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Giant Cupcake Mould recipe


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#1 cb2

Posted 27 February 2013 - 09:11 AM

I bought a giant cupcake mould on special it came with no recipe.
Can someone please share there recipe with me.
Do I double or triple quantities?
TIA

#2 msjak

Posted 27 February 2013 - 09:24 AM

I bought a cheap mould from kmart recently and it also had no recipe. I cheated and used packet mix and i used 2 boxes but had some left over. So my answer would be 1.5 wink.gif

#3 cb2

Posted 27 February 2013 - 10:04 AM

Thanks for your reply. Did you fill both moulds up fully? How did you stick the top to bottom? Icing? Cream? Or did you just ice the whole thing? Never made one so testing out before I make for a bday

#4 cattivo lupo

Posted 27 February 2013 - 05:15 PM

Mine has a fill line on it and its about 3 - 5 cm below the top.  I think I had a double recipe from memory.  Mine also had a piece you put over the bottom half  which gave you a little dip in the top so you could put a filling in it (cream or caramel or jam) before putting the lid bit on.

I was really excited about it but haven't used it as much as I thought I would.  Have fun.

#5 cb2

Posted 02 March 2013 - 01:08 PM

Ok have tried twice once from scratch one packet still have to get the temp right and if I cook both bottom and top at once or seperate. Also still to work out where to fill to. Any other tips please????

#6 ~kacee~

Posted 02 March 2013 - 01:11 PM

I was told to cook top and bottom separate. The bottom is bigger, and would take longer to cook through. I've never gotten around to actually making one, though!

#7 Guest_Lilybird_*

Posted 02 March 2013 - 01:35 PM

I agree, I alwayscook the top and bottom separate, as the top takes less time to cook.

The first time I ever did one, I made the recipe from scratch and it was a disaster. Such a waste of ingredients! So after that I cheated and just used cake mixes .... I think I ended up using about 4 boxes all up. Its better to have the mixture overflow slightly than to not rise enough, you can always level off the top of the cake, but if it doesnt rise enough because there isn't enough mixture, then the top doesnt look right on the base.

I make these for DH who's done quite a few cake smashes for his photography business. I always cook them much slower than the box suggests, otherwise they burn on top.




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