Has anyone used this corer for mini cupcakes? If so, then do you think it makes out to much of the cake and how did you using it for the cupcakes?
904606
I have not yet purchased a cupcake corer so I'd had to improvise. I push the edge of a spoon / etc. into the cupcake and then give it a twist. Nothing really comes out, but the utensil creates a small opening where you can insert the tip of your decorating bag. I'm sure this would work on minis; it has worked well for me in the past and I've been able to fill the cupcakes with all sorts of good things: custard, ganache, mousse, etc.
904607
I have used it on regular size cupcakes and my opinion is the plug is the perfect size. What I've done is pull the plug out, fill the hole with filling and then break off just the top of the plus and put on top of the filling. If it's frosted, you don't see the hole and then it's a surprise when people bit into the cupcake. Hope that helps.
904608
I did use it for minis, and I think it does take out too much of the cake. Besides, the core doesn't come out easily, and sometimes the whole mini falls apart. I'm still looking for a better solution for minis. I love this corer for regular sized cupcakes though.
614895
I tried it for the first time with a simple baking powder batter and could not fill it with over a cup of batter. I think the yeasted recipe on the package might expand a bit more. I also poured the batter it in the middle, but maybe it makes more sense to try to fill each square individually?
1476022
I'm not sure how big of a cake you're interested in making. When I ordered this, it easily covered a 3-tiered 5 inch round cake, plus a few decorative pieces. And I would say I used less than half of the fondant. You might be able to get more information from the Amanda Oakleaf website- they also have tutorials.
667010
NO , not a normal size cupcake it would fit a mini cupcake ! I put tea light candles in them worked good for that. they are much smaller then they actually look
1079257
You should probably look elsewhere then. However, you would be hard pressed to find one that would work as well. While you could just simply bake the bottom if the cake and then frost it as you would a cupcake, it would take a mountain of frosting. The cake bottom is about 8 inches or so at the top- the base is about 7- 7.5 inches wide, and the sides are corrugated to look like a cupcake cup. The problem that you will face if you don't intend to use the pan to make a two-layer cake is that overfilling the bottom of the pan with batter will cause it not to bake correctly and you will end up with an unpleasant gooey center. Anyway, i hope this helps in some way, but if you have more questions, please feel free to ask.
134
when I use this pan, If I am making at least a three layer cake then I use the same amount of batter that is typical for 2 9" rounds. However, if you are making just a flat sheet with this cake I recommend double that for a nice full layer of cake. Sorry for late answer, btw. I was unable to get to my computer for a while. Happy baking and best of luck. Here is another tip, for even baking all the way through to center without burning or overcooking edges, use a metal flower nail turned over so that the flat side is down, placed in center of pan, and pour batter gently around it and cook as usual (coat metal flower nail with a little nonstick spray). when I use this pan, If I am making at least a three layer cake then I use the same amount of batter that is typical for 2 9" rounds. However, if you are making just a flat sheet with this cake I recommend double that for a nice full layer of cake. Sorry for late answer, btw. I was unable to get to my computer for a while. Happy baking and best of luck. Here is another tip, for even baking all the way through to center without burning or overcooking edges, use a metal flower nail turned over so that the flat side is down, placed in center of pan, and pour batter gently around it and... » Read More when I use this pan, If I am making at least a three layer cake then I use the same amount of batter that is typical for 2 9" rounds. However, if you are making just a flat sheet with this cake I recommend double that for a nice full layer of cake. Sorry for late answer, btw. I was unable to get to my computer for a while. Happy baking and best of luck. Here is another tip, for even baking all the way through to center without burning or overcooking edges, use a metal flower nail turned over so that the flat side is down, placed in center of pan, and pour batter gently around it and cook as usual (coat metal flower nail with a little nonstick spray). « Show Less
2174789
I did make cupcakes in it, but thought they were too flat, so I got the Sunbeam Cupcake Maker at Amazon and it makes great cupcakes and the other makes great pies. Hope this helps.Sue B
1584507
I did use it to bake some cakes. I followed the same baking instructions as I do for any mini cupcake silicone bake molds. Unfortunately the cakes didn't pop out very well due the type of batter I used. Unless it is an extremely dense cake or brownie batter it won't come out easily or have any real detail to it. I mostly use them for making chocolates and flan now.
