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Cupcakes cracking on top - Page 2

post #16 of 18
My mother always said that that was a sign that the cake was good tasting. icon_lol.gif
WE CC SISTERS AND BROTHERS NEED TO STICK TOGETHER - LOVE AND PRAY FOR EACH OTHER - STAND WITH AND FOR EACH OTHER - SUPPORT AND ENCOURAGE ONE ANOTHER - YEP - THAT'S WHAT CAKE CENTRAL SISTERS AND BROTHERS DO BEST. !!!

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WE CC SISTERS AND BROTHERS NEED TO STICK TOGETHER - LOVE AND PRAY FOR EACH OTHER - STAND WITH AND FOR EACH OTHER - SUPPORT AND ENCOURAGE ONE ANOTHER - YEP - THAT'S WHAT CAKE CENTRAL SISTERS AND BROTHERS DO BEST. !!!

www.freewebs.com/stephanie214
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post #17 of 18
Quote:
Originally Posted by eleets_treats

im in australia and not sure about farenheit degrees but i bake all my cupcakes at 170 degrees celcius. if a cake or cupcakes are baked in an oven that is too hot, it causes the cake or cupcakes to rise and crack in the centre. this is called "oven bloom" this is why muffins are baked at 220 degrees celcius so they get the peak on top.


Edited because my response didn't appear when I submitted it:
Normally the temperature for most recipes or cookbooks for cupcakes in Canada and the U.S is 350F which is 180C or in rare cases 325F which is 160F. Muffins are normally baked at between 400 and 425F which is 200 to 220C.
With decorated cupcakes in recent times people are trying to avoid any form of crown on top at all even though a crown is the natural result so they are allowing the batter to proof somewhat or rise while on the counter or underfulling the cupcakes to get a flatter top to them.
Hugs SQuirrelly
post #18 of 18
Hi everyone.... I'm new to the forum but I read great tips from all of you all the time! I've had problems with cracking cupcakes as well. What I do now to prevent it is put a flat tray on the very top rack in the oven when I bake them. Sort of like a shield from direct heat on top. I just use a cookie baking sheet. The cracks are hardly there anymore. Hope it'll help!
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