cup cakes!!!

melie3

no.1swimmum wrote: »

Funnily enough some cornflour in the mixture will make a lighter cake, but half flour and half cornflour is to much - if I was using 100g flour I would use 25 - 30g cornflour, I have never used cake flour just ordinary sr flour to make them rise a bit more you could add a small amount of baking powder - i normally used 1 tablespoon extra baking powder to 200g sr flour. If the mixture does not seem the correct consistancy don't add milk it makes a heavy cake, I add a small amount of cold water - and works really well - but do make sure you really beat your eggs well before you add to the mixture as this will help with rising. Hope this helps

i normally use the 'throw it all in ' method in my chef lol...
i did a recipe today, which said to beat egg into the sugar/ butter mix then fold flour in..... result very heavy stodgy cakes. made a batch how i would normally but increased my oven temp to see if i got the rise, but they sunk in middle. maybe i should just make do with soft flat cakes lol...?

hayley_jayne

Hope it works for you

Just to add, you need to use your electric mixer for this one.

I know the recipe sounds strange but I have found it makes very light fluffy cakes; just a different style I guess.

H x

no.1swimmum

melie3 wrote: »

i normally use the 'throw it all in ' method in my chef lol...
i did a recipe today, which said to beat egg into the sugar/ butter mix then fold flour in..... result very heavy stodgy cakes. made a batch how i would normally but increased my oven temp to see if i got the rise, but they sunk in middle. maybe i should just make do with soft flat cakes lol...?

Thats weird, its funny how people can make some things perfectly and have trouble with others - lol me and pastry just don't get along at all - I avoid making it at all costs (it has been know for me to persuade Mum to mix up a batch of pastry for me as mine is always rock like!!!!
Even if you make the all in one method I would beat the eggs a bit first just to add more aeration to the mixture - Good Luck must go and take my pizza swirls out of the oven before they burn!!

greenbee

Some of us spend ages trying to make our cupcakes flat so we can decorate them!

Make sure all your ingredients are at room temperature when you start cooking, and use butter not margarine. Don't flatten the mixture into the bottom of the muffin case and don't open the oven until you're sure that they're almost cooked (I have an eye-level oven with a glass door, which is handy, as I can catch them when they start doming and cool them down!

Pitlanepiglet

What's "cake flour"? Tell me it's not just rebranded SR flour at twice the price

I've also found that the size of the tin makes a difference, I now use a muffin tin rather than a patty tin and my cakes are usually flatter and I use my Nan's "weight of 3 eggs" recipe, I've never heard of using cornflour but as I'm intolerant to corn I probably won't be trying it!

Interesting suggestion about the eggs though...now we're living at Dad's, I've been having problems with sponges, I make bigger sponges in a square traybake type tin but they have been a bit heavy, dense and flat - I put it down to his cruddy old oven but for various reasons I've been using value eggs so maybe that's part of the problem?

melie3

ive been busy baking today lol....
ok, well i think ive kind of found out why they are flat, its because of the cornflour. so ive establish that. i did get a dome, which was good, but cant remember if it was normal SR or the mcdougalls premium sponge flour lol.... so i tried half and half, i got a dome, but took them out, and when i checked back on them they were flatter than ever, so i think i may not have cooked long enough. ive increased to gas 5, and i added water, which i havent before. i wasnt sure either, if as i was cooking, the eggs i had out got warmer, and i got the dome then, as i didnt get a dome first off when eggs were just out of fridge grrrrrrrr lol....

so it could have been SR flour, room temped eggs, water added to mix... this is after baking 60 cupcakes mind lol...
and i coated my choc chips in flour and scattered, and they didnt sink at all, just stayed at top, so not good either lol, so i tried folding them in coated in flour.. and they sunk!!!!????? :eek:

SUESMITH_2

Pitlanepiglet wrote: »

What's "cake flour"? Tell me it's not just rebranded SR flour at twice the price

i dont know but i wouldnt be at all surprised

tandraig

never heard of cake flour. i use plain flour for everything. never buy self raising as i just add baking powder. a little cornflour can be used but tbh i only use it for thickening gravys currys etc if too thin. eggs are important - i only use free range. I know they are more expensive but its better than wasting food or getting bad results. oven temp is really important for a good rise i find my oven works best for sponges etc on gas 6 and i use middle shelf. my mums oven? well she uses gas 5 and top shelf???? know your oven!! my old oven was electric so it took 20 minutes to heat up properly and i used mark 200 and middle shelf. jeez this sounds so complicated i am tempted to tell you to give up and get cakes from M&S! or those plastic boxes of fairy cakes my local shop sells at about twelve for £1.29 (dont tell anyone but I ice those and put kids sweets on top and everyone thinks i made them)

mrs_boop

i got my reciepe from a chef
nice and light and risen

5oz mcdougalls premium cake flour
5oz caster sugar
5oz marg
3 eggs
spot of vanilla essence
1tsp baking powder


cream sugar eggs and marg together
add van ess and bakin p
sift flour into mix
but only mix together minimum amount of time doesnt need long and you wreck it if you do

wonderfull light fluffy fairy cakes makes about 18

or split mix into 2 pans for victoria sponge

lightisfading

I'm SURE this simple question has been covered before but honestly, I really can't find it. I've looked, I promise! :rolleyes:

I need to make a batch of red velvet cake cupcakes, and a batch of normal vanilla cupcakes, for a charity cake sale on tuesday. If I make them today (sunday) will they be fresh still? I will ice them tomorrow night but thought it would save some time to cook the cakes today.

And a small second question ... does buttercream icing (before and after putting on the cakes) need refridgerating, or not? Simple question I know but I'm not sure !