Comments on: Giant Red Velvet Birthday Cupcake

By: tanya1234

tanya1234 — Wed, 15 Feb 2012 19:40:51 +0000

thankxxxxxxxx really sweet :)

By: Allie

Allie — Wed, 14 Dec 2011 03:51:35 +0000

Hi CB, great to hear from you. The cupcake cake didn’t sell– I priced it @ $25. I knew it probably wouldn’t sell and planned to donate it to church coffee hour. We had it Sunday morning. It was very good. Now my son is in love with red velvet! I just bought 5oz of red gel food coloring…I really wanted to buy a gallon of liquid red but hubby was convinced a would spill it..lol, he’s probably got a point! Imagine! I’m making my son’s bday cupcake cake this week. I bought the Wilson tasty-fill mini cake pans to make the base for the cake. I’ll put it inside a chocolate liner. Have you used a tasty-fill pan? I’m looking for some reviews/insight. My thought is that I’ll make red velvet cake and cream cheese frosting (going to use Sara Phillips baking911 red velvet & cr cheese frosting recipe this time) and a white chocolate cream or mousse filling for the tasty-fill (looking for a recipe). Would love to hear your thoughts/suggestions.

By: CB

CB — Wed, 14 Dec 2011 03:34:45 +0000

Thanks for taking the time for the great review!! Now you have me all curious?? How much did it sell for? I hope you got $100!

By: Allie

Allie — Thu, 01 Dec 2011 23:17:42 +0000

Hi CB, I put the big cupcake together today! And I made the liner. I have some insight for next time..in a couple weeks for my son’s 11th birthday. Firstly, the cake wasn’t over cooked–Yeah! However I saw some real advantages to making the cake smaller like yours. A smaller cake has a seam between the top and the bottom that falls inside the liner; whereas my larger cake would nerd more trimming to hide the seam (I don’t think I could have trimmedit more than I did without it becoming a crumbling mass..definitely don’t want to remove too much crust). I was phobic of the candy melts liner; really thought it wouldn’t work and was positive it would crack. Ive melted chocolate before but never used candy melts. I got some extra pointers at this site: http://www.wikihow.com/Mold-Chocolate-Candy (hope it’s ok to post a link). Great tips about lean pan, double boilers, layers and freezing between layers. I cleaned and dried my pan well and put on 3 layers of dark cocoa candy melts which was 2 cups of candy melts. I was amazed at how easily the candy liner slipped off the pan and thankfully I was prepared so I avoided breakage. Since this cake may sit out for n entire day gor the bake sale I opted for store bought Betty Crocker whipped cream cheese frosting–it’s what DH brought home from grocery store so I went with it. I used 2 containers. One container for the single layer I cut into the bottom and for top layer of bottom. Then about half or two-thirds for decorating the top. I put a crumb coat on the top just like you instructed. Then I tried piping frosting with 1M Wilton large tip. That didn’t go so well with the oft whipped frosting. After getting equal parts frosting on cake and floor I quickly traded the bag for a spatula and spackled the top with frosting. I added Neco wafers for decoration; pressed each one into frosting. Then I put a big red gumball on top. It’s pretty darn cute. I, of course, think it should sell for $100…lol. I’ll settle or $25. If we don’t sell it we will eat it Sunday morning after church. I ‘m glad I did this trial run before making my son’s cake. Really learned a lot. Thanks so much for your very insightful blog and the gret whit you interject into your descriptions! I took a ton of photos and think that I need to start blogging too.

By: CB

CB — Thu, 01 Dec 2011 03:55:02 +0000

Hi Allie, so glad you were able to find your answers. Yes, buttercream frosting is more forgiving at room temperature than cream cheese frosting. I look forward to hearing how it all turns out! Good luck at your bake sale :)

By: Allie

Allie — Wed, 30 Nov 2011 23:41:03 +0000

Just read your blog again and found the candy melts amount 3c. I didn’t see it earlier…oops! My cupcake pieces stayed in oven 60mins. I think the top was done in 55 mins and bottom in 60mins. Both parts slipped right out of inverted pan. Since I used more batter in each part than you did, I have more cake to trim. Both pieces have a thick crust and I wonder if the bake time was too long; I’ll find out tomorrow when I trim the pieces to fit them together. I hope they aren’t overdone. So tomorrow is liner and icing day. I wonder if I can leave the cake at room temp with a buttercream icing. I prefer cream cheese frosting but too perishable for a bake sale cake.

By: Allie

Allie — Wed, 30 Nov 2011 17:01:36 +0000

Using my giant cupcake pan today for first time. I used your red velvet recipe. Thanks for posting it. Here are some substitutions that I used: 1.75tsp white vinegar plus enough milk to make 1.25c was substituted for buttermilk; 7Tbsp corn starch plus enough flour to make 2.5; 1oz liquid red food coloring + 1/4to1/2 red gel coloring to make batter red (I improvised since I didn’t have 3oz red on hand..and cakes are plent red! So are hands lol). I put 2.5c batter into top and 3.5c batter into bottom. Cakes are in oven and being watched for doneness; Wilton says bake 60mins (we’ll see).

Can u tell me how much candy melts you used for liner? I have one 14oz bag. Do I need whole bag?

Thanks so much for all the instructions and especially the hint about splashing the red color…I still got red everywhere but didn’t mind. :)

By: Wendy

Wendy — Tue, 20 Sep 2011 13:32:30 +0000

Fantastic, thank you very much…i will try it this weekend for my daughters 3rd birthday :)

By: CB

CB — Mon, 19 Sep 2011 15:14:19 +0000

Hi Wendy! I used a serrated knife and it worked fine. You might not get a perfectly straight cut but it wasn’t any more difficult imo. HTH!

By: Wendy

Wendy — Mon, 19 Sep 2011 14:23:26 +0000

Thanks for the great ideas……I can’t wait to try it. One question, how is it cutting through the solid chocolate bottom…easy? Tricky?

thanks!!