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Wilton Giant Cupcake Pan | 
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| Brand: Wilton
Category: Kitchen
List Price: $30.99
Buy New: $18.75
You Save: $12.24 (39%)
New (7) from $18.75
Rating:  47 reviews
Sales Rank: 132
Shipping Weight (lbs): 2.3
Dimensions (in): 3.8 x 8.3 x 15.5
MPN: 21055038
Model: 2105-5038
UPC: 070896510389
EAN: 0070896510389
ASIN: B000UPRAXA
Release Date: September 1, 2007
Availability: Usually ships in 1-2 business days
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| Features:
| • | 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 |
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| Editorial Reviews:
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. Now were talking cupcake! Forget jumbo or king size. Instead, create a sensation with a stunning cupcake to beat all the others - the super duper cupcake. Made with a special dimensional cake pan, your cupcake will be 7-1/4 dia. x 7-1/2 tall
Amazon.com Review
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
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| Customer Reviews: Read 42 more reviews...
 This is great and easy to use November 6, 2008
Hwashih Lee
I followed the advice of the other commenters and used my giant cupcake pan tonight for the first time. Sprayed pan with PAM for baking, measured 4 cups of batter for each side - cooked the bottom for 10 min and then added the batter for the top and baked for another 37min. It baked very nicely and I trimmed the top of the bottom and the bottom of the top and used frosting to put the 2 pieces together. For a non-baker I felt this was easy to use and curious how my co-workers will like it (I baked it for baby shower at work). I used 2 boxes of cake mix and it made one giant cupcake and 12 regular sized cupcakes. Oh to make it lower fat I substituted oil with unsweetened apple sauce.
Greatest Muffin ever November 4, 2008
Georgianna E. Whittington (Detroit, MI)
I received my muffin pan just in time to celebrate my great nephew's
9th birthday.....it was a big surprise for him and I am only sorry that
I didn't have my camera to record the expression on his face.....I know
how I will celebrate the children in our family birthdays. The pan was easy to use....I will put out hints to the women in my family ...this could be a great Christmas present.
Georgianna
Possible Helpful Hint October 5, 2008
Colleen T. Shay (Lebanon, PA)
I am about to purchase this pan for my daughter's first b-day cake, and read some of the reviews, many people seem to have a problem with the cake baking faster in the top part of the pan because it holds less, has anyone tried baking the cakes in two seperate stages, so that the baking time of one does not effect the other? When I purchase, this is what I plan on doing.
BEST PAN EVER! October 3, 2008
J. Bonavita (Boston,Ma)
2 out of 2 found this review helpful
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.
 It's a nice idea September 23, 2008
R. Aqui (Trinidad, WI)
The large cupcake pan is a "nice concept". I was under the impression that the base of the cake was 8" in diameter rather than 6". I bought it with something in particular in mind and was not able to execute it but nonetheless I used it. It was a little on the small size but then again so is a cupcake hahahahaha.
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