Supplies:
Wilton Giant Cupcake Pan
Candy Melts (any brand)
Rubber Spatula
1. Melt the candy per instructions on package.
2. Pour half of melted candy into pan.
3. Tilt pan and use rubber spatula to spread candy around until all sides are evenly coated.
Gently tap pan against your work surface to remove any air bubbles. Refrigerate until firm.
4. Apply second coat and refrigerate until completely firm. (I usually wait 20-25 minutes)
5. Unmold
6. Fill candy shell with a cake base. If you chose to bake your base using this pan you'll have to
trim the sides in order for it to fit inside the shell. I always use two 4" round cakes for my
base.
7. Decorate!! Pictured above are 3 of my finished designs.
I'd be honored if you followed my blog! Thanks for the comment :)
ReplyDeleteAlso, these directions are wonderful. I can't wait to try this with the chocolate! How do you cut the cake to serve? Warm knife?
Thanks!
The warm knife method cane be used. I usually disassembled the cake to serve.
ReplyDeleteI saw that you are following my blogso i had to peek at yours!! GREAT IDEAS!!
ReplyDeleteYou do amazing work! THanks For Sharing, Shelley
I am working on this now but am having problems getting the chocolate out of the mold. Any suggestions?
ReplyDeleteThanks so much!
The only way you'll have problems getting the shell to release is if it hasn't fully set. You need to refrigerate for a bit longer.
ReplyDeleteThanks for the reply. I am on my third one of these...lol
ReplyDeleteI have found that the first one that was stuck was too thin and it wouldn't come out.
After working with another one they are thicker and coming out just fine. Well...except for the last one that I whacked on the counter and it broke when it fell...lol
I am re-melting now.
Thanks!!!
crazyladybaker
This is a great idea!
ReplyDeleteSo cute!!!! What a great way to jazz it up! Thanks for sharing this!
ReplyDeleteWow...it looks great, I can't wait to try it. I got my pan about an month ago but have been too busy to try it. This makes it even better :) Thanks for sharing
ReplyDeleteYay! I finally perfected this cake...on my second attempt! My first attempt was a flop because I forgot to spray Pam in the tin before cooking. My cake came out in a clump.
ReplyDeleteThe second attempt went much better and I even managed the candy liner...although my husband was very skeptical.
Thanks for your helpful tips. I will be making this cake for my father-in-law's upcoming birthday. I think he will be very impressed.
Love this idea! I'm curious what you do when it's time to eat it, though. Do you frost the cake you place inside? It would be a shame not to have frosting on part of the cake! :) thanks for the tutorial!
ReplyDeleteI frost and fill the cake inside the shell.
ReplyDeleteThanks to everyone for all your awesome comments.
ReplyDeleteHi There,
ReplyDeleteVery Very clever! I have just made the Wilton Large Cupcake and am now wanting to make this wrapper.
I am just wondering if you need to spray the tin before adding the chocolate?
Thanks Tracey
Thanks Tracey!
ReplyDeleteNo need to spray the tin before adding the chocolate. Once the chocolate is well chilled it slides right out when inverted.
Hi Again,
ReplyDeleteI didn't spray the pan and it came out beautifully! THANKSYOU for your great idea~
This is wonderful! Thank you!
ReplyDeleteOne question, I am not serving the cake until tomorrow. What's the best way to keep the candy liner? In a zip loc on the counter or in the fridge?
Thanks Leighanne! I store mine in the fridge.
ReplyDeletewhat a great idea for the liner! i was wondering if you wouldn't mind sharing the baking directions for the wilton cupcake pan.
ReplyDeleteahh i am soo overtly obsessed with thisss i am going to do it. i have left over blue chocolate from my cupcakes (on blog) that i am soo putting to the test. mm. i've seen this done w/a scrapbook paper lining..but this is even better!
ReplyDeleteYour cakes are beautiful! Have you ever attempted using two colors for the candy liner? I'm thinking of experimenting and trying to get a pink/purple vertical stripe. Sound impossible?
