- 275 g unsalted butter - softened
- 275 g golden caster sugar
- 6 large eggs - beaten
- 400 g self-raising flour
- 140 g plain flour
- 75 ml milk
- Raspberry jam
- 250 g unsalted butter - softened
- 800 g icing sugar
- 6 tbsp milk
- 2 tsp vanilla extract
- 500 g Renshaw Lincoln Green Ready to Roll Icing
- 250 g Renshaw Deep Purple Ready to Roll Icing
- 250 g Renshaw Duck Egg Blue Ready to Roll Icing
- 250 g Renshaw Turquoise Ready to Roll Icing
- 250 g Renshaw Yellow Ready to Roll Icing
- 165 g Renshaw Mini Chocolate Flavour Bean
- 250 g Renshaw Fuchsia Pink Ready to Roll Icing
Renshaw products used
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Preheat the oven to 170°C/325°F/gas mark 3. Brush the two halves of a giant cupcake tin with oil and dust with flour.
In a large mixing bowl, beat the unsalted butter and golden caster sugar 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.
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 considerably. Bake for approximately 1 hour or until a skewer pushed into the centre of each cake comes out clean.
Cool in the tin for about 15 minutes before turning the cakes out and leave to cool on a wire rack.
To make the buttercream, put the unsalted butter into a mixing bowl and beat until creamy in colour and light in texture. Sift the icing sugar into the bowl and combine, then add 3-4 tablespoons of milk and one teaspoon of vanilla extract and beat until smooth.
Trim the top of the base of the giant cupcake to create a flat surface and cover the top of the base of the cupcake with a layer of jam and buttercream.
Place the top of the giant cupcake onto the base and lightly coat the whole of the outside of the giant cupcake with the remaining buttercream.
Knead the Renshaw Lincoln Green Ready to Roll Icing until soft and pliable. Roll out on a work surface lightly dusted with icing sugar to the desired thickness.
Gently lift the green icing up and over the cupcake and smooth down the sides and over the top of the cake with the palm of your hand. Trim off any excess.
Use the end of a paint brush and mark lines down the base of the cupcake to represent flower stalks. Leave the top of the cupcake smooth to decorate with icing flowers.
Knead and roll out the Renshaw Deep Purple, Duck Egg Blue, Turquoise and Yellow Ready to Roll Icing on a work surface lightly dusted with icing sugar to the desired thickness.
Using a large blossom shaped cutter, cut out different coloured icing flowers and place each flower gently into an empty egg carton to create an open flower shape. Leave to set for approximately 1 hour.
Stick the flowers onto the large cupcake with cooled boiled water and place a Mini Chocolate Flavour Bean into the centre of each flower, again sticking with cooled boiled water. Cover the top of the cupcake with the icing flowers to create a flower bouquet effect,
Knead and roll out the Renshaw Fuchsia Pink Ready to Roll Icing on a work surface lightly dusted with icing sugar to the desired thickness.
Cut a strip 2cm wide and long enough to go around the centre of the flower stalks at the base of the giant cupcake. Stick around the giant cupcake using cooled boiled water.
Roll a second strip of Fuchsia Pink icing the same width but half the length. Fold in half to create the bow and pinch in the middle. Stick on to the icing ribbon using cooled boiled water.
Finish with a small strip of Fuchsia Pink icing to create the knot in the centre of the bow.