Homemade Funfetti Giant Cupcake, filled with Raspberry and Raspberry Cream Icing

. . . . wow that’s a mouthful!  Perhaps I should start working on naming my creations 🙂

My cake that I got asked to do this week, is my favourite shape to bake.  I think it’s because it turns out so cute, and who wouldn’t LOVE a GIANT cupcake.

This was for a 7 year old Lauren’s birthday, and it was pretty much bigger than her head!  Her request was “Funfetti, with raspberry cream icing, and some blue”. Uh, it’s sort of hard to tint bright pink naturally coloured icing blue, so I had to improvise.

I also made it more exciting for me, since the only flavour of cake I have made in the last week was funfetti (funfetti recipe here)  and I filled the centre of the cupcake with raspberry jam.   Mmmmmm, it looked so good.  I LOVE how colourful the confetti makes the batter.   Before you start icing, remember to level the tops of the two cake pieces as they come out slightly rounded from the pan.

To make the “wrapper” I used chocolate icing and tip # 31.  It is pretty much essential that you decorate the bottom of the cupcake first, as the top will get in the way if you put it on first.  I iced from the bottom, up to the top.

Here, I added rosettes in between crevices . . . just to add interest (not that you aren’t on the edge of your seat when you look at one of my creations).   At this point, fill the top over with icing, and place the lid of the cupcake on top, being careful to line up the sides.

I iced the top with Raspberry Buttercream (recipe here), using tip 1M.  You want a stiff icing to keep its shape.  Go easy on the liquid.  If you are following my recipe, I omitted all of the milk.

And how did I incorporate the request for blue . . . on a pink cake?  I went with marshmallow flowers!  I was intending to use fondant cut outs, but making flowers from marshmallows is something that I’ve been wanting to try for a while.  I didn’t have any small ones (which I recommend that you use), so I made them with large.  Cut the marshmallows with clean scissors, and dip into blue sprinkles.  I let mine dry overnight, in order for them to stay together on the cake.

I love making this cake!  There are so many possibilities of ways to decorate a giant cupcake.  Despite my own skepticism and doubt on being able to pull off the blue flowers, I think it turned out well.

Candles are little bit much for my decorating style, but when you’re 7, it’s all about the candles.  Happy birthday, Lauren!

What is your favourite shape cake to bake? I’d love to hear from you.