Cake Central › Cake Forums › Cake Talk › Cupcakes! › Cupcake Scoop
New Posts  All Forums:Forum Nav:

Cupcake Scoop - Page 2

post #16 of 31
Thread Starter 
FACSlady- Lol, sorry! I misunderstood! And to answer your question, I've never really used an EXACT measurement. I use my 1 Tbsp measuring spoon and dip until they're between 1/2 and 3/4 of the way full. That's usually somewhere between 3 and 4 Tbsp.
post #17 of 31
Didn't know they invented a "cupcake scoop". I actually use my 4 tbsp ice cream scoop for recipes that are thicker. I like the curved piece inside the scoop that scrapes most of the batter out. For my runnier batters, I use a 1/4 dry ingredients measuring cup. Just a personal preference. Get the same no. of cupcakes each and every time. I also tried putting batter into piping bags ...saw this somewhere on youtube but that was very messy.
post #18 of 31
Quote:
Originally Posted by Thea519

icon_surprised.gif No need for all that attitude, Blue! This seems like something you feel extremely strongly about, so there's no need to go 'round and 'round about whose method is superior. But, for the record, I never asked for anyone's opinion on whether or not I should buy a stinkin' scoop! icon_surprised.gif

Lolllll - all the Attitude - thats hysterical.

I'll have my say just like the rest of you have your say - thank you very much..... last time i looked you weren't the person to tell me otherwise - icon_smile.gif
Attitude - that is so par sae....lollllllllllllllllllllllll
Nope, can't say i have ever felt strongly about a $1.50 icecream scoop - good grief - what fool would. lollllllllllllllllll
Oh sorry - i thought the thread was about - ...what would one use ...thus the answers...
I must have misread the original post - what actual subject was this thread meant to be about -
Slap forehead - perhaps it was about *the pecking order of some on this Forum - you think? - lolllllllllllllllllllllllll

Hysterical..............................*yawn*

Bluehue



matthewkyrankelly, you hit the nail on the head! And to add to it, if there's a tool out there that will make my baking (and by extension, my life) easier, then I'm going to use it!!

FACSlady, 1/4c = 4 Tbsp. I think that's probably the one I'll go with. I like my cupcakes nice and rounded on top, so they're not laden with frosting.
post #19 of 31
Thread Starter 
Goodness, Blue! I don't even know what to think about all that, haha. And to be honest, I don't really care about any of it except for that last part. What exactly do you mean by the "pecking order of some on this forum?" Just curious icon_smile.gif
post #20 of 31
I get mine from www.webstaurantstore.com If you buy 2 you can save on the shipping. I have what is the equivalent to a 3-1/2 TBSP. Works great on my liners that are 2" wide on the bottom.

I love using mine, and it makes wonderfully uniform cupcakes every time.
Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
Reply
Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
Reply
post #21 of 31
So are we talking like the Norpro cupcake scoop? Something like that? I had to make 177 cupcakes saturday for a lyme benefit dinner. I put the batter into a large piping bag. It worked so great. But if this works better, I'd like to try that.
post #22 of 31
Yes, like Norpro. Vollrath also makes them. There are good restaurant supply stores that carry them for under $10. They have a number printed on the moving arm of the bowl that indicates the size. I use a number 20 for my cupcakes - a tad over 3 tablespoons.

I keep three sizes, smaller for cookies, larger for muffins. Personally, I find them handy.
post #23 of 31
Mine is #24, the 1.33 oz. all silver colored scoop, it is $6.99 at www.webstaurantstore.com

Item # is 92247155

I got 2 and have one packed away for future use. I would never use anything else, it makes perfectly domed cupcakes that go just to the top of my liners.
Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
Reply
Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
Reply
post #24 of 31
thanks so much!!
post #25 of 31
I actually use the Wilton "cookie" scoop. It has that built in scraper thing it it works great!
post #26 of 31
OP if you're interested in seeing how a #24 scoop fills a standard cupcake liner you can check out a photo comparison album I made a few months ago. I was really comparing cupcake liners but a visual might help you decide whether you want a #24 or the regular ice-cream scoop (which I believe is equivalent to a #20). I have both as some of my batters do well with different size scoops.

https://www.facebook.com/media/set/?set=a.370304816369902.79729.324144164319301&type=3
post #27 of 31
that is absolutely great vgcea. Thanks so much
post #28 of 31
I like the tutorial vgcea. I only use one size, all purchased via third party from CK. Glassine and love them all.

Thanks for sharing.
Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
Reply
Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
Reply
post #29 of 31
You're both welcome!
post #30 of 31
Wow, is this a heated discussion or what?!?

I already had a medium cookie/ice cream scoop and that is what i use. I got it from Bed, Bath, & Beyond and used my 20% off coupon. I scoop the batter and level it off with a rubber spatula. Two scoops of this fill a standard size liner perfectly for them all to be uniform. it's not a lot of work at all and they all bake up exactly the same. FWIW, i had no idea there was a such thing as a cupcake scoop. It's all about marketing for sure!! icon_biggrin.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cupcakes!
Cake Central › Cake Forums › Cake Talk › Cupcakes! › Cupcake Scoop