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Flat top Cupcakes

post #1 of 9
Thread Starter 
Hi,

I was hoping someone could answer this question. I have made heaps of cupcakes previously but all with a dome height.

does anybody know how i can get a flat top cupcake. I need to cover with ganash and then fondant this weekend, then put some decorations on top of that, but really want a flat top and just cant figure out how to get it. Thanks in advance. Any help would be great.

thanks
post #2 of 9
Not sure...but hope this "bump" helps.

I would like to know as well.
post #3 of 9
Thread Starter 
post #4 of 9
this measurement is in celcius, but Im sure you will be able to convert it, if I do domed cc's then I bake them at 180deg, if I want flat tops I bake at 150deg. I have a fan assisted oven, so you might have to play around for a bit to find your right temps.
HTH
post #5 of 9
Thread Starter 
Quote:
Originally Posted by Cakechick123

this measurement is in celcius, but Im sure you will be able to convert it, if I do domed cc's then I bake them at 180deg, if I want flat tops I bake at 150deg. I have a fan assisted oven, so you might have to play around for a bit to find your right temps.
HTH



Thank you so much for your help, i will have to do a test run until i get it right, i have a fan forced oven too..
post #6 of 9
If you look at some of the other pics on that site you will see that those cupcakes are not feeling the cup at all. There is a small cupcake, a layer icing, and then the fondant. So, even if the cupcake has a dome, the icing is flat.

Here's a pic:

http://www.facebook.com/photo.php?pid=4121594&id=326709268655#!/photo.php?pid=3867002&id=326709268655&fbid=394245888655

HTH!!
Mary Jo
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Mary Jo
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post #7 of 9
If I want domed cupcakes, I fill the tins 2/3 full. If I want flat tops, I fill 1/2 full. One thing that I've noticed is that if I substitute the milk or water for fruit juice, the fruit juice ones are always flat no matter how full the tins are.
post #8 of 9
Quote:
Originally Posted by adonisthegreek1

If I want domed cupcakes, I fill the tins 2/3 full. If I want flat tops, I fill 1/2 full. One thing that I've noticed is that if I substitute the milk or water for fruit juice, the fruit juice ones are always flat no matter how full the tins are.



Substituting juice means you are taking our necessary fat that helps the cupcake rise. So this is an option.

I just wanted to add a comment about the photo posted from FB. Cute cupcakes! They are filled half way so they may not have domed. But given that if they did dome it didn't come up past the liner, you may not know it. You can fill in the frosting around the dome and still have a flat top to decorate. Seeing one cut in half would be cool.

I like the look of the fondant on these photos, I'm going to save that idea to try sometime. thumbs_up.gif
I am no longer active on CC.  They will not let me delete my account.
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I am no longer active on CC.  They will not let me delete my account.
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post #9 of 9
Thread Starter 
Thanks everyone for your great advise. I didnt even think to keep searching through the photos LOl.. Will try and fill them half way tomorrow and see how i go
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