Soooooo my flight is finally booked for me to head back to Belgium next month. Thing is, I'll be landing a day before my sons birthday. Every year, I make him his favorite dinner as well as a cake. Before I flew back to the states, I asked him if he was wanting fried chicken, mashed potatoes (with gravy) and Brussels sprouts for his birthday dinner as well as an Oreo cake...of course, he said "YES!". Do I know my kid or what?
I tend to stick with a bunt pan when it comes to making "filled" cakes, but I've been eye balling a nifty little baking pan that makes your cake in the shape of a massive cupcake. Yes, a massive cupcake. Every kids dream, right? Well, THIS kids dream. Anyway, I popped into Bed, Bath and Beyond and managed to find one of the pans...I was pretty torn...do I want it in silicone, or metal? I ended up getting it in the metal pan since I read customer reviews on Amazon (yes, I researched) and a lot of the customers said that the silicone pan made your house smell like burning rubber. Not exactly the first smell that comes to mind when I wanna smell cake.
Like I said, I'll be landing the day before Johns birthday, so I wanted to do a test run with this spiffy cake pan since I didn't wanna put my eggs in one basket with hoping this thing would work...then it turns out to be a massive flop.
I figured since it's near Halloween, I'd go ahead and use some holiday themed Oreo's to help get the cupcake feel "seasonal" even though it was just gonna be a test run.
For reference, if anyone happens to buy one of these after reading my blog...you'll need to set the oven at 325& since this takes, roughly, a little over an hour to bake because of how deep the bottom of the muffin is. Even though the box for this pan says it's non-stick, definitely layer a good amount of Pam (I used the baking one) on the BOTTOM part first..don't mess with the top part yet. To make the batter, you'll need TWO boxes of cake mixture..you WILL have left over batter, but it's enough to make a few extra regular sized cupcakes if you want.
As you can see, I poured in my batter into the bottom portion of the cupcake and left about an inch from the rim. Pop this in the oven for about 10-12 minutes, spray the Pam on the cupcake top pan, pour in batter and bake for an additional 50-60 minutes.
Once it's done baking, have it COMPLETELY cool off before you attempt to get it out of the pan. If you try to do this while it's remotely warm, it'll fall apart.
Level off the bottom of the top piece and vice verse with the bottom so they'll sit evenly on one another.
I ended up having some fun and made a super bright green sour cream / butter cream frosting..I didn't know that you could get neon food coloring!
I know these probably don't look all that appetizing, but I smashed up the Halloween edition Oreos since they'll be part of the "topping" for the cake in addition to being part of the filling that's already baked into it.
Here's the finished product!
Now....this was just a test run for me to make sure this pan actually worked. I really don't eat cake very often and when I do have it, it's a TINY piece. You can ask anyone who has grown up with me; whenever it was my birthday, I had birthday PIE, not birthday CAKE. To be specific, Lemon Meringue. So, when the cake was all finished..the main question that came to mind was "Well. Now what?". I didn't want any of it nor did Stefanie since we're both TRYING to behave when it comes to eating well...and cake certainly didn't help with the whole scenario of working our way into smaller jeans. After much debate...we had an answer..
Death to the cake.
Yes... blasphemy! The cake..the perfectly delicious cake got cut up and trashed since we couldn't think of anyone that'd benefit from it. It was baked on a Friday night and we weren't wanting to hold onto it throughout the weekend for her to bring into work on Tuesday..just wasn't worth it in the long run. At least this gives you an idea of how it looks once it's all cut up.
There ya have it! The massive cupcake cake actually works! Yippy!!
