How About A Thread To Seriously Discuss Making Cupcakes?????
Baking By Cookies4kids Updated 11 Dec 2020 , 12:18pm by -K8memphis
Penny, those are both sooo cute! Great job on both. I have never tried a transfer!
Linda
Thank you both SO much.
The transfers really took so long. I worked on the paw prints and Blue topper for nearly 4 hours Thursday night. Then another 2 hours on the rest of the characters this morning. I made extras of everything in case of breakage (which was a good thing!) I am just so happy that I made it through the whole thing with no major problems. Cupcakes I can do ok. But usually cakes are not my thing! I was so happy that this worked out and was well received!
And the chocolate cake tasted really good - my first try at a scratch chocolate cake!
I'm hoping that this link will work...here are a few pics of the charms I made the other night
http://www.facebook.com/album.php?aid=34147&l=9213f&id=679916244
Penny, I love the cake & the cuppies...the choc. transfers look fantastic! Job well done 
Thank you very much!
Your facebook pictures look great! You do an awesome job on your cookies!
Penny727.. Just ADORABLE !!! You did a great job ,how could they NOt of loved it ! I didnt see anything wrong with it ! Congrats on a great display to !
micnmax2003.. Thanks for sharing ! You do wondeful work ! The charms are adorable .What are they made of ?
I give up! Everytime I try to post a pic here it not only wipes out the pic but deletes my post!
I have not tried the ganache with the schnapps but I would assume it would taste a bit chocolatey...I would try the Lindt white chocolate as I don't think white has much flavor and the schnapps would really stand out. I love butterscotch schnapps so I would eat it no matter what.
Thanks fiddlesticks 
The charms are made out of polymer clay (the stuff you bake...so it's "baking cupcakes" LOL) Here are some instructions if anyone is interested in making their own
http://tutorials.theclaystore.com/miniature-food/polymer-clay-cupcake/
Just an idea...maybe we could all make a cupcake charm & have an exchange?
Can someone tell me how to get my cupcakes to have that nice dome shape on the top? Mine always come out flat on top. All the ones I see here have the dome shape. Is there something that I'm doing wrong?
Some where on this thread is how to get a nice dome ! Its about starting out with a hotter oven for the first 15mins? then turning it down ! I believe its Melvira thats got the method down ! If you dont get an answer I would ask her !Sorry I cant remember the details for sure.
Fill the cups just a tiny bit more full than you normally do, then preheat to 400... put your cupcakes in and immediately turn the temp down to 375 and bake until done. That first burst of heat helps to make them dome.
Hey Mel I knew you would come through !Everyone is always talking about that I should try it to ! 
Penny- Great going on the blues cake!!
Micnmax- Would be interested to know how you did the charms! So cute!
Cake balls are evil!
I made some for the first time yesterday with the leftover trimmings from the Blue's Clues cake - YUM!
BUT - I have them in the fridge and EVERY time I go in there, I pop one or two in my mouth!
I have not tried the ganache with the schnapps but I would assume it would taste a bit chocolatey...I would try the Lindt white chocolate as I don't think white has much flavor and the schnapps would really stand out. I love butterscotch schnapps so I would eat it no matter what.
I have tried to make white chocolate ganache before and came out with a greasy mess- before I added any butter. I think I used a Lindt bar. Do you have success with a particular brand of white choc.?
OMG Penny, great job on the Blues cake!! Soo cute!! I have got to try a bc transfer, but Im nervous. Did you go by the instructions in the articles here on cc?
I also made some cake balls... and should not have done that! I rolled them in white chocolate and they are killer!!
HAHA Gotta love this!
http://www.flickr.com/photos/25288356@N05/2575621227/in/pool-foodtatts
(no not me- but she is a doll!)
and this
http://www.flickr.com/photos/nzcupcakequeen/2582566200/in/pool-foodtatts
this may be my fave- evil vs. good!
http://www.flickr.com/photos/24606676@N03/2328737899/in/pool-foodtatts
not sure what this means
http://www.flickr.com/photos/24606676@N03/2328737899/in/pool-foodtatts
OMG Penny, great job on the Blues cake!! Soo cute!! I have got to try a bc transfer, but Im nervous. Did you go by the instructions in the articles here on cc?
I also made some cake balls... and should not have done that! I rolled them in white chocolate and they are killer!!
Thanks, Lisa! I didn't go through the directions here....probably should have. Maybe they wouldn't have taken so long! I just went on what was discussed generally in a few threads.
Give it a try! They are really fun
Penny, those cakes turned out great! I can tell you really worked hard on them. Great job!
I was on another thread talking about buttercream frosting with powdered sugar and shortening. Interesting. I never realized how many people do not use it or like it and mostly use SMBC or IMBC.
Penny, those cakes turned out great! I can tell you really worked hard on them. Great job!
I was on another thread talking about buttercream frosting with powdered sugar and shortening. Interesting. I never realized how many people do not use it or like it and mostly use SMBC or IMBC.
Thanks so much, GrandmaG!
All I have ever used is regular old buttercream....1/2 hi-ratio shortening and 1/2 butter and lots of powdered sugar.
I have been thinking of trying some of the meringues - just haven't gotten to it yet.
Can you do roses and that with either SMBC or IMBC?
On this thread they said they make roses with SMBC. I don't know how they smooth it as well as powdered sugar BC. I've always had to add powdered sugar to my SMBC with the heat and the humidity we have here. I need to experient more with frostings.
Me, too! I need to try a few more types of icing. After having regular buttercream again this weekend, my husband is really against the Bettercreme. So, I think I'll start playing with some other recipes! There was that really easy swiss one posted here...maybe I will start with that!
All right cupcakers! I've been back a week but I couldn't come and catch up...we are moving our company and so I am searching the city for office space and setting up contractors! 
SO...I am on page 327 and will been here by the end of the day. Do nice and slow down on the chatter so I can catch up! I hate skipping pages so I won't read the last posts unless I have read them all 
I will start where Valli_War left off on the recipe update and have an update today when done.
cupcakemkr... Thanks and welcome back !!!
Ok everyone ...What do all of you do to keep your cupcake liners to stay in the shape like before you open them?You know how after you open them they want to flare out and get bigger then the pan opening? I think sometime back someone might have talked about this ? Not even sure if it was this thread ? But I buy the liners from GFS you get 500 in a big sleeve and just like the little plastic cups you buy in the store of the liners after you open they get bigger ! Does anyone have a secret to keepng them in the original shape ? Please !!!
Crystal Light canisters
I was just shoving them back into their paper sleeve as best I could then wrapping them in saran wrap, but someone (Chassidyg???) posted that they used a small container of some sort so I tried the same. Wala!
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