Hello Cake Friends.
1. How do you shrink your pictures to upload them on here.
2. How much batter do you guys, put in your cupcakes, so it is level and does not form a dome. I have seen so many on here that is level in line, with the wrapper, and mine always forms a dome. I would like it to be level.
Thanks You so much.
And Happy Caking.
I don't think anyone has ever asked how to NOT get a dome before . Wish I could help you. I use a small ice cream/cookie dough scoop to measure cupcake batter, and I usually use three scoops for a standard sized cupcake. I guess if I didn't want a dome, I'd use two which would make the liner about half full instead of 2/3.
It depends of the recipe really... some will dome up and others won't. Try a mudcake recipe... they bake up nice and flat.
I dont know about cupcakes, but for pictures, I just open them in paint, select 'Image' from the menu up top. Then select 'Stretch/Skew' and put the horizontal and vertical at 50%, or however much you want to shrink them by. Then save it.
If you bake your cupcakes at around 325 instead of 350, they will not get a dome and will be flatter. If you want a nice dome, raise the temp. a little
Thank you very much,
I know no one has asked how not to get a dome before, but I have seen so many on here without domes, and was just wondering, I guess there is always a first, LOL.
I use a large cookie scoop for cupcakes...takes one scoop to make a level cupcake. I also use the WASC recipe with milk replacing the water. I bake at 350 though.
In the last 2 weeks, I think I've made more cupcakes than ever before, not that I've made that many, but still, it 's been a lot for me. I've been cooking mine at 325 and I really like the top I've been getting. It isn't domed nor completely flat, just a gentle curve, if that makes sense. It's a good surface for a swirl, and I've completely forgotten to take pictures of them.
Thank You very Much Guys. or shouldI say Ladies. LOL.
I'm making a big jack-o-lantern cupcake cake today for my two gd's b-day party tomorrow. I use an ice cream scoop to fill my jumbo papers 2/3 full. I want them full but need them flat so, if necessary, I'll place a cutting board on top of them to push the tops down gently. Cuppies are so much easier since I started using an ice cream scoop to measure the batter, then just flick the handle and in it drops. Just figure out how much you want for the size cuppie you're making, measure the amount and then find the right scoop. Soooo much easier than my old measuring cup and spoon bit. Neater too!