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Ping Lynne

AC Moore finally got in the giant cupcake pan so I went and picked one up this afternoon. I realize that you probably make your cakes from scratch but I will be only be adding the eggs and oil and counting on Betty Crocker getting the rest of it right. Will I need more than 1 box of cake mix? How far from the top did you fill each side of the pan? Did you use the Wilton cake release stuff or crisco/baking spray and flour to coat the pan? How long should I bake it for, should I follow the box time or is it different?

Sorry for the questions but the kids are excited about this and I don't want to screw it up.

Reply to
Scout Lady
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If you read on the card board that came around it there is a recipe. Now I know you are not going to use it, BUT it says on there how many cups of batter to put in each pan. I don't remember off the top of my head. I would guess that you would need more than one cake mix. I think you'd need about 1 1/2 mixes to get it filled up. I'm sure though if you used one it would just make a slightly smaller cup cake and that would still be huge. As for how long to bake it I'm not sure... take a look at the recipe on the card and maybe use that as a guide. Or you might try looking at the cake mix box what they time a bundt cake for would probably be good too. Check it with a toothpick to see if it's done.

I did spray the pan with PAM and then floured it and it fell right out. How exciting you guys are going to love it.

Lynne

Reply to
King's Crown

Scout Lady, I don't know if this will help you or not, but one cake mix generally makes about 5 cups of batter. In normal size cake pans, I usually fill them about half full, maybe a little more, if I want the cake to rise all the way to the top of the pan, and be exactly as tall as the sides of the pan when I turn it out. Sometimes I have to use a serrated knife to cut off the rounded 'top" before I turn it out of the pan, so it will lie flat and not crack open. HTH!! Linda

Reply to
Linda C

I so did not need to know that it is at AC Moore. Would you guys please stop enabling me or I'll never have a downpayment for a house, ROFLOL.

Reply to
a-scrapbooking-diva

Scout Lady, I don't know if this will help you or not, but one cake mix generally makes about 5 cups of batter. In normal size cake pans, I usually fill them about half full, maybe a little more, if I want the cake to rise all the way to the top of the pan, and be exactly as tall as the sides of the pan when I turn it out. Sometimes I have to use a serrated knife to cut off the rounded 'top" before I turn it out of the pan, so it will lie flat and not crack open. HTH!! Linda

Thanks, I made 2 boxes and so we made regular cupcakes with the left over batter. It turned out okay but I think I am going to go get one of those platforms that spins to decorate and a cake leveler since the top was higher and rounded and I had a gap between the two pieces so I really had to load it with icing.

Reply to
Scout Lady

Pssst Kate, if you use a 40% off coupon they are only $17.50 and Sarah would just love Auntie Kate baking her a giant cupcake LOL.

Reply to
Scout Lady

I just use a serrated knife to cut off the top of the cakes. My husband and kids almost think it's their favorite part of the cake as I give it to them right away. Then it make it more level for frosting.

Lynne

Reply to
King's Crown

Lynne..I think it IS the best part of the cake myself!! haha! my kids will say "Mom..what are you going to do with that top you cut off?" LOL Linda

Reply to
Linda C

Lynne..I think it IS the best part of the cake myself!! haha! my kids will say "Mom..what are you going to do with that top you cut off?" LOL Linda

I know they hang around the kitchen asking if the tops are up for grabs... like vultures circling a dead body. hahaha

Reply to
King's Crown

I have never cut off the top of a cake. How do you prevent crumbs from getting into the frosting once you cut off the top?

Reply to
Scout Lady

When I referred to cutting the top off it really ends up being the bottom of a cake ... most of the time. As for the muffin cake you'd cut the top of the muffin bottom and cut the "top" off the muffin top. When I say top I'm referring to the top of the cakes as they sit in the pan. Then the muffin bottom will be on the inside and crumbs won't be an issue.

Am I making any sense? You mentioned having a turntable to frost the cake. It actually is a really nice thing to have. They do work great and are very helpful. If you don't frost often pull the one out of the cabinet that is under the spices. Set the cake plate on the turntable, frost and then put it back in the cabinet.

Lynne

Reply to
King's Crown

I get it now. I have the Wilton 101 piece toolkit, I bought it when I took a class on fondant cookies so I think I might like to try actually learning how to use it. I can't take the classes though because the very thought of having to have a cake baked and ready to go before a weekly class is too stressful to consider but I think I might buy some videos.

Reply to
Scout Lady

LOL! Oh that's too funny!

Judy, SA

Reply to
Judy

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