One of my favorite cake pans is the Wilton Giant Cupcake pan. It is one pan with two separate sections — one for the base of the cupcake and one for the top. The base has ridges in it to look like a cupcake liner. The top also has ridges to look like swirls of frosting. Use these tips to get beautiful giant cupcakes using the Wilton pan.
As with any cake pan, one of the most important steps is greasing it well enough that the cake slides right out. You can use the shortening with flower approach, but the many ridges on this pan makes it more difficult to execute. You’ll need to spread the thin layer of shortening into all of the grooves without leaving large clumps.
I prefer to use baking spray with flour mixed in. You’ll find it with other cooking sprays. It coats evenly and works very well for releasing cakes. Make sure all of the surfaces of the giant cupcake pan are coated with the spray before filling.
You can bake the top and bottom of the cake at the same time. Since the two wells are connected on one pan, that means you’ll have to leave both parts in the oven for the same amount of time. While they are similar in side, the top section is a little smaller because it is tapered to a point. You might find the top section is over baked by the time the bottom section is baked through.
It takes longer, but I usually bake them separately. I fill only one of the wells with cake batter and bake it completely. Once it cools and I take the cake out of the pan, I fill the second well and bake it.
Make a Candy Liner
If you choose to frost the bottom section of the giant cupcake, you’ll likely lose the grooves that are baked into it. By the time you get a thick enough layer of frosting on it, the grooves are filled. An alternative is to make a candy liner shell in which you place the cupcake base.
The pan should be clean and cool for this. Melt candy wafers in the desired color — you can get them in the baking section of craft stores in an assortment of colors. Pour the melted chocolate into the pan. Turn the pan in all directions to coat all of the inside surfaces. You don’t want the layer too thick — just thick enough so it doesn’t crack or break. Add more chocolate as needed to different areas of the pan.
Put the pan in the refrigerator so the shell hardens faster. Check for this spots and add more melted chocolate if needed. Cool again. The line should slip out of the pan with a little coaxing.
You may need to trim the cake slightly to fit inside the shell. Spread a thin layer of buttercream frosting on the cake if desired before putting it into the chocolate shell.
Pour Frosting Over the Top
Frosting the top of the giant cupcake can also make it lose the built-in ridges. I solved this problem by thinning out my icing and pouring it over the top of the cake. You could also use a pourable fondant recipe.
Place a baking sheet on the table. Put the top of the cupcake cake on a cooling rack over the baking sheet. Pour the frosting carefully over the cake. Allow the extra to drip off. Add more as needed to thin areas.
With both parts decorated individually, you’re ready to assemble your giant cupcake. Spread a generous layer of buttercream frosting on top of the bottom section. Use a spatula or other flat utensil to gently lift and transfer the top onto the bottom section. The buttercream helps hold the two sections together.