I am making a giant cupcake tomorrow and was going to try and make the chocolate base! I have done this once before but not used it on a cake, it went well but I have tried to do it again but it won’t come away from the tin! I used white chocolate the first time and did one layer then put it in the fridge then I did the second layer which I had to do quickly as it was trying to set cause of the tin being cold! I wanted to do brown this time so use milk chocolate!
Can anyone tell me the do’s and donts for this process please?
Also I would like an actual recipe for a giant cupcake to compare to mine! Including the frosting is possible! If I try to do rose swirls they tend to sag or fall off round the edges.
Thank you in advance for your time and help