I am new to cupcake baking, and would love to try "pull apart cupcake cake".
Do I need to level (cut the dome) of my cupcakes to achieve nice flat surface or should I add a lot of icing to cover the cupcake's domes? Will the icing go into the spaces between the cupcakes and make my surface "bumpy"? I am planning to add FBCT on top, that's why I am concerned about the surface, and also I would like to fill the cupcakes but am not sure of cutting the domes out.
I read the post of Bettercreme and it sounds deli sh, would that icing be good with CCC or it is mostly for decorating cupcakes individually?
No, you do not level the cupcakes. Place the cupcakes as close together as possible, securing to the cake board with a dab of buttercream. Frost the top smooth and then decorate as if it were the top of a sheet cake.
I cannot comment on Bettercreme as I do not use it nor do I eat it.
Thank you for your respond, I just can't picture flat surface with domed cupcakes. I will need probably to put a lot of BC icing on top.
I read somewhere on here awhile back about just putting the foil cupcake liners in a regular cake pan then fill the liners with batter. When the batter rises up during baking the tops should touch to give you more of a smooth surface to work with and to prevent "heaping" amounts of BC inbetween the cupcakes and on top of them. I think you might have to fill them a little more than 1/2 way though in order for this to work.