Comments for Cupcake blog, recipes, decorating tips, equipment & supplies http://www.cupcakecavern.com Cupcake Cavern, for all things cupcake Thu, 11 Oct 2012 19:35:22 +0000 hourly 1 http://wordpress.org/?v=3.4.2 Comment on Baileys Chocolate Cupcake Recipe – Yummy! by Jo http://www.cupcakecavern.com/2011/09/baileys-chocolate-cupcake-recipe/#comment-636 Jo Thu, 11 Oct 2012 19:35:22 +0000 http://www.cupcakecavern.com/?p=650#comment-636 Made them last night and they are AMAZING!! Thanks for this! =) Made them last night and they are AMAZING!! Thanks for this! =)

]]> Comment on Herman the Friendship Cake Recipe by Shirly Kafer http://www.cupcakecavern.com/2011/10/friendship-cake/#comment-633 Shirly Kafer Thu, 11 Oct 2012 10:59:31 +0000 http://www.cupcakecavern.com/?p=790#comment-633 There are so many cake recipes to choose from but i always want those cake recipes with choclate chip cookies in it. :',,* Have a look at all of the most popular article on our new website <a>http://www.melatoninfaq.com/ There are so many cake recipes to choose from but i always want those cake recipes with choclate chip cookies in it. :’,,*

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]]> Comment on Cupcake Frosting – Different types of Frosting & Icing by Cupcake Cutie http://www.cupcakecavern.com/2011/06/cupcake-frosting-types/#comment-622 Cupcake Cutie Tue, 25 Sep 2012 07:33:26 +0000 http://www.cupcakecavern.com/?p=179#comment-622 Hi Beverly Thanks for your question and for enjoying the blog. Firstly, everyone has different tastes, likes and dislikes, so it could well be that you or the people you're baking for just don't like the three types of cupcake covers you mention. I too find buttercream sweet and therefore I can't eat as much of it as my boyfriend can, who has a very sweet tooth. I find swiss meringue cream more enjoyable to eat, but again I don't like too much of it. I've never tried whipped cream on a cupcake, but again it's not a favourite of mine. However, it could be that something isn't working out quite as it should in the icing-making process, so here are a few tips for your buttercream icing. Make sure you're using real butter and not margarine. Alternatively you could use white vegetable fat like Trex. Make sure your butter is at room temperature before you begin the process. When it is add it to the stand mixer (if using) and mix on its own for 30sec to one minute to soften it. Then add the vanilla essence (1 teaspoon for 250g butter) and mix a little more. Then add the icing sugar (I use equal amounts) and mix on a slow speed to start (cover with tea towel to avoid icing dust everywhere!). Then increase to a high speed and leave for a good five minutes. Then, scrape down the sides of the bowl and start again mixing for another 3-5 minutes. The buttercream should have become whiter and be a soft, but firm consistency. If, after trying this you find you still don't like the taste then I recommend trying different toppings for your cupcakes instead. Popular options are using rolled fondant / sugarpaste (i'll be posting examples of these shortly) and using liquid fondant (see the posts I did from a Peggy Porschen workshop). Hope this helps - let me know how you get on and visit our facebook page facebook.com/cupcakecavern to share your experience and keep up to date. Thanks and good luck! Hi Beverly
Thanks for your question and for enjoying the blog. Firstly, everyone has different tastes, likes and dislikes, so it could well be that you or the people you’re baking for just don’t like the three types of cupcake covers you mention. I too find buttercream sweet and therefore I can’t eat as much of it as my boyfriend can, who has a very sweet tooth. I find swiss meringue cream more enjoyable to eat, but again I don’t like too much of it. I’ve never tried whipped cream on a cupcake, but again it’s not a favourite of mine. However, it could be that something isn’t working out quite as it should in the icing-making process, so here are a few tips for your buttercream icing.
Make sure you’re using real butter and not margarine. Alternatively you could use white vegetable fat like Trex. Make sure your butter is at room temperature before you begin the process. When it is add it to the stand mixer (if using) and mix on its own for 30sec to one minute to soften it. Then add the vanilla essence (1 teaspoon for 250g butter) and mix a little more. Then add the icing sugar (I use equal amounts) and mix on a slow speed to start (cover with tea towel to avoid icing dust everywhere!). Then increase to a high speed and leave for a good five minutes. Then, scrape down the sides of the bowl and start again mixing for another 3-5 minutes. The buttercream should have become whiter and be a soft, but firm consistency.
If, after trying this you find you still don’t like the taste then I recommend trying different toppings for your cupcakes instead. Popular options are using rolled fondant / sugarpaste (i’ll be posting examples of these shortly) and using liquid fondant (see the posts I did from a Peggy Porschen workshop).
Hope this helps – let me know how you get on and visit our facebook page facebook.com/cupcakecavern to share your experience and keep up to date.
Thanks and good luck!

