Hi ladies--and gentlemen too

I've recently started decorating and baking and I'm loving it.

Cupcakes are my latest obsession. I just had a few questions, to help my cupcakes go from ordinary to a more professional look.

1) What type of cupcake pan do you use? I've been using just the standard 12 cupcake/muffin pan that I've always had, but I'm not satisified with the size of the cupcakes. I've seen "jumbo" cupcake pans in stores, but those are too big for what I'm imagining. Is there a size typically used somewhere between regular and jumbo? (I hope this makes sense!)

2) What tip would you use to create the biggest, smooth icing swirl possible? I want just a big, round tip. Any recommendations?

3) (And I hope this one doesn't sound silly.) How do you get the cupcakes to rise/mound out of the pan? Mine have been flat too often. Is it the amount of batter I'm putting in, something about the recipe, etc.? I'd love any impressions just from the little bit of description I've posted here.


Thanks for any and all replies! The tips mean a lot!

As far as question #2, a coupler with no tip (the kind of coupler that doesn't have the notch cut out) makes a good, large swirl. I can't help you with #1 or 3 but I know the topics have come up. If you google your desired topic followed by cake central lots of good threads will come up. For example, type into google....cupcake sizes cake central.... and several appropriate threads come up that hopefully will help you.

with regards to number 3: i can tell you the two ways that have worked for me:
1. preheat the oven at 400 degrees and then, place your cupcake tray inside. within 5 minutes, bring the heat down to 325 degrees and let it bake. i have no idea why it works but somehow it does and you end up with a dome.
2. i don't cream the butter and sugar for my cupcakes. i just mix all the ingredients and pour it into cupcake liners. that has worked for me too.

hope this helps

i use the 1M tip and it gets me a big swirl

1. I have the Williams Sonoma Goldtouch pans. I just prefer those to any others. I think they're a little bit bigger than the others I've seen.

http://www.williams-sonoma.com/products/usa-pan-goldtouch-nonstick-muffin-pan/?cm_src=rel

2. A coupler with no tip.

3. Domes/no domes on cupcakes:

https://cakecentral.com/cake-decorating-ftopicp-6872379-.html&sid=3700c3eb25e8c9f3fbaafd83e2a9db80

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=681702&sid=c7e65cfa19cdc9a824f2331481661ab5

http://forum.cakecentral.com/cake-decorating-ftopicp-6863657-.html

http://cakecentral.com/cake-decorating-ftopicp-6831208-.html