Cupcake Tricks Of The Trade

Decorating By carilyn Updated 6 Jan 2006 , 11:15pm by soygurl

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carilyn Posted 4 Jan 2006 , 9:58pm
post #1 of 28

Any tricks from the pros on getting the batter into the pan or paper cup quickly? I've tried a spoon a measuring cup and a freezer bag all are ok but still messy and slower than dumping in one pan to make a cake.

27 replies
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traci Posted 4 Jan 2006 , 10:03pm
post #2 of 28

Wish I knew....I always just use a spoon! icon_smile.gif

Maybe some kind of squeeze bottle would work...but you might have to make the opening bigger.

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bubblezmom Posted 4 Jan 2006 , 10:04pm
post #3 of 28

I just use a plastic bowl with a built-in spout. Very low-tech. icon_smile.gif

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cuillere Posted 4 Jan 2006 , 10:07pm
post #4 of 28

I haven't done many cupcakes but how about an X large ice cream spoon the one that squeezes the batter out.

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soygurl Posted 4 Jan 2006 , 10:17pm
post #5 of 28

I know a lot of "pros" use those spring loaded scoops. You know, the metal ones, that come in all different sizes.... great for cupcakes, drop cookies... well pretty much anything that has to be portioned out quickly and evenly. Oh, here's a pic:
LL

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kellyh57 Posted 4 Jan 2006 , 10:25pm
post #6 of 28

I use the large Pampered Chef scoop. The one like waterfallsoygurl posted. I use the medium one for cookies and I'm getting a small one to do smaller cookies or truffles with. I love them! I bet you can find a cheaper version, but for the thicker cookie dough, I broke 2 plastic ones and finally forked over the money for the PC and don't regret it!

Kelly

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nanni Posted 4 Jan 2006 , 10:34pm
post #7 of 28

I have used a gravy ladle and the same scoop above-both work great!

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BlakesCakes Posted 4 Jan 2006 , 11:33pm
post #8 of 28

I don't know how--or why--I ever did cupcakes without the type of scoop portioner pictured above--thank you Alton Brown icon_lol.gif

I just started using it last fall after seeing him use it on a show and I love the way it gives me very uniform cupcakes without any mess at all. It's also great if you happen to have a very thick batter--like brownie cupcakes--because you can drop it into the cupcake paper and it spreads out nice & evenly.

You can buy a smallish white plastic one at Michael's in the Wilton aisle--just drop 2 or 3 scoops into the cupcake paper--or get an entire graduated set at at Bed Bath N'Beyond, Linens N'Things, Marshalls, etc.--don't forget your coupons!

Enjoy!
Rae

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Loucinda Posted 4 Jan 2006 , 11:36pm
post #9 of 28

I broke my small one doing truffles this Christmas.....the mixture was too thick for it! they are wonderful gadgets to have around though, that is for sure!

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carilyn Posted 5 Jan 2006 , 12:33am
post #10 of 28

Thanks for all the ideas. I already have the cookie scoop. I'll try it next time. I knew you all wouldn't let me down.

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Doug Posted 5 Jan 2006 , 12:39am
post #11 of 28

I put a tip 4B on the big coupler on a 14" or 16" bag...load 'er up and squirt away!

Fast, effiecient, though not a perfectly precise measurement as I'm just eyeballing it.

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wendysue Posted 5 Jan 2006 , 2:22am
post #12 of 28
Quote:
Originally Posted by bubblezmom

I just use a plastic bowl with a built-in spout. Very low-tech. icon_smile.gif




Great idea. ; )

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Cake_Princess Posted 5 Jan 2006 , 6:13am
post #13 of 28

I use a 50 mL coffee scoop and a rubber spatula to get all the batter out. I had the scoop and I don't drink coffee so I was not about to go out and buy a ice scoop. icon_biggrin.gif

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Cakeman66 Posted 5 Jan 2006 , 6:29am
post #14 of 28

I bought a funnel cake "kit" I got at Big Lots and it came with a nice stylish blue pouring thingamajiggy. Perfect if the batter isn't too thick.

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cake4you Posted 5 Jan 2006 , 3:52pm
post #15 of 28

I have seen funnels that have a level in them that opens and closes the hole in the bottom....that would work

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Cakepro Posted 5 Jan 2006 , 3:56pm
post #16 of 28

I always just use an ice-cream scoop too. Works excellently for the kids to portion cupcake batter too. icon_smile.gif

Alton RULES!!

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Sammy-2002 Posted 5 Jan 2006 , 6:05pm
post #17 of 28

I have a batter dispenser that I ordered online and it works great. I use it for pancakes too.

I wish I could remember where I ordered it from, but maybe try an online search for batter dispenser.

(It looks a lot like a flour sifter)

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kaecakes Posted 5 Jan 2006 , 6:10pm
post #18 of 28

you should be able to find the batter dispenser at your local resturant supply store. Hope you find what you want to use. I use the ice cream scoop.

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SUELA Posted 5 Jan 2006 , 6:14pm
post #19 of 28

Definintely do not use the plastic ones, mine broke doing muffins.

