Make cupcakes dome!

Baking By Rocketgirl899 Updated 9 Dec 2015 , 1:59pm by Linda2010

MJTKNT Posted 15 Dec 2010 , 5:28pm
post #31 of 55

Very helpful, everyone. I stopped baking last night when ALL of my cupcakes fell. I'll try again tonight.

Paisly Posted 30 Jan 2011 , 5:20am
post #32 of 55

The 400 degree idea works. I made three batches all different flavors. The last batch I forgot to turn the oven back up to 400 and wouldn't you know it they came out flat. I was wondering though does adding a little more flour make a dome? The batter was thick but just wondering? icon_rolleyes.gif

Scorpioforu Posted 30 Jan 2011 , 12:05pm
post #33 of 55

To get a more leveled cupcake, try running a toothpick around the outer edges of the cupcake batter, making SURE the batter adheres to the inside of the paper liner. You can also make a tad thinner batter by adding an extra tablespoon of water than your recipe calls for (which does not affect the taste or texture of the finished cupcake). Whopping the cupcake pan a few times on your table also helps to level it even more. But the main key to a more level cupcake is adhering the batter to the inside of the paper liner. Usually a 'domed' cupcake is from not having a 'level' batter in the cupcake liner to begin with and also from overbeating your batter, which incorporates more air into the batter, making it a bit stiffer when you scoop the batter into the cupcake liner.

To 'intentionally' get a domed top on your cupcakes, beat your batter longer (to incorporate more air into the batter) and after scooping your batter into the cupcake liner, peak your batter up in the center. You can also decrease the liquid your recipe calls for by a tablespoon (which does not affect the taste or texture of your finished cupcake).

I hope this helps someone! I'm a newbie here and look forward to sharing with you all! I used to do cake decorating years and years ago when my kids were young. Now I have grandkids and get to do it all over again. icon_smile.gif They call me 'Nana' and I'm starting my own home cupcake business called 'Nana's Cupcakes'.

acmomcee Posted 2 Feb 2011 , 7:26pm
post #34 of 55

wow! I'll definitely try this 400 degree technique for dome cupcakes. I was actually looking for a tip on how to make perfectly leveled top, but I know I'll be needing the perfect dome for some other designs like bugs, etc.

thanks so much for this. now off to finding a way to look for perfectly leveled cuppies. =)

thanks all for being so generous in sharing your ideas. thumbs_up.gif

SCNYCharlie Posted 2 Feb 2011 , 8:06pm
post #35 of 55
Quote:
Originally Posted by just_for_fun

Also, refrigerate the batter before baking





Do you refrigerate all of your batters before baking? what does this do to the cakes?

Thanks icon_biggrin.gif

lutie Posted 2 Feb 2011 , 9:18pm
post #36 of 55

Bride wants 200 cupcakes for reception. What is the trend today? Domed or flat? If they are domed, are you using BC and flat, is the fondant better? I am basically doing flat cupcakes with BC designs...what are you all using. I have to be a trend setter icon_biggrin.gificon_biggrin.gificon_biggrin.gif

TerriLynn Posted 2 Feb 2011 , 9:50pm
post #37 of 55

Thanks, everyone. I was just wondering about this topic myself. I'm planning Valentine cupcakes for the office. Now I don't know if I can wait that long. ha! icon_biggrin.gif

Scorpioforu Posted 2 Feb 2011 , 11:17pm
post #38 of 55

I can't speak for anyone else as to what works and what doesn't because everyone has their own way of doing things but I would never refrigerate my batter before baking. It seems to me that this would just cause all the air you have just beat into it to make the batter light and fluffy to fall flat and not raise like it should. I would recommend doing a trial run on this method before ever trying it out on an actual order.

Also it has been my experience (just the one time that I did it) that increasing the oven temperatures DURING a baking session does cause SOME of your cupcakes to dome but to dome just in the 'center 'of the cupcakes (as opposed to evenly domed across the whole cupcake) that are 'directly' below the heat elements and also in some cases lopsided or to split because of the sudden increase in temperatures. That is why recipes call for PREHEATING your oven which allows enough time for temps to distribute EVENLY around the inside of your oven BEFORE your cake batter is exposed to the heat. I don't know if any of that makes any sense but what I ended up with the one time I tried it was pointy cupcakes just below the heat elements that were spit and unevenly domed, not to mention drier tops on those cupcakes. From that point on it made more sense to me to find other ways to create my cupcakes to dome and to dome evenly, such as double checking the freshness of my batter mixes or ingredients, heaping the batter in the center of the cupcake liners and leaving it that way and getting them in the oven as quickly after mixing as possible. Of course my problem with unevenly domed cupcakes that were split on the tops directly under my heat elements could also have just been my oven acting up too! icon_smile.gif