ReplyDeleteI really love this and thanks so much for sharing how to make it.
ReplyDeleteI do have a question though, when you say you use 2 4'' for your cake base, that means you don't bake it in the base of the giant cupcake pan? you only bake the top? and also, the two 4'' round cakes fit inside the liner you made?
It's the first time I'm trying to make something like this.
Thanks!
Gina
Gina you can bake your cake in the base of the pan and simply trim the sides so it fits into the candy shell easily. I just use the small round cake because I hate waiting for cake to bake for almost an hour in the Giant cupcake pan. When I use the 4" pan all my cake gets done around the same time. Good luck with your cake. I'm sure it will turn out lovely.
ReplyDeleteThanks so much Destini!!! I tried this for my son's 1st birthday cake and it turned out gorgeous. So simple that an amateur like me did it with no problems. Keep the excellent ideas coming! Thanks again.
ReplyDeleteKabrina I'm so happy to hear that!! I would love to see a picture of your awesome work.
ReplyDeleteSure! I hope this link works let me know.
ReplyDeletehttp://www.facebook.com/photo.php?pid=8372234&l=6f4cd07ec1&id=594055509
Kabrina you did an amazing job!! If you don't mind I would love to use your pic in an upcoming post.
ReplyDeleteThat would be wonderful! Thanks so much.
ReplyDeleteI LOVE this idea!!! I baked a giant cupcake in July and frosted the top/bottom, but this is so cute!! I'm going to give it a try this week! Thanks for posting!! :)
ReplyDeleteI read this idea for the cupcake "liner" but really wanted to use the cake from the pan without having to trim, so... I used the outside of the pan! It worked really well. I painted 3-4 coats of melting chocolate over the outside of the pan with approximately 15 minutes of chilling time in the fridge between each coat. I then ran a knife around the top edge of the liner, making sure I got each of the fluted edges. Then I used a spatula to pry up the edge and the chocolate liner popped right off - the first time! I then iced the bottom and sides of the bottom of the cupcake (rather thickly) and then dropped it into the liner. It looked great. And melting chocolate comes in so many colors that you could coordinate w/ theme and actual paper liners.
ReplyDeleteThank you so much for posting Phil. I must try your method soon.
ReplyDeleteHey, thanks for a great technique for this cake. I used it last weekend and it worked great!!
ReplyDeleteI do have a question - do you attach the cake to the plate or foiled platter with melted chocolate? I used buttercream and the thing kept sliding around.
Wow! Yor cake is amazing! I live in the UK and I have never heard of the candy you used for the liner. Is it just like melted chocolate? Also, can I ask how you made the smoothed/rounded icing effect in the botton row middle pic? It looks very professional.
ReplyDeleteP.S. I am going to make this for my sons 1st birthday!!
It's a candy coating but regular chocolate can be used as well. For the smooth look I iced the cake in buttercream and covered it in fondant. That's exactly how I started my cake hobby. I would love to see pictures of your finished cake.
ReplyDeletewhat did you use as the dots on the top of the cupcakes?
ReplyDeletethis is awesome! I'm doing this for my son's 1st bday in a couple of weeks! :)
how well does the candy coating cut? like, if we cut it during our wedding ceremony would we end up with cake on our face? ;P
ReplyDeletetxn_grl- The dots are just round fondant cutouts. I let them dry for 2 days so the wouldn't wilt on the cake.
ReplyDeleteSteph- If you're just cutting the top of the cupcake you shouldn't have a problem. I usually disassemble the cupcake for serving. After the top "swirl" is cut and served I use a sharp knife and a bowl of hot water to cut through the candy shell.
Hey Destine,
ReplyDeleteCan you please tell me which 4 inch pans u use and where they are sold. Also, I had a bit of trouble frosting the cake after it cooled. Pieces of cake mixed in with the frosting. Do you have a solution for this?
