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For Wilton Jumbo Cup Cake, 447 customer reviews collected from 1 e-commerce sites, and the average score is 4.4.

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17.7.2014

I know it a bit late to write this review since I've had this tin for about 4 years now but I used it yesterday for the first time in about 2 years and I learnt something.It takes a little getting used to but if I'm being honest I'd put it away and tried to forget about it, in fact the last time I was asked to make this cake I groaned, I never feel happy until it's baked and out if the tin, that's not to say it doesn't make a lovely cake because it does it's just that I didn't realise when I first ordered it that the tins held different amount a mixture and therefore had different baking times. I always struggled to get it right, my first cake was a disaster since the top half was ready while the bottom wasn't.So the second time I put the mixture in the base 15 minutes before the top, but then I had to grease the top while it was hot and the mixture stuck in places. I've made maybe half a dozen or so cakes using this tin and each time I'm anxious about sticking.My daughter had promised a friend she'd make and decorate her a large cupcake cake and 52 actual cupcakes as well, I somehow, and I'll admit I'm still not exactly sure how it happened but I got talked into doing the actual baking. Anyway I decided to bake the top and bottom separately, seems obvious really and I can't believe I hadn't done it earlier, but anyway better late than never. I used this recipe:For the base:225g soft margarine225g sugar225g self raising flour4 eggs1 teaspoon of baking powderFor the top:Same as above but I used 150g and 3 eggs.This all goes in the food mixer for a good 2 minutes then it's ready, this mixture is for one half only, it rises well but you can cut the top off I always figure it's better to have too much rather than not enough. The extra I either freeze for trifle bases or the kids have it with jam and custard. Now I know the bottom half is smaller so I was going to reduce the recipe slightly for theOnly problem was it stuck, I'd greased the tin really well I'd even put baking parchment at the bottom but the cake broke when turning it out. After a moment of panic I went and purchased something I'd never even considered before a cake release gel that I brushed around the tin, I've never seen the problem with just greasing the tins with margarine I thought these gels and sprays were a bit of a con if I'm being honest, but I was desperate and it worked perfectly. I mixed up another base and it came out great, the top when I did that it was absolutely perfect, no sticking at all.So now I've got my spray I won't hesitate to use this tin again.
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6.5.2021

I saw this cake tin a few days before my baby's 2nd birthday and knew I must have it to make his dino birthday cake! Initially I wanted to do the cake and decorate it as per the photo because it looks fab. Come 11pm on the night before his birthday I had still not baked the cake and thought it would be a simple matter of greasing the tin and shaking in some flour to prevent sticking. Almost an hour later, when the cake had baked and cooled, I tried to get it out of the tin. It was stuck, and no matter how I tried to unstick it, it wouldnt come away. Eventually, it came away in about 4 pieces. So, I had to start again. I wasnt risking the next one sticking so I spent the best part of 45 minutes cutting out bits of baking paper and sticking the pieces in the tin.I decided to make a chocolate cake now as i knew i wouldn't have time to decorate it like i had wanted. Anyway, the cake came out of the oven, cooled and came away from the tin perfectly. At this point, I just wanted to do simple decoration, so I followed the lines on the cake and piped on some vanilla and chocolate fudge icing. My little boy loved his cake and the way his face lit up when he saw the dino chocolate cake made staying up until 4am totally worth it ?I would recommend this cake tin, BUT I would recommend buying the special cake release spray too if you dont want to spend ages cutting out bits of baking paper!
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18.1.2012

This was the first time I had ever attempted a cake that wasn't round and having only previously iced cupcakes in a swirl, I had virtually no icing experience.The cake turned out exactly like the picture, much to my very great surprise, given my inexperience. I am not artistic, but the way the instructions that are included with the pan guide you is excellent. Also, if you happen to ever loose the instructions, they are available on the Wilton website if you look up this tin.A word of advice, given the only 1 star review currently on here is about the cake not coming out of the tin, it sounds like it is very important to follow the instructions that come with it which state 'use solid vegetable shortening,do not use butter, margarine or liquid vegetable oil'. I used vegetable shortening and the recommended dusting ouf flour and my cake practically fell out of the tin, it didn't stick at all.Another thing is, I luckily found a layer cake recipe that is meant to lend itself to these sorts of patterned cake tins (Nigella's Buttermilk Birthday Cake in Domestic Goddess). She states it takes on the patterns well, is unlikely to stick and can take the weight of a lot of frosting. Her recipe did all of these things and works very well with this gorgeous tin.Go for it. I kept having to return to the fridge after I'd iced it as I couldn't believe it was me that had done it!
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5.11.2009

