Make Your Own GIANT Cupcake!

For The New York Times for Kids apecial HUGE issue, I baked a colossal cupcake, large enough to feed a big crowd of party guests!

Regular sprinkles won’t cut it for a cupcake this size, so I made extra large ones by cutting up store-bought candy (Laffy Taffy rope).

You could also use Pocky (broken in half)…..

….long Tootsie Rolls…

…or gumballs—as a supersized version of nonpareil sprinkles!⁠ ⁠(As seen in this messy, end-of-the-shoot pic!)

I used cake mix for this—3 boxes for one giant cupcake (one box for each layer), which as I said, feeds a lot of people. The top rounded layer was baked in an oven-proof Pyrex bowl. (If you try this, make sure your bowl is “oven-proof”, not just heat-proof!) The cupcake paper is made from accordion-pleated kitchen parchment paper.⁠

Also, the giant glass of milk (which didn’t make it into the final shot) is made with a large glass cylinder vase lined with white paper with a recycled poster tube “straw” that I painted white and wrapped with a red crepe paper streamer.

Pick up a copy on Sunday—it’s in the paper edition only—or buy the issue from The New York Times Store.

Top photo by Bobby Doherty and expertly styled by JJ Chan. Thank you to the whole NY Times for Kids team , the BEST!!❤️