Comments on: Don’t Cry Over Fallen Cupcakes http://pieofthetiger.com/2009/01/dont-cry-over-fallen-cupcakes/ Brave Baking, Fearless Food Wed, 26 May 2010 02:49:05 -0700 http://wordpress.org/?v=2.8.5 hourly 1 By: curiousdomestic http://pieofthetiger.com/2009/01/dont-cry-over-fallen-cupcakes/comment-page-1/#comment-311 curiousdomestic Thu, 02 Apr 2009 18:29:33 +0000 http://pieofthetiger.com/?p=31#comment-311 Disaster or not, they look fantastic. Silicone cupcake liners --- best idea ever. Washable, reuseable, and the cupcakes pop right out. No papers to fuss with. <abbr><em>curiousdomestic’s latest blog post: <a href="http://curiousdomestic.wordpress.com/2009/04/02/crafty-sushi-fish-for-april-fools-day/" rel="nofollow">Crafty Sushi-Fish for April Fool’s Day</a></abbr></em> Disaster or not, they look fantastic. Silicone cupcake liners — best idea ever. Washable, reuseable, and the cupcakes pop right out. No papers to fuss with.

curiousdomestic’s latest blog post: Crafty Sushi-Fish for April Fool’s Day

]]> By: The Other Tiger http://pieofthetiger.com/2009/01/dont-cry-over-fallen-cupcakes/comment-page-1/#comment-128 The Other Tiger Thu, 19 Mar 2009 05:08:29 +0000 http://pieofthetiger.com/?p=31#comment-128 Hmm...well, the sugar in the meringue provides structure as well as sweetness, so it might suffer some. Sugar actually "cooks" the egg a bit even without heat (similar to citric acid "cooking" the fish in ceviche), which is why you should always whisk sugar and eggs together immediately when you're adding one straight into the other. That cooking firms up the proteins in the egg, which along with the application of heat gives Swiss meringue more stability and a stretchier texture. But, you certainly could experiment with lowering the sugar a bit...I just wouldn't do it for the first time if you didn't have the time to make it again if it didn't turn out. :-) One thing that you could try to compensate for the lowered sugar is to heat the egg to a slightly higher temperature. The tricky part, though, is to heat it without letting any of it solidify, so you'd have to be careful to whisk constantly and very, very thoroughly. Anyway, that's my educated guess! Hmm…well, the sugar in the meringue provides structure as well as sweetness, so it might suffer some. Sugar actually “cooks” the egg a bit even without heat (similar to citric acid “cooking” the fish in ceviche), which is why you should always whisk sugar and eggs together immediately when you’re adding one straight into the other. That cooking firms up the proteins in the egg, which along with the application of heat gives Swiss meringue more stability and a stretchier texture.

But, you certainly could experiment with lowering the sugar a bit…I just wouldn’t do it for the first time if you didn’t have the time to make it again if it didn’t turn out. :-) One thing that you could try to compensate for the lowered sugar is to heat the egg to a slightly higher temperature. The tricky part, though, is to heat it without letting any of it solidify, so you’d have to be careful to whisk constantly and very, very thoroughly.

Anyway, that’s my educated guess!

]]> By: Steph http://pieofthetiger.com/2009/01/dont-cry-over-fallen-cupcakes/comment-page-1/#comment-127 Steph Thu, 19 Mar 2009 03:03:24 +0000 http://pieofthetiger.com/?p=31#comment-127 Thanks for replying! I can't wait to try this. Btw.. do you think that if I reduced the sugar a little, the meringue would suffer a lot? <abbr><em>Steph’s latest blog post: <a href="http://obsessedwithbaking.blogspot.com/2009/03/twd-french-yogurt-cake-comparing-2.html" rel="nofollow">TWD: French Yogurt Cake - Comparing 2 Mixing Methods</a></abbr></em> Thanks for replying! I can’t wait to try this. Btw.. do you think that if I reduced the sugar a little, the meringue would suffer a lot?