]]> Comment on Cupcake Frosting – Different types of Frosting & Icing by Beverly http://www.cupcakecavern.com/2011/06/cupcake-frosting-types/#comment-609 Beverly Fri, 21 Sep 2012 01:12:29 +0000 http://www.cupcakecavern.com/?p=179#comment-609 Hi there! I'm so glad I found your website, it's been very helpful on the information it has. I have a question on icing/frosting cupcakes. I've been making buttercreams, swiss meringue buttercreams, and whipped cream to try to put it on top of my cupcakes and although all three hold up fairly well, the taste was not what I hope to get. In fact, it's very different from a professional baker's shop. With the buttercream I often find it too sweet tasting and if I do go less on the sugar, the consistency becomes too runny. The swiss meringue buttercream, I've been told that it tasted too buttery and whereas the whipped cream it tasted too milky. I have put vanilla essence, or different flavors to try to tone down the buttery or the milky flavor but it still doesn't work. Do you have any tips or good recipes for icing cupcakes? I'm also curious in Magnolia's bakery or Sprinkles, what type of icing do they use? I've tried mostly all the cupcakes in Sprinkles and the icing is so spot on! Very crisp, not too sweet and compliment well on the taste of the sponge. Hope you can help me out! Thanks so much! Sorry for the long post. Beverly Hi there!

I’m so glad I found your website, it’s been very helpful on the information it has. I have a question on icing/frosting cupcakes. I’ve been making buttercreams, swiss meringue buttercreams, and whipped cream to try to put it on top of my cupcakes and although all three hold up fairly well, the taste was not what I hope to get. In fact, it’s very different from a professional baker’s shop.

With the buttercream I often find it too sweet tasting and if I do go less on the sugar, the consistency becomes too runny. The swiss meringue buttercream, I’ve been told that it tasted too buttery and whereas the whipped cream it tasted too milky. I have put vanilla essence, or different flavors to try to tone down the buttery or the milky flavor but it still doesn’t work.

Do you have any tips or good recipes for icing cupcakes? I’m also curious in Magnolia’s bakery or Sprinkles, what type of icing do they use? I’ve tried mostly all the cupcakes in Sprinkles and the icing is so spot on! Very crisp, not too sweet and compliment well on the taste of the sponge.

Hope you can help me out!

Thanks so much! Sorry for the long post.
Beverly

]]> Comment on Cupcake Frosting – Different types of Frosting & Icing by Cupcake Cutie http://www.cupcakecavern.com/2011/06/cupcake-frosting-types/#comment-588 Cupcake Cutie Mon, 17 Sep 2012 12:34:54 +0000 http://www.cupcakecavern.com/?p=179#comment-588 Hi Linda, if you use the same quantity of butter to icing sugar and beat for a good five to ten minutes your buttercream should be firm enough to hold its shape, but not too firm that it bursts the icing bag and doesn't adhere to the cake. Make sure you're using proper butter, not margarine, and good quality icing sugar. let me know how you get on, good luck x Hi Linda, if you use the same quantity of butter to icing sugar and beat for a good five to ten minutes your buttercream should be firm enough to hold its shape, but not too firm that it bursts the icing bag and doesn’t adhere to the cake. Make sure you’re using proper butter, not margarine, and good quality icing sugar. let me know how you get on, good luck x

]]> Comment on Cupcake Frosting – Different types of Frosting & Icing by Linda http://www.cupcakecavern.com/2011/06/cupcake-frosting-types/#comment-586 Linda Sun, 09 Sep 2012 10:05:12 +0000 http://www.cupcakecavern.com/?p=179#comment-586 I find the butter cream frosting doesn't always stay firm enough pipe . Or once you have piped it it doesn't hold the nozzle's shape I find the butter cream frosting doesn’t always stay firm enough pipe . Or once you have piped it it doesn’t hold the nozzle’s shape

]]> Comment on Baileys Chocolate Cupcake Recipe – Yummy! by Pepsi http://www.cupcakecavern.com/2011/09/baileys-chocolate-cupcake-recipe/#comment-515 Pepsi Thu, 31 May 2012 21:52:27 +0000 http://www.cupcakecavern.com/?p=650#comment-515 I didn't have enough batter to fill 12 cases following this recipe so I went with 225g of flour, sugar and butter and added another egg. They look good but not sure how they will taste! Bake sale at work tomorrow so no matter - it's for charity. Thanks for the Bailey's idea. I'm sure they'll enjoy having something boozy at work! I didn’t have enough batter to fill 12 cases following this recipe so I went with 225g of flour, sugar and butter and added another egg. They look good but not sure how they will taste! Bake sale at work tomorrow so no matter – it’s for charity. Thanks for the Bailey’s idea. I’m sure they’ll enjoy having something boozy at work!

