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I am hopeless at making cakes :(

post #1 of 32
Thread Starter 

Wanted to make lovely whippy cupcakes for the kids with 2 differnet colours,colours never worked out and the whippy part never worked, they are no good, what did i do wrong?

 

 

cupcakes.jpg 25k .jpg file
post #2 of 32

Without seeing a photo of the cupcakes you made and the recipe you used for your frosting, it would be very hard to trouble-shoot your process. "Whippy" is not exactly a technical term, so I'm not sure what you were going for in the first place. Can you give us more information?

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 #3 of 32

photo would not come up.  A site I found today has good ideas (glorioustreats.com)  but you can do it or come up with something else if I can do cakes anyone can,have fun and enjoy.

post #4 of 32

Do you mean you wanted the frosting to be taller & whippy around the cupcake or do you mean whippy texture?

 

From the photo, it looks like your swirl is just on the surface.  The color is really kinda neat.  I start on the outside edge of the cupcake.  As you swirl around, only move inside shortly so that they kind of overlap.  This will make them taller.http://www.verydeliciousdesserts.com/#!Chocolate-Peanut-Butter-Cupcakes/zoom/c1204/image2vd

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
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www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #5 of 32
Thread Starter 
Quote:
Originally Posted by DeliciousDesserts View Post

Do you mean you wanted the frosting to be taller & whippy around the cupcake or do you mean whippy texture?

 

From the photo, it looks like your swirl is just on the surface.  The color is really kinda neat.  I start on the outside edge of the cupcake.  As you swirl around, only move inside shortly so that they kind of overlap.  This will make them taller.http://www.verydeliciousdesserts.com/#!Chocolate-Peanut-Butter-Cupcakes/zoom/c1204/image2vd


Thank you, sorry guys that cant see the pic, i think i need a bigger nozzle, the one pretty small, maybe that was the problem, but yes i mean i want it higher not flat like in the pic. thanks for the link xxx

post #6 of 32

You should either use 1M or 2D tip. Also your frosting might have been a little too runny and should have been thicker. What frosting recipe did you use? Here is a video showing 4 techniques to do cupcakes below. Don't give up maybe it was your icing recipe was not thick enough!!! If you are using the frosting that comes in the can like Duncan Hines or Betty Crocker then it is not thick enough for the below kind of piping.

http://www.youtube.com/watch?v=mYy2uiK6T94
 

post #7 of 32
Thread Starter 
Quote:
Originally Posted by remnant3333 View Post

You should either use 1M or 2D tip. Also your frosting might have been a little too runny and should have been thicker. What frosting recipe did you use? Here is a video showing 4 techniques to do cupcakes below. Don't give up maybe it was your icing recipe was not thick enough!!! If you are using the frosting that comes in the can like Duncan Hines or Betty Crocker then it is not thick enough for the below kind of piping.

http://www.youtube.com/watch?v=mYy2uiK6T94
 


Thanks remnant, i used 200grams of icing sugar, powdered for the us guys, and 100gr of butter that was it :( xx

post #8 of 32

This is the recipe I use below.

2/3 cup shortening(Crisco sold in bars like butter)

22 tablespoons butter

1/ 4 to 1/2 cup Liquid heavy whipping cream

2 teaspoons vanilla extract

2 pounds (4cups) 10X sugar (I use maybe 3 cups)

 

If you only did cupcakes you may only need half of my ingredients. I start out with 1/4 cup of whipping cream and only add more if icing is too thick. Also you can add corn syrup about 1 tablespoon to making icing have more elasticity. You use grams so I really do not know how to convert over to grams. The whipping cream makes it very light and fluffy.

 

I am sure others will have some better recipes than me but this is the recipe I stick with since everyone loves it that I know. Wish I had Indy-Deb's buttercream recipe but I somehow lost it.

post #9 of 32

Hello all - did you know you could post You Tube videos direct into our forums now?  Just click the filmstrip icon above and paste the You Tube address direct into it.  Like this:

 

post #10 of 32


Thanks Scratch, I did not know that!! Appreciate the information about videos!!!  You are wonderful!!!

post #11 of 32

Yay!  I have one in my fan club.  Help me fight off the other 999 members with pitchforks... icon_biggrin.gif

post #12 of 32

Whatever!  You have way more than 1 fan. At the VERY least you have 2.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #13 of 32
Thread Starter 
Quote:
Originally Posted by remnant3333 View Post

This is the recipe I use below.

2/3 cup shortening(Crisco sold in bars like butter)

22 tablespoons butter

1/ 4 to 1/2 cup Liquid heavy whipping cream

2 teaspoons vanilla extract

2 pounds (4cups) 10X sugar (I use maybe 3 cups)

 

If you only did cupcakes you may only need half of my ingredients. I start out with 1/4 cup of whipping cream and only add more if icing is too thick. Also you can add corn syrup about 1 tablespoon to making icing have more elasticity. You use grams so I really do not know how to convert over to grams. The whipping cream makes it very light and fluffy.

 

I am sure others will have some better recipes than me but this is the recipe I stick with since everyone loves it that I know. Wish I had Indy-Deb's buttercream recipe but I somehow lost it.

 

Oh thank you, must try this, but crisco i think i saw somewhere that we in UK use trex instead is that right?  Will need to try it out, thanks again xxx

post #14 of 32
Thread Starter 

Fromscratch thank you sooo much have saved this is on my desktop much appreciated xxxxxxicon_biggrin.gif

post #15 of 32
Quote:
Originally Posted by remnant3333 View Post

This is the recipe I use below.

2/3 cup shortening(Crisco sold in bars like butter)

22 tablespoons butter

1/ 4 to 1/2 cup Liquid heavy whipping cream

2 teaspoons vanilla extract

2 pounds (4cups) 10X sugar (I use maybe 3 cups)

 

If you only did cupcakes you may only need half of my ingredients. I start out with 1/4 cup of whipping cream and only add more if icing is too thick. Also you can add corn syrup about 1 tablespoon to making icing have more elasticity. You use grams so I really do not know how to convert over to grams. The whipping cream makes it very light and fluffy.

 

I am sure others will have some better recipes than me but this is the recipe I stick with since everyone loves it that I know. Wish I had Indy-Deb's buttercream recipe but I somehow lost it.

Do you only use this recipe for your cupcakes or is this what you do for your cakes as well?

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