Make A Fun And Tasty Giant Cupcake Cake Food

MAKE A FUN AND TASTY GIANT CUPCAKE CAKE

Steps:

• Pick a heavy, dense cake mix that will help your cake keep its shape and support the top part after assembly.
• Use pan spray, butter or shortening and flour to prep your pan, making sure you get every nook and cranny. You'll need 6 cups total of batter: 2½ cups for the top part of the cupcake and 3½ cups for the bottom. It might look like there's room for more, but resist filling them to the top- you want some room left for the batter to rise.
• Bake at 325 °F for approximately 1 hour. Check it halfway through at 30 minutes. If the top "swirl" part of your giant cupcake seems to be baking faster than the bottom, break out your foil and an oven mitt (safety first!) and make a little tent over it with foil to slow it down. Once it's done, let it cool in the pan for 10 minutes before you unmold it, then pop it on a cooling grid until it's completely cooled.
• Now that your cake is completely cooled, pop out the bottom section onto a cake board or cake platter of your choice, level it with a serrated knife and spread frosting on it so that the top sticks to it.
• Add as many fun toppings like sprinkles or berries as you'd like and enjoy!

GIANT CUPCAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). If using a metal giant cupcake pan, thoroughly grease all sides and dust with flour, tapping to remove any excess. If using a silicone cake pan, there is no need to grease.
• Combine sugar and butter in a bowl and beat with an electric mixer until light and fluffy. Add in flour alternately with beaten eggs, a little at a time, beating well after each addition. Stir in vanilla extract. Divide the mixture between the top and bottom giant cupcake pans.
• Bake in the preheated oven until a tester inserted in the center comes out clean, 50 minutes to 1 hour. Cool in the pan, then turn out to cool completely on a wire rack. Once cool, frost and decorate as desired with your favorite frosting.