Tips On Giant Cupcakes?

Baking By swimwithaly Updated 24 Oct 2010 , 9:51pm by steffiessweet_sin_sations

swimwithaly Posted 15 Oct 2010 , 6:34pm
post #1 of 23


I'm making a Giant Cupcake this weekend for a 1 year old birthday party. Any baking tips? How much batter should I fill the pan with?

Do I need to put frosting between the top and bottom to get it to stick? Any suggestions would be great!


22 replies
leily Posted 15 Oct 2010 , 6:40pm
post #2 of 23

can you post a link to the exact pan you have? there are quite a few out on the market right now and depending on what brand it is will depend on what size it is (as they're all different)

bakencake Posted 15 Oct 2010 , 6:44pm
post #3 of 23

I just finished one not too long and this is how i did it.
1. make sure that you put enough shortening, oil, or what ever you use so the cake won't get stuck
2. I fill my cupcake pans 3/4 full. If you think It will spill over just put a jelly roll sheet on the bottom rack and if it does spill over that will catch it.
3. yes, you do need to put something between the top half and the bottom half to glue it. you might want to try the same icing you are using for the rest of the cake or glue it with ganache
4. you can cover it with icing or fondant or both let me see if I can attach pics so i can show
this one is all fondant

this one is half fondant top half icing

bakencake Posted 15 Oct 2010 , 7:15pm
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swimwithaly Posted 15 Oct 2010 , 9:55pm
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Thanks! It is a Wilton giant cupcake pan. Super heavy duty!

bakencake Posted 16 Oct 2010 , 1:02pm
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that's the one i have. my biggest tip would be to bake the halves separately since the bottom half takes way more batter than the top half.

steffiessweet_sin_sations Posted 19 Oct 2010 , 12:46am
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does anyone have any idea how many servings this serves??

Susie53 Posted 19 Oct 2010 , 12:59am
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[quote="steffiessweet_sin_sations"]does anyone have any idea how many servings this serves??[/

I read in the Wilton discussion forums that it serves 12.

steffiessweet_sin_sations Posted 19 Oct 2010 , 1:04am
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really?? wow, seems like that would serve many more!! well, guess i will just go with it! its my first time making one so here we go!

Tracy7953 Posted 19 Oct 2010 , 1:16am
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My helpful hint is that the top section bakes much faster than the bottom and can get a bit dry...I have filled the top 20 minutes into baking and had good results.

bakencake Posted 19 Oct 2010 , 6:46pm
post #11 of 23

Just saw the wilton big cup cake on tv, weird enough. they showed how it's made, infact i think this was the name of the show though im not sure. they showed a bunch of ladies in a room decorating them for testing purposes. they said that the top of the cake takes 2.5 cups of batter and the bottom takes 3.5.

steffiessweet_sin_sations Posted 22 Oct 2010 , 8:21pm
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i have heard people talk of torting this? have any of u done this? how do u hold it together with the odd shape, i am planning on just using buttercream, not fondant, and the candy shell for the bottom. do u think that will hold it together?

KHalstead Posted 22 Oct 2010 , 8:45pm
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It should be fine! I would use a sturdy cake recipe though and make sure you don't have a lot of air bubbles in your cake batter.

KJ62798 Posted 22 Oct 2010 , 8:46pm
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Originally Posted by steffiessweet_sin_sations

does anyone have any idea how many servings this serves??[/

I read in the Wilton discussion forums that it serves 12.

It serves WAY more than 12--not sure how many exactly but it is huge when done and takes about 1.5 cake mixes which is the equivilant of 36 regular cuppies.

I would reccomend using a cake board for the top and dowels for support. It is really top heavy and cuts much better if you take the top off, cut that and the cut/serve the bottom separately.

