why have my cupcakes stuck to the paper cases?

bumpybecky

sorry for the hijack, but...

greenbee wrote: »

And every cupcake decorating class I've been to spends time focussing on how to make sure the case sticks to the cake!

do you know the answer? mine come away from the cases all the time

Al1x

I thought they were supposed to stick to the cases ... mine always do lol

greenbee

bumpybecky wrote: »

sorry for the hijack, but...



do you know the answer? mine come away from the cases all the time

What mostly seems to work is making them in muffin tins so they have support all the way up when baking and leaving them to cool in the tin so that the paper is held against the cake while it sets IYSWIM... I still have the odd failure, but not as many!

jammy_dodger

i have to agree with the poster who used asda muffin cases they are brown and white fro 68p i think my mufffins always ended up sticking and so loosing half the cake ..so i switched brands and now fine

uolypool

greenbee wrote: »

What mostly seems to work is making them in muffin tins so they have support all the way up when baking and leaving them to cool in the tin so that the paper is held against the cake while it sets IYSWIM... I still have the odd failure, but not as many!

This is what I also do and they come out fine 9/10 times:)

greenbee

uolypool wrote: »

This is what I also do and they come out fine 9/10 times:)

Sounds like that's the answer then - although two of us might not be considered a large enough sample to be accepted as evidence.

BTW I use lots of different kinds of cases - plain white cupcake/muffin/fairy cake cases, black cases, coloured ones, patterned ones, from all sorts of different supplies, and the results are consistent although you do have to remember that foil cases hold the heat longer. But I don't think that the cases make much difference.

For those who don't want the cases to stick, why not make them directly in the tin?

anguk

I don't mind the cases sticking a little bit but I hate it when you try to peel the paper away and half the cake is left. I prefer to use Lakeland's cake cases, they have just the right amount of "stickiness".

valk_scot

Mine always stick to the cases and have done for 40 years of baking cupcakes. Why wouldn't they? I agree it's the ones where the paper starts peeling away at the top that are the rejects!

As to the tops being hard and shiney it sounds like you didn't cream the fat and sugar fully. It has to be creamed till there's no trace of grittyness leaft before you start adding the eggs and flour. It's easier to cream caster sugar, that's why it's recommended for cake baking but you can use granulated if you're prepared to put in the extra creaming time.

PinkTiger

hi, thanks for everybodys replies, i didnt explain very well, i meant they will not peel away easily iyswim, not in one piece, & half the cake is still stuck to it. i used the cases that came with the machine so maybe they are not the best quality, i will have a look for some, think i've seen them in home bargains. the machine was a birthday present as i'm cupcake mad but i've got a feeling it will be in a cupboard gathering dust before too long!