Giant Holiday Cupcake

How To Cake It's profile picture
  • Time it takes: 5 hours
  • Difficulty Level: Intermediate
  • Occasions: Holidays, Christmas

This will get your on the Nice List! To make sure you’re on the nice list this year, you’ve got to level up the desserts you leave out for Santa… So I’ve got three words for you all: CHRISTMAS. GIANT. CUPCAKE. 

This Giant Holiday Cupcake is made of a whopping 26lbs of cake: 13lbs of my Ultimate Chocolate Cake and 13lbs of my Funfetti Cake with red and green sprinkles, which I stacked it up with a rich dark chocolate ganache (the sturdiest icing for this giant cake). To give Santa an extra sweet surprise, I added a secret chamber to the top of this cake filled with TONS of Christmas colored smarties and jelly beans. To top it off, I decorated the entire cake in more festive candies like Christmas tree jujubes, sprinkles, sparkling dragees, and so much more! I finished it off with a delicious chocolate sauce drip and a few peppermint candy canes! I already know Santa is going to LOVE this cake. 

ingredients image squiggle

Ingredients


Cake

  • 4 Batches of Yo’s Ultimate Chocolate Cake

Christmas Funfetti Batter

  • 4 Batches of Yo’s Ultimate Vanilla Cake 
  • 1.5 cups of Red and Green Funfetti Sprinkles

Icing

  • 2 Batches of Yo’s Simple Syrup
  • 1 Batch of Dark Chocolate Ganache
  • 2 Batches of Yo’s Famous Italian Meringue Buttercream
  • 1 Batch of Yo’s Royal Icing
  • 1 Batch of Chocolate Sauce

Decorations

  • Royal Icing
  • 3 lbs. Red Fondant
  • Red Color Dust
  • Red Lustre Dust
  • Red Gel Food Coloring
  • Food Grade Alcohol
  • Corn Starch for Fondant Rolling 
  • Christmas Colored Candies: Smarties, M&M’s, Jelly Beans, Ju Jubes, Gummies, Candy Canes, Sprinkles
Tools Icon

Tools


  • 2 x 7" Round Pans
  • 2 x 8" Round Pans
  • 2 x 9" Round Pans
  • 2 x 10" Round Pans
  • Parchment Paper
  • Stand Mixer with Paddle & Whisk Attachments
  • Measuring Cups & Spoons
  • Mixing Bowls
  • Rubber Spatula
  • Scale
  • Ruler
  • Large Serrated Knife
  • Small Serrated Knife
  • Small Paring Knife
  • Lazy Susan
  • Sir Squeeze A Lot
  • Small Offset Spatula
  • Large Offset Spatula
  • 2.5" Square of Acetate
  • Circle Cutters - 4 1/2", 4 1/4", 4"
  • 11 Wooden Dowels
  • Piping Bag
  • #801 Round Tip
  • Fabric Measuring Tape
  • Rolling Pin
  • Veining Tool
  • Paint Brush
Recipe Book Icon

Learn More About Yo's Giant Holiday Cupcake!


Watch It!

  • Review the recipe in its entirety!

    🌟 Have chocolate cakes and vanilla funfetti cakes baked and cooled overnight.

    🌟 Have simple syrup cooled and ready to use.

    🌟 Have Italian meringue buttercream made and ready to use.

    🌟 Have royal icing made and ready to use.

    🌟 Have ingredients and tools for dark chocolate ganache measured out and ready to go!

  • Line your pans with parchment paper and preheat the oven to 350°F. Prepare 4 batches of Yo’s Ultimate Chocolate Cake batter then weigh and bake as follows - until a toothpick inserted into the center comes out clean: 

    7” round cake pan → 2 ½  lbs cake batter → 1 hour and 15 minutes

    8” round cake pan → 3 lbs cake batter → 1 hour and 25 minutes

    9” round cake pan → 3.5 lbs cake batter → 1 hour and 25 minutes

    10” round cake pan → 4 lbs cake batter → 1 hour and 35 minutes


    Transfer your cakes to a wire rack and let cool completely in the pan(s). Cover tightly with plastic wrap and refrigerate overnight. 


    For your Vanilla Funfetti Cake Batter, prepare 4 batches of Yo’s Ultimate Vanilla Cake then mix in confetti sprinkles as follows - until a toothpick inserted into the center comes out clean: :

    • ⅛ cup Red and Green Funfetti Sprinkles in 2.5 lbs. Vanilla Cake Batter
    • ¼ cup Red and Green Funfetti Sprinkles in 3 lbs. Vanilla Cake Batter
    • ½ cup Red and Green Funfetti Sprinkles in 3.5 lbs. Vanilla Cake Batter
    • ⅔ cup Red and Green Funfetti Sprinkles in 4 lbs. Vanilla Cake Batter


    Bake your Vanilla Funfetti Cakes as follows:

    • 7” round cake pan → 2 ½  lbs cake batter → 1 hour and 15 minutes
    • 8” round cake pan → 3 lbs cake batter → 1 hour and 25 minutes
    • 9” round cake pan → 3.5 lbs cake batter → 1 hour and 25 minutes
    • 10” round cake pan → 4 lbs cake batter → 1 hour and 35 minutes
    • Transfer your cakes to a wire rack and let cool completely in the pan(s). Cover tightly with plastic wrap and refrigerate overnight.


