Cupcakes

[Yu]

YuWhat beautiful caps !!! Super!

[New Year's cupcakes]

Hello dear cake and cupcake craftswomen! I have not been for a long time, and here such a Temka appeared. So many delicious recipes and design ideas! Let me share it too. Maybe someone will need ideas. Well, just replenish the Temka

New Year's cupcakes
Chocolate cupcake.
Cherry impregnation
Chocolate cream

Added Saturday 01 Oct 2016 06:34 AM

Cupcakes "glade"
light cupcake, milk syrup, raspberry jam

Added Saturday 01 Oct 2016 06:39 AM

cupcakes for Valentine's Day
caramel syrup.
chocolate cream,
soufflé with boiled condensed milk.

Added Saturday 01 Oct 2016 06:40 AM

I don’t understand: everything is poured into one message. Then I will not load anymore, otherwise a very long message comes out

[Bouquets of cupcakes]

Bouquets of cupcakes
cupcakes soaked in sugar syrup, cream: cream, condensed milk, walnuts

[uyla9541]

uyla9541, Julia, awesome bouquets !! Just super pretty!

[uyla9541]

uyla9541, Julia, awesome bouquets !! Just super pretty!

Thank you very much !

I exhibit a few more

Easter Cupcakes
sour cream cupcakes, soaked in syrup with boiled condensed milk, cream - chocolate and cream, apples.

Added on Tuesday 04 Oct 2016 04:38

Cupcakes. Soaked in milk syrup, condensed milk filling and chocolate



Cupcakes. Soaked in milk syrup, condensed milk filling and chocolate

[uyla9541]

uyla9541, Julia, very beautiful !!!

[Julia]

Julia, the bouquets are gorgeous !!!
Are they also decorated with vegetable cream?

[uyla9541]

uyla9541, Julia, the cupkey fall is simple! Ooooooo bright and cheerful work!

Added on Wednesday 05 Oct 2016 10:20 AM

I have new works) Chocolate with tafita and a hat from mb, top-decor mastic.

[Cixlida]

Cixlida, Natasha, the tulips are cool)

Girls, please tell me the recipe for carrot cupcakes? Who does what?

carrot cupcake recipe

And according to the recipe for carrot cake ??? I haven't made this assumption yet, but also thought about the recipe?

Hello girls? I wrote about wet meringue, but I got only one answer .. I'll try to ask here .. Tell me, in what bowl do you whip wet meringue on the stove? I put a saucepan with water and there is another pan with proteins and beat, but the whole pan is ruined and the whisk from the mixer also deteriorate from impacts on the metal. How do you whip the whites in a water bath? I often make mouth guards, but rarely with MB, unfortunately, it is not possible to whip in a pan .. Prompt !!!!

[Svetlana_19_87]

Svetlana_19_87, I put a deep frying pan on the stove and in it an enamel bowl or pan, depending on how many proteins. Sometimes I do it in a plastic measuring cup if I need very little cream. All the dishes are ok, mmm

[Svetlana_19_87]

Svetlana_19_87, I beat in an enamel saucepan, or in a glass bowl (if the serving is larger). Everything is fine)

Girls, thanks for the answers. Here I am, too, in an enamel bowl, they whip and the whole pan is striped, and over time, after washing, very small traces of rust are visible, micro pieces break off from them, apparently from impacts on an iron pan ... I'm trying to find a replacement for an iron pan all the same ... In the topic about MB, the girl suggested that you can find a heat-resistant plastic pan, she has a rice cooker. I'll try my luck, I'm like shopping.

[Svetlana_19_87]

Svetlana_19_87, I have everything in order with the whisks, they are made of stainless steel, and I just wash the pan with a melamine sponge every time.

Good day) I'm a newbie on the forum and a self-taught cake maker, I'm baking for myself and my friends for now. My first cupcakes

[Svetlana_19_87]

Svetlana_19_87, MB is my favorite cream, I bought myself several stainless steel bowls of different sizes and put them in a pot in a water bath, beat them with a mixer - stainless steel beaters - everything is fine, at the bottom of the bowls there are only a few small stripes from the beaters, I think that this is normal ... Nothing rusts, and even more so does not fall off and does not get into the cream)

Added Saturday 15 Oct 2016 2:04 PM

My first cupcakes

Tanya, good caps, and what kind of cream on the caps? MB?

Tanya, good caps, and what kind of cream on the caps? MB?

