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parchment baking cups

post #1 of 12
Thread Starter 
was just reading lorieleann's blog and saw parchment baking cups. my question is--are these bough pre made or are these just a square piece of parchment paper fit in a cupcake pan. here is what it looks like
https://lh5.googleusercontent.com/-m1dhZgh4BAI/TYqEGSq1knI/AAAAAAAAAYM/6CowsZqUbcI/s1600/vanillamixberrybc.jpg
post #2 of 12
Those are so cool. I hope someone has a answer! I wanna know too! icon_biggrin.gif
post #3 of 12
I have made them before and they work great! I forget what size of square I cut though sorry!
post #4 of 12
I use approx a 6" square....(i turn a glass over, one that is approx the size of the cupcake tin..) I center the square on the glass bottom and smooth down the sides to form the cupcake paper....put in the cupcake tin and fill with batter...
post #5 of 12
I've seen a clip about using parchment paper as baking cups and have been wanting to try, just haven't gotten around to it icon_smile.gif

It's a clip from the Martha Stewart Show, it's a long clip, but the part about the parchment baking cups starts around minute 6:00

http://www.youtube.com/watch?v=LQLFuC_NmWQ
post #6 of 12
thanks so much for looking at my blog icon_biggrin.gif I haven't made my own cups. So far i really like the crisper look of a machine pressed cup; perhaps i would like muffins or something more rustic in a hand folded cup. I have purchased most of them from Kitchen Krafts. They say on the website that they are to be used in conjunction with a standard baking cup, but i have baked in them no problem. With the white ones though i have learned that i really need to use my light aluminum pans with white cake because any browning really shows through. Fancy Flours has a newer version of the baking cups that are made from a heavier paper. they don't have as much flare as the parchment (look for the newer pic of four brown cups with white 1A swirls and a pink flower in my photo album), and a narrower base. The best thing about baking in these parchment cups is pulling opposite corners and having the entire paper peel off and lay like a little plate under the cake.
post #7 of 12
Thread Starter 
lorieleann, not only is your blog good but your pics are amazing. so good that they inspired me to look up how you do your cupcakes. thank you everyone for your input. really appreciated.
post #8 of 12
I've made parchment cups before, they are kind of a pain to do in quantity but they work and look great. You can buy them precut and folded, my cake store sells them and I am pretty sure you should be able to find them online. Actually I think Wilton even has them now. But they are $$$$$. I'd love to use them just for the more natural aspect because you can get them untreated and chlorine free but I can't justify the additional cost yet.

NOTE - wax paper is NOT the same as parchment - I've had several people try wax paper and had a disaster on their hands. Not saying any of you would do this, but you never know who's reading icon_biggrin.gif

Jen
post #9 of 12
These tulip cups make a beautiful presentation. There is one drawback. I find that the ones in the middle of the pan do not bake as fast as the ones on the edges, and I have great ovens. If I bake them every other one, they are perfect. This is ok until a big order comes along and you now have 50% of your oven space. I get mine from http://www.thebakerskitchen.net/
post #10 of 12
Quote:
Originally Posted by scp1127

I find that the ones in the middle of the pan do not bake as fast as the ones on the edges, and I have great ovens.



The exact same thing happened to me today when I baked muffins for the first time in these papers! In a 12 hole pan, the 2 in the centre were the ones that didn't rise as much as the others (although they were baked through). I might try your trick of leaving a gap between each. Though as you say, it would take twice as long on a large order...
post #11 of 12
Quote:
Originally Posted by bakencake

was just reading lorieleann's blog and saw parchment baking cups. my question is--are these bough pre made or are these just a square piece of parchment paper fit in a cupcake pan. here is what it looks like
https://lh5.googleusercontent.com/-m1dhZgh4BAI/TYqEGSq1knI/AAAAAAAAAYM/6CowsZqUbcI/s1600/vanillamixberrybc.jpg



When I saw lorileann's blog I was wondering the same thing (BTW lorileann awsome blog& amazing work!!)
Great thread thanks for all the info thumbs_up.gif
post #12 of 12
Dayti, I have thought about using them all the time, as most of my orders are 12 to 24. Then use regular liners for large orders. The papers do make such a nice presentation. What do you think? And you really are right... we could just leave the middle three empty vs. six empty. The presentation, especially with competition, may be worth it.
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