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Giant Cupcake Tin
No your eyes don't deceive you... Yes this is the best cake tin you will ever see. The Giant Cupcake Tin is not only a Giant tin but produces a cupcake the correct size for a peckish Giant. How convenient!There is always a strange appeal for miniature versions of things or huge versions of things. Perhaps it's the kid in us (imagine you have been mysteriously shrunk and a regular cupcake is now gigantic to you...) that finds these distorted dimensions so amusing. Whether it is a birthday party, wedding, christening or swanky dinner party, the Giant Cupcake brings a little fun and originality to the occasion cake. The tin creates a mind-blowing 3D cupcake for the whole party to share! It's totally simple to use, simply fill both sides of the tin with cake mix (try out our recipe below)
bake in the oven, turn out and cool then assemble top and bottom cake halves with a thin layer of icing. All you need to add is some imaginative decoration. Let your imagination go wild, stock up on sugar craft and see what you can create (and don't forget to send us your photos). Chocolate Pound Cake Ingredients: 2 teaspoons instant coffee 1/2 cup boiling water 1/2 cup unsweetened cocoa powder 3 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups 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 Chocolate Pound Cake Instructions: Depending on your oven, preheat it to 325F or 190c or
gas mark 5. Grease and flour (or use pan spray with flour) to prepare your giant cupcake 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 center
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. Cupcake Dimensions: Height - 20cm Diameter - 18cm 10 Cup Capacity Wilton Giant Cupcake Tin Product Video GenerateFrame("giant_cupcake_final.flv")
bake in the oven, turn out and cool then assemble top and bottom cake halves with a thin layer of icing. All you need to add is some imaginative decoration. Let your imagination go wild, stock up on sugar craft and see what you can create (and don't forget to send us your photos). Chocolate Pound Cake Ingredients: 2 teaspoons instant coffee 1/2 cup boiling water 1/2 cup unsweetened cocoa powder 3 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups 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 Chocolate Pound Cake Instructions: Depending on your oven, preheat it to 325F or 190c or
gas mark 5. Grease and flour (or use pan spray with flour) to prepare your giant cupcake 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 center
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. Cupcake Dimensions: Height - 20cm Diameter - 18cm 10 Cup Capacity Wilton Giant Cupcake Tin Product Video GenerateFrame("giant_cupcake_final.flv")
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