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How about a thread to seriously discuss making cupcakes????? - Page 9

post #121 of 11574
4/12/08 at 10:52pm
now i wanna bake cupcakes! and i don't have any eggs left! argh!
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
post #122 of 11574
4/13/08 at 12:44am
What a great topic. Thanks for all the amazing tips!! But can someone tell me what a bismark tip is?
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post #123 of 11574
4/13/08 at 1:40am
i love cupcakes, would love to see more pictures on designs though. lots of new cupcake books coming out also.
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post #124 of 11574
4/13/08 at 4:56am
Honey Cakes---a bismark tip is a long skinny tip with a round opening that you can use to fill cupcakes,eclairs,ect...It is wilton!Hope that helps
ý"We will eat you, after we eat your children. Now time for the weather... Tiffany?"- Russell(True Blood)
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ý"We will eat you, after we eat your children. Now time for the weather... Tiffany?"- Russell(True Blood)
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post #125 of 11574
4/13/08 at 7:35am
Thread Starter 
CarolAnn
That is what I have been doing with my cakes and cookies. Taking them to different places in town where they are really appreciated. The churches have quilters groups, the hospital has a hospice house, a Ronald McDonald house, and certain shelters for women and children. Someone on CC suggested asking the churches, hospitals and chamber of commerce if there was a need for this and it gives me a chance to do what I love. I get feedback from some of the places but not all, but it allows me to "practice." The hospice house is especially nice because people are staying there because a loved one is in the hospital. They might have a birthday and a cake helps cheer them up. Some places won't allow outside food, but they will tell you.
Lily
"IT IS A PRIVILEGE & A PLEASURE TO HELP THOSE WHO CANNOT HELP THEMSELVES" We are volunteers raising money to send severely disabled children to summer camp. Helping those less fortunate can dramatically change your own life for the better!
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"IT IS A PRIVILEGE & A PLEASURE TO HELP THOSE WHO CANNOT HELP THEMSELVES" We are volunteers raising money to send severely disabled children to summer camp. Helping those less fortunate can dramatically change your own life for the better!
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post #126 of 11574
4/13/08 at 9:55am
[quote="Melvira"]
Quote:
Originally Posted by fiddlesticks

You know, I used to use malt powder but it tended to give the icing a grainy feel unless you dissolved it in liquid first, so I was walking through WallyWorld and that bottle caught my eye. If you've looked through my gallery pix, you know I love me some Whoppers... so it just seemed to make sense. One of those things where it just *clicks*, ya know?



So, do you still use the malt powder for the ganache? My dad LOVES chocolate malt, and is with you on the Whoppers, I think this would make a good cake for him. Please do share. icon_biggrin.gif
If you don't stick to your values when they're being tested, they're not values-they're hobbies. You know, one of the genius moves of The Founders was not writing The Bill of Rights on the back window of a dusty van.
-Jon Stewart
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If you don't stick to your values when they're being tested, they're not values-they're hobbies. You know, one of the genius moves of The Founders was not writing The Bill of Rights on the back window of a dusty van.
-Jon Stewart
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post #127 of 11574
4/13/08 at 10:08am
Actually, yes. I am not sure how the liquid chocolate would affect the ganache, so I still use the powdered version. (Carnation brand is best in my opinion.) What I like to do it dissolve the powder in the whipping cream before adding the chocolate... that prevents the grainy feeling. It is SO good. I cannot express how much I LOVE the malt flavor! It just SO adds that special something. Of course, I'm the type that thinks a 'shake' is a waste of good ice cream... if you don't have a malt, don't waste my time! Heheheh. I guess we know why I like the Whoppers, eh?
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #128 of 11574
4/13/08 at 10:12am
Melvira How funny! Im the only one in my family that orders a malt! They all laugh at me ! they all get shakes or big ole sundaes! Malts all the way ! Now get back in that kitchen !
http://docs.google.com/View?docid=dgjqsjjc_2hhxzqgdv Treat recipes
http://docs.google.com/View?docid=dtxcrsv_94f2877ghh cuppys
http://docs.google.com/View?docid=dgjqsjjc_0ct6gq9fg Xmas 2
http://docs.google.com/View?docid=ddmmx5vd_9dp5h9hhp pie
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http://docs.google.com/View?docid=dgjqsjjc_2hhxzqgdv Treat recipes
http://docs.google.com/View?docid=dtxcrsv_94f2877ghh cuppys
http://docs.google.com/View?docid=dgjqsjjc_0ct6gq9fg Xmas 2
http://docs.google.com/View?docid=ddmmx5vd_9dp5h9hhp pie
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post #129 of 11574
4/13/08 at 10:15am
I'm so glad that this thread was started! I love making cupcakes & need all the tips that I can get. I didn't think to turn the oven temp. up to achieve a domed cc.
When Martha had her cc week, she showed taking a small round cookie cutter & cutting a round out of the top of the cc. Then the filling was put in & the round placed back in the cc. I haven't filled any cc yet, but can't wait to start. I also can't wait to try the peanut butter cc recipe.
I also make a motion that we have a separate cc forum!
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post #130 of 11574
4/13/08 at 10:22am
Quote:
Originally Posted by fiddlesticks

