Giant Cupcake - Burned But Not Cooked

Decorating By proudmama4 Updated 28 May 2013 , 10:22pm by tarttokig

proudmama4 Posted 28 May 2013 , 3:27am
post #1 of 7

So I decided to just cook the base of the giant cupcake first.  I saw that a lot of bakers had issues because the top part needs less cooking time than the base.  Even baking the base separately, the sides burned, yet the middle was not cooked thru.  I baked for around 1 hour at 325.  Any clue?


I guess what I'm thinking is trying the candy mold of the bottom, and then filling that with carved 6" cakes.  (I know people say to use 5", but all I have is 6".


Any clue on how to get the pan to work.  I don't really have time to experiement.  I flub up is hard enough on me this week!  Errrrr!  I'm not happy.

6 replies
scrumdiddlycakes Posted 28 May 2013 , 3:49am
post #2 of 7

Did you use some sort of heating core or a flower nail?

I actually only use the pan for molding the chocolate, and carve cakes to fit.

bct806 Posted 28 May 2013 , 3:53am
post #3 of 7

was it on the center rack?

proudmama4 Posted 28 May 2013 , 3:57am
post #4 of 7

No, I've never used either before.  The cake pan is very deep with a small diameter.  Would a heating core be better, since the flower nail would be buried by the cake? 


Should I try baking it at 310?

Yes, it was on the center rack.

proudmama4 Posted 28 May 2013 , 4:51am
post #5 of 7

I also have the doll wonder mold pan.  I think that might come with a metal piece to bake with.  Perhaps I'll try using that?

KayMur Posted 28 May 2013 , 6:57pm
post #6 of 7

AI've had issues with this 3D cupcake pan also, according to the cake flavour it burns on the edges while the inside is like lava. I tried the flower nail and it works a bit but still the outside cooks way faster so what I started doing is loosely covering the pan with foil, just the side that's baking at the moment....this speeds up the baking of the core. Also don't try to bake the 2 sides together I got lazy one night and learned the hard way

tarttokig Posted 28 May 2013 , 10:22pm
post #7 of 7

When I bake cakes that are higher than intended I always lower the temperature a bit, bake for a longer period of time and place it at the lowest rack. 

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