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HELP with Wilton's Giant Cupcake pan!!! - Page 2

post #16 of 22
7/2/10 at 11:31am
My mom got a brand new one for me at a flea market for 10.00. I have been looking for an excuse to use it. Thanks for the tips.
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post #17 of 22
7/3/10 at 5:07am
Quote:
Originally Posted by mamawrobin

Quote:
Originally Posted by Karen421

Quote:
Originally Posted by mamawrobin

Quote:
Originally Posted by Karen421

I used cake release that I brushed on, then sprayed with pam. It came out Ok - no problems there. But the thing I found is that you really need to bake the top and bottom separately or they won't bake even. HTH



I didn't have this problem at all. I filled and baked both sides of the pan all four times that I made this cake and they baked up perfectly each time. icon_confused.gif



Twice I had that problem, then gave up and started baking one side at a time. But I have a new oven now, so I will give it another shot and see what happens. It would be so much easier and less time consuming!!




I know that the op ask about the Wilton giant cupcake pan. Do you also have the Wilton pan or a different brand? After paying $30.00 for the pan if it didn't bake up evenly I'd be ticked. icon_lol.gif Maybe it was the oven. I'm just curious as to why I've never had any problems with it baking and you have. icon_confused.gif In my opinion the pan cost to much not to work perfectly icon_lol.gif



My DD got the pan for me as a birthday gift, or I wouldn't have bought it. I feel better now, knowing I'm not the only one who has had this issue. As long as I know that the top is going to bake up faster, I don't mind baking twice, but I am going to try one more time together in the new oven.
http://www.facebook.com/pages/The-Cake-Junky/163703477021476
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http://www.facebook.com/pages/The-Cake-Junky/163703477021476
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post #18 of 22
7/31/12 at 9:02am
I see this is an old topic but I need help. I have tried 3 different recipes from scratch and each one failed. It would cook too much on the outside n be raw on the inside. I tried different temps, different greasing methods, and as i said different recipes (all vanilla) and all with the same results. I thought it was my oven and even bought a oven thermometer and watched the heat. different times. I'm at a loss. It finally worked when i used a box cake mix on the 4th try but I prefer to bake everything from scratch.
Please please please tell me what I'm doing wrong or what I can change.
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post #19 of 22
8/1/12 at 11:42am
I actually use the Giant wilton pan often. What I've experienced with the pan was that it's deep and it would not bake evenly. SO, after a few tried I came up with MY way of baking with this pan. I would use a metal rose nail tip, placed it upside down so the needle would point upward, next I used a piece off the wilton wonder mold kit and it's the ROD STAND. The metal nail would hold the rod in place during baking. I just made sure to cover them with butter and cake flour or spray for easy release.

Wonder Mold Kit
http://www.wilton.com/store/site/product.cfm?id=3E30A944-475A-BAC0-5E1F52DF76D8CE68&fid=3E32E5F5-475A-BAC0-57EC5973D66D14A3

Flower Nail
http://www.wilton.com/store/site/product.cfm?id=3E30DA27-475A-BAC0-5B9517D6CAF8BB75&fid=785F04A7-475A-BAC0-5B99539A6A26722A

Luckily enough I had all these available and it help bake the cupcake evenly at 325.

Oh and I bake from scratch, never tried box but I'm sure it'll be good too.

Hope this helps!
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post #20 of 22
8/1/12 at 11:54am
Definitely something I will look into. I have neither of those at hand but not a bad thing to add to my collection.
Since you bake from scratch as well; I was thinking maybe my batter was too thick? would you say subbing the butter in my batter for oil would help? or any other way of thinning it?
Thank you for the helpful hints... really appreciate it
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post #21 of 22
8/1/12 at 12:07pm
Quote:
Originally Posted by DanaDipi629

Definitely something I will look into. I have neither of those at hand but not a bad thing to add to my collection.
Since you bake from scratch as well; I was thinking maybe my batter was too thick? would you say subbing the butter in my batter for oil would help? or any other way of thinning it?
Thank you for the helpful hints... really appreciate it




I actually use both oil and butter.. so it's depending on the recipe I use and I never change my recipe based on my cake pan. Situations like these you may want to adjust the oven temp, what type of oven do you have? oven gas, electric or conventional? Conventional oven tends to dry out the cake faster, you may want to purchase a stand (or hanging) oven thermometer, this will determine if you over is baking accurately and may be baking hotter than you should..

PM me if you any more questions, I'm more than happy to assist where I can.
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post #22 of 22
12/9/12 at 10:21am

Am I the only one wondering why they didn't just make this a 2-piece set so you could unmold them separately as well as take one out before the other?

The only one I can find that is 2 pieces is that silicone infomercial one and I am skiddish about silicone ones.

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