Liners Indenting

Baking By mellormom Updated 26 Aug 2008 , 12:54pm by fiddlesticks

mellormom Posted 20 Aug 2008 , 12:06pm
post #1 of 20

How do you prevent the liners from indenting when you add the batter? I tried the bag method and it works sometimes but not all the time. Also, do you sell the ones that have a indent in them?

19 replies
DianeLM Posted 20 Aug 2008 , 12:49pm
post #2 of 20

The reason your papers are indenting is because they're too flared out to begin with. Store your papers in a tight-fitting cup to prevent this.

mellormom Posted 20 Aug 2008 , 1:08pm
post #3 of 20

Thanks! I will do that.

cookiemookie Posted 20 Aug 2008 , 3:58pm
post #4 of 20

I am curious, what is the bag method?

This is my biggest pet peeve of all with making cupcakes!

I find most of the cute ones(especially from Wilton) come very flared out when you purchase them.

I have the best of luck with liners that I buy in bulk from Pfeil&Holing.

mellormom Posted 20 Aug 2008 , 5:13pm
post #5 of 20

the bag is an icing bag that you fill with the batter and poor it in the liners that way. It is much more even when you do that. If I spoon it I get lumps and clumps.
Thanks for the tip on where to get the liners!

ALVARGA Posted 22 Aug 2008 , 2:34am
post #6 of 20

I use a regular size ice cream scoop. No drips, same amount of batter in every cup and all cupcakes bake the same size. I t works great....

mixinvixen Posted 22 Aug 2008 , 3:15am
post #7 of 20

same cream scoop. perfect portions

mellormom Posted 22 Aug 2008 , 9:59am
post #8 of 20

love the ice cream scoop idea! What kind do you use? The kind with the squeeze handle?

karenm0712 Posted 22 Aug 2008 , 10:12am
post #9 of 20

Agree - sometimes if the liners are too big they will 90% of the time do this; or at least this has been my experience. My problem with liners though is that I find these REALLY cute patterns but once the cupcakes come out of the oven you can barely see the pattern! Must be something to do with oil in the batter absorbing into the liner? icon_confused.gif

As for getting even cupcakes I agree that the ice cream scoop or the icing bag would work the best to get the nice even levels. icon_smile.gif

mellormom Posted 22 Aug 2008 , 10:49am
post #10 of 20

I have the same problem with the pattern liners. So now I just put paper around them that I like.

GrandmaG Posted 22 Aug 2008 , 11:01am
post #11 of 20

I've noticed when I separate the liners to place them in the cups I have to be careful not to press the crimps. It will put a dent in them. I like the bag method idea. I'll have to try that. I use a cookie scoop but some of the batters are really thin and makes a mess and takes a lot of time. I wish someone would invent something easier like a pancake batter dispenser but smaller for cupcakes!

cookiemookie Posted 22 Aug 2008 , 12:44pm
post #12 of 20

I also use an ice cream scoop for my cupcake batter. I use a metal one with the squeeze handle.(learned that from"The Barefoot Contessa)

I also use them religiously for cookies, I have evey size.

I thought about getting a pancake batter dispenser for this purpose, especially when making a large amount.

I could swear I saw one somewhere that would be perfect for this. I think it was probably Chefs Catalog. I'll have to check again.

LisaR64 Posted 23 Aug 2008 , 12:10am
post #13 of 20

I tried using the Wilton chocolate dispenser funnel thingy for cupcake batter, but the opening is too small, it took wayyyy to long to fill each cupcake cavity. Now I just use a ziplock as a giant piping bag.

fiddlesticks Posted 23 Aug 2008 , 12:21am
post #14 of 20

LisaR64. I tried that in the past to and NO it just doesent work .
I also use an ice cream scoop!

havingfun Posted 24 Aug 2008 , 6:26pm
post #15 of 20

any thoughts on how to get the liners separated without damaging them???

GrandmaG Posted 24 Aug 2008 , 8:08pm
post #16 of 20
Originally Posted by havingfun

any thoughts on how to get the liners separated without damaging them???

It's kind of time consuming but I take my fingernail and separate them until I can gently lift them apart. Some of the ordered liners are sturdier too and don't damage as easily but are more expensive. I order mine from Confectionery House.

Jenn2179 Posted 24 Aug 2008 , 10:57pm
post #17 of 20

I use a giant squeeze bottle with most of the tip cut off for my thin runny batters. I use the scoop for my thicker batters.

mommyle Posted 24 Aug 2008 , 11:14pm
post #18 of 20

To separate the liners quickly, keep a damp sponge with you and dab your fingers on the sponge (or paper towel, or cloth, or whatever). Then you kind of rub the papers apart. I don't know if that makes sense, but it works.

shell78 Posted 26 Aug 2008 , 1:25am
post #19 of 20

I was just coming to see if there were any posts about this! I always have that problem unless I use the silver liners. I'm guilty of denting the edge when I take them apart so I'll have to be more careful about that. I use a scoop too for my cupcakes but I still have trouble with the bunched side.

fiddlesticks Posted 26 Aug 2008 , 12:54pm
post #20 of 20

mommyle..Thats also what I do. I keep my index finger and thumb tips damp and that come right apart !

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