Fox RunGiant Cupcake Pan, Non-Stick Carbon Steel, 8 x 15.5 x 3.25 inches

It's ok

I read all the other reviews looking for tips and quantities for this cupcake pan and decided to make it. I used a yellow cake mix recipe from a well-respected cook book. The recipe yields a 9x13, 2 8 inch or 2 9 inch rounds. So 1 store bought cake mix or scratch recipe should be fine if it yields the same amounts. This particular recipe made about 6 cups of cake batter. Any recipe that creates 5-6 cups of batter should work fine. I greased and floured both sides of the cupcake pan and put 3.5 cups of cake mix in the “bottom” side of the cupcake pan and baked for 10 minutes in preheated 325 degree oven. Then I filled the “top” side of the pan with the remaining batter (about 2.5 cups) and baked both for 50 minutes. I checked with a toothpick for doneness and let rest for 10 minutes then I ran an offset spatula around the edges of each to loosen from pan and turned out onto a cooling rack. The actual cupcake measured 5 inches at the very bottom of the cupcake and 6 inches at its widest part and it was 3 inches tall, not including the roughly 1/2 inch of cake that will need to be removed from the top to make perfectly flat. The top part of the cupcake is 6 inches wide at its base and 3 inches tall, also not including the roughly 1/2 inch that will need to be cut off to make flat. Keep in mind, ovens vary so your results may be a bit different. I hope this gives someone a good place to start though! It’s an adorable cupcake!

I love the concept of this pan. I read many reviews about this pan and I agree with the consensus that the pans do not bake evenly. The first time I tried the pan I baked a red velvet cake with Oreo cookie and cream icing (I actually had extra filling so decided to use it as icing. I'm extremely new to cake decorating) from scratch and even after following the directions on the bottom of the pan, the cake didn’t bake evenly. The second time I tried it I baked two marble cakes from a modified box cake mix recipe and the outcome left me feeling deflated- uneven baking even though I turned the pan and tried tenting the top part of the cake. My next try was a red velvet pound cake from scratch, by this time I’d purchased a second pan; the problem with this try was the bottom part of the cake took much, much longer to bake than normal. Not to be outdone, I tried again last night. This time I baked a pineapple cream cheese pound cake with pineapple cream filling and a light glaze on the top of the cake. The cake turned out perfectly. I made the mistake of pouring too much batter in the top portion of the cake so there was a little spillage; I didn’t care about that, I only wanted to test how the cake baked. I didn’t use a chocolate candy base as I did with the other cakes because my goal is to test the cake pan. I’m doing all of these tests because I’ve been asked to bake cupcakes for my granddaughter’s upcoming birthday. I just thought the addition of the giant cupcake would be an added touch, I never imagined having this many challenges with baking a cake.

My top of the giant cupcake was done before the bottom was. I wish I would of baked them one at a time but didn't think of that until after. Overall seems like a good pan. I would just recommend baking both sides one at a time.

This is an excellent product. Take all of the other reviews with a grain of salt and follow the directions given from the manufacturer. It comes out fine. There are numerous reviews that say that one box cake will yield 5-6 cups of batter, and I am not sure what size 'cups' they were using to measure. Using a standard 8 oz cup and a standard box cake, you get a little over 4 cups and it will give you slightly smaller cupcake, but I think that is the point. Not to make a strange sized cake but to make a extra large cupcake!

The cupcake was a little smaller then I was expecting. But looked great. Following other reviewers I used two boxes of cake mix. One is not enough for both sides of this cake pan. Make the cake mix. Then spray the bottom portion of the cupcake with cooking oil spray and lightly coat with flour. Then pour in cake mix in the bottom section of the cupcake only and let bake for 20 minutes. Take it out and carefully put cooking oil spray and a coating of flour in the top of the cupcake and add the cake mix to that section. Bake the entire thing 40 minutes (so 1hr for the bottom and 40 min for the top). Gently using a knife loosen the cake. Flip upside down and it will fall right out. No problems. Looked great.

Never made giant cupcake before so was hesitant, but no issues. Not great at decorating but gave it my best..lolUsed 2 boxes of cake mix and ended up with enough batter left over for 12 regular cupcakes. Next time will use just 1 box. Takes about an hour to cook at @ 350 but will say adjust as needed. When removed bottom came out easier than top (had to tap on top portion to remove) but no breakage and super easy clean up. Really happy with this and highly recommend!