chilz822 Posted 18 Jul 2010 , 10:11pm
post #1 of

HI everyone!
Can anyone share the secret to getting the buttercream rounded dome under the fondant? I see so many that are perfectly domed and rounded and no evidence of buttercream seepage. How can I get the nice even frosting dome below the fondant covering?
LL

23 replies
Occther Posted 18 Jul 2010 , 10:20pm
post #2 of

Hmmm - they actually look like they are dipped in ganache.

Aeropanda Posted 18 Jul 2010 , 10:40pm
post #3 of

This particular one does look like ganache, but I know exactly what you're talking about! I can't figure it out either. The last time I used fondant on a cupcake, I had to use very little buttercream for fear of it oozing out! I hope someone has the secret and will be willing to share!

chilz822 Posted 18 Jul 2010 , 11:01pm
post #4 of

It's fondant, that's what the description under the photo said (found it on flickr when I was looking for an example to show you!)
icon_smile.gif

JulieMN Posted 19 Jul 2010 , 12:59am
post #5 of
Quote:
Originally Posted by Aeropanda

I hope someone has the secret and will be willing to share!




Ditto!

MessMaker Posted 19 Jul 2010 , 1:05am
post #6 of

Has any one tried laying the fondant on the cup cake and the using the bismark 230 ( i think thats the one) to fill it .

Like slide the tip under fondant and filling like you would a cup cake.

You might explode a few but it might work that way... IMO

Aeropanda Posted 19 Jul 2010 , 1:10am
post #7 of
Quote:
Originally Posted by chilz822

It's fondant, that's what the description under the photo said (found it on flickr when I was looking for an example to show you!)
icon_smile.gif



Oh, I believe you! I just think that the brown color may be misleading. icon_smile.gif I get so excited when I see that someone's made a post! Still hoping for the secret to be revealed! Uh...Oh... just thought...maybe my posting this may lead you to believe someone has left a post with the answer. Sorry! I'll stop posting until I see the answer! Thanks again for putting this question out there!

matthewkyrankelly Posted 19 Jul 2010 , 1:12am
post #8 of

Here's what I see:

A flat cupcake that has a scoop out of it for filling. A buttercream dome with a layer of fondant.

If it was me, I'd just either pipe a big ole plop of buttercream in a dome and slap on the fondant.

If you were nervous about the edges, you could run a spatula around it.

As far as the seepage, that's just getting used to the right amount of buttercream for this style. Two or three cupcakes and you'd have the hang of it.

The perfectness of the buttercream dome is because you have placed fondant on it. The buttercream was not perfect before the fondant was placed on it.

chilz822 Posted 19 Jul 2010 , 1:49am
post #9 of
Quote:
Quote:

The perfectness of the buttercream dome is because you have placed fondant on it. The buttercream was not perfect before the fondant was placed on it.




This was my original thinking but it seemed too simplified! thumbs_up.gif
I am known as the official 'Queen of overthinking'
lol

princesscupcake000 Posted 19 Jul 2010 , 9:31am

I haver tried this but I would suggest shaping the buttercream onto the cupcake and then putting it into the fridge until the BC has hardened. I think this would make it easier to place the fondant on and stop the seepage. Just a thought!

frogcooke Posted 19 Jul 2010 , 12:26pm
Quote:
Originally Posted by matthewkyrankelly

Here's what I see:

A flat cupcake that has a scoop out of it for filling. A buttercream dome with a layer of fondant.

If it was me, I'd just either pipe a big ole plop of buttercream in a dome and slap on the fondant.

If you were nervous about the edges, you could run a spatula around it.

As far as the seepage, that's just getting used to the right amount of buttercream for this style. Two or three cupcakes and you'd have the hang of it.

The perfectness of the buttercream dome is because you have placed fondant on it. The buttercream was not perfect before the fondant was placed on it.




How dpes one make a flat cupcake or is just the top cut off first?

