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Make cupcakes dome!

post #1 of 54
9/19/08 at 12:42pm
Thread Starter 
After years of trying to get my cakes and cupcakes not to dome, I have perfected it. But now I want my cupcakes nice and tall. Any suggestions?

I bake at 350 using duncan hines. Foil cups with paper liner and fill it 2/3. Sometimes they come out with a nice dome, then fall flat after cooling.

Any tips?
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post #2 of 54
9/19/08 at 1:49pm
I wish I knew, but I would like to know if someone has a tip. I'm sure it's probably addressed in the thread on cupcakes, but I just don't have time to read that many pages & I get a headache after reading so much on the computer.
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post #3 of 54
9/19/08 at 9:27pm
Thread Starter 
I agree aboutthe cupcake thread.... I searched CC but haven't found it. If i figure something out I will let you know icon_smile.gif
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post #4 of 54
9/19/08 at 9:41pm
Quote:
Originally Posted by Rocketgirl899

After years of trying to get my cakes and cupcakes not to dome, I have perfected it. But now I want my cupcakes nice and tall. Any suggestions?

I bake at 350 using duncan hines. Foil cups with paper liner and fill it 2/3. Sometimes they come out with a nice dome, then fall flat after cooling.

Any tips?



If you want them to dome try adding more batter to the liner.
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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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post #5 of 54
9/19/08 at 9:46pm
Rocket girl, I found that if I let them go just a minute longer they will hold their dome. The dome comes from steam and if you let it dry out a little bit there will be no extra steam inside to dissipate and thus let them fall. At least that's my experience.
Catherine

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Catherine

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post #6 of 54
9/20/08 at 6:34am
I agree with all of the above... I just started doing cupcakes about a month and a half ago. I mean where I was concerned pretty much with their appearance! icon_lol.gificon_redface.gif I have never gotten a "pretty" cupcake fresh from the oven. If they rise above the liner, they kind of like platter out past the top instead of doming up. I've tried filling more or filling less and I've also gotten headaches from trying to catch myself up on the giant cuppie thread!! icon_cry.gificon_cry.gificon_cry.gif Maybe Mel or fiddlesticks or meemaw will see this and chime in!! thumbs_up.gif
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post #7 of 54
9/20/08 at 10:05am
I fill mine 3/4 and that just comes to the top of the paper and allows the dome. Check out wilton - they got new paper liners they call bridal shower, but they are the cutest pink with white dots - very girl birthday!

I have silicone liners and I must say people miss the paper - its like a ceremonial thing I think! LOL
Catherine

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Catherine

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post #8 of 54
9/20/08 at 12:28pm
Thread Starter 
Thanks! I am baking them for Thursday so i will report back icon_smile.gif
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post #9 of 54
9/20/08 at 1:08pm
I have the same problem if I fill them a little more they just spread out around the liner, not up. Then I have a flat top that leaves a 1/4" ring around the cupcake & I have to trim it off.
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post #10 of 54
9/20/08 at 11:44pm
I read somewhere here that the secret to domed cupcakes is to overheat your oven to 400 degrees, then reduce to 350 when you put the cupcakes in. I'm going to give it a try tomorrow - I'm baking cupcakes for my preschool class party. I'll let you know what happens!

Bev
Beverly
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Beverly
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post #11 of 54
9/21/08 at 4:10pm
Hey Rocketgirl, it worked! I have nicely domed cupcakes! I preheated the oven to 400 but let a lot of the heat out shuffling the pans to make them fit. I shut the door (cupcakes in oven icon_surprised.gif ) and brought the heat back up to 400, then dropped it to 350. thumbs_up.gif

Just curious - how do you not get the dome? Lower temp?
Beverly
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Beverly
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post #12 of 54
9/22/08 at 10:37am
Yes you are compeltly right. You preheat oven to 400 and then after you put cuppies in cut it down to 350. It works for me every time. Melvira is the one that figured that out so we have to give her the props. icon_lol.gif
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I used to skinny dip but now I chunky dunk!!!
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post #13 of 54
9/22/08 at 11:42am
OOOH I have to try that! My cupcakes ALWAYS fall icon_sad.gif
Laura
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Laura
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post #14 of 54
9/22/08 at 4:24pm
Thread Starter 
Thanks! I bake tomorrow. I am going to try the WASC cake for the first time ... ahh!

4laynes:I just bake at a lower temp usually 325. takes longer, but i waste less when i level the cakes icon_smile.gif
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post #15 of 54
9/22/08 at 4:29pm
Alton Brown did a muffin episode on "Good Eats" a couple nights ago. He talked about the 400 degree oven thing. And don't turn them upside down on a rack or else the tops could cave in or fall.
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