How to Make a Giant Chocolate Cupcake Case / Patty Pan - Giant Cupcake Basics 1
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- Опубликовано: 8 фев 2025
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Ever wondered how to achieve a perfect finish for the BOTTOM of your giant cupcake? Here we show you how to make an easy, giant cupcake case out of chocolate - 100% edible!
Part 1 of our 3 part Giant Cupcake Basics Series, these tutorials tackle everything from the Giant Patty Case up. Filling, baking, extracting and crumb coating your giant cupcake, ready for frosting any way you like.
NOTE: I do mention you can do an optional second coat of chocolate - I now recommend you do this as standard practice for extra strength :)
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Great Idea! Thanks for watching
THANK YOU! What lovely feedback :) I know exactly what you mean with the buttercream and sprinkles - my first few giants were disastrous till I came up with this technique - so simple and it was in from of me the whole time! I'm so glad you're enjoying the tutorials - I have OS many great ideas to get out there so stay tuned for LOTS more great stuff :)
Great tutorial! Very helpful! I will do this to all my giant cupcake creations from now on! Awesome idea and it looks amazing! I happen to have the Wilton Giant Cupcake Pan and I tried this out.It worked fine! Yes, it is a metal mold however, follow these steps and it'll work just as well as a silicone one.1-Don't over heat your chocolate! Put it in the microwave for just 1minute and stir it until its nicely melted.2-Cut out a circular piece of foil,or plastic wrap (I used a piece of plastic fr
@MsKatsmile I totally agree - and yes, coloured melts or adding a hint of colour paste (not liquid colour) to white chocolate is perfect for changing up the colour to suit your theme. Watch white chocolate in the summer though as it has a lower melting temperature than dark chocolate so will be more susceptible to the heat.
Glad your enjoying the videos so far - LOTS more to come xxx
Thanks for your support :)
You can use almost any chocolate and it will still look great.
Elise xx
I have one of these I never thought of using it as a chocolate mould.I think I might try making an extra thick one and filling it with home made sweets and chocolates for a xmas gift.
@helenh20mo - No, a metal tin won't work as you won't be able to get the chocolate out without cracking. Do you still have the plastic packaging the metal tin came in? I've used these before and they work
I've noticed that her voice becomes happier in like every video
Great! So glad to be of assistance :) The chocolate is such a nice and neat way to present the cake - definitely a must for next time :)
Great,Thanks for watching my videos ☺
I haven't but I am going to try it! Great idea! Thanks :)
Hi there you really need the silicone pan if you want it to turn out this neat
Hi - Thanks! I find setting the chocolate in the fridge to be just fine, however I prefer to do a double coat of chocolate as I live in a hot climate.Sometimes the case will crack a little and I just squeeze some melted chocolate into the crack with a zip lock bag and smooth it out with my finger - it comes up good as new :)
Hi - No, I coat mine twice and sometimes they do crack. Usually they won't break as there is a lot of frosting etc holding everything together from the inside, but I take a zip lock bag with some melted chocolate and squeeze a line of chocolate into the crack, then smooth it with a clean finger to blend it in. You can still see it but it looks better than a crack!
Thanks so much! Positive feedback is always warmly received :)
Next time! Lots more to come so will definitely be keeping up the tutorials xx
I don't know, but you can use those little silicone cupcake wrappers. If you try with regular wrappers, I'd make sure you sit them in the baking tray while they are setting - let me know how you go - I'd love to know if it works!
@Kimmie239 - Hi - hope this reaches you in time! I'd suggest doing 2 slightly thinner layers. It might also be the chocolate you're using, some have different cocoa butter content. I find Nestle chocolate melts the best, & dark chocolate is the easiest to work with. Also, make sure you don't freeze the chocolate, I'd even suggest sitting it on the bench for 5 minutes before you try to get it out of the case.
Mine rarely crack, but if they do it's usually because I have a 'thin spot' somewhere
Hi Emma - If you use couverture chocolate then yes, it will need to be tempered. If you use compound chocolate (such as cooking or baking chocolate or chocolate / candy melts) then no it doesn't. Most people will use compound chocolate as it's cheaper and more readily available, but if you work with chocolate a lot, then you'll probably prefer couverture and this will need to be tempered. :)
@thesmilesofhappiness; glad we could help!
