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Giant cupcake pan/mould? - Page 2

post #16 of 17
I too had a big dilemma which to choose whether to go for the wilton tin or silicone mould. I read a lot of blogs and finally decided to go for the silicone mould. It's true that top and bottom don't cook at the same time so took out top from the oven 20 minutes before the bottom. Then both were cooked well - v good result. If you buy the wilton tin you cannot take one out, you'll have to bake twice. My issue was to perfect my fondant on the bottom part as it took me a long time to make it as neat as I like it. Any suggestions? also, I used the spray to grease and did lightly for 3 times - the result, the cake just slipped out in a flash.
post #17 of 17

Forgot to mention that the amount of batter to put in a silicone mould to have a very good sized cupcake is the same amount for an 8 inch cake tin i.e. batter using 6 eggs quantity.  Fill up each part 3/4 full and then you'll have a full sized top and full sized bottom.  The amount that is given with the instructions is too little.

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