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Wilton Giant Cupcake Disaster x3 - Page 2

post #16 of 22
Ok,

a) My pan is Wilton. Don't know why I thought it was Nordic Ware other than my other shaped pans are.

b) I baked one last night just to see if I was crazy. Baked sans core, but did turn the heat down to 325F.

c) I realized, the only cakes I've ever baked in it have been chocolate...so, maybe batter density/moisture makes some difference? Dunno.

d) I love, love, love the candy liner!!! I wish I had seen that before I baked my current cupcake! My liner turned out ok...did the hot knife thing in stripes on the buttercream to make it look like fluted paper. But nowhere as gorgeous as the candymelts. Yours looks great!
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 #17 of 22
Thanks so much for sharing the link for the candy melts. Can't wait to try it! I think I will also try her idea of using the 4" cakes for the bottom instead of using the cupcake pan. Have you tried that method? It might turn out better (and easier) for you. Good luck!
"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 #18 of 22
I've used mine a few times and just turned the temp down to 300 and let it bake longer. It's worked for me (so far)!
post #19 of 22
The thing with the cannolli form compared to the heat core is it takes out less cake. The hole is smaller. You do still have to grease it.
post #20 of 22
I love the candy liner! How amazing and easy!! Thanks so much! Sorry I cannot help on the rest but thanks for your advise! Your amazing!! icon_cool.gif
*~*~*KaNdY*~*~*
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*~*~*KaNdY*~*~*
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post #21 of 22
I have always used an flower nail and sprayed and floured it and put it down in the pan flat side down and spike standing up and poured the cake batter in over that. It acts like a heating core and only leaves a small hole. Bake 320-325 and it comes out perfect for me.
¢¾Sarah
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¢¾Sarah
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post #22 of 22
Thread Starter 
Thanks everyone for all the great words of wisdom .... I am on a mission to get this pan to work right so I will be trying them all and reporting back. As for the cake flavor .. I have tried, white, chocolate, lemon all with less than satisfactory results.

I am thinking the 2-4" rounds would work great as you do have to trim the bottom. I was even thinking it would be cute to fill with mini cupcakes as a center piece icon_smile.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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