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Could this be the secret to great domes?? - Page 2

post #16 of 25
With muffins, if you overmix the batter it will dome everytime--learned in my food science class. People mix muffins, not moisten the batter
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post #17 of 25
My recipies are from scratch. I don't want any unnatural stuff in my cakes.

What recipie are you using (if you don't mind sharing)?
post #18 of 25
Ihate to be the rain on this parade, but a dome on a cake is a sign of cake abuse. It means the cupcakes were baked in too hot an oven, and aren't as moist as they could be, or they have too much leavening and are subject to craters.

domed cake= bad cake icon_sad.gif
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post #19 of 25
Ouch! Though the last 2 batches I've made using that trick didn't work either.... icon_sad.gif
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post #20 of 25
Sorry txkat but I disagree with your comment.

I have been running a successfull cupcake and cookie business for the last 3 years. My domed cupcakes are so light and moist. I have not had one complaint as yet. I have customers who keep coming back for more.

The temperature is not too high, it's perfect. The cakes are perfect.
As they say, the taste is in the pudding......or cupcake in this case!!
post #21 of 25
I just got back from a visit to New Orleans. I went to a cup cake shop there and not ONE of their cupcakes had domes on them. I asked about the batter and the gal told me they use more 'liquid' in their batter, so they don't get light and airy like regular cupcakes. Of course I had to buy one at $2.25 a piece and it was a more dense cake and moist. I had the White Almond with Almond BC frosting. Hope this helps the 'doming' issue and affirms, that dome or no dome, what counts is the taste. No one was batting an eye at paying over 2 dollars for one cupcake.

Does anyone at CC use a seperate batter for their cupcakes? I had never heard of this and the lady wouldn't tell me what 'additional' liquid they used. For us in the cake business, I always use my left over cake batter. icon_smile.gif
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post #22 of 25
I think it depends on the batter. I've baked in the same oven temp & had some come out flat, some flatten & spread everywhere & then some have a slight dome. I mean dome, not peak!

But I did find that 400 for 1 - 1 1/2 min then down to 350 for about 14-15 min was perfect. I don't overbake & mine are always moist.
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post #23 of 25
hi There,

I'm really enjoying reading this thread and am looking forward to making some cupcakes tomorrow!!

Can anyone post or pm me their favourite no fail recipe for vanilla & chocolate cupcakes. The ones I've tried so far are just average and I want a cake that's nice and moist. (Please note I live in London, UK so can't get hold of crisco/shortening, which I see in many recipes)

TIA x x
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post #24 of 25
I'd like the same Hailinguk, please pass the info along if you get any. I have had to stick with boxed yellow cupcakes because all my scratch recipes I've tried have been a bust. icon_sad.gif
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post #25 of 25
Crud I wish I could help. I like using doctored cake mixes. I know that I've NOT had luck w/ using the Hershey's Chocolate cake recipe for cupcakes. Maybe someone else can help on scratch recipes. Try this http://docs.google.com/View?docid=dtxcrsv_94f2877ghh I hope it works. For some reason my copy & paste function isn't working on my computer so I had to type it in.
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