I decided today I would finally try out my new cupcake pan. So with all the ingredients ready I started and thought that it would be fun for you to see how it works 
I used the recipe that comes with the pan, a vanilla butter cake.
I baked it on 325 F (165 C) for about 1 hour and 30 mins. At that moment the “swirl” part was done but the bottom needed 15 minutes more. So I placed a piece of tinfoil over the cakes for the last 15 minutes. The cakes went out of the tin very easy. I carved off a little bit of the “swirl” to get it more levelled and assembled the cakes with IMBC.
All left was to add the IMBC to the top. Not an easy job to do as I had to do it over two times. First a light crumb coating and then I placed it in the refrigerator for 15 minutes so that it would harden before I added the last layer. Now if you wanted it to be smooth like its showed on the pan? a smoothing touch with your hands (wearing gloves of course) would do the trick.
Then there was not much else to do than to add some sprinkles. I made these a couple of days agoe out of rolled fondant. Here it is all finished and ready to eat
Happy Caking
Louise
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53 comments
evie says:
Apr 18, 2009
My Mother-in-law gave me the silicone Giant Cupcake Pan. It did not have any instructions, so I had to try some practice cakes.
I cut pans apart because the top cooked faster than the bottom.
One box cake was not big enough for our tastes, so I made a bananna cake and increased it my one half. Next time I will try doubleing it.
I cook at 325 for over an hour.
It has been fun practicing!
Kathleenmcguirk says:
Mar 4, 2011
Evie, How did you cut the pans apart? Thanks.
Anonymous says:
Mar 4, 2011
My guess is that she used a pair of scissors.
Louise says:
Feb 8, 2009
rani: what did you grease the pan with?? maybe next time you want to try the pan bake at a lower temp. for a little longer? I always do that with 3D pans.
rani says:
Feb 3, 2009
I tried this yesterday and my cake fell apart and was VERY difficult to get out the pan. It also had the very “crispy” touch to the outside of teh cake.
Yours looks amazing tho!!!
Louise says:
Jan 31, 2009
Binta: If it is the same pan and not the one from Wilton then the recipe should be on the back of the cardbord like on this photo:http://www.cakejournal.com/archives/the-great-cupcake-pan-has-arrived
At the moment I dont have the time to write down the recipe but there are several online recipes on butter pound cake so please try and google.
Binta says:
Jan 23, 2009
I just recently purchased the gaint cupcake pan. The Vanilla butter cake recipe that you mention was not included with my pan
. However, a double chocolare pound cake recipe was included and I do not like chocolate. Would you mind sharing the vanilla butter cake recipe?
Louise says:
Jan 21, 2009
Becky says:
Jan 21, 2009
You are more than welcome!!! It’s the least I can do for all the “gifts” you have given your readers
Now I’m REALLY anxious to see what it looks like with fondant!!! I bet that will be just spectacular!
Louise says:
Jan 19, 2009
Thank you all for the comments. Much appriciated. Yes you can do so much fun with this like make the swirl with ice cream. I was also thing of maybe carve out the center of the bottom and fill it with MM’s.
Next time I will try and decorate it with fondant.
Thank you dear Becky for this wonderful gift. You are such a sweet heart.