Frosting Cupcakes Like They Do @ Cupcake Cafe (Ny)
Decorating By AKS Updated 4 Nov 2005 , 6:13pm by blittle6
Did you see them featured on Unwrapped? That was an awesome show!
Anyway, I just saw them use a narrow spatula (I think it was) and pile on a good amount of frosting and then scrape some off to make the top flat and then scrape around the sides. That's it! There really was no fantastic technique. I think the trick is to use a lot of icing so when you scrape the top to make flat you won't be scraping the cupcake.
Amy
Oh yeah, their cupcakes didn't have dome tops either! They actually didn't rise too much over the top of the paper liner.
Amy
I was thinking you could use a size 12 tip, swirl it on the top, then use a small spatula to smooth it and scrape the sides BTW ---- I use about 1/3 c batter in my cupcakes and they usually rise to the top of the liner
Thanks guys. I didn't dee them on Unwrapped, but I'm going to see if they're on the schedule any time soon. Did you check out Sugar Rush last night?
I think you might be able to get close to that look using tip 12 and then smooth lightly with a paper towel or your finger dipped in cornstarch. I like using tip 1M on my cupcakes. I get a big swirl...but it is easy and saves time. Those cupcakes are really cute...but it seems like I never have enough time to spend on that much detail.
I live in NJ and have been to the Cupcake Cafe a few times. They use a "real" buttercream (no crisco), and the cupcakes dont always look so neat and clean around the edges They have two sizes of cupcakes and the small ones are really small. They are known for the elaborate flowers and decorations on the cupcakes. I also have their book. Its pretty detailed with written directions, but I wish they would have included a few more photo details.
what cakemommy said. lol I, too, saw them on Unwrapped & that's just what she did. Just took a giant glob of frosting...wiggled the spatula back & forth kind of quickly a few times until it was close to the height she wanted....then in one swoop took a bunch off the top. Next she went around the sides of it, in one motion I think...and then went back to the top and swept across it quickly to make it even/level. DONE! I think it took her all of a whopping 23 1/2 seconds!! At least that's what it seemed like!! lol
What is the titile of the book you have that features their cupcakes? I'd love to see it or at least know if I have already seen it.
JennT, you're funny!
Amy
The book I have is called The Cupcake Cafe Cookbook.. the authors are Ann Warren & Joan Lilly
what cakemommy said. lol I, too, saw them on Unwrapped & that's just what she did. Just took a giant glob of frosting...wiggled the spatula back & forth kind of quickly a few times until it was close to the height she wanted....then in one swoop took a bunch off the top. Next she went around the sides of it, in one motion I think...and then went back to the top and swept across it quickly to make it even/level. DONE! I think it took her all of a whopping 23 1/2 seconds!! At least that's what it seemed like!! lol
this is how I ice my cupcakes too..to have a nice flat surface for decorating.
I weigh down my cakes when they are done. It makes them flat right away.
Place them upside down onto parchment paper lined sheet pans with a heavy item on top.
they are cooled enough to be removed from the pans and then weighted down.
Gee whiz! I have a hard enough time smoothing a cake, let alone a million little stupid cupcakes!! I'm with traci, I do the 1M tip!! But then again, those cupcakes are beautiful, just can't imagine that effort!
Gee whiz! I have a hard enough time smoothing a cake, let alone a million little stupid cupcakes!! I'm with traci, I do the 1M tip!! But then again, those cupcakes are beautiful, just can't imagine that effort!
Mama frogs..once you start doing them flat...you never go back..hehehe
Diva--I understand making the actual cupcake flat, but to flatten the icing too? I'll leave that to you guys!
Doing the cupcakes flat and clean like that really is not hard. I also flatten my cupcakes as soon as they come out of the oven, make sure you fill your cupcakes no more than 2/3 full when filling.
I then make sure I have an icing that is of medium/thin consistency as it doesn't "stick" to the cupcake and get crumbs in my icing and it smooths better. I place about a 2 tblsp dollop on top in the middle and then use my small flat spatula to push out the the sides and make even then I hold the spatula straight up and down and place the sharp edge against the cupcake and turn the cupcake, this takes off the excess an cleans it right up. Not hard really at all. I hope I explained it ok
Its funny, i probably walk past the Cupcake Cafe atleast twice a week on my way to or from work and i've never been in it. Maybe i should peek in and checkout their stuff. I have no suggestions on how to get them flat.
Diva--I understand making the actual cupcake flat, but to flatten the icing too? I'll leave that to you guys!
lol still say ..once you go flat...
but I wonder if you could make little butter cream circles..and do the "upside down frosting" thing with the cupcakes too?
I love experimenting....one of these days......heeeehehe
I am making cookies and cupcakes for my daughters Bake Sale at school. Think I will have to try the flat technique after baking and then the flat frosting. Thanks guys! You gave me some great ideas!
I think I'm seeing things..
Amazon had the Cupcake Cafe Cookbook for $77.00.
The book has been out of print for some time and last I heard, the publisher had no plans to issue a new print.
I have read many reviews on this book, I have yet to read a good one. Her decorating skills are excellent but there was not enough information in the book to pass this information along according to the reviews. Such a shame too, because the buttercream flowers etc. are wonderful. From the reviews I read, the book was not considered worth its original price, let alone the "out-of-print" price.
Perhaps you can find it at a library and judge for yourself.
Hugs Squirrelly
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