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 🙂
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
4 tablespoons milk
500g plain flour
20g baking powder
2 tsp vanilla essence or seeds from 2 vanilla pods.
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.
Follow the steps below …and add your own flare 🙂
© The cake-shaker 2011