Hi. Don't know how to phrase this, but here goes. I'm a newbie, baking, decorating since March 2010. I have done well with cakes, use WASC primarily with variations. For chocolate, Darned Good chocolate Cake (cake doctor) without the chips. I just started using high ratio shortening with a couple of crusting BC recipes with wonderful results (LOVE hi ratio vs. crisco!!!!) So far, the only refrigerated icing used by me is Pastry Pride.

When I've made Darned Good Choc Cake as a sheet or stacked cake, it is a wonderful, dense, moist cake; but it is almost TOO moist! When I make cupcakes with same recipe, they are perfection.

When I make WASC cakes they bake and decorate and taste great. But, when I use exact same batter in cupcakes, they are dry.

Do I need to change, modify batters for cupcakes vs. cakes? Do I need to change or modify my crusting BC to get the smooth, "poofy" look of custom bakery cupcake frosting? Is there a smooth, "poofy" look of cupcake frosting that does not require refrigeration? Are there already links on CC that address these issues?

Thanks for any help you can provide! I want my stuff to taste as great as it looks!!!

not all cupcake recipes can be done as cake, not all cake can be done as cupcake. more playing around and experimenting for you - although i use a victoria sponge for everything, its very vesatile.

i use the same butter cream no matter what (traditional bc or indydebis - no refridgeration for either). i think if you need to change your icing depends on your opinion. i bet lots of bakeries use the same recipe as you. then i bet even more dont! most of the look is the piping technique - some of the bakeries have posted their techniques online or on youtube.
xx