Big Top Cupcakes are made with two moulded baking pans. The pans are created to look like the mounded cone shaped top and cylindrical bottom of a cupcake. Cook a Big Top Cupcake with your favourite flavour of boxed cake mix. Set the concave circular filling insert over the top of the cylindrical bottom. The cake batter rises as it cooks and forms around the insert to leave a space for filling. Fill your Big Top Cupcake with fresh fruit, custard, ice cream, icing or pudding. Frost and decorate the cake and make a delicious sweet treat for family or friends.
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Things you need
- Dish soap
- 1 boxed cake mix
- Vegetable oil spray
- Serrated knife or cake cutter
- Pudding, ice cream, or custard filling
Wash out the Big Top Cupcake silicone bake-ware cake moulds with warm soapy water. Rinse them off and dry them.
Preheat your oven according to the boxed cake mix directions.
Spray an even layer of vegetable oil onto the interior of the cylindrical shaped base and the cone-shaped top of the cupcake moulds. Spray an even layer of vegetable oil onto the bottom of the filling insert. The bottom is determined by holding the filling insert with the cavity side facing up and the mounded side facing down. The mounded part is the bottom that is placed on the base mould to create a rounded out space at the top of the base cake for the filling.
Set the top and the base side by side. Pour even amounts of the cake batter into each mould. Do not fill the base too much, as the bottom of the insert will go into the interior of the base and displace some of the batter.
Set the filling insert onto the bottom mould, with the lip of the insert resting on the top rim of the cylindrical base. Press the insert down onto the base to ensure that the lip overlaps the base rim. Bake the base with the insert for 45 to 50 minutes. Bake the cone shaped top for 35 minutes.
Test the cakes after baking for the allotted time to ensure that they are cooked all the way through. Insert a toothpick into the top, centre of the cone shaped top cake and the base cake. If the toothpick comes out clean, it is done. If it comes out with some batter on it, it cook it for another five minutes.
Let the cakes sit for 30 minutes to cool. Set a plate over the cone shaped top cake. Hold the plate against the cake and mould and flip the mould over. Set the cake onto your workspace. Press onto the bottom and sides of the mould and peel the lip of the mould up from the bottom of the cake with both hands to remove the cake from the mould. Do the same with the base of the cake. Remove the filling insert by peeling it off of the top of the base, then peel the mould off of the cake. Let the cakes sit for 10 minutes.
Level the top's bottom and the bottom's top by cutting them even with a serrated knife or a cake cutter. Fill the circular filling cavity with pudding, ice cream, or custard. Set the top onto the base of the cake. Frost the cupcake cake as desired with frosting.
Tips and warnings
- Handle hot cake pans and moulds with oven gloves as they can burn.
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