I am able to create domed cupcakes with sugarpaste, but I was never "really" happy with them. I wanted the dome higher, more perfect and knew that other great bakers out there were achieving it, so why couldn't I? I had read somewhere that an ice-cream scoop was used and never one who needs an excuse to play with some cupcakes, I got to work and was very pleased with the results.
When I enjoy a cupcake, I like to have a 25% buttercream to 75% cupcake ratio. I did a normal Darcy buttercream swirl on a cupcake then measured how much buttercream I used in the ice-cream scoop. They were about the same, using no more than I would with a swirl.
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