This was a pretty epic idea in my head until I started to work on it. My husband asked me to make a cake, as opposed to cupcakes, for the outgoing editor of the paper he works at. I was happy to get on it – his work family loves my cupcakes. I really have to make them some soup or chili in the slow cooker to prove I can actually cook more than just baked goods. Although I have to redeem myself first…
I borrowed the giant cupcake pan from my fellow cultist, Enaah. She’s made really beautiful giant cuppies, so I had faith that I could follow in her greatness. First problem – it took over an hour to bake. I’m sure the cake was way dry.
I somehow managed to get the two pieces out of the pan intact – breathed a sigh of relief, and went to bed while it cooled.
In the morning, I had this fantastic idea of reverse swirls all over the top, fluffernutter (marshmallow fluff and peanut butter) filling, and then upward strokes of frosting on the sides to replicate the liner. I hope you can see what I was intending to do. You will note that the fluff is coming out of the middle – seriously – who knew it would do that? The icing is a mess. I would like to blame it on me icing before my first cup of coffee, but… that isn’t it. This was a domestic goddess fail.
So, dissecting this, here’s what I would do differently. I would absolutely perform a crumb coat/dirty icing job, let it chill, then start doing swirls and things. I should have known, but it’s been a while since I’ve done a big cake.
That being said, the recipient enjoyed the inside joke fondant art (on the other side, none of y’all get to see it!), and hubby said they liked the way it tasted (he doesn’t like any kind of cake whatsoever). Quoting Enaah, “taste ultimately, is what counts”.