September 20, 2012
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The second tutorial of the week is from Rachel Ellis of Oh Sugar Cake Company.
I’ve just looked back at my guest blog from Cupcake Week 2011 and this was my opening sentence –
‘I love baking, I love decorating cakes and I love sharing my cakes with anyone who’s happy to be called a taste tester. Cupcakes are perfect for all of these things….’
Nothing has changed, in that sense, since last time I wrote. There is still something lovely about baking, decorating and sharing these little cakes and I don’t think I’ll ever tire of them! I’ve also come to love the giant cupcake and it really is a great way to get started with decorating large cakes.
For anyone new to cake decorating it can be daunting, as there is so much equipment available -cutters, smoothers, tools, non-stick boards, tins…the list goes on and on. It also takes lots of practise to create the perfect finish. The giant cupcake doesn’t need much equipment and is a great way to create a professional looking party cake!
To create this cake you will need the following equipment –
Giant Cupcake tin
Cake board or drum
Alphabet set (optional)
Giant cupcake tins or silicone moulds are hugely popular which means there are bargains to be had, treat it as an investment as I’m confident you’ll use it again and again. To make the cake I used a vanilla sponge recipe.
250g Unsalted Butter
250g Caster Sugar
1 teaspoon Vanilla Paste
250g Self-Raising Flour
75g Plain Flour
4 tablespoons Milk
- Beat together butter, sugar and vanilla paste until light and fluffy.
- Add eggs one at a time and beat until fully incorporated.
- Add flours and fold in with metal spoon.
- Add milk and beat until mixture is completely smooth.
- Split mix between 2 parts of tin (scoop out centre as shown to allow for rise) and bake on 170C for 50-60 minutes.
175g Unsalted butter (softened)
350g Icing Sugar
1 teaspoon Vanilla Paste
- Beat ingredients together until smooth
20g Flowerpaste (optional)
- Spread a little buttercream onto cake drum to stick the base of the cupcake.
- Spread a thick layer of buttercream onto the top of the cupcake base.
- Spread a layer of jam on to the bottom of the lid of the cupcake and sandwich together.
- Use the remaining buttercream to coat the complete cake.
- Chill for 20 minutes.
- Using a warm pallet knife (stand in boiling water and then dry) smooth the buttercream.
- Roll white icing to approximately 5mm thick and lay over cupcake lid. Using your hands smooth the icing into the layers of the swirl and then cut level just below the buttercream filling.
- Using gel colouring, colour sugarpaste as desired for cupcake case.
- Measure the dimensions of your cupcake case as shown.
- Roll out icing, cut to size and roll up.
- Brush buttercream and edge of white icing with small amount of water to act as adhesive.
- Roll out case around cake.
- Using small rolling pin create cupcake case effect.
- To cover the board (if desired) again measure the width and length and cut a piece of icing to fit.
- To decorate with sprinkles sugarpaste can be coloured and broken into tiny pieces.
- Roll each piece into a smooth ball and then roll into a thin sausage shape.
- Attach to cake using sugar glue or water.
- Add further decoration as required.
- Decorations such as streamers and text should be made using flowerpaste as it sets harder and will hold it’s shape.
- Alphabet cutters are readily available or text could be piped with royal icing.
- Streamers are simple to make by cutting a small piece of paste and wrapping around a small rolling pin to shape.
This cake is very forgiving and can be decorated simply if you are new to decorating. I am happy to answer any questions and can be contacted at firstname.lastname@example.org