Wednesday, August 5, 2009

Giant Cupcake Tips

I like Wilton's giant cupcake pan, but not everybody feels that way. The main complaint is that the pan does not come with any instructions. I live at 7000 feet at Lake Tahoe and have not had any altitude baking issues with this pan; however, I have only used cake mixes.

After reading hundreds of reviews and baking blogs, here are some tips that can help with the giant cupcake pan issues:
  • Not every scratch recipe will give you good results. Cake mixes seem to work best.
  • You need to experiment with how full each side of the pan needs to be. Using the pan for a special event without a trial run may lead to disaster.
  • Spray each side with cooking spray even though the pan is non-stick. I can personally vouch for this. I didn't spray and had to dig the cake out of the pan.
  • Decrease the oven temperature and bake longer.
  • The "top" of the cupcake bakes faster than the "bottom" side.
  • Use less batter on the bottom side of the pan.
  • Bake the bottom side for 10 minutes and then add the top batter.
  • You can expect to have to level the top of the bottom and the flat part of the top.
  • Bake each side separately and fill the emtpy side with water.
  • Use a baking core on the bottom half.
  • Use more icing between the layers than you normally do.

Suggestion for Wilton: please split the pan into two pieces so we can bake the tops and bottoms separately

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