I Have Two Simple ?'s Please

Baking By Uniqueask Updated 30 Oct 2009 , 12:53pm by CarolAnn

Uniqueask Posted 27 Oct 2009 , 6:52pm
post #1 of 11

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.

10 replies
7yyrt Posted 27 Oct 2009 , 6:56pm
post #2 of 11
tx_cupcake Posted 27 Oct 2009 , 7:05pm
post #3 of 11

I don't think anyone has ever asked how to NOT get a dome before icon_lol.gif . 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.

FromScratch Posted 27 Oct 2009 , 7:20pm
post #4 of 11

It depends of the recipe really... some will dome up and others won't. Try a mudcake recipe... they bake up nice and flat.

snocilla Posted 27 Oct 2009 , 7:22pm
post #5 of 11

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.

KHalstead Posted 27 Oct 2009 , 7:28pm
post #6 of 11

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

Uniqueask Posted 27 Oct 2009 , 7:28pm
post #7 of 11

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.

Texas_Rose Posted 27 Oct 2009 , 7:42pm
post #8 of 11

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.

tracycakes Posted 30 Oct 2009 , 3:27am
post #9 of 11

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.

Uniqueask Posted 30 Oct 2009 , 12:05pm
post #10 of 11

Thank You very Much Guys. or shouldI say Ladies. LOL.

CarolAnn Posted 30 Oct 2009 , 12:53pm
post #11 of 11

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!

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