stehaggan Posted April 19, 2011 Share Posted April 19, 2011 My OH needs to take some cakes in to work on Thursday to raise money for tickled pink. I have tried two batches now and bOth hav turned out the same. I have used cupcake cases in muffin tins but as they rise, the cupcake seems to dome at the bottom like a wine bottle and it's really annoying me I don't know how to make it work Anyone else ever had this? I have followed the recipes to the T!! Quote Link to comment Share on other sites More sharing options...
poachedegg Posted April 20, 2011 Share Posted April 20, 2011 If you mean a peak dome, then your oven is too hot. Hope that helps. Quote Link to comment Share on other sites More sharing options...
stehaggan Posted April 20, 2011 Author Share Posted April 20, 2011 No i mean actually underneath the tops were fine Its very odd - its as if the bottom of the cake cases are pushed up as its cooking I have never seen it happen before and I have had two batches do the same Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted April 20, 2011 Share Posted April 20, 2011 Hmm - never heard of that one. What recipe are you using? I always do 175g of butter, sugar, S.R flour & 3 eggs. I use normal cake cases, rather than the deep muffin ones usually & use normal bun trays not muffin trays. Hmm wonder what's causing it? If you lived nearer I'd bake you a batch to help out. Emma.x Quote Link to comment Share on other sites More sharing options...
stehaggan Posted April 20, 2011 Author Share Posted April 20, 2011 Emma, I have used the Hummingbird bakery red velvet recipe :-S I have normal cup cake cases and I am using a muffin tin, which i read on the net was ok, so when i put the mix in it pushes the case down inside the tin and forms the right shape, the actual muffins are the actual shape just not the bottom? Do you think I need to use something different case/tin wise or cook them for longer? (even tho they were cooked) lol I really have never seen it before ill try and post a piccie lol Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted April 20, 2011 Share Posted April 20, 2011 I'd be inclined to use normal bun trays. It could be that the tins are surrounding the cake cases too much & cooking the sides before the bottoms. Just a thought, I might not be right. Oooo red velvet mmm mmm mmm. When do you need these for? Lorraine Pascale might have some good recipes..I have her book & it never fails! Emma.x Quote Link to comment Share on other sites More sharing options...
stehaggan Posted April 20, 2011 Author Share Posted April 20, 2011 It is tickled pink day tomorrow and as the OH is the ASDA manager I can't be letting him down lol I am finishing work early so I will have to have another go - i was very demotivated last night - i had even been to lakeland and bought some fancy icing nozzles and reserved a kitchenaid mixer (in black from lewis' which I have wanted for ages) but now I am just like grrrr.. I will try and find a bun tray and I will have a look for those recipes and let you know how i get on x Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted April 20, 2011 Share Posted April 20, 2011 Just do normal butterfly cakes with pink sponge & buttercream. If I'd have known earlier - I would have made you a batch & met you on a station somewhere on the Sandbach to Manchester Picc line! I could have turned it into a shopping trip. Emma.x Quote Link to comment Share on other sites More sharing options...
stehaggan Posted April 20, 2011 Author Share Posted April 20, 2011 Ha that would have been good I am just gutted that they haven't turned out like I wanted :-S nevermind lol On a lighter note i have lots of red velvet cakes that are disasters to munch through lol Quote Link to comment Share on other sites More sharing options...
chickencam Posted April 20, 2011 Share Posted April 20, 2011 It sounds to me like the cases are being pushed sideways in the large muffin holes as the cakes rise, thus causing the dip in the base. They should work better in bun tins. Good luck, but why not let OH have a go, they are for him afterall, my OH is a mean cupcake baker, why should you take all the stress? Quote Link to comment Share on other sites More sharing options...
Lesley Posted April 20, 2011 Share Posted April 20, 2011 I've never heard of that before either - I hope the next batch works.....whoever makes them Quote Link to comment Share on other sites More sharing options...
stehaggan Posted April 20, 2011 Author Share Posted April 20, 2011 Very strange - I wen and bought my mixer to give me some encouragement and I have made 4 batches and all were fine so I can only presume my mIxing method didn't work! I burnt the first batch because te recipe said 20 mins and by 15 they were too dark so I now have 3 very nice sets of cakes ready to decorate. I am at aloss why the two yesterday didn't want to work must have been the mixing x Quote Link to comment Share on other sites More sharing options...
Clur Posted April 25, 2011 Share Posted April 25, 2011 Bit late to respond to this, but I had the same thing happen with the red velvet cupcakes I baked. I put it down to mixing too long - I was a bit too enthusiastic with my Kenwood Chef. 2nd batch with a little less mixing, worked wonderfully Quote Link to comment Share on other sites More sharing options...