Melvira How funny! Im the only one in my family that orders a malt! They all laugh at me ! they all get shakes or big ole sundaes! Malts all the way ! Now get back in that kitchen !



SLAVE DRIVER!!!

I told ya, the cake is cooling!! And I have to feed my boys or I'll get a beating! It's lunchtime! icon_wink.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #131 of 11574
4/13/08 at 12:42pm
Thread Starter 
Melvira
About how much powdered malt flavor do you add to a recipe of ganache? Can I add the malt syrup you referred to, to a regular BC?

Lily
"IT IS A PRIVILEGE & A PLEASURE TO HELP THOSE WHO CANNOT HELP THEMSELVES" We are volunteers raising money to send severely disabled children to summer camp. Helping those less fortunate can dramatically change your own life for the better!
Reply
"IT IS A PRIVILEGE & A PLEASURE TO HELP THOSE WHO CANNOT HELP THEMSELVES" We are volunteers raising money to send severely disabled children to summer camp. Helping those less fortunate can dramatically change your own life for the better!
Reply
post #132 of 11574
4/13/08 at 12:55pm
Lily, I would be afraid that the syrup would thin down your icing too much. But I say, try a small batch and see!! It really depends on how much of the malt flavor you want. I like so much that it would make mine soupy! For a recipe of ganache I usually use a couple tablespoons, 2 or 3, to taste. Again, dissolve it in the cream first to make sure it's not grainy!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #133 of 11574
4/13/08 at 12:59pm
Oh yes, finally! I'm late to this party but it's obvious we really need a cupcake forum!

I've been doing quite a number of cupcakes lately and learn something each time. So thanks for some of these tips! I can't remember the last time I did an actual cake.

Here's a site that has some very interesting recipes...scroll down and look for the "Cupcake Menu" on the right (I think this was posted earlier):

http://vanillagarlic.blogspot.com/

Some sound scary but some look tasty. I've yet to try one one but will soon. (probably the vanilla bean/black cherry ones)

I'm not sure if someone's posted Zalita's link yet, I can stare at these all day. I have. She is AMAZING.

http://www.flickr.com/photos/65668398@N00/

Confectionary House is good for liners, so is Beryls. I recently purchased some chocolate brown(very dark, almost black) and pastel (a darker pastel) ones from the UK. They didn't come out "greasy" after baking. I hate that.

eta: when I post the Beryl's link, it shows up as G lobal Sugar Arts. Weird. Just go to b e r y l s.com
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post #134 of 11574
4/13/08 at 1:11pm
I used to live about an hour and a half east of the Bay and we'd try to make a stop every so often at this darling little place in the city

http://karascupcakes.com/flavors.html

Some yummy cupcakes lemme tell ya. I do believe that she was a big inspiration for my cake business.
The Sweet Stuffed Company
Cupcakes Galore! Cookies, and More!!
http://thesweetstuffedcompany.blogspot.com
For a fabulous deal on professional business cards ... www.essentialmarketingservices.com
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The Sweet Stuffed Company
Cupcakes Galore! Cookies, and More!!
http://thesweetstuffedcompany.blogspot.com
For a fabulous deal on professional business cards ... www.essentialmarketingservices.com
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post #135 of 11574
4/13/08 at 1:13pm
I am SO happy to see this thread! And here's hoping they give us a whole cupcake forum.

I just delivered 10 dozen to a church father/daughter date night event yesterday.

Off to vote for having the forum.

thumbs_up.gif
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