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Cupcakes - paper case problems!

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In reply to an earlier post on 6 Jun 2012 18:40:55 BDT
L. Peck says:
Just read your post, an just found these forums , great help as I thought it was only me with this problem ! and yes it seems to be choc cupcakes, I make wedding cakes and cupcakes and it is SO vital that they are perfect and will stand the decorating process without parting company with the (foil) cases !!! I`ll keep reading xx

Posted on 7 Jun 2012 00:53:33 BDT
Hi, only been making cup cakes for a year or so but I use the firm 4oz cases from soaposh (advertised as bath melt cases but are food safe). Never had a problem with peeling and they stand up beautifully for decorating. :)

In reply to an earlier post on 19 Jun 2012 19:53:22 BDT
j hodson says:
what cup cases do you say are the best to buy thanks jean

Posted on 22 Jun 2012 08:11:20 BDT
I did a batch of cupcakes - moist chocolate - and divided them in half, half were in foil cases and half were in fancy Culpitt black and white cases. Although they were ok to start with overnight there is a marked difference, almost all of the Culpitt ones have peeled at least slightly and all of the foil ones are perfect - it's the cases, trouble is my client bought the Culpitt ones for her wedding and wants me to use them, I prefer to use the standard white ones then put them in wrappers if it's for a wedding they look so much nicer and don't peel away

In reply to an earlier post on 22 Jun 2012 09:13:19 BDT
L. Peck says:
hello I think this is the problem ! the cases! also the timing, seems if you bake a fraction too long then it easier to peel
I`ve had sleepless nights worrying about cup cakes, AND have turned down orders !!!

In reply to an earlier post on 22 Jun 2012 22:15:18 BDT
Cupcake Aly says:
You need to use greasperoof lined cases, the best ones are any of the Culpitt ones the worst ones are PME & Wilton and supermarket brands. The Culpitt ones don't peel and the patterns don't fade, I make several hundred cupcakes a month and never use anything else now!

Posted on 15 May 2013 19:25:14 BDT
I've just googled this problem becuase I just removed a (deep muffin) tray of 12 cupcakes from the oven and immediately some started peeling.
I did them in various colour cases: red, light green, dark green, yellow, orange, light blue and dark blue. I left them to cool in the tin for 5 minutes before putting them onto a wire rack to cool...and all of them peeled except a red, 1 light green and a dark green. All 3 were risen to the very top of the case. However, a yellow one and an orange one were also risen to the top of the case and they peeled almost completely away...all the rest that peeled weren't risen to the top so they had been filled less.

Have now put in another tray of 12 which are more filled than before, so this is my experiment. Will finish posting this when I've taken them out....

few minutes...

So filled them all 2/3 before putting them in the oven, and removed them immediately from the tin and placed them onto the wire rack for cooling, and now they're cool - only 3 have peeled. 2 only slightly, looks like they've been pinched at one side (both in red wrappers) and one orange has peeled away from a quarter of the cupcake.

In conclusion - filling your case more than 2/3 means a smaller likelihood of your case peeling away. Colour makes no difference. My cake mix was very moist to start with though, as I use the same mixture as for my victoria sponge. I'll use a less moist mix next time and see if that makes any difference...

Posted on 15 May 2013 19:41:55 BDT
pixie says:
I use Dr oetker cases from the supermarket...nothing sticks and they are fab and cheap!

Posted on 15 May 2013 20:07:47 BDT
I think it's the non stick paper that peels. I only ever have a problem with large cakes when I use silicone paper cake tin liners. It does what it says on the tin, it don,t stick!!!!, cheaper grease proof paper cases would not cause this problem, doubt it has too much to do with the cake making itself. I used to make loads of muffins and I never had a problem, but the cases were just cheap paper,nothing

Posted on 15 May 2013 20:11:53 BDT
Here's a fun tip... Try baking your cupcakes in the little wafer cups you get for ice-cream... There's nothing sweeter then a cupcake with an edible case xxx

In reply to an earlier post on 15 May 2013 20:19:32 BDT
Charlie says:
ooo Debs, have you tried this?? I did them for a carnival theme party. Had real problems. They didn't all cook through and some were really dense???

Posted on 15 May 2013 20:54:55 BDT
I keep meaning to, I tried some at a food festival and they were delicious... Hmmm I will see if I can get some of the cases at the weekend and have a bash. They'd have to be cheap and thin ones I expect? x

In reply to an earlier post on 15 May 2013 21:01:13 BDT
Charlie says:
I used the recipe in Eat Me!: The Stupendous, Self-Raising World of Cupcakes and Bakes According to Cookie Girl it said to scrunch up tin foil to help the cones stand up. I wondered if this interfered with cooking temps?

Posted on 15 May 2013 21:01:59 BDT
Charlie says:
They did look fab tho. If I ever work out how to upload pics on here, I'll put some of the party on.

In reply to an earlier post on 15 May 2013 21:17:58 BDT
I bet they looked brill, did you ice them to look like ice-creams? I thought a flake in each one could be cute as well, my very own Kenwood mixer arrived today, so I'm going to turn off my phone and bake the weekend away I think :)

Posted on 15 May 2013 21:19:52 BDT
Did a bit of research into cupcakes......hummingbird bakery says too much moisture can be a problem. Tip out of cake tin as quickly as possible, do not store in Tupperware style containers, cardboard cake boxes are best. Do not underbake, use an oven thermometer. They use plain white paper cases and suggest that for home bakers muffin cases give you more "cake" 2/3 full is best. Dd any of that make sense? We need Susysunshine, queen of baking.xxxxx

In reply to an earlier post on 15 May 2013 21:26:21 BDT
Last edited by the author on 15 May 2013 21:26:46 BDT
pixie says:
I find my muffins freeze fab..they never stick to the cases...they make a great mid morning snack and I love 'em! There are so many great recipes out there and the Americans have the best!

In reply to an earlier post on 15 May 2013 21:34:34 BDT
Charlie says:
I had the little flakes and mister whippy icing debs. Plus sprinkles at Ellie's request. Pinterest is a great source of inspiration for my ott kids parties I love looking on there for ideas.

In reply to an earlier post on 15 May 2013 21:36:47 BDT
Charlie says:
I remember reading somewhere that using the metallic cases solves a lot of baking problems as seals in the moisture and once iced stops the cake drying out too?
I think you're doing a great job as resident baking goddess diamond :)

In reply to an earlier post on 15 May 2013 21:47:10 BDT
Last edited by the author on 15 May 2013 21:48:27 BDT
pixie says:
Honestly I have tried them all and the Dr ones are the best..they don't stick and even when I freze them it's ok!

I agree are doing a grand job!..

In reply to an earlier post on 16 May 2013 08:32:21 BDT
My Pal Charlie.xxxx thanks girlfriend.

Posted on 15 Aug 2013 16:36:40 BDT
MR J D WITT says:
There's a really good blog on peeling cupcake cases here:

In reply to an earlier post on 17 Feb 2014 21:13:05 GMT
You did 4 things so how do you know which one is the reason it now works?

Posted on 13 Apr 2014 00:15:40 BDT
I make cupcakes all the time, I use Dr Oetker muffin cases and they work a treat every time. They might not be coloured or floral but I love the colour of the cake through the case and they look almost vintage. I can now bake for customers without the stress !!!

In reply to an earlier post on 14 Apr 2014 16:51:19 BDT
pixie says:
I agree Mrs M! I use them and they are the best!
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Initial post:  21 Jun 2010
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