Tip:
Highlight text to annotate it
X
Hello and welcome to Cupcake Addiction's Giant Cupcake Piñata Tutorial where I'll be showing
you how to make a giant hollow chocolate cupcake filled with lollies and sweets -- perfect
for any party and great to make in advance. Tools and equipment that you will need today:
I have a silicon giant cupcake case. Now silicon means that it bends. Silicon is what you need.
You cannot use a metal cupcake tin. And if you're looking for these, they sell them a
lot on eBay. Sometimes they're called big top, otherwise they're called giant cupcake
cases or giant cupcake pans. So if you can't find them in your local store, have a look
online. You shouldn't really pay more than about 10 dollars for them.
I've got just a teaspoon. I've got a spatula.
A zip lock bag. A pair of scissors.
I've got some melted dark chocolate. Now I've melted about 500 grams or about 18 oz. of
dark chocolate and I've added in about 50 grams or 2 oz. of Copha, Crisco or shortening
just to thin that dark chocolate out and make it spread a little bit easier so it's not
quite so thick and chunky. I've got some peanut M&Ms. You could also
use crispy M&Ms if you're not a fan of peanuts. I've got some mini M&Ms.
And for the cherry on top, I'm just using a giant choc orange ball. If you can't find
these where you are, you can also use a red gum ball.
Let's get started. Pop few things to the side, such as the lollies.
Now to get the amount of lollies that I needed, I've basically just picked some different
candies that I think my family will like and I've filled the giant cupcake case.
That's about a good measure for how many you're going to need to fill your giant cupcake.
We'll pop those off to the side. Now were going to, firstly, fill the mold.
So if you've followed us through our giant cupcake chocolate patty pan tutorial, you
would have done this before. I'm just going to spoon in about a quarter of that chocolate
into the mold. And then I'm going to take the spatula. You can just give it a little
bit of a shake around. You can see there I'm shaking it just to start it moving into the
creases and moving up the side of the patty pan or up the side of the top of the patty
pan. And I'll just use a spatula and just spread it to the top.
This is going to be our first layer. And for this giant cupcake piñata, I'm going to do
2 layers like this on each half. Now when you are bringing it to the top, scrape off
the spatula and just make sure that you're getting a nice thick edge because we're going
to need those edges to be quite thick so that we can glue them together with some more melted
chocolate at the end. Same again for the base of the giant patty
pan. We need a little bit more chocolate in the base than what we've used in the top.
And once again, I'm just going to turn it and while I'm turning it, I'm giving it a
good shake. Alright, back to the spatula. And I'm just going to spread that up the sides.
Don't worry if there's some little thin spots. That's why were going to give it 2 coats.
And if like me, you think you might need just a little bit more chocolate in there, just
dollop a little bit more in. This bit can get a little bit messy so be prepared to mess
up your kitchen. Alright, now in between the 2 coats, I'm going
to allow those to set. So once again, you'll see I'm just scraping that up to the edges
to make sure that I get a nice thick edge. I'm going to give those probably about 15
minutes in the fridge. So I'll put both of these halves in the fridge for 15 minutes.
I wouldn't recommend freezing because freezing actually makes them a little bit too hard,
a little bit too fast, and they can crack. So I recommend just a nice slow cool in the
fridge. You should have something that looks like this.
Now once they've been in the fridge for 15 minutes, I'm going to take them out. I'm going
to repeat that process so that they both have a double coat of that dark chocolate. And
then I'm going to pop them back in the fridge for a further 15 minutes.
Because we don't have a lot of time today for all of that cooling, here's two that I
have pre-refrigerated. Now both of these have been double-coated and are ready to go. So
to remove them from the silicon molds, what you want to do is you just want to peel away
the edges and just roll them down evenly. Pop this one out of the way. Roll them down
evenly around the edges. Now they should just pop out. You might hear
them kind of [straggling] away from the edges there. Alright, you should have the top of
your giant cupcake, your giant chocolate cupcake. And same again for the bottom. I'm just going
to roll down the edges evenly. Now when you get to the bottom of the giant
bottom half, I suppose, just try not to put your fingers on the outside of the chocolate
patty pan too much because you don't want to leave finger marks on it. And out it comes.
