I’m going to be making a giant cupcake wedding cake in a few weeks. I’m a big believer in making practice cakes, just to make sure that the recipe works and there are no problems.
I’m not off to a good start.
The Giant Cupcake tin has it’s own issues – the top pointy bit of the cupcake tin is a lot smaller than the base part, which means they take different amounts of time to cook. The base takes about an hour, the top only needs 45 minutes so if you cook them at the same time either the top is overcooked and dry or the base is not cooked properly. I’ve dealt with this by cooking the 2 bits separately, which takes longer but is safer in the long run.
I made the base section on Sunday – not great, a bit dark looking, but looked OK and most likely edible. So tonight I thought I would make the top section so I could take it to work tomorrow for afternoon tea. It looked good until I tried to turn it out of the tin, and it didn’t fall out of the tin straight away like it is supposed to:
The uncooked bit is from the bottom of the tin. The top was cooked properly, and the edges were pulling in from the sides of the tin. It must be the white chocolate chips I added. They seem to have fallen to the bottom of the mixture and then not cooked properly while the outside went very brown. Argh!
This is why I make practice cakes. Although I am annoyed now, imagine how stressed I would be if this happened the day before the wedding and I had to start again from scratch. Luckily I still have a few more weeks to go.