You can use any cake mixture you want. This cupcake was lemon flavoured - yum! I made a enough lemon sponge batter to fill 2 x 9-inch round tins - it was the perfect quantity to fill this pan. Here are a few tips to help you make the perfect giant cupcake:
- Grease the pan really well. Wilton cake release works wonders on this pan - my cupcake slid out of the pan when I turned it upside down - easy!
- The part of the pan for the top of the cupcake is not as deep as the cupcake base so you might find that the top part bakes faster. You can cover the top half with foil to slow down the baking and stop it from burning, or once the top half is finished, tip it onto a wire rack to cool then return the base of the cupcake back into the oven to finish baking.
- Make sure both halves of the cupcake are completely cool before joining them together or decorating them. You may need to level the top of the base (use a sharp knife) so that the top half can join to it evenly. Stick the halves together with buttercream or a frosting of your choice.
- The base of the cupcake looks nice un-decorated (as I have done) or you can decorate it with frosting or sugarpaste.