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why can't I get nice, uniformly rounded cupcake tops

post #1 of 6
Thread Starter 
Am I over beating the cake mix? It seems that lately I can't make a nice cupcake. Sometimes they rise straight up and sorta fall over showing the imprint of the cc paper. Other times they seem to spill over the cc paper to the side (like a blow out).
I bake cc at 350 degrees. I've been mainly using Pillsbury because they seem to rise up more than the Duncan Hines. Do you leave the batter lumpy?

Thank you!
post #2 of 6
I found this today. Hope it helps!
http://www.kellyneil.com/kellyneilcom/2011/4/5/vanilla-bean-buttercream-dream-aka-nanny-burkes-buttercream.html
The Simple Life Can Taste So Sweet!
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The Simple Life Can Taste So Sweet!
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post #3 of 6
I have found that DH works better for me. If I fill the liners 1/2 full they rise nicely to the top of the liner so they can be frosted well. Also I found using an ice cream scoop, not quite full of batter each time allows for the same amount of batter in each. Hope that helps icon_smile.gif
post #4 of 6
I find that cutting back on the liquid slightly makes a stiffer batter which allows for a nice dome. So if the recipe calls for 1-1/4 cup, just add one cup.
post #5 of 6
Thread Starter 
Thanks everyone for your replies. I will try lowering the temp. after I put them in. It may be the consistency thing. I use DH for cakes, but the batter seemed to thin for cupcakes (causing it to rise and blow out the side). That's why I have been using Pillsbury for cc, but it seems too thick (so it rises and sorta tips showing the cc paper imprint). I will try using less water for the DH. Yes, I do use a scoop.
I was curious to see if anyone else had the same problem.
Thank you so much!
Sandy
post #6 of 6
Do any of you have the liners come away from the cupcake after they set overnight????? I need help to stop this from happening
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