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Giant Cupcake Cake with teal rosette frosting and jumbo confetti sprinkles Zoom

Blooming Cupcake Cake


What's better than a cupcake? A giant cupcake! Just in time for your Easter and spring celebrations, this Blooming Cupcake Cake will be the hit of your party.
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Step 1

Preheat oven to 325 degrees. Make pound cake according to recipe directions. This pan works best with pound cake mixes or recipes; however you can use regular cake mix by adding 2 packages of instant pudding mix, 8 eggs, 2 cups of water and 2/3 cup of vegetable oil to make it sturdier. Prepare your giant cupcake pan with Cake Release, using a pastry brush to make sure pan is covered completely.

Step 2

Pour 2 ½ cups of batter for the top of the cupcake and 3 ½ cups of batter for the bottom. Bake cake for 1 hour, tenting the top portion of the cupcake with foil halfway through to keep it from becoming overdone.

Step 3

Once baked, let cake cool in the pan for 10 minutes, then remove from pan and place on cooling grid to cool completely. Level cakes using a knife. A great tip for leveling the top portion of the cupcake is to return it to the pan and use it as a guide as you cut.

Step 4

Add powdered sugar to 4 1/2 cups of icing until it reaches piping consistency. Tint icing teal with Color Right Performance System colors. Bright and Bold Teal – 16 drops of blue and 4 drops of yellow.

Step 5

Use icing to adhere top and bottom portions of the cupcake.

Step 6

Prepare decorating bag with tip 1M, fill with icing. Pipe rosettes, completely covering the top. If there are open spaces between some of the rosettes, pipe stars in between.

Step 7

Randomly scatter jumbo confetti sprinkles and white sugar pearls on top.

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Ingredients

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Favorite pound cake recipe or mix

2 boxes Favorite pound cake recipe or mix (6 cups of batter needed)

Powdered sugar

Powdered sugar

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Expected ship date: 09/19/17

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Aluminum foil

Aluminum foil

Knife

Knife

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