Comments on: Cupcake decorating part 2 http://cakejournal.com/tutorials/cupcake-decorating-part-2/ Sun, 14 Sep 2014 17:27:03 +0000 hourly 1 http://wordpress.org/?v=4.0 By: lisa http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-10/#comment-76462 Sun, 20 Jan 2013 20:05:46 +0000 http://www.cakejournal.com/?p=2433#comment-76462 thank you so much for this method. i found the recipe that you cited for this article a bit heavy for my taste, but tried your method with a different recipe, and it worked like a charm. bravo to you!

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By: Louise http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-10/#comment-39752 Sun, 03 Jun 2012 22:17:19 +0000 http://www.cakejournal.com/?p=2433#comment-39752 It is time consuming, that’s the sad part of it. There is a great and much more quick recipe on MS http://www.marthastewart.com/335566/petits-fours-icing

Decorating cupcakes with poured fondant is NOT an easy job. I too can get a result with only a few good ones. Try the icing from MS and give it another go. Remember if the icing get’s too hot it will loose it’s gloss. :-)

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By: Christine http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-10/#comment-39636 Sun, 03 Jun 2012 13:03:33 +0000 http://www.cakejournal.com/?p=2433#comment-39636 Goodness this fondant icing was very difficult, it keeps running, so I thickened it but then it wasn’t glossy eventually out of 9 cup cakes I got 1 perfect, 2 OK and the other 2 will have to do! Don’t think I will be using this method again to time consuming :( .

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By: patty amezola http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-10/#comment-34748 Wed, 16 May 2012 15:17:15 +0000 http://www.cakejournal.com/?p=2433#comment-34748 hello luise i try this recipe past week 4 my daugther b-day
they come out exelent dome but kind a dry and 4 my test need more sweet ..
but exelent recipe keep this one 4 me :)…..
patty amezola :)

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By: Ninah Wechooseorganic http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-10/#comment-6890 Mon, 11 Apr 2011 13:36:00 +0000 http://www.cakejournal.com/?p=2433#comment-6890 A lot of times my cupcakes come out flat :-( Hopefully this recipe will bring out great domey cupcakes :-)

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By: beccabee http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-10/#comment-6889 Fri, 18 Mar 2011 23:07:00 +0000 http://www.cakejournal.com/?p=2433#comment-6889 Fantastic recipe, and brilliant tutorial. Cakes are perfect little domes just like in your photo!

Thank you so much for sharing

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By: Anonymous http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-10/#comment-6888 Fri, 18 Mar 2011 16:13:00 +0000 http://www.cakejournal.com/?p=2433#comment-6888 I always brush/soak the cupcakes with sugar syrup. I personally don’t find them dry when I use them with a poured fondant top. If it is with BC or fondant I make them by creaming butter and sugar and not the other way.

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By: Laura S http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-10/#comment-6887 Fri, 18 Mar 2011 16:03:00 +0000 http://www.cakejournal.com/?p=2433#comment-6887 I love this recipe, it’s my new favorite! My one concern is, that some people said it was a little dry. What do you suggest to make it a little more moist? Maybe a little oil or shortening?

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By: Anonymous http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-10/#comment-6886 Sat, 12 Feb 2011 22:26:00 +0000 http://www.cakejournal.com/?p=2433#comment-6886 Its cake batter

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By: Mika8hiro http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-10/#comment-6885 Sat, 12 Feb 2011 13:00:00 +0000 http://www.cakejournal.com/?p=2433#comment-6885 what is batter?

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By: Florence D Ascoli Debrot http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-10/#comment-6884 Sun, 23 Jan 2011 14:37:00 +0000 http://www.cakejournal.com/?p=2433#comment-6884 Love your page Louise, even when some of them have to have some changes for our weather in Venezuela, always in summer or raining, never too cold.

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By: Anonymous http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-9/#comment-6883 Wed, 19 Jan 2011 22:57:00 +0000 http://www.cakejournal.com/?p=2433#comment-6883 Do you mean stopping the poured fondant from being wet? Cupcakes decorated with PF should be stored in a cardboard cake box where it’s not 100% air tight or the moisture from the PF and the cupcake will soften the PF.

