8
votes
Accepted
Help on understanding frosting
Based on your description, I am 99.999...% certain that your wife likes the good ol' American-style Wilton buttercream. It's literally butter and powdered sugar whipped together, with a little milk, ...
- 5,204
6
votes
Can every cake/cupcake batter be made as pancakes?
The definition of a pancake is a flat, often round cake made from a starch based batter that is fried in a pan. Any cake batter is going to flatten out to some extent and if flipped will cook, so yes ...
- 75.4k
6
votes
Accepted
What are the dips in muffin/cupcake tins called?
Looking at Amazon listings and Wikipedia Cup seems to be the correct terminology, or at least the most common one.
Alternative names I found are cavity and well, which also seem adequate.
The paper ...
- 2,178
5
votes
How can you change flavors in store-bought frosting?
Yes, you can certainly mix in something to change the flavor, and cream cheese sounds like a good option. You will probably need to soften the cream cheese (microwave for a bit, but don't melt it), ...
- 1,821
5
votes
When making filled cupcakes, is it possible to bake a custard filling in it?
I'm a bit late answering, but I make my own vanilla custard which is quite thick, and put some of the muffin mixture into the pan, then spoon a teaspoon of custard, or lemon curd then top up the rest ...
- 51
4
votes
Will my bizcocho dominicano cake rise?
Sorry, but no.
The baking powder aids in making the cake light, but the main "rising agent" is actually the air incorporated in the batter by patient whipping, together with the eggs.
Now if you ...
- 58.6k
3
votes
what is the difference between thick and liquidy cupcake batters?
This is a pretty general question, and there are a lot of different methods and ingredients that can affect the thickness of cake batter and the density of cakes or cupcakes.
Most cupcake batter is ...
- 2,986
3
votes
Can a failed cupcake be incorpated into a new cupcake?
I don't think "twice-baked" cupcakes would work out well. I think you would need a lot more than one extra batch to blend with it to get a decent texture. Mixing them directly into the batter would ...
- 2,986
3
votes
12 count versus 24 count cupcake pan
You're probably better off going with the bigger pans. A more influential factor than "how evenly the pan cooks the muffins" will probably be the time you're taking things in and out of the oven. So, ...
- 255
3
votes
Accepted
How to re-fold paper cupcake liners?
Maybe try reshaping a whole stack at once.
You might slowly bend them back into shape by hand, holding the stack and in place with your thumbs and wrapping your fingers around to bend the edges of ...
- 11.8k
3
votes
Accepted
Will chocolate eggs inside a cupcake melt when baked in the oven?
Whether the chocolate melts will depend on which chocolate you use. One with more cocoa butter will melt, while one made with more soy lecithin will retail its shape. That is why most chocolate chips ...
- 2,380
3
votes
I forgot to add butter to my cupcakes but they were ok - why?
Butter (and basically any saturated fat) is added to cake recipes mostly as a way of adding texture to the final product. By adding the fat product to the recipe, you make the cupcakes light and ...
- 388
3
votes
Mug cakes in the oven?
A microwave has a very different mechanism of heating than an oven, and recipes for the two are not interchangeable. The results of making microwave-optimized cakes in the oven will be unpredictable. ...
- 136k
2
votes
How should I convert my Victoria sponge to a chocolate sponge?
Replace 2oz of flour with the cocoa powder. If you add an extra 2oz of dry ingredients, the ratio of wet to dry will be off and you will end up with a dry sponge.
- 43.5k
2
votes
Does (how does) cake batter consistency affect outcomes?
I'll take a stab at this, based on my experiences and general knowledge of cake science. I don't know of any reference resources that directly address this question broadly.
Does cake batter ...
- 32.1k
2
votes
How can I make cupcakes lighter?
My best guess is you are probably over mixing the batter. When you over mix, gluten networks develop leading to a denser and chewier texture.
You should mix the batter until "just combined" which ...
- 2,838
2
votes
Accepted
cupcakes keep on sinking in center
Oven temperature gauges are wildly inaccurate. So it is very likely your times and temperatures are off. It sounds like the cupcakes are under-cooked, and are sinking as they cool. Use a good ...
- 73.8k
2
votes
What is ideal temperature for baking cupcakes?
EDITED: Yes, the original old-fashioned pound cake was named that because it used 1 pound each of butter, flour and sugar. Yes, the ratio was 1:1 of flour and butter but it was done by weight, not by ...
- 3,963
2
votes
What is ideal temperature for baking cupcakes?
I would say that the eggless recipe is at fault here. It is not a recipe which replaces the eggs somehow, it is a recipe which simply leaves out the eggs. The symptoms are very typical for that case: ...
- 136k
2
votes
What is ideal temperature for baking cupcakes?
The most common reason for cupcakes to sink is an oven temperature that is too high. 180C is equivalent to 356F. Most recipes in the US for cupcakes call for an oven temperature of 350F. 180 and 350 ...
- 58.5k
2
votes
Accepted
Muffin casing anomaly: detachment
Presumably the time in a humid bag moistens both the casing and the cake in contact with it. I would expect that what adheres to the casing is dried baked cake, and this has an effect similar to ...
- 11.9k
1
vote
Accepted
Can I use icing sugar instead of caster sugar? Are they the same thing?
Icing sugar is much finer than caster sugar. However this way round you can probably get away with it ("probably" because without the exact recipe it's hard to tell). I have recipes for butter ...
- 43.7k
1
vote
how to get the salty taste out of your cupcake
Could it be a combination of salt and baking powder. Sometimes people can't put their finger on it so the say salt when it is too much baking powder.
- 11
1
vote
Mug cakes in the oven?
A big part of microwave mug cakes is warm, freshly-baked cakes, and you'd expect to be able to hold the handle. So if you cooked them in the oven you would have to let them cool quite a lot before ...
- 43.7k
1
vote
Mug cakes in the oven?
Not all mugs are oven safe.
I do have a couple that are from corningware that say specifically that they're used in the oven. Mine are 20oz, but I've found 11oz ones on Amazon that are about $4.12 ...
- 80k
1
vote
Baking things into cupcakes!
Pre baked cake won't go dry just from being baked again, though it might be easy to overbake the new cupcake, as Joe mentioned, since the amount of batter is much less.
Cake doesn't change just from ...
- 11.8k
1
vote
Can silicone moulds be used for making cupcakes in electric tandoor
SilPat, a brand of silicone baking pads, is certified to 480°F. I don’t know about “electric” tandoors, but traditional tandoors, even the DIY kind, generally are much hotter than this.
So, If your ...
- 650
1
vote
Edible lollipop sticks for a complicated birthday cake
Old question, but an answer not in the wiki or comments or other answer: pretzel sticks dipped in white chocolate.
The white chocolate will be an off-white but if you prefer there are candy melts that ...
- 398
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