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Liners indenting

post #1 of 20
8/20/08 at 5:06am
Thread Starter 
How do you prevent the liners from indenting when you add the batter? I tried the bag method and it works sometimes but not all the time. Also, do you sell the ones that have a indent in them?
Jen...
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post #2 of 20
8/20/08 at 5:49am
The reason your papers are indenting is because they're too flared out to begin with. Store your papers in a tight-fitting cup to prevent this.
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Peace,
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post #3 of 20
8/20/08 at 6:08am
Thread Starter 
Thanks! I will do that.
Jen...
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post #4 of 20
8/20/08 at 8:58am
I am curious, what is the bag method?

This is my biggest pet peeve of all with making cupcakes!

I find most of the cute ones(especially from Wilton) come very flared out when you purchase them.

I have the best of luck with liners that I buy in bulk from Pfeil&Holing.
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post #5 of 20
8/20/08 at 10:13am
Thread Starter 
the bag is an icing bag that you fill with the batter and poor it in the liners that way. It is much more even when you do that. If I spoon it I get lumps and clumps.
Thanks for the tip on where to get the liners!
Jen...
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post #6 of 20
8/21/08 at 7:34pm
I use a regular size ice cream scoop. No drips, same amount of batter in every cup and all cupcakes bake the same size. I t works great....
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post #7 of 20
8/21/08 at 8:15pm
same here...ice cream scoop. perfect portions
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the early bird may get the worm, indeed, but the second mouse is the one who gets the cheese!
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post #8 of 20
8/22/08 at 2:59am
Thread Starter 
love the ice cream scoop idea! What kind do you use? The kind with the squeeze handle?
Jen...
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post #9 of 20
8/22/08 at 3:12am
Agree - sometimes if the liners are too big they will 90% of the time do this; or at least this has been my experience. My problem with liners though is that I find these REALLY cute patterns but once the cupcakes come out of the oven you can barely see the pattern! Must be something to do with oil in the batter absorbing into the liner? icon_confused.gif

As for getting even cupcakes I agree that the ice cream scoop or the icing bag would work the best to get the nice even levels. icon_smile.gif
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post #10 of 20
8/22/08 at 3:49am
Thread Starter 
I have the same problem with the pattern liners. So now I just put paper around them that I like.
Jen...
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post #11 of 20
8/22/08 at 4:01am
I've noticed when I separate the liners to place them in the cups I have to be careful not to press the crimps. It will put a dent in them. I like the bag method idea. I'll have to try that. I use a cookie scoop but some of the batters are really thin and makes a mess and takes a lot of time. I wish someone would invent something easier like a pancake batter dispenser but smaller for cupcakes!
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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post #12 of 20
8/22/08 at 5:44am
I also use an ice cream scoop for my cupcake batter. I use a metal one with the squeeze handle.(learned that from"The Barefoot Contessa)

I also use them religiously for cookies, I have evey size.

I thought about getting a pancake batter dispenser for this purpose, especially when making a large amount.

I could swear I saw one somewhere that would be perfect for this. I think it was probably Chefs Catalog. I'll have to check again.
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post #13 of 20
8/22/08 at 5:10pm
I tried using the Wilton chocolate dispenser funnel thingy for cupcake batter, but the opening is too small, it took wayyyy to long to fill each cupcake cavity. Now I just use a ziplock as a giant piping bag.
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post #14 of 20
8/22/08 at 5:21pm
LisaR64. I tried that in the past to and NO it just doesent work .
I also use an ice cream scoop!
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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
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post #15 of 20
8/24/08 at 11:26am
any thoughts on how to get the liners separated without damaging them???
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