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Has anyone used the Wilton large cupcake pan?
Posted: 24 February 2010 12:24 PM   [ Ignore ]
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I have heard some people have luck baking in this large cupcake pan and others who say the cake didn’t cook right.  If you have used it what recipe did you use and how long did you keep it in the oven?  How many cups of batter in each side?  Thanks.

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Posted: 25 February 2010 09:35 AM   [ Ignore ]   [ # 1 ]
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I don’t like wilton cupcake pans, in general.  I had the wilton standard cupcake pans…made one batch, didn’t like it…the cups were slightly smaller than normal…didn’t really like the finish….and so I washed the pan well…put the cardboard sleeve back on…and yes,  I returned it to the store (which happily took it back). I have no experience with the larger one.

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Posted: 25 February 2010 05:23 PM   [ Ignore ]   [ # 2 ]
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I think the larger one is kind of cute, but maybe not the most practical.  I’m not sure how you’re supposed to serve a cake baked in it.  The slices would be very tall.

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Posted: 25 February 2010 05:40 PM   [ Ignore ]   [ # 3 ]
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I bought one a few months ago at the request of a client; it was to go on the top of a cupcake display.  Because I make cake batter in such huge quantities, I can’t tell you how many cups went into each side; I eyeballed it.

The bottom part took a long time to bake through (because it is tall, think a 6” round by 4” deep pan and you’re on the right track) while the swirl part baked quickly and was done faster than the deep end of the pool smile  It probably would have been better to not fill it half way and the baking time might have evened out better.

You sandwich the two part together with icing and then decorate.  You could also coat the bottom with piping gel and cover it with fondant to mimic a cupcake liner (turn it upside down then right side up when finished) and I think that would have been better than trying to use icing.

All in all, I wasn’t crazy about it; I think it was a waste of money and probably won’t use it again.

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Posted: 25 February 2010 05:44 PM   [ Ignore ]   [ # 4 ]
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Jeanne - 25 February 2010 09:40 PM

I bought one a few months ago at the request of a client… All in all, I wasn’t crazy about it; I think it was a waste of money and probably won’t use it again.

Too bad - maybe you can take a tip from Bill and stick the label back on it and get your money back.
smile

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Posted: 26 February 2010 12:40 PM   [ Ignore ]   [ # 5 ]
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Speaking of non-bakeable pans… My cousin in Germany is frustrated, she can’t get hold of nice simple pans, all you get there are springform pans, and only in very few sizes. While digging through the German Amazon site I found this http://www.amazon.de/gp/product/images/B002PM6EGA/sr=8-2/qid=1267202370/ref=dp_image_0?ie=UTF8&n=3167641&s=kitchen&qid=1267202370&sr=8-2

How in the world is anything going to bake evenly in it?

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Posted: 26 February 2010 04:50 PM   [ Ignore ]   [ # 6 ]
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Oh my, sometimes I think they just make cake pans in shapes that are appealing, without any thought as to whether the cake will bake well.

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Posted: 27 February 2010 09:39 AM   [ Ignore ]   [ # 7 ]
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I have say I laughed at that pan, Silke!  That takes all the agony out of stacking cakes.

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Posted: 27 February 2010 10:18 AM   [ Ignore ]   [ # 8 ]
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Hi Annie,
yeah right… And piping, too!
Btw, do you get simple round pans without removable bottoms in the uk?

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Posted: 27 February 2010 09:35 PM   [ Ignore ]   [ # 9 ]
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Yes, we can get Wilton pans here and a company called Silverwood which make a huge range of pans.  1.5” deep pans are easy to find but not so 2” ones.

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Posted: 27 February 2010 09:43 PM   [ Ignore ]   [ # 10 ]
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Great - thanks! I found one shop that’s selling the Wilton pans online…

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Posted: 28 February 2010 07:26 AM   [ Ignore ]   [ # 11 ]
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Silke could we have the web link please to their site? This could be useful.

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Posted: 28 February 2010 10:48 PM   [ Ignore ]   [ # 12 ]
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Here you go Paul…. I hope your German is up to snuff! http://www.backformen-shop.de/shop/index.php?cPath=88

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Posted: 01 March 2010 01:22 AM   [ Ignore ]   [ # 13 ]
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Thanks! My daughter is based in Germany.

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Posted: 01 March 2010 01:25 PM   [ Ignore ]   [ # 14 ]
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That cake pan cracked me up! I suppose the top ‘layer’ (to use the term very loosely) would be dry as a bone/burnt by the time the bottom ‘layer’ would be done.

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Posted: 02 March 2010 12:13 AM   [ Ignore ]   [ # 15 ]
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Saw a silicone version of this in Rite Aid tonight and looked it up when I got home smile I guess it solves the issue of the difference in baking times for the top and bottom anyway:

http://www.youtube.com/watch?v=-nV9_Qg6I_M

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