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The Great Cupcake Pan

The Great Cupcake Pan

I must have had my mind on cupcakes after hearing about the world record setting cupcake the other day, because when I walked into Williams-Sonoma this week, one of the first things that my eye was drawn to was Nordicware’s Great Cupcake Pan. This pan is pretty new and seems to be another take on the Giant Cupcake Pan made by Wilton, which has been around for awhile. It bakes a large cupcake-shaped cake in two pieces – the frosting and the cake base – which can be assembled and decorated any way you like.

Like all Nordicware pans, this one is heavy duty and made of cast aluminum with a nonstick finish on the inside. The cupcake that it makes seems to be a little bit smaller than the Wilton version, and even though I personally like the swirl on the top a lot, the Wilton pan is a bit less expensive, so you might want to take that consideration if you’re in the market for a cake pan like this one.

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  • sarah
    July 23, 2009

    i have been lusting after the wilton cupcake pan…but i like the swirl on this one better!

  • Maureen
    July 23, 2009

    I bought the Wilton cake pan at the Wilton Tent sale and I have used it with my 3 and 4 yr old nephews. they thought it was way too cool to have such a big cupcake.I had to shave off some so that the pieces would lay flush even with frosting in between.
    I had been wanting this pan for quite some time and the tent sale in June gave me the opportunity.

  • Morta Di Fame
    July 23, 2009

    Thats what that thing is. I was always so confused when I saw it. Gorgeous!

  • Tia
    July 23, 2009

    I really want one of these pans! But don’t have the storage space and also, it seems a like it would be just a huge hunk of cake… v. cute though.

  • Amy
    July 23, 2009

    I love this! I wonder if you could cut it up to do layers or even stuff it with something to breakup the mass of cake. Alas, I don’t have the storage space in NYC 🙁

  • Kris
    July 24, 2009

    I have the Wilton pan, and this one looks like there would be fewer problems with sticking. The only way I can get mine out is to mix shortening and flour together and use them to grease the pan. It is also tough to level the top section of these cakes so that they will sit flush. It does look like this one is designed so that top part sits entirely on the bottom section, which is more stable and easier to ice and serve than the Wilton. Either cake will produce very tall slices that are a bit tough to get on a dessert plate.

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