Boiling point

I was daydreaming of living in the Dolomites. It resulted in an Italian kitchen frenzy.
*Fresh pasta (made by me) with tomato sauce from scratch
*Fresh (made by me) ravioli filled with caramelized onion, mushroom and vegan sour cream + lemon/parsley/olive oil dressing
*Arancini with Italian tempeh sausage surprise inside :) and smoked aubergine sauce
*Grilled courgette with thyme

And the menu wil be..

Suzy from Boiling point will cook a lovely vegan 3 course meal. All money will go to the project 'food not borders' where vegan chefs travel to the borders to cook for refugees. Price 15,- euro's, reservations are recommended.
At Barbra on 18th october. Send a pm to reserve.

Soooooo... We will be making a giant cupcake for the opening of Viva Las Vega's food festival on Saturday.
How giant is a giant cupcake?
How will it look like?
How will it taste like?
How will you cut it?
How many people are needed to eat it?
Do you die if you eat one whole one by yourself?
Where do the giant cupcakes come from???
???
??
?

Answers possible on Saturday. Maybe. If we survive.
Maybe we also make a movie - The return of a giant cupcake.