by Jacqueline Madison
A couple of weeks ago, my work asked me to demonstrate how to decorate a cupcake cake at a busy local festival. I was shocked by how many people stopped, snapped pictures, asked questions, and really took part. My favorite question, “So… what are you going to do with that cake now? Can I have it?” Haha. No, you can’t have it, but I can show you how to make it!
(In this blog I am only demonstrating how to decorate the cake, so the components listed do not include a recipe.)
What you will need:
Cake from a giant cupcake mold (such as the Wilton pan pictured below.)
Food coloring (optional)
Cake board (I used a 9″ board)
Piping bags with star and plain nozzles
1. Un-mold your cake and let cool.
3. Ice the base and lid of the cake with a thin and even layer of buttercream. The buttercream is needed for the piped buttercream to stick to the cake. If you forget this step, the piped walls will fall off the base!
6. There are 2 options listed below for the base decoration. This is the stripped version. For this one, pipe straight lines starting from the bottom of the cake moving towards the top, leaving gaps big enough for another stripe in between. Be careful to use even pressure on your piping bag.
9. Pop the lid on!
10. Find the lowest spot where the base touches the lid. This will be your starting point. Pipe rosettes around the rim of the cake, while keeping an eye on your starting place. The object is to keep the cake from looking uneven (even if it really is uneven), by marking around the cake’s “equator”
**Another option for the side is the zig zag. Start with vertical lines again, but this time leave a larger gap (say, two lines worth) in between each of them.
** Top and decorate as before.
Enjoy : )