This is the Wilton's Giant Cupcake pan. It's really easy to do and wasn't complicated like I thought it would be. I did do a few changes as how much to put in the top part of the pan (3 cups instead of 4 1/2 cups).
This is the cake recipe that I used:
Preheat oven to 325 degrees.
I Betty Crocker Chocolate Fudge Cake mix (or any flavor)
1 cup flour
1 cup sugar
1 small box Devil's Food instant pudding (or one that will compliment your cake flavor)
pinch of salt
Mix dry ingredients well. In another bowl, mix:
4 jumbo eggs
1 cup sour cream
1 1/3 cup whole milk
1 cup butter, melted
Mix for 30 seconds and then for 2 minutes on medium speed. Put 3 cups batter in top section. 4 cups in bottom section or just to a little over half full
Bake for 45 - 60 minutes. Cool in pan for 10 minutes. Frost and decorate as desired!!
For this cupcake, I used the chocolate icing recipe that comes on the can of Hershey's Cocoa. It's really yummy! Icing was put on before the top layer was added. Then I used a cream cheese icing and used a 1M tip to swirl it on. The decorations are made of fondant flower cutouts.
Author--Rhonda Christensen. 2009---all rights reserved.
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***And a handy tip from Mame ***
One thing I tell my students who may have hot hands...and/or also tend to trim their pastry bags too much [where a coupler slips right through] --
Instead of throwing those bags away, place it over another bag that has the coupler fitted right -It acts like a double insulation!
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4 left sweet comments:
awesome! i just got this as a gift and i'm looking forward to using it! thanks for posting this!! :)
I love this giant CUPCAKE!!! Thanks for sharing!!!
Oh wow! This is fabulous! That Wilton cake pan is next on my list of must haves. Your recipe sounds great too, I think I'll give it a try. Thanks for the wonderfully detailed blog.
I have been decorating cakes for several years, but am just now taking some classes and getting more serious about it.
I think it's so great that you are all willing to share some of your secrets on this site.
I do have hot hands and tend to melt my icing as I'm working...thanks so much for the tip about double bagging. I'll share that with my cake decorating class this week.
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