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Wilton Giant Cupcake Disaster x3

post #1 of 22
8/16/09 at 10:50am
Thread Starter 
OK I know I saw ideas on how to get this thing to bake right but just can't find them again so I thought I would post this question once again ... How the H#!! do you get this thing to bake right?!?!?

I have tried the following:
1. Used the recipe on the Wilton Cupcake Pan and followed the directions to the letter - result: top of the cupcake burned while the bottom was STILL raw in the center

2. Bought box cake mix, put even amounts in both sides and baked at 325 - result: top not burned but WAY over down, bottom again not done

3. Used a tried and true cake recipe (I have made this over the past 10 years with no problems), put 4 cups in the bottom and 3 cups in top, tried baking the bottom for 10 minutes then added the batter to the top portion of the pan - result: top again was over baked and so much large than the bottom. The bottom was baked crispy on the outside and a bit under done on the inside & when cooled the bottom had shrunk considerably.

So if anyone can tell me how to get this to work I would love it!!! I am about ready to beat this pan with a club or get a welder and take the two pans a part to bake separately. It seemed like such a good idea when I bought it and I never dreamed it would be my nemesis! I have seen these done, I know it can work, unless everyone is just decorating thier burned cakes and taking a picture *LOL*

I am a veteran cake/cupcake baker so I know my recipes work ... help me Mr or Ms Wizard!!! icon_mad.gif
Tracey, one of the 2 girls
http://www.2girlsbaking.com
@ The Anacortes Farmer's Market in WA
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Tracey, one of the 2 girls
http://www.2girlsbaking.com
@ The Anacortes Farmer's Market in WA
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post #2 of 22
8/16/09 at 11:12am
What about baking each part separately? You'll only be filling one side of the pan at a time, but it might be worth the extra oven time. HTH icon_biggrin.gif
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post #3 of 22
8/16/09 at 11:14am
I have one too...haven't used it yet...because of all the "adverse" comments,as you mentioned....
You're right...there WAS a discussion SOMEWHERE about doing the top and bottom separately...like the pp mentioned...but I don't know if it was on C.C.,or if I "googled" it...would love to know too,cause of course I can't remember exactly... icon_confused.gif
mental insanity takes many forms,and this is one of them!
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mental insanity takes many forms,and this is one of them!
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post #4 of 22
8/16/09 at 11:19am
Thread Starter 
I am being stubborn ... I figure if they made this pan as one it should work! I am going to try it done separately today but I think if Wilton released a pan like this, then it should have been tested and it should work gosh darn it!

I have even written Wilton and they said to use the recipe that came with the pan, which was the first one I used. I have a thermometer in my oven so I know everything was at the correct temp. If I could figure out a way to get the swirl top to stand up alone I would have someone weld them apart!
Tracey, one of the 2 girls
http://www.2girlsbaking.com
@ The Anacortes Farmer's Market in WA
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Tracey, one of the 2 girls
http://www.2girlsbaking.com
@ The Anacortes Farmer's Market in WA
Reply
post #5 of 22
8/16/09 at 11:47am
I wonder why the Wilton one isn't working? I have the Nordic Ware pan and used it many, many times before I started "doing cakes". I wonder if it would work now, now that I know more?

Now, I would be inclined to put a flower nail in the bottom part, reduce my baking temp, etc. I wonder if that would mess it up?

I'm assuming the pans are essentially the same. They look the same, anyway. I've used both mix (non-extended---like I said, I hadn't seen the light yet icon_smile.gif ) and scratch with no problems. Just slopped it in and then baked at 350F till it looked done. Both sides were great.

Maybe the key is acting like you know nothing? Bake like you would have before you knew the tricks? Slop it in and crank up the heat?

I'm sorry you are having such a hard time, though! It's an adorable cake when done!

I know I'm grasping at straws, but good luck!!
With all of our running, and all of our cunning,
If we couldn't laugh, we would all go insane.

---Jimmy Buffett
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With all of our running, and all of our cunning,
If we couldn't laugh, we would all go insane.

---Jimmy Buffett
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post #6 of 22
8/16/09 at 12:05pm
You need to use a canolli form as a heat core in the base cake. Fill both pans as directed and bake for 20-25 mins. then add the greased (metal) canolli form to the bigger base cake. I have done it and it works great. Hope this helps.
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post #7 of 22
8/16/09 at 12:14pm
I feel your pain......that said, I use mine by baking each part separately and at a lower temp. It just takes so long. I am going to try the cannolli mold the next time.
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post #8 of 22
8/16/09 at 12:43pm
Thread Starter 
Canolli form huh ... I will have to try that. Do I need to spray it with Pam or anything? Then remove it after it has cooled or after about 10-15 mins?