Thank you so much.
Hanna
I use Magic Line 4 inch pans. I purchased them from www.intotheoven.com . The bottom of the Wilton pan work too ,I just trim it a bit so it fits easily into the candy shell. To frost the cake I use a piping bag and spin the cake around on a turntable so there is no spreading involved therefore no crumbs.
ReplyDeleteHello, Love the giant cupcakes. What number tip did you use to frost the cake with the white frosting? I like that. Great job!
DeleteThank u again for the advice :-)
ReplyDeleteLove the idea for the chocolate wrapper. I did it no problem and I am just starting out at this hobby! My daughter's 3rd Birthday cake came out awesome! Thanks for the very cool idea! Your cakes are amazing! Amy
ReplyDeleteHow much chocolate do you use for one liner? Also, can semi sweet choc chips be used for making liners?
ReplyDeleteYay Amy! I'm so happy your cake turned out great.
ReplyDeleteHanna- I use the entire bag of candy melts and yes semi sweet chocolate chips can be used.
Thanks! I'm obsessed with your website :-)
ReplyDeleteI love the wrapper idea. Hope to try it for my daughter's first birthday party. What size tip did you use for your frosting? I tried using a tip for frosting cupcakes once, but it looked like worms. Thanks.
ReplyDeleteI use the Wilton 1M tip.
ReplyDeleteSo cute!! Thanks for the instructions.
ReplyDeleteHi,
ReplyDeleteHow many oz of candy melts do you recommend? Also, how far in advance can you make the candy shell.
Thank you.
Your work is inspiring me to create a masterpiece for my daughter's 1st birthday. What type of cake do you recommend for this (one that would minimize crumbling/wobbling and would easily withstand the trimming to fit into the candy shell)?
ReplyDeleteThanks so much!
Hi Destini,
ReplyDeleteI love your idea :) I have to do a mega cupcake for a customer and I was wondering how to do the wrapper :P I try to do a Mega mega cupcake cake a couple of weeks ago :) and you are right it will be better to do the base with two pans because it took me ages to bake!
The below is not made with the Wilton pan :)
http://www.flickr.com/photos/sweetcupcakesie/4339034294/
Hi Destini! Thanks to your blog I think *I* am more excited about my son't upcoming birthday than he is... ;-)
ReplyDeleteI am looking to make the little mushroom from super mario brothers. I like the bottom middle picture in the above shown collage. I want to do a round top like that but bigger. Do I just use a stainless steel bowl or is there a pan to do that?
Thank you!!
Hi :) this is such a great idea! I gave the candy liner a go recently for my mums birthday cake and it worked really well. Take a look here: http://bambini.me.uk/2010/03/the-giant-cupcake-adventure/
ReplyDeleteso you bake the cake in a different pan then put it in the shell right?
ReplyDelete@ bambini- Great job!!
ReplyDelete@Melissa- You can make the shell first and then bake the cake right in the pan. I make mine with 4 inch rounds just because it's faster.
@ Clarksville Family Magazine- I used the Wilton Sports Ball Pan but you could also bake the cake in an oven safe bowl to get the same results.
ReplyDeleteMy white chocolate doesn't want to come out of the liner... do you have to try and wiggle something down the side to get it out? I'm giving it a shake (BIG SHAKE)... and nothing!
ReplyDeleteI may give up... if I have success will let you know!
It has been in the fridge, then back in the fridge, then in the freezer for 1 hour... still no liner... aaargh!
Sam x
Disaster! I gave up, have put the white chocolate in a bowl and will re melt it and probably make some cakepops!
ReplyDeleteIf you'd like to see my finished result (buttercream only!!) you can see it on my Flickr page at http://www.flickr.com/photos/scrumptiousbuns/4432223190/?edited=1
I will try again... may try candy melts next time as that is what everybody else seems to use with a higher success rate!!
