Weddingbee boards

Hi, hive!

I had a question about filling cupcakes...I tried to make some filled cupcakes this past weekend (I was filling them with ganache), but I found that I exploded a couple cupcakes 'cause I couldn't see them expand, and the ganache didn't come to the top. I also exploded my pastry bag (the tip just kind of...shot off). Whoops.

I finally resorted to using a marinating syringe without the needle, and injecting a measured amount of filling into each cupcake, but everything I've read says that you should be able to fill cupcakes with a pastry bag.

The only factors I can think of are:

1) My pastry bag is too old, and therefore it doesn't seal tight enough around the point,
2) I should use metal tips instead of plastic,
3) I should fill the cupcakes while they're still warm, instead of waiting for them to cool first, or
4) I should have added more liquid to the ganache/warmed it up more so that it was softer, and more fluid (it was fairly thick)

I would say, off the top of my head, that either you used a tip too small for your filling or it had something to do with the bag. You are supposed to be able to fill them with a pastry bag and it's really not hard. Now, most cupcakes don't take that much filling either. I've made chocolate cc with choc. buttercream filling before and it was super easy, so I think it might have been your equipment. I would let the cupcakes cool before you do it for sure. They'll fall apart before they're totally set up and cool.

@Miss Bruschetta: I have asked it on PRO, actually, on Melody's latest post -- but last time I posted a question for her, I didn't get an answer until I asked her about it on a post specifically about fondant...so I just figured I'd cover all my bases. =)

@ejs4y8: I'd thought of doing something like that, actually (and I think that ganache would work well with that method), but I like the "idea" of doing them "professionally", I guess. =D I think the main factor holding me back from this is that I use my smallest measuring cup (1/4 cup) to fill cupcake tins, in order to try and get the cupcakes to be more uniform in size (not that it really matters, but it looks nice at a wedding, and it makes them easier to decorate), and I don't really know how I'd cut that in half without dripping batter all over the tins. Then again, maybe I'm making it harder than I need to! 

@KateMW: My tip was pretty small, I suppose (about 1/4 inch wide), but it was the only tip I had that wasn't a "star" tip. I think maybe I just need to get a better pastry bag (I've been using my mom's old one)...I've been dying to try one of those cupcake decorating kits I've seen at Le Gnome, maybe now's the time!

@Jenniphyr~ Google the blog Yes, Please. The writer makes cupcakes as a side business www.cuppielove.com. She might have some suggestions. Also, Bakerella usually answers questions I think. 

Good Luck.

Also, I would get one of the big circle tips to try, they also ice cupcakes really well. I've seen people fill and ice with the same tip, so that's something to think about. Good Luck!

Thanks everyone! =) I'll definitely check out that blog, and try a couple of your suggestions out on my next batch of cupcakes...!