Cake Central › Tutorials › Giant Cupcake Candy Melt Base

Giant Cupcake Candy Melt Base

mrsvb78
By: mrsvb78
Posted 12/23/11 • Last updated 12/23/11 • 12980 views • 30 comments

Posted by mrsvb78


Cancer
This tutorial was made for all those decorators needing help with making a chocolate base for a giant cupcake. It is very easy and so effective and neat, saves trying to get fondant into the grooves and it's smooth and flawless.

List of Materials

  • 1 bag candy melts, Wilton Giant cupcake tin, Spatula,

Choc
1. Melt 1/4 a bag of candy melts 2. 'paint' a thin layer of chocolate into the cake tin base (I used my finger as it was the easier) 3. Make sure you get into all the grooves and don't have any airbubbles. 4. Put it in the fridge to set for at least 1/2 an hour
Choc1
1. Melt the rest of the bag of Candy Melts (keep a little aside to attach the cake to the cake board) 2. Remove the tin from the fridge 3. 'Paint' the rest of the melted chocolate in the tin, I used a silicone spatula to do this and it smoothed well and evenly, I pushed firmly to make sure I wasn't go to get any airbubbles again 4. Return to the fridge for at least 1 hour to set properly
Choc2
1. Carve the bottom of the giant cupcake so it doesn't have any grooves left cut in half and add buttercream to the middle of the cake 2. Ice the whole cake with buttercream 3. Put the cake in the fridge for 1/2 an hour for the icing to harden and set
Choc3
1. When the chocolate shell has set in the fridge for an hour take it out and hold the shell on each side with your fingers, add a little pressure pushing against the chocolate and pan and pull up (you will hear a little crack/pop sound as it comes loose) if this doesn't happen put it back in the fridge to set longer. 2. Get your iced cake out of the fridge and picking it up gently, drop it into the chocolate shell. Mine was a little higher than the mould so I evened it out and iced across the top
Cancer1
Decorate the top of the cupcake with a large open star nozzle or 1M nozzle and add ready made flowers/pearls etc. Enjoy and good luck! [featuredcakes]

Comments (30)

Rosie2 12/23/11 at 11:16am
Thank youuuuu, I love this tutorial!! quick question, since the shell is chocolate how do you cut this cake since chocolate gets pretty hard/firm?
LisaPeps 12/23/11 at 4:28pm
Use a hot knife to cut through the chocolate
fearlessbaker 12/23/11 at 10:48pm
Thank you for this. I don't have a pan but now I will get one. Just one little thing I don't understand: When you say to cut the bottom of the cake to get rid of the grooves--aren't the grooves all around the cake? Thanks, FB
sweetcakesmd 12/24/11 at 5:53am
Great tutorial! A trick that has worked for me is to melt my candy melts in the bottom half of my cake mold painting all areas to make sure no air bubbles and then before chocolate is set I place my cooled cake back into mold and when doing this the cake displaces the melted chocolate evenly around the entire base of the cupcake and then refrigerate the whole cake mold for about an hour. When I take it out it is all one piece and ready to decorate. I should add I use a silicon mold for mine but I'm sure you could do this in a metal pan as well.
ConniM1 12/28/11 at 9:14am
THAT'S too awesome, SweetCakesMD. THANKS BUNCHES!
dana419 12/29/11 at 4:47am
this is fantastic! thanks for the tutorial!!
mrsvb78 1/1/12 at 4:32am
Hi All, so sorry, I never realised there were comments and questions under this! Whoops, I should have checked :-) I am glad you all have found this helpful. Sweetcakesmd that's a good idea, might try and do it all in 1 ... save some time ;-) Fearlessbaker, I carve the whole cake around so it's smooth.
grannmawlynne 1/4/12 at 6:47am
Love your cakes. I was wandering how you did the butterflies on your cakes. Do you mind telling what you used or how you made them?
eweddingcakeinfo 1/17/12 at 12:56am
Thanks for this information. Its helpful to all cake lovers.
LillyCakes 1/19/12 at 2:36pm
Thank you for the tutorial! I tried this before and when I took the mold out it cracked and fell apart. Any suggestions on how to keep that from happening?
mrsvb78 1/21/12 at 1:03am
Grannmawlynne, I use a Clikstix butterfly cutter, it's lovely and so easy to use. LillyCakes, I am not sure, but it did happen to me once too, my fridge was too cold and so the case was brittle, maybe give it 5-10 minutes to get a little to room temp before trying again?
Andrea0730 1/21/12 at 6:39pm
my chocolate won't pop out of the mold. Any thoughts?
pearlg 2/7/12 at 1:50am
Thank you so much, was wondering how this was done, so did a search on google only to ffind your tutorial on good and trusted cake central. Once again thank you mrsvb78 Very kind of you to place a picture tutorial, making it easy for all to understand.
jenscreativity 2/9/12 at 6:00pm
Thank you soo much for this tutorial! I made my first one, and boy, I was soo nervous about the choc. breaking but it came out fantastic! I'm so glad I tried this and want to do so many more!! Thank you , Thank you!!
binbinsmama 2/12/12 at 6:29pm
Just did a Valentines day cupcake. So easy and looks wonderful! Thank you.
verosuperstar 2/19/12 at 10:33am
I used this method last week for my daughter's birthday cake and everyone was amazed that how it looked the giant cupcake. Andrea0730, when the shell doesn't want to come out of the pan is either because the layer is too thin or it's not cold enough.
sassysusie 2/21/12 at 10:58am
Can you use a silicone mould?
Natdawn88 2/24/12 at 4:21pm
I have just made this using a silicone mould and it turned out perfect! Thanks x
Meganluvs2bake 3/3/12 at 11:06am
I have tried making the mold and I cant get it out no matter what I try! I have the Wilton large cupcake pan. Do you spray it with pam, use parchment paper, or rub it with butter first?
Cake Central › Tutorials › Giant Cupcake Candy Melt Base