]]> Comment on Cupcake Frosting – Different types of Frosting & Icing by Yvonne http://www.cupcakecavern.com/2011/06/cupcake-frosting-types/#comment-478 Yvonne Wed, 16 May 2012 18:13:19 +0000 http://www.cupcakecavern.com/?p=179#comment-478 Thanks for your help! My daughter and I will try buttercream first. I've never tried to bake cupcakes from scratch. scared. :) Thanks for your help! My daughter and I will try buttercream first. I’ve never tried to bake cupcakes from scratch. scared. :)

]]> Comment on Jubilee Cupcakes & Jubilee Cake will make the centre piece for street parties by Queen’s Diamond Jubilee sees the UK’s longest public record unrolled | Travel - eNews24.co.uk http://www.cupcakecavern.com/2012/01/jubilee-cupcakes-jubilee-cake/#comment-463 Queen’s Diamond Jubilee sees the UK’s longest public record unrolled | Travel - eNews24.co.uk Tue, 08 May 2012 10:11:11 +0000 http://www.cupcakecavern.com/?p=935#comment-463 [...] the project rather than super-patriotic townspeople who today would be mass-producing cupcakes – the unofficial symbol of Queen Elizabeth II’s diamond day. But the subsequent bunfight suggests that they may have [...] [...] the project rather than super-patriotic townspeople who today would be mass-producing cupcakes – the unofficial symbol of Queen Elizabeth II’s diamond day. But the subsequent bunfight suggests that they may have [...]

]]> Comment on Jubilee Cupcakes & Jubilee Cake will make the centre piece for street parties by Queen’s Diamond Jubilee sees the UK’s longest public record unrolled | Dani News http://www.cupcakecavern.com/2012/01/jubilee-cupcakes-jubilee-cake/#comment-462 Queen’s Diamond Jubilee sees the UK’s longest public record unrolled | Dani News Tue, 08 May 2012 10:01:30 +0000 http://www.cupcakecavern.com/?p=935#comment-462 [...] the project rather than super-patriotic townspeople who today would be mass-producing cupcakes – the unofficial symbol of Queen Elizabeth II’s diamond day. But the subsequent bunfight suggests that they may have [...] [...] the project rather than super-patriotic townspeople who today would be mass-producing cupcakes – the unofficial symbol of Queen Elizabeth II’s diamond day. But the subsequent bunfight suggests that they may have [...]

]]> Comment on Jubilee Cupcakes & Jubilee Cake will make the centre piece for street parties by Queen’s Diamond Jubilee sees the UK’s longest public record unrolled | Old News http://www.cupcakecavern.com/2012/01/jubilee-cupcakes-jubilee-cake/#comment-461 Queen’s Diamond Jubilee sees the UK’s longest public record unrolled | Old News Tue, 08 May 2012 10:00:47 +0000 http://www.cupcakecavern.com/?p=935#comment-461 [...] the project rather than super-patriotic townspeople who today would be mass-producing cupcakes – the unofficial symbol of Queen Elizabeth II’s diamond day. But the subsequent bunfight suggests that they may have [...] [...] the project rather than super-patriotic townspeople who today would be mass-producing cupcakes – the unofficial symbol of Queen Elizabeth II’s diamond day. But the subsequent bunfight suggests that they may have [...]

]]> Comment on Jubilee Cupcakes & Jubilee Cake will make the centre piece for street parties by Baking Biff http://www.cupcakecavern.com/2012/01/jubilee-cupcakes-jubilee-cake/#comment-453 Baking Biff Thu, 03 May 2012 19:07:26 +0000 http://www.cupcakecavern.com/?p=935#comment-453 Wow, I wish I could make something as professional as these. I'm having a go with some cupcake cases and decorations I found so hopefully I can make something presentable, at least they will hopefully be tasty. Wow, I wish I could make something as professional as these. I’m having a go with some cupcake cases and decorations I found so hopefully I can make something presentable, at least they will hopefully be tasty.

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