Newbies Introduce Yourself
Hi newbies,
Welcome to Cakes We Bake. Please introduce yourself here.
Replies to This Discussion
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Permalink Reply by June Kowalczyk on
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Welcome Alison
My Mom was Scottish. Came to Canada as a war bride. Hope you will enjoy CWB.
As far as your cupcake question, I made cupcakes and added partially cooked cake balls to the centre of the cupcakes and baked. Made a totally different colour from the outside. Turned out great, and it was a nice surprise as they were pink cake balls for a girl bebe shower.
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Permalink Reply by Alison Sarah McDermid on
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Thanks katy, I will post it as a discussion on the main page....I realised that it was spam, no problem it is dificult to stop them all.
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Hi June , I have done that before also and it looks great and have thought that if I don´t find a recipe that works I could do that......the idea I have (the cake on the top and the cup cakes will be decorated in white and lilac) is since the general appearence of the cup cake tower will be white with a little lilac and is quite formal and clasic, is to add a bit of wow factor and contrast when the cake gets cut and when the guests bite into the cupcake and its got a nice soft centre.......hehe should just bake some cupcakes, ice them and not complicate my life.
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Permalink Reply by Katy Nott on
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Of course, you could always pipe something into your cupcakes after they have been cooked? I do that with vanilla cupcakes, using a Victoria Sponge recipe, then insert strawberry or apricot jam into them before icing. You could perhaps do some ganache or something?
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What do you use to pipe it into the cake?
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If you haven't got the special nozzle for it, then you can cut the centre out with an apple corer and then pipe it in with a normal nozzle, then bung the top with a bit of cake (or just leave it open, not really important). I have one of these
How to use:
Place tube inside piping bag and fill bag with jam or buttercream filling. Push tube down into cake and apply pressure to release the contents of the bag into the cake, gradually pulling the tube up to the top.
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Ok ....I often cut open cupcakes and fill them but since I have about 120 to do wanted to look for something that wasn´t so much work piping in the filling is a good idea will try it out.
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Permalink Reply by art deco cakes by galidink on
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katy is right! ! that's how they do it in the bakery's ! with a bag or the filling machine !
Katy Nott said:If you haven't got the special nozzle for it, then you can cut the centre out with an apple corer and then pipe it in with a normal nozzle, then bung the top with a bit of cake (or just leave it open, not really important). I have one of these
How to use:
Place tube inside piping bag and fill bag with jam or buttercream filling. Push tube down into cake and apply pressure to release the contents of the bag into the cake, gradually pulling the tube up to the top.
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What about making a truffle and popping that in the middle of the cupcakes? They'd bite into a smooth velvety chocolate sensation. I make a "cheaters" truffle. Just crushed dark chocolate cream cookies,cream cheese and rolled in melted chocolate. Dead easy to make. I made them in a afternoon and froze for Christmas gifts. You could make ahead, freeze, and pop into your cupcakes frozen and bake. They will melt with baking, but will re-harden once they reach room temperature.
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YES THAT TASTE REAL YUMMY June , ; ) I think she wants the piped filling , so it go's faster ! , she could even pipe ganache !
June Kowalczyk said:What about making a truffle and popping that in the middle of the cupcakes? They'd bite into a smooth velvety chocolate sensation. I make a "cheaters" truffle. Just crushed dark chocolate cream cookies,cream cheese and rolled in melted chocolate. Dead easy to make. I made them in a afternoon and froze for Christmas gifts. You could make ahead, freeze, and pop into your cupcakes frozen and bake. They will melt with baking, but will re-harden once they reach room temperature.
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Yes...piped ganache will give the same mouth feel Gail, and taste scrumptious. Probably a heck of a lot faster than the truffles. Especially since she has 120 to make!!
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lol yup , that's how I would go , I love truffles though , but heck , who want to make them for 120 , cupcakes ! , maybe if they was to deco the tops ! !!
June Kowalczyk said:Yes...piped ganache will give the same mouth feel Gail, and taste scrumptious. Probably a heck of a lot faster thanh the truffles. Especially since she has 120 to make!!
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