FAQ’s

Follow the latest goings on with our blog and find answers from The Classic Cupcake Co. bakers to your most frequently asked baking questions. Our FAQs are updated regularly, so keep checking back for updates!

Baking & Ingredients FAQs

Unfortunately we can’t answer individual queries via the blog. Baking has many variables and it takes practise. Even at our bakeries, it doesn’t always go perfectly, so don’t feel disheartened if it doesn’t work first time. Making the perfect cake or cupcake is both a science and a skill – it’s not easy being this tasty.

Baking & Ingredients

My sponge didn’t work out right. What went wrong?

Baking is an exact science and has many variables, so without being present we can’t tell exactly what went wrong. Our recipes are correct as written and have undergone repeat testing. Everyone’s oven is different and this will affect cooking times. Using an oven thermometer is really the only way to know whether your oven is the correct temperature for the recipe. Ingredients should be weighed out accurately and should be level unless stated. Digital scales will give more accurate readings than mechanical scales. Using different cake tins to those recommended in the recipe will change the dimensions and affect the result. Technique is important and practise makes perfect – certain recipes are more complex than others and may take time to get spot on. Please read on for more possible explanations to common sponge problems.

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Are the baking times correct?

All times and ingredients are correct as written. Different ovens vary in temperature, so an oven thermometer is the only accurate way of knowing how hot your oven is. Baking times are guidelines and you may need to increase or decrease cooking times until you get the desired effect. When it is done, it is done!

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My cakes rose beautifully in the oven, but have all sunk since taking them out of the fridge. What has happened?

Most cake batters will tend to rise as they bake and flatten out as they cool; this is normal. If there is a pronounced dip, then it could be a number of things. Make sure you measure all your ingredients carefully and make no substitutions. Raising agents such as baking powder and bicarbonate of soda have use by dates, so make sure yours are within date.

Permalink.

My cupcakes have risen into volcano-like peaks. Why is this?

Some cakes can rise into peaks and this is absolutely normal. This can happen sometimes if your oven is too hot, but if the sponges are light and moist then they’re fine. This often happens with Red Velvet Cupcakes, but you can’t judge a sponge by what it looks like until it is fully dressed with frosting! You can use a sharp serrated knife or bread knife to cut off the peaks if you find it easier to frost them flat and the peaks can be blitzed up in a food processor to make Red Velvet crumbs to decorate.

Permalink.

My sponges have a hard, brown top. What has gone wrong?

Sometimes this can happen if the dry ingredients haven’t been mixed properly. Sugar can cause the top to caramelise, so ensure that you mix all the dry ingredients fully before you combine the wet ingredients into the mixture. A spatula or wooden spoon can be useful to mix by hand after combining to ensure the sides of the bowl are clean and the sugar is evenly mixed in. But it’s important to remember that the exposed top of the sponge will naturally be more dry and caramelised than the centre, although there is a fine line between caramelised and burnt!

Permalink.

My sponges are too thin and aren’t rising properly. What has happened?

Check your raising agents are within their use by date and that the oven is at the correct temperature for the duration of baking. A common mistake is failing to cream butter and sugar together adequately. This is an important stage and getting them well beaten so they’re light and airy will help to incorporate lots more air into your sponge helping it to rise correctly.

Permalink.

My cupcakes have cracked across the top. Should I be worried?

No, some sponges will crack under the pressure of a hot oven! So long as they taste good and aren’t burnt, they’re fine. Frosting is a fantastic cupcake cover-up and will mask a multitude of imperfections!

Permalink.

My layer cakes have cracked across the top. Is there anything I can do to prevent this?

Some sponges, as stated before will just crack. However, if you run a knife around the inside edge of your tin when the cake is straight out of the oven it will help to prevent the cake from cracking as it shrinks and cools.

Permalink.

My cake batter looks far too runny. What is wrong?

Our batters are made very thin as this added moisture keeps the sponge lovely and light. Never judge a batter until it’s baked!

