Giant Hostess Cupcake

This is really a cake...but it is a cake that is supposed to be a hostess cupcake.  Sweet! 

Leah Reich

Michael's Cupcake Project - March 19th

Michael's is having a Family Event on Saturday, March 19th from 10 am to 12 noon. Purchase a clay pot and turn it into a giant cupcake!  If you are in the Reno-Tahoe area, join me at the Carson City location.

Giant Cupcake

My friend Jane asked me to make cupcakes for a friend's birthday this week, but then had to change her plans.  I put the regular-sized cupcakes in the freezer for later, but didn't have room for this one.  Oh well...couldn't let it go to waste! 

I am still experimenting with the "cupcake liner" around the bottom of the giant cupcake.  My goal was to make a template but each cupcake bakes up differently, even if you measure the amount of batter, so you have to cut the paper to fit each cupcake.  If anybody has any ideas about how to make a template for the giant cupcake, please let me know.     

giant chocolate cupcake with white chocolate buttercream

400 Minis = 1 Giant Pumpkin Cupcake

Baked by Melissa has created the ultimate pumpkin cupcake!

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