Comments on: Cupcake decorating part 2

By: lisa

lisa — Sun, 20 Jan 2013 20:05:46 +0000

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!

By: Louise

Louise — Sun, 03 Jun 2012 22:17:19 +0000

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.

By: Christine

Christine — Sun, 03 Jun 2012 13:03:33 +0000

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 .

By: patty amezola

patty amezola — Wed, 16 May 2012 15:17:15 +0000

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

By: Ninah Wechooseorganic

Ninah Wechooseorganic — Mon, 11 Apr 2011 13:36:00 +0000

A lot of times my cupcakes come out flat Hopefully this recipe will bring out great domey cupcakes

By: beccabee

beccabee — Fri, 18 Mar 2011 23:07:00 +0000

Fantastic recipe, and brilliant tutorial. Cakes are perfect little domes just like in your photo!

Thank you so much for sharing

By: Anonymous

Anonymous — Fri, 18 Mar 2011 16:13:00 +0000

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.

By: Laura S

Laura S — Fri, 18 Mar 2011 16:03:00 +0000

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?

By: Anonymous

Anonymous — Sat, 12 Feb 2011 22:26:00 +0000

Its cake batter

By: Mika8hiro

Mika8hiro — Sat, 12 Feb 2011 13:00:00 +0000

what is batter?

By: Florence D Ascoli Debrot

Florence D Ascoli Debrot — Sun, 23 Jan 2011 14:37:00 +0000

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.

By: Anonymous

Anonymous — Wed, 19 Jan 2011 22:57:00 +0000

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.

By: Karina

Karina — Tue, 18 Jan 2011 23:15:00 +0000

Thank you for sharing! Is there a recipe that avoid them to be moist when we store them for 1 day?
greetings from Brazil!!!!

By: Disneygirlwv7

Disneygirlwv7 — Tue, 18 Jan 2011 13:55:00 +0000

Thanks for sharing your secrets. This is a fabulous site….I am hooked!!!!

By: Linliv46

Linliv46 — Sun, 16 Jan 2011 02:34:00 +0000

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!

By: Linliv46

Linliv46 — Sat, 15 Jan 2011 21:21:00 +0000

I love it! You make it sounds so simple. Can’t wait to try your technique!

By: Karen

Karen — Fri, 17 Dec 2010 00:59:02 +0000

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!

By: stefania

stefania — Sun, 14 Nov 2010 13:02:10 +0000

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

By: Jing Yi

Jing Yi — Tue, 26 Oct 2010 04:39:21 +0000

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

By: Lauren@Delicateflavors.com

Lauren@Delicateflavors.com — Mon, 25 Oct 2010 13:44:51 +0000

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?

By: sept2980

sept2980 — Mon, 25 Oct 2010 03:25:53 +0000

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

By: Tammy

Tammy — Mon, 25 Oct 2010 01:56:39 +0000

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!

By: Lily

Lily — Sun, 03 Oct 2010 19:33:49 +0000

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

By: FrSchlumpf

FrSchlumpf — Thu, 12 Aug 2010 21:42:54 +0000

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.

By: Sandy

Sandy — Tue, 03 Aug 2010 09:19:40 +0000

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.

By: Looby

Looby — Sun, 25 Jul 2010 15:38:13 +0000

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

By: Seyi

Seyi — Fri, 16 Jul 2010 02:18:02 +0000

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

By: Seyi

Seyi — Wed, 14 Jul 2010 11:27:33 +0000

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.

By: Louise

Louise — Wed, 30 Jun 2010 21:15:57 +0000

elliness: I used poured fondant.

By: ellieness

ellieness — Sun, 27 Jun 2010 18:22:48 +0000

for the pretty pink cupcakes with the rose on top, did you use rolled fondant or poured to dip the cupcake into?

By: Louise

Louise — Sat, 05 Jun 2010 22:08:14 +0000

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.

By: Pankake

Pankake — Thu, 03 Jun 2010 22:09:30 +0000

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.

By: JOVITA ALVAREZ

JOVITA ALVAREZ — Mon, 31 May 2010 23:14:33 +0000

me siento maravillada con esta pagina , les invito humildemente a visitarme
saludos
desde Santiago de Chile

By: Louise

Louise — Thu, 13 May 2010 20:11:17 +0000

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

By: Ewa

Ewa — Fri, 30 Apr 2010 09:32:13 +0000

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.

By: Louise

Louise — Sat, 17 Apr 2010 19:28:53 +0000

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?

By: Elny

Elny — Thu, 15 Apr 2010 12:01:27 +0000

hi Louise,

thanks for yr answers..

blessings,

By: sgpmum

sgpmum — Wed, 14 Apr 2010 03:31:34 +0000

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.

By: summer

summer — Thu, 08 Apr 2010 23:56:43 +0000

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?

By: Louise

Louise — Wed, 07 Apr 2010 21:41:13 +0000

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