How To Get Perfectly FLAT Cupcakes - The Scran Line
Watch the Basic Baking Playlist here: https://www.youtube.com/watch?v=o6PiOmWgpyc&list=PLo2MXVLay69y8sE4t1x10OwkJpKi87rKp
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My Tips & Tricks to perfectly flat cupcakes!
1.Filling your cupcakes and cakes up the right amount!
I use a cupcake scoop to do that. It helps everything bake at the same time but ensures everything is filled the right amount. I always point out how much to fill my cupcakes in each recipe so pay attention to that! - and also, do a test batch!
2.Cakes
Use a cake ring! You can make these at home or buy a ready-made one. Make sure you wet it before you use it. To make a home made one, get a long piece of baking paper and fold it into a long rectangle. Then wet it. And then wrap it in a layer of aluminium foil. Wrap it around the cake tin before baking. This helps better distribute heat evenly across the baking tin and helps you get a nice flat white cake that’s still fluffy.
3.Temperature control!
Most ovens run hotter than the dial you set it at. I bake my cupcakes at a lower temperature for longer to ensure they bake slowly, but don’t colourise or end up looking like a dome shape. You can use an oven thermometer but you don’t really need to do that. Do a test batch and then see how that goes to determine what you should do next time. It’s really important to get to know your oven to get the best results.
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Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
-
My Tips & Tricks to perfectly flat cupcakes!
1.Filling your cupcakes and cakes up the right amount!
I use a cupcake scoop to do that. It helps everything bake at the same time but ensures everything is filled the right amount. I always point out how much to fill my cupcakes in each recipe so pay attention to that! - and also, do a test batch!
2.Cakes
Use a cake ring! You can make these at home or buy a ready-made one. Make sure you wet it before you use it. To make a home made one, get a long piece of baking paper and fold it into a long rectangle. Then wet it. And then wrap it in a layer of aluminium foil. Wrap it around the cake tin before baking. This helps better distribute heat evenly across the baking tin and helps you get a nice flat white cake that’s still fluffy.
3.Temperature control!
Most ovens run hotter than the dial you set it at. I bake my cupcakes at a lower temperature for longer to ensure they bake slowly, but don’t colourise or end up looking like a dome shape. You can use an oven thermometer but you don’t really need to do that. Do a test batch and then see how that goes to determine what you should do next time. It’s really important to get to know your oven to get the best results.
FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
