Giant Cupcake Tin
Does exactly what it says...
Don't eat it all at once!
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!
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Weigh up all of your ingredients |
Fill up the mould with your cake mix |
Put the top and bottom together |
Here's one Di made earlier
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!
The aluminium mould
More Info
Please note:
Ingredients:
Instructions
- 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
- Tools:
- Large Cupcake Pan
- Cooling Grid
- 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
- 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.
Videos
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Video Spotlight: 9th Feb 2009
Rating:
I made this for my nieces 2nd Birthday- she thought it was amazing!!
Suzanne Evans, Macclesfield - 8th Feb 2009
Video URL: http://www.firebox.com/video/2014
Win with FireboxIf we spot a video we think is AMAZING we will give away a FREE £50.00 Firebox Voucher to the sender! Upload your video now for a chance to win!
Photos
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Comments
Reviews and FAQs
Press Reviews...
For fabulous Easter bakingDaily Express - Apr '09
...this monster is perfect for any occasion and gives you all the more to scoff in just one bake.Take5 - Mar '09
Visitor Reviews...
I love this tin, I know people want to try different recipes for it, roughly speaking I've found the bottom part is roughly the same quantity as a 9 inch round and the top is roughly a 7 inch round. Hope this helps some people.Bernard, Belfast - 12th January 2011
Firebox says: Thanks for the helpful info Bernard!
Will this ft in a normal size oven?? 41cm seems pretty wide.
Amazingly awesome though. I want to get one for my friend's birthday but how disappointing would it be if it didn't fit!!Sophie, Peterborough - 7th January 2011
Firebox says: It sure will Sophie, the average width for a modern oven is around 57-60cm.
Brilliant! Thanks so much firebox! Can't fault it! xx.Bette, Bristol - 19th December 2010
Just asked for one for christmas...not sure if mum's too keen. Or if I could wait for one :D.Amy, England - 21st November 2010
Holy cow this is humongous, is it really that big?Leila, Surbiton - 9th November 2010
Firebox says: Yes, each part is more than 16cms in diameter and 9cms in height.
I don't know if i've just been making it wrong but i've tried the recipe supplied with the tin a few times and every time without fail it's fell apart but I tried a vanilla sponge recipe and it worked perfectly! The top does tend to cook quicker than the bottom section so i'd suggest making the cake in 2 parts or you might get a slightly burnt top section... Fantastic cake tin and a few of my friends have already bought their own.Hannah, - 21st September 2010
Being the awkward person I am, I decided to go with something different than the recipe supplied (partly from confusion about the cups thing). So I used Nigella's chocolate Guinness cake recipe. It. Was. Amazing. Looked fab, tasted fab.. I used 1. 5 times the listed amount and there was enough to spare. Like others though, I do recommend very thorough greasing before hand (the tin, not you), because I did have some sticking issues, but nothing that ruined the aesthetic of the yummy cake.Kes, Eastleigh, Hampshire - 21st June 2010
We use 16oz self raising flour, 16oz caster sugar, 16oz unsalted butter, 8eggs and teaspoon of vanilla extract. It cooks on gas mark 4 in our hour in 1hr15min! leave to cool for 15min then turn out onto a rack. Melt a bit of butter and brush tin with melted butter then sprinkle it with flour before you put mixture in (bottom needs more than top bit if you're mixing it in 2 batches- we had to as our mixer isn't that big!).Jane, Stockport - 1st June 2010
Firebox says: Thanks Jane!
I love this tin! I've made two cakes with the recipe supplied, and my sister has too and the have all gone down so well. The only thing I will say is that don't over-whisk the mixture as this puts too much air in the mixture and causes bubbles which breaks up the edges when it come out of the tin.Helen, Felixstowe - 14th April 2010
Can you just use a general cake recipe for this or would you need to double measurements or something?Nadine, UK - 14th April 2010
Firebox says: any cake recipe would do but yes, we think you would need about double the usual amount for a standard tin.
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