I'm new to the whole cupcake scene, so I'm not sure what is proper or if there is a "True" proper way in preparing them.

So, my question is: Are you trying to achieve a dome or not???

cakeymom

I've been thinking about getting on the cupcake train, and have wondered the same thing. Is the dome desired or undesired?

BUMP!!!

Can anyone give me a answer??????

cakeymom

I think it is a matter of preference, and the design of your cupcake?

I personally go for a dome. I like the look of buttercream piled high on a cupcake, but don't want a huge amount of icing versus cake. If I get a dome on the cupcake, I get the effect of the icing I want w/out the massive amount of icing (still lots, just not too much).

It really is personal preference in most cases. Like the pp, I usually go for a dome for buttercream. I like it looking well-frosted. If you were going to use fondant to cover, though, I think it's a little easier with either a tiny dome or no dome at all.

Honestly, sometimes I want a dome and sometimes I don't.

No dome for me.

I am going to dome. So, now I need a recipe...please,please,please.

I normally bake cakes and have recipes that come out level for obvious reasons. So, I rrreeeeaallllyy need a good scratch undoctored recipe.


Thanks,

cakeymom

what flavor are you looking for?
I have a good chocolate recipe that domes if you'd like it. It's from the 125 Best Cupcake recipe book.

To get a good dome, heat the oven to 50 degrees more than the recipe calls for, and then when you put the cupcakes in, turn it to the correct temp. That will help them dome up.

I personally can not stand domes on a cupcake. To me it's just not a cupcake. Cupcakes are fun and to me are meant to look a bit messy with sprinkles I think they look cuter that way !

But it also has to do with the levening agent that you use. If your cupcakes have baking powder then the baking powder should act 2 times. Once when you mix it up with the liquids and again when you bake it. If it just has baking soda, it will only react when it hits the liquid, which means it has to go in the oven immediately

Anyway, there are a lot of different factors that go into play. Just play around and see what happens.

Do I want a dome? Depends.

If I'm doing a CCC, then no. If I'm doing ladybugs, then yes.

If they're just a swirl with no design, then whatever comes out of the oven will work for me.

I'm looking far a vanilla recipe. No doctored mixes please.

cakymom

Dome for buttercream (same reason as above...don't want to have to use too much icing) but no dome for fondant...rather have those look flat, easier to cover too.

Mainly I think it's personal preference.