Hi Bakers!
I read that there in order to have nice dome o your cupcakes you should lower your oven temperature, what temperature you start at and how much you lower it? and how long you let them bake before lowering the temperature?
I also would like to know how longer you bake them so they don't harden or dry out?
I really appreciate your help :)
Hi cakelove2105, I am new to baking also but, I would have a test day ....When you have time - try out in your own oven different times & temperatures writing down your results for future reference....
I have been avoiding baking powder for ages due to wanting to use the creaming method with self raising flour on all my sponges sometimes with mixed results...I write all my problems in a note book next to my recipes. We are all leaning all of the time..: )
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Originally Posted by LesleyMoore
""........... writing down your results for future reference....
I write all my problems in a note book next to my recipes. We are all leaning all of the time..: )
LesleyMoore: congratulations on having the good sense to do this. You will be a great baker in a short period of time through your own research and development. Buy some sleeve protectors and a 3 ring binder to store your results. Best Wishes to you and huge profits for your business (if you have one.)
mb
I bake my cupcakes at 375 for 7 minutes and then turn the temp down to 350 and let them finish baking. I then let the oven reheat to 375 after the cupcakes come out. This works very well for me.
AAre you baking from scratch? If so, scoop your batter into your cupcake liners and then let them sit 20 minutes before baking. They will come out nice and tall and domed. Otherwise, scratch cupcakes baked immediately after scooping will turn out flat or even caved in a bit.
The reason why is the leavening agent (baking powder, baking soda). The smaller the pan size, the more leavening you need, actually. Cupcakes and smaller cakes bake so fast, they are done before the leavening can be entirely activated. By letting the batter sit out, the moisture in the cupcake batter pre-activates, so the short bake time is compensated for.
You don't need to adjust your oven temperature. A lower temperature would slow baking, allowing the leavening agent more time to work, but it's not going to be much. Just scoop your batter and let it sit out while the oven heats.
Cake mix cupcakes come out domed every time, because those mixes have lots of additional chemicals in them to ensure a "perfect" consistent result.
I agree on the leavening but I think it depends because I use Georgetown Cupcakes recipes and my cupcakes turn out fine but I do not want them super domed because of frosting decorations. I will say the chocolate ones will sink a bit but not too much. Make sure the leavening ratio is good. This site gave me some insight.
AThe 20 minute trick and lots of other info about baking and baking ingredients is from "The Cake Bible" by Rose Levy Beranbaum. It has a whole section in the back on baking professionally. I highly recommend the book.
The 20 minute trick and lots of other info about baking and baking ingredients is from "The Cake Bible" by Rose Levy Beranbaum. It has a whole section in the back on baking professionally. I highly recommend the book.
Are you referring to the 8th edition (September 20, 1988)? I want to by the Cake Bible but I'm not sure if this is the last edition they threw or if there are some updated ones that people are buying... The 8th edition (September 20, 1988) is the only one I see in Amazon.com that's what confuses me the most :/
AYes, it is that edition. It's an older book, but really excellent.
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