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How about a thread to seriously discuss making cupcakes????? - Page 3

post #31 of 11576
Oh no Chqtpi!! Crooked cupcakes... you'll just have to eat them! icon_wink.gif

BTW... I am loving the new cupcake blog links!! Some of these I haven't seen! They all have such fun recipes and ideas!! Thanks to everyone!
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 #32 of 11576
Melvira .. Going to have to try that ! Sounds yummy ! chqtpi.. I bought that book, It has some very cute ideas in it ! I love this thread ! My cupcakes need all the help they can get !! LOL! Does everyone bake just the standard size cupcakes normaly or do you go for the larger size ?
post #33 of 11576
Quote:
Originally Posted by Melody25

OK this might be a stupid question but... What tip do you use and how do you make those beautiful star swirls on top of cupcakes? I can never get them to come out right maybe my tip isnt big enough



You have to go for the big guns icon_smile.gif

I typically use a Wilton 1 M star tip or my Ateco 825, 826 or 827 tips for stars.

Wilton also has a large french star tip that I use sometimes (more teeth that are smaller) as well as a closed star tip, and I use my Ateco 804, 805 or 806 for just large round plain tips (I don't think Wilton has an equivalent). Ateco has sets of large closed star and french star tips, but haven't gotten them yet.
~Sue~

Promote Frostitution - eat a cupcake!

herboudoir.blogspot.com
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~Sue~

Promote Frostitution - eat a cupcake!

herboudoir.blogspot.com
Reply
post #34 of 11576
Quote:
Originally Posted by fiddlesticks

Does everyone bake just the standard size cupcakes normaly or do you go for the larger size ?



I bake standard size cupcakes 90% of the time.
~Sue~

Promote Frostitution - eat a cupcake!

herboudoir.blogspot.com
Reply
~Sue~

Promote Frostitution - eat a cupcake!

herboudoir.blogspot.com
Reply
post #35 of 11576
HerBoudoir... Thanks ! Maybe its just mine ,but sometines they seem kind of small to me ?Also I love the 1m tip and the 1B tip Im not sure what 1B is really for but it makes a nice design !
post #36 of 11576
I am so excited to see this thread. So many times I've wished for a separate forum just for cupcakes. icon_biggrin.gif

I am thinking that for the cupcake to dome nicely, the oven needs to be more on the hot side. You are looking to do the opposite of what you do for cakes. I like the idea of starting with a hot oven and turning the temperature down. Makes sense to me!

Some of my questions:

- How do people end up with paper cupcake wrappers that still look pretty and not brown and ugly after they've been baked in?

- Do cupcakes freeze well in papers? In nutcups?

- What tricks do you use to keep icing off of the wrappers?

- For a domed cupcake, how much batter do you use? For a flat cupcake?

See, I'm full of questions.
"To laugh often and to love much..., to appreciate beauty, to find the best in others, to give one's self..., this is to have succeeded."
Ralph Waldo Emerson
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"To laugh often and to love much..., to appreciate beauty, to find the best in others, to give one's self..., this is to have succeeded."
Ralph Waldo Emerson
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post #37 of 11576
What a great topic! Who doesn't want to talk about cupcakes?????!!!! icon_biggrin.gif

I have a question about filling...has anyone ever filled a cupcake with mousse (maybe thinned a little)? Ds's b-day is tomorrow and I'm making cupcakes (vanilla) and wanted to fill at least half of them with chocolate mousse. TIA
post #38 of 11576
If you want bigger a star tip than Wilton's 1M, you have to get the set of 10 star pastry tips from Ateco. They range from 5/32" to 11/16" sized openings - so normal size to huge. A little pricey (about $17 for the set), but I think the Ateco tips are better quality than Wilton.

You can also sometimes find extra large star tips at restaurant supply stores.
~Sue~

Promote Frostitution - eat a cupcake!

herboudoir.blogspot.com
Reply
~Sue~

Promote Frostitution - eat a cupcake!

herboudoir.blogspot.com
Reply
post #39 of 11576
awesome thread, what is bettercreame Melvira? And how is the baby doing?

This thread is soooooo good, I sure hope they will create a cupcake forum for us. I usualy always have domes on my cc's... I fill 2/3's full and bake at 350 for 18-20 minutes, even my mini's are domed.
<3Lori<3
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<3Lori<3
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post #40 of 11576
I also use the 1M and sometimes the 2D. I almost always make just the regular size cupcakes. Lets keep this going! I would still like to have the yummymummy cupcake recipe! Would just love to have a domed cupcake! LOL icon_rolleyes.gif

Linda
post #41 of 11576
Quote:
Originally Posted by jadak

What a great topic! Who doesn't want to talk about cupcakes?????!!!! icon_biggrin.gif

I have a question about filling...has anyone ever filled a cupcake with mousse (maybe thinned a little)? Ds's b-day is tomorrow and I'm making cupcakes (vanilla) and wanted to fill at least half of them with chocolate mousse. TIA



Oh yeah... mousse is the best filling... light and creamy... yummy
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
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They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
Reply
post #42 of 11576
Hope this thread continues!! I have to go to the cake suppy store now ! ( tough job but someone has to go ) LOL! Check you all when I get back !
post #43 of 11576
I've filled mine with mousse before. I've used that European mousse you can find in boxes in the grocery store. I cant think of the brand right now, its in the baking aisle under the puddings.
post #44 of 11576
How exciting!I love to bake cupcakes,my favorite is dark chocolate cupcake with raspberry filling and whipped chocolate ganache frosting.Not to sweet and the raspberry middle is to die for.When I use my bismark tip I always put it in three different spots towards the middle and just put in a little filling in each.That way you can can filling in almost every bite.
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 #45 of 11576
Quote:
Originally Posted by GrandmaG

This is a great idea! I see many future posts written on this thread. The Martha Stewart Cupcake week got me excited to make more cupcakes. Here is a good You Tube video to make simple flowers on cupcakes.
http://youtube.com/watch?v=E9qtZwHHmx4



oh i love that idea...saved it to my FAV's on YouTube...thanks for sharing that....gonna do that for my momma
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