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  • Wilton 2105-5038 Giant Cupcake Pan
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Wilton 2105-5038 Giant Cupcake Pan

by Wilton
| 5 answered questions

List Price: $30.99
Price: $25.72 & FREE Shipping on orders over $35. Details
You Save: $5.27 (17%)
In Stock.
Ships from and sold by Amazon.com. Gift-wrap available.
Giant
  • Top-and-bottom oversized cupcake pan; 10-cup capacity
  • Creates a 3D cupcake that measures approximately 7-1/4 by 7-1/2 inches
  • Made of heavy-gauge cast aluminum with nonstick surface
  • Design features sculptural details for charm and fun decorating
  • Washes up easily; measures 15-1/2 by 8-1/4 by 3-3/4 inches
29 new from $19.79 5 used from $20.75

Frequently Bought Together

Wilton 2105-5038 Giant Cupcake Pan + Wilton Cake Release
Price for both: $31.82

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Color: Giant
  • Buy Used and Save: Buy a Used "Wilton 2105-5038 Giant Cupcake Pan" and save 33% off the $30.99 list price. Buy with confidence as the condition of this item and its timely delivery are guaranteed under the "Amazon A-to-z Guarantee". See all Used offers.

Product Details

Color: Giant
  • Product Dimensions: 3.8 x 8.2 x 15.5 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B000UPRAXA
  • Item model number: 2105-5038
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (254 customer reviews)
  • Amazon Best Sellers Rank: #6,391 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Color: Giant

Amazon.com

Cupcake lovers will flip over this super-sized cupcake pan from Wilton Dimensions. Designed to create one giant confection with a sculptural top and bottom, the piece turns out a 3D cupcake that measures approximately 7-1/4 by 7-1/2 inches. The concept is simple--bake the top and bottom halves in the same pan, stick them together with icing, and decorate according to the occasion. Ridges around the bottom of the cupcake and a swirl on the top add to the finished treat's appeal and make frosting fun. Crafted from heavy-gauge cast aluminum, the pan also features a nonstick surface to simplify release and cleanup. A winning novelty gift for the frequent baker, the piece holds 10 cups of batter total and measures 15-1/2 by 8-1/4 by 3-3/4 inches. --Emily Bedard

Product Description

Creates a big 3-D cupcake for the whole party to share! Assemble top and bottom cake halves with a thin layer of icing. Professional weight, cast aluminum for exceptional detail. Premium non-stick surface for easy release and cleanup.


Customer Questions & Answers

Customer Reviews

This pan makes such a cute cake and is so fun to decorate!
Crazy Shopper
I would definitely make this cake for other kids' events, or for friends who love cupcakes.
M. Bohlmann
Let cool ten minutes the removed from pan to cool for a few hours.
Jennifer

Most Helpful Customer Reviews

308 of 314 people found the following review helpful By S. Rahman on December 16, 2009
Color Name: Giant
A few pointers...
1. I didn't like that everyone else was approximating their numbers, so here are mine exactly:
- 325 degrees, the entire bake time
- When spraying the container, I made the mistake of spraying the whole thing BEFORE the top went in. Remember to only spray the bottom, then after baking it (see next bullet) spray the TOP.
- 12 minutes just the bottom piece
- I then added the top. 67 minutes = enough time to get the soft inside and not too hard outside.
2. I used 2 cake boxes, and took note of which is denser (I had devil's food and funfetti, so I used the devil's food for the base). When finished, I had enough for 12 cupcakes in addition to the large cupcake.
3. I filled the batter up to the last portion of the spiral for the top, and about 1 inch in for the bottom.

