Item# 2105-3318

Cupcake Cake Pan



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Additional Information

Here's a "cupcake" cake that's big enough for the whole crowd to eat. Bake and decorate it to look like your favorite party cupcake-only bigger! Create endless color and flavor combinations, including the luscious Chocolate Supreme design on the label.

  • One box mix fills pan
  • 9 3/4 x 9 1/2 x 2 in. deep
  • Aluminum
Return Policy:
Don't worry! Returns and exchanges are easy. All returns and exchanges must be received within 180 days of the purchase date. And, since every order is shipped with an itemized invoice as well as complete return instructions, simply follow the detailed instructions for a quick, easy no-hassle return.

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Ideas With This Product

Cupcake Cake Pan is rated 4.3 out of 5 by 3.
Rated 4 out of 5 by from Love the effect this cupcake pan has when made. Everyone loves the whimsical cake. I made the top white, and the bottom iced in blue and used red, white, & blue sprinkles for a friend who likes patriotic things. It was a fun cake. I would however, like some others have recommended on the forum to bake the top and the bottom separately as the bottom half gets done way before the top does and it tries to crack but icing kept it from pulling apart but made it a bit fragile, so that is why I give it 4 stars.
Date published: 2011-01-11
Rated 5 out of 5 by from For any novelty pan, I find the cake bakes more evenly if you get either a kitchen towel or a couple of dishrags very very wet and wrap them around the thinner part of the cake. For this pan, I placed the pan on a cookie sheet and then wrapped a very wet kitchen towel around the bottom of the cupcake pan, being very careful it did not get under the pan and tilt the pan. It works like the Wilton baking strips. For larger areas, it also helps if you place nail for making roses upside down in the large part of the cake (for this cake pan, the top portion). I have had success with many novelty pans using this technique (I just did a football cake and wrapped dishrags around the top and bottom to keep them from burning). I have also found that the cake NEVER bakes in the 30 - 40 minutes that are recommended.
Date published: 2011-02-06
Rated 4 out of 5 by from I had to make this twice as the first time was a total failure. Hopefully this review will save you from wasting your time and ingredients as the other reviews were only somewhat helpful. First, forget about the flower nail in the deep part of the cake. It doesn´t work. That part of the cake still came out like goo even when tested for doneness. What you will need is the heating core Wilton sells to be used when baking cakes over 10 inches in diameter. Just follow the instructions for its use. A cake nail does not have a big enough circumference to help the deep center of this pan bake properly. Make sure you use cake release or PAM with flour, etc. and coat the pan well, including the edges around the top. Now the towel idea is great. I got two dish towels really wet, almost dripping, rolled them and placed them under the shallow part of the mold, to fill that gap there, while wrapping the ends toward the deep part of the mold (although they did not wrap all the way around), being sure to keep them from allowing the mold to make full contact with the cookie tray. Yes, make sure you put something under this mold as the batter will overflow at the deep end. I weighed my batter and it takes about 1390 grams of batter to make this cake come out correctly. I had 2 thermometers in my oven on opposite sides, one high, one low and both read 350F. I rotated the pan every 25 minutes with a total cooking time of 67 minutes. Remove the heating core and allow to cool with the cake. You will need to trim around the edges at the deep end (top) to allow the cake to release after it rests 10 minutes. Use a spatula on the inside edges to loosen the cake before turning out. Do the same with the heating core. When everything is cool place the part cake from the inside of the heating core back into the hole in the deep (top) part of the cake, trim the edges as necessary and you´re ready to frost.
Date published: 2013-10-27
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