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Make cupcakes dome! - Page 2

post #16 of 54
Also, refrigerate the batter before baking
When the going gets tough, the tough start baking!
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When the going gets tough, the tough start baking!
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post #17 of 54
Thread Starter 
Oh I love Alton.. lol.

I would never dream of turning my cupcakes out like that!

Thank you.
post #18 of 54
Me either Rocketgirl. But I guess you have to say something like that b/c there is ALWAYS someone who would. I let them sit in the pan for 5 min then use an angled spatula or knife to get them out b/c they're still soft & you can smoosh them.
Friends will enhance your life. Everyone else is just an acquaintance
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Friends will enhance your life. Everyone else is just an acquaintance
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post #19 of 54
Thread Starter 
Alright,

I did one pan 2/3 full and the other pan 3/4 full. Obviously the 3/4 rose more icon_smile.gif

Baked in ungreased paper liners.

Preheated oven to 400 then popped the cupcakes in. I think I should have let the oven come back to 400 (someone suggested this!) before dropping the temp but i got nervous... I also added 3 cakes ( 2 6in and one 5 inch) about 5 minutes after.. so I didn't have as much of the dome as i wanted.. but still am happy enough. They usually come out perfectly flat! Thanks for all the help!

WASC great taste, not wild about the texture. It seems like it would be too soft to hold my heavy BC (sugarshacks). Perhaps it is becuse I ahve been "ruined" by box and store bought cakes! Also seems like it would be WAY to hard to carve. Perhaps this is another posticon_smile.gif
LL
post #20 of 54
That's about the size dome I want! Subtle, but not volcano peaks. I love WASC. It does fine w/ Sugarshack's buttercream--that's what I use. As for carving, I always stick my cakes in the freezer (no matter scratch or box) for 30 min - 1 hr (depending on the size of the cake) before carving. You get fewer crumbs & not so much sticky on the knife---that's my only complaint about torting WASC, but everyone loves it!
Friends will enhance your life. Everyone else is just an acquaintance
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Friends will enhance your life. Everyone else is just an acquaintance
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post #21 of 54
Thread Starter 
dandelion!

Thanksicon_smile.gif Good luck with your cupcakes endeavors (I really hate the things).

I have never put cakes in the freezer/ cooler. I worked at a place and they said you never had to but I always see "real" cake places putting everything in the cooler. I can imagine it makes crumb coating easier. icon_smile.gif

Thanks for the posts.

Rocket
post #22 of 54
Thread Starter 
UPDATE:!!!!! I baked at 400 and they domed even more.. as long as they don't fall when the cool I will post a photo!!

They took a long time, but look awesome! THANK YOU ALL!!
post #23 of 54
Yup, bumping it up to 400 between batches will really help with the dome. That burst if heat pushes it up and sets the sides so the batter has to burst out the top.
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 #24 of 54
I agree the 400 oven to start works like a charm!
post #25 of 54
I use Betty Crocker cake mix and bake according to the directions on the box. I fill the cups about 2/3 full. Here's what they look like:
LL
LL
post #26 of 54
@Mickeebabe

With the betty crocker - do they fall afterwards or do they stay nicely puffed like that?

Thanks,

Donna
post #27 of 54
If you heat the oven to 400 degrees and put the cupcakes in it for 7 minutes. Then I turn the oven to 350 and finish the baking. When I take a batch out I then turn the oven back to 400 and wait for it to signal that it has reached that temp before I put the next ones in. This has always worked for me.
evelyn

Cake brings out the inner child in you.
 

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Cake brings out the inner child in you.
 

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post #28 of 54
Thanks everyone, just read the whole thread...very helpful info!
If you have faith as a grain of mustard seed, you will say to your mountain, "MOVE!" and it WILL move...NOTHING will be impossible for YOU!
- Matthew 17:20
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If you have faith as a grain of mustard seed, you will say to your mountain, "MOVE!" and it WILL move...NOTHING will be impossible for YOU!
- Matthew 17:20
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post #29 of 54
Can't wait to try this! Does the cooking time change? Thanks!
Lyndi M.
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Lyndi M.
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post #30 of 54
I would have never thought of that. I love it!!! I am going to try this next time I do cuppies. Once again, I love this site!!!!
Cake makes everything better!!!!
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Cake makes everything better!!!!
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