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 🙂

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 🙂

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 🙂

Oh & don’t forget the glitter & sparkles ! 🙂

Have fun ….and use that imagination 😉

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  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  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 🙂

© The cake-shaker 2011

Advertisements

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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s