Directions: |
Directions:Begin by preparing the pan with non-stick pan spray or shortening and flour. Make sure both cavities of the pan are completely greased to prevent the cake from sticking.
Now for the cake, a denser cake works best. You can use your favorite homemade pound cake recipe or the pound cake recipe found on the side of a box mix. Six cups of batter are needed to fill the two cavities. If using a box mix you will need two boxes. For a little sweetness and fun, mix in nonpareils or sprinkles to the batter. Or, to make a dramatic effect, add some icing color to the batter.
Once your batter is ready, fill the cone shaped cavity (which will be the top part of your cake) with 2 1/2 cups of batter and 3 1/2 cups into the other cavity (which will be the bottom part of the cake).
Place your cake in a preheated 325º degrees F oven. To insure an evenly baked cake, make sure the appropriate amount of batter is used (no more or no less) and turn the pan halfway through baking. Bake for approximately 1 hour or until toothpick comes out clean. Cool in pan for 15 minutes and then remove from pan and cool completely on a cooling grid. If the pan has been greased appropriately, the cake will come out with no trouble.
Once the cake is completely cooled, you will need to level the two sides of the cake (top part of the bottom cake and bottom part of the top cake) so the pieces fit together properly. This can be done two ways: free hand or by using the pan as a guide where you put the cake back into the pan, place your knife as close to the pan as you can get and slice across the cake.
After the layers are leveled, add a thin layer of icing on the top part of the bottom half of the cake. This acts as an adhesive that holds the two pieces in place. Stack the top cake on top of the bottom piece. Feel free to trim any excess cake off.
Decorate with icing, sprinkles, icing decorations or fondant and there you go!
Enjoy! |
This recipe for 15 in, JUMBO CUP CAKE is from