Cupcakes are good; big cupcakes are better. I got a silicone cake mold for big cupcakes at my work Christmas party this year. We played Dirty Santa, which is always a hit. I’ve made three so far (but forgot to take pictures of one…sorry). The mold comes in two pieces, the top and the bottom.
For this one, I used a basic yellow cake recipe similar to this.
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla
- 3/4 cup milk
The cake mold calls for cake mix, but we all know I don’t roll that way. I doubled the cake recipe for this and made two at once. The one pictured above was a centerpiece for a holiday baked goods tray for my choir Christmas party. I used the previous recipe for the buttercream icing. Since I doubled the recipe, I didn’t get the molds evenly filled and my second one came out with a small top. I trimmed a little, and made the shape into a cone for a Christmas tree with the green icing seen on the bottom half of the one above. I decorated it with puffy peppermints and wrapped it in cellophane to give as a gift (not pictured).
This was Mr. J’s birthday cake. It’s his favorite…peanut butter and chocolate. Unfortunately, I did use boxed cake mix for this one. It was Devil’s Food, and it came out quite well. The cake mold comes with a piece that makes an indentation in the bottom cake so that you can fill it. I chose to fill this one with peanut butter ganache. I topped it all off with peanut butter buttercream icing and chocolate chips. I have to admit…it was quite tasty!
I use a piping bag and decorative tips to ice the cakes. It helps me achieve the designs above. I’m still learning though!