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