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.
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.
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.
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.
Use icing to adhere top and bottom portions of the cupcake.
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.
Randomly scatter jumbo confetti sprinkles and white sugar pearls on top.