Spooky Halloween ( giant cupcake) Toadstool cake ! or Toad-ghoul if you like ;)

It’ll look good with a batch of regular cupcakes decorated to match πŸ™‚

Right by now you would have read my blog about how I discovered to use a giant cupcake tin to make a “toadstool” shape by turning the base upside down and placing the cone top on top off what would normally be the bottom.. ( I think that made sense)

So here’s a step by step guide on how to make one, I’ve just given you the basics as I know you can come up with your own variations and add your own personal touch πŸ™‚

Click on each image to enlarge.

The recipe for the base is my basic birthday cake recipe, I found that doubling the amount was enough to fill a giant cupcake tin easily, if you have your own recipe you like using, use that if its easier. I have given the doubled recipe below though incase you want to use that.

I placed Eek the spider on the top, why not make a set of regular cupcakes to match your design for a Halloween party πŸ™‚

Oh & don’t forget the glitter & sparkles !Β πŸ™‚

Have fun ….and use that imagination πŸ˜‰

YOU WILL NEED:

A giant cupcake tin

2 boards one large..around 8-10 inches, & one small card to fit under the cone shape top Β for stability.

Food colour pastes ( purple, yellow, brown, orange and black were my choice)

INGREDIENTS- cake base

500g unsalted butter

500g caster sugar

8 eggs

4 tablespoons milk

500g plain flour

20g baking powder

2 tsp vanilla essence or seeds from 2 vanilla pods.

METHOD:

Beat butter & sugar until light and fluffy.

Add eggs one at a time beating all the time.

Add milk whilst beating.

Sieve flour & baking powder together & fold into batter.

Grease & flour your cupcake tin & divide mix between the two halves, filling 2cm below the rim.

Bake at 160c for approx 45-50 mins, check with skewer to see if it’s cooked in centre, especially base as it’s quite deep.

INGREDIENTS- butter icing

250g Unsalted butter

700g icing sugar

2 tablespoons milk

1 tsp vanilla essence

Cream butter until soft

Fold in icing sugar

Add milk and essence then beat for Β further couple of minutes until white and fluffy.

If it’s too wet add more sugar, if it’s too dry add a bit more butter.

METHOD GALLERY:

Follow the steps below …and add your own flare πŸ™‚

Β© The cake-shaker 2011

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One thought on “Spooky Halloween ( giant cupcake) Toadstool cake ! or Toad-ghoul if you like ;)

  1. Pingback: Giant cupcake “toadstool” cakes..a different way to use your tin…or funky fungi ;) « THE CAKE- SHAKER

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