How to Cover a Giant Cupcake with Fondant
Use a giant cupcake pan to bake your cupcake., Mix the batter and bake the cake a day before you decorate., Place the cooled cake in the refrigerator until a few minutes before you want to decorate it., Mix up a batch of regular buttercream frosting...
Step-by-Step Guide
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Step 1: Use a giant cupcake pan to bake your cupcake.
Most pans come with an indented top, to make it easier to decorate it like a cupcake. -
Step 2: Mix the batter and bake the cake a day before you decorate.
You need to decorate with a firm cake. , Cover it with plastic wrap so that it doesn’t dry out. , More than taste, it will serve as a glue to hold your fondant down. , It is more important that you have an even layer than if it looks nice.
The evenness of the top and sides will create an even base for the fondant.
Apply it to the top and rotate your cake to cover the angled surface.
If the cake is looking bare in places, add more frosting. , Fondant should not sit out for long, or it will dry out., Then measure the angled height.
You will need to double the height and add the width to find the diameter of your fondant circle.
For example, if your cupcake top is six inches wide and five inches from base to top, your round will need to be 16 inches wide to ensure it more than covers your cake top.
There will be more excess fondant than with a traditional cake , Use a plastic fondant mat or cover your clean rolling space with a dusting of cornstarch. , It will make it more pliable and ready to roll. , Roll it into a circle, and then move the circle continuously to make an even circle.
Always move from the middle to an inch from the outside of the circle. , Cut off any spare fondant outside of your circle with a fondant cutter or knife. ,, Pick up the sides of the rolling pin. , Align the back edge of the fondant with an edge of the cupcake half.
Roll the pin away from you so that the rest of the fondant slowly covers the cake., Smooth the fondant down from the center toward the base.
Work slowly and smooth areas down below the bottom of the cake , It is ok to have a wrinkle after the edge of the cake, because you can cut it off. , Use your hands to indent the fondant along with the shape of the cupcake. , Turn the cake so that you can see where the fondant meets the base.
Smooth the bottom edges with your fingers, so that it adheres completely to the buttercream. , Repeat with this process with the bottom section of the cake, usually in a different color of fondant, to mimic the look of a cupcake liner.
You will need to cover the bottom of the cupcake by turning it upside down. , Place it on a cake stand or base. , Lay the top section on top of it.
Take care to make the cupcake halves to align so that it looks like a real cupcake. , -
Step 3: Place the cooled cake in the refrigerator until a few minutes before you want to decorate it.
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Step 4: Mix up a batch of regular buttercream frosting in a thin consistency.
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Step 5: Apply an even layer of buttercream frosting to the entire top of your giant cupcake top with an angled spatula.
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Step 6: Frost your cake right before you roll the fondant and cover the cake.
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Step 7: Measure the width of the cake.
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Step 8: Open a package of fondant in the color of your choosing.
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Step 9: Knead the fondant for three to five minutes.
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Step 10: Roll out the fondant with an 18-inch plastic rolling pin.
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Step 11: Aim to make a layer of fondant that is 1/8-inch (0.3cm) thick.
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Step 12: Set the cupcake top on a cake board or the counter.
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Step 13: Place your rolling pin in the middle and fold the top half of the fondant over it.
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Step 14: Place the rolling pin above your cupcake top.
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Step 15: Start at the top.
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Step 16: Take care to smooth out wrinkles until they reach the base.
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Step 17: Turn the cake and smooth the next section with your hands.
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Step 18: Cut along the outside edge of the cupcake half
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Step 19: doing two to three inch (5 to 7.5cm) lengths at a time.
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Step 20: Set the top of the cake aside.
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Step 21: Turn the bottom of the giant cupcake over so the exposed cake is facing up.
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Step 22: Spread some buttercream frosting over the exposed cake in an even layer.
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Step 23: Decorate the top of the cake with writing
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Step 24: piping or edible pieces of colored fondant cut into shapes.
Detailed Guide
Most pans come with an indented top, to make it easier to decorate it like a cupcake.
You need to decorate with a firm cake. , Cover it with plastic wrap so that it doesn’t dry out. , More than taste, it will serve as a glue to hold your fondant down. , It is more important that you have an even layer than if it looks nice.
The evenness of the top and sides will create an even base for the fondant.
Apply it to the top and rotate your cake to cover the angled surface.
If the cake is looking bare in places, add more frosting. , Fondant should not sit out for long, or it will dry out., Then measure the angled height.
You will need to double the height and add the width to find the diameter of your fondant circle.
For example, if your cupcake top is six inches wide and five inches from base to top, your round will need to be 16 inches wide to ensure it more than covers your cake top.
There will be more excess fondant than with a traditional cake , Use a plastic fondant mat or cover your clean rolling space with a dusting of cornstarch. , It will make it more pliable and ready to roll. , Roll it into a circle, and then move the circle continuously to make an even circle.
Always move from the middle to an inch from the outside of the circle. , Cut off any spare fondant outside of your circle with a fondant cutter or knife. ,, Pick up the sides of the rolling pin. , Align the back edge of the fondant with an edge of the cupcake half.
Roll the pin away from you so that the rest of the fondant slowly covers the cake., Smooth the fondant down from the center toward the base.
Work slowly and smooth areas down below the bottom of the cake , It is ok to have a wrinkle after the edge of the cake, because you can cut it off. , Use your hands to indent the fondant along with the shape of the cupcake. , Turn the cake so that you can see where the fondant meets the base.
Smooth the bottom edges with your fingers, so that it adheres completely to the buttercream. , Repeat with this process with the bottom section of the cake, usually in a different color of fondant, to mimic the look of a cupcake liner.
You will need to cover the bottom of the cupcake by turning it upside down. , Place it on a cake stand or base. , Lay the top section on top of it.
Take care to make the cupcake halves to align so that it looks like a real cupcake. ,
About the Author
Evelyn Hayes
Committed to making crafts accessible and understandable for everyone.
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