Comments on: How to Convert Cake into Cupcakes (and Cupcakes into Cake!)

By: Holly

Holly — Fri, 27 Dec 2024 17:35:40 +0000

There is so much useful information in this post (and Tessa’s other blog posts). I only wish it offered a print option that formatted this information and removed the ads, similar to what you do for her recipes. I have created a kitchen binder of favorite recipes and information/tips I have accumulated over the years. I had to cut and paste this article into a separate document, format it, and then print it.

By: Audrey

Audrey — Tue, 30 Jul 2024 16:48:01 +0000

This was such a helpful chart!! We have a really awesome pink lemonade cupcake recipe we use, but my daughter requested it in cake form her her birthday. I am not a super confident baker, so this helps me so much! Appreciate it!

By: Lin

Lin — Sat, 23 Dec 2023 17:12:11 +0000

When using a french vanilla cake mix for muffins I add in one cup of angel food cake mix..and top muffins with french vanilla icing.
And need to hide a few to get any..they go so fast

By: Kiersten @ Handle the Heat

Kiersten @ Handle the Heat — Wed, 01 Nov 2023 20:11:09 +0000

In reply to Wendy.

Hi Wendy! So glad to hear that you’re loving Tessa’s tips and information!! We don’t have a great deal of experience baking mini cakes, and the answer to your question will differ between each size of mini cake, and the specific recipe you’re using. I would recommend following Tessa’s instructions for the regular or jumbo-sized cupcakes, depending on your pans’ sizes. You may need to bake a little longer, but follow the sensory indicators in the recipe (eg ‘bake until a toothpick inserted comes out clean’ etc.) more closely than the time given. I hope that’s helpful! Happy baking 🙂

By: Wendy

Wendy — Wed, 01 Nov 2023 14:06:26 +0000

Dear Tessa,

Love your blog which teaches me extra Science knowledge. Thanks for sharing! I am wonder if you could advise how to convert Cake to mini cake as our friends tend to have mini cake instead of cutting into pieces normal whole cake. Any recommendation?? Thanks!

By: Kiersten @ Handle the Heat

Kiersten @ Handle the Heat — Mon, 07 Aug 2023 16:49:17 +0000

In reply to OOPA. Hi there! Enjoying a cupcake without frosting is totally up to you/personal preference, but changing the levels of sugar in baked goods will have big results - learn more about this here.

By: OOPA

OOPA — Mon, 07 Aug 2023 12:37:36 +0000

Hi,
Been looking for a chocolate cupcake recipe without cocoa powder. Glad i found this. My query… I dont want to do any frosting. Want to eat the cupcake as it is. Do I need to increase the sugar to compensate?

By: Grace

Grace — Sun, 12 Mar 2023 16:48:41 +0000

I made cupcakes with this recipe. Super delicious! 350 degrees for 20min and half the frosting recipe was perfect for exactly 24 cupcakes!

By: Kiersten @ Handle the Heat

Kiersten @ Handle the Heat — Mon, 06 Jun 2022 20:56:20 +0000

In reply to JAY TALLON. Hi Jay! Every cake is different, and many cakes have many different methods of preparing, so it's really hard to say. Most American cakes, for example, will generally ask you to cream the butter/sugar together, then whisk in the eggs, and lastly the dry ingredients (flour, salt, leavening agent, etc). Your cake directions there are very different from that! So, that being said, Handle the Heat's universal best tips for cake success are: - Don't overmix! Incorporate flour with a light hand and fold it in very gently. Overmixing will always result in a denser, heavier cake. - It looks like you're already doing this from the measurements you have listed there, but always weigh your ingredients. Don't measure by volume. Tessa talks about why this is so important in this article here! - Make sure your leavening agents are fresh. Expired baking powder/baking soda won't lift your cake to be light and fluffy! Tessa talks about this, and how to test for freshness, in this article here! I hope that helps! Good luck on your adventures to make the perfect cake! :)

By: JAY TALLON

JAY TALLON — Sun, 05 Jun 2022 13:48:36 +0000

I tasted a recipe for a lemon cake that was really light and fluffy; it only had very limited instructions. I have tried to get it light and fluffy but it always seems to come out much firmer than the one I tasted and I think it may be in the combining of ingredient and whisking it. It has gluten free flour 240 gms SF flour, 300 caster Sugar, 25 gms dark rum, rinds of 3 lemons, 140 gms heavy cream, 250 gms eggs, 40gms rapeseed oil and 40 gms unsalted butter, salt. the instructions are to whisk the eggs, cream and sugar then add flour, then run and butter and oil, whisk until combined and that is it. The one I tasted was the lightest cake I have ever had and the most delicious. I can get the top half of the lemon cake fluffy but it is denser below. I was wondering – do you think you have to beat your eggs with the sugar and cream (mine came out runny) or just the eggs and sugar and then add cream and rest of ingredients or do you think there is another way to get this light and fluffy. I have tried lots of different experiment but with no such luck. Your thoughts would be greatly appreciated. very best Jay. PS love your site.!!