A gorgeous new cupcake liner design from Vestli House. Package of 20 cupcake liners, size 1.30”tall with a 1.97 base. Vestli House is a Scandinavian company that produces high quality disposable paper products for baking and cooking. Their aim is to inspire and to bring out the artistic, fanciful and creative side of you. All Vestli House products are packed in an elegant gift box and they make the perfect extraordinary gift. If you need some (more) inspiration, you will find recipe and hints how to use the products at the bottom of each box. The baking cups are produced from the highest quality of Swedish greaseproof paper. All the baking cups are produced with solid and thicker paper than generally uses for baking cups. The paper is 100 % cellulose and biodegradable. For the household baker or pastry professionals who recognize the value of having quality paper baking products in their kitchens.

Some people experience a problem with their cupcake separating from the liner. This issue is not unique to us or the baking cups we offer and is the topic of great debate and endless discussion on baking blogs. From what we can glean from our own experience as well as avidly reading blogs on this topic is that there may be various causes for this problem which we have detailed below. Some people say that if you remove the cupcakes from the pan before they're cool then the paper will separate. This is a good move especially if you have a very wet mix. That little extra time in the pan helps the mix to set. If the mix is dry, then we will bake and tip out of the pan as soon as it comes out of the oven. Straight onto the wire to cool and stop the cooking process. Paper cups will naturally open up if the mix doesn't help hold the shape. If the mix hasn't quite set the weight of the paper may be just enough to pull away from the body of the cake. Something else to bear in mind... baking cups are now being used to bake essentially mini cakes. In the distant past, our cups were used for basic butter cake and sponge mixes - fairly dry plain cakes. Now, the cups are baking rich chocolate mixes made with premium quality dark couverture in a very liquid mix. It will take a lot of experimentation to perfect your mix, baking and cooling times, and the like to achieve that perfect cupcake each and every time. Other people believe the problem is a combination of the papers and the recipe--some recipes tend to come away more easily depending on their sugar/fat content. Some believe it has to do with not creaming the butter and sugar long enough. We have found that if you use an oil-based recipe instead of a butter recipe on the same peeling cups, they stick just fine. Because of the variability of factors involved with this problem, we NEVER bake in these liners. We always bake in plain white liners, decorate the cupcake and drop it into the decorative liner before we place on the serving tray. That way, we are always assured of a perfect display.