A few of them were doubled (by accident). Yes, baking the batter in two liners improves the appearance but to me it looked like an accident waiting to happen. The outer liner separates and I could imagine someone picking up the cupcake and thinking they had a good hold on it when in fact they'd only grabbed the outer liner. (I'd rather pay double for decent liners in the first place, than have to use 2.)
I dug out a few decorative liners and tried sitting the baked cupcake in them. That was pretty funny ... the decorative liners where not as deep as the white ones I used, by about 1/2 inch. And, of course, the pleats didn't match up so it wasn't a really good fit.
Sigh. I wish Wilton sold some "deluxe" decorative liners as well as the inexpensive ones. I wouldn't expect a large range of seasonal designs or licensed characters, etc., but some all-purpose designs, like polka dots and swirls in brights and pastels would be good!
A water bath is a method of baking. I've never done it with cupcakes, but I wouldn't bake a cheesecake without one. You take a baking pan larger than the pan you're baking in. In this case, it would have to be larger than the cupcake pan. Place the baking pan inside the larger pan and add water to about 1/3 of the way up the sides of the baking pan. Much higher than that and you risk boiling water splashing into your batter/cake. When I use it for cheesecake I always double wrap the cheesecake pan with heavy duty aluminum foil to prevent seepage into the springform pan. The water bath, or bain-marie, makes the cheesecake nice and creamy. For cupcakes, I'm less sure of the benefit because I've never done them that way.
Dillonsmimi, can you educate us on that one? Perhaps the liner doesn't stick as readily to the baked cupcakes because of the water bath?
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