scoop numbers relate to how many scoops you can get from a quart of product. so if you divide 32 by the number of ounces you are looking for you should get the scoop number you are looking for. if you wanted to fill up the 4oz cup to the top that would be a number 8 scoop if you are baking and cupcakes usually you want to fill half way which would be a number 16 scoop if you are doing something like muffins and want to fill about two thirds then a #12 these are kind of like starting points, to a degree it depends on what you are baking and what you want the finished product to be like and the individual recipes you are using. I have some cake recipes that rise more than others, so I adjust accordingly when I'm working. hope this helps and happy baking!
Hello Cake Decorating school, thanks so much for this quick and awesome tutorial. May I ask the link for where you purchase your cake liners. Also is it possible to share your recipe if you're comfortable doing so. TIA
you are welcome! we usually get ours online either on amazon or Webstaurant they are a good online resource if you are looking to buy large quantities. Typically we provide recipes for our paid students and those are currently for buttercreams, and fillings. We may add some cake recipes in the future.
I like a #24 portion scoop for standard sized cupcakes and I find that it works great for most of my recipes. It's the red handled on we are using in the video. Hope this helps!
cupcake papers usually have a few measurements listed on the packaging. The Blank diameter, this is if you flattened one out and measured the diameter of the circle, The base diameter, this is the diameter of the bottom of the papers.bottom of the wells in the pan. And finally, the wall height, this is the height of the sides of the paper/the sides of each of the well in your pan. I've listed the measurements for the papers I use. They are what I would consider a standard sized cupcake paper for these pans(so not minis or jumbo sized) measurements: blank diameter 4 1/2 in base diameter 2in wall height 11/4in hope this helps!
you can use weight or another type of measure like a tablespoon as long as it helps you get the same amount of batter in each, so they bake evenly and are all the same size. I find the portion scoops are best since they come in a wide range of sizes so you can pick the perfect one for your task and they can be used for a variety of functions on the kitchen. cheers!
@@CakeDecoratingSchool I would really like to bake a birthday cupcake for my teacher but I don't have the ice cream measuring spoon but I guess I will use the tablespoon measuring cup thank you for the advice 😊
We buy supplies from a variety of places. If you are looking for plain liners I get my very basic ones from WebstaurantStore.com, for sprinkles if you are looking for good mixes I usually pick up small amounts from craft supply stores like Micheals or your local cake decorating supply store if you have one. You can always get those online as well from a variety of sources. Hope this helps!
I have a lemon blueberry cake that will do this to me as well. I find that if I put it in the oven immediately that it keeps them from sinking on me. I always make sure the oven in preheated and that these types of cakes don't have any time to rest or hang out before going in the oven, as soon as the batter hits my pans they go directly in the oven. I've had this happen with funfetti cakes as well, no fun bursts of color, just a crusty layer of sprinkles at the bottom and the pleasure of remaking your cake! Hope this helps!
you should bake your cupcakes at whatever temperature the recipe calls for and then adjust if needed based on how your oven is performing. The recipe we are using calls for being baked at 350F, if my cupcakes come out domed looking like they've crusted on the sides to quickly, then I would reduce that to 325F. If you think your oven temperature is off you can also buy an oven thermometer to help you determine how you should adjust your settings if needed.
![5 basic way to decorate your cupcakes [ Cake Decorating For Beginners ]](http://i.ytimg.com/vi/dVaBPs_EFRc/mqdefault.jpg)
Hey everyone, have you seen our How to Use and Fold Bakery Boxes video yet ? ua-cam.com/video/O3lfaW87y6M/v-deo.html
What size cupcake liners do you use?
Could you give me the recipe you use for capcake
Is there a difference in using farm fresh eggs or store eggs
So here's my question what size scoop am I going to need to fill a 4 oz petal baking cup?
scoop numbers relate to how many scoops you can get from a quart of product. so if you divide 32 by the number of ounces you are looking for you should get the scoop number you are looking for.
if you wanted to fill up the 4oz cup to the top that would be a number 8 scoop
if you are baking and cupcakes usually you want to fill half way which would be a number 16 scoop
if you are doing something like muffins and want to fill about two thirds then a #12
these are kind of like starting points, to a degree it depends on what you are baking and what you want the finished product to be like and the individual recipes you are using. I have some cake recipes that rise more than others, so I adjust accordingly when I'm working. hope this helps and happy baking!
