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Why are my cupcake liners pulling away from my cupcakes?

post #1 of 23
Thread Starter 
I bought these great looking cupcake liners which advertised that no cupcake pan was needed. However, I did use a cupcake pan. After baking and cooling about half of the cupcake liners pulled away from the cupcake. What happened?
post #2 of 23
You are going to get twenty different reasons with the same amount of solutions. So I have concluded that it is a personal issue.

In my case, the cheap ones with the pretty designs were the problem. I bake from scratch and my recipes tend to be rather moist. Now I use quality greaseproof liners in brown parchment and I never have the problem.

Were you using the Reynold's? These are also ones that always work for me (in the pan). So if they were, I don't know.

Once you get a few answers, you can choose the one that more closely resembles your issue and hopefully prevent the problem.
post #3 of 23
I just had this happen, I think it depends on the ingredients in relation to the type of liner. I did a Key Lime cupcake in a parchment liner. I did mini's and standard, two different brands of liners but both parchment. The next day using the same batter (refrigerated overnight) I purchased paper liners from Wal-Mart and had no issues.... If it is a specific recipe you are having a problem with, try using a liner made from a different medium!! Hope it works out for you!
post #4 of 23
I know exactly what the problem is. I too was lured by the pretty designs and "no need for pan" feature. $100 says the brand of liners is Cupcake Creations. I spent so much time baking cupcakes for my niece only to have the liners come off using this new brand. This brand is the problem. Avoid them and ask the retailer to take them off the shelf. I have never had a problem with any other brand, even cheap ones.
post #5 of 23
I had this happen recently with the same old liners I always use (and which never give me a problem). The cake batter was a lot more moist than the one I usually use, though, so I figure that was it.
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #6 of 23
I always thought it was my recipes being too moist, but today I found out differently. Today a bunch of 11th grade girls came over to use my kitchen for a bake sale. They baked 240 box mix cupcakes in Wilton and other lower priced liners, including Cupcake Creations. Many of them pulled away a little. So again, I have no clue now.
post #7 of 23
I had this happen too and found out it was because I was leaving the cupcakes in the pan too long to cool. I now take them right out and do not have the problem.
post #8 of 23
Quote:
Originally Posted by HeidiCakesUtah

I had this happen too and found out it was because I was leaving the cupcakes in the pan too long to cool. I now take them right out and do not have the problem.



I did this and my cupcake liners still pulled away.
post #9 of 23
I'm a hobby baker, but bake a lot of cupcakes. The only problems with liners I have ever had are with the Cupcake Creations. I won't use them again.

Vonda
post #10 of 23
This is also a huge problem for me. I have tried all different kinds of papers using my usual vanilla and chocolate recipes and they all pull away especially the vanilla. I also tried the cupcake creations (paying three times as much) and they were the worst, it was horrible mess.
I have not tried ordering online if anyone has any tried and true jpaper they use please let me know the brnad. I have a huge order coming up and need a sure bet.
post #11 of 23
All of my recipes are very moist. I take them out of the pan right away and now and then it still happened. When I researched for my bakery, I tried many brands side-by-side. I didn't want this to happen when I bake the exact amount I need. My solution was the tulip cups. They are perfect for me. They are a little taller, never pull away, and are so pretty. I get them in bulk from The Baker's Kitchen, but she has small quantities too. I also use her regular and mini liners. All are in the brown parchment.
post #12 of 23
I had this problem happen to me today. The ones In the cake creations liners separated and the "cheap" Wilton ones came out perfect. Not sure if I left them in the pan too long, next time I'll take them out pronto.
Lyndi M.
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Lyndi M.
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post #13 of 23
I have a few recipes that are still too moist for even the most expensive greaseproof liners. Because they are rediculously moist, I leave them out, sometimes overnight, before frosting and especially before covering. This helps. On two recipes, I never close them up. I either keep a plastic cover slightly open or I store them in the cardboard bakery box.

When they do pull away, I take them all out and replace the liners with new ones. I only do this with personal ones or samples. For clients, I am very attentive and it doesn't happen.
post #14 of 23
I just tried the greasefree liners from charming creations, i got the ones that were slightly taller than regualr and used my vanilla cake recipe and they all still pulled away, now im completely frustrated. I have been following all the tips, I let the batter sit a few minutes in the liners before I baked, didnt leave them in the oven too long, I took them out of the pan right away and let them completely cool and after a couple hours they went in the cake boxes.

It may be my recipe but I would really hate to change it, I have not tried them with chocolate yet. This is driving my crazy, what do all those cupcakes shops use and cupcake wars, all the liners are perfectly attached to the cupcakes, its' got to be my recipes.
post #15 of 23
I've posted about this before. I believe it is the pan. I made minis for an event, 1,000 of them. The ones that peeled away from the liner were made in the thin wilton mini cupcakes pans I bought at the last minute. The heavy duty, very heavy pans I bought from a wholesale place on line had none of the cupcakes peel away from the liner. I believe it is a heat factor. The heavy duty pan heats up faster,and is hotter longer after it comes out of the oven than the light weight ones resulting a longer cooling time out of the oven to give the cake a chance to slowly cool down and not SHRINK which is what causes it to release from the paper. This is the same result even after only 5 minutes in the pan after it comes out of the oven. It is either slowly cooling down, or even cooking for a few seconds longer, which does happen from the residual heat still in the pan.

Shrinking away from the liners can also happen when cupcakes are slightly underbaked. As they cool, they will shrink and peel away from the liner. We are talking seconds here and not minutes. After a year in business we are good at telling when cuppies need an extra 30 - 45 seconds, not minutes. It is a learning curve that takes a long time and lots of baking to learn. Good luck.
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