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llee815 Posted 5 Jan 2006 , 6:26pm
post #20 of 28

I use the ice cream scoops that waterfallsoygurl posted. I have a small one and a large one. I the different sizes for everything from cupcakes, cookies, pancakes, mini cupcakes...whatever I want uniform.

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SquirrellyCakes Posted 5 Jan 2006 , 6:28pm
post #21 of 28
Quote:
Originally Posted by Cake_Princess

I use a 50 mL coffee scoop and a rubber spatula to get all the batter out. I had the scoop and I don't drink coffee so I was not about to go out and buy a ice scoop. icon_biggrin.gif



Haha, now Princeypoo, with the amount of cookies you are getting into, spring for that icecream scoopy with the slidey ejector thing, will you? Here in Canada they run about $17, like the one in the picture, they come in about three sizes, I really like the one that is 1 1/2 inches in diameter for regular cookies. Usually they run about 1 inch, 1.5 inches and 2 inches. There is a much larger version too. Not only do they make good uniform cookies and cupcakes, but they are great for cakeballs, uniform meatballs, truffles all sorts of things like fruit, oh yeah and icecream, haha. They save a lot of time and effort too. Can't tell you how much time they shaved off my cookies and best of all they end up uniform in size with so little effort!
Hugs Ma

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loriemoms Posted 6 Jan 2006 , 3:20pm
post #22 of 28
Quote:
Originally Posted by waterfallsoygurl

I know a lot of "pros" use those spring loaded scoops. You know, the metal ones, that come in all different sizes.... great for cupcakes, drop cookies... well pretty much anything that has to be portioned out quickly and evenly. Oh, here's a pic:




Now I use those for cookies, but never thought of for cupcakes! What a great idea!!! Do you know what size scoop to use for regular cupcake pans? (I think I have a 1 oz and 2 oz)

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Cake_Princess Posted 6 Jan 2006 , 7:08pm
post #23 of 28
Quote:
Originally Posted by SquirrellyCakes

Quote:
Originally Posted by Cake_Princess

I use a 50 mL coffee scoop and a rubber spatula to get all the batter out. I had the scoop and I don't drink coffee so I was not about to go out and buy a ice scoop. icon_biggrin.gif


Haha, now Princeypoo, with the amount of cookies you are getting into, spring for that icecream scoopy with the slidey ejector thing, will you? Here in Canada they run about $17, like the one in the picture, they come in about three sizes, I really like the one that is 1 1/2 inches in diameter for regular cookies. Usually they run about 1 inch, 1.5 inches and 2 inches. There is a much larger version too. Not only do they make good uniform cookies and cupcakes, but they are great for cakeballs, uniform meatballs, truffles all sorts of things like fruit, oh yeah and icecream, haha. They save a lot of time and effort too. Can't tell you how much time they shaved off my cookies and best of all they end up uniform in size with so little effort!
Hugs Ma






LMAO... I should point out my coffee scoop is not the cheap plastic thing that comes in the coffee can. My ex bought it at a gourmet food place. It's stainless steel and I don't drink coffee so I use it for my cupcakes. I Am not gonna spring for an ice cream scoop LOL...

Yah know what They say, "If it aint broken, don't fix it!!!!" My scoop aint broken. LOL... It took me a while trying to figure out what you meant in private about my scoop. It's not a cheapo thingie LOL.... And yes my cupcakes are all uniform and with the rubber spatula I can scrape the inside and the outside if i want to... So there icon_biggrin.gif

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melony1976 Posted 6 Jan 2006 , 7:19pm
post #24 of 28

I use a ladle that has a pouring spout. It works for me.

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SquirrellyCakes Posted 6 Jan 2006 , 7:31pm
post #25 of 28
Quote:
Originally Posted by melony1976

I use a ladle that has a pouring spout. It works for me.



Ahh, but is it "Two scoops, two scoops in one", haha! Can you do your cookies and your cupcakes with it, haha!
Sorry kiddo, I am just trying to get Cake_Princess going!
Hugs Squirrelly

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melony1976 Posted 6 Jan 2006 , 7:35pm
post #26 of 28

no unfortunatley I can't do cookies, just cupcakes and pancakes and... that's about it.

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SquirrellyCakes Posted 6 Jan 2006 , 7:42pm
post #27 of 28
Quote:
Originally Posted by melony1976

no unfortunatley I can't do cookies, just cupcakes and pancakes and... that's about it.



Haha, I would like one of those especially for pancakes. I just hate the drips!
Hugs Squirrelly

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soygurl Posted 6 Jan 2006 , 11:15pm
post #28 of 28

loriemoms-
Sorry, but I have no idea which size is right for standard cupcakes. I don't acctually use those scoops (I rarely make cupcakes or cookies, lol) but I've heard that most catering companies use them to partion out just about everything (info thanks to Alton Brown!) and they come in TONS of sizes. Some are labled according to how many scoops in a quart or somthing.... others are labled according to oz. tbs. or diameter.

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