@@CakeDecoratingSchool ❤
❤
Hai from Malaysia
hello and welcome!
Hello Cake Decorating school, thanks so much for this quick and awesome tutorial. May I ask the link for where you purchase your cake liners. Also is it possible to share your recipe if you're comfortable doing so. TIA
you are welcome! we usually get ours online either on amazon or Webstaurant they are a good online resource if you are looking to buy large quantities. Typically we provide recipes for our paid students and those are currently for buttercreams, and fillings. We may add some cake recipes in the future.
@@CakeDecoratingSchool Thanks so much for the feedback 😊. All the best too.
What size ice cream scopper should I use for standard cupcakes, specifically vinilla cupcakes?
I like a #24 portion scoop for standard sized cupcakes and I find that it works great for most of my recipes. It's the red handled on we are using in the video. Hope this helps!
@@CakeDecoratingSchool thanks
❤
Hello may I ask what is the size of cupcake liner that you use?
cupcake papers usually have a few measurements listed on the packaging. The Blank diameter, this is if you flattened one out and measured the diameter of the circle, The base diameter, this is the diameter of the bottom of the papers.bottom of the wells in the pan. And finally, the wall height, this is the height of the sides of the paper/the sides of each of the well in your pan. I've listed the measurements for the papers I use. They are what I would consider a standard sized cupcake paper for these pans(so not minis or jumbo sized)
measurements:
blank diameter 4 1/2 in
base diameter 2in
wall height 11/4in
hope this helps!
Can you use two table spoons if you don't have a scooper?
you can use weight or another type of measure like a tablespoon as long as it helps you get the same amount of batter in each, so they bake evenly and are all the same size. I find the portion scoops are best since they come in a wide range of sizes so you can pick the perfect one for your task and they can be used for a variety of functions on the kitchen. cheers!
@@CakeDecoratingSchool I would really like to bake a birthday cupcake for my teacher but I don't have the ice cream measuring spoon but I guess I will use the tablespoon measuring cup thank you for the advice 😊
Great! Where do you purchase your cupcake liners also where do you like purchasing your decorative sprinkles from? Thanks in advance 😊
We buy supplies from a variety of places. If you are looking for plain liners I get my very basic ones from WebstaurantStore.com, for sprinkles if you are looking for good mixes I usually pick up small amounts from craft supply stores like Micheals or your local cake decorating supply store if you have one. You can always get those online as well from a variety of sources. Hope this helps!
@@CakeDecoratingSchool Hi yes it helped! Thanks!
They’re also on Amazon
Good presentation but you omitted 1) oven temp 2) baking time 3) how to test for doneness
When I bake a fruit cake all the currents sink to the bottom how do I stop this from happening
I have a lemon blueberry cake that will do this to me as well. I find that if I put it in the oven immediately that it keeps them from sinking on me. I always make sure the oven in preheated and that these types of cakes don't have any time to rest or hang out before going in the oven, as soon as the batter hits my pans they go directly in the oven. I've had this happen with funfetti cakes as well, no fun bursts of color, just a crusty layer of sprinkles at the bottom and the pleasure of remaking your cake! Hope this helps!
What temperature?
you should bake your cupcakes at whatever temperature the recipe calls for and then adjust if needed based on how your oven is performing. The recipe we are using calls for being baked at 350F, if my cupcakes come out domed looking like they've crusted on the sides to quickly, then I would reduce that to 325F. If you think your oven temperature is off you can also buy an oven thermometer to help you determine how you should adjust your settings if needed.
You don't spray the liners to avoid sticking?
no that isn't necessary.
Do I need to grease the pan before putting the liners?
no I never do. The only time I grease this type of pan is if I'm not using paper liners. Hope this helps!