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NewlyMrs
Laugh-Live-Love LIFE!
Member since 10/06 14432 total posts
Name:
Jennifer
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Giant Cupcake Question
I did my 1st attempt at the 3-d giant cupcake and not so good. I tried a recipe for a strawberry cake (thought would be cute for DD b-day) and it was a moist, very good, but dense cake. As a result I think it caused it to look more like a mushroom, also the bottom of the top and top of the bottom were domed (could be because I forgot to flip them onto a plate to cool).
Any tips to make it better?
I'm also looking for a really good cake recipe.
TIA!
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Posted 1/16/09 9:32 PM  |
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Long Island Weddings
Long Island's Largest Bridal Resource |
Palebride
I am an amazing bakist
Member since 5/05 13673 total posts
Name:
Lori
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Re: Giant Cupcake Question
can you just slice the domed parts of the cake so that they're straight and flat?
i'm on the search for a good strawberry cake recipe myself....it's my husband's favorite and he insists on buying the box mix. 
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| Posted 1/16/09 9:41 PM |
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NewlyMrs
Laugh-Live-Love LIFE!
Member since 10/06 14432 total posts
Name:
Jennifer
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Re: Giant Cupcake Question
Posted by Palebride
can you just slice the domed parts of the cake so that they're straight and flat?
i'm on the search for a good strawberry cake recipe myself....it's my husband's favorite and he insists on buying the box mix.
Yeah, I thought to cut the cake too, but I thought I'd ask to see if there is a way to prevent it. Like I said, it might have been because I forgot about it after taking it out of the oven and didn't flip it to cook (that might have pressed it down flat)
Here is the recipe I made. It says cupcakes, but I made it as a cake. I was SHOKED when my DH said he loved it...One of his favorites! He's not really a fruit type cake.
Kid Pleasing Strawberry Cupcakes
Ingredients
1 (18 ounce) package pillsbury moist supreme strawberry cake mix
2 cups sour cream
2 eggs
1/3 cup strawberry preserves
Directions
Heat oven to 350°F.
Line 24 muffin cups with paper baking cups.
In a large bowl, combine cake mix, sour cream and eggs.
Stir with a spoon until well blended.
Reserve 1 1/2 cups batter.
Fill paper-lined muffin cups 1/2 full with remaining batter.
Using spoon, make slight indentation in center of each cup; fill with heaping 1/2 teaspoonful of the preserves.
Spoon remaining 1 1/2 cups batter evenly over each filled cup; covering preserves.
(Muffin cups should be 3/4 full).
Bake at 350°F for 20-30 minutes or until tops spring back when lightly touched in center.
Cool 1 minute; remove from pan.
Cool completely.
Store in refrigerator.
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| Posted 1/16/09 9:59 PM |
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Palebride
I am an amazing bakist
Member since 5/05 13673 total posts
Name:
Lori
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Re: Giant Cupcake Question
I don't think you did anything wrong with the cake that it domed like that. I'm pretty sure that's just how cake bakes.
Professional bakers have to even out the tops of their cakes before they work with them!
No way to prevent it!!
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| Posted 1/16/09 10:11 PM |
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