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3 Ways to Perfectly Fill Cupcakes

Most novice bakers have a tough time honing their cupcake-filling skills. While you can always add cream icing and fruit toppings or any other decorations to your cupcakes to make them more delectable and attractive; it’s also amazing to bite into a soft cupcake to find the hidden treasure of a superbly-flavoured filling. Here we share 3 different ways to perfectly fill those tasty cupcakes you so lovingly bake:


Technique 1 – Bismarck piping nozzle

This tool is used to fill all those delicious cupcakes you make, with cream patisserie or ganache. Take a look at how it’s done:

  • Fit a regular piping bag with the Bismarck piping tip
  • Next, fill up this bag with your preferred filling before you insert it into the centre of the top of your cupcake
  • Now gently pipe the filling into it
  • If you pipe too hard, the cream/jam may just burst-out from underneath the bag’s nozzle. If you pipe too soft , you’ll hardly be able to get any filling into the cake

Pros

  • Very quick & easy way to add filling
  • A very small opening is made on the cake and this means there’s much less mess when you are adding frosting

Cons

  • Since you can’t really see the inside, it becomes very difficult to figure out how much filling you have added
  • In case you use reusable piping bags, you’ll have some extra cleaning-up to do
  • Tends to under-fill
  • This technique doesn’t work too well if you are heavy-handed

Technique 2 – Cupcake corer

A number of companies manufacture corers specifically used for cupcakes and these are no less than a boon. This is how you use a corer:

  • Position the corer right at the centre of the top of the cupcake – ensure that you have pushed-back the middle plunger piece on the corer
  • Press this down even as you twist the corer and cut the cake – do not squish it
  • Now lift it cover out and fill up the cavity using a piping bag or teaspoon

Pros

  • An excellent option if you aren’t too confident with using the Bismarck piping nozzle
  • It’s ideal for someone who is heavy-handed
  • You are able to add more filling compared to when you use the Bismarck tip
  • Yields more uniform results

Cons

  • These corers are available in a range of sizes, and this may affect the amount of filling you add
  • Extra steps are required to core & fill
  • Since the opening on the cake is large, it causes the filling to be quickly pushed-out when you pipe the frosting on the top

Technique 3 – Small knife

If you need to quickly fill up your cupcakes, but don’t have the right tools handy (like the corer or the Bismarck nozzle), you can simply use a small sharp knife. This is how it’s done:

  • Don’t attempt to cut-out a perfect circle as this will only leave you with squashed cakes or a big mess with too many crumbs
  • Simply plunge the knife around halfway into the cake, in linear way and create a hexagonal shape
  • Now you just have to carefully lift the cut centre and the use a teaspoon to fill in the ganache or crème.

Pros

  • The perfect technique if you aren’t too confident with piping
  • No special tools required – just a small knife from your kitchen
  • You are able to add more filling compared to a Bismarck top

Cons

  • The uniformity may not be too good (but practice makes perfect)
  • Extra steps are required to core & fill
  • Since the opening on the cake is large, it causes the filling to be quickly pushed-out when you pipe the frosting on the top

When it comes to baking or even decorating a cake, it boils down to what method works for you and which you find the most convenient. Try out all the techniques before you settle for one you are comfortable with; and don’t forget to have some fun along the way. At Ganache Patisserie you will find cupcakes (with and without fillings) and delicious cakes for all occasions.

Thanks for reading,
Ganache Patisserie
(02) 9967 2882