No, it's butter cream)

Hey. Girls, tell me again, why do they shrink a little when I cool down when I bake cupcakes? I bake in capsules and put them in a mold for 12 caps, like when I just bake the size of the whole mold, but as soon as they cool down, they shrink a little, as if they move away from the walls and turn out to be more even on the sides .. I hope you ate what I mean. .. That is, they do not fit the width of the entire form. I don’t understand why. It seems like they pulled it out right away, tried to leave it in the oven to cool down, just opened the oven, tried everything that could be done, no, I will understand the reason .. Tell me how are you?

[Svetlana_19_87]

Svetlana_19_87, I won't tell you, it doesn't happen with me, but maybe it's the capsules themselves?

I also went to ask - how who packs mouthguards in ordinary cardboard boxes with slots for each, I hope they understand me. They are not fixed there tightly, once I was so lucky, okay, at least I opened them and there were no cream hats on them - everything was a tumble.

[Fox]

FoxBy the way, I also had this, the fact is that the caps themselves are slightly lower than this cardboard with slots and it turns out when moving they seem to "dive" under this picture with slots. I think I need taller capsules or boxes with lower carton with slots. Do you understand what I mean? Well, the girls will wait for what they say on this topic too ..

[Svetlana_19_87]

Svetlana_19_87, I have the same problem. She baked in both silicone and steel molds. They shrink as they cool down anyway. I join your question, maybe someone has already solved this problem?

Any biscuit product, after cooling, begins to lose moisture, that is, dry out, the trays are just small and more noticeable on them. This is normal. The more fat in the product, the less shrinkage. You can try to keep them in an airtight container, they will dry out less, but everything will be slave. I put the cream on mine completely on the entire surface immediately after cooling, and I can decorate only later. So they dry less.
I can't tell you anything about the boxes, I bake caps in large capsules, the boxes are just for me, they stand like a glove. I drove it for a couple of hundred kilometers, everything is fine.

[Svetlana_19_87]

Svetlana_19_87, and any dough behaves like that? Maybe it's really about the oil or non-oil dough

Girls, thanks for your feedback, I just bought other capsules, I did not measure them, maybe they will be just right.

Added Thursday, October 27, 2016 7:28 PM

I measured my capsules - they dangle with a bottom of 5 cm, with a bottom of 6 cm they do not fit well into the cutouts, and my baking dish is 5 cm long, I will probably have to glue them on the bottom with icing on the shock, I see no other way out

[Svetlana_19_87]

Svetlana_19_87, tatyana1, girls, and what recipe did they bake? .. or what kind of biscuit ...?
I always make buttered biscuits ... they stay moist and juicy ... they don't dry out ...

I measured my capsules - with a bottom of 5 cm they dangle, with a bottom of 6 cm they do not fit well into the cutouts, and my baking dish is 5 cm long, I will probably have to glue them from the bottom to the shock glaze,

And why do they hang out, if the form is also 5 cm ..?
I also recently bought capsules, ordinary white ones, they are wider than the sides, Wilton does not fit into my standard form ((I have to shove them by force, from which in some places they fold into an accordion ... ((I do these for myself now, but on ordering other capsules had to be bought ..
By the way, my mouthpieces have never dried out .. Although I rarely bake them .. but I have never done this .. I make different dough, basically what is for biscuits of cakes - vnk, shnk, chiffon, carrot ..

[pssaha]

pssaha, I almost always bake according to a recipe very similar to the recipe for basic whites .. There the proportions are slightly changed, and so there are plums and eggs, milk. In general, they are moist, but still shrink when they cool down, I will try other capsules, but I don't think it's about them ... Rather, in the dough, I will try the main white ones according to the recipe ... Brownie baked too, I thought they were better, not shrink like this. I want to try the carrot, I don't know the recipe, to be honest, I sometimes baked the carrot biscuit for the cake. Can the same biscuit be put into mouthpieces? Tell me the recipe for wet carrot burls .. Only checked, please.

And why do they hang out, if the form is also 5 cm ..?

No, they don't hang out in uniform, but hang out in the cap box, everyone seems to have different boxes

Tell me the recipe for wet carrot burls .. Only checked, please.

I join the request)

Girls, tell everyone the top crust of the cupcake is baked until it crunches?
Or have I overexposed? But before it would have been damp inside, I like to bake well.