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By: Karina http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-9/#comment-6882 Tue, 18 Jan 2011 23:15:00 +0000 http://www.cakejournal.com/?p=2433#comment-6882 Thank you for sharing! Is there a recipe that avoid them to be moist when we store them for 1 day?
greetings from Brazil!!!!

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By: Disneygirlwv7 http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-9/#comment-6881 Tue, 18 Jan 2011 13:55:00 +0000 http://www.cakejournal.com/?p=2433#comment-6881 Thanks for sharing your secrets. This is a fabulous site….I am hooked!!!!

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By: Linliv46 http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-9/#comment-6880 Sun, 16 Jan 2011 02:34:00 +0000 http://www.cakejournal.com/?p=2433#comment-6880 Thank you sooo much for sharing this recipe and your tips! The best “dome” I have ever had and I have made thousands of cupcakes!

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By: Linliv46 http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-9/#comment-6879 Sat, 15 Jan 2011 21:21:00 +0000 http://www.cakejournal.com/?p=2433#comment-6879 I love it! You make it sounds so simple. Can’t wait to try your technique!

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By: Karen http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-9/#comment-6878 Fri, 17 Dec 2010 00:59:02 +0000 http://www.cakejournal.com/?p=2433#comment-6878 Thank you so very much for these excellent tutorials. I will definitely try this. I am a beginner when it comes to making cupcakes, so I really appreciate these tutorials very much. Yours are absolutely gorgeous!

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By: stefania http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-9/#comment-6877 Sun, 14 Nov 2010 13:02:10 +0000 http://www.cakejournal.com/?p=2433#comment-6877 ho seguito passo passo le tue indicazioni ed ecco il risultato
http://noidueincucina.blogspot.com/2010/11/cupcake-arcobaleno.html
complimenti davvero per tutto ciò che sai fare e per i tutorial, davvero utilissimi!
Stefania

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By: Jing Yi http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-9/#comment-6876 Tue, 26 Oct 2010 04:39:21 +0000 http://www.cakejournal.com/?p=2433#comment-6876 Hi Louise! Thanks so much for sharing your favorite cupcake recipe, I tried it out and although mine had a crack down the middle, they were great cupcakes to work with, very easy to decorate. I also blogged about it. Just thought I’d let you know :)

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By: Lauren@Delicateflavors.com http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-9/#comment-6875 Mon, 25 Oct 2010 13:44:51 +0000 http://www.cakejournal.com/?p=2433#comment-6875 I tried this method on my Banana Cupccake and they came out with a perfect dome. :) Thank you very much. I just mixed the eggs, sugar and vanilla until they are well mixed.

One question, would cake flour works better than the all purpose flour in the Vanilla cupcake recipe?

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By: sept2980 http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-9/#comment-6874 Mon, 25 Oct 2010 03:25:53 +0000 http://www.cakejournal.com/?p=2433#comment-6874 Hi really love ur blog….may I know roughly how long do I have to wisk the egg with sugar? is it on high speed?

Thanks
sept2980

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By: Tammy http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-9/#comment-6873 Mon, 25 Oct 2010 01:56:39 +0000 http://www.cakejournal.com/?p=2433#comment-6873 I’ve been researching the issue with flat tops for 7 months now. Sometimes I get domes sometimes I don’t….argh! And I’m using the same receipe, too. Even with my chocolate cc sometimes high other times flat muffin tops with a out edge. Although I was going to try this but since you mentioned they won’t be moist and light, then my hunt continues. However in my trials, I did find that a lower oven temp can’t hurt and the most important tip let the batter rest in the pan. I found this out by accident while I was waiting for my cake to bake, after 40 minutes I throw it my cupcakes and for the first time EVER I got a perfect batch of domed cupcakes with no rejects!!!! I WAS THRILLED! However my chocolate cc this weekend had flat top with an outer edge, granted I only let them rest for 15 minutes but it totally sucks when this happens. p.s. love your site!