I read all the reviews before purchasing this cake tin and was a little concerned re the cake first coming out of the tin and secondly it cooking evenly.I followed the instructions for preparing the tin. I found using a little light butter first (melted and brushed on) in the bottom edges and a spray cooking oil it gave a fine cover and covered well, then floured and tapped out any that had not coated the side. When baking I like another reviewer filled the lid part leaving one circle mark clear and kept the base about 2 cms clear. The most important thing is to firstly keep an eye on it an remove before it gets too well done, and once removed put on a wire rack to cool,I waited for it to cool to touch and it just fell out of the tin! For decoration do an image search on the internet - there seems to be loads! Finally I used the same basic recipe I have always used for the cake mixture which also worked fine. Weigh eggs, add same amount of caster suger, self raising flour and butter into bowl, beat really well, add dash of milk, beat again, add flavouring or vanilla essence if required. Finally sprinkle over the top one 1 teaspoon of baking power to an average size cake mix with a splash of boiling water and mix again. Bake as usual, Hope that helps!
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16.1.2012

I didn't even think to check the size of my oven - I have a range style cooker with 2 side by side ovens that are slightly narrower than a standard cooker. This cake tin measures 39cm straight across, with my ovens each measuring 36cm.By putting the tin and contents in at a slight angle, I was able to very successfully make a giant cupcake at the weekend. My children (teenagers) were very impressed by my culinary skills. I had to take the drastic step of cutting the cake myself as none of them wanted to spoil my work of art!The tin was easy to use. A quick wash in soapy water, then I coated it with Wilton Cake Release, added a basic Victoria sponge mix (I used double quantity,but a six egg quantity would have been better). I left the cooked cake for about five minutes after baking (took about 1 hour to bake). When I noticed the cake starting to come away from the sides, I turned the tins upside down onto a cooling rack and both parts of the cake just slid perfectly out.As I had used too much mixture, I did have to level off both parts of the cake before adding the frosting and decorating.I am very impressed and will definately buy Wilton cake tins again. The tin is absolutely solid and I am sure it will last many years.
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24.11.2012

Recently used this cake tin; once for my son's 1st birthday and NCT group 1st birthdays.Tin is great and a good size but as the other reviews said there's no UK recipe.I worked out that you need to follow a 9" square tin recipe. Here's the once I used:Butter - 350gSugar - 350gEggs - 6 mediumSelf Raising Flour - 350g*Milk - 6 teaspoons*Vanilla essence - 1 teaspoon*Variation which I have also tried is to use 6 teaspoons of lemon juice instead of milk and the zest of 2.5 lemons instead of vanilla essenceApprox cooking time is 150c (static not fan oven) for 1 hour 15 mins, bottom shelfMethodPre heat the oven and butter and flour your cake tinBeat together the sugar and butter until pale and fluffyMixin the eggs one at a timeGently fold in the flour a third at a timeStir in the milk and vanilla (or lemon juice and zest)Put in the oven and cook until golden and firm to the touch, plus has slightly come away from the sides.Wait until complety cooled in the tin before attempting to take out or in won't come out properly as I discovered!!550g or icing sugar and 250g soft butter makes a generous amount of butter cream. I also used a generous 1300g of ready roll icing sugar to cover over as the final layer.
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25.3.2016

As the headline says, this is really big. It needs a 6 egg cake mix, which is double what pretty much all recipes I've seen in British baking books have. As such, the resulting product is huge. It also means it needs a lot of icing to decorate.Also you need to make sure you grease the tin really well. I thought I did but must have missed a spot somehow and the leg and tail broke off while trying to get the dinosaur out of the tin (the day was saved by scraping them out and reattaching them with icing). Basically, be warned this is not non-stick.The other issue I had was that some of the lines were really difficult, if not impossible, to see after baking for me,but luckily a full size image of what it's meant to look like is included and using that you can just about work out where the lines are. This may be again be related to not having greased the pan enough of course, but I have no way to tell.The above aside, and allowing for about 3 or 4 hours or laborious decoration to get the end product looking at least vaguely like the photos, it's great and saved the day for my daughter's birthday, who demanded a dinosaur cake. Just be prepared for the size of the thing.
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18.12.2018

I did doubt that the cake will bake in the heart of the tin, but it works.Tips:1. I used Stork to replace shortening. Oiled the tins inside then covered with flour and threw the excess. It worked - the cake came easily out the tins once baked2. Do not fill the tin with the cake batter, it will overflow3. Line baking paper under the ring (on which the tin sits), to capture any overflow - better than cleaning the oven -:). I did not use a tray in case it interferes with the baking of the bottom.4. It took me 1 hour on 150c in a fan assisted oven. But as it was the first time, I checked every 15 minutes by inserting a long knife into the mix. I suggest you do the same,ovens are different and you do not want your cake to overcook.It is a trial ahead of the Christmas Chocolate Bomb for Christmas Day. I was worried about not having shortening and the quality of the baking inside the tins. I am now happy it is nice and easy. I will create a pocket inside each half, fil it up with ice cream, put one half on top of the other and finish off the bomb with chocolate ganache made from cream, choc and butter .
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7.8.2012

