Mini-Cherry Pies

Lounge By ahuvas Updated 18 Oct 2009 , 4:21pm by LaBellaFlor

ahuvas Cake Central Cake Decorator Profile
ahuvas Posted 18 Oct 2009 , 4:28am
post #1 of 3

Hi

Ive been trying to make mini cherry pies in a cupcake tin but I cant get the dough in without tearing it. This requires me to handle the dough a lot which is a no-no for flaky tasty pastry.

Does anyone have any ideas or tips how to do this?

2 replies
jmr531 Cake Central Cake Decorator Profile
jmr531 Posted 18 Oct 2009 , 4:45am
post #2 of 3

I've never tried this, but what if you flipped the cupcake tin upside-down, molded the cups on the upside-side cupcake pan, chilled it so the dough got firmer, flipped the tin back over, and then placed the chilled dough in the cupcake tin?

LaBellaFlor Cake Central Cake Decorator Profile
LaBellaFlor Posted 18 Oct 2009 , 4:21pm
post #3 of 3

Can I see your recipe? I'm not sure why it's tearing so easily. I make pecan tarts every holiday and I don't have any tearing. Al I can think is maybe it's your recipe

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.