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By: Lily http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-8/#comment-6872 Sun, 03 Oct 2010 19:33:49 +0000 http://www.cakejournal.com/?p=2433#comment-6872 Hi Louis,
Questions :
*** 2. Whisk the eggs, sugar and vanilla until thick and creamy with the electric handheld mixer. Be careful not to whisk for too long as this can give to many air bubbles ***
Could you tell me for how long and with which mixer speed you whisk the eggs and sugar ?
Do you whisk untill light and pale colour like making the traditional sponge cake roll ???

Thank you in advance
Regards,
Lily

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By: FrSchlumpf http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-8/#comment-6871 Thu, 12 Aug 2010 21:42:54 +0000 http://www.cakejournal.com/?p=2433#comment-6871 hi Louise
Thanks for this Great Site!! i Love all the tutorials As i am a hobby baker but would like to dry my Hand at cake decorating.
I have the Same qu As Seyi about how to increase the Vanille cupcake recipe so that i can get 12 cupcakes and not 8. Does 1just double the recipe?
also i have a cupcake recipe that i always use (very similar to the Vanille cupcake recipe) i should Be able to use my recipe and Mix it the E&S way do you think?

I also noticed that you said you Mix in the flour with the mixer, if you fold in the flour by hand does this not give the mixture a fluffier texture?

Whilst typing this MSG my 1st try of the Dome cupcakes were in the oven and they just turned out beauitful dispite a couple with small bubble breaks.
Thanks again for the E&S method.

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By: Sandy http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-8/#comment-6870 Tue, 03 Aug 2010 09:19:40 +0000 http://www.cakejournal.com/?p=2433#comment-6870 I used this for my mushroomcc’s and it really added to the visual effect! Thanks so much for your tip.

Here in Belgium the baking fenomenon is just getting started, so there isn’t a lot of information available yet.

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By: Looby http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-8/#comment-6869 Sun, 25 Jul 2010 15:38:13 +0000 http://www.cakejournal.com/?p=2433#comment-6869 Hi Louise, I found your website yesterday and love it! I tried these domed cupcakes today..with not much success! They were VERY domed and wonky…and not smooth like yours – they had quite a stodgy texture…Im not sure what I did wrong..but like you say, practice makes perfect! Looby xx

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By: Seyi http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-8/#comment-6868 Fri, 16 Jul 2010 02:18:02 +0000 http://www.cakejournal.com/?p=2433#comment-6868 Hi again,
you said you use BC method for your regular CC. So are the domed cupcakes only good for poured fondant, while flat CC are good for swirls, plagues with toppers, etc or can you pipe swirls on domed CC
look forward to your response

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By: Seyi http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-8/#comment-6867 Wed, 14 Jul 2010 11:27:33 +0000 http://www.cakejournal.com/?p=2433#comment-6867 Hi Louise, I love your website. I want to use the joy of baking vanilla website and also want to use the high wall muffin cases.
How do I get 12 cupcakes as the batter will not be enough?
Do I have to scientifically add on more butter, sugar and flour in the right ratios,
thanks look forward to your answer.

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By: Louise http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-8/#comment-6866 Wed, 30 Jun 2010 21:15:57 +0000 http://www.cakejournal.com/?p=2433#comment-6866 elliness: I used poured fondant.

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By: ellieness http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-8/#comment-6865 Sun, 27 Jun 2010 18:22:48 +0000 http://www.cakejournal.com/?p=2433#comment-6865 for the pretty pink cupcakes with the rose on top, did you use rolled fondant or poured to dip the cupcake into?

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By: Louise http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-8/#comment-6864 Sat, 05 Jun 2010 22:08:14 +0000 http://www.cakejournal.com/?p=2433#comment-6864 Pankake: Thsi happens to me aswell and I would say that it is the oven that is the problem. When I bake sometime all comes out great and sometimes some comes out like you describe. You can try to bake a lower temp. I only bake my CC at 170C & no fan.

