Giant Cupcake Cake!

I baked this cake for a very cute 9-year-old girl.  She loves cupcakes, and what could be better than a giant cupcake on your 9th birthday!  

I used the Wilton giant cupcake pan.  Although I will link to it here, I'm not sure I'd recommend using it.  The top and bottom cavities are connected and since they are very different shapes, they took very different times to bake.  So the top was done long before the bottom - and the bottom took forever to bake all the way through and ended up denser than pound cake.  The top half was probably a little dry and over-baked.  (good thing there was lots of icing!)

Next time, I would bake multiple cake layers, assembling the layers with icing and then refrigerating until firm.  After the cake is well-chilled, I would carve all around using a serrated edge knife to make the cupcake shape.  A less-than-perfect carving job will be well disguised by the decorations.  The bottom is covered with pink tinted fondant (I made a template from parchment paper first) and the top is covered with chocolate buttercream using a Wilton 1M tip.  A fondant daisy and sprinkles top it off.

I took note of the dimensions (height and diameters) of the pan to guide me in the next giant cupcake I bake.  The cake will cut into 15-20 moderate slices.  Since the cupcake is tall, I would slice the top half separate from the bottom half.   Let me know if you try this cake!  I'd love to see your photos!