@karo1234123; This is a REALLY big cupcake - like 20 times the size of a normal one so no, not quite a muffin :)
Try adding a second coat of chocolate - I now coat mine twice but sometimes they do still crack. Usually they won't break as there is a lot of frosting etc holding everything together from the inside, but I take a zip lock bag with some melted chocolate and squeeze a line of chocolate into the crack, then smooth it with a clean finger to blend it in. You can still see it but it looks better than a crack!
Most kitchen places in Australia have them and some $2 shops as well. Also look online on ebay if it's not urgent.
I have done it with white chocolate, but not candy melts. Just make sure the pan is SUPER clean before pouring the white chocolate it, and make sure your hands are really clean when taking the white patty pan out :)
For the past 6 years I've come back to this tutorial for my child's birthday! Thank you!
She's 10 now and I'm back haha
I wouldn't recommend using the metal tin, but you could TRY lining it with cling film before you put the chocolate in, then just lift the cling film out. I think you'd end up with little wrinkles in the finished product but if you don't have a silicone one, it might be worth a try...
I thing you need to add less chocolate to the mould, tip the mould on its side and allow the chocolate to provide and intial coating.
Once this has set (it may not cover the whole inside) add a little more and repeat until you have a nice firm coating within the mould. it will take time, however it will be worth the effort.
Elise xx
I dont think the fondant would be strong enough but you could give it a try - just make sure you have a good back-up plan in case it doesn't work! If you do it, I'd love to know how you go!!!
It really depends on the brand and type of chocolate you are using. I have a couple and some need copha to thin them out, while others are fine as they are. Melt the chocolate, and pour it into the case - if you can swirl it around like I do in the tutorial, then it's fine, but if it just clumps, then put it back in the bowl and add some melted copha till you get it to a nice thin consistency. Don't go too crazy on the copha though, or it will go 'streaky'
Candy melts are fine but would suggest doing a double coat
@MyCupcakeaddiction... thanks.. I decided that the tin would be much too hard and found a silicone one at the warehouse.. they were under $5 guessing that was a complete bargain it worked a treat and the chocolate turned out perfect!
Brilliant idea. I agree with MsKatsmile, the overly buttercreamed look can be too much. This is brilliant, and IT WORKS. I used 300 g dark chocolate, 70% cocoa, the Homecook brand.
The only issue I had was that I poured the chocolate into the mold white it was still too runny: had I left it five minutes or so it would have been easier to make the patty case in one pour.
Peeling the sillicon mold was nervewracking but I was delighted with the results!
Thank you Mycupcakeaddiction :)
Thanks - I'm from Australia - Much better weather than England!
I am definitely going to do this when I make my Giant Cupcake! What a great fix.
If it's melted, then yes it will be warm. It doesn't have to be a specific temperature, but if it's cold, it will be hard and therefore not pour.
It's about 300g (you can find a quick online converter for oz) but will depend on how thick you make it. Don't stress too much though - if it doesn't work out the first time, you can always re-melt and start over :)
Hi - Yes, you can use white chocolate but it's a little softer so do the first coat of chocolate, let it set then add another coat :)
Hi, Thanks! I don't have one specific page where I find my things, I buy them from all over but these moulds are widely available on Ebay and aren't too expensive :)
So glad to have helped :)
OMG - I just saw this message - did you know I posted a giant cupcake pinata tutorial on my channel last week? Spoookky! Great idea though - great minds think alike! :)
Try searching for Giant Cupcake Mould, Giant Cupcake Case, Giant Silicone Cupcake.
Between the different countries, there are often different names for things. These are usually available fairly cheap on ebay :)
mrs/miss Addiction, thank you for this video, its a grate idea. I have taken this idea one step further tho.
Im doing a mario theme bake-off for the schools summer fair this year. With this in mind, I'm creating green chocolate pipes, like you would see in the game.
by rolling melted chocolate inside a pipe, i got at the diy store, i am able to create a wonderful looking case for all my mario baked goods.
Welcome to MyCupcakeaddiction nancyisgod,
Never fear, we plan on bringing you videos for a long time to come!
