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converting recipes to the two-stage mixing method
Posted: 09 September 2008 09:16 AM   [ Ignore ]   [ # 16 ]
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You make a very good point Julie - I too like my cupcakes domed, which could be why I’ve never had a problem with my cupcake liners separating… after all, the liner can’t separate when it’s glued in place by a domed mushroom-like top.

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Posted: 09 September 2008 03:52 PM   [ Ignore ]   [ # 17 ]
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Another factor that can affect doming versus flat (I think!) is the pan. I made some delightful red currant cupcakes from a food blog last year (latartinegourmande.com). If you visit the site and find the recipe with pictures, you’ll see that hers are flat as flat can be! And mine were domed. I actually wrote to her to try and understand what happened. We decided the only difference was that she uses standard silicone muffin molds, while I use standard metal.

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Posted: 09 September 2008 04:59 PM   [ Ignore ]   [ # 18 ]
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The size of the cupcake can differ from pan to pan as well - even “standard” muffin pans vary from brand to brand.

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Posted: 09 September 2008 06:33 PM   [ Ignore ]   [ # 19 ]
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Quite right, Patricia! That’s why I did a volume measurement on my home and professional muffin tins for Bill in an earlier post. Hoped the info might prove helpful in relation to the size of his pans.

Probably shouldn’t have used the word “standard” in my last post. What the blog author and I did was compare pan sizes. Her silicone pans were flatter but had larger cups than most metal pans, and held a volume equivalent to my metal professional pan. She mentioned the baking powder as a possible issue. But we both suspected that the way heat diffuses differently in metal vs silicone was probably the culprit in my case.

I guess that’s what test bakes are for! You try and try until you get the result you want. If you have a yummy batter like one of Rose’s, or another beloved recipe, you’re already ahead of the game. And it sure helps, doesn’t it, to have a place you can come to consult with others equally passionate, dare I say obsessed? smile

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Posted: 18 September 2008 01:16 AM   [ Ignore ]   [ # 20 ]
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Hi folks,

It’s been a while, so I’m catching up.

I’m weighing in on the sentence that actually mentioned cookies.  I actually converted a butter cookie recipe from the standard creaming method to I guess you could call it the two stage method.  I can’t really remember if it was triggered by the Cake Bible or Cook’s Illustrated.  Without going into the kitchen and going through things, I will say that I believe CI did a butter cookie article which addressed creaming as a source of air bubbles in cookie dough which was undesireable for rolled out cookies.  It also may be partially due to my re-discovery of TCB and the ease with which you can throw together a really good cake.

In any case.  I make my butter cookies by cutting the butter into the flour and sugar and then blending in the liquid and flavoring.  I’m extremely lazy, so I use a food processor.  It’s really quick and until you re-roll a few times, those cookies are really flat.

So…I haven’t tried it with a chocolate chip or oatmeal cookie, but maybe I will this weekend.  It’s getting cool here in Maine.  Time to think about the warm spices. Mmmm.  Oatmeal Raisin. 

I just had a pumpkin whoopee pie with cream cheese filling.  Caramel apples.  Apple cider.  Gingerbread.  I love the fall.

Waiting for the leaves to turn,

JennyBee

Oh, and I do have 6 All Occasion Downey Yellow Butter Cake Cupcakes in the freezer.  I had leftover batter and baked them along with a 6 inch layer (which we ate last month with coconut frosting).  And yes, I do recall them suffering shrinkage when they cooled.  I know they’ll taste great.

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Posted: 26 September 2008 02:46 PM   [ Ignore ]   [ # 21 ]
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I have a different problem regarding cupcakes. Yesterday I baked a batch of Downy Yellow Butter cake (using half the recipe) as mini cupcakes. Everything about the baked cake was perfect except that the bottom of the cake was about 1/4-inch above the bottom of the paper liner. It was as if the cake was ‘floating’ above the base of the liner. The top came up to the top of the liner very nicely, gently domed (which was how I wanted it) and the texture and crumb were both fine, and no peeling from the liners.  I couldn’t figure it out and thought I was baking it at too low a temperature, so increased it for the next batch of cupcakes - but got the same results.

This morning, I baked another half recipe batch, using a bit more baking powder - still the same problem!

So tonight I baked a half batch of another recipe from Billy Reese (sp?). I saw him on Martha Stewart’s show and he credited Rose for coming up with the 2-stage method which he uses, and TCB; so I don’t feel too bad about using his recipe smile But Rose’s cake tastes much better! And I still had the same result - bottom of the cake ‘floating’ above the paper liner, but not as bad. I used the same amount of batter to fill ALL the liners, about 2 level teaspoons of batter in each. Could I be using too little batter?

Sorry for the long post but this is driving me crazy! If anyone can help solve this for me I would be so grateful. Thanks.

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Posted: 26 September 2008 02:49 PM   [ Ignore ]   [ # 22 ]
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Sorry forgot to add that I have baked both Rose’s and Billy’s recipes before as mini cupcakes with no problems. The only different thing that I can think of is I’m using a different brand of paper liner (couldn’t find my usual brand) but they are the same size. Could that contribute to the problem?

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Posted: 26 September 2008 04:04 PM   [ Ignore ]   [ # 23 ]
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shimi, could it be that your cakes are slightly overbaked and shrinking from the sides of the liner? if the top is domed then it could be holding on to the top causing the bottom to be the place where the cake detaches from the liner. try reducing your heat by 25 degrees and take them out of the oven the very minute they are done, and don’t leave them in the pan to cool

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Posted: 27 September 2008 12:13 AM   [ Ignore ]   [ # 24 ]
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Jen, I’ve tried baking at 350 and 325 degrees, with and without the fan function (I lower the heat by another 25 degrees if I use the fan) and I’ve taken them out of the pans immediately or left them in for a few minutes; and they all come out the same - floating. Although the ones that are taken out immediately float less. The tops do come to the top of the liner but not over the sides (I like a bit of clearance to make it easier to peel). This is why this problem is driving me crazy! I’ve tried every possible variation that I could think of and still have the same result. OH…but I haven’t tried baking them for a shorter time - Duh! Thanks for the tip, will have another go again today.

I’ve got an order for 150 of these little buggers on Monday so I have to figure something out by tomorrow

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Posted: 05 February 2009 10:47 AM   [ Ignore ]   [ # 25 ]
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I’m gonna try using the creaming method on this recipe tomorrow.  My formerly foolproof cupcakes are now anything but foolproof.  Making cupcakes, which I used to love, is now frustrating, nerve wracking and expensive (from all the failures)

I just posted about my troubles with All Occasion Yellow Cake cupcakes here

http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/61/

Can someone please talk me through what’s going on.  Shameless begging.  grin

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