Alright, at this point, we can add in our chocolates and candies. Don't just tip them
all in. I recommend placing them in because you don't want them to, I suppose, distribute
the weight unevenly in that giant cupcake -- just nice and gently. It's going to hold
a bit of weight because we've given it that double coat. And because it's a piñata, we
want that lovely spilling effect when it does get opened. I'm going to add some mini M&Ms.
It's just a bit of a gap filler and then some of the larger M&Ms, provided that you haven't
eaten them all as you're making your giant cupcake piñata. Now it is important to make
sure that you've got none of the candy coming out over the edges of your giant chocolate
case. And here's were our zip lock bag comes in.
So we're going to open up the zip lock bag and take that now-very-messy bowl of melted
chocolate. Just scoop a little bit into the zip lock bag.
Alright, make sure you do up the zip lock bag. The amount of times I've had chocolate
spurt out the top because I haven't done it all the way up. And with our scissors, just
cut off a little corner. It doesn't matter particularly what size it is. I just like
something that gives me a little bit of control and it's really just to make a nice neat edge.
Now I'm going to -- as you can see here -- just pipe a bit of a snake or a bit of a generous
edge along that thick edge that we left off the melted chocolate. You want to work quite
quickly because the bottom of your patty pan will be cold from the fridge and you don't
want that chocolate to start setting until we've attached the top half of it. So right
to the edges as far as you can, taking any parts that the top is going to be able to
stick into. Now gently pick up your top and sit it on
top. You can see there, you've got a little bit of the chocolate coming out the sides,
that's absolutely perfect. That means that we've got a nice even fit. So just center
it on the top of your cupcake base and then just give the edge a little wipe off and that's
just going to neaten things up. But you want a little bit of chocolate coming out the sides
because that means that you've actually stuck. Alright, I just have to wash my hands because
as I've mentioned this is quite messy work. Now I've got just a n iced cake board, a wooden
iced cake board. We do have a tutorial on how to ice your cake board if you'd like to
get it iced. You don't have to have a cake board. You can just present this on a plate.
But for me, I like to be able to pick it up and carry it around without putting any marks
on that lovely chocolate patty pan. So to attach it to my cake board, I'm going
to take just a spoon of that melted chocolate and I'm just going to place it in the center.
That's going to be the glue that attaches my giant cupcake piñata to the cake board.
I should also mention, I've popped that cake board just on a little cake decorating turn
table. You could also use a lazy susan or something like that. Were just going to give
that just a couple of minutes to dry before we go any further. So that our giant cupcake
doesn't slide around. Okay, so it's time to decorate our cupcake
piñata. I've just got that zip lock bag again with the melted chocolate in it. And I'm just
going to place little blobs of dark chocolate on this top case. They're just going to act
like little sprinkles or hundreds and thousands, I guess. And I like the look of different
sized M&Ms. So you can see, while I've got it on the turn table, it's just a bit of a
random placing. Obviously, you can choose any different colors
that you like for this if your theming it for a girls party or a boys party or whatever
you like or a Christmas party. You could do all red and green M&Ms. But it's a really
really neat and easy way to bring a cake to a party that you don't have to make right
before. Make this about a week in advance. Don't store it in the fridge, just store it
at room temperature in an air-tight container if you can.
If you love our tutorials, make sure that you subscribe to our channel. We upload several
times a week now and we are always coming up with great cupcake, cakepop, giant cupcake
and cake decorating ideas, as well as basics, recipes and other hints and tips to help you
along your cake decorating journey. Just place in those last few. As I said, you
can have as many or as few as you like here. And give it a little turn. Make sure that
you've got any gaps. Alright, for the big finale, I'm just going
to... nice little blob of that melted chocolate. This is where my giant Jaffa or your large
gum ball comes in. And I'm just going to place that on top. You may need to support that
with your fingers just for a couple of minutes until it fully sets. That one seems to be
holding quite nicely. But there you have your giant chocolate cupcake
piñata -- ready for any party, ready for any occasion, and ready to smash and watch
your delicious candy come falling out of. Thanks very much for watching.