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Cupcakes - paper case problems!

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Showing 1-25 of 126 posts in this discussion
Initial post: 21 Jun 2010, 22:31:30 BST
Hi everyone, I do lots of baking but seem to be having a recurring problem with cupcake cases. What's happening is that when I get the cakes out of the oven, as they cool down the cases peel away from the sides of the cakes which ends up looking a real mess! Why is this and what can I do about it? Any help gratefully received!

In reply to an earlier post on 22 Jun 2010, 12:00:53 BST
J. Briscoe says:
I have also had this problem but only with chocolate cupcakes. I don't know why, but what I do is to place the cooked cupcakes into new cases before I decorated them and they look fine

Posted on 22 Jun 2010, 13:15:24 BST
Cecilia says:
I was having this problem, especially with the high quality, thicker cake cases. Some tips that have worked for me to solve the problem: Don't overcook the cakes. As they cook, they shrink back in size, so keep a close eye for the fine line between underdone and starting to dry out. I also add a little more milk to my mixture to get a slightly sloppier consistency. lastly, make sure your oven is the correct temperature. I bought, quite cheaply, a themometer that sits in the oven, measuring the actual temperature, which does vary from the oven controls.happy baking :)

In reply to an earlier post on 22 Jun 2010, 13:45:43 BST
M. Whittaker says:
Try leaving the cakes in the metal tin til they're cooled completely. That way the cases shouldn't have any space for movement.

Posted on 22 Jun 2010, 19:26:11 BST
Thanks everyone, I will try all of your tips and hopefully get some better results.

Posted on 22 Jun 2010, 23:22:38 BST
The cheapest Asda cases hold their shape well enough, especially if they are left to cool in the tin as MW suggests.
No point in spending more!

In reply to an earlier post on 27 Jun 2010, 18:26:35 BST
I've also had this problem, always when I've used the cases from the supermarket whos ad uses 2 taps on the backside. My advice is use a better quality cake case !!

Posted on 27 Jun 2010, 18:55:11 BST
Sewsirius says:
M & S sell silicone re-useable cases which would solve this problem as well as help the environment. They also come in different shapes for a bit of fun....?

Posted on 28 Jun 2010, 22:27:26 BST
i think someone told me this is to do with the oven being too high and the cakes skrinking too much. Also as someone mentioned dont over cook.

Posted on 29 Jun 2010, 21:17:01 BST
Thanks everyone! Seems like it's not just me who has this problem. I am going to try your suggestions and will let you know how I get on! Thanks again.

Posted on 29 Jun 2010, 22:50:36 BST
I had that problem and was told it was because I was over mixing my cakes, when I add the wet mixture to teh dry just mix until smooth don't keep mixing. Also the receipe I am using is always really sloppy when putting into cases i always think it is very thin but cakes come out fluffy and moist.

Posted on 15 Jul 2010, 10:54:28 BST
I have had this problem before too and again more often with chocolate cup cakes. I agree with Erin - a wetter cake mix makes this problem less likely. You can tell if you have overmixed your cake mix if your cupcakes 'peek' ie get a little pointy top rather than well risen all round.

Posted on 27 Jul 2010, 12:09:04 BST
I'm now really confused, because all other threads I've read about cupcake cases peeling away (it used to happen to me a lot!) have given completely the opposite advice to here! They ALL say don't UNDERcook the cakes - give them an extra 3 or 4 minutes. It's the excess moisture in the cake which makes the case slightly soggy and peel away. Similarly, leaving the cakes to cool in the tin creates steam between the tin and the paper case, creating more moisture, and causing the case to peel once the cake is cold.

I cooked a batch of 12 cakes on Sunday and left them 4 minutes longer than usual. I put them straight onto a wire rack from the oven and absolutely none of the cases even hinted at peeling by the next day.

Posted on 16 Aug 2010, 11:09:49 BST
Mich Peel says:
With my chocolate cakes it's definitely NOT a case of them being overcooked as they are lovely and moist. Which makes me think that Helen's advice re cooking slightly longer might be best. I only ever get this problem with chocolate cakes, which is very odd (and I've used two different recipes recently to try and avoid this). I'll have another go and see what happens...

