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Latest Giant Cupcake Moulds News

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How to bake a giant cupcake cake

Baking giant cupcakes has become one of the nation’s most popular past times.

These huge cupcakes are like giant muffins – like regular cupcakes on steroids! They make superb additions to birthday parties, parties for kids, even dinner parties and gatherings for adults.

They are easy to bake using giant cupcake moulds, making you look like a full-blown giant cupcake baking expert.

How to bake a giant cupcake

First, you need to choose what kind of cupcake mould you want. There are a number of silicone moulds out there and some metallic non-stick pans, too.

Silicone Giant Cupcake moulds such as: Big Top Cup Cake Mould, JML Big Top Cupcake Mould or Hillys Kitchen Giant Cupcake Mould

These moulds are usually split into three – a base mould, a top mould, and an extra mould that allows you to leave a space in the middle for various cupcake fillings.

To bake, you simply fill the moulds with your cupcake mix and bake. Once baked, peel the silicone mould off and put the top on the base mould. If you used the third mould to back a gap in the middle of the cupcake, you can fill this with delicious chocolate, cream, jam, etc.

You can also use rigid moulds like the Giant Cupcake Pan which are made up of tough non-stick metal and are just as easy to use.

Giant Cupcake Recipe (Source)
  • 450g softened butter
  • 450g caster sugar
  • 8 large eggs
  • 450g self-raising flour
  • 4 level tsp baking powder
  • 2 tsp of vanilla
  • 3 tbsp milk
  1. Set the oven to 180oC
  2. Cream the butter and sugar and add the vanilla. Beat for about 5 minutes. Add one egg at a time with a third of the sieved flour and baking powder until it has gone then add the milk and beat slowly until it is mixed in.
  3. Place half of the mixture in each side of the tin to about ¾ full and bake for 40-50 mins. Times really depend on your own oven, so set the timer for 40 minutes and keep an eye on it. You can open the door quickly at the 40 minute stage and if it still wobbles cook for another 10 minutes.
  4. Remove from the oven and let it cool for 20 minutes before tipping out. If the cake has overflowed or has risen too high don’t worry, you can trim this with a bread knife or I use a cake leveller. It’s easier to do this while it is still in the tin.
  5. Hold the cooling rack tight over the top of the tin and turn them out to cool. Once the cake is totally cool (probably an hour or 2) you can start decorating it.
  6. Beat the butter, icing sugar, milk and vanilla together in a bowl until light and fluffy. Put 1/3 of the buttercream in another bowl and add pink food colouring to it. Reserve this for your buttercream roses. Spread jam on the bottom half of the cupcake.
  7. Ice the top with the rest of the buttercream in a design that suits you.
  8. Top your giant cupcake with sugarcraft butterflies or flowers.

You can also get all kinds of Giant Cupcake Accessories, including:



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