Becki

funcakes Posted 5 Feb 2011 , 11:49pm
post #39 of 55

I have been having the same problem getting cupcakes to dome. I always followed the rule of baking in the top 1/3 of the oven. The last few times, using different recipes, I baked the cupcakes on the very top level of my oven. Every cupcake had just the right dome and it did not fall when cool.
This may not work for others, it may just be my crazy oven, but it might work, who knows?

aces413 Posted 6 Feb 2011 , 12:12am
post #40 of 55

Has anyone been able to make the Hershey's Perfectly Chocolate recipe dome? Every time I've made it as cupcakes, they end up flattening out and becoming level on top, even if they looked domed in the oven. I was thinking of slightly reducing the amount of sugar and water in the recipe...would that do it? I read somewhere that I could also slightly reduce the amount of leavening (in this case, baking soda and baking powder)...should I do ALL these things, or just one? Or a combo? icon_wink.gif

Anyone have success with getting cupcakes to dome using this recipe?

GrandmaG Posted 7 Feb 2011 , 12:00am
post #41 of 55
Quote:
Originally Posted by SCNYCharlie

Quote:
Originally Posted by just_for_fun

Also, refrigerate the batter before baking




Do you refrigerate all of your batters before baking? what does this do to the cakes?

Thanks icon_biggrin.gif



I refrigerate the batter that is waiting while I have the other cupcakes in the oven. They seem to dome much better! Don't know why but they do. This is with a WASC.

lutie Posted 7 Feb 2011 , 3:50am
post #42 of 55

I am confused...I thought I only wanted my cupcakes to be flat for decorating...Please give advantages of the dome on the cupcake...

lutie Posted 7 Feb 2011 , 3:51am
post #43 of 55

I am confused...I thought I only wanted my cupcakes to be flat for decorating...Please give advantages of the dome on the cupcake...

mo_gateaux Posted 7 Feb 2011 , 4:11am
post #44 of 55
Quote:
Originally Posted by aces413

Has anyone been able to make the Hershey's Perfectly Chocolate recipe dome? Every time I've made it as cupcakes, they end up flattening out and becoming level on top, even if they looked domed in the oven. I was thinking of slightly reducing the amount of sugar and water in the recipe...would that do it? I read somewhere that I could also slightly reduce the amount of leavening (in this case, baking soda and baking powder)...should I do ALL these things, or just one? Or a combo? icon_wink.gif

Anyone have success with getting cupcakes to dome using this recipe?




The only way i've ever been able to get this recipe to dome a bit was when i sifted all of the dry ingredients and left them overnight. I don't know why in the world this would have worked, but it's the only thing i can think of that i had done differently. let me know if it works for you!

GrandmaG Posted 7 Feb 2011 , 2:03pm
post #45 of 55
Quote:
Originally Posted by lutie

I am confused...I thought I only wanted my cupcakes to be flat for decorating...Please give advantages of the dome on the cupcake...



Cupcakes usually are flat for decorating but sometimes I think a dome is just pretty when you just need that swirl on top. Also, you can add more filling in them! icon_smile.gif

lutie Posted 7 Feb 2011 , 7:32pm
post #46 of 55
Quote:
Originally Posted by GrandmaG

Quote:
Originally Posted by lutie

I am confused...I thought I only wanted my cupcakes to be flat for decorating...Please give advantages of the dome on the cupcake...


Cupcakes usually are flat for decorating but sometimes I think a dome is just pretty when you just need that swirl on top. Also, you can add more filling in them! icon_smile.gif




Thanks so much...I have received my first wedding order of 200 for cupcakes (always have made the fancy cakes, but they want to add the 200 plus a cake) and thought that I was in error...we sometimes get 'stuck' into what makes us most comfortable, but I want to expand into a great deal more...thanks again.

aces413 Posted 8 Feb 2011 , 8:16pm
post #47 of 55
Quote:
Originally Posted by mo_gateaux

Quote:
Originally Posted by aces413

Has anyone been able to make the Hershey's Perfectly Chocolate recipe dome? Every time I've made it as cupcakes, they end up flattening out and becoming level on top, even if they looked domed in the oven. I was thinking of slightly reducing the amount of sugar and water in the recipe...would that do it? I read somewhere that I could also slightly reduce the amount of leavening (in this case, baking soda and baking powder)...should I do ALL these things, or just one? Or a combo? icon_wink.gif

Anyone have success with getting cupcakes to dome using this recipe?



