menina Posted 15 Jul 2008 , 4:11pm
post #1 of

I am making cupcakes and want to fill them. I have seen both the bismark tip method and using an apple corer to take out a plug of cake. I am just wondering which way is best.
Thanks! Whitney

19 replies
chutzpah Posted 15 Jul 2008 , 4:13pm
post #2 of

I fill cuppies all the time, and I use neither.

I just use the 10 or 12 and squirt filling in at a slight angle, until the top lifts slightly.

jen1977 Posted 15 Jul 2008 , 4:33pm
post #3 of
Quote:
Originally Posted by chutzpah

I fill cuppies all the time, and I use neither.

I just use the 10 or 12 and squirt filling in at a slight angle, until the top lifts slightly.




I do the same.

zoomzone Posted 16 Jul 2008 , 1:28am
post #4 of

I use a bismarck, but I reckon a regular round tip would work just fine.
This method seems much easier to me.

cupcakeit Posted 17 Jul 2008 , 6:49am
post #5 of

I use an apple corer, as sometimes I put chunks of fruit in...but if just filling with creme or something, i just use my 10 tip.

Franluvsfrosting Posted 19 Jul 2008 , 4:23pm
post #6 of

I do the tip 12 method too. I just filled my baby shower cupcakes with chocolate ganache and it works like a charm every time. Good thing too since I could never find the bismark tip by itself. It's only in a kit (that I don't need!) icon_smile.gif

AmyGonzalez Posted 21 Jul 2008 , 7:39pm
post #7 of

I have used the bismark before and it worked well. Does anyone have problems with the filling leaking out of the bag during the filling of the cupcakes? I use a regular pastry bag and a tip and the filling always leaks out, icon_cry.gif maybe it is too runny? Any other thoughts?

indydebi Posted 21 Jul 2008 , 7:53pm
post #8 of
Quote:
Originally Posted by AmyGonzalez

I have used the bismark before and it worked well. Does anyone have problems with the filling leaking out of the bag during the filling of the cupcakes? I use a regular pastry bag and a tip and the filling always leaks out, icon_cry.gif maybe it is too runny? Any other thoughts?




Leaks around the tip? around the coupler? out of the top of the bag?

AmyGonzalez Posted 21 Jul 2008 , 8:04pm
post #9 of

It leaks out of the tip. I like to put pudding as filling, so when I load up the bag it starts dripping out of the tip. I think it's just to runny.

KoryAK Posted 21 Jul 2008 , 8:13pm

I'm a corer

AmyGonzalez Posted 21 Jul 2008 , 8:58pm

Maybe next time I make cupcakes I'll try the corer method. icon_lol.gif It sound less messier for me. icon_redface.gificon_lol.gif

Ariginal Posted 21 Jul 2008 , 9:05pm

thanks god for this thread... heheh i am making my first cupcakes this week for my nephews 5th bday and was wanting to put in filling and wasnt 100% sure how to so now i do thanks everyone...

thedessertdiva Posted 21 Jul 2008 , 9:23pm

I love love love the apple corer method. It makes the hole just big enough to fill the cupcake nicely without it losing any stability, and the little cores of cake make great one bite cake bites, covered in chocolate...mmmmm.

krystyne_wilson Posted 21 Jul 2008 , 9:32pm

But if you use a corer doesn't it make it hard to ice with a hole in the cuppy?

Lorendabug Posted 21 Jul 2008 , 9:40pm

I just use a star tip to fill my cupcakes. Just squeeze and it is done.

AmyGonzalez Posted 21 Jul 2008 , 9:42pm

I think you "cap" the top of the cuppy before icing with a piece of the cored out cake. Does that make sense? icon_confused.gificon_lol.gif

krystyne_wilson Posted 21 Jul 2008 , 10:00pm

Yes, Thanks you!

krystyne_wilson Posted 21 Jul 2008 , 10:01pm

Yes, Thanks you!

thedessertdiva Posted 21 Jul 2008 , 10:09pm
Quote:
Originally Posted by krystyne_wilson

But if you use a corer doesn't it make it hard to ice with a hole in the cuppy?




I dont frost with a spatula or a spoon. I frost with a bag and a tip or coupler, depending on the design of frosting I need. If I need to cover the hole, I just push the "core" back into the hole slightly, and frost over that.

coffeecake Posted 21 Jul 2008 , 10:13pm

I prefer the tip method - I think it easier, quicker and less messy. Sometimes I use the long tip and sometimes the 12

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