Thread: Wilton 3D Skull Pan and Spider Ice Mold

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I mentioned under one of the shopping threads that I picked up some Wilton pan/molds the other day with a discount coupon and said I would post here. So here they are.





I just love both of them. I've seen the Skull (34.99) made into a clown head, so don't limit your thinking with it. I could also see it made into a Voodoo Shrunken Head.

I love the tarantula mold (5.99). Nice and hairy! The instructions say it holds 4 cups of liquid (comes with a mix). It does say not to put in the dishwasher so I don't think hot water like in Jello would be advisable, but you could cool the mixture first to room temp before pouring into the mold. I'm inclined to try it out as an ice cream mold also.

I could not find the spider mold on Wilton's site. They have a skull mold pictured but not this one. Not sure why. I bought both of these Wilton products at Joann's with a 40% discount coupon (expired Friday), but this week Michael's has a 40% coupon off one regular item so maybe they have these in stock if you are in the market for either.

thanks for posting the pic of the spider mold. He looks neat, those eyes are so big! I have that skull pan and tried making a cake with it. the face demolded fine but the back near the base crumbled. I tried to salvage it with "gluing" with frosting there and seemed ok, but trying to frost the middle to piece the halves together wasnt working. The face slid down low, I dont know what I could try to do differently with the cake but it was a failure.

Im now thinking of using it for a mold for prop skulls but dont want to ruin it. So now it just sits there, ho hum.

I bought one of the spider ice molds too. I plan to use it in the punchbowl.

Wow! I have to run to michaels and get a spider mold!

I bought a skull pan last year and it is great!


Here is the cake I made using it.

Beautiful cake Mizerella! The roses are a nice touch. Were they done in marsipan? Since you've used the pan, any thoughts on why Kittyvibe's cake didn't turn out well? I know the pan is non-stick but I always spray my non-stick anyway and wondering if it was a sticking problem or turning the cake out too soon or letting it sit too long in the pan. I know a number of people have used this pan with good results and hate to see her give up on it.

BTW I was in a Michaels today and they no Wilton Halloween in the store. Zip. So before you make the trip you might want to call to see if its been stocked yet. Plus I know from following Wilton's Halloween mdse that not all is sold in stores--some apparently only online, and not all stores get the same products. Some stores seem to have an exclusive for the year on certain designs.

Originally Posted by Mizerella

Wow! I have to run to michaels and get a spider mold!

I bought a skull pan last year and it is great!


Here is the cake I made using it.

That cake is FANTASTIC! Love it!

I love it! I just don't know if I could bring myself to cut into it....

I am not sure why it didn't work for you kitty ? Cakes can be temperamental so it may have just been one of those times. You should try it again for sure!

I would say Defintley spray the pan well , I usually grease and flour my pans. Also you need to do a dense cake like a pound cake. Light airy cake mixes don't usually hold up well for molds. Turning cakes out you don't want to do too soon, but you also don't want it sitting in the pan too long. For like 15 minutes. Of course there are almost always those little spots that stick even when you are careful but hopefully they are small and patchable this way.

Also I used very little frosting to fill it . Did a crumb coat, chilled it, then covered it in fondant which really holds it together.
I don't know if that helps?

Like I said it may have just been one of those times. Even the pro pastry chefs have those days, trust!

I hope you do try again.

your cake is boo-tiful Mizarella I remember that I had sprayed the pan and lightly dusted with flour, but I used the non dense type of cake batter, a ginger cake type. So maybe Ill try it with a firmer recipe. I didnt use fondant, but I can see that helping it stay put. When I tried putting powered sugar on it , the sugar wouldnt stick to the cake, lol, because of the flour from demolding.

I have bad luck with baking in my adult life for some reason, I used to make some delicious cakes when i was a kid. They always came out in one piece too. Maybe age has put some cobwebs on my cake-foo. hehe

Maybe those sprays for baking with flour in them would be better too.

Here is a Red Velvet recipe that is nice and dense and should be good for the mold too.

Mom's Red Velvet
(2 - 9" pans or one 13 x 9, 26 cupcakes)

1/2 cup butter (unsalted, softened)
1 1/2 cups sugar (granulated)
1 Tbl Vinegar (white)
1 tsp Vanilla
3 eggs
1 oz bottle RED food color

2 1/2 cups AP Flour
2 Tbl cocoa powder
1 tsp baking soda
1/2 tsp salt

1 cup buttermilk


Heat oven 350.
Grease and flour pans.
Sift dry ingredients set aside.

Beat the butter. Gradually add the sugar and beat until fluffy.

Add vinegar and vanilla and beat some more. Add eggs one at a time beating until blended.

On low speed, alternate adding the dry ingredients with the buttermilk beginning and ending with dry.

Add the food coloring be carful not to splash.

Bake aprox. 20 minutes, Cupcakes aprox. 15 minutes
Check with the toothpick test.

Edit: baking in the deep pan is very different than a normal pan so here is what I did...

bake 15-20 min then rotate pan and redistribute center batter
bake 5 to 10 minutes then add flower nail to back of skull side only
bake 10 to 15 more until centers come out clean

baking times may vary always watch a recipe when trying it the first time.


If you want to do powder sugar on the outside like the box shows and having trouble with dry flour parts, maybe brush or spitz on a little simple syrup and let it soak in to moisten up those dry bits.

Here is another good trick... Take a metal flour nail sprayed with baking spray. Stick it in the middle when the cake is dense enough that it doesn't sink. The metal brings heat to the middle and cooks the cake more evenly.

Just got my skull pan out. I will do a test using the recipe this week and let you all know how it goes, and if there are any alterations that need to be made.

Edit,: Use the Pam Spray for Baking it worked way better than grease and flour. but be careful not to spray so much that it pools in the cavities.

The back of the head is much deeper than the face side. Use the Flour nail method mentioned above on the back side of the head it is not needed in the face side.

This is a dense cake so it does not rise very high, however mine dod want to poof in the centers a little. After 15 minutes of baking I rotated the pan and gently scooped some of the center batter around the edges to even out the bake a bit.

Trimming it to get both sides to match takes a little patience so don't rush it. The bottom of the face side needs to be on the plate, or it will slide.