Giant Cupcake Tin
Does exactly what it says...
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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!
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!
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!
Don't eat it all at once!
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!
Weigh up all of your ingredients |
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Fill up the mould with your cake mix |
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Put the top and bottom together and ice! |
Have your cake and eat it!
The aluminium mould
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!
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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 41.5cm(L) x 20.8cm(W) x 11cm(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.
Reviews
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...
Bought this to do my mums 50th birthday cake with! Absolutely love it! My sister has decided to use it for her wedding next year, so we're making 5 of them with different toppings. Couldn't believe it arrived so quick either. Brilliant!Katie, Clacton - Mar '09
My cake tin arrived this morning, and I love it, like I knew I would, but what I really love is that I ordered it only 22 hours before! How did you do that? (and I have to know... did you pay the post man extra to run up to my door?) Kudos to you. Fantastic product, great price, AMAZING service!Lyndsay, Horsham - Jan '09
Wow! This must be where one of my friends got her cake mould for her 18th birthday cake this year. It's such a good invention, though she wouldnt tell me how she managed to make it! It went down a real treat, in taste and appearance! Everyone at the party was going on about it for days afterwards! I'm definately going to get this for mum for christmas! It makes such a huge cake too, there was plenty left over afterwards!Brian Alcorn, Coleraine, Norn Iron - Dec '08
OMG... I NEED this!!Jef, Glasgow - Nov '08
Ooh it looks so good!! Who can I convince to buy this for me?Stephanie, Suffolk - Dec '08
I received this the day after ordering! Fantastic delivery as always! I am going to be making my birthday cake, my grandparents' golden wedding cake and my friends' wedding cake in this pan. It's essential to ANY kitchen. Everyone should have one! I prefer to use a standard sponge cake recipe, as all American cakes come out very stodgy indeed. I use what's traditionally called a 'pound cake' recipe, which is basically 8eggs, 16oz of flour, butter and sugar, cream the butter and sugar together, then slowly add the eggs. Sieve in the flour, and fold with a spatula. Pour into the tin (usually I butter mine to stop sticking) and bake until skewers come out clean. To make a 'candy case' for a cupcake, I use melted cooking sweets (like boiled sweets, but you buy them from the cookery section of all good supermarkets) and 'paint' them around the outside of the pan with a pastry brush. Eventually you will build up enough coats to allow it to slide off and stand alone, then drop the cake into it! Alternatively, you can use ready rolled fondant, just press around the edge and allow to dry.
As for decorating, I like to make Italian meringue butter-cream in pink and purple and swirl in on alternately, but that's entirely up to you! Brilliant thank you Firebox!AnnaMontana, Sheffield/Shropshire - Feb '10
After my 2nd attempt at making my cupcake & using the bake easy spray the top half of the cake just fell out of the mould but the bottom half broke apart !!! I thought 3rd time lucky so made another mixture enough for the bottom mould & hey presto once cooled it came out a treat. Just made it in time for my mums birthday & she loved it. I'm well chuffed & can't wait to make my next one.Tony, Nuneaton - Jan '10
Haven't used my mould yet! Does anyone have a recipe for a lemon cupcake. I really want to make one for my wedding. Help!!!....Emma, Newport - Jan '10
Bought this great looking cake mould & followed the recipe with it but cake would not budge from the mould even though I had followed the instructions about greasing it !! The cake just fell apart but the taste was absolutely delicious. Have bought some bake easy spray to see if my 2nd attempt at the cake comes out of tin any better .... . Watch this space.Tony, Nuneaton - Jan '10
Hi Sarah, the recipe that I’ve been using for years is as follows, and couldn’t be simpler:
First weigh your eggs, and using that weight measure out equal quantities of margarine (i. E. Stork, but never butter as its too heavy), caster sugar, self raising flour and a sprinkle of baking powder (raising agent) for good luck.
Beat the butter and sugar until very pale (my moto is if you think it’s pale enough then keep beating it for a few minutes longer as this is the crucial part of making the cake). Beat the eggs and add a little at a time to the sugar/butter mixing throughout. If your mix curdles slightly at this stage, don’t worry it just means that you didn’t beat the sugar/butter mix enough, but it will all come together once the flour has been added. Sieve the flour and baking agent into the mixing bowl and then fold the flour in until mixed and then add to a tin (I use about 170oC, 325oF, gas mark 3) and cook until golden brown and when you insert a knife to the bottom of the sponge it comes out clean.
How many eggs - General rule is that it doesn’t really matter what size of egg you use. As a rough guide I use the following for each sandwich tin. 1 egg for a 6” tin (2 in total), 2 for a 8” tin (4 in total) 3 for a 9” tin (6in total). Sorry I haven’t venture bigger than 9” so you’ll have to experiment with eggs thereafter.
The above recipe is for a standard sponge, but you can add Vanilla essence, food colourings, cocoa (inc chocolate pieces) etc.Hywel Williams, Cardiff - Jan '10
Firebox says: Thanks Hywel! Informative and delicious!
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