For my birthday last year my roommate gave me one of the coolest gifts of all time…a giant cupcake cake mold! Which just goes to show the brilliancy that is Williams & Sonoma for selling such an awesome baking necessity. We decided to unveil the cupcake cake at our Superbowl party (mainly because we figured if we made it for a party then it would prevent us from eating the entire thing ourselves.)
I decided to pull out the bible of all baking cookbooks, More From Magnolia by Allysa Torey, to find a recipe. On a side-note: you seriously can’t go wrong with this cookbook. It changes lives. Anyways, we ended up using the Magnolia’s vanilla cupcake recipe. So basically we were creating a ginormous Magnolia’s cupcake. Now I ask you, what could be better than that?
I started baking and everything was going smoothly (clearly I was in denial about the task of baking a giant cupcake). The recipe worked great with the mold, nothing burned, all was well. That is until I began to frost between the two halves of the cupcake. This is the point in my cupcake adventure where an engineering degree may have come in handy. The top kept sliding off and the frosting and I were fighting- and then there were tears beginning to well up. It was not good. Thankfully my savvy roommate whipped out a plan of action to save the cupcake cake involving the use of toothpicks to secure the top layer. It was so MacGyver. Clearly they are teaching her more than they let on in law school.
So in the end we served our beautiful cupcake cake at the party in all its glory. It was a big hit! One of our friends even took her picture with it. It was great. And luckily I managed to remember there were toothpicks in the cake before anyone accidentally ate one.
The cupcake cake was a proud moment in my baking experience. I recommend you all go out and purchase a cupcake cake mold. It is entirely necessary.
