Im new to this forum & not sure if this has been discussed before....
When decorating cupcakes do you use flat or domed cupcakes?? I'v seen alot of decorated cupcakes with an extremly FLAT surface like http://www.faircake.co.uk/photogallery.html (I love all their work elegant & amazing!)
I try to level my cupcake down to establish the same design, but never works! when I apply the BC the cake starts peeling off the liner, could it be cuz im actually cutting the cupcake??
at last how do you get a flat surface without cutting it yourself??
too many questions i know but Im a newbie in the cake world
Not sure, but I'm thinking the amount of batter helps determine that outcome. Perhaps less batter would yield a flatter surface?
Baking temperature mostly.
I have a recipe from a book, Sky High, that's posted here:
I use it frequently for cupcakes. Never a dome. The author bakes at 325, and that might be the secret.
as ever, its all sorts of things! more batter can = dome. lower oven temp can = flater (higher oven temp can give a dome, some people preheat the oven higher, then turn down for baking), and some recipes just seem to dome or flat.
i would imagine when cutting the cupcake, ur holding/ moving the liner, which is probably why its falling off.
(an aleternative may be to just levelt eh cake with bc to fill in the gap, if its not a big dome)
When my cupcakes rise too much I just trim the dome off with a very sharp bread knife, but very carefully, I don't tear the cupcake liner. Maybe chill the cupcakes a little first before trimming?