Comments on: The great cupcake pan has arrived…..

By: Louise

Louise — Sun, 24 Jun 2012 15:14:48 +0000

In reply to megan. When I baked using the cupcake pan I lowered the temperature and baked for longer. I don't recall it being hard on the outside.

By: megan

megan — Wed, 20 Jun 2012 20:43:17 +0000

I have the wilton version on this pan. It was difficult to bake in. Just like another poster said, the outside was rock hard and inside was under cooked. I haven’t used it again because I was so disappointed.

By: Heather

Heather — Mon, 17 May 2010 14:56:11 +0000

On the William Sonoma website they show a beautiful carousel cake. Does anyone have the decorating instructions for that?

By: Louise

Louise — Fri, 26 Dec 2008 21:37:00 +0000

Jasmine: I bake most of my cakes at 338 F or lower. I would rather bake for longer time than my cakes end up hard and burned.

So maybe try and bake at a lower temp?

As I have not tried to bake in the pan yet. I have thought of how to decorate it so you still can see “swirl” One of my friends have covered it with fondant and that looks good too. When I try it out I will post the result and my thoughts about it here 😉

By: jasmine

jasmine — Sun, 07 Dec 2008 14:38:19 +0000

I just finished making a birthday cake with this pan and found it very hard to work with. I had a hunch that it was going to give me problems so did lots of forums searching before getting started. Regardless, I still had to bake the thing for over an hour and 15 minutes, so the outside was totally rock hard and dried out and the middle barely set. It was really disappointing.

I also find it hard to decorate. If you use frosting, you very easily cover up the ridges which give it the cupcake look. Maybe covering the whole thing in a very thin layer of jam and then in fondant would make it look more realistic? I don’t know but I’d love to see other people’s creations and hear thoughts about the pan.

By: Susan

Susan — Tue, 18 Nov 2008 12:42:15 +0000

thank you lorrie that helps cheers

By: Lorrie Gauthier

Lorrie Gauthier — Thu, 13 Nov 2008 20:50:06 +0000

An average cake mix yields about 7 cups or so. So that would be about 1750 ml. 🙂

By: Louise

Louise — Tue, 11 Nov 2008 11:22:21 +0000

Susan: Im not an expert on cake mix but I looked at the pan and with the recipe it did not say anything with the 10 cup capacity.

But 1 cup is 250 ml

Depending on how large amount of batter your recipes make I dont think that it is necessary to double the recipe. If you go for a 8″/10″ cake tin it should be more than enough I think.

By: Susan

Susan — Thu, 06 Nov 2008 09:19:59 +0000

hi Louise can you tell me what size cake mix would you use for this x large cupcake, i have one and i haven’t used it yet because it saying that its a 10 cup capacity, we don’t use that term in Australia what i mean is would you double a cake recipe or triple it
cheers Susan

By: Louise

Louise — Wed, 05 Nov 2008 11:53:48 +0000

Angel: Have you seen Becky’s comment???

Gis: Ohh thanks. I will look into that 🙂

Sharoon & T.Myers: I will…….

Andrea: I have seen the ones from Wilton and they are great to I just like the “swirl” better on this one. I have seen the Wilton year book and yes there are many sweet cupcake ideas.

T of Balkanstyle: Thank you and im happy that you liked the MMF.

Becky: You are nothing but an ANGEL. So sweet of you offering angel help.

Veronica: Thanks!

Kagekonen: Well you wrote the recipe was good so I will try too.