Jumbo cupcakes create big “wow” moments but not big hassles — as long as you have the right specialty cake pan. The cupcake cake pan has two cavities, one for the top and one for the bottom. The cupcake cake works best with a pound cake batter, which creates a firm enough base for its heavy top. Use a from-scratch recipe or store-bought yellow cake mix. If you don’t own a giant cupcake pan, turn individual cupcakes into an eye-catching creation.
Things You'll Need
Make a Giant Cupcake
Coat both parts of the mold thoroughly with cake release, or grease both parts of the mold with shortening, then dust with flour. Both parts typically have closely spaced ridges, so make sure that every surface the batter will touch is well-coated.
Mix the dry cake ingredients and the wet cake ingredients in separate bowls, then combine to form a batter. If you’re using boxed cake mix, follow the instructions for combining the box mix with wet ingredients to make a pound cake. Double the amount of wet ingredients when using two boxes of cake mix.
Preheat the oven to the time specified on your recipe or the cake mix.
Put roughly 3 parts of the cake batter in the cavity that will form the cupcake bottom, and 2 parts in the cavity that will be the top. Leave at least 1 inch of empty space between the rim and the batter.
Put the cake in the preheated oven and bake it for the amount of time specified in the recipe or on the cake mix label. Turn the cake once during baking to promote even baking. The cake will be ready when a toothpick inserted into both sides of the mold comes out clean.
Remove the pan from the oven and allow the cake to cool — in the pan — for about 15 minutes. Invert both parts of the cake pan onto a cooling rack and let the two pieces cool completely.
Slice an inch or 2 from the widest surfaces of both pieces to create a level surface on both parts of the cake. The flat surfaces will more easily join together.
Spread a thin layer of frosting on the top surface of the cupcake bottom to hold the two pieces together. Set the top of the cupcake piece over the bottom part. Trim off any uneven pieces.
Frost and decorate the cupcake top.
Pull-Apart Cupcake Creation
Sketch a rough design of the shape of your cake, such as an animal, football or flower.
Preheat the oven, and grease the cupcake pans.
Mix your from-scratch or boxed dry ingredients with the required wet ingredients for the cupcake batter.
Bake the cupcakes according to package or recipe instructions. Once they are baked and partially cooled, remove the cupcakes from their pans and cool them completely on wire racks.
Prepare store-bought or homemade frosting in the colors you want. Place a spoonful or so of each frosting color in individual plastic freezer bags, then snip one corner of each bag to leave a small hole. Use the piping bags to create fine details, such as outlining flower petals or adding spots or stripes on an animal cake.
Arrange the unfrosted cupcakes on a tray to form the desired shape. Ensure that the cupcakes are touching so they look like part of the overall shape.
Frost the entire arrangement of cupcakes in the colors you want and according to your design.
Use the piping bags to add extra design elements to the cake. Add candy to create eyes, mouths or other decorative touches.
References and ResourcesWilton: Giant Cupcake Instructions
The Pink Whisk: Chocolate Giant Cupcake Recipe
Betty Crocker: Turtle Cake