Permalink.

Can I make my cake mixture in advance?

We always bake fresh, so we haven’t tested mixtures made in advance unless the recipe asks for mixtures to rest. But for most recipes you can make the cake mixture in advance and store it in the fridge overnight before baking the next day.

Permalink.

What happens if I overbeat my sponge mixture?

Overbeating your sponge mixture will overwork the gluten in the flour and this can alter the structure of the sponge making it dense. This is why we knead bread for an extended period of time to work the gluten.

Permalink.

What happens if I take the sponge out of the oven too early?

Only take your sponges out of the oven when they are ready. An undercooked sponge doesn’t have the structure to support the weight of itself and will probably sink.

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How can I tell if my sponge is cooked through?

Run a clean metal skewer through the centre and if it comes out cleanly, it’s ready. Another way to help test whether the sponge is done is to press the top of the sponge lightly with your finger, it should bounce back immediately and not leave an indentation.

Permalink.

There is a layer of denser sponge at the bottom of one of my sponge layers. What has happened?

Sponge can become denser at the bottom if it has not been cooked correctly or mixed properly before pouring into the tin. Baking is an exact science and various factors can affect the outcome.

Permalink.

I made one of your ring cake recipes and it overflowed. Are you sure the recipe is correct?

All our recipes are correct as written. If the cake has overflowed, there is simply too much cake mixture in the tin. Rather than waste leftover mixture, you can pour the batter into cupcake cases and bake until done (please see ‘How can I tell if my sponge is cooked through?’ for tips).

Permalink.

I made your frosting and there was so much left over. Are you sure it’s the right amount?

We frost very generously! This is our personal preference and the amount in our recipes is similar to the amount we use in our bakeries. Many home bakers don’t use enough frosting in the middle, but our American-style cakes require lots of generous frosting between the layers and on top. If you have a personal preference for less frosting, by all means reduce the recipe to suit your taste.

Permalink.

Will multiplying the recipe (doubling or tripling) affect cooking times?

Doubling a recipe is usually not a problem, just make sure you double all ingredients accurately. However, more than doubling a recipe is trickier to do. Our recipes haven’t been tested in bulk baking so we can’t advise beyond doubling them, it will have to be an experiment. Similar rules will apply – only fill cases and tins two thirds full and only remove the cakes from the oven once they are done.

Permalink.

Does The Classic Cupcake Co. ever get their baking wrong?

Baking is a very precise method of cooking and we occasionally have to bin the odd batch of cakes, either due to human error or ingredient variation. Even the experts have their off days! So don’t feel disheartened if your cakes aren’t perfect every time – lots of variables can make a difference. Practise matters in baking and the more you practise, the fewer mistakes you will make.

Permalink.

Do your cupcakes always come out of the oven flat?

No! Our cupcakes don’t usually emerge from the oven flat, a lot of them will have a peak which then sinks a little as they cool. The Red Velvets nearly always have some sort of peak. There’s no such thing as a ‘perfect’ cupcake, it’s all about frosting them up and ensuring they taste great! Cupcakes come in many shapes and sizes.

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Ordering FAQs

What is the Order process?

All orders are subject to availability. When you place an order through The CCC, we will send you an email confirming your order has been received. A team member will review your order. Only after your order has been accepted, it is considered ‘In Progress’. Payment be taken from your nominated payment method after the order is accepted. You will receive a tax invoice by email as confirmation that payment has been successfully taken.

You have the right to cancel an order at any time before the order is accepted by The CCC (before payment is taken from your nominated card and the tax invoice is sent). To cancel an order you must contact The CCC at +61 2 80915222 and follow this up with an email stating your order number in the subject line.

You have 24 hours after placing your order to cancel it for a full refund. The CCC reserves the right to determine whether or not a refund will be given for any order cancelled after 24 hours of placement.

The CCC reserves the right to cancel an order at any time. If your order is cancelled we will contact you immediately by either phone call, SMS or email to notify you of the order cancellation. The CCC reserves the right to determine whether a refund will be given for any order cancelled after 24 hours of placement.

