This brightly coloured giant cupcake is perfect for any celebration, Use our pastels set of Colour Splash gels for this stunning effect!

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You Will Need
6 egg sponge mixture
Cake Star Cake Release Spray – 100ml (75148)
Wilton Giant Cupcake Tin (79975)
Round Silver Cake Drum Board – 10” (06RWD10F)
Colour Splash Food Colouring Gel Set – Pastels (750CSPS)
Culpitt Cake Decorating Sugarpaste Icing – Brilliant White – 1kg (0674227)
Cake Star Disposable Piping Bags – Pack of 12 (84798)
Jem Drop Flower Nozzle – 6 Petal – 2D (84963)
Step 1

First bake the giant cupcake having sprayed the tin with cake release – you will need a 6 egg sponge mixture divided between the two halves of the tin. Baking time is approx.1 hour at 170ºC. Remove from oven and cool completely.

Colour approx. 250g white sugarpaste with pistachio food colouring, and a further 300g with coral. Cover the drum board with the pistachio sugarpaste and allow to dry.

Step 2

Turn the base half of the cake upside down for ease of covering. Mask with buttercream, or jam if you prefer.  Roll out the coral paste into a strip sufficient to go around the cake and the correct depth. This measures approx. 19” x 3½” and 3mm thick.

Carefully cover the cake, neatening the top and bottom edges as you go. Use your finger to accentuate the indents around the side. Turn the right way up and place onto the drum board. Spread jam/buttercream onto the top (this will be the middle of the cake).

Step 3

Place the top half of the cake onto the base half. Mask this with buttercream or jam.

Insert nozzle into a disposable piping bag. Take the remaining three colours (lemon, blue and strawberry) and lightly brush one vertical strip of each colour, evenly spaced, into the piping bag going right down the nozzle as well. Carefully fill the bag with buttercream.

Step 4

Pipe roses all over the top of the cake (a rose is created by starting each one in the centre, finishing around the outer edge). If you wish you may colour a little  sugarpaste in these three colours to a pastel shade, and make small flowers of your choice to fill in the gaps, and add a few to the board to decorate.

Complete cake with a ribbon around the board edge.

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