I guess I'm "old school" - I prefer cupcakes frosted to the edges - Page 2

Oh I like the look of that 1st one, I don't like too much icing on a cupcakes.
 

Quote:

Originally Posted by SugaredSaffron 

Oh I like the look of that 1st one, I don't like too much icing on a cupcakes.
 

I don't get it... The pile of icing is taller than the cake, how is that not too much?

And how would you eat it?  If I were handed one of the first ones, I would knock all but the first row of icing into the can, then use my spoon to squish it across the top of the cupcake. Then eat it. 

Quote:

Originally Posted by SugaredSaffron 


That's the same height of cupcakes swirls that usually go around the entire surface of the cupcake!

I suppose you're right! I doubt do my cupcakes that way, either. I use a 2D and do a single rosette. I still scrape most of it off, but it looks pretty for my clients ;-) 

Quote:

Originally Posted by Annabakescakes 

 

And how would you eat it?   

• peel off the wrapper

• break the cupcake in half horizontally--so you have a cupcake top that is iced and a cupcake bottom that has no icing

• place the cupcake bottom on top of the icing-- cut side down onto the icing

so you got:

cake

icing

cake

• squish down

• eat
• 

Quote:

Originally Posted by -K8memphis 

 

 

• peel off the wrapper

 

• break the cupcake in half horizontally--so you have a cupcake top that is iced and a cupcake bottom that has no icing

 

• place the cupcake bottom on top of the icing-- cut side down onto the icing

 

so you got:

 

cake

icing

cake

 

• squish down

 

• eat
• 

How wide does your mouth open? Lol! And that wouldn't work with mine, since 99% of my cupcakes are filled. 

Quote:

Originally Posted by Annabakescakes 

How wide does your mouth open? Lol! And that wouldn't work with mine, since 99% of my cupcakes are filled. 

hehe, I had a groom-to-be at a tasting try to do that. Poor guy, he thought he was being really clever, apparently he'd found a youtube video that said that was how 'pros' eat their cupcakes...
Anyway, he ended up with filling all over his hands and face.

Quote:

Originally Posted by scrumdiddlycakes 

hehe, I had a groom-to-be at a tasting try to do that. Poor guy, he thought he was being really clever, apparently he'd found a youtube video that said that was how 'pros' eat their cupcakes...
Anyway, he ended up with filling all over his hands and face.

Haha! My mom is a priss and eats her cupcakes like that... I was dying when she tried it with one of my chocolate cream cheese cupcakes. It dribbled down her shirt! First time I ever saw her messy in my life, I loved it ;-) 

Quote:

Originally Posted by scrumdiddlycakes 

apparently he'd found a youtube video that said that was how 'pros' eat their cupcakes...

Buddy's sister, Mary, demonstrated that on the show.  (It's the only brilliant thing I've ever learned from watching it... too bad it wasn't something from the pro Boss decorator!)

http://www.youtube.com/watch?v=wjM9tR42Szo

I tried to find the Buddy video but found this instead!

I think it depends on the cupcake, for a traditional vanilla or chocolate, I like a decent size swirl of icing, almost to the edge (need to leave a bit of room so your fingers don't get all sticky, the box doesn't become a mess, etc.). I also think the spreading with a knife look makes it less professional. I pipe all of my cupcakes that are buttercream. For ganache, I dip them so they come out smooth.

For certain flavors though, a large amount of icing just doesn't work. I've attached an example - this was a pumpkin pecan cupcake with a very rich maple cream cheese frosting. Any more frosting and it would have been way too heavy. A little dollop was the perfect amount.

I once heard that pizza was like s*x - there is no bad, just some is better than others.  I think this is also true for cuppies.  Never met one I didnt like. :)