Cupcakes

Girls! What adorable cakes everyone has! The experience itself was only once. Tell me please! I was ordered with cream-on-top cupcakes for a wedding. I can't figure out which cream to take. so that it doesn't disappear in a day and keeps its shape well. Since the cakes will be part of the candy bar ((((

[izabella]

izabella, if cupcakes are supposed to be filled (I usually have cream + fruit), then on top I use a protein-brewed form - it holds perfectly, does not float in the heat, you can paint in any color, and mastic decorations are friends with him. : girl-yes: But if there is no filling, then, it seems to me, something with a more intense taste is needed - maybe butter, or ganache is not too strong, you can try (but then the color range is limited).

[Beetle]

Beetle, Jen, thanks for the curd cream recipe.
I made the cake, everything worked out, the cream was just not as smooth as I wanted. Either she interrupted the cream, or the temperature of the chocolate was higher than cottage cheese with cream. Thanks anyway! Cake displayed in cream

if the cupcakes are supposed to be filled (I usually have cream + fruit), then on top I use a protein-brewed form - it holds perfectly, does not float in the heat, you can paint in any color

Thank you. I thought about protein, but I am not friends with him and he is with me too (((And also a question about the cream inside (I want to do it). They will not be lost?

[Larissa u]

Larissa u, Larissa, the cake is charming, it attracts with its seeming simplicity and tenderness. I also really liked the color scheme! : girl_claping: I saw him yesterday, but I'm embarrassed to exhibit mine - well, my level is not the same, I have nothing to brag about, and the ideas are still mostly from the Internet - there will be nothing new for you, and I did not think to comment on your works - for me they are all perfect. The cream should be smooth and uniform! I melt the white chocolate, add a little cream to it and leave it to cool completely. I pour the cream cold, the cottage cheese (my own, perfectly smooth without grains) is also from the refrigerator. I add cottage cheese to the whipped cream, beat a little with a mixer, add the chocolate-creamy mass (usually I take white Alpen gold with coconut and almonds) - beat a little again. I add sah to taste. powder (its amount depends on the filling - which fruits are sour or sweet). Previously, I took purchased cottage cheese and rubbed it through a sieve, well, not that ... the grains still remained ...

if cupcakes are supposed to be filled (I usually have cream + fruit), then on top I use a protein-brewed form - it holds perfectly, does not float in the heat, you can paint in any color, and mastic decorations are friends with him.

Here I have a friendship with him forever, but for the cafe I bake into, he does not fit - apparently, they have a VERY high humidity in the refrigerator, and in a day he swims and becomes something little appetizing. But I said this as an example - suddenly someone will come in handy

[Beetle]

Beetle, Zhen, thanks again! I liked the cream, so I will continue to experiment!
Unas cottage cheese is on sale. Probably, she still broke the cream ...
And cakes are not in vain. Sometimes only after commenting you realize what is wrong.
And the ideas are rarely here who have their own, mostly copies. Oh, we are on the wrong topic

[izabella]

izabella, I'm not a pastry chef at all, I just sooooo love sweets and love to cook. So the first cream that I mastered well was custard-white. The main thing in it is to cook syrup for 2 proteins 140 gr. sugar, 50 ml. water and wait until the strings are formed on a spoon dipped in syrup, well, then everything is as in the recipe. (I will not rewrite the whole recipe - they will scold, which is not on the topic) The main thing is, if you are not confident in your abilities, add agar-agar when cooking syrup (1/2 teaspoon from a bread machine) and your cream will end up being ooooooo dense than it looks like a marshmallow. I made such a cream for the kids in the kindergarten - it was hot, everything else would have flowed, but he kept perfect and kept the mastic figures !. I didn't have to keep kapiki for a day without a refrigerator ...... and how the cream will behave, I can't say for sure ..... But the cakes are on the wedding tables and everything is fine with them .......

Girls, I'm addicted here not only to cupcakes, but also to their photos.
What photos can you take with them !!!
Vanilla, cream: mascarpone, cream, cream cheese like Philadelphia, strawberry
Vintage photography
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Larissa! Some kind of beauty and deliciousness, I think ...