The only way i've ever been able to get this recipe to dome a bit was when i sifted all of the dry ingredients and left them overnight. I don't know why in the world this would have worked, but it's the only thing i can think of that i had done differently. let me know if it works for you!




Ok, I need to make this recipe on Friday, so I'll try it and let you know. Hopefully I'll remember to post. I have a terrible memory. icon_razz.gif
Anyway, did you leave the dry ingredients overnight on purpose (AKA--what does this do), or was it just out of convenience? And I'm assuming the bowl was covered, on the counter?

aces413 Posted 12 Feb 2011 , 6:00am
post #48 of 55

Ok...didn't quite work. They rose higher above the liner, but the top/middle flattened out instead of keeping the dome. So they were raised, but flat. Looked kinda weird...haha. I sifted and left the dry ingredients overnight, AND did the 400 degree trick. I think maybe I filled the wells too high (it's hard not to with such a runny batter!), because a few came out pretty nicely.
Oh well, they'll be covered in frosting. However, some are getting dipped in ganache...so I guess I'll spread some of it on and make a dome, let that cool, and then dip them in the ganache.

feltphoto Posted 15 Mar 2011 , 2:57pm
post #49 of 55

I tried this last night on boxed cupcakes. (Totally not trying to impress anyone with this batch...) I did chocolate first and I put the oven at 400 and then turned it to 350 as soon as I put the cupcakes in. They came up a bit and then went flat.

The second ones I let be in at 400 for a minute before turning it down. They domed ever so slightly.

The third ones I let be in the oven at 400 for 4 minutes and then turned it down and they domed really pretty.

Then I did a white cake mix. Two trays together, 4 min at 400 then down to 300 and they all cake out beautiful.

Later this week I will do it with a batter from scratch. Thank you so much.

BellesMom Posted 16 Mar 2011 , 1:38pm
post #50 of 55

Great advice - I can never get my cupcakes to dome.....but i am going to try the 400 degree trick! THANKS icon_smile.gif

GrandmaG Posted 16 Mar 2011 , 2:30pm
post #51 of 55

Another tip is to make sure your oven is good and pre-heated at the 400 degree temp. My oven takes about a half hour. I know on my oven it will say it's at 400 but I keep a thermometer in it and it doesn't always read that hot. Then I don't turn the temp down until I put my first batch of cupcakes in as opening the oven door will drop the temperature quite a bit. I think that's another reason the second batch will sometimes dome a little better. Make sure you bump the temp back up to 400 before you put that second batch in also.

MissKendra Posted 16 Mar 2011 , 10:45pm
post #52 of 55

Thanks for all of the tips in this thread! I just tried the 400 method and my cupcakes look BEAUTIFUL!!! I'm anxious to see if it works with all of my recipes. icon_smile.gif

bluenote865 Posted 17 Mar 2011 , 1:17pm
post #53 of 55

I just baked a batch of chocolate cupcakes from the recipe on the King Arthur box (cake flour). In the oven, they domed nicely and looked beautiful, but fell flat and actually shrunk away from the sides in the tin so they looked like little shriveled cupcakes! Taste great - awesome texture, but look pitiful. Does anyone have experience with the 400 degree method working for this issue as well as doming?

I want really beautiful, domed, fluffy cupcakes from scratch!

lutie Posted 17 Mar 2011 , 11:01pm
post #54 of 55

Yes, I mentioned above that I tried it and will always use it when I need domes for decorating purposes. It really works.

Linda2010 Posted 9 Dec 2015 , 1:59pm
post #55 of 55

Well after reading all these posts and trying to find out the secret for domed cupcakes I came to the conclusion that 


Tip# 1 is temperature  control, by preheating the oven at 400° and then lower it to 350 after no more than 5 minutes after being in the oven.  

 Tip # 2 let your batter sit for at least  20 minutes before you bake your  cupcakes. 

Tip #3 Your batter has to be fluffy, so I am going to try recipes that include buttermilk or cake flour.  

But thinking about it, in order to make a flat cake, which is everybody´s dream,  it is necessary to use all the ingredients at room temperature, then I think, has anyone tried to to the opposite when trying to get domed cupcakes?  I think I will do that and I will post my results

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