Cone Method

Thursday, September 27, 2007

I learned about the cone method from the truely inspirational blog Cupcake Bakeshop. It’s a great way to put any filling into your cupcake.

If you’ve got someone willing to help, I’ve found that the process goes much faster with a partner. I’ve convinced hubby to help out a couple times. I cut and he fills.

Step 1: After cupcakes have completely cooled, use a sharp knife to cut out a cone.

Step 2: Scoop small amount of filling into cupcake.

Step 3: Replace top onto cupcake. I usually break off the cone part of the top so that it lies flat on the cupcake.

Step 4: Frost cupcake as usual and enjoy the look on everyone’s face when they get a surprise when they bite into your cupcakes!

Cupcakes, Dessert, How-To

no comments »

8 Responses to “My Go-To Cream Cheese Frosting”

#
1

Lacy Shamblin-Robinson — May 27, 2012 at 11:02 pm

I am going to try this today on a chocolate layer cake that I found the recipe for on epicurious…. Wish me luck! I will post how it turns out…..
#
2

Anonymous — October 25, 2012 at 9:17 pm

I don’t have an electric mixer. can this be made by hand and get the same consistency? I’m finding mine runny.
#
3

Jenna — April 24, 2013 at 8:44 pm
How long does the frosting keep in the fridge? Can I leave it for two days?
- beantownbaker — April 25th, 2013 @ 7:44 am
  
  It will be fine in the fridge for a week or so.
#
4

Hadar — May 16, 2013 at 6:03 am
wil this work with home-made cream cheese? I make my own from sour cream by draining the liquids from it overnight in a cloth…
- beantownbaker — May 16th, 2013 @ 8:42 am
  
  While I haven’t tried it myself, I don’t see why it wouldn’t work. I’d love to hear how it turns out for you.
#
5

Christine — July 27, 2014 at 3:50 pm
How do I keep cream cheese frosting from being so runny that the frosted cake has to be kept in the fridge? Are there proportion formulas, e.g., 1 part cream cheese : 1 part butter : 2 parts powdered sugar for a firm frosting?

)please reply to this email.)
- beantownbaker — September 2nd, 2014 @ 7:24 pm
  
  I use this recipe for frosting a cake. If you need to make it more stiff, add more sugar.