Peanut1027 Posted 19 Jul 2010 , 12:48pm

I would think that you would need to cut the top off to make it level. I'll tell you what those cupcakes look really good.

matthewkyrankelly Posted 19 Jul 2010 , 1:00pm

Flat cupcakes.

Well, I'm no expert. But one mix I use for nice cakes always makes flat cupcakes. Hate it for cupcakes. DH Butter Recipe Golden. Great flavor, won't dome on a cupcake.

Some people say that how high you fill the cupcake will make a dome or not. I'm not sure.

However, most recipes should be able to be adjusted for no dome, or at least slow the cooking down to minimize it (325F).

frogcooke Posted 19 Jul 2010 , 2:21pm
Quote:
Originally Posted by matthewkyrankelly

Flat cupcakes.

Well, I'm no expert. But one mix I use for nice cakes always makes flat cupcakes. Hate it for cupcakes. DH Butter Recipe Golden. Great flavor, won't dome on a cupcake.

Some people say that how high you fill the cupcake will make a dome or not. I'm not sure.

However, most recipes should be able to be adjusted for no dome, or at least slow the cooking down to minimize it (325F).


oh thanks! yeah i might have to bake some and just see how it goes.

How would you adjust a recipe for no dome?

tracicakes Posted 19 Jul 2010 , 2:32pm

I made flat cupcakes with WASC recipe. I baked them at 300 degrees and they came out perfectly flat. I made standard size and king size. Both were flat. Hope it works for you too!

mariana7842731 Posted 19 Jul 2010 , 2:34pm

you just make the top rounded with your bc. load it on, gently scrape from middle outwards with small spatula. there is virtually no trick to it. put in fridge before putting fondant cap on, smooth with fondant smoother. perfectly round and smooth every time.

frogcooke Posted 19 Jul 2010 , 3:02pm
Quote:
Originally Posted by tracicakes

I made flat cupcakes with WASC recipe. I baked them at 300 degrees and they came out perfectly flat. I made standard size and king size. Both were flat. Hope it works for you too!


oh great! thanks for the tip. I've never made a WASC recipe before but I've already printed one out and want to try. I've just stuck to straight box mixes. haha.

chilz822 Posted 19 Jul 2010 , 10:29pm

Thanks everyone for your responses, I'm going to try some this week and see how they turn out!

HarrietBakes Posted 21 Jul 2010 , 12:55pm

[quote="frogcooke
How dpes one make a flat cupcake or is just the top cut off first?[/quote]

Same recipe as a domed cupcake but swap butter for margarine (don't know what that's called in the USA. SHORTENING! That's the one. Like butter but not). Also, fill the case about 1/3rd full.

frogcooke Posted 21 Jul 2010 , 1:02pm
Quote:
Originally Posted by HarrietBakes

Quote:
Originally Posted by frogcooke


How dpes one make a flat cupcake or is just the top cut off first?



Same recipe as a domed cupcake but swap butter for margarine (don't know what that's called in the USA. SHORTENING! That's the one. Like butter but not). Also, fill the case about 1/3rd full.


ahhh ok!

HarrietBakes Posted 21 Jul 2010 , 1:09pm
Quote:
Originally Posted by frogcooke

Quote:
Originally Posted by HarrietBakes

Quote:
Originally Posted by frogcooke


How dpes one make a flat cupcake or is just the top cut off first?



Same recipe as a domed cupcake but swap butter for margarine (don't know what that's called in the USA. SHORTENING! That's the one. Like butter but not). Also, fill the case about 1/3rd full.

ahhh ok!




icon_biggrin.gif pleasure.

ilovemakingcakes Posted 21 Jul 2010 , 10:41pm

good tutorial here for this technique:

http://www.cakejournal.com/archives/cupcake-decorating-part-3

Dayti Posted 22 Jul 2010 , 12:33am

I would never have thought to refridgerate the cupcake with the buttercream on, before adding the fondant icon_redface.gif

rachbclough Posted 21 May 2012 , 1:36pm

Hey Ladies - I found this!
http://cakejournal.com/tutorials/cupcake-decorating-part-3/

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