The Dimensions Large Cupcake Pan creates a giant 3-D cupcake big enough for everyone
to share! This fun and functional pan is made of professional weight cast aluminum that provides exceptional detail, while the premium non-stick surface means easy release and cleanup.
With over 200 exciting decorating ideas, the 2009 Wilton Yearbook is filled with one-of-a-kind designs for decorated cakes and desserts 
that make any celebration unforgettable. It includes step-by-step instructions for everything from birthday cakes to holiday desserts, fun cupcake creations and much more.
Each month, 1 lucky winner will receive a copy of the 2009 Wilton Yearbook and a Dimensions Large Cupcake Pan. Suggested retail value of $42. Only available in the US.
I can’t wait to receive this Awesome product!! Thank you so much 🙂
I love this concept of a “little” cake. After all, everyone has room for a little cupcake. I have actually had the large cupcake pan for 2 days now and have made 3 cupcakes for different people. The expressions on their face is great too. I am looking forward in getting my sister a cupcake pan, she’ll love it too.
What a fun cake shape!
I am so looking forward to makeing two of these for my children whom will be celebrating their birthdays on the same day this year. One will be spiderman and the other tinkerbell. Should be really fun with two large ones and 10 little ones to match. I love this idea. Thank you Wilton for yet another fun cake pan. Love it. Helene
I would love to make my daughters b-day cake as a really big cup cake, they love to bake and will be fun to do!
It does make a fun cake! As I’m sure you know you can purchase one from amazon.com
How do I enter to win the Large Cupcake Pan ?
Elimimi, sorry to tell you, but you can’t. As that’s what we call a “done deal,” meaning this fabulous pan is no longer being offered in one of our giveaways.
hi..i have the large cupcake pan and will be making one in 5 days if i can get some help. i live in germany and they don’t have the cake mixes america does. so, i need a from scratch best recipe for this pan and how much batter i will need. i’m also desparate for a butter cream recipe to frost this large cupcake. they do not have shortening over here, at least none i can find. any suggestions would be greatly appreciated. thanks so much. its times like this i miss the good old USA
A scratch recipe for the giant cupcake pan can be located at http://www.wilton.com/recipe/Chocolate-Pound-Cake.
For a buttercream recipe (w/o shortening) go to http://search.wilton.com/?q=buttercream and you’ll have a selection of 10 different buttercream recipes. When it calls for shortening use all butter instead. The icing will not be as “white” and have a light ivory/vanilla color but will accept color and taste great.
THANK YOU SO MUCH FOR THE VERY QUICK RESPONSE. I WILL BE MAKING IT ON MONDAY AND WILL LET YOU KNOW HOW IT TURNED OUT. AGAIN, THANK YOU SO MUCH, SINCERELY, ANNIE
Annie, Glad to assist — we’ll be looking forward to learning how the cake turned out!
QUICK QUESTION….I WANT A FILLING FOR MY LARGE CUPCAKE. DO I JUST PUT A LAYER OF THE BUTTERCREAM FROSTING ON THE BOTTOM PART OF CUPCAKE AND THEN PLACE THE TOP PORTION ON TOP?, OR DO I SCOOP OUT PART OF THE TOP AND BOTTOM PORTIONS OF THE CUPCAKE? THANKS AGAIN FOR ANY INFO OR HELPFUL HINTS…..ANNIE
Just put a layer of icing between the two sections.
THANKS AGAIN….ANNIE
To whom it may concern:
I made a super size cup cake and it didn’t work for me.
The recipe was not right. Please send me a recipe from scratch that will fill the pans. thank you, Joan
GEEZ….FORGOT TO UP-DATE ON HOW MY LARGE CUPCAKE TURNED OUT….THANKS TO BONNIE AND THE RECIPE FOR THE BATTER, IT TURNED OUT FABULOUS AND MY FRIEND WAS REALLY IMPRESSED. I HAD A LITTLE TROUBLE WITH THE FROSTING. IF I KEPT THE CUPCAKE OUT AT ROOM TEMP THE FROSTING WAS GREAT, BUT AS SOON AS IT WAS REFRIGERATED THE FROSTING GOT REAL HARD. WE KEPT IT AT ROOM TEMP. ALL IN ALL IT WAS A PLEASANT EXPERIENCE AND CAN’T WAIT TILL NEXT WEEK WHEN I WILL MAKE ANOTHER. SO THANK YOU FOR ALL THE HELPFUL HINTS…ANNIE
I’m not sure what recipe you used or how it “didn’t work”. The pan holds 6 cups of batter (2 1/2 cups in the top section and 3 1/2 cups) in the bottom section so you can use any recipe or cake mixes that yield that amount. We have found that each brand of cake mix will provide a different amount but the pan usually takes about 1 1/2 cake mixes. We have provided both a classic white and a rich chocolate scratch cake recipe.
Rich Chocolate Cake
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 squares (6 oz.) semi-sweet chocolate
3/4 cup (1½ sticks) butter, softened
1 1/2 cups granulated sugar
3 eggs
2 teaspoons vanilla extract
1 1/2 cups milk
Preheat oven to 325°F. Spray pans with Bake Easy Spray or use Cake Release. In medium bowl, combine flour, baking soda and salt. In large microwavable bowl, place chocolate and butter; microwave at High power 2 minutes or until butter is melted. (Mixture can also be melted on top of range in heavy saucepan over low heat.) Stir until chocolate is completely melted. Combine chocolate with sugar in large mixer bowl; beat with electric mixer until well blended. Add eggs, one at a time, and vanilla; mix well. Add flour mixture alternately with milk; beat until well blended and smooth. Pour batter into prepared pans.
Bake 60-65 minutes and check for doneness. Bake additional time if necessary. Cool 20 minutes in pan on rack. Gently loosen sides with spatula and remove. Cool completely before decorating.
Makes about 6 cups batter.
Classic White Cake
3 cups sifted cake flour
1 tablespoon baking powder
1/2 cup butter or margarine, softened
1 1/2 cups granulated sugar
1/2 teaspoon vanilla extract
3/4 cup milk
5 egg whites
Preheat oven to 325°F. Spray pans with Bake Easy Spray or use Cake Release. In medium bowl, sift together flour and baking powder; set aside. In large bowl, cream butter and sugar with electric mixer until light and fluffy; add vanilla and beat well. Add flour mixture to butter mixture alternately with milk; beat well after each addition. In separate bowl, beat egg whites until stiff but not dry; gently fold into batter. Pour into prepared pan.
Bake for 60-65 minutes and test for doneness. Bake longer if necessary. Cool 20 minutes in pan on rack; remove and cool completely before decorating.
Makes about 6 cups batter.