:-)
Elise xx
Thank you so much for taking the time to show us this.....I have the mold, but never would have known to do that....I agree with 'utopiad4'....some people are just miserable in this world and feel the need to put others down constantly....guess we just have to ignore these people.....thank you again, I'll be making my daughter's 12th bday cake that way :) :) :)
made this today in the same silicone mold. First attempt I tried slowly pulling immediately after I took out of the fridge, it cracked bad. The second attempt, I let it sit on the counter for 2-3 minutes and slowly and light pulled starting at the top, worked like a charm. I think letting it sit there for 2 minutes gets it a little warm but not to warm and its easier.
Sorry, you can't use a metal pan for this one. You could TRY lining it with cling wrap but you would get little wrinkles where the wrap bunches up but if you have no other option, this would look ok. I haven't tried this method though so I am just speculating :)
many, many, many thanx for your fantastic videos, there is every idea and these are just what i needed, again thanx and keep the videos coming please xxx
Do a double coat, and use a spatula or wooden spoon to spread the second coat of chocolate to the top of the silicone mould - this will help with thin sides :) (Eating the giant cupcake will also help to thicken your own sides - lol)
Ebay is the best place to look for these
I surely am Emily Ashcroft, welcome to MyCupcakeaddiction!
Wow - perfect! Thanks for letting me know :) Now I will know what to say if anyone else asks :)
I do make these is the metal moulds. I add a little extra to the top over the edge. When it is set I use a knife to cut into this part and this makes it come out really easy. As the mould is cold you might want to warm it with your hand a bit, this makes the metal expand and it will come away from the chocolate too. I tried glad wrap and it didn't work at all I had crinkle lines everywhere even though I had it really flat on the mould. Hope this helps.
I got mine from a cheap shop for about $7.00 but you should be able to pick one up on Ebay pretty cheap. Google Jumbo Cupcake Mould as this is what was written on the box :)
I made this for the first time and it came out perfect. I did do a second coat of chocolate.
Thank You so much for the feedback! It's always lovely to hear people are enjoying the tutorials (and finding them useful!) and I will definitely keep them coming. I am looking to start launching 2 new tutorials per week as opposed to one, so make sure your Subscribed to get notifications - I have some GREAT new ideas coming through over the next few weeks :)
Either way - I use regular chocolate as it's a lot cheaper than candy melts in Australia. I use dark chocolate mostly and still get the occasional crack so I don't think it matters:)
I do make these in the metal moulds. I add a little extra to the top over the edge. When it is set I use a knife to cut into this part and this makes it come out really easy. As the mould is cold you might want to warm it with your hand a bit, this makes the metal expand and it will come away from the chocolate too. I tried glad wrap and it didn't work at all I had crinkle lines everywhere even though I had it really flat on the mould. I have cracked a few this way but I managed to fix them and I actually think it was just not thick enough. I do want to try oiling the pan first but I haven't done this yet.
What chocolate do you used? I use chocolate chip in a Wilton mold and it doesn't work for me
Bertha Luna I've used Wilton candy melts and I have also used nestle melting chocolate in white, dark and milk chocolate. Chocolate chips aren't made for melting, they tend to set too quickly so try some melts instead. Or just a bar of chocolate might work but I haven't tried this personally.
Make a giant peanut butter cup!! YUM!!~
You can use whatever chocolate you like :)
I tried thus and loved it
Thank You! And thanks so much for watching :)
@ab0l1sh3d I wasn't game to try the tin one.. but try it next time.. thanks.. I mixed up the colours and had a spotted base for the cup cake.. main colour was white. just added blobs of different colours as it was setting.It looked like a multi coloured cup cake paper.. looked awesome!
Hi there, I've watched a few of these tutorials and to make it the patty pan blue or any colour use white chocolate and food colouring paste. Still tastes of chocolate but will be the colour you desire.
Hope this helps, I was looking for that answer too! :)
You can use any chocolate you like, maybe even mix the two to create all kinds of different effects!
:-)
0k that s cool how comes you can come up wth so many fun and creative cakes cupcakes and cake pops u are so good i look up to you
OMG - I just saw this message - did you know I posted a giant cupcake pinata tutorial on like the same day you posted this message? Spoookky! Great idea though - great minds think alike! :)
No, no need to grease. It will just peel off once the chocolate sets :)
Great idea! I decied to make one for my dads birthday only i used a doughnut mold :)
THANK YOU SO MUCH! I really, really needed this.
