Welcome to the Cake Decorators Q&A

Hi, previously I baked cupcakes but after its done and they have cooled abit they start to come off from the sides can anyone tell me y does that happen!

Thank you!!

Hi herabegum

When your cupcakes have baked remove them from the baking pan as soon a possible. If they are left just a little too long, steam from the cake will start to peel the paper away. Using good quality baking cases also makes a difference. I find the thicker cases and foil cases work better than the thinner ones. Have another go and see if this suggestion helps. G’d luck with them.

Thank you so much next time when I make I’ll make sure I follow your instruction, thank you again!!

You’re welcome. We all have the same problems at one time or another, it can be very frustrating particularly if you’re baking for someone else and there is a time schedule.

Hi

I have been practising cupcakes for a while, and cannot seem to stop them from sticking to the cake cases after removing them from the oven. After watching the video however, I am going to try them again. I use silicone cases aa I find them economical.

I also think I am over mixing and folding. Could you advise as to how do I prevent the cupcakes from sticking to the cake cases?

Hi TaylorsMummy235

You could try either giving the baking cases a very light dusting of flour or a light coating of spray oil. You seem to have the opposite problem from the rest of us, so what’s the secret lol!?

Thank you madeitwithlove, advice appreciated, will try the flour first, if that fails I will try the spray oil. I was using marg to line the cases with mind, so maybe that was the problem, however just tried them again this evening without anything in the cases and they still stick lol – so will try flour on next try.

My husband is the geniue pig at the moment, and he just tasted one of them and said all he could taste was egg. Now at the moment I am a breastfeeding mum of a young baby who suffers from cows milk intolerance, so I have to use alternatives in most of my cooking, for example, for the milk I have to replace with rice milk rather than cows. So with the cupcake recipe instead of using 2 tablespoons (i think it was) of reg milk, I had to use 2 tablespoons of rice milk. My husband suggested could it be the lack of dairy (milk) being the reason that all he can taste are the eggs?

Reading what I have just entered, could it be that they maybe undercooked? Or do you think it may possibly be down to the lack of cows milk?

Hi TaylorsMummy

I’ve never used rice milk so can’t really comment on how it would affect flavours, however, when I bake cupcakes(which is seldom, hate the little blighters!) I don’t bother with milk, sometimes I may just slop a tablespoon of hot water into the batter if it’s a bit too tight so i don’t think it is a lack of cow’s milk. Which margarine or butter do you use? On margarine I don’t have a lot of experience, I tend to use butter most of the time unless someone specifically asks for an alternative. Which size eggs and are they free range? Egg size and dry ingredient ratio have to be balanced, so too little ingredients and too much egg will make your cakes smell and taste eggy. Some eggs can smell funny depending on what the chooks are fed on. Do you use vanilla extract or any other flavouring? Sometimes if a flavouring isn’t used there can be a stronger smell and taste of eggs. And I suppose I should ask have you made this recipe pre baby, and did it taste eggy then? The only other thing I can think of is are you creaming the eggs into the marg and sugar really well? The egg/eggs should be creamed in until the mixture is light and fluffy before another one is added. Under creamed eggs will taste in cakes and will make for a rubbery sponge resembling like it is under cooked. Baking at too low temperature can also make an egg smell and taste ( thinking about all the cake disasters I’ve ever had), so it could be that your hubby is right in thinking that they may be slightly under baked.
Try this and see whether the smell and taste are as strong:

115gm marg which should not be too soft, but should leave finger mark dents when pressed gently
115gm caster sugar
115gm SR flour
2 eggs
half a teaspoon baking powder
1 teaspoon vanilla extract

Makes 12 cupcakes use an ice cream scoop to fill the cases for an even distribution of batter.

Thoroughly cream the marg and sugar until light and fluffy. Cream in one egg at a time until very well combined. Sift the baking powder and flour together and fold gently into the mix in two batches, don’t over mix, then add the vanilla extract and fold in until combined. Scoop/spoon into baking cases and bake in a pre heated oven 180c or 160c fan assisted for approx seventeen minutes. CC should be well risen, golden and skewer test should be clean. Transfer onto a wire rack straight away and cool completely.

See if this tastes eggy, would love to hear how you get on with it. Your poor hubby will be needing elasticated waist bands on his trousers at this rate, bet he’s loving it!! xx

Sorry TaylorsMummy, forgot to say size of eggs is medium. x

Hi madeitwithlove, sorry only now replying. Seemed to work a treat! Thank you so much for the advice. Currently trying out madeira, made buttercream for the first time this week, and royal icing – royal icing because I was curious having never made it, both worked out fine, although the buttercream seemed to melt, so trying to work out how long to leave my sponge to cool down.

Hi TaylorsMummy

If I bake a sponge in the morning it is usually cool enough for filling by the afternoon. Having said that, I make quite big cakes, so the smallest is 9 inches and it’s fine by the afternoon. Larger cakes I wait for the following day. You can wrap your cake up when it’s cool and pop it in the fridge for a couple of hours. Sounds like you’re having lots of fun with your baking and decorating, I don’t like making Royal icing, so well done you for having a go! x