Bought this product after reading all the reviews. First few efforts were a DISASTER and I was disheartened! First effort came out looking like a doughnut, all edge and a massive hole in the middle. Second effort a little better. Bought some cake release spray and third effort was perfect. Use a 4 egg sponge mix for the bottom and a 3 egg sponge mix for the top and cook each half separately as the base takes longer than the top. Base takes about 55 minutes on 160' and top takes about 50 minutes on 160' Leave until completely cold (about 2 hours) before attempting to tip the cake out otherwise it does go all 'bitty' on the sides. When cold it comes out perfectly smooth.There has always been a dip in the middle of the inside of the base which is nice to fill with jam/butter cream as otherwise it is quite a heavy cake to eat without it. Persevere!!!!!! Have used a silicone mold and it is rubbish in comparison!
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23.3.2013

Bought this cake tin as I was going to use it a couple of times for my daughter's birthday and it was cheaper buying than renting. It's a large tin so will feed lots of people but does the job. Bought the Wilton cake release stuff which worked a treat as the cake came straight out. Thank you also to the person who put the recipe on amazon. I tweaked it and the cake got loads of compliments.6 eggs which weighed 360gsame quantity ie 360g each of butter, sugar and dry ingredientsi used a mixture of 300g sr flour and 60g cocoaabout 6 tbsps milkbaked for 50 mins at 150c static oven. Our oven is very efficient so I could it on a relatively low heat and for a shorter time.topped the cake with ganache,300ml dbl cream with 300g chocolate melted together slowly over a pan of barely simmering water. i used 200g dark and 100g lindt milk chocolate. absolutely divine.
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9.10.2010

I bought this to make a giant cupcake for my daughters birthday, I did the recipe which came with it but through an error on my part (I used self raising flour instead of plain!!) the first didn't turn out at all, I had a second attempt but again found it difficult and although better than the first it just wasn't as it should be. Not sure if this was because the recipe uses American cup measures and I converted these using an on-line converter but I decided for the actual birthday to use a plain madeira recipe - it turned out beautifully! It didn't stick or anything and I only used the normal method - greasing and flouring beforehand. If you are going to use the recipe that goes with it I would definately purchase the cup measures.My daughter was very happy and I even had people asking where I bought the cake from! Result!
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1.10.2009

I have used this pan now 6 times in total, and each time a success. The first 2 trial runs were using package cake mixes, but now I just use my own batter. I have to say, twice I used this in my friends oven, and the cakes were a disaster. One of my other friends also claims that she makes the perfect giant cupcake, yet it doesn't quite deliver at her mother's house. My oven is fan assisted, and pretty fierce, I always have to shorten the cooking time by about 10 min. The cake bakes evenly and beautifully. I fill both sides up about 2/3 full. Place the bottom side of the cake at the back of the oven as it takes longer to cook. If you're using a packet mix, try Jane Asher,use 2 boxes and bake for about 40-45 minutes. If your oven is reliable, then you shouldn't have a problem.
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18.6.2016

Bought this to make a cake in the shape of the moon! I followed some YouTube video about spherical cakes, which used this product, and which said that I could use butter to line the cake tin - so I did this, instead of following the actual instructions on the tin, which was to NOT use butter, only 'shortening' ! As a result, some of one of the halves of my cake stuck to the tin, but the other half came out in a oner. But it was okay, as it all got covered in buttercream icing anyway, and the end result was much admired, so I'm pretty pleased with this. I'd read reviews that said the tins were very flimsy, but I didn't find this an issue. The little stands were also very useful - I used one of them to sit my actual cake on,to display it, and it worked fine.
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25.3.2013

I first purchased this Wilton tin (of which I own a good few) direct from the U.S. upon it's release many years ago now (it seems).A fantastic, durable, non stick (though to get the best needs assistance via greasing , or preferably wilton spray) twin pan.It's heavy & thick in terms of a cake mould, (a good thing) but should only be hand washed.Clearly delineated lines make for an excellent easy to decorate result.A good amount of Frosting such as betty crocker's is required adding considerable cost to the end product (do remember)The end result once slathered & decorated will be heavy, (so a good quality cakeboard base will be required).If attempting to get the "whippy" perfect top as per a regular professional muffin /cupcake I recommend the
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16.8.2010

This Tin is great. I love the novelty value of it. It is sturdy and pretty much everything proof.For those worried about the two halves cooking at separate times, I didn't really find this a problem but I would advise maybe filling the base and cooking for about 10 mins before adding to the top half and you should be fine. I used a normal sponge cake recipe instead of the one provided but doubled the ingredients. Works beautifully!!Also, quite a few of the other reviews claim the mixture sticks to the pan and they can't remove the the cake in one go...I did not have this problem at all. I grease both parts of the tin using olive spread and then flour over. Mine have never stuck!Love love love this item,it will never get boring.
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