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giant cupcake question

post #1 of 7
Thread Starter 
I have the wilton giant cupcake pan. But first time was a disaster because the top burned before the bottom part got done. I've been doing them separately now but they take forever
Here are some questions for those who have used these pans.
1. another brand that is comparable that comes in 2 parts?
2. Can you bake the bottom portion first then pour in the top part maybe like 15 min later so the top would be more even with the bottom cooking time?
3. Has anyone ever used the Big top giant cupcake pan. I believe Michaels also carries it

thanks , and any tips are welcome icon_smile.gif
post #2 of 7
Hi

I just used my giant cupcake pan today for the first time. I turned my oven down to 325 and although the top was done first it didn't seem to burn. You could also cover the done side with tin foil to prevent browning. I did read you could add the top batter after the bottom started baking - but I was afraid to move it on the rack for fear it could cause it to sink.

Hope this helps icon_biggrin.gif
Tracy
post #3 of 7
I just use a half ball pan and a 5" round to make my giant cupcakes then join them together with butter-cream. Have never used the actual giant cupcake pan, i try n stear clear of buying novelty pans.
post #4 of 7
I have a couple of silicon giant cupcake pans, One I bought in a cheap shop the other I got free with some baking magazines I get.

I love them and it is easy to make a chocolate mould with the base too.
post #5 of 7
I have the inexpensive silicon pan. I got it at Bed, Bath and Beyond with a coupon, so it only cost about $15.00. I love it.

If you get that one, here are some things I've discovered. I bake both sides for 50 minutes, not what the directions say. And I always use the insert that's meant for when you want to add a filling. I find that I don't have to trim the top so much because it fits into the dip in the bottom piece.
post #6 of 7
I have a similar version of the wilton giant cupcake tin, i havent used it yet but a very talented cake maker was discussing this on facebook a few days ago. She suggested to actually OVER-fill the top part of the cupcake (but put an oven tray underneath it to catch any cake mixture that spills over the edge during cooking) and fill the bottom of the cupcake pan to about an inch from the top (it should rise allmost to the top during cooking). The top part will end up rising alot and need to be trimmed but it evens out the cooking time a bit more. I hope this helped!
post #7 of 7
Thread Starter 
Thanks for info and Ideas
Wendy
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