I solved the mystery of the peel away cupcake case!!
Before we start, that is a picture of Keanu Reeves eating a cupcake! Sadly it’s not one of mine or am I the cupcake!! But I thought this picture would be better than just a cupcake alone for today ; )
One of the problems I found when starting baking was cupcake cases peeling away from the cake after baking!
This is a big problem when doing batches of cupcakes for customers, It basically means starting over which can make you want to tear your hair out! I stressed for a couple of months with this problem and just couldn’t understand why it was happening, especially as when I started out all my cakes came out perfectly!
Was it the cases? The mixture? Baking time? I just couldn’t figure it out.
Firstly I blamed the cases as I bought them from different places and had so many I couldn’t tell them apart in the end. I didn’t know which came from where and when I tested them the results were inconsistent which soon ruled out that thought!
This left me more confused as I knew I hadn’t changed my recipe and the brand of any ingredients!
I looked through lots of forums, blogs and sites, no one seemed to know the answer!
The suggestions were things like: Not putting enough mixture in the cases, over beating batter, fat content, the cases, the way they are stored, and many more.
I found that none of these were the reason. I don’t think it matters how much you beat the mixture, this will only effect the texture making it lighter or heavier. The cases I don’t think would be a reason unless you bough ridiculously cheap cases. Very cheap ingredients may not help. Storing in plastic containers keep the cakes a bit too moist and can be a cause the cases to peel away, making sure they have cooled completely will help.
My problem though was that the cakes came away almost immediately or at least within the hour.
So after experimenting in every way I could possibly think of I found the reason was baking time!!! for some reason along the way I had started to bake them for a little less time! Still cooked but not quite as well done! When I added a few extra minutes the baked perfectly again! I was kicking myself, such a simple solution! That extra time just sticks those edges down securing them and they don’t stick to much either, they peel away nicely when you want them too!
So my advice before you try all the other stuff is just add a bit more time.
Hope this helps someone as I was going mad trying to find help. Please feel free to ask
Bakingmaid.com
6 Comments
ha ha yeah I went through this again recently after baking LOADS that didnt peel before!
The key….fill cases so they come at least 3/4 up when baked
Bake them a tad bit longer like you said, I know it gives the top a little ‘crust’ but its the crust that keeps your cases on! You can always add syrup to them when they are cooled to soften it
Dont seal them in a box or tupperware…they ‘sweat’ and then peel. Keep them in a box with the lid slightly open
Chocolate seems to peel more than vanilla
Thanks for bringing this subject up…..im sure it will help ALOT of people!!
Oh the science of baking!
I too found that baking longer helped and agree with Little Cherry that chocolate is for some reason worse than vanilla, in fact I’ve NEVER had a vanilla peel on me (Hastily touching wood!). My favourite moist fluffy chocolate cake recipe just won’t work in cupcake cases so I have resorted to using the classic victoria sponge with cocoa powder which is still nice but not mega chocolatey!
Helen Ward, Amelie's Kitchen http://www.facebook.com/amelieskitchen
Haha thanks for your comments, it’s not a laughing matter at the time but we can look back on it now! I found chocolate ones worse too, forgot to add that! I find that if you are decorating with buttercream it really doesn’t matter about a bit of crust, I like the crust anyway!
Bakingmaid.com
I was having this problem with only certain brands of liners. After baking, within a few hours the lining would peel away on its own. I noticed some of liners would peel and some would not. So I kept track and found that the liners I purchase from CK products are the best – they are the glassine liners – have never ever peeled on me. I did away with the Viking brand because those always peeled. I didn’t have to change my recipe or baking time. Here is a link in case anyone is interested:
http://www.countrykitchensa.com/shop/cake-decorating-supplies/black-standard-baking-cups/38/629/1602/637278/
Hope this helps! Thank you.
Maria @ http://www.facebook.com/rooneygirlbakeshop or http://www.rooneygirlbakeshop.com
Absolutely the cheap ones peel away .. I leave my cupcakes in the pans till completely cooled and then only remove them and put them in a container between paper towels and don’t seal the lid.. I leave the lid slightly open.. I always bake cupcakes the day before I have to ice them..
Beasweet, Pretoria, South Africa. https://www.facebook.com/pages/Sweet-Cheeks/189288277834989
I’ve only just found this advice. Thank you sooooo much! I’ve recently made batches of different flavoured cupcakes for wedding tasting sessions and found some peeled while others didn’t and I think that like you, I’ve reduced the time in the oven by a few minutes unintentionally as I was being Eagle eyed and not wanting the cakes to look over done to the potential customers. Also I think that because I’ve had different flavours/batches of cupcakes in the same tray, some have needed longer maybe in the oven than others due to having a higher moisture content and I’ve gone and removed them all at the same time. I’m so glad I found this out as I’ve spent loads of wasted time and energy on this problem and tried so many kinds of cases like you did!
Ah well, live and learn. Onwards and upwards! Thankyou so much.xx
Sugar Blossom Cakes