Steph’s latest blog post: TWD: French Yogurt Cake – Comparing 2 Mixing Methods

]]> By: The Other Tiger http://pieofthetiger.com/2009/01/dont-cry-over-fallen-cupcakes/comment-page-1/#comment-114 The Other Tiger Tue, 17 Mar 2009 05:46:07 +0000 http://pieofthetiger.com/?p=31#comment-114 Do it! I really like Swiss meringue. It holds up so well and has a really marshmallowy texture. The only trick is to make sure to keep whisking it when it's over the heat so you don't cook the egg. That and making sure not to have any fat on the bowl or the whisk/whip. Do it! I really like Swiss meringue. It holds up so well and has a really marshmallowy texture. The only trick is to make sure to keep whisking it when it’s over the heat so you don’t cook the egg. That and making sure not to have any fat on the bowl or the whisk/whip.

]]> By: april http://pieofthetiger.com/2009/01/dont-cry-over-fallen-cupcakes/comment-page-1/#comment-113 april Tue, 17 Mar 2009 05:03:07 +0000 http://pieofthetiger.com/?p=31#comment-113 stunning meringue! these look absolutely divine! i'm intimidated by meringue but think i'll give it a try. <abbr><em>april’s latest blog post: <a href="http://modernfoodie.blogspot.com/2009/03/color-series-white-yellow-and-green.html" rel="nofollow">Color Series: White, Yellow and Green</a></abbr></em> stunning meringue! these look absolutely divine! i’m intimidated by meringue but think i’ll give it a try.

april’s latest blog post: Color Series: White, Yellow and Green

]]> By: The Other Tiger http://pieofthetiger.com/2009/01/dont-cry-over-fallen-cupcakes/comment-page-1/#comment-112 The Other Tiger Tue, 17 Mar 2009 03:41:51 +0000 http://pieofthetiger.com/?p=31#comment-112 Well, thanks! I think you guys may have gotten the idea that they aren't ugly through my head at this point! Well, thanks! I think you guys may have gotten the idea that they aren’t ugly through my head at this point!

]]> By: oneshotbeyond http://pieofthetiger.com/2009/01/dont-cry-over-fallen-cupcakes/comment-page-1/#comment-111 oneshotbeyond Tue, 17 Mar 2009 02:18:34 +0000 http://pieofthetiger.com/?p=31#comment-111 are you for real? those look like ART! wow are you for real? those look like ART! wow

]]> By: The Other Tiger http://pieofthetiger.com/2009/01/dont-cry-over-fallen-cupcakes/comment-page-1/#comment-106 The Other Tiger Mon, 16 Mar 2009 16:14:36 +0000 http://pieofthetiger.com/?p=31#comment-106 Thanks! Thanks!

]]> By: NAOmni http://pieofthetiger.com/2009/01/dont-cry-over-fallen-cupcakes/comment-page-1/#comment-105 NAOmni Mon, 16 Mar 2009 16:13:19 +0000 http://pieofthetiger.com/?p=31#comment-105 Those are some awesome looking cupcakes!!!! NAOmni <abbr><em>NAOmni’s latest blog post: <a href="http://notanotheromnivore.blogspot.com/2009/03/be-hater.html" rel="nofollow">Eating Disorders and Body Image Series: Be a Hater</a></abbr></em> Those are some awesome looking cupcakes!!!!

NAOmni

NAOmni’s latest blog post: Eating Disorders and Body Image Series: Be a Hater

]]> By: The Other Tiger http://pieofthetiger.com/2009/01/dont-cry-over-fallen-cupcakes/comment-page-1/#comment-96 The Other Tiger Mon, 16 Mar 2009 00:25:09 +0000 http://pieofthetiger.com/?p=31#comment-96 Definitely try out Swiss meringue...we used it on our wedding cake and it held up great for several hours on the hottest weekend of the year! The meringue is a little sweet, which is why the ones with the flat ganache caps actually were a little better than the dramatic ones. They had a better chocolate to meringue ratio. However, I thought that the ones with all the meringue would be too sweet and I wouldn't like them much at all, and they were pretty good! So, I must have lucked into a good recipe there. :-) Definitely try out Swiss meringue…we used it on our wedding cake and it held up great for several hours on the hottest weekend of the year! The meringue is a little sweet, which is why the ones with the flat ganache caps actually were a little better than the dramatic ones. They had a better chocolate to meringue ratio. However, I thought that the ones with all the meringue would be too sweet and I wouldn’t like them much at all, and they were pretty good! So, I must have lucked into a good recipe there. :-)

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