Giant Cupcake Cake

This is the first time I have ever used one of these giant cupcake moulds so was very nervous about the outcome.

I brought my one from Wilkinsons for £6.99. Sadly it didn't come with any recipes so I had to search online for a suitable one.

This is the recipe I used and changed it a bit.

Ingredients
Serves: 14
For the giant cupcake:
275g (10oz) unsalted butter, softened
275g (10oz) golden caster sugar
grated zest of 1 lemon
6 large eggs, beaten
400g (14 oz) self-raising flour
140g (5 oz) plain flour
75ml (3 fl oz) milk
For the buttercream:
115g (4oz) unsalted butter, softened
225g (8oz) golden caster sugar
2 tablespoons lemon juice
3 tablespoons seedless raspberry jam
To decorate:
Small sweets, such as Dolly Mixtures
Chocolate bars cut into thin slices
Sweet necklaces
White and milk chocolate writing icing

Preparation method
Prep: 45 mins | Cook: 1 hour 15 mins
1. To make the cake, preheat the oven to 170 degrees C / gas mark 3. Brush the two halves of your giant (2.4 litre) cupcake tin with oil (or cooking spray) and dust with flour.
2. In a large mixing bowl, beat the butter, sugar and lemon zest together until creamy. Gradually beat in the eggs a little at a time, beating well after each addition. Sieve in the self-raising and plain flours and stir in with the milk.
3. Spoon the mixture into the tin, filling each half about three-quarters full and hollowing out the centres a little as both cakes will rise quite a lot. Bake for 1 hour 5 minutes - 1 1/2 hours or until a skewer pushed into the centre of each cake comes out clean.
4. Cool in the tin for about 15 minutes before turning the cakes out onto a wire rack to cool completely.
5. Trim the tops of the two cakes level and spread the base with the jam and about two-thirds of the buttercream. Sandwich the cakes together and spread the top part with the rest of the butter cream. Cover with small sweets and pieces of chopped chocolate bars pressing them gently into the icing to fix them in place. Finally drizzle chocolate writing icing over the top.

Firstly I did add the lemon zest just put in vanilla essence and I also made it multi coloured.

This took a bit of time are I have to mix all the colour separately but from what you can see for the picture it didn't come out to bad. The colours didn't come out as strong as I had hoped but I think this may have been because I used Morrisons own food colouring rather than going to a cake shop to buy a make, but at least I know for next time.

<- This is how the colours looked before baking.

 This is how the inside of the cake turned out. Some colour were a lot stronger than others.

I am very pleased with it and the Birthday Girl loved it.