now i wanna bake cupcakes! and i don't have any eggs left! argh!

What a great topic. Thanks for all the amazing tips!! But can someone tell me what a bismark tip is?

i love cupcakes, would love to see more pictures on designs though. lots of new cupcake books coming out also.

Honey Cakes---a bismark tip is a long skinny tip with a round opening that you can use to fill cupcakes,eclairs,ect...It is wilton!Hope that helps

CarolAnn
That is what I have been doing with my cakes and cookies. Taking them to different places in town where they are really appreciated. The churches have quilters groups, the hospital has a hospice house, a Ronald McDonald house, and certain shelters for women and children. Someone on CC suggested asking the churches, hospitals and chamber of commerce if there was a need for this and it gives me a chance to do what I love. I get feedback from some of the places but not all, but it allows me to "practice." The hospice house is especially nice because people are staying there because a loved one is in the hospital. They might have a birthday and a cake helps cheer them up. Some places won't allow outside food, but they will tell you.
Lily

[quote="Melvira"]

So, do you still use the malt powder for the ganache? My dad LOVES chocolate malt, and is with you on the Whoppers, I think this would make a good cake for him. Please do share.

Actually, yes. I am not sure how the liquid chocolate would affect the ganache, so I still use the powdered version. (Carnation brand is best in my opinion.) What I like to do it dissolve the powder in the whipping cream before adding the chocolate... that prevents the grainy feeling. It is SO good. I cannot express how much I LOVE the malt flavor! It just SO adds that special something. Of course, I'm the type that thinks a 'shake' is a waste of good ice cream... if you don't have a malt, don't waste my time! Heheheh. I guess we know why I like the Whoppers, eh?

Melvira How funny! Im the only one in my family that orders a malt! They all laugh at me ! they all get shakes or big ole sundaes! Malts all the way ! Now get back in that kitchen !

I'm so glad that this thread was started! I love making cupcakes & need all the tips that I can get. I didn't think to turn the oven temp. up to achieve a domed cc.
When Martha had her cc week, she showed taking a small round cookie cutter & cutting a round out of the top of the cc. Then the filling was put in & the round placed back in the cc. I haven't filled any cc yet, but can't wait to start. I also can't wait to try the peanut butter cc recipe.
I also make a motion that we have a separate cc forum!

Melvira
About how much powdered malt flavor do you add to a recipe of ganache? Can I add the malt syrup you referred to, to a regular BC?

Lily

Lily, I would be afraid that the syrup would thin down your icing too much. But I say, try a small batch and see!! It really depends on how much of the malt flavor you want. I like so much that it would make mine soupy! For a recipe of ganache I usually use a couple tablespoons, 2 or 3, to taste. Again, dissolve it in the cream first to make sure it's not grainy!

Oh yes, finally! I'm late to this party but it's obvious we really need a cupcake forum!

I've been doing quite a number of cupcakes lately and learn something each time. So thanks for some of these tips! I can't remember the last time I did an actual cake.

Here's a site that has some very interesting recipes...scroll down and look for the "Cupcake Menu" on the right (I think this was posted earlier):

http://vanillagarlic.blogspot.com/

Some sound scary but some look tasty. I've yet to try one one but will soon. (probably the vanilla bean/black cherry ones)

I'm not sure if someone's posted Zalita's link yet, I can stare at these all day. I have. She is AMAZING.

http://www.flickr.com/photos/65668398@N00/

Confectionary House is good for liners, so is Beryls. I recently purchased some chocolate brown(very dark, almost black) and pastel (a darker pastel) ones from the UK. They didn't come out "greasy" after baking. I hate that.

eta: when I post the Beryl's link, it shows up as G lobal Sugar Arts. Weird. Just go to b e r y l s.com

I used to live about an hour and a half east of the Bay and we'd try to make a stop every so often at this darling little place in the city

http://karascupcakes.com/flavors.html

Some yummy cupcakes lemme tell ya. I do believe that she was a big inspiration for my cake business.

I am SO happy to see this thread! And here's hoping they give us a whole cupcake forum.

I just delivered 10 dozen to a church father/daughter date night event yesterday.

Off to vote for having the forum.

I voted for it ! I hope we get it ! I need cupcake help ! Thanks everone for all the ideas and links !

Here's one I'll contribute...

Anyone ever tried the ganache drop to fill your cupcakes? It's my FAVORITE way to fill a yellow cupcake. Just plop the cooled ganache in the center of the cupcake, push it down and little and bake as normal. They sink to the center and holy YUM, they're good. One of my most popular cakes. I usually top them with chocolate sour cream or whipped gananche frosting. Mmmmm

It's so simple - you'll laugh.

You make ganache, cool it and then scoop about a tablespoon (maybe a little less) just like you would to make a truffle. Then just drop it onto the top of your cupcake batter (in the liners before they go in oven), push down a bit and put your cupcakes in the oven.

Voila! Ganache centers.

Look at this!

Ya'll have done it now...... After reading this thread, I preheated the oven... You know the rest I just took the last tray out and omg these are so good.. Here is the recipe: straight from Martha.. http://www.marthastewart.com/recipe/billys-vanilla-vanilla-cupcakes?lnc=c479cf380e1dd010VgnVCM1000005b09a00aRCRD&rsc=video7new_Homepage_1&video_id=2dc1358d97060110VgnVCM1000003d370a0aRCRD

Anyone notice how this recipe and the Magnolia Bakery's Vanilla Vanilla Cupcakes appear to be exactly the same How do you suppose that happened

I am going to ice them with a lemon curd buttercream... my bad

That machine would make the 200 cupcakes I have to make for a wedding go a lot faster!

What I need is a good place to find paper boxes for transporting 200 cupcakes. I don't want to have to buy 100 boxes to get a good price. I can get plastic ones to hold a dozen, but I have a hard time getting the cupcakes out of the container without smudging the icing. Help CCers!

Paula

Heres a good website for recipes.
http://www.cupcakerecipes.com/

Ironbaker, the Magnolia Bakery's recipe does call for self-rising flour.. Billy's does not, but adds a Tlbs baking powder. Thats the only difference, aside from the mixing directions.. The video on Martha's is cute to watch.. He is sooooo young

Well, I just had to try the "yummymummy" recipe and it was a perfect dome cupcake! I am so thrilled! I used slightly less than a fourth cup of batter to each standard cupcake wrapper. I am telling you it is perfect! The recipe made 21 cupcakes. Cooked mine 15 min at 375. Oh I used my wedding bouquet flavoring also!
Linda

famousamous
Frequent Member



Joined: May 18, 2005
Posts: 409


Posted: Mon Apr 14, 2008 7:40 am

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Look at this!

I'm looking for a cupcake that can be filled and tastes simaliar to the Pinneapple Orange Cake, with the whip cream frosting that everyone use to make...
They Will be sitting out for awhile so I need the filling and frosting that can sit out.
Hope someone can help. Thanks