I received this Giant Cupcake Pan for my birthday, and I couldn’t wait to test out this mold with a chocolate version of my Vanilla Cream Cupcakes recipe. The pan fits a single boxed cake mix, and the premium non-stick surface ensures easy removal of both the top and bottom parts of the two-sided mold. Once the cake has cooled, assemble the two parts with a thin layer of icing and then ice and decorate as you would a normal cake.
Gadget Details
- Professional weight aluminum cast
- Premium non-stick surface makes for easy release and clean up
- 10-cup capacity fits one boxed cake mix
- Two-sided mold for top and bottom of cupcake
- Comes with recipe for Double Chocolate Pound Cake
Where to Buy
- You can purchase the Giant Cupcake Pan at most cooking stores or online at the manufacturer’s website
on Jan 16th, 2009 at 4:41 pm
[...] original post here: Featured Kitchen Gadget: Giant Cupcake Pan | Tags: can-purchase, giant, giant-cupcake, manufacturer, most-cooking, purchase-the-giant, [...]
on Feb 2nd, 2009 at 12:58 pm
i would like to have a better selection of recipes for the giant cupcake.also- in the recipe that comes with the mold- it says a regular cake mix will not fill the pan. I would love to get a recipe that uses a cake mix that has added extra ingred. to make it ample enough.
on Jun 23rd, 2009 at 11:15 pm
I am thinking about getting this but did read a couple of reviews that felt the top and bottom of the “cupcake” did not bake in equal time and felt that each part should be baked at a seperate time from the other. they said when baked together that the top of the “cupcake” was over cooked and the bottom part was just right.
Do you agree or disagree?
Thanks
Heather
on Jun 24th, 2009 at 5:43 pm
Hi Heather,
Thank you for your comment. In my experience, the cakes cooked evenly, but I can understand that varying oven temperatures may give you a different result. My suggestion would be to bake the cake in two parts: pour batter into both sides of the mold; at the appropriate time (I’d guess around 22-25 minutes), use a knife to remove the top part of the cupcake from the mold; return the mold to the oven to finish baking off the bottom part. You could also go the route of baking both halves separately, allowing the top to cool while the bottom bakes. Hope this helps and thanks for stopping by the site!
Kelly Senyei
Founder, Just a Taste
on Dec 7th, 2009 at 11:40 pm
I too am eyeing this cute pan. I originally thought about Kelly’s idea as well. I’m curious if it would actually work best to pour batter in one side then give it a head start of ten minutes or so then add batter to the other side. Or would this disruption in baking so early on cause the side already baking to fall?