Posted on 16 Aug 2010, 12:15:22 BST
What about using silicone cupcake cases? I bought some recently and I tell you, there's never been a better buy for the kitchen. Cakes don't stick on the cases and taking them off doesn't make half the muffin come off as well, like with paper cases. :) So that should automatically solve your problem, even if you don't do anything else differently. :)

Posted on 1 Sep 2010, 12:52:30 BST
M. F. Chew says:
I had that problem and took much reading and trials to get it right.
I have concluded - do not overcook them, when it cools, it shrinks back therefore peeling off from casing. Sometimes it may peel of the 2nd day ( but just a lil)

So to summarise
1) get an over thermometer - temp can sometimes very up to 20Celcious!
2) need not use very expensive casing- to my surprise the one that works best was the one from ASDA ( which happens to be the cheapest cupcake cases I own)
3) ensure you do not over cook it
4) do not put too much pressure cupcake when taking out from your bakeware tray

If your mixture is a little too thick and do not drop from your spoon - add just 1tsp of milk one at the time ...

Happy baking..

In reply to an earlier post on 2 Sep 2010, 09:34:05 BST
M. blackmore says:
hi I dont know if you add baking powder to the mixture I find this helps also it sounds as though you have your oven too hot and the mixture is too dry hope this helps

In reply to an earlier post on 2 Sep 2010, 09:34:12 BST
M. blackmore says:
hi I dont know if you add baking powder to the mixture I find this helps also it sounds as though you have your oven too hot and the mixture is too dry hope this helps

Posted on 7 Sep 2010, 00:00:22 BST
Customer says:
dont use milk use lemon juice, if you use cheap lemon juice you cant taste it in the mix but it makes them go extra specially fluffly and a gorgeous colour. also dont bother mixing bit by bit, stick it all in one bowl and wizz away, never failed me and its good for being lazy too! happy eating.

Posted on 7 Sep 2010, 22:03:44 BST
Have to agree with the silicone cases!

In reply to an earlier post on 8 Sep 2010, 11:21:03 BST
Jante says:
It's worth 'investing' in the silicone cup cakes cases which are available, from most cook shops or on line, and they are reusable too.

Posted on 8 Sep 2010, 12:32:02 BST
I agree with a few other replies, I make lots of cakes including cupcakes and have found ASDA cases don't seem to come away from the cakes. I follow lots and lots of cake blogs and this a frequently talked about problem. As far as I can tell the problem is down to the cases. Try looking at cakejournal.com or similar for lots of interesting advice and comments.

In reply to an earlier post on 10 Sep 2010, 14:18:27 BST
Last edited by the author on 10 Sep 2010, 14:19:04 BST
Me too but you can get them a LOT cheaper than

Posted on 15 Sep 2010, 13:47:13 BST
W. Smith says:
I found by trial and error that I have to push the mixture into the sides of the cases. I slightly overcook the cakes then I take them out of the tin straight away and cool them very quickly by an open window. I also store them in cardboard cake boxes as I found the cases were coming away when stored in tupperware type containers. I made over 100 for a birthday party recently and not one cake came away from it's case. I had used two different makes of foil cases ( I usually use paper ones). When freezing I wrap each one in a piece of paper kitchen towel.

Posted on 16 Sep 2010, 16:29:24 BST
Last edited by the author on 16 Sep 2010, 16:32:24 BST
Mrs. A. Mace says:
I have a cupcake company and have never had this problem before. I can only assume it's because I always leave the cakes in the cases in the tin for 10 minutes when they come out of the oven, then remove them to a wire rack until completely cold.

I always cook them at 160c for 25 minutes. I might need to cook then for an extra 2 mins, but no more than that. It never fails me and I've cooked alot of cupcakes :)

Hope this helps
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Discussion in:  cooking discussion forum
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Initial post:  21 Jun 2010
Latest post:  5 Feb 2015

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