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How to get a better dome?

post #1 of 12
Thread Starter 

I'm in a home kitchen and working the local farmer's market. I'd like to keep moving into my cakes and cupcakes (I sell cupcakes at the market) but I really need to improve the way they look. Everyone agrees they taste great, but I think they look very homemade still. I bake completely from scratch with a slant toward natural foods, so I only use butter in my cupcakes. Any suggestions as to how I can get a better dome shape to them? I tried lowering the temperature 25* and filling them more, but they spread outwards and gave me a hell of a time making them look presentable. 

post #2 of 12

You might find something useful here:

http://cakecentral.com/newsearch?search=dome+cupcake

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

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There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

Reply
post #3 of 12

Have you tried baking on the top shelf of your oven? I've noticed when I bake my cupcakes on the top shelf they always dome better.

post #4 of 12

shanter,

I just saw your byline! hahahahahaha!! I share your extreme exasperation for the use of "your" instead of "you're"! Glad to know it's not just me!

(sorry, OP, for sneaking in)
 

post #5 of 12
Thread Starter 

lSince I'm in total agreement and cannot stand seeing "Their is too much to do today" or "Were going to the beach this week" and see them all time, there isn't any sneaking in on this post!

 

I'm going to try raising the temperature for the first few minutes and the oven rack one slot to see how that works out this week. Thanks for the advice! I don't do large pieces of fondant, so I don't want to create the look of dome, but want to have an actual domed cupcake. Mine keep spreading outwards instead of upwards.

post #6 of 12

OP, I always pre-heat my oven to 400.... I fill 2/3 full and then bake them at 400 for 5 minutes then lower to 350 for the remaining time.... I always get a really lovely dome...

post #7 of 12

You know how everyone does't want a dome for a layer cake?  And we always say "turn that temp down and bake longer."?  Well, when you want a dome reverse the process.

Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #8 of 12

baking cupcake right now and trying the method of preheat oven @ 400 then turn down after 5 minutes. will let you know what happens in a few.
 

post #9 of 12

I find that if I leave my cupcakes to stand in the liners and cupcake pan for about 30 mins before baking, they get a dome. Guessing it's because the baking soda starts to work instantly so the longer they stand the taller they bake? If I bake them straight away, they come out completely flat (which is how I like mine, I discovered the dome way by accident...!). I always bake at 325.

post #10 of 12

 just looked at my cupcakes and look beautiful that method works.

post #11 of 12
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Danya 

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Danya 

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post #12 of 12
Quote:
Originally Posted by Dayti View Post

I find that if I leave my cupcakes to stand in the liners and cupcake pan for about 30 mins before baking, they get a dome. Guessing it's because the baking soda starts to work instantly so the longer they stand the taller they bake? If I bake them straight away, they come out completely flat (which is how I like mine, I discovered the dome way by accident...!). I always bake at 325.

This is what I do too. This was in The Cake Bible by Rose Levy Berenbaum.
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