Needs More Puff & Less Puff

Baking By nikkinl Updated 7 Aug 2013 , 4:03pm by sewlo

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nikkinl Posted 2 Aug 2013 , 11:46pm
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I need some advise please! The chocolate cupcake I have added pudding to the recipe with an extra egg and they always deflates once taken out of the oven. Any tips to make them puffy again?

The vanilla cupcake was taken from a white cake recipe which I added egg yolk to and more vanilla and it puffs at the top then kinda explodes. Any help to even it out more.

Thanks I've tried altering the recipes but I guess not doing it right. Any tips would be awesome!

4 replies
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BatterUpCake Posted 2 Aug 2013 , 11:58pm
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The chocolate one looks great in the pic......The other one I say if it tastes good just cover it with frosting! lol

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treatsandsweets Posted 3 Aug 2013 , 12:42am
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I have noticed that when I over beat the batter the cake sinks.


I beat it on low for 1 minute then on high for 1 minute!


Hope that helps you! I had the same problem and I figured it was because I over beat the batter!

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MyFairDiva Posted 7 Aug 2013 , 3:55pm
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An excess of sugar could also result in the cake sinking; a very hot oven (over 350° all the way) can make e domes explode.

As treatsandsweets said, over beating can ruin your batter. I find that ideally, you would mix with an electric mixer only the first ingredients with the creaming method: butter & sugar, eggs, extract; but once you reach the point to mix the sifted flour and baking powder in, I do it in 3 additions with 2 additions of milk in between (dry-wet-dry-wet-dry). I do this folding it by hand with a large spoon or a spatula until I see my flour is incorporated: this way I create much less gluten than if I were using a mixer (too much power), resulting in a much less elastic batter. Out of the oven the shrinkage is then at a minimum.

Hth, Cin

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sewlo Posted 7 Aug 2013 , 4:03pm
post #5 of 5

ACan you post your recipes so I can see what the problem could be?

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