Lol, the part of RUclips that is VERY bad for the waistline, but oh so good for the taste buds :)
Wow Iu have really improved since then good job
Hello! This is the only place where I come for ideas to make my own creations :) quick question about spreading a chocolate. Will spreading the chocolate with a brush make a huge difference from the method that you have shown?
I have told so many of my friends about your channel I think it is Absolutely amazing it has given me the confidence to make my own giant cupcakes and cake pops. Just one question when I put the choc into the case I use half and let that set then repeat it but when I go to put the cake in the case I find I sometimes get a small crack in the case. Should I only cost it once?
Ebay is the best starting point for these.
I am hoping to get a white base for my case. Do you have to use dark chocolate, or would white chocolate work as well?
Might sound like a silly question, but I'm not sure if it would be the same consistency etc!
Thanks
That looks great, have u actually done it with white chocolate or coloured candy melts? If yes, which one works best? I'm dying to try it, my daughter is having a cupcake stand for her wedding and she wants a giant cupcake as the topper.But would prefer the white chocolat colour.
You can make a GIGANTIc Reces cup with that! just put peanut butter and then cover chocolate on top! Yummy!
Haha - the teaser :)
Hello! I love all your videos! Im gonna try making this, since my first attempt in making a giant cupcake failed. I had a hard time trying to cover the bottom with fondant, I ended up covering it with buttercream and LOTS of sprinkles to cover it off! I Have a question, can I use dark choco candy melts instead of the regular dark choco bars? I hope you can help me. Thanks a lot! Your videos are my go to videos, you seem to cover everything! I love it!
@helenh20mo You can still use the chocolate in the metal tin, it comes out easier then the silicone one. Don't grease the tin with anything, it needs to be clean & dry, add 1 layer of melted chocolate, freeze it for 10 minutes, add a second layer, freeze again for around 20 minutes or until completely frozen, place you hand in the base, turn the metal tin upside down & the chocolate will just slide out.
I love your videos, they are so interesting to watch (: i was just wondering, with the setting of the chocolate, as it is set in the fridge do you find that after a while of being out of the fridge after decorating it begins to soften/melt? in the past i have set chocolate cases at room temp to ensure no melting but i wasnt sure if the case had to be in the fridge to become hard enough to hold the weight of the cake?
thankss!
WOOOOOOOOOOOOOOOOOOOOOOOOOOOOOW THAT'S BIG NICE
I did it yesterday thanks soo much!!!!
Have you done any royal iicing pipe work on the outside of the chocolate patty pan shells in the past or would that be way too time consuming? Thanks! clt*NYC
epic i love the decorating
Just made one thanks for the video :)
Hi! I love your tutorials, you're such an awesome teacher! Tried making this giant cupcake, but after filling out the patty pan with cake and rolling down the giant cupcake mold, my chocolate pan cracked. Do you know what I can do to avoid the cracking? I have put the chocolate in the fridge for an hour. Thanks so much!
yes actually it did work. i used the Candy melts, and got a brush and spreaded it on the sides, then popped it in the fridge for 15-20 min. then added a second layer, and then cooled those. then when they were ready i peeled off the paper, it actually did work. :D
I don't but I also haven't tried doing that. Give it a try and see if it makes it easier. Next time I make one ill give it a try to see if it works easier than how I do it at the moment.
I have a metal tin.. san I still use it to make the cocolate base?? I thought of using clin wrap to line it.. not too sure how it will go though
great video
Hi, love your videos ! just wondering if you have any tips on cutting the cake, I just thinking its going to brake when we cut it, because of the hard chocolate, thanks
Will it work if you use coloured chocolate melts?
Love it
I have a non stick metal giant cupcake mould, can still make this case?
No
Hi! Did you by any chance get your patty pan from the Australian catchoftheday or one of those deal websites? Cos I've seen ones that look super duper similar but was a bit hesitant. Yours looks gorgeous!
Hi Elise, Thanks for all your helpful tutorials - you make it all look so manageable! I wondered do you refrigerate the first layer of choc coating before adding the second layer? If so, how long for? Thanks again in advance!
When I do it I leave the 1st coat to set in the fridge for about 20 minutes. Then do the 2nd coat which by then the melted chocolate has cooled enough to be nice & thick but not harden when putting it in the mould.
oh mai gosh!! i saw your face and You. Are. GORGOUS!!!!!
Did you ever find out if we are supposed to grease it first? I want to try this and I want it to look nice....thanks!! :)