Summer is all about friends, fun, and frosting! When I found out that one of my favourite bakers (and the Queen of Cupcakes) Nick from The Scran Line was coming all the way from Australia to Canada, I knew we had to work together. So we did! He is seriously a cupcake genius, so I wanted to let him inspire me. I'm making a giant version of his Mint Chocolate Freakshake Cupcake. Think of it as the ultimate carnival milkshake, all stuffed into a single cupcake!
Prepare the 10lb portion of Yos Ultimate Vanilla Cake batter and mix in Wilton Kelly Green Icing Color. With each pan, fill half the pan with your green vanilla batter, sprinkle on a layer of semi sweet chocolate chips, and then fill in the rest of the batter.
Divide your green vanilla batter among your parchment paper lined pans like so:
3 lbs in your 12 round pan
2.5 lbs in your 10 round pan
2.5 lbs in your 9 round pan
2 lbs in your 8 round pan
Bake at 350 degrees, for the designated baking time, then let cool completely in their pans.
Prepare the 12lb portion of Yos Ultimate Chocolate Cake batter and divide among your prepared pans like so:
4 lbs in your 12 round pan
3.5 lbs in each of your 9 round pans
Bake all cakes at 350 degrees for the designated baking time. Let cool completely in pans.
Remove all of your cakes from their pans and level them. Cut the caramelization off of the bottom of the vanilla cakes. Take the chocolate cakes and use a small serrated knife to trim all around the top and bottom to give them a curved look. Aim to shape them like piped icing.
Prepare the simple syrup. Soak both the chocolate and vanilla cakes.
Prepare the Italian Meringue Buttercream, and dye with the Wilton Kelly Green to match the vanilla cakes. Gently fold in the peppermint extract to taste.
Stack the vanilla cakes, starting with the biggest, and working your way to the smaller ones. Spread a layer of mint buttercream on the largest cake, then sprinkle with chocolate chips before adding the next layer of cake. Repeat this process until all of your vanilla cakes are stacked and filled. Chill for 20 minutes.
Prepare the Chocolate Buttercream. Crumb coat the chocolate cakes with chocolate buttercream and chill.
Carve the vanilla chocolate chip cakes into an A-line shape. These cakes will be the cupcake base. Rest a 7 round cake pan on top, and marking a circle around it with a knife. Carve down to meet the 12 round cake at the bottom.
Crumb coat the vanilla cakes with green buttercream, and chill. Ice again, and return to the fridge.
Ice the chocolate cakes with chocolate buttercream, and smooth out with a cut piece of pliable plastic. This will look like the buttercream has been piped on. Let chill.
Take the marshmallows and put them in the microwave until puffy. Stir together, and then stir in the cereal. Press the rice krispie mixture into a well-greased donut cake pan, and condense the mixture as much as possible.
Form the remaining rice krispie mixture into a big ball. Let both the ball and donut cool completely at room temperature until set. Remove from pans, and ice the donut with mint buttercream.
Cut 7 dowels into 14 pieces, and pressed 13 of them into the cupcake bottom. Add a 7 round cake board to the top of the cupcake base.
Make a template out of a 7 round piece of paper, folded into 32 segments. Set aside.
Roll out fondant dyed green with the same Wilton Kelly Green Icing Color, and covered the cake. After smoothing the fondant down, trim any excess.
Take the 7 template and mark out the 32 points on the top of your cake. Use a tape measure to mark out another 32 points along the 12 bottom. Take a dowel, and press it into the cake to join the marks on the top to the marks on the bottom.
Flip this cake over between two cake boards, and set aside.
Cover the donut in the same green fondant, first covering the inside of the hole, and then covering the entire donut. Once covered, add callets that look like jumbo chocolate chips; pressing them into the fondant. Flip the donut over, and cut the excess fondant out.
Prepare Nicks Chocolate Sauce recipe. Once it is room temperature, pour into a measuring cup with a spout.
Take some scotch mints and crush them in a food processor.
Rest the 12 rounded chocolate cake onto a 10 cake board, and then rest it on a cake pan. Pour the chocolate sauce onto the cake, and use a small spatula to help guide it down. Chill for 5 minutes.
Once chilled press in your mint chunks. Yum!
Melt the white candy melts and drizzled it over the ball. Set the ball aside to set.
Take the mint chocolate base and spread chocolate sauce on to help the next cake stick.
Place the chocolate mint 12 round chocolate cake onto the cupcake base with a 10 round cake board beneath it.
Add the 9 curved cake on top of the 12 cake, spread a bit of chocolate sauce on top, and then top with the final 9 curved chocolate cake.
Mark out where the donut will be placed. Cut off a bit of one side of the donut so that the flat end would appear as though it had been pressed into the chocolate icing. Sharpen both ends of your remaining dowel, and press it into the donut imprint with about an inch and a half sticking out of the cake. Attach your donut to the dowel.
Drizzle the the top layers of the cake with chocolate sauce. Add the white chocolate truffle.
Cotton candy hardens and dissolves quickly when exposed to humidity, so serve it just before you serve your cake or it may shrink on you!