AI was going To buy a cupcake dispenser on eBay There's a lot for $10 and then some that go up to about $50. Does anyone know If the cheap ones are ok- do they leak or break etc etc ?
AWhats a cupcake dispenser sweet? Do they just the correct amount of cake in the case? If thats the case I use a good old fashioned icecream scoop and level it off.
most of my batters get put into the liners with metal ice cream scoops. So I've never tried one of these.
I'm watching the Ben Stiller movie "The Secret life of Walter Mitty" he's gone to Greenland or Iceland or someplace, and it was funny as it is so much like Alaska was decades ago when I arrived here. I'm laughing
Ben Stiller is funny in this.
@nannycook looks like we posted our responses at the same time lol. I have one recipe that's pretty wet and runny and I just use a mixing bowl with a pour spout (that I've had for about 40 years or so.)
AI would prefer the kind that have the plunger inside a funnel type container that has a handle -- so you hover the funnel over and raise the plunger up & down to release the batter and stop the flow --
on yours, squeezing that handle to release the batter is not ergonomic and would get old fast -- with one arm you hold the weight and squeeze -- better to divide the work out between both hands - or use a scoop
best to you
a deep funnel with a wide mouth and just stick a big dowel in it to start and stop the pouring
http://www.amazon.com/dp/B00BP3ZQZ0/?tag=cakecentral-20
here is a cupcake portion control tip for a pastry bag --
http://www.wilton.com/store/site/product.cfm?id=78601040-A0CF-5F24-5CF5F145025278D4&killnav=1
y'know honestly the batter is heavy and i often just pipe or scoop it out myself
for better ergonomics -- put your cupcake pan down lower than the counter top so you are not reaching up high all the time -- try to use gravity to your advantage -- when i used the 40/60 qt bowls i'd get the pans lower than the bowl (the bowl sitting on the rolly thing on the floor) and i'd tip the bowl and scoop the contents into the pans or at least smaller pans i could manage then when i'd taken enough out i'd hoist the bowl up on the table and tip out the rest of contents -- back then for cupcakes i'd just pour from a two quart one of these (i could not believe webstaurant doesn't sell these or at least i could not find it) and just use a spatula to wipe off the edge --
and at no additional charge -- my new oven mitts love love love love love -- almost goes to your elbow --
nice soft silicone all padded -- seven bucks at sam's
http://www.pastrychef.com/PORTION-CONTROL-FUNNEL_p_1071.html
other than this i can't find any plunger ones big enough but i know they're out there
i think those kinds of funnels are also found as candy making supplies.
i use potion dishers. I hate the idea of creating another container to clean. With a disher, you can also make cookies, and those cute little mashed potato mounds from the school cafeteria... ;-}
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i think those kinds of funnels are also found as candy making supplies.
i use potion dishers. I hate the idea of creating another container to clean. With a disher, you can also make cookies, and those cute little mashed potato mounds from the school cafeteria... ;-}
candy making supplies yes -- the only ones i can find are too small for cupcakes -- i've seen large enough ones in bakeries i've worked in but i can't find any now.
yes yes yes the mashed potato mountains! then you make the lake in the middle for the gravy! mmmmnumnumnum drooled a little -- sthurp
all good
I use a large cookie scoop. http://www.amazon.com/dp/B0000CCY1C/?tag=cakecentral-20+cookie+scoop
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