There's gonna be a few of these giant cupcake posts this week, I haven't done any in what seems like a million years - so I'm happy I've got a few to put up.
Of course I still carried the same theme through and made a chocolate
sponge topped with chocolate buttercream, the smell driving it over
there was heavenly!
Now this cake was made before I went on holiday, and for one of my oldest friends 24th birthday, Vici. Last year I made her the chocoholic cake, but it was quite massive and she wasn't able to finish it all! So this year I made a more reasonable sized giant cupcake, still loads left over after our aptly named 'cake o'clock' feast.
I'm really loving the chocolate and pink theme at the moment, if you can tell! I made pink fondant for the bottom and decoration with Claret Sugarflair colouring paste, feeling much braver since my last attempt with the textured rolling pin I gave it another go. And it worked! For decoration I made fondant rolled roses out of ivory fondant with pink leaves using a plunger cutter.
Needing more delicate lettering I decided against the blocked numbers as they looked a bit clunky on a little cake, instead I made them by hand with fondant so I could curl them into a curly font.
I also added some white and pink sugar pearls, white chocolate stars and an insane amount of edilbe cake glitter, you can never have too much!! All tied up with a cute pink bow and it was ready to eat, nom!
Giant cupcakes are a great present to give, although figuring out how to cut them up can sometimes be challenging - we always get the hang of it though :).
Pin It Now!