Cupcakes for a corporate party. Three colors were asked to be used: red, gray and white. Inside are white cupcakes from here :.https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=107701.0 Cream - boiled condensed milk with fried hazelnuts. Decoration: mastic - "Visien", icing.

[MomMaxa]

MomMaxa, Anh, well, how much work !!!
Well done!
Anh, listen, how do they eat them ??? Is the mastic being removed ??

Thanks for the praises ... I want to learn how to work with icing ... otherwise when everything in a pile looks good, one by one ... it is clear that the handles are hooks)))
I think they pop right like that! Vizien is for soft, and it doesn't seem to be cloying to taste ... we eat at home without mastic ..... for me, it's all not tasty)))

[Larissa u]

Larissa u, Larissa, now it's your turn to talk about the cream! What an attractive composition, and how it keeps its shape! And with strawberries mmmmmmm In what proportions Mascarpone, cheese and cream?

[Beetle]

Beetle, if only I knew! All by sight! Next time I'll spot

[MomMaxa]

MomMaxa, you have got stylish caps, even! How was the mastic leveled? Than? (if it `s not a secret)

[Larissa u]

Larissa u, I will wait! And then I only use mascarpone in tiramisu ...... and it turns out thin creams, but you have a straight hat - beauty!

[Beetle]

Beetle, Thank you! And for the praise and for the cream recipe! She also laid eyes on him, and Larissa also unsubscribed that everything went with a bang and kept in shape!

How was the mastic leveled? Than? (if it `s not a secret)

The dough was poured into the mold more (about 3/4) so ​​that it was baked immediately with a hat. I cut out the middle, filled it with cream (condensed milk + fried hazelnuts), covered it back with a lid and leveled it with a thin layer of butter + condensed milk .... Cut the main mastic coating to cover the edges.

[MomMaxa]

MomMaxa, thank you! : rose: I'll have to try with nuts! Delight, of course ...

Not the word ((((with the child for distillation, the pan from under the cream was licked (((
And this did the child in the kindergarten in the DR. They have almost nothing homemade, but muffins with condensed milk are allowed. and did a minimum of jewelry.

White cupcakes: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=107701.0 inside condensed milk boiled + butter (2: 1) decoration - powdered sugar, Vizien mastic. I bought very successful cuttings for children's cookies at Aliexpress. They are small, suitable for small cookies and for decorating the sides of children's cakes. Very comfortably! So they fit perfectly on the cupcakes!

And for the praise and for the cream recipe!

Girls. and what kind of cream. want too? Tell me. where is it

[valentine52]

valentine52, we are talking about a creamy curd cream with white chocolate. White chocolate (I take Alpen Gold with coconut and almonds) Melt 1 bar in a small amount of cream - cool. Beat the cream (I take Parmalat 35%), add smooth, non-acidic cottage cheese (I have my own, obtained by weighing homemade yogurt in gauze) + cooled chocolate. I take cottage cheese and cream in a 1: 1 ratio. I add powdered sugar to taste. The cream is light, keeps its shape well (Larissa u, they decorated the cake), good with fruit.

Zhenya. thank you very much. I'll try A for one bar of chocolate. how much cream and cottage cheese (500 ml cream 500 g cottage cheese)?

[Beetle]

Beetle, Zhenya! And you take a picture of the process and lay out this wonderful cream in a separate recipe! And we will already be there, right in the recipe, we will write thanks to you and ask questions! Otherwise the moderators will soon drive us out of here

[MomMaxa]

MomMaxa, as soon as I do this cream - I will take a picture of the process and post it.
valentine52, I usually take 300g. cottage cheese and 300ml of cream, you can take 500 each, of course, but with 1 bar of chocolate, the consistency can be thinner.

Well, I'll show you my quickcakes. I had to thank the trade union committee for the trip to the sea, that's what I had enough for at 2 am from the remains of mastic

"Leto" Vanilla muffins (recipe from the magazine) tafita, MM mastic

Please tell me why the cupcake in the capsule "jumped"? that is, it rose beautifully with a hat, but as if it got out of the capsule, that is, the bottom is 05 cm behind the capsule. how is this possible? I have taoke for the first time.
made according to the recipe:
2 eggs, 110 sugar, 110 flour, 110 butter. I whipped everything up. Baked at 160C.