Last time I made this I did the top in vanilla (made regular cuppies w/extra batter) and then did the bottom in chocolate (with a few extra cuppies). It means baking twice but you have to do that anyway since the 2 halves bake at such different speeds.


steffiessweet_sin_sations Posted 22 Oct 2010 , 11:22pm
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did u fill yours? i am planning on filling it and making the candy shell

Serena4016 Posted 22 Oct 2010 , 11:52pm
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My daughter and I just made one of these last week. They are NOT as easy as you would think!!! As stated previously, the top and bottom need to be cooked separately! I greased the bottom part put in 3 1/2 cups of batter, put water in the top part (remember being told somewhere to fill empty parts of pans with water) and baked @ 325 for approx 55 minutes. Oh, Also put a flower nail in the center with a tin foil extension added to it to help the center cook faster. Removed it from the pan after cooling slightly. Washed the pan and made sure it was cold before greasing the top part. I put 2 1/2 cups batter in the top and water in the bottom. Baked @ 325 for approx. 45 minutes. This one was not so easy to get out of the pan so be careful!!! I also used a cake board under the top, a dowel running through the center and icing between the top w/cakeboard and bottom. We torted the bottom and wrapped in in tin foil to look like a cupcake wrapper. We did NOT torte the top because it just seemed too fragile to me!!! Hope this helps! Yeah, this is my first post!!![/b]

steffiessweet_sin_sations Posted 23 Oct 2010 , 12:01am
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welcome serena!!! thanks for the tips gonna try this tomorrow! i am thinking i am gonna tort the bottom, because that just seems like SO much cake!!! its going into the candy shell, i made that today. came out beautifully! hoping the rest comes out as well!

KJ62798 Posted 23 Oct 2010 , 12:35am
post #18 of 23
Originally Posted by steffiessweet_sin_sations

did u fill yours? i am planning on filling it and making the candy shell

The first time I made it, I did a dam & filling between the bottom section and the top. It was OK but you don't get a lot of filling in that small area. I've never torted & filled one.

The next one I just stacked w/BC between the layers. We nearly lost that one when we tried to cut it since it was so top heavy and we couldn't take the top off (no board or support)

The last one I made I treated like a stacked cake & put a board under the top piece and dowels in the bottom for support.

I would imagine if you are doing the candy shell for the bottom, torting & filling would be easy. The candy shell will help everything stay together but I would still put dowels or bubble tea straws in the bottom to support the top on a board.


Serena4016 Posted 23 Oct 2010 , 2:01pm
post #19 of 23

How do you make a candy shell for the giant cup cake?.... and how on earth do I highlight someone else's quote on this forum and write a response or question to it on the same post? (Iknow...not exactly relating to giant cupcakes. I'm new at this and having a litttle trouble navigating my way around!!)

bakencake Posted 23 Oct 2010 , 6:42pm
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Welcome serena!! posting a blog that shows how to do candy bottom

for quoting all you do is hit the quote bar then copy and paste then hit the quote bar again. hth

Cathy26 Posted 23 Oct 2010 , 9:31pm
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i have the wilton pan and use it pretty regularly in my shop.

i tort the base 3 times and the top twice with my agbay.

i then cover the base in fondant and then the top quickly and when trimming i leave a wee bit over to tuck under to make the icing look nice. then i put a splodge on bc on the base and set the top on quickly - i find the top wrinkles a bit if i dont get it on really fast.

then i put a strip of fondant round the join between the top and bottom to neaten and add sprinkles, strawberrys and drips to decorate.

i found them really fiddly at first but now im getting better with doing them so much icon_smile.gif

steffiessweet_sin_sations Posted 24 Oct 2010 , 3:08am
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cathy, your cakes are lovely!!! do u dowel the giant ones? and do u put a cake board between the top and bottom?

steffiessweet_sin_sations Posted 24 Oct 2010 , 9:51pm
post #23 of 23

i had a few problems with the giant cupcake! but look at my pics, u dont see it! we ended up only cutting the top half and have the whole bottom left over! thanks guys for all your tips!!

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