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Giant Cupcake Tin
Giant Cupcake Tin
Giant Cupcake Tin

Giant Cupcake Tin

Does exactly what it says...
Product not available at the moment.
Free UK Delivery Over £100
Free Returns
Next Day Delivery Not Available
Giant Cupcake Tin party time

Don't eat it all at once!

The whole point of a cupcake is that it's just the right size for one person. But you'd have to be an incredibly greedy person to scoff a cupcake baked in our Giant Cupcake Tin. It's huge!

Ideal for any occasion (apart from a cake-oholics anonymous meet), this professional weight, cast aluminium, non-stick pan lets you create the mother of all cupcakes. Simply whip up your tasty mixture (use your own recipe or follow the one that's included), pour half in the base section and half in the top, then pop the whole shebang into the oven for around 50 minutes.

Once your mighty cake is cooked, wait for it to cool, stick both halves together with a bit of icing then get busy decorating it with icing, sprinkles, choccy bits or whatever else takes your fancy. Let them eat cake? Absolutely!

Weighing ingredients for the Giant Cup Cake Filling up the Giant Cup Cake Tin with cake mix The cake parts cooling down

Weigh up all of your ingredients

Fill up the mould with your cake mix

Put the top and bottom together
and then ice!

If you're wondering why anyone would want to gorge on a confection of such ludicrous proportions we'd like to point you in the direction of Mallory's famous 'because it's there' quote. Yes, we know he was talking about Everest but the sentiment is the same. When faced with a cake this awesome, the only thing any rational human being can do is take a walloping great bite out of it. Yum!

Giant Cupcake Tin

Here's one Di made earlier

But seriously folks, the real point of baking a cupcake this big is so that you can share it with friends. Plus you won't have to faff around making loads of individual cupcakes. Indeed, this ginormous tin will accommodate a cake big enough to give 10-12 servings. It's great for kids' birthday parties and supersize dinner soirees. And if you ever tire of humungous cupcakes you can use it for chocolate, jelly or ice cream.

Dishwasher safe, the Giant Cupcake Tin is guaranteed for life. Electric word life. It means forever and that's a mighty long time...hold on, why are we quoting Prince? We've no idea but we assume he loves cupcakes as much as everyone else. After all, what's not to like? Especially when they're this big. Mmm...cupcake!

Giant Cupcake Tin

The aluminium mould

More info
Please note:
  • When baking, be sure to grease the mould thoroughly with a butter soaked pastry brush
  • Dishwasher safe
  • Allows you to bake an amazing massive cupcake!
  • Made from cast aluminium, therefore hard wearing
  • Premium non-stick surface
  • The mould can be used for jelly, ice, chocolate and of course cakes
  • Approximately 39cm(L) x 21cm(W) x 9cm(D)
  • Weighs approximately: 996g
Example Recipe - Double Chocolate Pound Cake:
  • Tools:
    • Large Cupcake Pan
    • Cooling Grid
  • Ingredients:
    • 2 teaspoons instant coffee
    • 1/2 cup water boiling
    • 1/2 cup cocoa powder unsweetened
    • 3 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 3 sticks butter softened
    • 2 cups granulated sugar
    • 1/2 cup brown sugar firmly packed
    • 4 eggs
    • 2 teaspoons vanilla extract
    • 1 cup sour cream
    • 1 cup mini semisweet chocolate chips
  • Instructions
    • Preheat oven to 325°F. Grease and flour or use pan spray with flour to prepare pan.
    • In small bowl, dissolve instant coffee in water; stir in cocoa powder and mix well. Set aside to cool. Stir together flour, baking soda, baking powder and salt; set aside.
    • In large bowl, beat butter, granulated sugar and brown sugar with electric mixer until light and fluffy.
    • Beat in eggs, one at a time. Add vanilla; mix well.
    • Combine cocoa mixture and sour cream. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating after each addition until smooth.
    • Fold in chocolate chips. Spoon 4 1/2 cups batter into top of cupcake pan; spoon remaining batter into bottom of pan.
    • Bake 60-70 minutes or until toothpick inserted into centre comes out clean. Cool cake in pan on wire rack 15 minutes.
    • Turn cake onto wire rack to cool completely. To assemble cupcake ice top of cake's bottom half. Place top half of cake atop iced bottom half. Decorate as desired.