How To Avoid 10 Common Problems With Cupcakes!
I have had a lot of practice at making cupcakes! I am not exaggerating when I say that I have baked thousands and thousands of cupcakes. I have made them for all sorts of events and occasions from kids’ parties and corporate events to weddings and for catering companies. Many of them were baked in the small kitchen of my London flat – how I managed to cater for orders in the hundreds from that kitchen I am not sure, but I managed!
So, as these popular little cakes can cause a few issues, I thought I would highlight the most common and give some guidance on how to avoid them.
Understanding Different Types Of Sponge Cakes And Their Fillings
I come across a lot of confusion over the different types of sponges and what fillings they are best paired with. For example, I commonly see bakers looking to use a fresh cream filling with a classic sponge recipe to make a layer cake. The problems with this are that the cream is not structurally strong enough to support this sponge and so will end up getting squeezed out, and because it is fresh cream, the cake must be stored in the fridge which means the sponge will taste dry (classic sponge should be eaten at room temperature).
So, I thought it would be helpful to summarise the more common types of sponge cakes, their qualities and what fillings they are best paired with. Some sponges work best with fresh creams and others work best with buttercreams or ganache.
Knowing these differences will not only improve the flavour and texture of your cakes but also ensure they stay fresh and safe to eat!