1567572
My feeling would be that cakes would be too delicate to get out of the tin without it crumbling. The best way to do tiny cakes is bake a sheetcake and cool thoroughly. Then use assorted cookie cutters to obtain the shape you want. Hope this was helpful
1414850
Use regular cake mixes and reduce cooking times to that of mini cupcakes.Coat the pans well otherwise the cakes will stick.
2121832
you would definitely want to use it sparingly since it does have a metallic component and not strictly edible. My kids were turned off when I used too much on their cupcakes one time. It looked too much like a kindergarten art project! Anyway, I would say that one container would easily glam up several dozen (or more) cupcakes. I've also used this in homemade bath bombs to great, glittery success. Happy baking!
1529349
This is a fairly heavy-duty corer. Depending on the density of the cupcake after baking, this corer might just tear through the cupcake rather than taking a nice, neat hole out of the center. I would prefer using a thin, sharp knife to cut the center out of a cupcake. The rounded edge of this corer is thick and serrated, which will probably damage the cupcake, especially if it's warm.
1429733
I haven't had a problem with the Chicago Metallic teacake pan (or their lift out square mini-tart pan, or their lift out circle deep mini cheesecake pan - other than those are a PAIN to clean b/c you have to get each individual lift out bottom, ugh)...I just give each spot a quick spray with either regular or the cooking spray that contains flour. No problems. Unfortunately I've never found "nonstick" pans to be completely non-stick unless they are silicone! I agree with another poster that you MUST clean off any residue carefully. Some cooking sprays seem worse than others. I also highly recommend getting a pancake batter pour-er to fill the small reservoirs! SUCH a help with mini-anything. MASSIVE speed improvement. I found that this one has the widest opening and can handle chocolate chips, blueberries, nuts, and thick and/or chunky batters including cheesecake: Norpro Stainless Steel Jumbo dispenser. You'll see people in reviews complain that it's too small (there aren't any larger ones on the market, I checked, 4 cups is about standard - and anything much bigger would get unweildy) or that it's hard to fill (I didn't have an issue, just poured it in - I'd argue that it's harder to empty completely than to fill - you can't get a scraper in easily around the apparatus to push down the batter, it's hard not to waste a little). People also complained about having to stand it up in the stainless cup it comes with (come ON, nitpicky - it has to have flow from the bottom, what do they expect?). I picked this one after a LOT of looking and actually calling the company to get a measurement on the size of the aperture. It was the largest I could find and I'm quite happy with it for thick batters! Really sped up my "mini-treat making" efforts.
1481293
I have had mine for a while, but used it for the first time last weekend. It worked beautifully on round cakes. I let it cool completely, sliced off the crown and then sliced it into two thin layers for a multilayered cake. The wire slide through the cake like a hot knife through butter. No sawing motion necessary. Sliced four round cakes and had precisision matched layers. Extremely satisfied with performance.
763610
I haven't tried mini cupcakes in this carrier before. I think they would flip on their sides, or slide around in the holders. The cupcake holders are maybe 1/2" deep, but sized for a regular cupcake. Someone bought mini cupcakes to work yesterday and they used a large department store shirt box to transport them. They rolled, and taped up some parchment paper and placed it in the box on one side like a bumper so that the minis wouldn't slide around. I thought that was a cool idea. Maybe you can try that?
649716
If you added a cup of batter to this cupcake mold, it would definitely overflow! This is jumbo sized and works great with a 1/2 cup of batter. They become 1 cup when baked. Look for extra jumbo cups, don't know if they exist though!
1729951
It's for small cupcakes. I don't know that I would call them "mini" but they're not big.