If you place a Delivery order and do not answer the door or respond to phone calls, emails or SMS’s within 10 minutes of a delivery driver reaching your nominated delivery address, we reserve the right to leave the property and not refund you for your purchase.

If you place a Collection order and do not show up to pick up your order in-store, or do not respond to phone calls, emails or SMS’s regarding your order, we reserve the right to dispose of your order and not refund you for your purchase.

Please ensure your contact details (delivery address, email and phone number) are correct and updated in My Profile as this is how we communicate with you about your order.

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Paying for your Order

All prices listed on The CCC are inclusive of GST. Prices are liable to change at any time, without notice. Once your order is accepted by The CCC your nominated payment method will be charged for the order amount. We don’t store any credit card information on our servers. We use Stripe, a world-leading, secure and reputable payment processor. Stipe stores, decrypts and transmits your card information. You can view Stripe’s security policy at https://stripe.com/docs/security.

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Once I place my order can I cancel?

You have 24 hours after placing your order to cancel it for a full refund. The CCC reserves the right to determine whether or not a refund will be given for any order cancelled after 24 hours of placement.  The CCC reserves the right to cancel an order at any time. If your order is cancelled we will contact you immediately by either phone call, SMS or email to notify you of the order cancellation. The CCC reserves the right to determine whether a refund will be given for any order cancelled after 24 hours of placement.

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Does The Classic Cupcake Co. sell mini-cupcakes?

We do offer mini-cupcakes for all types of events! We ask that you purchase at least one dozen per flavour. Menu

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How do I store my ordered cupcakes?

We recommend that you store your cupcakes at room temperature. If you will be consuming the cupcakes more than 24 hours after purchasing them, you can freeze them and they are good for up to 10 days after they are purchased. To thaw them, leave them at room temperature for 2–3 hours before they are to be served.

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Do I need to order my cupcakes in advance?

Not at all! We are happy to serve walk-in customers. For our store locations and hours, please click here.

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Do you accept call-ahead orders for same day pick-up?

Because we receive a large volume of order requests, we request that all call-ahead orders be placed at least 24 hours in advance. However, you may always come into the shop during our regular business hours and purchase any number of cupcakes as a walk-in customer.

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Do I need to pre-pay?

For pickup and delivery orders, we kindly request payment in advance. Our delivery agents do not accept cash on delivery.

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Can I order a flavour that is not available on the day of the week I will be picking up my cupcakes?

Yes you can, as long as you order at least one dozen of your chosen flavour.  If you want more of a variety of flavours, please select a Mixed Dozen which is a selection of four different flavours baked that morning.

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What is the earliest time I can have my cupcakes delivered?

We deliver seven days a week. Our earliest four-hour delivery window is 10am to 2pm. All deliveries will be made before 5pm.

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If I placed a pre-order, do I have to wait in line?

Not at all! If you placed a pre-order, you can walk into the store and one of our front counter associates would be happy to assist you!

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Can I have my cupcakes posted to me?

We cannot use the postal service to deliver your cupcakes. Please enquire about out delivery service.

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Does The Classic Cupcake Co. deliver?

Yes! The Classic Cupcake Co delivers to the Sydney Metro and Sydney areas. The minimum order for delivery is one dozen cupcakes. Please allow a four hour time window for delivery.

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Does The Classic Cupcake Co. only bake cupcakes?

No! Our menu includes over 30 flavours of cupcakes, cakePOPs & cakes and we regularly add exciting new flavours.  We are always expanding our product line. For daily flavour offerings, please refer to the menu on our website. In addition to cupcakes, we serve a variety of specialty coffees, teas, espressos, and lattes.

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Can I phone or email an order for pick-up?

Of course! The best way to place an order is through our new online ordering system. However, you can also contact us at any of our locations and one of our Catering Managers would be happy to assist you with placing an order over the phone.