And they also sagged a little after cooling down



This is normal?

nobody answers me ...
I thought about it and realized that there was too much baking powder. The recipe indicated self-rising flour + 1 teaspoon of baking powder. I did so. apparently their baking powder is weaker than our baking powder. (made according to the recipe of an English cook).

[Nina]

Nina, if the girls did not answer, then no one had this. And to write simply that I do not know and cannot help is somehow inconvenient ... It is very good that I drew conclusions myself, it will be useful to everyone!
And you have good caps! After decoration, I think nothing is noticeable at all ...

Girls, you have such beauty that it was a shame to show your own ((Nothing special, in terms of decoration.
Chocolate cupcakes from Lisss's cream - protein-custard

[nincha]

nincha, I once read on one forum that if a cap remains from a paper mold, it may not be a high-quality mold itself. Is this so

why did the cupcake in the capsule "bounce"? that is, it rose beautifully with a hat, but as if it got out of the capsule, that is, the bottom is 05 cm behind the capsule. how is this possible?

I had it.
Mixed flour badly. (She was holding the phone receiver with one hand, and with the other hand she was mixing flour.) The flour remained at the bottom and the dough turned out to be liquid.
I put the first batch to bake and it rose right over the edges of the mold. The bottom is empty.
When I tried to lay out the second batch, I saw that the flour remained at the bottom. Gently mixed everything and the cupcakes came out wonderful.
I made a conclusion. that with a small amount of flour, they "bounce". Sagging of the top also indicates a small amount of flour.
Well. at least I made that conclusion.

[Kindret]

girls, I understood. I just overdid the baking powder. The recipe said - self-rising flour + pepper powder, so I overdid it. It turns out it was necessary to do it as usual and everything is ok.

I put the first batch to bake and it rose right over the edges of the mold. The bottom is empty.

that's exactly how it was with me

Kindret, and I read that the coolest molds from Wilton But damn they are expensive!
However, having tried another recipe with the same capsules, everything turned out well. so it's not about the capsules ..
But just in case, I bought Wilton's to try. The toad strangles of course, but you have to try and compare the quality.

Girls, you have such beauty that it was a shame to show your own ((Nothing special, in terms of decoration.
Chocolate cupcakes from Lisss's cream - protein-custard

come on! chic mouthguards turned out. big so fancy
I love everything protein-brewed

Hello everybody. I decided to show my cakes too :) Vanilla with peach jam and Swiss meringue.Pink happiness :)

[Anetta]

Anetta, hehe)) very cute, and waffle butterflies?

[Anetta]

Anetta, hehe)) very cute, and waffle butterflies?

Thank you :) Yes waffle butterflies :)

Maybe someone will come in handy. Not invented by me, of course, I collected 1-2 faces on an Internet
It is not at all difficult to do, all the parts are mainly round plungers.
Children's cupcakes "Merry Zoo"

[Plague]

Plague, Inna! How ridiculous! Thanks for the idea!

Children's cupcakes "Merry Zoo"

The kids, I think, were delighted with such a zoo

Vanilla cupcakes and protein custard.
The photo was taken after arriving at the destination. We were on the road for 1.5 hours))

Marble cupcakes and protein-custard.
These are going to the Kiev Military Hospital today

Nice ones :) And how do you transfer to the hospital.?

[Anetta]

Anetta, personally))) we go and transfer)

Someone specifically or just guys?

[Anetta]

Anetta, These cupcakes were for the guys from the same ward. But we saw 2x with 4x only 1 time, so we can say that to strangers))

Here's another box. For the mother-in-law on the DR. Those to the left are vanilla ones with butter cream.Those to the right are chocolate and protein-custard

For households arriving from vacation. White cupcakes with sour cream and sour cream-based chocolate cream. Reconciliation of protein-custard

and cut

And what size of molds should be for kapiks or does it not matter?

Animals. Vanilla cupcakes with cherry jam.