Comments on: Mini cupcakes

By: Anonymous

Anonymous — Mon, 23 May 2011 14:46:00 +0000

Icing sugar/powdered sugar. 100 grams = 3/4 cup

By: L A Brennan

L A Brennan — Sun, 22 May 2011 22:50:00 +0000

Hi what do you mean by icing sugar? Powdered sugar? and how much is 100 gm as opposed to the same measurment is a cup?

By: Louise

Louise — Thu, 01 Oct 2009 10:42:54 +0000

Johnnie: I have corrected the “sprinkle” link : http://www.cakejournal.com/archives/colored-sugar-sprinkles

By: Johnnie

Johnnie — Fri, 25 Sep 2009 05:19:16 +0000

Goodness! Those treats look divine. I was wondering if you could redirect me to the “homemade sprinkles” page. I clicked on it, on the Cake Bites page and there isn’t a recipe listed. I would love to know how to make them. Also, what’s with these Aussies and eggs? Lol! Unless, somehow, they can make eggs 100% safe to eat raw, we’ll continue not to. I hope to hear from you soon.

By: Louise

Louise — Wed, 14 Jan 2009 10:47:26 +0000

Line: Try and google for chocolate cupcake recipes. There are tons out there

By: Line

Line — Wed, 07 Jan 2009 16:22:59 +0000

hi
Just loves your blog Du you have a recipe for some great chocolate cupcakes?
Line

By: Louise

Louise — Sat, 03 Jan 2009 22:52:41 +0000

Sprinkles: Im not sure but I think that you could leave the yolks out and then maybe stir in a little bit of milk/cream instead?

There are many cake supply stores that ships world wide like Bakers Nook: http://www.shopbakersnook.com/197.html

By: Sprinkles

Sprinkles — Wed, 31 Dec 2008 20:50:28 +0000

Hi Louise,
You’ve got a wonderful site here. My mouth keeps watering everytime I look at it.
I was wondering if you could tell me a non-egg way of making the Chocolate Buttercream.
Also, we don’t get the books/cutters/food coloring that you use in India. Would you be able to help me?

By: Catherine

Catherine — Wed, 26 Nov 2008 10:44:45 +0000

Hi Louise,
Thankyou for sharing so many wonderful tips and ideas! I’m a huge fan but I have a question that has been bugging me alot and was wondering if you might be able to help? I am making cupcakes and the last 4 batches (2 vanilla buttercake, 1 choc mudcake and 1 chocolate cake) have all sunk after coming out of the oven and then proceeded to pull away from the patty cases when cooling down. I test them before taking them out of the oven and the skewer comes out clean. I do alot of baking and dont normally have any problems but this I cant figure out. I live in a fairly humid climate, could this be a cause? I’m also using foil patty pans with a paper lining….

By: Louise

Louise — Tue, 18 Nov 2008 23:52:20 +0000

Say: Good to hear that. You can email me the photos. Look at the top and click at “contact”

By: Say

Say — Thu, 13 Nov 2008 01:57:47 +0000

hi louise, i was able to make this recipe over the weekend and it was GREAT! i added a few tablespoon of instant coffee (i’m a coffee lover!!!) and it was yummy. what’s best about it, the icing didn’t melt after 3 days of not putting it inside the refrigerator. i have also tried an all shortening recipe of BC and gave me the result that i wanted. i would love to share some photos of my products. let me know how do i upload it here. thanks again for being such a big help.

By: Louise

Louise — Tue, 11 Nov 2008 11:31:47 +0000

Say: no im sorry but I dont think it can. So far I have only heard that the pure Shortning BC’s are the only ones that can hold up in very warm weather.

By: Say

Say — Tue, 04 Nov 2008 04:58:09 +0000

hi louise, can this BC recipe stand even under the heat of the sun? it is terribly hot here in the philippines and i’ve been looking for an icing recipe that won’t melt in this very warm weather. can you post the recipe that is best for our weather please. you are a heaven sent, i’ve learned so much from your site.

By: Louise

Louise — Wed, 23 Apr 2008 11:29:24 +0000

Sharyn: Yes I let it chill a bit. Then it can be piped into swirls.

By: sharyn

sharyn — Tue, 22 Apr 2008 07:08:43 +0000

Hi Louise, i just tried out the buttercream recipe. but it seems a little runny when i tried to pipe a swirl. Do you chill it in the fridge before using it for piping? Not sure what went wrong.
Thanks.

By: Anonymous

Anonymous — Mon, 06 Aug 2007 07:52:00 +0000

It must be sad not being able to use real food products over there. In Australia there is no problem with using raw eggs so go ahead & bake away!

By: Michele W. in Florida

Michele W. in Florida — Thu, 02 Aug 2007 17:10:00 +0000

Hi, Louise,

I just found your blog by accident today. Your cakes are gorgeous!! You have talent. After seeing your cakes, I ordered two books by Karen Davies. I hope to get good at the animal sculpting. I loved the bunnies.

Michele in Florida

By: Louise

Louise — Tue, 31 Jul 2007 22:03:00 +0000

Thank you,

I have used the Wilton 1M tip for the swirls.

By: Anonymous

Anonymous — Tue, 31 Jul 2007 04:23:00 +0000

These look delicious, I love mini cupcakes! Can I please ask which tip/piping nozzle you used for your swirl?

By: Louise

Louise — Mon, 30 Jul 2007 20:00:00 +0000

I guess you could use some more butter insteed of the yolks. I dont think it will ruin it.

I dont know how sensitive people in other countires are about using raw egg products. But here in Denmark the Danish Veterinary and Food Administration strongly advise against eating/using raw eggs there have not been warmed-up to over 75 celsius due to the risk of causing a salmonella infection. There for we use a lot of pasturized egg whites, yolks and so on. I use "normal" eggs when I bake my cakes.

Thank you for your help Heidi.

By: Heidi

Heidi — Mon, 30 Jul 2007 07:51:00 +0000

Hi Lousie
In Australia we aren't so paranoid about using raw egg, so just use regular egg yolks.
Heidi

By: Anonymous

Anonymous — Sun, 29 Jul 2007 14:28:00 +0000

Hi Louise, these look so yummy! I have a question about a substitute for the egg yolks. We don't get "pasteurized" yolks here in Australia.

Is there a substitute that I could use? Maybe I could add more butter instead?

Thankyou for sharing these gorgeous cakes with us!