HI everyone!
Can anyone share the secret to getting the buttercream rounded dome under the fondant? I see so many that are perfectly domed and rounded and no evidence of buttercream seepage. How can I get the nice even frosting dome below the fondant covering?
This particular one does look like ganache, but I know exactly what you're talking about! I can't figure it out either. The last time I used fondant on a cupcake, I had to use very little buttercream for fear of it oozing out! I hope someone has the secret and will be willing to share!
Has any one tried laying the fondant on the cup cake and the using the bismark 230 ( i think thats the one) to fill it .
Like slide the tip under fondant and filling like you would a cup cake.
You might explode a few but it might work that way... IMO
It's fondant, that's what the description under the photo said (found it on flickr when I was looking for an example to show you!)
Oh, I believe you! I just think that the brown color may be misleading. I get so excited when I see that someone's made a post! Still hoping for the secret to be revealed! Uh...Oh... just thought...maybe my posting this may lead you to believe someone has left a post with the answer. Sorry! I'll stop posting until I see the answer! Thanks again for putting this question out there!
Here's what I see:
A flat cupcake that has a scoop out of it for filling. A buttercream dome with a layer of fondant.
If it was me, I'd just either pipe a big ole plop of buttercream in a dome and slap on the fondant.
If you were nervous about the edges, you could run a spatula around it.
As far as the seepage, that's just getting used to the right amount of buttercream for this style. Two or three cupcakes and you'd have the hang of it.
The perfectness of the buttercream dome is because you have placed fondant on it. The buttercream was not perfect before the fondant was placed on it.
The perfectness of the buttercream dome is because you have placed fondant on it. The buttercream was not perfect before the fondant was placed on it.
This was my original thinking but it seemed too simplified! 
I am known as the official 'Queen of overthinking'
lol
I haver tried this but I would suggest shaping the buttercream onto the cupcake and then putting it into the fridge until the BC has hardened. I think this would make it easier to place the fondant on and stop the seepage. Just a thought!
Here's what I see:
A flat cupcake that has a scoop out of it for filling. A buttercream dome with a layer of fondant.
If it was me, I'd just either pipe a big ole plop of buttercream in a dome and slap on the fondant.
If you were nervous about the edges, you could run a spatula around it.
As far as the seepage, that's just getting used to the right amount of buttercream for this style. Two or three cupcakes and you'd have the hang of it.
The perfectness of the buttercream dome is because you have placed fondant on it. The buttercream was not perfect before the fondant was placed on it.
How dpes one make a flat cupcake or is just the top cut off first?
I would think that you would need to cut the top off to make it level. I'll tell you what those cupcakes look really good.
Flat cupcakes.
Well, I'm no expert. But one mix I use for nice cakes always makes flat cupcakes. Hate it for cupcakes. DH Butter Recipe Golden. Great flavor, won't dome on a cupcake.
Some people say that how high you fill the cupcake will make a dome or not. I'm not sure.
However, most recipes should be able to be adjusted for no dome, or at least slow the cooking down to minimize it (325F).
Flat cupcakes.
Well, I'm no expert. But one mix I use for nice cakes always makes flat cupcakes. Hate it for cupcakes. DH Butter Recipe Golden. Great flavor, won't dome on a cupcake.
Some people say that how high you fill the cupcake will make a dome or not. I'm not sure.
However, most recipes should be able to be adjusted for no dome, or at least slow the cooking down to minimize it (325F).
oh thanks! yeah i might have to bake some and just see how it goes.
How would you adjust a recipe for no dome?
I made flat cupcakes with WASC recipe. I baked them at 300 degrees and they came out perfectly flat. I made standard size and king size. Both were flat. Hope it works for you too!
you just make the top rounded with your bc. load it on, gently scrape from middle outwards with small spatula. there is virtually no trick to it. put in fridge before putting fondant cap on, smooth with fondant smoother. perfectly round and smooth every time.
I made flat cupcakes with WASC recipe. I baked them at 300 degrees and they came out perfectly flat. I made standard size and king size. Both were flat. Hope it works for you too!
oh great! thanks for the tip. I've never made a WASC recipe before but I've already printed one out and want to try. I've just stuck to straight box mixes. haha.
[quote="frogcooke
How dpes one make a flat cupcake or is just the top cut off first?[/quote]
Same recipe as a domed cupcake but swap butter for margarine (don't know what that's called in the USA. SHORTENING! That's the one. Like butter but not). Also, fill the case about 1/3rd full.
How dpes one make a flat cupcake or is just the top cut off first?
Same recipe as a domed cupcake but swap butter for margarine (don't know what that's called in the USA. SHORTENING! That's the one. Like butter but not). Also, fill the case about 1/3rd full.
ahhh ok!
How dpes one make a flat cupcake or is just the top cut off first?
Same recipe as a domed cupcake but swap butter for margarine (don't know what that's called in the USA. SHORTENING! That's the one. Like butter but not). Also, fill the case about 1/3rd full.
ahhh ok!
pleasure.
good tutorial here for this technique:
http://www.cakejournal.com/archives/cupcake-decorating-part-3
Hey Ladies - I found this!
http://cakejournal.com/tutorials/cupcake-decorating-part-3/
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