Pan Cook
Who Wants a Huge Cupcake? Check Out the Wilton Giant Cupcake Pan to Make a Unique Birthday Cake!
Have you heard about the Wilton Giant Cupcake Pan? If not, you might want to check it out before your next party.
Everyone is familiar with the normal sheet cake you see at birthday parties, right? Maybe someone might make a typical Round Cake too. But what would your guests think if they saw a giant cupcake sitting in the middle of the table?
This pan is made from heavy gauge Cast Aluminum, and it makes a very large cupcake that can be shared by your guests. Most people connect cupcakes with childhood, so this is a great way to make your party more fun.
This is a 3D Cake Pan, and the final cupcake will be about 7.25 inches by 7.5 inches. No one will go hungry after eating this dessert!
This pan also has a sculptural top and bottom so that is appears more realistic. There are ridges on bottom and a whimsical swirl on the top making it tons of fun to decorate.
You can assemble to cupcake by putting a thin layer of icing between the top and bottom layers. This makes it look like a seamless huge cupcake.
This pan holds an amazing 10 cups of batter! Feeding a large crowd will be no problem. Some reviews state that the top pan cooks faster than the bottom, so you might want to put the bottom in for a few minutes before putting the top into the oven.
One of the perks of this pan is that it has a Non Stick surface which makes it easy to clean and easy to remove the pieces of cake after cooking. If you are planning a child's birthday party, this is a great pan to have in your cupboard!
If you want to get the best deal on the Wilton Giant Cupcake Pan, you should check out this site. Make your next party a happy one with an enormous cupcake on your table!
About the Author
Maria Campbell is an avid cake decorator.
What is the best way to cook eggplant? I have pan cooked it in vegetable oil or butter,but it soaks up all?
the moisture. Then I have the whole "pat out the oil" process with paper towels. There must be another way such as baking it?
INGREDIENTS (Nutrition)
1 eggplant, cut into 3/4 inch slices
1 1/2 tablespoons salt
8 tablespoons olive oil
8 ounces ricotta cheese
6 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
1/2 cup chopped fresh basil
4 cups pasta sauce
DIRECTIONS
Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.
Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.
In a 9x13 inch Baking Dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.
Another : INGREDIENTS (Nutrition)
1 tablespoon olive oil
1/3 large eggplant
1 egg
1 tablespoon water
1 cup dry bread crumbs
1 tomato, chopped
1/4 cup grated Parmesan cheese
1/4 cup Italian-style salad dressing
:
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease a Baking Sheet or pizza pan with olive oil.
Slice the eggplant into 8 round slices, each 1/4 to 1/2 inch thick. Trim the skin, maintaining the round shape of the slices. In a small bowl, whip together the egg and water. Place the breadcrumbs in a separate small bowl.
Dip the eggplant slices one at a time into the egg and water mixture, then into the breadcrumbs. One by one, place the coated slices in a single layer on the prepared baking sheet or pizza pan. Top the slices with equal amounts of tomato, Parmesan cheese and Italian-style salad dressing.
Bake in the preheated oven approximately 15 minutes. Change oven setting to broil, and continue cooking 3 to 5 minutes. Check the slices frequently while broiling to avoid burning.
EGGPLANT DIP : Eggplant and Garlic Dip
Ingredients:
2 small eggplants, pierced with fork
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons fresh lemon juice
3 tablespoons fresh parsley (or 2 teaspoons dried)
Preheat oven to 450ºF.
Place whole eggplants in baking dish; bake for 40 minutes or until very soft, turning once. Remove from oven, cut in half and let stand until cool enough to handle. Scoop out pulp.
In food processor, place eggplant pulp, onion, garlic, lemon juice and parsley. Process until smooth.
Serves 6
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