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Why do papers come off - Page 4

post #46 of 58
Quote:
Originally Posted by Ironbaker

I've had this happen way too many times lately and I intentionally tested it. I'm of the club that it is definitely moisture/fat related - be it too much fat in my recipe in relation to the dry ingredients OR adding moisture out of the oven (covered in tupperware, taking out of frig, etc.)

I baked some yesterday, followed recipe, no extras, left on counter for a couple of hours - no peeling.

I've used same recipe, added pureed fruit, sour cream - sooo moist and was peeling as I was taking them out of the pan. Same thing happened with another dozen that didn't start peeling until I covered them. It is possible that I may need to tack on a few more minutes of bake time to help.

Being that I'm in Atlanta, the humidity is a beast right now and I really have to watch it. I find that I cannot do too many extras (fat/liquid) without compensating for it with the dry or else I'll pay for it via the Peel Fairy Monster.

This is my biggest pet peeve with cupcakes.

A quick fix when I'm in a bind - putting them (peeling liner and all) in a prettier liner or a nut cup. Those never peel, sometimes I just use those.

$.02



Same here. I did 2 batches each chocolate, butter, and pumpkin cupcakes on the same day and used the same liners....only the pumpkin one's peeled. They were completely cooked but are more moist by nature than the others.
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post #47 of 58
I didn't read all the posts to see if someone mentioned this already, but I recently discovered greaseproof liners. They cost a little more but they are awesome. And you can get deals at Home Goods and Amazon.com. I think its the grease of the cake absorbing into the paper that lessens its hold. Greaseproof liners remain "stiff", standing up straight, fully attached and best of all you can still see the design on the liner. Its not faded by the oil. Good luck.
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post #48 of 58
Quote:
Originally Posted by Bluehue

These would have to be my favoutie as far a plain wrappers go - whether baking pure vanilla cupcake - red velvet or mud cupcakes.
http://www.champagnecakes.com.au/flowers1.html..
Best thing is - they do not fade after baking and stay as firm and straight as pre baking.
Made in the UK - and by far the best i have ever used.

Bluehue



Bluehue does your packet of cases have a brand name on them at all, the ones that are made in the UK? I currently buy some great ones from Cakey Makey in the UK, but I am looking for something as good, but cheaper if possible.
post #49 of 58
Oh gosh, this is such a stress-maker for me!!

I am not sure about the humidity theory, I think for me it is to do with the moisture in the cake itself OR the cases.

I made some red velvet cakes (v moist) last weekend, and they all peeled. That was a practice run for a wedding tomorrow, so I just made the wedding batch and they are cooling as I write...... so far, so good! I cooked a little longer as I read about the 'undercooked' theory. I made a couple smaller cupcakes just so I could make sure they were ok before going to the wedding, and they are peeling. So maybe it's something to do with cooking times and the size of the cake? But surely my small cupcakes would be MORE cooked than their non-peeling, larger counterparts? I am so confused.

I also did a vanilla cake batch and just one - ONE!!!! - of them is peeling!!! Only on one side of the cake, too. It's such a mystery!

I take my cupcakes out of the pan and onto the cooling rack pretty much immediately once they're out of the oven (clean toothpick!).

I am in England where it is extraordinary for it to be humid. It's always fresh and never humid. So I don't know about that.

OH MY GOSH I just checked and all of my red velvets are peeling! NOOO! This is going to look AWFUL for the wedding tomorrow! Maybe I will double up the cases to hopefully make it look better?

Using some stiff, patterned cases. They look like they should hold up nicely but obviously not.

ARGH this is irritating me. I need answers! We need to hire a professional scientific team.
post #50 of 58
Another UK baker here. Cheapest and best liners I have found are from ASDA (they sell a mix pack of brown and white muffin size). I have made all types of cupcake in them from the regular vanilla to the super moist carrot cake. The only time I have had a problem is where I try and cook a low fat recipe that has a lot of egg white folded in or using cocoa powder. Basically anything drying to the mix.
post #51 of 58
Quote:
Originally Posted by Dayti

Quote:
Originally Posted by Bluehue

These would have to be my favoutie as far a plain wrappers go - whether baking pure vanilla cupcake - red velvet or mud cupcakes.
http://www.champagnecakes.com.au/flowers1.html..
Best thing is - they do not fade after baking and stay as firm and straight as pre baking.
Made in the UK - and by far the best i have ever used.

Bluehue



Bluehue does your packet of cases have a brand name on them at all, the ones that are made in the UK? I currently buy some great ones from Cakey Makey in the UK, but I am looking for something as good, but cheaper if possible.



Dayti - i will find out for you and get back with a name.
I buy them in clear tubes - no name on them icon_confused.gificon_rolleyes.gif
Bluehue
post #52 of 58
Quote:
Originally Posted by Bluehue

Quote:
Originally Posted by Dayti

Quote:
Originally Posted by Bluehue

These would have to be my favoutie as far a plain wrappers go - whether baking pure vanilla cupcake - red velvet or mud cupcakes.
http://www.champagnecakes.com.au/flowers1.html..
Best thing is - they do not fade after baking and stay as firm and straight as pre baking.
Made in the UK - and by far the best i have ever used.

Bluehue



Bluehue does your packet of cases have a brand name on them at all, the ones that are made in the UK? I currently buy some great ones from Cakey Makey in the UK, but I am looking for something as good, but cheaper if possible.



