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 (207 customer reviews)
• Amazon Best Sellers Rank: #2,894 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • #9 in Kitchen & Dining > Bakeware > Cake Pans > Specialty & Novelty Cake Pans
  • #14 in Kitchen & Dining > Bakeware > Muffin & Cupcake 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

249 of 253 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.

58 of 60 people found the following review helpful

5.0 out of 5 stars Great product! March 27, 2008

By Jennifer Strain

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

23 of 23 people found the following review helpful

4.0 out of 5 stars Easy!! May 16, 2008

By Melissa

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!!

25 of 26 people found the following review helpful

5.0 out of 5 stars Great pan..much fun.. helpful hinits April 14, 2008

By B. mcdonald

This is a really great product. I tried it as soon as i got it in the mail. I had read other reviews and hints before hand, so i knew what to do to make it come out great. Bake only one side at a time. Fill the other side with water to balance the heat. It came out just wonderful.. What a wonderful surprse for my friend on her birthday! I can't wait to use it again. OH.. and the kids had a blast helping to decorate it.

24 of 25 people found the following review helpful

5.0 out of 5 stars Love this CupCake Pan! February 9, 2008

By Ima

I purchased this pan for my 4yr olds birthday. I've made two test runs, ahead of time. Each time the cake popped right out, here's what I did that worked:

I followed the manufacturers recommendations to wash with soap and warm water, then I used Bakers Joy w/flour already in the spray very generously. The first time I freely filled each pan & ended up w/one side too short and one too full. On my second run, I found measuring about 4 cups into each side was just right, a little over on each side, easily cut off with a bread knife. I baked according to the boxed time for bundt cake and that seems to be the correct temp & time.

One concern, bakes unevenly, but most of that was cut out when evening out the cake.

I do wish Wilton would have provided tips, it's almost as if they didn't test their product.

Top Quality - Love this Cupcake Pan!