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Does The Classic Cupcake Co. cater for weddings, baby showers and other events?

Yes! We offer free consultation for weddings and other special events. For information, please contact one of our Catering Managers and they will be happy to assist you.

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How many cupcakes do you recommend per person?

We typically recommend one cupcake per person and then suggest rounding up to the nearest dozen or two dozen above that number, depending on the size of the event. As our cupcakes are less expensive by the dozen, we always recommend ordering by the dozen.

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Does The Classic Cupcake Co. rent cupcake stands?

Yes, we do rent cupcake & cakePOP stands. Please contact us for prices.

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Does catering include on-site set up?

We can provide different options and suggestions for set-up and would be happy to help you find the best way to display your cupcakes! Set up is charged additional.

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Does The Classic Cupcake Co. offer individual boxing?

We do offer individual domesor boxes  for an additional cost. Please email info@theccc.com.au for options.

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Are there price breaks above one dozen cupcakes?

Please contact us to discuss large orders.

 

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Are there employment opportunities available at The Classic Cupcake Co.?

For more information on employment opportunities at The Classic Cupcake Co., please email info@theccc.com.au

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Does The Classic Cupcake Co. have a Facebook page?

Yes! Click here to become a fan! The Classic Cupcake Co. regularly posts exciting news and upcoming events to its Facebook page and sponsors trivia contests where fans can win free cupcakes!

Permalink.

My sponge didn’t work out right. What went wrong?

Baking is an exact science and has many variables, so without being present we can’t tell exactly what went wrong. Our recipes are correct as written and have undergone repeat testing. Everyone’s oven is different and this will affect cooking times. Using an oven thermometer is really the only way to know whether your oven is the correct temperature for the recipe. Ingredients should be weighed out accurately and should be level unless stated. Digital scales will give more accurate readings than mechanical scales. Using different cake tins to those recommended in the recipe will change the dimensions and affect the result. Technique is important and practise makes perfect – certain recipes are more complex than others and may take time to get spot on. Please read on for more possible explanations to common sponge problems.

Permalink.

Are the baking times correct?

All times and ingredients are correct as written. Different ovens vary in temperature, so an oven thermometer is the only accurate way of knowing how hot your oven is. Baking times are guidelines and you may need to increase or decrease cooking times until you get the desired effect. When it is done, it is done!

Permalink.

My cakes rose beautifully in the oven, but have all sunk since taking them out of the fridge. What has happened?

Most cake batters will tend to rise as they bake and flatten out as they cool; this is normal. If there is a pronounced dip, then it could be a number of things. Make sure you measure all your ingredients carefully and make no substitutions. Raising agents such as baking powder and bicarbonate of soda have use by dates, so make sure yours are within date.

Permalink.

My cupcakes have risen into volcano-like peaks. Why is this?

Some cakes can rise into peaks and this is absolutely normal. This can happen sometimes if your oven is too hot, but if the sponges are light and moist then they’re fine. This often happens with Red Velvet Cupcakes, but you can’t judge a sponge by what it looks like until it is fully dressed with frosting! You can use a sharp serrated knife or bread knife to cut off the peaks if you find it easier to frost them flat and the peaks can be blitzed up in a food processor to make Red Velvet crumbs to decorate.

Permalink.

My sponges have a hard, brown top. What has gone wrong?

Sometimes this can happen if the dry ingredients haven’t been mixed properly. Sugar can cause the top to caramelise, so ensure that you mix all the dry ingredients fully before you combine the wet ingredients into the mixture. A spatula or wooden spoon can be useful to mix by hand after combining to ensure the sides of the bowl are clean and the sugar is evenly mixed in. But it’s important to remember that the exposed top of the sponge will naturally be more dry and caramelised than the centre, although there is a fine line between caramelised and burnt!

Permalink.

My sponges are too thin and aren’t rising properly. What has happened?

