Flat Or Domed Cupcakes??

Baking By Cupcations Updated 11 Nov 2010 , 4:50pm by Kelbag

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Cupcations Posted 11 Nov 2010 , 4:10pm
post #1 of 5

Im new to this forum & not sure if this has been discussed before....

When decorating cupcakes do you use flat or domed cupcakes?? I'v seen alot of decorated cupcakes with an extremly FLAT surface like http://www.faircake.co.uk/photogallery.html (I love all their work elegant & amazing!)

I try to level my cupcake down to establish the same design, but never works! when I apply the BC the cake starts peeling off the liner, could it be cuz im actually cutting the cupcake??

at last how do you get a flat surface without cutting it yourself??

too many questions i know icon_redface.gif but Im a newbie in the cake world icon_smile.gif

4 replies
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Mb20fan Posted 11 Nov 2010 , 4:21pm
post #2 of 5

Not sure, but I'm thinking the amount of batter helps determine that outcome. Perhaps less batter would yield a flatter surface? ImageImage

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brincess_b Posted 11 Nov 2010 , 4:43pm
post #4 of 5

as ever, its all sorts of things! more batter can = dome. lower oven temp can = flater (higher oven temp can give a dome, some people preheat the oven higher, then turn down for baking), and some recipes just seem to dome or flat.
i would imagine when cutting the cupcake, ur holding/ moving the liner, which is probably why its falling off.
(an aleternative may be to just levelt eh cake with bc to fill in the gap, if its not a big dome)

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Kelbag Posted 11 Nov 2010 , 4:50pm
post #5 of 5

When my cupcakes rise too much I just trim the dome off with a very sharp bread knife, but very carefully, I don't tear the cupcake liner. Maybe chill the cupcakes a little first before trimming?

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