giant cupcake seemed to take a lot lionger than usual, at the time I put it down to it being late and I was tired..... Sorry, waffling!

A

No I don't think so. Glucose is clear and the golden is well...golden lol

I know golden syrup is the left over stuff from the refining process of sugar. Not sure where liquid glucose comes in, but it's the same texture / constancy as golden but doesn't have the taste or colour.

I don't think I've been helpful lol

AM

Maisie is your fan going when it's on? My oven broke a couple of months back and it was the fan, I hadn't noticed it stopping but over a course of a couple of months the temp in the oven just got worse and worse till it wouldn't work any more. After that (about 4 weeks later) the element went. I hate my oven lol

ALadies, I have trouble melting the candy melts. Once I tried them for cake pops and it didn't go well. Maybe I can colour the white chocolate. I have seen few good tutorials on YouTube. But the best one is from My cupcake addiction. To do that the silicone mould is better.

ASiany- yep that sounds exactly like mine, the fan's been moody for months then today it just gave up the ghost completely! Got somebody coming Tuesday- byebye car insurance savings I was gona spend on cake stuff!:-( Bashini- I've watched that my cupcake addiction tutorial, she makes everything look so easy doesn't she! I couldn't get the cake out of the silicone mould in one piece let alone a thin brittle chocolate shell! Off to bed now, G'nite all. :-)

AI know Maisie. Even try that, I don't want to buy a silicone mould!! :)Good night Maisie!!!:-)

A

APooped, night all. Speak loads tomorrow!

AOne More question about giant cupcakes, do you fill and crumb coat as normal? For the base I was thinking of turning it upside down to cover and pressing it into the grooves, is that what people do?

AMorning all.:-) Yes nanny, fill and crumb coat as normal. Yes I turn my bottom upside down and cover it as if it were an ordinary cake. Find the grooves with your fingers, then go over them with a ball tool. It's easy to turn it over and get it on the board too, easier than a normal cake.

AOops, sorry natt, thankyou. :-)

AThanks Maisie and Bashini, got some spare redish buttercream left over so may attempt it soon.

AThey're easy nanny and you can do so much with them. Have a look on pinterest, there are some really good ones on there. (Flowery ones, toadstool houses, circus tents).

Some people worry about it cooking all the way through or the top being overdone because the bottom takes longer but I've never had that problem- except with my gf one but that was the mix rather than the tin I think. When I was having problems with that one somebody told me to put a flower nail in the bottom of the tin. I haven't tried it but might be worth doing. Make sure you show us when it's done. :-)

A

I used candy melts a lot for cake pops and they're much easier to melt over a pan of boiling water than in the microwave I have found. They're very thick once they have melted so you have to add vegetable oil until you get the consistency you want. I was worried this would make them taste horrid the first time I did it but it doesn't and I love the bright colours compared to colouring white chocolate. Don't be afraid of adding a lot of oil either it can take more than you would expect. I colour a lot of white chocolate too for cake pops and haven't had a problem with that either. I like sugarflair gel colours for that.

A[IMG]http://cakecentral.com/content/type/61/id/3219859/width/200/height/400[/IMG] This is my Lantern Steelers and 70 style Welsh shirt.

ALlawern steelworks I meant, really really should check things first.

AThat turned out great nannycook!

A

Thanks Sugarluva! :)When I used it first time, I found that if there's too much heat it burns and be black. So I've tried using a double boiler and still was not successful. But I still have some yellow candy melts, so might try that one. :-)

Barbara, your cake is lovely!:-)

And here is my Power Rangers cake.

[IMG ALT=""]http://cakecentral.com/content/type/61/id/3219863/width/350/height/700[/IMG]

AThanks ladies, not a huge amount of work, but I tried to make it ax neat as possible like edging up the photos with royal icing and doing a crimped border ( which my daughter hates, makes it look old fashioned she said, he is old I said, ha ha ) .

Bashini, I cant fault yours, you make the neatest cakes.

Thanks Barbara.  But like most of us, we are our own worst critics, so I know where I have covered them , which you can't see on the photo.