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By: Pankake http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-8/#comment-6863 Thu, 03 Jun 2010 22:09:30 +0000 http://www.cakejournal.com/?p=2433#comment-6863 Hi There,

Thank you so much for sharing this tip with us. I did it and my cupcakes had a gorgeous dome. The only problem I had was that that it didn’t dome in the centre but slanted to one side of the cupcake (so it was off centre). Have you come across this before? Or would you know what I did wrong and how I can correct it?

Thanks again for all your wonderful tips.

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By: JOVITA ALVAREZ http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-7/#comment-6862 Mon, 31 May 2010 23:14:33 +0000 http://www.cakejournal.com/?p=2433#comment-6862 me siento maravillada con esta pagina , les invito humildemente a visitarme
saludos
desde Santiago de Chile

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By: Louise http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-7/#comment-6861 Thu, 13 May 2010 20:11:17 +0000 http://www.cakejournal.com/?p=2433#comment-6861 Ewa: I can see your point. Like I wrote in the post I suggest the E&S method for making cupcakes with poured fondant. Simply because I find it more easy to get a nice coating when the cc is domed. When I use PF I always soak my CC with syrup so they are still nice and moist to bite into. I dont find the B&S good when decorating with PF.

I do use the B&S for my regular cupcakes :-)

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By: Ewa http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-7/#comment-6860 Fri, 30 Apr 2010 09:32:13 +0000 http://www.cakejournal.com/?p=2433#comment-6860 Louise, you are doing a fantastic job. Your tutorials are addictive and I have been staring at your beautiful creations all morning long! And thank you for sharing your wisdom! You have so so much and I would LOVE to be like you one day!

I have a question about this post though. In the first paragraph under the picture of your pink cupcakes you say that the best method is not butter and sugar (beating) but egg and sugar (whisking)…then in the paragraph above your cut in half cupcakes you say that the butter and sugar cupcakes on the right are much more moist (I assume this means that they taste better also and are more airy). So I am confused because you recommend egg and sugar at the beginning of the post and then at the end of the post you say that there is a big difference in taste and the butter and sugar are more moist (which is something all bakers would want). So why would you suggest eggs and sugar and not butter and sugar (for their moistness)? They both clearly dome.

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By: Louise http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-7/#comment-6859 Sat, 17 Apr 2010 19:28:53 +0000 http://www.cakejournal.com/?p=2433#comment-6859 Summer: I often only have the problem with the flat top when using vanilla. Never with chocolate recipes. Joy of baking have loads of great recipes and a chocolate cupcake recipe. But you can try and add a little cocoa powder to the flour?

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By: Elny http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-7/#comment-6858 Thu, 15 Apr 2010 12:01:27 +0000 http://www.cakejournal.com/?p=2433#comment-6858 hi Louise,

thanks for yr answers..

blessings,

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By: sgpmum http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-7/#comment-6857 Wed, 14 Apr 2010 03:31:34 +0000 http://www.cakejournal.com/?p=2433#comment-6857 thanks alot for sharing your secrets. I made mini cc using your recipe and technique last night and the domes turned out perfect. Will definately experiment using different recipes again.

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By: summer http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-7/#comment-6856 Thu, 08 Apr 2010 23:56:43 +0000 http://www.cakejournal.com/?p=2433#comment-6856 ok first i have to say i love all of your tips…but i am still wondering has anyone tried this technique with any other flavor cc? like say chocolate? i have to make 4 dozen chocolate cuppies for a b-day party and really want domed ones but just cant figure out how to do it, they always come out flat….any suggestions?

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By: Louise http://cakejournal.com/tutorials/cupcake-decorating-part-2/comment-page-7/#comment-6855 Wed, 07 Apr 2010 21:41:13 +0000 http://www.cakejournal.com/?p=2433#comment-6855 Elny:

1: You can stir it in with the mixer. I always do that.
2: mixer
3: Poured fondant cupcakes should be soaked with sugar syrup first. I would say 3 days is the maximum. Fresh made taste just better.
4: I dont recomend to freeze the cupcakes at all. You can if you have too, but not decorated. Also is there a chance that the paper cup loosen from the cc

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