hello forum, I am a cake decorator, have been for many years, I use both scratch and box mixes from time to time, depending on the cake, I am discusted with all the box mix manufactures, they have changed there formulas so bad, that my conversions do not work,, so I want to go completely scratch,, my questions is, i have found some new cupcake recipes, That i want to convert to cake recipes, sturdy enough to hold fondant and to stack for wedding cake, but still moist. how can i do that with a cupcake recipe, is there something i can add, like pudding/ and how much etc. Thanks for any help, cakesbysk@aol.com
I don't really understand why there is a difference, and why there has to be separate recipes for cakes and cupcakes.
All my recipes for cakes make cupcakes. No problems at all.
So, I'm not sure why a cupcake recipe would need to be modified. I know some people feel that there is a difference, but I've never found that to be the case.
I would just bake the cupcake recipe in a cake pan and see what happens. I'm not a mix user so I can't give you any info related to that.
I beg to differ. As a long time baker (professionally) and also a wedding cake baker, I must strongly disagree.
I make muffins and cupcakes all the time. I find that as for muffins, they are not forgiving. 1 tablespoon a flour extra can make the difference between moist and dry. Over mixing, and oven temperature are also very important.
As for cakes vs, cupcakes, I must agree that the difference is timing. It's tricky to get that cake or cupcake "just done" without it falling after removing from the oven.
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