Sam x
Just wanted to say thanks so much for this tutorial! Tried it this past weekend with candy melts and it worked like a charm! My husband was very impressed! :)
ReplyDeleteHere is a picture of the final product:
http://www.flickr.com/photos/29204668@N03/4427946435/in/photostream/
You are a life saver! I just made this for my niece! I used the big top cupcake silicone pan and it was super easy. I got a bit scared when it didn't pop out. But I ended up peeling the silicone up away from the hardened shell! I peeled off like a banana lol! Oh and I trimed the edged of the shell with a warm knife. Any who this is a pic before the final touches:http://i1023.photobucket.com/albums/af359/picaboocakes/25461_386298178026_662778026_407196.jpg
ReplyDeleteI tried this three times and the chocolate just crumbled and broke with each try. Then, after gaining advice from a gal at Joann's Fabric of all places, I put the Wilton Cupcake pan in the freezer first before applying the melted choclate, and then put it in the fridge to set. Drumroll please......IT WORKED! You can imagine I leapt for joy after trying so many times. Anyway, thanks for the awesome idea in the first place. My daughter's 1 year old "cupcake" themed party was a hit!
ReplyDeleteBrilliant! Trying this asap <3
ReplyDeleteLOVE IT!
ReplyDeleteLinked to you on my blog alittlemisstypea.blogspot.com with credit to your tutorial and image. Hope many others discover your blog and talent!
ReplyDeleteWhat do you do when you have to transport this giant cupcake with the candymelt liner?
ReplyDeleteFor Giant cupcakes that will be transported I attach them to the serving board with a bit of melted chocolate. The boards I use are 10" and 12" rounds and the boxes are the same size so they fit snuggly inside the boxes and don't move around.
ReplyDeleteLove your tutorial. I especially love your Pinkalicious cake! What are you baking your round cupcake tops in? Thank you so much!
ReplyDeleteThanks so much for the tutorial! The comments were helpful too. To my surprise, my candy liner came out perfect the first time! Here's a pic of the finished product. Thanks again!
ReplyDeletehttp://1.bp.blogspot.com/_O_EiiQjdu2g/S_09EkJfemI/AAAAAAAAADc/AWrQVEsRILM/s1600/Hugo+First+Bday+050.jpg
Just wanted to thank you for the amazing tutorial! I just posted about my girls cupcake party on my blog. The Cupcake cake and liner came out perfectly! It was a hit!
ReplyDeleteAmazing! I have this cake pan and love it...however, I was wondering what kind of icing you use so it stays nice and stiff for the piping? I would think that store bought is too runny...Do you use a buttercream? Thanks!
ReplyDeleteOh and how much icing do you use? Do you have a recipe so I know how much I need? thanks!! I'm making the cake this weekend for a bridal shower :)
ReplyDeleteI cant' get the liner as smooth as yours, when I tried to "swirl coat" the pan with the melted candy melts, it was too thick, so added some veg. oil to thin, but when I took it out of the pan it was not smooth, had air bubbles and did not look as good as yours. Any suggestions?
ReplyDeleteDoes Wilton or anyone else make giant PAPER liners for this pan??
ReplyDeleteIf Wilton were smart, they would, after all it is their pan!
ReplyDeleteI love this idea. I just bought the Wilton giant cupcake pan and made one for the first time. I will try the cake liner another day. I used Betty Crocker Vanilla Frosting but it was too sweet. Any frosting recipes that are less sweet for this cupcake?
ReplyDeleteCheck out my cupcake photo
http://i69.photobucket.com/albums/i59/kirabarbie/food/giantcupcake.jpg
I can't thank you enough! My daughter's 2nd Birthday party is this afternoon and I made the big cupcake, but wasn't sure how to handle the bottom. I found your blog this morning and made the liner. It really makes the cake! Thanks again!
