How to make the perfect giant cupcake cake?
Depending on what cake recipe you’re using, since different cakes expand at different amounts, I would suggest looking in to the recipe details to find out an estimate on how much to fill the pan. The best icing, to me at least, is the kind made with REAL cream, and probably with a bit of vanilla and whatever interesting additions (maybe some chocolate or fruit or even caramel, and etc.) you want to give it or not. Not the kind of imitation stuff you can get in a can, which is nowhere near the deliciousness of the real thing.
