How Many Servings Wilton Giant Cupcake Pan???????/
Decorating By steffla Updated 23 Dec 2015 , 2:36pm by MDennis
according to their website, the giant cupcake serves approximately 12
http://www.wilton.com/idea/Double-Chocolate-Pound-Cake-1
I've made it and I've fed closer to 20 but I cut the top and base into separate sections. oh, and that was adults and kids sized pieces
Miranda
I made one a couple weeks ago and got about 15-17 servings.
On Wilton.com, it says it's a 10 cup capacity pan, with both parts (top and bottom). It's called Dimensions Giant Cupcake Pan and is 3-D. It's dimensions are 15 1/2 in. x 8 1/4 in. x 3 3/4" for the pan itself. You must have to put a cardboard round under the top half and stack it (since the bottom is 3 3/4") for support.
The 2-dimensional pan serves 12, looks like a cupcake cut in half, holds 1 cake mix (6 cups avg of batter). The dimensions of the pan are
9 3/4 x 9 1/2 x 2 in. deep.
I'd say by their info, 6 cups of batter serves 12, so 10 cups of batter should serve 20?
Hope that helps!
I just took the top and put it right on the bottom part. Then put a dowel in the center so it would not wiggle. Super fun and really really easy. The one I did is in my album..
I just took the top and put it right on the bottom part. Then put a dowel in the center so it would not wiggle. Super fun and really really easy. The one I did is in my album..
Very cute cake! Do you remember how much batter you used in each half? Was it difficult to frost, then fondant, to keep the details from the pan?
Thanks! 
I used a double WASC recipe. Putting buttercream was not difficult at all. On the top.. when you first put your fondant on smooth into the grooves to make it look swirly. I do know that I baked it for over an hour! The pan is so thick that it took much longer then normal.
A few baking suggestions for the giant cupcake pan...either bake the top and bottom at separate times or use a really low baking temperature because the top is smaller/less batter than the bottom. The last time I used it I actually filled the top part with ice until The entire top felt cold through the outside of the pan and then took the ice out, put the cake release stuff and batter in and baked it on a low temperature. Having the pan really cold seemed to keep the top from getting done so much faster than the bottom. I've made it with the WASC recipe and with the chocolate pound cake recipe that came with the pan. I've only decorated the top, but I've never used cardboard or dowels to keep it together.
Thanks for the serving info on the giant cupcake!
And Mirda - thanks for the baking tip when using the cupcake! I've had it since Christmas, so I think it's time I bust it out and use it! I doubt that I would have thought of the top and bottom baking at different speeds since the top is smaller than the bottom.
I'd say it serves about 15-20. I've suggested either cutting the top and bottom pieces separately, or cutting it in half down the middle and laying each of the halves flat and cutting that way.
It really depends on how much batter you put in - the pan holds more than what it says to use, and I've found with my pan that it doesn't rise as much as my cakes usually do in my other pans (so I tend to fill it a little more than what it calls for). I also bake it at a lower temp (325*) and it takes over an hour to bake completely. I haven't had any trouble with one side baking faster than the other - although I've read on here and other sites that it is a common problem.
I've also not doweled or used a board in between the layers - and I've had no problems with that either. I've done several of these, a few are in my pics if you want some decorating ideas.
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