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I guess I'm "old school" - I prefer cupcakes frosted to the edges

post #1 of 29
Thread Starter 

I just don't get this whole bit of putting more icing in the middle and leaving bare cake around the edge of a cupcake. To me, it doesn't look as appealing, it would make the cake dry out quicker, and it's more awkward to eat. Does anyone know if the practice originally started with mass-produced cupcakes, or with designers who thought it looked better?

 

Granted, some say if you ice too close to the wrapper it's messy to eat. Okay, I can sort of agree there. A small margin or something might be acceptable. But it seems like if this trend of avoiding icing the edges continues, we're going to have icing blobs the size of a quarter in diameter - might as well just make muffins instead of cupcakes and skip the icing altogether! icon_sad.gif

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"Whatever you do, work at it with all your heart, as working for the Lord . . ." -- Colossians 3:23 NIV
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post #2 of 29

Cuz it's pretty? I don't want a quarter sized dollop either, but when I think of a cupcake iced all the way to the wrapper, it just makes me think of home made style where it's slathered on with a butter knife. :D

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post #3 of 29
Thread Starter 

So you're saying it's a "professional" vs. "amateur" look thing? If so, though, it must be still a switch from the old way, since I used to see bakery cupcakes iced to the edges and now they're more the "blob in the middle" style. I was thinking perhaps they were iced by machine instead of by hand. Then I see more "artisan" cupcakes iced that way too and I'm going "chicken or egg" - where did the trend originate?

 

To me, it doesn't add to the aesthetic appeal to have "naked cake" sticking out. thumbsdown.gif Here's my brainstorm for a compromise:  Take a smaller tip (whether plain or patterned) and run a circle of icing right up near the edge but not touching the paper if the idea of the icing touching the paper doesn't seem right, then cover the rest more generously with icing using whatever piping technique suits.
 

"Whatever you do, work at it with all your heart, as working for the Lord . . ." -- Colossians 3:23 NIV
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"Whatever you do, work at it with all your heart, as working for the Lord . . ." -- Colossians 3:23 NIV
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post #4 of 29

I agree that a cupcake that has an icing dab in middle makes me not want to eat it either. Maybe some places do that to save themselves money so they don't use as much icing. I really don't know why they would do that.  I like cupcakes with icing all the way to the edge!!!

post #5 of 29

I certainly bucked that trend, and had the same thought of it drying out, and just looking stupid! Since I used to use crisco (bleah) and now I use butter, my icing is really expensive, so I try to keep it economical too, but I always liked it to the edge, but I let a little cake peek out so that the icing doesn't touch each-other in the box.  

Nothing stupider looking than a 4" tall pile of icing a quarter in diameter with a fondant disc on top...

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post #6 of 29

I must be pretty out of it, which is weird, since I make 75% of my income from cupcakes, lol.

I have never seen a cupcake for sale that had a 'blob' of icing in the middle and a wide ring around the outside of naked cake.

I always have a small ring, otherwise you can't take the liner off without getting frosting on your fingers, and they smear when boxed.

I would imagine a bakery selling tiny blobs of icing would be to save money though, not for 'style'.

post #7 of 29
I'm with you op! A small margin looks good. A disembodied blob of icing in totally different proportions from the cupcake=ridiculous.
post #8 of 29

I found one! 

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post #9 of 29
That looks stupid.
post #10 of 29
Quote:
Originally Posted by Annabakescakes View Post

I found one! 

I can't say I like that either.

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post #11 of 29

Maybe you should show us an example OP. I'm having a hard time finding the offending cupcakes that you speak of. 

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post #12 of 29
Quote:
Originally Posted by Annabakescakes View Post

I found one! 

It looks like a fancy yellow turd.

If that is what the op is referring to, I agree, that looks ridiculous.

post #13 of 29

not a fan...this looks cheaply made and like they were in a hurry....i like it a little fuller with a smaller ring around the edge as well.

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post #14 of 29
Thread Starter 
"Whatever you do, work at it with all your heart, as working for the Lord . . ." -- Colossians 3:23 NIV
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"Whatever you do, work at it with all your heart, as working for the Lord . . ." -- Colossians 3:23 NIV
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post #15 of 29

For home bakers (or perhaps for pros, I don't know) I thinkthe wide margins are to make the cupcakes easier to deal with in the plastic packaging boxes.You can set them in the little sections of the boxes and ice your swirl right there, so if went over the edges, it would make it more difficult (messier) to remove from the tray.. I've done this often when I'm doing 300-400 cupcakes at once for an event,but I'm still kinda partial to the old swirl it all the way around with a kitchen knife technique.
 

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