aemonfried

Longtime lurker here, and I know this topic has been addressed, but I couldn't find anything in this forum. Attached a photograph of Chef Heather Hurlbert's Whipped Cream Pound Cake from Corriher's Bakewise. Baking pan is a nonstick heart-shaped Bundt. I baked at least 10 minutes more than the recommended 50-60 minutes. So I would think that would mean the oven is running cold. But the crust is deep brown and fairly thick. The top domed and cracked. So does that mean the oven is running hot? I tested starting at 50 minutes. Toothpick didn't just have crumbs but clearly unset batter. Or is this maybe a problem of the shaped Bundt? We are relatively recently in a new apartment and I am just getting back to baking. Oven thermometer is now on my shopping list. But any help/advice appreciated. PS: Tastes great!

Hello: I am looking for a glaze that dries opaque, rather than one that is clear. The cake is flavorful (pumpkin, ginger, etc.) so the glaze does not have to be strongly flavored, but I would like it to "drip" effectively. Thanks!

The DH (an architect) and I are planning a road trip to see many of the museums built in the last decade or so. We start in Toledo and make a big half loop to end up in Minneapolis. (On this trip we're skipping Chicago/Milwaukee.) What is the one restaurant in each city that really communicates the local essence? We not necessarily looking for roadfood, but we're not necessarily looking for local-seasonable-sustainable either. (We're from New York so we've got plenty of that already.) Any suggestions would be appreciated and we will report back! AEM

Thanks for all the great info in this thread and in the recipe. Here's my take on Rachel Perlow's rainbow gelatin mold. I failed in my search for grape and so the top layer is cherry + blue food coloring. A little murky (not quite as murky as it looks in the photo) but not too bad. Love the cross section! AEM

Hi all: I've been lurking long enough, reading your delicious comments. Last weekend, we made the chocolate sparklers (did not see any comments on this thread) and they were fantastic! I hid them away and made them last a week--just about as good on the last day as on the first. Crumbly and soft at the same time. The sugar on the outside did not look as good as in the pic in the book--a bit floury and not sparkly--maybe because I just used plain old sugar. This weekend--brownies or the mousse--those comments on the mousse are hard to pass up! AEM