I have tried everything so what is one more attempt ... thanks!
Tracey, one of the 2 girls
http://www.2girlsbaking.com
@ The Anacortes Farmer's Market in WA
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Tracey, one of the 2 girls
http://www.2girlsbaking.com
@ The Anacortes Farmer's Market in WA
Reply
post #9 of 22
8/16/09 at 2:47pm
Wilton sells a baking core - like a canolli form, but with a lip at the wide end to help it from sinking (I think). Try one of those. I haven't baked the giant cupcake yet, but I have done several 1/2 soccer balls and it worked much better with the core than without it.

I wouldn't use a flower nail on this, simply because the 'bottom' (while cooking) is a point (the 'top' of the cupcake), so you may lose the integrity of the point. (The flower nail works great with square 2" cakes.) The core is a better choice, IMHO. Just remember to coat it like a pan, put batter inside it as well, and when it's done and cooled, use the cake baked inside it to fill the hole it made. Don't try to take it out too soon, or your top may fall apart. That happened with my first attempt using the core in my 1/2 soccer ball. My fault, not the core's.

Good luck!
Always be sincere ... whether you mean it or not!

Everything slows down with age ... except the time it takes for cake to reach your hips!!
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Always be sincere ... whether you mean it or not!

Everything slows down with age ... except the time it takes for cake to reach your hips!!
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post #10 of 22
8/16/09 at 4:40pm
When I bake in this pan I do 325 degrees, put more batter in the bottom portion than the top and I take my 6" round cake pan, fill it with an inch of water and set the top part of the cupcake pan into it (that pointy part). Its not a perfect method but it cooks more evenly.
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post #11 of 22
8/16/09 at 7:14pm
Thread Starter 
So here is a picture of my over baked cupcake ... the edges fell off of the top as they were just too crisp so it looks a bit top heavy. At least this one I could put together. My 10 yo daughter helped with the decorating and we use a grape for the cherry on top ... just for picture purposes icon_biggrin.gif

I tried the candy melts in the pan for the bottom, LOVE how that works and will do that from now on.

Thank you all for all the help ... I will get a canolli round or a core and try it once again icon_smile.gif
LL
Tracey, one of the 2 girls
http://www.2girlsbaking.com
@ The Anacortes Farmer's Market in WA
Reply
Tracey, one of the 2 girls
http://www.2girlsbaking.com
@ The Anacortes Farmer's Market in WA
Reply
post #12 of 22
8/17/09 at 10:34am
can you explain how you did the candy melts on bottom?? i love how smooth and perfect it looks.

i would try to offer any help on your pan troubles (since i've made about 4 in a month's time), but truth be told, i've never had any problems with it. maybe it's like blu_canary said... act like you don't know any tricks. i literally just threw mine together (just a plain mix), poured it in, and baked it off. no problems with any of them. wish i could be of more help icon_sad.gif
"Every child instinctively knows what many adults have long since forgotten: Our differences are not something to be tolerated, they are something to be celebrated."
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"Every child instinctively knows what many adults have long since forgotten: Our differences are not something to be tolerated, they are something to be celebrated."
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post #13 of 22
8/17/09 at 10:53am
I have the same problems as you, so I can't offer any advice. Sorry! But you're decorated cake looks great! please share how you did the candy melts, or where else I could find instructions! Thank you and GL in the future!
"People will understand that getting a piece of the cake is better than not getting any cake at all." - Not sure who says it, but I have to agree!
Visit my cake club: http://sagnfl.blogspot.com/
Visit my blog: http://frostedfantasies.blogspot.com/
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"People will understand that getting a piece of the cake is better than not getting any cake at all." - Not sure who says it, but I have to agree!
Visit my cake club: http://sagnfl.blogspot.com/
Visit my blog: http://frostedfantasies.blogspot.com/
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post #14 of 22
8/17/09 at 4:12pm
Thread Starter 
Here is the link for the liner ... so simple it is scary *LOL* thumbs_up.gif

http://ohsugarcakes.blogspot.com/2009/03/candy-liner-for-giant-cupcake.html
Tracey, one of the 2 girls
http://www.2girlsbaking.com
@ The Anacortes Farmer's Market in WA
Reply
Tracey, one of the 2 girls
http://www.2girlsbaking.com
@ The Anacortes Farmer's Market in WA
Reply
post #15 of 22
8/17/09 at 4:52pm
awesome! thanks so much!
"Every child instinctively knows what many adults have long since forgotten: Our differences are not something to be tolerated, they are something to be celebrated."
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"Every child instinctively knows what many adults have long since forgotten: Our differences are not something to be tolerated, they are something to be celebrated."
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