Giant Cupcake Tin

Does exactly what it says...

Giant Cupcake Tin

Does exactly what it says...

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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.

Customer 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 - 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 - 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 - 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 - 21st November 2010
Holy cow this is humongous, is it really that big?
Leila - 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