Check your raising agents are within their use by date and that the oven is at the correct temperature for the duration of baking. A common mistake is failing to cream butter and sugar together adequately. This is an important stage and getting them well beaten so they’re light and airy will help to incorporate lots more air into your sponge helping it to rise correctly.

Permalink.

My cupcakes have cracked across the top. Should I be worried?

No, some sponges will crack under the pressure of a hot oven! So long as they taste good and aren’t burnt, they’re fine. Frosting is a fantastic cupcake cover-up and will mask a multitude of imperfections!

Permalink.

My layer cakes have cracked across the top. Is there anything I can do to prevent this?

Some sponges, as stated before will just crack. However, if you run a knife around the inside edge of your tin when the cake is straight out of the oven it will help to prevent the cake from cracking as it shrinks and cools.

Permalink.

My cake batter looks far too runny. What is wrong?

Our batters are made very thin as this added moisture keeps the sponge lovely and light. Never judge a batter until it’s baked!

Permalink.

Can I make my cake mixture in advance?

We always bake fresh, so we haven’t tested mixtures made in advance unless the recipe asks for mixtures to rest. But for most recipes you can make the cake mixture in advance and store it in the fridge overnight before baking the next day.

Permalink.

What happens if I overbeat my sponge mixture?

Overbeating your sponge mixture will overwork the gluten in the flour and this can alter the structure of the sponge making it dense. This is why we knead bread for an extended period of time to work the gluten.

Permalink.

What happens if I take the sponge out of the oven too early?

Only take your sponges out of the oven when they are ready. An undercooked sponge doesn’t have the structure to support the weight of itself and will probably sink.

Permalink.

How can I tell if my sponge is cooked through?

Run a clean metal skewer through the centre and if it comes out cleanly, it’s ready. Another way to help test whether the sponge is done is to press the top of the sponge lightly with your finger, it should bounce back immediately and not leave an indentation.

Permalink.

There is a layer of denser sponge at the bottom of one of my sponge layers. What has happened?

Sponge can become denser at the bottom if it has not been cooked correctly or mixed properly before pouring into the tin. Baking is an exact science and various factors can affect the outcome.

Permalink.

I made one of your ring cake recipes and it overflowed. Are you sure the recipe is correct?

All our recipes are correct as written. If the cake has overflowed, there is simply too much cake mixture in the tin. Rather than waste leftover mixture, you can pour the batter into cupcake cases and bake until done (please see ‘How can I tell if my sponge is cooked through?’ for tips).

Permalink.

I made your frosting and there was so much left over. Are you sure it’s the right amount?

We frost very generously! This is our personal preference and the amount in our recipes is similar to the amount we use in our bakeries. Many home bakers don’t use enough frosting in the middle, but our American-style cakes require lots of generous frosting between the layers and on top. If you have a personal preference for less frosting, by all means reduce the recipe to suit your taste.

Permalink.

Will multiplying the recipe (doubling or tripling) affect cooking times?

Doubling a recipe is usually not a problem, just make sure you double all ingredients accurately. However, more than doubling a recipe is trickier to do. Our recipes haven’t been tested in bulk baking so we can’t advise beyond doubling them, it will have to be an experiment. Similar rules will apply – only fill cases and tins two thirds full and only remove the cakes from the oven once they are done.

Permalink.

Does The Classic Cupcake Co. ever get their baking wrong?

Baking is a very precise method of cooking and we occasionally have to bin the odd batch of cakes, either due to human error or ingredient variation. Even the experts have their off days! So don’t feel disheartened if your cakes aren’t perfect every time – lots of variables can make a difference. Practise matters in baking and the more you practise, the fewer mistakes you will make.

Permalink.

Do your cupcakes always come out of the oven flat?

No! Our cupcakes don’t usually emerge from the oven flat, a lot of them will have a peak which then sinks a little as they cool. The Red Velvets nearly always have some sort of peak. There’s no such thing as a ‘perfect’ cupcake, it’s all about frosting them up and ensuring they taste great! Cupcakes come in many shapes and sizes.

Permalink.