    To remove the cakes, loosen the edges with a straight spatula and invert the pan(s), then carefully peel off the parchment.

  • To begin with the bottom of the Giant Holiday Cupcake, remove the cakes from their pans. Loosen the edges with a straight spatula and invert the pans, then carefully peel off the parchment.

    • Using your large serrated knife, level your 10”, 9”, 8”, and 7” chocolate cakes. Set aside.
    • For the top of your cupcake, remove vanilla funfetti cakes from their pans and level.
    • Round off top edge only on largest cake (10”) with a small serrated knife
    • Round off top and bottom edges of 3 smallest cakes (9” 8” 7”), and create a tip on the smallest layer (7”), using a small serrated knife
  • Use Sir Squeeze-A-Lot to soak all of your leveled layers with simple syrup, then let them sit for a few minutes to absorb.

  • Cut out secret chambers from 10” 9” 8” Vanilla Funfetti cakes with 4 ½”, 4 ¼”, 4” circle cutters, respectively. Save the cut outs! We will be them to build up the peak on the 7” cake.

  • Fill and stack your chocolate cakes with dark chocolate ganache. Start with the largest layer at the bottom and work your way up to the smallest at the top. Let the cake chill in the fridge until it is firm enough to carve.

    • On a lazy susan, carve the cake sides into an A-line shape, replicating an upside-down base of a cupcake.
    • Crumb coat the cake with chocolate ganache, then let it chill in the fridge until firm.
    • Cut a board to size that fits perfectly on top of your “cupcake bottom”. Remember! This will be the base when you flip over your cake later on.
    • Ice your cake with more chocolate ganache using a bench scraper to smooth. (It is important your final layer is as smooth as possible for the fondant!) 
  • Crumb coat the vanilla funfetti cakes with Yo’s Italian Meringue Buttercream and let it cool in the fridge until firm. Place the largest layer onto a cake board cut to size.

    • Ice the vanilla funfetti cakes with more of Yo’s Italian Meringue Buttercream using a square piece of acetate curved in your hand to smooth it out. 
  • Measure the circumference of your cake and roll out a long sheet of red fondant, and cover the base of your cupcake by unraveling the fondant around the cake. Cut a clean seam at the back where the fondant overlaps itself. Smooth and cut away the excess fondant at the bottom and top with a sharp paring knife. 

    • Use a template on top to mark 16 sections of your “cupcake wrapper”
    • Use a fabric measuring tape to mark the same amount of sections at the base. 
    • Use a ruler and veining tool to indent the sections, joining the marks you made, vertically around the cake.
  • Mix red lustre dust, red gel food color, and food grade alcohol and paint red fondant vertically along the lines. Set aside to dry.

  • Ice another layer of Yo’s Italian Meringue Buttercream on largest (10”) vanilla funfetti cake. While the buttercream is still room temperature, press sprinkles around the side. Place in the fridge to set.

  • Flip the “cupcake bottom” over to resemble the bottom of a cupcake. Cut dowels to size and insert in a circular formation.

  • Spread royal icing over the top of the “cupcake bottom” using a small offset spatula.

  • Place your largest (10”) “sprinkle layer” of vanilla funfetti cake on top of your chocolate “cupcake bottom”, and fill in the gap between the base and “sprinkle layer” by piping buttercream and adding a row of jelly beans.

  • Start stacking your next layer (9”) of vanilla funfetti cake, and fill the secret chamber with holiday candies. Add next layer and continue these steps until you have stacked your 7” peak.

  • Fill in gaps between layers by piping buttercream and smoothing with a wet paintbrush. 

  • Make chocolate sauce and let it cool completely, making sure it is still pourable but not hot. Place into a squeeze bottle.

  • When your giant holiday cupcake has chilled completely, create chocolate drip on top with chocolate sauce, then decorate your cupcake with candies any way you please!

Congratulations you did it!

Share with your friends!
instagram

#howtocakeit

Sunday,Monday,Tuesday,Wednesday,Thursday,Friday,Saturday
January,February,March,April,May,June,July,August,September,October,November,December
Not enough items available. Only [max] left.
Add to WishlistBrowse WishlistRemove Wishlist
Shopping cart

Your cart is empty.

--> {{#tiers}} {{{quantity}}}+ {{{price.title}}} {{/tiers}} -->