Cash from Baking??

LittleMissBride

Advice needed please!
I recently purchased Primrose Hill cookbook, however, most of my batches of cupcakes have sunk apart from the vanilla cupcakes! I have ensured I'm using the freshest, organic ingredients at room temperature. It's bizarre as I have never had this problem before and the cupcakes taste scrummy, just all sunk in the middle

Kerry x

karenccs67

LittleMissBride wrote: »

Advice needed please!
I recently purchased Primrose Hill cookbook, however, most of my batches of cupcakes have sunk apart from the vanilla cupcakes! I have ensured I'm using the freshest, organic ingredients at room temperature. It's bizarre as I have never had this problem before and the cupcakes taste scrummy, just all sunk in the middle

Kerry x

how odd Kerry, i recently made some organic cupcakes and they all peaked in the middle, they looked like little volcanoes, i had to cut the tops off before i decorated them!

esmer

one reason they sink is because they have been taken out of the oven too soon. I have had the domed cakes before Karen, it you can do it on purpose if you need them that way so you can use fondant icing. The cake Journal site explains, and its all to do with what you mix with what..............

Karen, glad she loved the cake.

babyplum

Thanks everyone!

Yes i will be covering the cake in fondant. It will just be a chocolate sponge with chocolate buttercream and raspberry jam in the middle.

I don't work on Tuesday so will have time to cook and decorate the cake on the Tuesday and just keep it stored ready for Thursday morning.

How is it best stored? I usually transport my cakes in a large plastic, airtight box that i bought especially for this use. But i am worried that if it is stored for a day or 2 after decorating it might sweat. And is it best stored at room temp or would it be better out in my garage where it is cooler?

karenccs67

babyplum wrote: »

Thanks everyone!

Yes i will be covering the cake in fondant. It will just be a chocolate sponge with chocolate buttercream and raspberry jam in the middle.

I don't work on Tuesday so will have time to cook and decorate the cake on the Tuesday and just keep it stored ready for Thursday morning.

How is it best stored? I usually transport my cakes in a large plastic, airtight box that i bought especially for this use. But i am worried that if it is stored for a day or 2 after decorating it might sweat. And is it best stored at room temp or would it be better out in my garage where it is cooler?

I store my "ready to go" cakes in the cardboard cake boxes and keep in a cool area of the house, it helps the sugarpaste to set.

stardrops42

karenccs67 wrote: »

Baby Shower cake & cupcakes for the lovely Caroline Archer who co presents on QVC with Liz Earle. The baby shower was a surprise and we all had a fantastic day at the Duke of York store.

Thats so pretty Karen, I bet she was thrilled! Glad you all had a great day:T

karenccs67

stardrops42 wrote: »

Thats so pretty Karen, I bet she was thrilled! Glad you all had a great day:T

thanks, she was so thrilled shes asked me to do her christening cake & cupcakes, i also got another order for a naming day cake & cupcakes!

hayley11

babyplum wrote: »

Thanks everyone!

Yes i will be covering the cake in fondant. It will just be a chocolate sponge with chocolate buttercream and raspberry jam in the middle.

I don't work on Tuesday so will have time to cook and decorate the cake on the Tuesday and just keep it stored ready for Thursday morning.

How is it best stored? I usually transport my cakes in a large plastic, airtight box that i bought especially for this use. But i am worried that if it is stored for a day or 2 after decorating it might sweat. And is it best stored at room temp or would it be better out in my garage where it is cooler?

I wouldn't keep sugarpaste airtight once it's on the cake, keeping it airtight stops it from setting hard, so it might be too soft when it comes to decorating/cutting? Am I totally wrong with this theory?

karenccs67

has anyone got a red velvet receipe theyve tried and tested and wouldnt mind sharing with me please? red velvet cupcakes in Harrods yesterday were £4 !!!

babyplum

hayley11 wrote: »

I wouldn't keep sugarpaste airtight once it's on the cake, keeping it airtight stops it from setting hard, so it might be too soft when it comes to decorating/cutting? Am I totally wrong with this theory?

No, i think you are right. I stored my xmas cake in my airtight plastic box out in the garage and the sugarpaste went even softer and the antlers on my reindeer drooped! lol

I bought the plastic box to save me having to buy cardboard cake boxes all the time. And i never find the cardboard boxes tall enough for my cakes.