How Do I Reduce The Salty-Ness Of My Already Baked Cupcakes

Decorating By fchevel Updated 30 Jun 2009 , 8:38pm by fchevel

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fchevel Posted 30 Jun 2009 , 3:51pm
post #1 of 20

theyre yellow cake cupcakes, topped with melted chocolate
the cake turned too salty as i forgot to half the measurement when i halved the rest of the recipe's!!!
yikes!!! icon_cry.gif

please help
i dont wanna have to throw them out! thanks

19 replies
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PinkZiab Posted 30 Jun 2009 , 4:30pm
post #2 of 20

Unfortunately, there's nothing you can do to reduce it. If you topped them with a SUPER sweet buttercream it MIGHT cut the salty taste a wee bit, but otherwise, you're stuck.

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PinkZiab Posted 30 Jun 2009 , 4:31pm
post #3 of 20

Unfortunately, there's nothing you can do to reduce it. If you topped them with a SUPER sweet buttercream it MIGHT cut the salty taste a wee bit, but otherwise, you're stuck.

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PinkZiab Posted 30 Jun 2009 , 4:32pm
post #4 of 20

Unfortunately, there's nothing you can do to reduce it. If you topped them with a SUPER sweet buttercream it MIGHT cut the salty taste a wee bit, but otherwise, you're stuck.

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PinkZiab Posted 30 Jun 2009 , 4:33pm
post #5 of 20

Unfortunately, there's nothing you can do to reduce it. If you topped them with a SUPER sweet buttercream it MIGHT cut the salty taste a wee bit, but otherwise, you're stuck.

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matthewkyrankelly Posted 30 Jun 2009 , 4:38pm
post #6 of 20

I agree. Make a caramel buttercream frosting with a lot of sugar. The caramel taste is pretty popular with the salty taste and will combine with the chocolate as well.

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matthewkyrankelly Posted 30 Jun 2009 , 4:39pm
post #7 of 20

I agree. Make a caramel buttercream frosting with a lot of sugar. The caramel taste is pretty popular with the salty taste and will combine with the chocolate as well.

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FromScratch Posted 30 Jun 2009 , 4:40pm
post #8 of 20

I'm with Tara... nothing you can do. Sorry... it helps to write out every reduced amount when cutting a recipe down so there's no math on the fly.

The super sweet topping might help, but only if they are eaten together, but there are bound to be some pieces that have not much icing. I'd start over.

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matthewkyrankelly Posted 30 Jun 2009 , 4:40pm
post #9 of 20

I agree. Make a caramel buttercream frosting with a lot of sugar. The caramel taste is pretty popular with the salty taste and will combine with the chocolate as well.

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FromScratch Posted 30 Jun 2009 , 5:34pm
post #10 of 20

All well and good, but if these are for an order... start over. No other thing to do. If they are just for you then you can play around, but if this is for business, or if you hope to promote your business with these cupcakes, putting out a sub-par product will do you no good.

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PinkZiab Posted 30 Jun 2009 , 5:37pm
post #11 of 20

Yes I agree with Jeanne... my suggestionw as if these were just personal cupcakes... if these are for a customer, you MUST start over!

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CakeMakar Posted 30 Jun 2009 , 5:38pm
post #12 of 20
Quote:
Originally Posted by fchevel

theyre yellow cake cupcakes, topped with melted chocolate
the cake turned too salty as i forgot to half the measurement when i halved the rest of the recipe's!!!
yikes!!! icon_cry.gif

please help
i dont wanna have to throw them out! thanks




Oh! I feel for you. I just did the SAME thing yesterday with the NFSC recipe.

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CakeMakar Posted 30 Jun 2009 , 5:39pm
post #13 of 20
Quote:
Originally Posted by fchevel

theyre yellow cake cupcakes, topped with melted chocolate
the cake turned too salty as i forgot to half the measurement when i halved the rest of the recipe's!!!
yikes!!! icon_cry.gif

please help
i dont wanna have to throw them out! thanks




Oh! I feel for you. I just did the SAME thing yesterday with the NFSC recipe.

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CakeMakar Posted 30 Jun 2009 , 5:40pm
post #14 of 20
Quote:
Originally Posted by fchevel

theyre yellow cake cupcakes, topped with melted chocolate
the cake turned too salty as i forgot to half the measurement when i halved the rest of the recipe's!!!
yikes!!! icon_cry.gif

please help
i dont wanna have to throw them out! thanks




Oh! I feel for you. I just did the SAME thing yesterday with the NFSC recipe.

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fchevel Posted 30 Jun 2009 , 8:31pm
post #15 of 20

thank you guys
unfortunateley im travelling so dont have time for the caramel
but luckily its just for home!

we live and learn!!
thanks

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fchevel Posted 30 Jun 2009 , 8:32pm
post #16 of 20

thank you guys
unfortunateley im travelling so dont have time for the caramel
but luckily its just for home!

we live and learn!!
thanks

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fchevel Posted 30 Jun 2009 , 8:33pm
post #17 of 20

thank you guys
unfortunateley im travelling so dont have time for the caramel
but luckily its just for home!

we live and learn!!
thanks

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fchevel Posted 30 Jun 2009 , 8:36pm
post #18 of 20

thanks guys
unfortunately im travelling so dont have tome to make the caramel, well luckily its just for home!!!

well we live and learn!!!
icon_smile.gif

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fchevel Posted 30 Jun 2009 , 8:37pm
post #19 of 20

thanks guys
unfortunately im travelling so dont have tome to make the caramel, well luckily its just for home!!!

well we live and learn!!!
icon_smile.gif

fchevel Cake Central Cake Decorator Profile
fchevel Posted 30 Jun 2009 , 8:38pm
post #20 of 20

thanks guys
unfortunately im travelling so dont have tome to make the caramel, well luckily its just for home!!!

well we live and learn!!!
icon_smile.gif

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