Welcome to the Cake Decorators Q&A
Hi all, I can’t seem to make a domed cupcake. My flat tops are ok but more mixture just makes them overflow down the side of the case. Any suggestions? Has anyone used this method successfully? http://cakejournal.com/tutorials/cupcake-decorating-part-2/
I just make my cupcakes as normal then dome the buttercream ontop of the cupcake. I pipe a swirl ontop then smooth it with a butter knife. Then cut out a circle of sugarpaste then smooth it around the buttercream with your palm to make it a dome
Thanks for that link Jayess, as I’d been asking the same thing, after seeing Pauls vintage cupcake tutorial, so I’ll certainly be giving it a try 🙂
Thanks jmilne, I have seen this done but does it produce a cake that is a bit sickly (I can’t think of a better way to put it, sorry).
Thanks Sandra, I’ll give it a go!
Hi again Sandra, can you post your recipe if you are in the UK. I have ‘cup’ measures but am not sure if they are the same as USA ones, I have tried googling but conversion doesn’t seem to be as straightforward as you think,
I made some vanilla cupcakes using the recipe from Primrose bakery London, did exactly as the recipe stated, filled 3/4 full, and they had a nice dome top