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we're re-starting the CCCC please join us! - Page 2

post #16 of 84
Thread Starter 
Theres are the rules from the original post:

CCCC better known as Cake Central Cupcake Club!
I thought it would be fun to start a Cupcake Club like Oprah's Book Club and test out different cupcake recipes. The intention of the CCCC is to explore new recipes and techniques.
This is no place for bashing... constructive criticism only. You can say you didn't like a recipe, but say why, and if you have suggestions for 'fixing' that issue. Example: "The flavor was good but the cake was too dry, so I added 1/4 c. more oil and 1 egg." Or something to the effect of, "They came out dry, did anyone else notice that? What did you do to fix it?"
The first time you should follow the recipe as it is given, otherwise you're not truly testing the recipe. Then... if you loved it... you're done. If you felt it could be improved, make your improvements and post what you did.
ll give you a week to try it out and pick someone new to pick out a new recipe for the next week then they can pick the next person, etc. That person will start the new thread, adding the link from the first thread, etc.
Anyone can jump in any time! If the sound of the recipe doesnât appeal to you then try the next one.
Thanks to the ladies on the âHow about a thread to seriously discuss making cupcakes?????" thread for helping me out with this!
Rules:
1. Have fun!
2. No bashing!
3. Start with original recipe.
4. Give constructive criticism.


OK, with that cut and pasted.....I think that 2 weeks is fair. So, to be fair again, let say the start date will be tomorrow and the end date ill be October 28th, 2010. OK?ok.

I have some things to take care of today, but ill be back a little later.

Please remember, the most important thing is TO HAVE FUN!!! No nastiness will be tolerated. Its about baking, experimenting, sharing and once again, having fun !!
post #17 of 84
really excited to try this recipe and see where this all goes, thanks for re-starting and thanks for letting us newbies join in on the fun!
All of us, at some point in our lives are faced with something that we didn't expect and never wanted. What defines us,is what we do with those things that life gives us. Very often whether we are cursed or blessed is simply a matter of choosing.
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All of us, at some point in our lives are faced with something that we didn't expect and never wanted. What defines us,is what we do with those things that life gives us. Very often whether we are cursed or blessed is simply a matter of choosing.
Reply
post #18 of 84
Quote:
Originally Posted by luvbuttercream

Just to clarify I like to play with cake mix recipes are these suitable for submission??



Absolutely! Those can sometimes be the best ones! I love doing that too!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #19 of 84
Yay!!!
post #20 of 84
Okay one more question, will we return to this forum posting to post our findings or will the recipe originator start a new forum with the title of the recipe to post our responses?

Trish
post #21 of 84
I'd love to join in on this too! Hopefully I can find some where to take all these cupcakes I'll be making or I might as well just buy my big elastic pants now.
post #22 of 84
Normally we have posted them right here. That way the recipe and results are all together. Then, when the next person chooses a recipe, they start a new thread and in this thread they will make a link to it so everyone can find it easily. As well as a link to the original 'rules' thread so people can read up on it if they're not familiar.

GrandmaG, you are completely correct about the 1-100 thing. I totally forgot! The person who wrote the current thread will choose a number, and anyone interested in doing the next thread will PM them their number and the closest one will get to do the next thread. Can't believe that fact escaped my brain. Thank goodness I have *someone* keeping me in line. icon_lol.gif Goodness knows I can't always handle it by myself. thumbs_up.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #23 of 84
Thread Starter 
Mel, what would I do without you?

Cake Central should have some honorary title for people like you that are always willing to help, always willing to share, who remain positive and kind even when others forget how to act properly and who I consider it a privilege to call a friend.

Thank you for answering all the questions posed. I was out and about enjoying my birthday!

I already made the cupcakes and I must say.....they're AB-FAB! ! !

I will post pics and details tomorrow, so be sure to check back!!

Im so excited that this 'baking club' has started again!!

Long live the cupcake!! LOL

jess
post #24 of 84
Quote:
Originally Posted by JessDesserts

Cake Central should have some honorary title for people like you that are always willing to help, always willing to share, who remain positive and kind even when others forget how to act properly and who I consider it a privilege to call a friend.



We used to. I was glad to see it go after one of the honorees used instructions I, and others, had given her, on another forum, to create a tutorial which she then shared here, without any acknowledgements to those who taught her the technique in the first place. Needless to say, she's no longer a member there.

Theresa icon_smile.gif
post #25 of 84
October 28th sounds great Jess!
Box mix recipes are totally OK! Love to try all kinds. I think in the next thread we should include the links to all the original recipes too.
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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post #26 of 84
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
Reply
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
Reply
post #27 of 84
Thread Starter 
im so sorry I didnt realize this sooner, but the caramel stage is about 320-350.

The recipe calls for the caramel to be cooked to 360. Thats a mistake. If you cook it to 360 , it will taste burnt.

The issue is, In my personal opinion, what temperature do you want to cook it to? Light golden will occur between 315-320 and then golden color will happen from 330-340.

I would cook it to about 330, but thats from experience, as well as my personal preference.

Especially since salt will be added, if the caramel is a bit on the bitter side, and then salt is added, it will most probably be unpleasant.


I just wanted to let everyone know. Again, im sorry I didnt realize this sooner.

ill post my results a little later.

jess
post #28 of 84
sounds fun!
post #29 of 84
Thread Starter 
Before I post my results, I just want to reiterate that EVERYONE is welcome to join!! Please tell your fellow CC'ers how much fun it will be and they're welcome!!

Ok, so here we go......

I made the recipe exactly as written, thats part of the rules.

I have no problem with the cake batter. It was very easy, not too many ingredients, nothing complicated and baked nicely. The recipe yielded 2 dozen cuppies. The crumb was nice, not too dense, actually nice and airy, moist too. Rose nicely but not a dome.

The caramel.....DO NOT COOK THE CARAMEL TO 360. Its too high of a temperature and it will be bitter. The caramel varies depening on where you look or what you read. In pastry school we were taught 310. Personally, I think its a matter of taste. I like 330.
I would also wait until the caramel cools quite a bit beofre pouring it into the cuppies. I poured it in while it was hot-ish/warm-ish and it just melted into the cupcake, making it kind of mushy. Since I ate the pieces of the cuppies while I was cutting holes in them ( the cone method) <hanging my head in shame> I couldnt 'patch them icon_surprised.gif(

The frosting.....the taste was fantastic but i wasnt fond of the texture. It was just too loose. It didnt pipe properly even though I made sure it was cool. my personal opinion about this is next time ill definitely add more powdered sugar.

I saved some of the caramel and drizzled it on the cuppy. Then I sprinkled some pink sea salt on top. Presentation is beautiful like that.

I blogged about this recipe, so please feel free to stop by and look, there are lots and lots of pics!
post #30 of 84
Thread Starter 
I wanted to add one more thing.....

I think, again my personal opinion, theres too much salt in the middle salted caramel. Its a little too salty for me and takes away from the sweet/salty theme.

I think if the middle was less salty but there was salt sprinkled on top of the caramel drizzled on top, it will work much better.

IMHO
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