I'm a 100% complete newbie to this whole cake thing....other than a box of Duncan Hines, I have zero experience. I've been recently playing with a few recipes and I've run into something that bugs me....doesnt really affect the TASTE of my cupcakes...but the texture. Eh. Everyone raves on them, says they're wonderful etc....but it bothers ME.
My cupcakes are sticky!! I've tried to lengthen my baking time, still sticky. Any clues as to how to fix this?? I'm using a wilton recipe so I thought it would be a good one....
As I have found on here, wilton is not always the best one to go by. Cake pans for instants, really are not the best to buy, slanted sides and thin. Magic Line is awesome, straight sides. I have had mine sticky a few times but not often. If you like boxes try the wasc. My family always thinks sticky means really moist. Welcome to the world of decorating. Hope you enjoy it....
I'm thinking that it is a good thing. It means they are really moist which makes them super delicious!
I just made "Amazing lemon cake from a mix" from this site into cupcakes and they were sticky, but once iced they were the best cupcakes ever! They were so moist that I couldn't fill them my usual way(with an apple corer) I had to use the bismark tip. Even then I had to wipe it off for every single cupcake I filled.
Well, they leave a funky film in your mouth. This last batch, they were a little dry, icing saved it but they still left that film.
It's weird. Any clues as to what I'm doing incorrectly?
I would experiment with different recipes if you don't like the one you find. To my knowledge, Wilton does not really run a test kitchen, their focus is more on the decorating side. I always come here for any advise on recipes. There is a whole forum discussion group on just cupcakes on CC so that may be the way to go.
Wilton does have different lines of pans and to my knowledge most are not slanted/ beveled sides, and I don't have issues baking in any of them. There is a product line though is is more heavy duty.
Wilton products are geared alot more towards at home bakers/decorators
Typically you will find that "stickiness" only for cakes/cuppies made with box mixes and not on scratch. As one previous poster noted that is usually perceived as moist...and is one of the reasons that so many people think scratch cakes are dry. I'm not saying one is any better than the other, just different.
No, I bake from scratch, and this has happened to me. Not sure why.