ReplyDeletesomeone please help! would like to make this, but when I tried, the liner did not come out smooth, need suggestions quick. thanks
ReplyDeleteI just wanted to say thanks for sharing this. I did this for my nieces' birthday party this weekend and it was a huge hit! THANK YOU! :)
ReplyDeleteMargie- I had that problem before. The first time I was overheating the candy which made impossible to work with. It came out much better when I set my microwave to 50% power. I also wasn't letting my shell chill long enough. When I removed it would look really rough.
ReplyDeleteThe CupCake Faker- I don't know of anyone who makes these.
Crafty Mom- One of my favorite (less sweet)frosting recipes is Martha Stewart's Swiss Meringue Buttercream.
dtymitz and JaimeeStagner- I'm happy to hear your cakes turned out so well. I can't take credit for coming up with this method, though. It was featured in one of the yearbooks a few years ago.
This is brilliant! Thank you so much for posting this I was wanting a way to cover the base that looked professional this is grand!
ReplyDeleteHi,
ReplyDeleteI recently found your website whilst searching for cupcake ideas. I recently decided to start my own cupcake shop & now have several orders for the Big Cupcake Cake.
I'm ordering the pan this week & I'm getting a little nervous about whether I'll be able to pull it off. I really wish they made a regular paper liner for this, would make it so much easier...lol.
I'm torn over whether to just ice the whole thing or use your ideas to create a chocolate or candy liner. One of these I am making is for someone's wedding & will be their cake to cut so I want to make sure it's perfect. I really like the chocolate idea but my fear is that it will melt.
Also I'm confused on if the sides should be iced before placing in the chocolate or candy liner and some of you have mentioned taking it out the liner when ready to cut but my fear is this would lead to the cake being ruined bu if they attempt to cut it while it's in the liner the whole liner will crack & crumble.
And what icing is best to use? Butter cream or cream cheese? I've been mulling over this for my regular cupcakes as well. I know the butter cream is a little stiffer & cream cheese has tendency to melt quickly when sat out. My concern with the butter cream is that it's the same icing grocery stores & some regular bakeries use & I don't want my customers to feel like "Hey, we can get this at the store"...I want them to feel that they are getting something unique & homemade that they can't just run out to the local store and get if that makes any sense at all.
As you see I have a ton of concerns & questions. Any advice anyone can give me would be greatly appreciated. My email is jeanabyrd@gmail.com. Thanks & I'm so glad I found this site.
I so appreciate you tutorial!!! Third time was a charm for me. My orange chocolate mold turned out perfect. Thanks again!
ReplyDeleteHi. I was just wondering how "fragile" the liner is. I saw you said you just put the cupccake in and I was wondering if it would break easily?
ReplyDeleteJust linked to you to show off my version of the giant cupcake!
ReplyDeletehttp://howsweeteritis.blogspot.com/2011/02/little-sweets-turns-2.html
I loved your tutorial! I used it for my little girl's party this last weekend. I posted a picture of the finished cupcake to my blog at crossmyheartartdesigns.blogspot.com. Thank you! :)
ReplyDeleteJust came across your sight- so talented. I tried the liner twice and gave up. I am inspired again and will give it a third shot. Thanks so much for the inspiration.
ReplyDeleteI saw this looking for something to cover the bottom for the big cupcake I'm doing for my daughter's 1st! So today I tried it with candy melts. The 1st time I used all of the candy, didn't cool the pan & just poured the candy in, tried to swirl it around perfect, put it in the fridge to cool & 20 min later all the candy was on the bottom of the pan. So I tried again. Cooling the pan 1st, and putting separate layers of candy after cooling each time. Then it came out pretty easy I have to say. I am so proud!!!! I'm going to try the idea of making the liner from the outside of the pan so maybe not having to trim the cake. Thanks for your ideas & blog!!!! I can't wait to make my daughters cake & cookie monster cupcakes!
ReplyDeleteSo inspiring! Any tips for the frosting top? Do you do the whole thing in one bag/squeeze or do you stop and start? Yours look perfectly frosted!
