getting a blob of jam to stay put in a cupcake

gabyjane

mine do this too..i was goign to say i am going to try and bake for a few mins first then add jam then finish cooking!

Kadeeae

Another vote for injection. I use a syringe (no needle!) that has a bit longer end on it than normal - got it (plus an extra) from our local vet. Of course was brand new and still in its protective cover. . . . washed it well anyway, lol

Works great for all sorts - jam, custard, mousse

Butterfly_Brain

I mix the jam with a little water to make it less heavy - this works with jam tarts as well because the jam doesn't shrink in the pastry case

Dicegirly

valk_scot wrote: »

I use a piping bag with a nozzle attachment on the end to "inject" the jam into the cake after it's cooled. Works for chocolate fillings too.

I use this method too, works just fine. I use either a piping bag or a small squeezy bottle.

Spinmerightround

Patchwork_Quilt wrote: »

It's to do with the sugar, I think. Mum always washes glace cherries with boiling water before she puts them in cakes to wash the sticky coating off as that's what makes them sink. Apparently.

Yup, thats what Mary Berry says too:D

tigerstriper_2

Inject the cooked cupcakes with jam. It's too much hassle to keep taking them out halfway through baking etc