Wilton 2105-5038 Giant Cupcake Pan

by Wilton

• 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

Product Details

• 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 (202 customer reviews)
• Amazon Best Sellers Rank: #1,610 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • #4 in Kitchen & Dining > Bakeware > Cake Pans > Specialty & Novelty Cake Pans

Product Description

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.

Most Helpful Customer Reviews

248 of 252 people found the following review helpful

3.0 out of 5 stars Ok but definitely needs directions December 16, 2009

By S. Rahman

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!!!

90 of 91 people found the following review helpful

4.0 out of 5 stars Takes Practice January 30, 2008

By 2Tiels

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.

130 of 137 people found the following review helpful

5.0 out of 5 stars BEST PAN EVER! October 3, 2008

By J. Bonavita

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.