The time has come, I’m told, to blog the giant cupcake experience.
First: some background. One of my bloggie heros, ANNIE DOWNS (see links) recently entertained the blgosphere with a chronicle of her attempts to bake a giant cupcake. Annie has a way of engaging readers in even the simplest tasks (check out her video on how to fold a fitted sheet – classic Annie), and baking a giant cupcake was no exception. Way too fun!
“That’s something I’ve got to do!”
I am a hopeless cupcake lover, and a huge supporter of the current north American obsessions with cupcakes and chic cupcake shops! 😉 If you haven’t been to one, you are very much missing out. (Check out locations in Leththbridge, Calgary and Edmonton. You are welcome!)
But back to the story…
After reading the post, Alison, my fellow Annie-lover, and I were sufficiently inspired. Thus began months of searching for a silicone ‘Big Top Cupcake’ pan. Did you know you can’t purchase them in Canadian stores? Metal versions, yes, but they cost more than double and don’t produce as large a cake. We had to have a ‘Big Top,’ just like Annie.
August of 2011, Alison’s mom finally found one in, wait for it: Ireland. Yes – the land of shamrocks and potatoes. And, oddly enough, Big Top Cupcakes.
September of 2011 – Alison and Laura have not one, but TWO giant cupcakes to make. Both of us love to bake, but as some of you know, our last baking experiment did not go as planned. Probably because we rashly attempted SIX previously un-tested recipes in one day. Wrong in so many ways. Redemption was needed, and we were hoping it would come in the shape of a cupcake.
‘Today we’re only attempting two things, and we’ve made lots of cakes – can’t go wrong!”
For once we were right. And, like Annie, we needed a blog chronicle.
Introducing: The Big Top!
First up: Boston Cream Cupcake for Young Adults kick off.
Here is a happy, blending Laura.
“The oven CANNOT be opened during baking.”
Someone is not sufficiently patient. This picture says it all.
Cooling – note the hollow middle for the pudding filling. Yummy!
Second Up: Pumpkin Spice Cake with Cream Cheese Icing for Alison’s moms birthday.
A carefully measuring Alison.
Homemade icing! It’s the ONLY way to do it!
“Laura, we forgot the sprinkles, and the cherry for the TOP! Absolute necessities.”
Off to the store we traipse – camera along, of course.
Slightly proud of ourselves! I’m sure you’ll concur – they look awesome!
Tasted delightful as well.
Conclusion: I’m sure you want a ‘Big Top’ now too, right?