happy 21st birthday bianca

The last time I made a giant cupcake, I covered the bottom part with chocolate fondant, but had always wanted to try the chocolate-mould method.
So armed with a silicone mould, I tried it, and it worked better than the fondant. It was easier and much quicker. The only tricky thing was squeezing the cake into the chocolate case before it melted!
I was quite happy with the end result and am looking forward to making another one.
I also made 30 mini cuppies to go with it – red velvet with vanilla buttercream rosettes and vanilla with musk buttercream.

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