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AIBU?

Share your dilemmas and get honest opinions from other Mumsnetters.

Original poster

To be unable to make a fecking cake in this stupid rubber cupcake mould thing?

60 replies

SeeJaneKick · 25/02/2011 21:13

well am I? I got one of those oversized cupcake cake mould things...they feel like rubber but they're not....well the box said to use 2 pckets of cake mix per section...there are 2 sections...the top and the bottom.

I hate packet cake mix so made my own mix using 2 eggs...when cooked the cake sections were only half filled....so today tried with 2 packets of gross cake mix just to see...nah...crap again...only half of each side of the mould is full.

What am I meant to DO! What? What?

I know this belongs in cooking but whatever. I am bitter about my inability to make a massive fecking cupcake.

I want one. I want to decorate it.

Angry

question should be "AIBU to ask you all to advise me re this massive shitty cupcake mould"

OP posts:
Gleekfreak · 25/02/2011 21:24

Ditch the crappy mould and juct use cake cases! Much cheaper option-and works! :o

Original poster
SeeJaneKick · 25/02/2011 21:25

No,no...this is a GIANT mould. It's to mke an oversized cake!

OP posts:
theyoungvisiter · 25/02/2011 21:28

no offence but I think those huge cupcakes look weird. Isn't the cake/filling ratio all wrong?

But I guess the answer is make more mix. Maybe the moulds are American and they have bigger packets? Confused

ilythia · 25/02/2011 21:29

SIlicone mould things are a pita but here's a good trick.

Find a tin that you know how much it holds, ie if it needs a 2 egg mix in or 3 egg mix.
Fill the tin with water and pour into the cake mould. Repeat until cake mould is fullish. Then you know how many eggs for the mould.

Gleekfreak · 25/02/2011 21:29

Clever Wink

sloggies · 25/02/2011 21:32

Two eggs is the mix I would use for 12 small cupcakes, so I would be inclined to use quite a big mix if its the size of mould I think it is. Could you bear to try 3 lge eggs, 6oz marge, 9oz flour in each side (adapted from my Delia recipe)?

Maud2011 · 25/02/2011 21:33

Double the quantities and try again?

Why does the mould have two sections? Maybe I'm being stoopid here but I don't see why a cupcake would need a mould with two sections Confused

TattyDevine · 25/02/2011 21:33

Oh god some bastid gave me one for Christmas. Haven't used it yet. Let me know how you get on!

Presumably it doesn't need to be full, but about 2/3 and will rise...then you slice off any overhang...

Hmmm. Might get mine out tomorrow!

Original poster
SeeJaneKick · 25/02/2011 21:39

It has 2 sections Maud becase you put the top bi on after it is cooked...imagine a classic normal sized mffin....with a fat top on it where the icing goes...well that part is baked seprately.

Good tip Ilythia but I dont know how many eggs any of my tins take...I'm a bit crap at this lark ...I will try doubling again..which mean 4 packets of cake mix! I thought it could be USA thinking too!

OP posts:
Original poster
SeeJaneKick · 25/02/2011 21:39

If I double again then that would be a 4 egg mix...is there even such a thing??

OP posts:
theyoungvisiter · 25/02/2011 21:42

A four egg mix would be a normal Victoria sponge type thing. Obviously you usually use two tins for that - but yes, definitely a 2 large egg mix is the standard for one single tin.

I don't think I've ever heard of making a cake with one egg - it would be like a teeny thin biscuit wouldn't it?!

theyoungvisiter · 25/02/2011 21:45

My 21cm cake tin takes a 2 egg mix, and you use two to make a sandwich cake.

If you have a 21cm tin then that's a two egg mix - so you could try the water filling trick? (Very nifty suggestion btw - I will try that!)

But to be honest I think those huge cupcakes are quite advanced baking - you'll need to change the timings and the heat and stuff. It all sounds like a recipe (arf) for disaster to me.

