I want to fill some cupcakes with Bavarian cream but I don't have an apple corer or any special tool to core with..What do you all use?I have lots of trinkets in my drawers but nothing comes to mind...
i haven't used anyof these as i use a bismark tip to fill but possiblilites maybe
- melon baller
- baby spoon (or a small serving spoon that size)
- a larger size straw
A bubble tea straw. A Wilton plastic dowel.
I just smoosh my thumb in there.
Hmmm..Interesting ideas..I have a few of those things around...Thanks everyone!!!
You use a bavarian tip to put the filling in.
Yeah..I guess I have to invest in a few party tips like bismark etc...
Whenever I fill a cupcake I use a large piping tip...with a big opening...long tip is real helpful
ok, I have a bismark tip and to me is useless....is soo thin that it barely puts any filling on the cupcake! I use a big tip with the serrated edge, that way it mimics a serrated knife sort of thing, then I just push it into the cupcake half way and just the pressure pushes the filling even more down and it gives me perfect results!
During Martha Stewart's Cupcake Week a while back, she had someone who used an apple corer to pull out a little core from the middle of the cupcake before filling.
Not wanting to have ANOTHER tool in my drawer, I used a great big piping tip (I think it's called the french star?) with the little sawteeth? I slowly twist it into the center, not to the bottom, then angle to pull up a perfect little center. Then I just pipe the filling into the empty hole.
In Elinor Klivans cupcake book, she just uses a paring knife to carve out a little cone shape
ditto. i just use a little paring knife. really fast.
Yep, a paring knife hole or just jam the bag inside (parchment will probably break down after a few cupcakes, but a plastic one will hold up all day) then squeeze and pull it out.
Silly maybe, but I use a wooden spoon, poke a hole and then fill with a #22 star tip.
I use the end of a wooden or plastic spoon as well!!
you don't need to dig a hole to fill it....when you fill a doughnut you just stick the tip in fill, its the same with a cupcake....thats the way I have always done it
ok, I have a bismark tip and to me is useless....is soo thin that it barely puts any filling on the cupcake!
If you just push the tip in and squeeze it doesn't put mush in there true. I push it in and then twist the cupcake around the tip at a 45 degree angle to make a good "hole" in the middle then fill with the filling. Still squeeze as i pull out the tip and it leave a nice amount in there.
i have an apple corer but also have used a melon baller it works well. better than the bismark tip i think, which i also have but rarely use
I use an awesome metal apple corer that I got at Marshall's for $5.00.
I use a cut piece of sps Pillar(wilton), just twist as you core and pull. If I want larger I just do two, side by side.
I have a citrus juicer that has a little serated edge and a about the size of a nickle. I just twist in but not all the way to the bottom and pull it out and it's the perfect size hole for any delish filling!