New Baker With "cracking" Cupcake Tops...

Baking By TheDuchess Updated 18 Jun 2012 , 7:51am by scp1127

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TheDuchess Posted 17 Jun 2012 , 5:59pm
post #1 of 3

Hello everyone icon_smile.gif

Im brand new to cupcake/cake decorating, but already in love with doing it! My official Wiltons cake decorating course doesnt even start until July, but I have already been tinkering and researching and practicing with what I can before then, simply for my own curiosity and pleasure. Im so excited to actually start the course when the time comes!

I do have a question about the actual baking though, that I'm sure the experienced artists on here would know the answer to! When baking cupcakes, I always get cracks on the tops of them. Is there a way this can be prevented?

Thank you very much!

2 replies
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Caths_Cakes Posted 17 Jun 2012 , 6:45pm
post #2 of 3

there are plenty more people on this board who are much much more experienced than i am in cupcakes, but my first thoughts were that your either over filling the cases, or the oven heats too high causing your cuppies to rise too fast?

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scp1127 Posted 18 Jun 2012 , 7:51am
post #3 of 3

My top shelf sometimes makes a ridge on some of my flavors, but the ridge smooths out during cooling.

If it isn't a good taste or corrected during cooling, I agree that the oven is too hot. Get a cheap oven thermometer and see what happens. If this is the problem, it's an easy fix.

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