Wednesday, 30 April 2014

Giant Strawberries and Cream Cupcake


I made this for a surprise birthday at work. I wanted something girly and pink so decided on a giant strawberries and cream cupcake. I've made the same cake about 4 years ago back in 2010 and it looks so much better now. It's good to know that my cake decorating skills have actually improved! Back then it was my first time making a giant cupcake and I had no clue about decorating it. I have to say this is the first time it's turned out so professional looking and that's mainly due to the candy melt base. I will definitely be using this technique in the future although I may try my hand at using fondant one day. 

The cake itself was delicious and the layer of strawberry jam in the middle really added to the taste and texture of the cake. The candy melt shell was tasty too as it was vanilla flavoured and complemented the cake well. 


 making the candy melt shell 

 coat the cake pan in melted candy melts and allow to set in the fridge 

 adding fresh strawberries to the cake mix 

 trim the cake so it will fit into the shell. A small bit broke off as you can see but it will be covered so no one will notice! 

 add some strawberry jam in the middle 

 then cover with the top layer 

 Pipe pink buttercream frosting on top, add some sprinkles and edible glitter and a wafer daisy on top. 

 You can see the edible glitter - it really makes the cake sparkle and gives it a special touch

For the cupcake
225g caster sugar
210g self raising flour
1 teaspoon baking powder
25g cornflour
150g fresh, ripe strawberries, hulled and roughly chopped
225g unsalted butter, at room temperature
4 large eggs

For the Buttercream Icing 
110g unsalted butter,at room temperature
220g icing sugar, sifted
1 teaspoon good quality vanilla extract
a few drops of milk if required
a few drops of pink food colouring 

For the cupcake shell
1 x 340g bag of white candy melts

  • Make the candy melt shell by melting the candy melts in a microwave or in a bowl over a pan of simmering water.
  • It will be quite a thick mixture so use a pastry brush to coat the inside of the cupcake case and place in the fridge to set. You will need to repeat this process twice to ensure a thick shell. 
  • To remove the shell, very gently peel the edges back and then turn out the shell - be very careful towards the end as you don't want to break it. 
  • If the top is uneven, heat a large pan on medium heat. Place the shell upside down and give it a few twists then remove immediately. 
  • Preheat the oven to 160C.
  • Spray giant cupcake cases liberally with non stick spray. 
  • Cream the butter and sugar until pale and fluffy. 
  • Beat in the eggs, one at a time until well mixed.
  • Mix in the flours and baking powder and finally stir in the chopped strawberries 
  • Carefully spoon the mixture into the cupcake cases, filling them to about 2/3 full. 
  • Bake in the oven for about 35-40 minutes - the bottom will need longer to cook. Check that it is fully cooked by placing a skewer in the centre of the cake and ensure that it comes out clean. 
  • Remove from the oven and leave in their tins for about 10 minutes before placing on a wire rack to cool. 
  • Make the icing by beating all the ingredients together in an electric mixer until smooth. You may or may not need the milk depending on the consistency of icing required. 
  • Decorate as shown or be creative and choose your own design. 

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