Which are the best ones? It's time to invest in one and I can't decide which to go for!
I heard that it was ok only if you bake the top and bottom separately. I remember reading that the top bakes way faster than the bottom. I've heard Nordic Ware has one, but I can't remember if I've seen it or not...
I just checked Nordic Ware's site. They don't have it. I found it listed on Williams Sonoma but apparently it's no longer available.
Wilton pans in general are thinner cheaper metal, they don't distribute heat as well as nicer pans. They are ok for those just starting out. But once you get into good high quality pans you really see a difference. Even cooking, consistency in cooking each time, etc
I totally agree. When I switched to Magic Line I was floored at the difference with baking. I'm interested in trying the Williams Sonoma Gold Touch pans. I have heard those are the Cadillac of bake ware. But I guess it all depends on the baker. 
I got the Wilton pan cheep the solution is to bake the 2 sides separately.
The Nordic giant cupcake pan is smaller than the Wilton one (I bought both) and yes - the trick is probably to bake separately (which I've never done) It turns out "ok" to do them both at the same time. I find both the Nordic and Wilton are the same quality - just different sizes
I also have the Wilton Pan - after the first time using it I did figure out that you have to bake the two sides separately. After that - PERFECT every time. Not sure why it didn't work for the other people, but it's a good pan once you learn the trick and bake separately.
I love my Wilton cupcake pan, I've used it three times in the last few months... I don't bake in it though. I use it just for casting the chocolate wrapper.
For the bottom I bake 3x1" tall 6" round layers and carve it to fit in the chocolate wrapper. Then I bake 1x1" tall 8" cake and 2x1" tall 6" rounds for the top and carve to shape. To make the swirls if I'm covering in fondant I just add a sausage of fondant.
I hate the crispy edge which the pan leaves.
I have the silicone one. I got it as a work xmas exchange gift. At first I didn't like it, but now I do.
Tips:
Use shortening and flour to keep cake from sticking. Not a spray.
Use about 2 1/2 cups batter for the top and about 3 1/2 for the bottom.
You can bake them together in oven, but place on separate cookie sheets.The top with get done first.
Let the cake cool for at least 10 or 15 minutes after taking it out of the oven.
If you use the insert, weigh it down with rice or beans or something.
(I know, lots of tips, but it doesn't really come with directions. trial and error)
Major plus side of this pan! You can make really nice chocolate 'liner' for the giant cupcake. I use almost a whole bag of wilton candy melts. Layering 3 or 4 times while freezing quickly between. Then just peel back the silicone and it looks amazing! You'll have to carve down the cake a little bit though.
I too had a big dilemma which to choose whether to go for the wilton tin or silicone mould. I read a lot of blogs and finally decided to go for the silicone mould. It's true that top and bottom don't cook at the same time so took out top from the oven 20 minutes before the bottom. Then both were cooked well - v good result. If you buy the wilton tin you cannot take one out, you'll have to bake twice. My issue was to perfect my fondant on the bottom part as it took me a long time to make it as neat as I like it. Any suggestions? also, I used the spray to grease and did lightly for 3 times - the result, the cake just slipped out in a flash.
Forgot to mention that the amount of batter to put in a silicone mould to have a very good sized cupcake is the same amount for an 8 inch cake tin i.e. batter using 6 eggs quantity. Fill up each part 3/4 full and then you'll have a full sized top and full sized bottom. The amount that is given with the instructions is too little.
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