Model No.: 04100325
Bake, store and carry with ease
A product of high quality
· Cake Pan With Lid & handle
· Cover with retractable handle
· Diameter per mold: about 6,7 cm
· Product size: 39.5*28.5*11.5 cm
· for 12 Muffins
· Material: Carbon Steel / Plastic
· Color: black
· non-stick coating
· Easy to clean
Delivery: 1 muffin cupcake pan
1.Preheat the oven to 325 degrees.
2.Spray the inside of both of the wells of the Cake Pan with cooking spray. Dust the insides with flour. Turn the pan upside down to shake out the excess.
3.Prepare the cake batter according to the package directions. Pour 4-1/2 cups of the batter into the top portion (with the point) of the cupcake pan. Put the rest of the batter into the bottom half of the cupcake (the flat-bottomed half).
4.Place the cake pan into the oven and bake at 325 degrees for 60 to 70 minutes. Insert a skewer into the center of each well to test. Remove the cake from the oven when the skewer comes out without any crumbs sticking to it.
5.Place the cake pan on the cooling rack and let the cake sit in the pan for 15 minutes. Turn the pan upside down over the cooling rack to deposit the cake halves onto the rack. Let them cool completely before assembling and frosting the cake, waiting at least 30 to 40 minutes.
6.Place the bottom half of the cupcake upright onto a serving platter. Spread a thin layer of frosting on top of the cake with the spatula. Do not worry about the color of the frosting as this layer acts as the glue to hold the top portion of the cake on the bottom. Place the flat portion of the cake's top against the iced portion of the bottom half to create the cupcake shape. Finish covering the rest of the cake with frosting, if desired.
Tips & Warnings
· Substitute any homemade cake batter for the prepared, boxed cake mix. Limit homemade cake batters to those that can fit into this 10-cup capacity cupcake cake pan.
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