ReplyDeleteI have a silicon giant cupcake pan would making a mould in there work?
ReplyDeleteAlso I think this idea is great!
Thankyou so much! I attempted this cake for my sister and it turned out great with your help. The mold was difficult to get out even after freezing it for god knows how long, but we managed :)
ReplyDeleteIf you want to take a look, here's the link to a picture: http://www.facebook.com/photo.php?fbid=1669780478578&set=a.1669779078543.72504.1659342165&type=1&theater
Hello Is it possible to do this in a silocone cake mould?x What would i need to do and is there any perticular chocolate that works best?x
ReplyDeleteI love the look of your giant cupcakes & the chocolate/candy liner - fantastic, well done!!! Think i'll give it a shot for my sister's 30th birthday next month!
ReplyDeleteThank you so much for this! i had been wondering how to make the bottom look perfect and you just gave me the answer! I am making it for my little girls 3rd birthday :o) thank you again so much!!!
ReplyDelete@ Mariejouse ~ i just did it in a silicone pan & it worked very well .. i had to pull and peel down the mold to get the chocolate out but if you're careful you can do it w/o cracking it & breaking it. Good luck!!! :o)
ReplyDeleteI just used the silicone pan as well. That is the way to go!! You just peel it off and the mold is perfect. I am making a large Reese's peanut butter cup cake. The bottom of the cupcake pan works perfectly.
ReplyDeleteQuestion,
ReplyDeleteIf I'm stacking this giant cupcake with candy melt liner on top of a 10 inch cake, will the supportive dowel rod crack the liner? Has anyone tried this?
The liner is not working for me.. I have tried 3x and still no luck. The chocolate candy liner will not come out.. its just stuck in there. anyone else have other advice?
ReplyDeleteCan you please help. How do you keep the chocolate shell from cracking? When I placed my top of the cupcake on it cracked and I have no idea why or how to prevent this. PLEASE HELP! Thank you! :)
ReplyDeleteHi I tried making the cupcake liner with melted milk chocolate - I refridgerated overnight after doing 3 layers. The chocolate would not come out the tin no matter what I had tried! I ended up melting the chocolate back down and giving up :( I'm wondering if chocolate candy melts might work better? I know when I made easter eggs earlier this year I needed to twist the mold to get the egg out and of course you cant twist a metal mold!!
ReplyDeletewould this work with melted chocolate and not the candy melts??
ReplyDeleteThanks for posting this Destini! I made my first one today and it came out great. What a great idea. I know I would never be able to get such a smooth liner with anything else!
ReplyDeletethanks for your tutorial.....1st time try it and i was success....a tips for other,put the mold/cake pan on fridge b4 pouring the candy melt....it helps a lot!!! :D
ReplyDeleteHopedfully someone can help me. I am very new to this but thought I would try the giant liner for my daughter's pinkalicious party. I have had two failed attempts and now have four coats on the outside of the pan and can't get it off??? As I am struggling I am wondering if those of you that have used the outside of pan have used silicon or metal? Might be a really dumb question? mine is on metal and back in fridge waiting...thanks in advance
ReplyDeletei'm making a triple chocolate cupcake as we speak, than i'll be making the chocolate shell. with buttercream frosting, lets hope im successful in making this ridic cupcake for my boyfriends birthday. :)
ReplyDeleteDestini, I just found your blog and I totally love it!!!
ReplyDeleteThank you for sharing this great tutorial.I love the idea of a candy liner however, my concern is in the cutting part. You mentioned that a warm knife would do but we are taking this giant cupcake to a restaurant and I doubt they'll be willing to warm up a knife for the cutting. Actually restaurants only provide a plastic knife for cutting. Do you advice I should just do a fondant liner instead? I was so excited to try the candy/chocolate liner!!
Thanks in advance!!
