My weekend would not be complete without a little baking with my little helper, aka Nana Bean. What was on the agenda? A GIANT CUPCAKE.
This giant cupcake was really easy and fun to make, especially when it came to making the decorations. We went all out with the decorations, we built mini snow men, created Christmas trees, angels and even snowflakes. Nana had a lot of fun colouring the ivory sugar paste too, especially when it was pink and purple!
I found this recipe on baking mad, and thought I had to try it. I slightly amended this giant cupcake to have a delicious vanilla sponge and is filled with a chocolate peppermint butter cream. Baking and decorating this cupcake is a fun activity to get the family involved with and is sure to be a show stopper!
FOR THE SPONGE
- 340g Butter (unsalted)
- 290g Self-raising white flour
- 50g Cocoa powder
- 340g Golden caster sugar
- 2tsp Baking powder
- 6 Eggs
FOR THE CHOCOLATE BUTTERCREAM FILLING
- 75g Butter (unsalted)
- 180g Icing sugar
- 70g Cocoa powder
- 1tsp Peppermint extract
FOR THE BUTTERCREAM TOPPING
- 150g Butter (unsalted)
- 500g Icing sugar
- 1tspVanilla extract
FOR THE DECORATION
- 3 Chocolate finger biscuits packs
- White sugar paste icing
- Green sugar paste icing
- Sprinkle decorations
1. Preheat the oven to 160 degrees Celsius and light butter and flour your giant cupcake mould.
2. Cream the butter and sugar together and gradually add in the eggs one by one.
3. Sieve the flour and baking powder into the mix and whisk until it is fully incorporated.
4. Divide the mixture into the two moulds and place in the oven to bake for 1 hour or until the cake is baked throughout.
5. Once cooked, remove from the oven and allow to cool on a wire cooling rack.
6. Whilst the cake is cooling, prepare the buttercream filling. Beat together the butter, icing sugar, cocoa powder and peppermint essence. I added a splash of milk to loosen up the mixture.
7. Gently spread your peppermint buttercream over the bottom half of your giant cupcake. (You may have to flatten the base of the cake by slicing off some excess sponge. The same may apply to the top half.) Once the peppermint buttercream has been spread evenly, place the top half of the cake ontop.
8. To make the Vanilla butter cream (topping) beat the butter, icing sugar and vanilla extract. Note, you may also have to add a tiny bit of milk to loosen up the mixture.
8. Carefully spread a think layer of the Vanilla buttercream around the outside of the cake base and stick the fingers around the base.
9. Pipe or spread the rest of the vanilla buttercream on the roof the cake.
10. The fun bit – creating your sugar paste decorations! Go wild and make what you think would fit the style of your cake! Me and Nana made an array of things, a christmas tree of course, snowmen, snowflakes and even bows. This is perfect for the little ones as they can really get stuck and get those creative juices flowing!
11. Once the decorations have been created, just place them on and around your cake!