BEFORE YOU GET STARTED


  • Hand wash the giant cupcake pans and cupcake liners with with warm water before use
  • If the Giant Cupcake is crinkled, place under warm water for a few minutes then reshape with your hands. Silicone always returns to it’s original shape. Let rest upside down over night if need be.

HOW TO USE YOUR GIANT CUPCAKE

Baking a giant cupcake is super easy and fun. A two-piece silicone mold ensures an even baking. After baking the layers, the two halves are assembled to make one large cupcake that you may decorate in any manner you choose. The entire process takes only a few straightforward steps.

STEP 1


Preheat your oven to the required temperature as listed on your box of cake mix or in your recipe. Set one oven rack one slot above the bottom of the oven and another two slots up. Spray each side of your two-piece silicone giant cupcake mold with cooking spray and dust lightly with flour. Place each pan on its own sheet pan and set the pans on a level counter

STEP 2

Prepare the cake mix or cake batter according to the package directions or recipe, making sure to incorporate all the ingredients fully. Mix a single batch of batter for a shorter cupcake and two batches for a taller cupcake. Doubling the recipe will result in extra batter, which you may reserve to make traditional or mini cupcakes to accompany the giant one.


STEP 3


Keep both sides of the mold on their respective sheet pans, and fill each mold with batter to the indicated fill line, or until about two-thirds full. Fill the bottom pan less if you prefer a shorter giant cupcake, or closer to the top if you prefer a taller finished cake.

*See bonus STEP 8 for a center filling

STEP 4

Place the sheet pan with the bottom half of the mold on the bottom rack of the oven and the top half on the rack in the middle. Set a timer for half of the recommended cooking time. When the timer goes off, rotate the two pans to the different shelves, and set a new timer


STEP 5


Insert a toothpick into the center of the top mold to check for doneness. Use oven mitts to remove the sheet pan when the toothpick comes out clean with no crumbs attached. Transfer the silicone mold from the pan to a cooling rack. Continue to bake the bottom mold for another 10 minutes. Remove and transfer the mold in the same manner as the top, once fully baked.

STEP 6

Let both molds rest until cool enough to handle. Place a plate or cake stand over the bottom mold, hold the mold to the plate, and invert. Allow the cake to slip out of the mold. Repeat with the top mold, onto a plate. Allow both sides of the giant cupcake to cool completely.


STEP 7


Level each half of the giant cupcake with a serrated knife, evening the sides of the halves that will meet in the center of the cake. Place the top half, rounded side up, on the base. Frost and decorate the top of the giant cupcake however you prefer.

STEP 8: BONUS

Before Baking, fill the bottom half up to the top line. Place and snap the middle mold to the bottom mold. Bake as instructed.


Once cooled, fill with your favorite sweet. The options are endless. Experiment with pudding, peanut butter, buttercream or our favorite; M&Ms.

HANDY TRICK FOR FILLING A PIPING BAG

Icing can get messy sometimes, that is why we love this trick to fill a piping bag. It’s quick and easy and keeps the kitchen clean. You can even be creative and layer multiple colors. Enjoy!

STEP 1


Place any type of Frosting or Filling Rectipes you desire in the center of a piece of saran wrap and wrap it up, leaving a tail at each end.

STEP 2


Feed one end of the saran wrap through the tip of your piping bag (with or without a coupler)

STEP 3


Pull it through and snip off the excess saran wrap.

STEP 4


Pull the frosting pouch up just a little, to be able to squeeze the frosting into the tip of the bag. Twist the top shut and you’re all set to pipe and re-use the bag!