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fallen cupcakes
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Tom Kurth View Drop Down
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Joined: 10 May 2015
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Points: 251 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Tom Kurth Quote  Post ReplyReply Direct Link To This Post Topic: fallen cupcakes
    Posted: 10 July 2015 at 15:22
Being a relative newbie here, I don't know that this kind of question is appreciated or not. Feel free to tell me if not.

My son's girlfriend has started a little cupcake business to help pay for college. While baking today she had blue velvet cupcakes that collapsed. The first ovenful would be fine; subsequent ones would collapse. The recipe calls for peaked egg whites so I'm guessing that the egg whites are not standing up to the additional waiting time. Am I on the right track? Could refrigerating the batter during the wait help? Any other suggestions are greatly appreciated. Poor girl's bummed. She' got 35 dozen cupcakes to do today and tomorrow. Not all are blue velvet, but she doesn't know what's going wrong. Oh yeah, high humidity around here this time of year if that could affect things.
Best,
Tom

Escape to Missouri
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Joined: 06 February 2010
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Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 11 July 2015 at 03:31
Wish I could help Tom, but I honestly don't have a clue.
I'm not very experienced as a baker.
Go ahead...play with your food!
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Points: 4945 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 11 July 2015 at 04:56
I'm with Dave, unfortunately. Other than bread I don't do a lot of baking.

That said; there are several books dealing with production baking of bread. I'm wondering if the same doesn't apply to cakes and other baked goods. You and she might want to research that.

BTW, what is a blue velvet cupcake? I know about red velvet.....
But we hae meat and we can eat
And sae the Lord be thanket
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Points: 4945 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 11 July 2015 at 05:05
I meant to say, too, that any subject dealing with food and the culinary arts is OK here at FotW. So rest easy on that account.

You got me intrigued, so I did a quick search, using "cupcakes falling" and its variants as search parameters. Dozens of pages showed up. This one, of many, caught my eye: http://www.livestrong.com/article/528475-what-causes-cupcakes-to-fall/

It's true what the man said: Google is your friend! Or can be, anyway.
But we hae meat and we can eat
And sae the Lord be thanket
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Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 11 July 2015 at 08:12
Originally posted by Tom Kurth Tom Kurth wrote:

Being a relative newbie here, I don't know that this kind of question is appreciated or not. Feel free to tell me if not.

My son's girlfriend has started a little cupcake business to help pay for college. While baking today she had blue velvet cupcakes that collapsed. The first ovenful would be fine; subsequent ones would collapse. The recipe calls for peaked egg whites so I'm guessing that the egg whites are not standing up to the additional waiting time. Am I on the right track? Could refrigerating the batter during the wait help? Any other suggestions are greatly appreciated. Poor girl's bummed. She' got 35 dozen cupcakes to do today and tomorrow. Not all are blue velvet, but she doesn't know what's going wrong. Oh yeah, high humidity around here this time of year if that could affect things.


   Hi Tom...

    I hate to say it...but I'm not an accomplished baker either.  My wife does pretty good...but I can't reach her right now.  

   Brook's link seemed to provide lots of good information on possibilities.  You stated that this recipe has turned out a good product before, correct?  

  

    I have a couple of questions...

   Did the cupcakes, in question, rise good during baking...only to end up falling?

   Did it start to rain or storm while she was baking the second batch?

    You mentioned that this recipe uses peaked egg whites, did she make a double batch...bake the first batch...and then bake the second batch after the first were done?

  have a good weekend...and good for her contributing toward her future!  she'll get it figured out...just stick with it or adapt
    
Enjoy The Food!
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Tom Kurth View Drop Down
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Joined: 10 May 2015
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Points: 251 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Tom Kurth Quote  Post ReplyReply Direct Link To This Post Posted: 11 July 2015 at 09:44
Thanks for the responses; I'll share them with Lydia. Somehow I never think to Google stuff like this. Kinda embarrassing to admit I'm stuck in an earlier age. Blue velvet is the same as red--I had to ask, too.
Best,
Tom

Escape to Missouri
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