Im new to this forum & not sure if this has been discussed before....
When decorating cupcakes do you use flat or domed cupcakes?? I'v seen alot of decorated cupcakes with an extremly FLAT surface like http://www.faircake.co.uk/photogallery.html (I love all their work elegant & amazing!)
I try to level my cupcake down to establish the same design, but never works! when I apply the BC the cake starts peeling off the liner, could it be cuz im actually cutting the cupcake??
at last how do you get a flat surface without cutting it yourself??
too many questions i know 
but Im a newbie in the cake world 
TIA
Baking temperature mostly.
http://www.cakejournal.com/archives/cupcake-decorating-part-2
http://cakecentral.com/cake-decorating-ftopic-686916-0-days0-orderasc-.html&sid=feff77ae2186c1509200423e8ab14e47
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=681702&sid=c7e65cfa19cdc9a824f2331481661ab5
I have a recipe from a book, Sky High, that's posted here:
http://smittenkitchen.com/2009/07/best-birthday-cake/
I use it frequently for cupcakes. Never a dome. The author bakes at 325, and that might be the secret.
as ever, its all sorts of things! more batter can = dome. lower oven temp can = flater (higher oven temp can give a dome, some people preheat the oven higher, then turn down for baking), and some recipes just seem to dome or flat.
i would imagine when cutting the cupcake, ur holding/ moving the liner, which is probably why its falling off.
(an aleternative may be to just levelt eh cake with bc to fill in the gap, if its not a big dome)
xx
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