How to Bake a Giant Cupcake With Silicone Bakeware
Baking a giant cupcake is a fun play on the birthday and wedding individual cupcake trend of recent years. A two-piece silicone mold, which ensures even baking, allows you to create the treat in a manner much like making a traditional layer cake.
Baking a giant cupcake is a fun play on the birthday and wedding individual cupcake trend of recent years. A two-piece silicone mold, which ensures even baking, allows you to create the treat in a manner much like making a traditional layer cake. After baking the layers, the two halves are assembled to make one large cupcake that you may decorate in any manner you choose. The entire process takes only a few straightforward steps.
Preheat your oven to the required temperature as listed on your box of cake mix or in your recipe. Set one oven rack one slot above the bottom of the oven and another two slots up. Spray each side of your two-piece silicone giant cupcake mold with cooking spray and dust lightly with flour. Place each pan on its own sheet pan and set the pans on a level counter.
Prepare the cake mix or cake batter according to the package directions or recipe, making sure to incorporate all the ingredients fully. Mix a single batch of batter for a shorter cupcake and two batches for a taller cupcake. Doubling the recipe will result in extra batter, which you may reserve to make traditional or mini cupcakes to accompany the giant one.
Keep both sides of the mold on their respective sheet pans, and fill each mold with batter to the indicated fill line, or until about two-thirds full. Fill the bottom pan less if you prefer a shorter giant cupcake, or closer to the top if you prefer a taller finished cake.
Place the sheet pan with the bottom half of the mold on the bottom rack of the oven and the top half on the rack in the middle. Set a timer for half of the recommended cooking time. When the timer goes off, rotate the two pans to the different shelves, and set a new timer.
Insert a toothpick into the center of the top mold to check for doneness. Use oven mitts to remove the sheet pan when the toothpick comes out clean with no crumbs attached. Transfer the silicone mold from the pan to a cooling rack. Continue to bake the bottom mold for another 10 minutes. Remove and transfer the mold in the same manner as the top, once fully baked.
Let both molds rest until cool enough to handle. Place a plate or cake stand over the bottom mold, hold the mold to the plate, and invert. Allow the cake to slip out of the mold. Repeat with the top mold, onto a plate. Allow both sides of the giant cupcake to cool completely.
Level each half of the giant cupcake with a serrated knife, evening the sides of the halves that will meet in the center of the cake. Place the top half, rounded side up, on the base. Frost and decorate the top of the giant cupcake however you prefer.
Tip
Spread a layer of frosting between the two layers, if desired, to secure the parts to each other. Alternatively, secure the two pieces together with two or three wooden dowels, which you remove before serving. Hollow out a hole in the base of the giant cupcake and fill it with custard, frosting, fruit preserves, or another filling before securing the top half. Cut a decorative, food-safe piece of paper in a strip and run it around the base of the cupcake, securing the end to itself with double-sided tape, to create the illusion of a cupcake wrapper and hide the seam between the layers.