Using A Giant Cupcake Mould?
Hi everyone,
My giant cupcake mould turned up today :-) I couldnt wait to try it. However,mmm,
it didnt turn out quite right! The cake itself is fine. I made sure i greased the both the moulds well as directed on instruction leaflet but a small amount did get stuck. It said to use marg so thats what i used could this be why ?
I cooked it at gas 4 for 35 mins ( the top ) and and extra 10 mins for the base. The cake is lovley. It rose perfectly but maybe a little too soft ?
I was quite impressed for a first go at this !!
I didnt actually have the full amount for the top LOL so it wasnt as big as it should be. But this is a trial run. I should of been more patient and had a trial run tomorow but i couldnt help myself !!
It mentioned using a ' box' mix? which i have to say, would be a little easier for me. But i did expect to make up my own mix. Is a box mix ok ? Are the amounts in box mixes all the same ?
I actually used, for the trial run a couple of packet mixes that a neighbour had given me a while back. I dont usually like using these.
I thought, rather than wasting eggs,butter,caster sugar etc on a cake that could possibly end up in the bin! i'd use these instead.
Im sure The Giant CupCake Queen can help me ;-)
But id be so happy for any advise, i shant put a pic of it on as its not perfect ( i decided to ice it and im having a nightmare with that at the moment lol )
Thank for any help
Lisa
Replies to This Discussion
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Permalink Reply by Mandy Donaldson on
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Hi Lisa sound like you did good. Mine never cook in 35mins, I also use white flora (trex) to grease. As for the mix that's your preference, I have never tried packet if it works for you why not. Keep up the good work
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Permalink Reply by Lisa on
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Thanks Mandy :-)
I knew that the top would be quicker than the bottom but wasnt expecting it! I used Stork, as i had some maybe that was the problem. But the top wasnt a big as it should of been.
Theres 2 lines on the inside of the mould as a fill guide but nothing for the top mould?
I wish i hadnt put buttercream on it now, so i could of put a pic on !
Its a sillicone mould,never used them before, it did come out easy, just a very small part on the base and a slightly larger bit on the top. Then, i ruined it lol
Thanks for the help :-)
Lisa
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Permalink Reply by June Kowalczyk on
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I make my own "cake release" I use on all my pans. You can whip this up with your hand held mixer.
equal amounts of oil, shortening ( stork/trex ), flour. store in a container in the fridge. smear liberally over your pan, especially the nooks and grannies. works like a charm. wouldn't be without it. :o)
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Permalink Reply by Katy Nott on
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Morning Lis. Re cake staying behind in the tin. I would suggest one of two reasons -
1. You missed a bit with the greasing (easily done in a shaped tin)
2. You tried to turn it out too soon, before the cake had time to settle back into itself.
Before I started lining tins with greaseproof (which you obviously can't do in this kind of shape), I smear with butter or stork (usually stork) and then dust it with flour. Just put a small amount of flour in the bottom and then turn the mould around, tapping and shaking until the whole inside is covered. Then tip it upside down and tap out the excess. This way you will see if you've missed any bits. The flour will disappear during cooking and your cake should come out perfectly everytime.
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Yup
That is what i do if I don't have my homemade cake release. The shortening/flour works really well. Cake will pop right out...... :o)
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Thanks Katy, it was hard to see where i missed !! It is an awkward shape ! I will do that with the flour when i do the next one ( which could be a while )
Thank you June, i will make that quick release, i did look at some in the shop but it was £3.89 ! I thought i'll try it without first ! Would it be possible to put it in a spray bottle and spray it on ?
The trial cake i made last night, which i ruined with the piping, got eaten today..all of it lol Not by be mind you !
Thanks for all your help :-)
Lis x
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No Lisa, you can't put cake release in a spray bottle. It will be thick because of the flour. I usually do 250 gm flour, 250 gm oil, 250 gm shortening, mix. Put into a container & refridgerate. I bought a cheapie slilicone pastry brush at a dollar store, and use that to spread on my pan. Certainly outrageous price some of the supplies are.
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Thank you both ... it worked !! My 2nd attempt ? The first one i did, the top was too small. Its surprising how much mix these take LOL The cakes just litteraly fell out of the moulds ! Thank you !
Lis :-)
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Yay result! Perfect Lisa. What a relief. I take it you got a mixer from somewhere?
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No , unfortunalty i havent . Im borrowing this one, but its not powerful enough for the butter icing.
I hope this is what one is supposed to look like lOL
Thanks Katy
:-)
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Looks pretty good to me mate.
Lisa said:No , unfortunalty i havent . Im borrowing this one, but its not powerful enough for the butter icing.
I hope this is what one is supposed to look like lOL
Thanks Katy
:-)
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There is no "right way" or "wrong way" to do pipe a cupcake Lisa. It is wherever your imagination takes you.
This looks great. Are you going to take fancy paper and pleat it for the bottom of the cupcake? That way you only have to to a light coating of buttercream on the bottom as no one will see it. Just remember to measure the circumference of the cupcake and buy twice the amount of paper. That was my mistake, as I told you, once pleated, It becomes 1/2 the size.
Great job..... :o)
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