Posts by Roxybc

Oh, so you have to refridgerate it? So I couldn't leave them out of the fridge for a day or so after their iced?

I see a lot of people on here that have the really big beautiful swirls on their cupcakes use Swiss Meringue Buttercream, but what does it taste like? Is it really hard to make? How does it hold up on cupcakes over time (ie: after a...

So last night I pureed a whole can of peaches, squeezed out most of the moisture from them and used them in place of apple sauce in a cupcake recipe that I tweaked a little bit. The pureeded canned peaches (in light syrup) didn't have...

Quote:Originally Posted by prterrellSounds to me like you aren't creaming the butter and sugar long enough. Undercreaming will result in a denser cake. Also, it seems you are confusing "moist" and "oily".Well I'm creaming my butter about...

Everytime I've made a cupcake that calls for butter as the main "fat" they turn out denser than I'd like and aren't nearly as moist as the recipes I've used that are oil based. When I make oil based cupcakes they stay moist for days...

I've got some left over cinnamon cream cheese icing and I'd love to pair it up with a peach cupcake, but I don't have a recipe. Does anyone have a fabulous & moist peach cupcake recipe they can share with me? I'm thinking if I had to...

Quote:Originally Posted by tastyartFlower nails work great. Put them upside down in the pan and fill batter around them. I do it all the time. I don't have one, so I'll use the icing tip.

I've got a large icing tip (larger than the Wilton 1M) and I don't have a heat core, so was wondering if the large tip would work in place of a heat core. Any thoughts?

It's the Wilton pan, but since I'm going to use the WASC recipe and since the base is so deep I think it will nbeed much longer than 20 mins to cook. I've been told closer to an hour - is that right? As for covering it with MMF do you...

I have to bake a giant cupcake tonight for a wedding and cover it in fondant. I've heard it's best to cover the base upside down to the bottom of the cake first, and then down the sides so the top is not covered, as it will be covered...