I read all of these comments numerous times in advance to making my liner so that I could have all of the helpful ideas and tips. However, once I got to making mine with the candy melts, I tried 4 different times without success. It cracked every time I put it in the fridge, and if I didn't put in in, I could not get the shell off of the metal pan (I was doing the outside). I assume most people have the flexible one? Anyhow- MY SOLUTION- paint the liner onto the cake! I melted chocolate chips and used a pastry brush directly onto the bottom half of the cupcake cake before assembling! It hardened, looked nice and worked like a charm! Thanks for the ideas.
ReplyDeleteI made a giant cupcake liner today. Thank you it was super easy and turned out amazing!
ReplyDeleteDo you know if the candy melt shell will work using the giant silicone mould ?
ReplyDeleteI HAVE TRIED TO DO THIS ABOUT SIX TIMES AND CANT GET IT OUT I AM STARTING TO GET OVER THE WHOLE THING HAS ANYONE ANYMORE IDEAS FOR ME
ReplyDeleteThis is amazing. My mum HATES fondant. I might have to use this technique for chocolate for her mothers day cake! So glad I found this blog!!!! Just hoping it'll work in my silicon mould.
ReplyDeleteTHAT'S how you make that chocolate coating for the bottom of the giant cupcakes!!! Praise the cake gods! I'm serious...I was turning mine over on a cooing rack and trying to very quickly cover it in melted chocolate or ganache. It still looked pretty good, but I could never get it smooth enough. And I'm typically not messing with fondant unless I'm making a lot for a larger cakes. THANK YOU!!!!!!!!!!!!!!!!!!!1
ReplyDeleteI have to make a Reese's Cup Cake for a Customer. I tried a test Liner and it came out PERFECT first time whooo hooo! {it doesn't take much lol} I thought about the one that was done on the outside but honestly I don't think I personally can get it that smooth. I love this idea I saw it first with Wilton which I actually think started it some years ago either way THIS MAKES ME HAPPY! :}}
ReplyDeleteI have been thinking about buying a Cupcake pan and your cakes totally helped me to make a decision me!! I will purchase it asap!
ReplyDeleteI was wondering how you adhere the candy liner to a fondant covered cake board, I've heard of people using dowels but that's a bit adventurous for me! Will a layer of royal icing work? Thanks!
ReplyDeleteHi that's look good...I'm going to give it a try. My problem is (if you can help me)is that the outside of my cupcake always comes out hard/overcooked, is there anywhere that i could buy giant cupcake tin liners for cooking my cupcake so this doesn't happen, would appreciate your help with this. xx
ReplyDeleteHi, I used this method for the candy shell liner for my oldest daughter's 1st birthday a few years ago and it worked great. We used the wilton pan for the cake and I didn't have to trim it at all. It fit in perfectly! The cake did shrink away from the sides as it baked so we had no trouble getting it to fit into the shell. We tried making the shell on the outside of the pan too but it just came out looking messy. Looking forward to making this cake and liner again for our second daughter's first birthday next month. Thanks for the great tutorial!!
ReplyDeleteI have the giant cupcake pan and want to get started so badly. I love your cupcake liner made with the chocolate. However, this is what I want to do and can't find a mold or anything. I want to make the ridges (?) of the liner out of chocolate and line them up around the cupcake just like you were looking at the cupcake in a liner. Does that make sense? Do you know where I can get such a mold?
ReplyDeleteI tried this and it worked great, but about an hour later I checked on the cake and the chocolate had become soft and the whole cake was falling over. Help please? This was a trial run and I need to make the real deal tomorrow.
ReplyDeleteThanks for the tips. I wondered how this was done.
ReplyDeleteWould the chocolate shell be a bad idea for this type of cake if its going to be a smash cake?
ReplyDeletehi love these giant cupcakes, but cant seem to get the cooking right. can you blog your recipe and cooking instructions for the cake mix please
ReplyDeleteI try the same things last week, the shell was completly set, but the chocolate was paste to the mold I had to broke it up to pull it out from the mold! what can I do in this case?
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