A giant silicone cupcake pan allows you to create an enlarged take on the classic sweet treat. Baking with the silicone cupcake mould requires you to take proper preparation to produce the desired result. If done correctly, the silicone mould will make an oversized cupcake dessert that both looks and tastes appealing. Using the giant silicone mould requires only simple supplies from your kitchen and two hours of spare time.
Preheat your oven to 162 degrees C.
Make one box of cake mix per manufacturer's instructions in a large mixing bowl.
Coat the inside of both the top and bottom halves of the silicone cupcake mould with cooking spray.
Place the moulds side by side onto a baking tray.
Pour half of the cake batter into the top of the cupcake mould and half into the bottom.
Place the baking tray with both filled moulds into the oven and bake for 50 minutes.
Remove the baking tray with the cupcake moulds from the oven, using oven gloves to protect your hands. Set aside and allow the cupcake to cool completely.
Flip the bottom half of the cupcake mould upside down onto the baking tray, peel it away from the cupcake and set aside.
Flip the top half of the mould over, onto the bottom half of the cupcake. Peel the silicone mould away from the cake and set aside.
Position the top half of the cupcake over the bottom half so the edges line up evenly.
Spread icing over the entire cupcake, or just the top, with a butter knife. Icing the entire cupcake will make it appear to be a large, cupcake-shaped cake. Alternatively, icing just the top will make it appear to be an oversized traditional cupcake.
Always allow the cupcake to cool before icing. Spreading icing before it has cooled will cause pieces of the cake to lift off and create lumps.