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Filling???

post #1 of 8
Thread Starter 
When is the best time to fill upcakes? Completly cool? Still warm? I have never done it before and just trying it out. Thanks!
Mare
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Mare
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post #2 of 8
I think cool. And I use a Bismark tip to do it.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #3 of 8
Thread Starter 
Thank you!
Mare
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Mare
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post #4 of 8
is that the long tip? How do you do it. from top or bottom? WHat is the best filling to use? Thanks!
If you have faith as a grain of mustard seed, you will say to your mountain, "MOVE!" and it WILL move...NOTHING will be impossible for YOU!
- Matthew 17:20
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If you have faith as a grain of mustard seed, you will say to your mountain, "MOVE!" and it WILL move...NOTHING will be impossible for YOU!
- Matthew 17:20
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post #5 of 8
the cupcakes have to be cool or else the filling will melt/deflate/etc.

and i use a variety of tips (mainly whatever's clean), and sometimes i just use ziploc bags with the tip snipped off (believe it or not, the force of the filling in the tip of the bag will poke right into the cupcake!). you want to poke in the top center and push the filling in until you feel it start to give back (if that makes sense). if you had to poke through the bottom, you'd have to remove the wrapper.
post #6 of 8
icon_lol.gif hahaha the bottom....i didn't really think that one through hahahah
thanks a bunch
If you have faith as a grain of mustard seed, you will say to your mountain, "MOVE!" and it WILL move...NOTHING will be impossible for YOU!
- Matthew 17:20
Reply
If you have faith as a grain of mustard seed, you will say to your mountain, "MOVE!" and it WILL move...NOTHING will be impossible for YOU!
- Matthew 17:20
Reply
post #7 of 8
Quote:
Originally Posted by UpAt2am

the cupcakes have to be cool or else the filling will melt/deflate/etc.

and i use a variety of tips (mainly whatever's clean), and sometimes i just use ziploc bags with the tip snipped off (believe it or not, the force of the filling in the tip of the bag will poke right into the cupcake!). you want to poke in the top center and push the filling in until you feel it start to give back (if that makes sense). if you had to poke through the bottom, you'd have to remove the wrapper.



Thank You
post #8 of 8
I always cool the cupcakes. You never know how the heat can affect the ingredients. You don't want them to seperate inside and have people say, "what is that"? icon_sad.gif I also ust the Bismark tip. It is a specialty tip #230.
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