Hope this helps!!!
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99 of 102 people found the following review helpful By 2Tiels on January 30, 2008
Color Name: Giant
This cake takes some practice - especially with the decorating. The top piece bakes much more quickly than the bottom half so place the top part toward the front of the oven. 48 to 50 minutes with a box cake works fine. Decorate the bottom before placing the top piece on - this will make it much easier. The quality of the pan is excellent and it release well.
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150 of 163 people found the following review helpful By J. Bonavita on October 3, 2008
Color Name: Giant
Ok, sorry people who gave bad reviews..your on CRACK! This pan ROCKS!! I used the baker joy flour/oil spray and cake fell out of pan by itself. Was a bit overdone on one side but I saw later that some people cooked one side first for a while then the other. I'll probably cook the first side 5 or 10 min then fill the smaller side. Cake came out perfectly otherwise. You have to trim the ops to get a flat surface to connect the 2 pieces but even my 'normal' cakes dome so I always cut the tops to make them flat, not biggie. The best thing i can say for you is to try this recipe. I didnt want to use a 'normal' box cake because i had to transport this cake and I thought it would be too soft to stand being juggled. I didnt want to make a pound cake from scratch either. I settled on this, and you can do it with any boxed cake flavor. It makes a denser cake than a normal box but not QUITE a pound cake density either. Just right for transporting and very tasty! Hope you like the giant cupcake pan as much as I do! I used a regular cake mix, which produced six cups of batter. I poured 3 1/2 cups of batter in the "bottom" portion of the mold, and 2 cups of batter in the "top" of the cupcake.
When I use a cake mix, I use the mix with 1/3 cup softened butter, 1 cup of milk and 4 eggs.
This produces a fine, moist crumb texture, much like a pound cake. And I found this produces a better cake for this pan than following the usual ingredients called for on the back of the cake mix box.
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63 of 67 people found the following review helpful By Jennifer Strain on March 27, 2008
Color Name: Giant
I bought this pan for my daughters 1st Birthday and her cake was a total hit! I had no problems getting the cake out of the pan. Next time I will add a little more batter to each one. I read some other reveiws that stated the bottom cooks longer than the top, so I let the bottom cook for 10-15 mins first and then added the batter to the top. It worked great! This is a fun cake that can be made at anytime of year! I love it!!!! :)

txstrain
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35 of 38 people found the following review helpful By jtsholtod on October 7, 2009
Color Name: Giant
To begin with, for the price, this pan had better be pretty good. Well, it is. It's solid non-stick aluminum that looks like it could survive just about anything and keep on churnin' out giant cupcakes.

I was slightly confused, based on other reviews, of how much batter to use and how long to cook with this pan. I bought a couple of packages of cake mixes to try it out, and here's what I discovered:

1) Use only one package of cake mix (NOT one for each half). When you pour in the batter, it will not even come close to filling the pan (see item #2 below), but that's OK, the batter expands when it cooks.
2) Fill the mould for the bottom part of the cupcake about 2/3 full, then use the rest for the top part. It's hard to gauge how to apportion the batter, but I think this results in the best split of the batter between top and bottom.
3) Cook it all at once for the same amount of time. I tried it this way the first time and didn't have any problems. It does need a long time, so I would suggest using the recommended cooking time on the mix box for a bundt cake (approximately 40 minutes at 350 degrees), and maybe even add another 2-3 minutes until a toothpick comes out clean. Yes, perhaps the top comes out a bit more cooked on the outside, but the middles of the cakes are the same.
4) Let the pan cool before removing the cakes. Yes, it's hard to resist wanting to see the final result, but it will help in the removal process if you wait.
5) Grease the pan significantly on the top part of the cupcake. Although the physics make it appear easy, the top part does not come out as easily as the bottom (which was easy). Honestly, use shortening and it won't even be an issue. For those of you who are more health-conscious, make sure to spray the pan well.
Read more ›
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26 of 28 people found the following review helpful By Melissa on May 16, 2008
Color Name: Giant
Did a test cake before attempting to present it to the public. Used 1 1/2 pre-mix boxes of cake. Sprayed Pam to grease. Filled both sides, leaving 1" from top. Baked @ 325 for 60 mins. Let totally cool. Flipped pan and they both slide out. Trimmed the excess so the top would lay flat on the bottom. Layer a THICK level of whatever your putting between the 2 layers. I had a decent layer, but when I ate a slice, the larger bottom portion of cake over powered the frosting layer I had and could barely taste it. Then threw a layer of frosting on the top! EASY! Im looking forward to putting time into decorating nicely. As far as slicing...I sliced quickly, with a very long knife. I sliced like I would a normal round cake. Have plates VERY close and ready to catch the pieces!! I posted a pic. Not half bad for not trying too hard!!
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