Dayti - i will find out for you and get back with a name.
I buy them in clear tubes - no name on them icon_confused.gificon_rolleyes.gif
Bluehue



Hmm, mine also come in clear tubes, with no name on icon_rolleyes.gif You can get them in packs of 50 or 500. The 500's just come wrapped in a long clear plastic bag with a white tape tie at the top. Maybe they are the same ones.
post #53 of 58
Quote:
Originally Posted by Dayti

Quote:
Originally Posted by Bluehue

Quote:
Originally Posted by Dayti

Quote:
Originally Posted by Bluehue

These would have to be my favoutie as far a plain wrappers go - whether baking pure vanilla cupcake - red velvet or mud cupcakes.
http://www.champagnecakes.com.au/flowers1.html..
Best thing is - they do not fade after baking and stay as firm and straight as pre baking.
Made in the UK - and by far the best i have ever used.

Bluehue



Bluehue does your packet of cases have a brand name on them at all, the ones that are made in the UK? I currently buy some great ones from Cakey Makey in the UK, but I am looking for something as good, but cheaper if possible.



Dayti - i will find out for you and get back with a name.
I buy them in clear tubes - no name on them icon_confused.gificon_rolleyes.gif
Bluehue



Hmm, mine also come in clear tubes, with no name on icon_rolleyes.gif You can get them in packs of 50 or 500. The 500's just come wrapped in a long clear plastic bag with a white tape tie at the top. Maybe they are the same ones.






Yes, thats how mine come - thumbs_up.gif
Seeing my supplier today - so will ask and let you know later today
Bluehue. icon_smile.gif
post #54 of 58
Now you got me to wondering.....I did go from putting 45 grams to 60 grams (a little above 2/3 full in the baking cup) and I don't get peeling liners. Then again I now bake for a minimum of 21 minutes.

When you bake a cake and it is done, it does shrink back from the sides. So when you bake a cupcake and it is done it could shrink back from the side of the "pan", which is the cupcake cup. If you don't have enough batter in the cup, it might shrink enough from the. Liner and be unable to continue to cling to the cupcake, especially if it is under baked. As under baked cupcakes will shrink in size and sink on top after they come out of the oven. I did have the mistake of making under baked cupcakes last week, but none of them peeled away from the liner. They were filled with 60 grams of batter versus the 45 grams I used to do.

Now this would be different if you filled the cup so that the batter did not rise over the top. Then this theory would not work. I have never had a cupcake liner peel away on a cupcake that doesn't rise up above the top of the edge of the liner. So it could be something to do with that too.

Anybody else?
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post #55 of 58
Quote:
Originally Posted by Bluehue

Quote:
Originally Posted by Dayti

Quote:
Originally Posted by Bluehue

Quote:
Originally Posted by Dayti

Quote:
Originally Posted by Bluehue

These would have to be my favoutie as far a plain wrappers go - whether baking pure vanilla cupcake - red velvet or mud cupcakes.
http://www.champagnecakes.com.au/flowers1.html..
Best thing is - they do not fade after baking and stay as firm and straight as pre baking.
Made in the UK - and by far the best i have ever used.

Bluehue



Bluehue does your packet of cases have a brand name on them at all, the ones that are made in the UK? I currently buy some great ones from Cakey Makey in the UK, but I am looking for something as good, but cheaper if possible.



Dayti - i will find out for you and get back with a name.
I buy them in clear tubes - no name on them icon_confused.gificon_rolleyes.gif
Bluehue



Hmm, mine also come in clear tubes, with no name on icon_rolleyes.gif You can get them in packs of 50 or 500. The 500's just come wrapped in a long clear plastic bag with a white tape tie at the top. Maybe they are the same ones.






Yes, thats how mine come - thumbs_up.gif
Seeing my supplier today - so will ask and let you know later today
Bluehue. icon_smile.gif






OK - Continuing on - lollll
Well knock me over with a feather - after all these years of using the brand of cases i do - and thinking they were made in the UK - they are made here who knew ..................not me - icon_surprised.gificon_surprised.gificon_surprised.gif
So many rave about them - whether your recipe has alot of fat/oil or is more like a vanilla sponge - they hang on tight to your cooked cupcake and are the best coloured cases ever.
Here is the link to the company - CONFETA - http://www.confeta.com.au

You can email them and ask for a supplier closest to you - if you have any problems - just PM me - thumbs_up.gif

Bluehue. icon_smile.gif
post #56 of 58
Thankyou for the research Bluehue! icon_biggrin.gif
Maybe the ones I buy are Confeta, sounds like I am the one who should be doing the digging. They are definitely greaseproof and I agree they hold their shape. I only tried the white ones, not the coloured ones they also sell at Cakey Makey, but they are all on the same page.


(To everyone else, sorry for hijacking the thread icon_redface.gif )
post #57 of 58
Hi!!
This is the reply I got for the Reynolds company...hope it helps!!

Thank you for your inquiry regarding Reynolds® Baking Cups.

Cupcakes made from batters with high fat content do sometimes separate from foil or foil lined baking cups as they sit, but with Reynolds Baking Cups, this is easily solved by filling the backing cup 3/4 full with batter. How can you be sure your Baking Cup is 3/4 full? Our Reynolds Baking Cups are 1 1/4-inch deep so the batter should be 1 inch deep or fill the Baking Cup to 1/4 inch from the top.

Please do not hesitate to contact us in the future if you have any other questions concerning Reynolds consumer products.

Jim, Reynolds Consumer Response
ContactUs@reynoldskitchens.com
Ref # 1018567
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post #58 of 58
I'm bringing this up again because I had some liners peel away, but that was after three days of storage in an air tight container. It does help the cupcakes to stay moist and even after three days everybody still wants them.

But the ones that are peeling are the ones that I'm sure I underbaked a bit and should have kept in the oven one minute longer. When am I going to learn.....

Anyway, underbaking, for me, is still the culprit.
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