....sorry, I didnt realize it had already been said to fill it the way I did... I really need to read slower. But with more than one person telling you, I guess you can tell....it works!
....sorry, I didnt realize it had already been said to fill it the way I did... I really need to read slower. But with more than one person telling you, I guess you can tell....it works!
Oh, no problems. I actually went looking for the tip the other day and they were out. I'm making petite loaf pans as soccer fields and wanted to put something yum on the inside. I might use an apple corer - but I would rather just inject the filling. Any other tips for filling a cupcake type thing? Any tip substitutes? The filling I'm going to use (if I use the corer) has mini choc chips in it. I might have to go with something else.
whenever i've tried to squeeze filling into a cupcake, it cracks the cake, and then the cake bounces back inward and all the filling squishes out. could it be bacause i allow the cakes hours to overnight to settle? thick batter, dense cake? should i fill while just barely cooled to avoid that? i dont get it...
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