Customer Reviews

Wilton 2105-5038 Giant Cupcake Pan

5 star:		(96)
4 star:		(44)
3 star:		(13)
2 star:		(8)
1 star:		(6)

 

 

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!!!

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.

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.

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

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!

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!!

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.

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. But c'mon, it's a giant cupcake! How health-conscious should you be?!
6) Cut the top parts of each of the cakes flat (with a bread knife or similar) so that they stack together. You can't really eliminate the dome effect from the pans, although if you sit the cakes upside-down on cooling racks after removing from the pans, you can flatten them a bit.
7) If you dig out a bit of the cake from the top of the bottom portion of the cupcake, and the underside of the top portion of the cupcake, then fill them with icing or filling, you accomplish 2 things: 1) you give your cupcake an interesting touch, and 2) you help bond the two pieces together. Or just ice the two together, that works too.

Well, that's it. Recent infomercials tell me that there is a cheaper version widely-available that looks easier to handle. Maybe this pan will be obsolete soon, but in the meantime, happy baking!

I used this giant cupcake mold for my son's first birthday cake. It was really fun to make and decorate, and turned out great! I just used a store-bought cake mix (chocolate) and the cake itself turned out fine. Although the top of the cupcake does cook faster than the bottom, it's not so much faster that there was any noticeable dryness in the texture. I filled the top portion 3/4 full and the bottom 1/2 full with batter. The one downside to the pan is that the center of each portion really balloons up with steam during cooking, so to put it together, you will have to even off each part by cutting some off. On the bright side, you'll get a little snack out of it!

For decoration, I made a large batch of cream-cheese frosting and colored 1/3 green, 1/3 blue, and left 1/3 white. I piped on the green and white, alternating, on the bottom half. This made it look like a paper cupcake pan liner. I piped the blue frosting on the top in a giant swirl. I used Necco wafers to decorate the top, like giant sprinkles. Mike and Ike's would also be good here, like giant jimmies. Final touch--a large size candle to keep with the proportions. (see the customer images for the final result!)

Everyone was really impressed with the cake and one person even asked where I'd bought it! I would definitely make this cake for other kids' events, or for friends who love cupcakes. Very fun!

Before I bought this pan I read the reviews. Many gave it bad reviews because they stated the top cooks before the bottom. I DIDN'T have any of these problems. I made a practice cupcake before my daughter's first birthday. This is what I did...It takes about 1 1/2 boxes store bought cake mix. I filled the pan about 3/4 of the way. When I baked it (due to all the reviews)I placed the top part of the cupcake pan in a round cake pan filled with a little bit of water. Both sides cooked evenly and quickly. I used an oil spray with flour in it. The cupcake halves released with no problem. I bought huge sprinkles at Michael's and Wal-Mart.