Zingylemontart · 25/02/2011 21:48

I'm utterly crap at baking, but is this any help?

www.lakeland.co.uk/cupcake-cake-pan/F/keyword/giant+cupcake/product/13072

theyoungvisiter · 25/02/2011 21:49

although... thinking aloud... I suppose a 7 inch tin might take one egg? I never bake 7 inch cakes though.

Go on - just abandon the stupid cupcake and bake a normal cake. It will taste much nicer and you won't have to bother with the stupid thing.

IlsaLund · 25/02/2011 21:50

About to lower the tone - don't make and ice a chocolate cake in one of those moulds. It looks very unfortunate

wandawings · 25/02/2011 21:52

I used a recipe on the new somewhere that called for 175g each of flour, sugar and butter and then 3 eggs. The bottom bit was ok but the top not so. I reckon 200g of each and 4 eggs will be perfect next time.

wandawings · 25/02/2011 21:53

*net FGS not new.

Livinginoz · 25/02/2011 21:57

Dh who makes cakes for a living said use a 9 inch round cake recipe

Original poster
SeeJaneKick · 25/02/2011 21:57

TheYoungVisiter you're full of wise words! The tips in baking AND the idea of scrapping it and making a blinking normal one! Grin

IlsaLund "Slice of turd anyone?"

OP posts:
Original poster
SeeJaneKick · 25/02/2011 21:57

Ah Livininoz! A 9 inch recipe! Hmmm.

Going to clatter in cupboard!

OP posts:
IlsaLund · 25/02/2011 22:01

SeeJaneKick - spot on. DH and I couldn't look at each other when a friend proudly offered us a slice of giant turd cake

yummumto3girls · 25/02/2011 22:05

I made one of these for my daughters birthday - it was great! I ordered this one www.firebox.com/product/2248/Giant-Cupcake-Tin?via=ser but it didn't arrive in time so ended up buying the JML one in Asda instead. This worked out better because one half cooks quicker than the other so you need to take it out of the oven sooner than the bigger half, you obviously can't do this with the all in one tin!

The link gives a recipe to use, I think I just used a normal chocolate cake recipe based on similar quantities to this. Make sure you grease and re-grease the tin and leave to cool before trying to get it out of the tin. Alternatively just keep making enough mixture until it nearly fills the top, you can then trim any over hang when it rises. Good luck.

(hope the link works, never done this before)

theyoungvisiter · 25/02/2011 22:08

seejanekick [bows] Wink Grin

Livinginoz, I have to respectfully disagree with your husband.

A 9 inch tin is 21 cm and that's a 2 egg recipe in my book (unless you're talking a super deep tin).

From what the OP has said, a 2 egg mix is not even going to touch the side of her huge bucket silicon mould.

I'm sticking with my bin-it-and-make-a-Victoria-Sponge advice Grin

Imnotaslimjim · 25/02/2011 22:34

I have one of these giant silicon moulds, and it take a lot of mix!

For vanilla I use a 7 egg madeira mix

7 eggs, 14 oz's of marg, sugar and SR flour, and 7 oz plain flour (this gives it a bit of structure, a normal victoria mix isn't strong enough to take the weight of the top half)

sift the 2 lots of flour together then make it as you would a normal cake mix. Fill the bottom half first, up to the line, then the rest of the mix should fit in the top bit. Put the bottom half in the oven first @ 160, for about 15 mins, then put the top half in with it and bake for about an hour, til a skewer or knife comes clean. Leave it til the silicone is cool enough to handle but so the cake is still warm, otherwise it will stick. Then leave for at least 2 hours to cool before decorating (I generally leave it overnight) Make sure you grease and flour the mould too, even though it says you don't need to, as it does stick if you don't. HTH

babyicebean · 25/02/2011 22:56

I had one of these and it is going in the bin as even greased to slidy state, greased and floured, cake release sprayed and none of the above and all states in between the bloody thing sticks.

If sticking is salvagable its raw in the middle.even cooked for way way longer than normal.

Loathe it.