LAKE CHARLES, LA (KPLC) – If you're looking for a new treat to wow the family this holiday season, then you may be in luck. The Big Top Cupcake bakeware might just to make your regular cupcake jealous. The three piece silicone bakeware set claims to mold any cake batter into a ginormous cupcake. The first step is a quick bath for the molds, allowing the pieces to fully dry. A cookie sheet is suggested as a base for stability.
To begin I say, "For the first giant cupcake that I'm going to try with this bakeware set, I'm going to keep it relatively simple. It requires only one box of cake mix. We're going to use two just to make sure we have enough batter, and a couple normal sized cupcakes never hurt anyone. So we'll fill the bottom mold with the filling insert placed inside so we can later add our egg nog cream. Then we'll fill the top with batter and put it into bake. Once it gets all said and done, we'll decorate it like a Christmas tree as suggested by this fast and easy idea book."
I set the oven to 350° and mixed the cake batter. I used a Duncan Hines golden butter cake mix. Before pouring, I give a quick coating of cooking spray to the inside surfaces. I pour batter to the suggested fill line in the base and secure the filling cap. Some more batter goes into the top mold. Altogether, to fill both molds it takes about one box worth of batter. This confirms what the instructions claim. The remaining batter filled the regular cupcake molds. I placed the molds into the oven and thirty-five minutes later, a check showed that the cakes needed more time to cook. Although instructions claim the top cooks quicker, I found both molds took the same time totaling roughly fifty minutes. After twenty minutes cooling in the mold, I flipped and released both cakes with only a minor loss to the top cake due to sticking. The cakes cooked fully and evenly in the molds. The Big Top cupcake measured roughly twenty-five times the weight of a regular cupcake.
I allowed the cakes to cool fully overnight, before I adding my filling into the cusp in the bottom cake. I added some filling to cover the top of the bottom cake, in order to better secure the top cake to the bottom. (Get all that?) I assembled the cake and began my feeble attempt to decorate like a tree. I used classic white icing, with some food color for the green layer. Then I used some jellybeans and decorative gel to sting my lights. I added garland via shaping tip and red colored icing. I finally topped with some red cinnamon-sugar sprinkles to add some sparkle. Regardless of the look, in the end it all comes down to taste.
"Tastes just like Christmas!" I exclaim.
There you have it, the Big Top Cupcake sugars up to a YES for this week's "Does it Work?" test. You can find the Big Top Cupcake Bakeware locally in stores for $19.99.
Web Extra: This was a lot of fun to make. I originally thought that one box of cake batter would not be enough, judging by the look of the size of the molds. But after mixing two batters together and pouring some into the molds, it was clear I only used about half of a double batch of batter, or one box. The two cooked evenly within roughly the same amount of time, but the bottom may have been done about five minutes before the top. After eating, the consistency of the top and bottom were the same on my tongue. I used weight to measure the size versus the small cupcake to validate the claim. I didn't have a soft measuring tape to do a volume measurement. The small cake was about one ounce and the large one topped out at about twenty-four ounces, good enough for me considering the margin of error in measurement on the scale. This would be fun to mix and match cakes and fillings. There are plenty of suggestions with the included book. Cleanup was pretty simple as well. They bakeware is dishwasher safe!
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