Good day!
We ordered 12 cupcakes with a baby photo. Each cupcake has a photo. They want a hat too. I just started doing this, I can't figure out what to do and how, so I ask for your help. Vanilla cocoa + filling + cream cap will be MB. But what to do with the pictures? What to put them on? First stick on the mastic circle? How long? Do the circles dry for a long time? Then you can stick the waffle photo on the gel? Then dry again? If I put all this on the cream, will the mastic melt? Will it keep the shape of the circle just as well? Sorry for the silly questions and thanks for the advice.

[vikto_riya]

vikto_riya, Victoria, I order a photo not on wafer, but on sugar paper. Sugar sheets are more expensive, but easier and more pleasant to work with. Pictures are brighter and more dense. , Sugar pictures, unlike wafer ones, do not need to be covered with gel.
I cut out the photo, moisten it a little with water and stick it on the mastic. Dry the mastic circles a little beforehand so that they do not bend on the cream cap. How much to dry depends on the mastic and on the t indoors. I use a top product mastic, I do not dry it for a long time, approx. 30 minutes. Then I put mastic circles on the cream, but I do not squeeze the cream out with a sharp cap. If the MB is cooked properly, everything will hold up well.

[Surname]

Surname, Thank you. I have a food printer, and so far only waffle paper, unfortunately. And you just don't put pictures on the cream, only on the mastic?
How can I best do it? Put the picture directly on the cream, or still on the mastics? If on mastics, then just glue it with decor gel? Thanks again.

And you just don't put pictures on the cream, only on the mastic?

Waffle paper is thin, it is better to put it on thinly rolled mastic. The mastic circle is a little larger than the photo and an imitation of the frame is obtained. I cut the circles with a notch with a wavy edge or directly on the mastic; I put beads or balls of mastic around the photo.

here is one of my works

[Surname]

Surname, Thank you! I will try

Hello girls! my first cupcakes. Minnie Mouse

vanilla cupcakes, lemon curd filling, mastic decoration

Added on Monday 28 Nov 2016 12:06 PM

cupcakes for 1 year

Added on Monday 28 Nov 2016 12:08 PM

little computer lover

So I didn't wait for the recipe for carrot burls and decided to bake according to Andrey Rudkov's recipe (only reduced the amount of oil), added nuts and dried cherries, a little orange zest - they are so tasty, juicy - super! made them with salted caramel and a MB hat.

[kirpochka]

kirpochkaNatasha, what beautiful hats you have! Class !!!
I made carrot cupcakes, I don't remember where I got the recipe (I dug it somewhere on the Internet))) I really liked it, though I made a hat from cream cheese.

[Yu]

Yu, Thank you, Yulechka !!!

Girls!!! We need tall and round caps on cupcakes. What dough do you think will work best?

[nikolina13]

nikolina13, any recipe where there is milk / kefir / vegetable oil, they all give a hat ..) look at page 50, I exhibited my chocolate mouthpieces - with a hat, just below I gave a link to the recipe ..

firuza-Yasmina, thank you very much.

Girls from Ukraine, how much does it cost to make a bouquet of cupcakes in a pot?

[Schweppes]

It became somehow sad and quiet in the subject, no one bears or shows beauty.
I'll bring you at least a question. I want the child's teacher to make cupcakes for March 8th. On top there will be flowers made from butter cream on Swiss merengue or from charlotte cream. Probably, the caps themselves should just be soaked and no more filling will be done, will it be very greasy and overkill? Or put a little cheese cream in the middle that is not very sweet?

Added Thursday, 02 Feb 2017 10:34 PM

Schweppes, very beautiful boxes, just a feast for the eyes! Especially with natural flowers! I recently also thought such a thought, it really sunk into my soul. But somehow there was not enough organizational skills to bring it to the end.

Girls, please tell me. I always bake chocolate caps according to this recipe from page 16 Just awesome in taste, I don't want to look for another recipe. But sometimes he lets me down - during baking, the dough climbs out and as a result, a little baked biscuit remains in the mold. And this has been happening all the time lately. Already and less dough began to lay down - all the same right rushing through the top. I'm just desperate, I don't know what to do. I bake and bummer every time.

[Schweppes]

Schweppeshow such ideal biscuit sizes are obtained, just under the mold. What's the recipe? or some secret? For me, if I fill the mold in half, a very high dome is formed, if 1/3 - empty edges.

I made these mouthguards today. The design idea is the customer. I asked to reproduce exactly.

These are the carrot caps turned out)