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mignardise

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Posts posted by mignardise

    Pumpkin Cake

    in Pastry & Baking

    Posted

    would like to use it for cupcakes actually.

    Anyone?

    Tried and True.

    Not wanting a bread, but more of a moist cake consistency.

    The one I have is made with oil. I think mine is good, BUT, is there a better one.

    American Buttercream

    in Pastry & Baking

    Posted

    IMBC----so beautiful, but such a hassle to make.

    Swiss---does anyone have a good formula, a big batch formula.

    I am really getting tired of the sugar syrup stuff. I just tried, just for the sake of trying her Swiss recipe (Toba's) Too buttery, not good.

    Cupcakes: Tips & Techniques

    in Pastry & Baking

    Posted

    Ahhhh....yes,I remember that statement from her. Overbaking maybe it.

    I have been experiencing hot spots on the ends or edges., and then some of the other cupcakes are not done.

    The Vanilla butter cupcakes seem to peel off more, but strangely....when I add coconut, or other spices to the vanilla batter..those don't peel off.

    Tomorrow...testing time....I will try to take one shelf out, and try to not overbake. Yeah, sometimes even with 5 shelves, I have to wait till those bake, so, I can load just a few more pans in, from the same batch. I leave them on the side, with no problem.....no room in the cooler.

    Overbaking== I am relying on the touch method, rather than the toothpick method. Touch till it springs back. Perhaps, I need to take them out on a slighter spring back.

    Thanks Jeanne for your input.

    Cupcakes: Tips & Techniques

    in Pastry & Baking

    Posted

    Okay....what causes this?

    What is the reason for the paper liners peeling off the cupcakes?

    I have never had this problem before. Lately, yes.

    Only to the butter cakes, not the oil based chocolates.

    I've heard..... humidity,overbaking,overmixing, left too long in the pans(sweating)...what else could be the cause?

    I also use to bake with one less shelf in my convection commercial oven, now I use all 5 shelves, so, when I load the oven and fully utilize the oven with cupcake pans, the cupcakes tend to not rise like they would if I stagger the pans, and not have any pan above. Make sense? More air circulation........you would figure the convection would make for an even bake....confused.

    Don't know if that is the cause o the Cupcake liners peeling off, which was my original question. Just having some problems lately.

    HELP!!!!!

    Ganache: Tips, Techniques & Troubleshooting

    in Pastry & Baking

    Posted

    Okay--I am re-heating the ganache for dipping, and it seems to separate alot these days...hmmmmm. Never had this problem before.

    Re-heating--over a bowl of med. hot water--not scorching hot.

    Seems to lose it's shine. I have immersion blended, processed it to get a better emulsion...........seems to work okay. But, still not shiney like the first initial batch.

    Recipe is with butter,and corn syrup--butter at room temp.

    What's going on?

    Fudge Frosting

    in Pastry & Baking

    Posted

    I've only used the standard ganache to frost my cupcakes.

    I think it is too strong for the kids tastebuds.

    Looking for a fudge frosting w/ powdered sugar.

    I don't know...haven't come across an outstanding one yet.

    Okay something so simple....But, I've tried so many....and experimenting w/ chocolate can be $$$$.

    I am looking for the powdered sugar type, but some are way too sweet.

    Some are so off tasting.

    I would like a nice balance.

    But, no cream cheese and sour cream plz.

    Anyone have a favorite?

    Have an all cocoa one that I like.

    Any feedback on an all cocoa frosting vs. all chocolate?

    conversions

    in Pastry & Baking

    Posted

    Which do everyone follow..the lightly spooned OR dip and sweep?

    If the method is not specified in the recipe, I always assume 1C AP flour weighs 5oz/145 grams.

    What do you come up w/ Cake Flour?

    Thanks Patrick...appreciate it!

    conversions

    in Pastry & Baking

    Posted

    That's funny you mention Peter Reinhart, he was my Bread Instructor at CCA.

    In school you get weights, I am used to weights. On my second $$scale. Wish all the formulas are in weights.

    But, you come across wonderful old recipes, that you would like to convert.

    You know..that's what I have been doing....scaling my own recipes, and jotting down the results.

    Just want it to be simple.

    conversions

    in Pastry & Baking

    Posted

    You know.......for 1 cup

    I measured as I would.......lightly scooping flour into a measuring cup, then sweep

    A/P came out 5 oz.

    In RLB-- A/P

    lightly spooned: 4.25 oz

    dip and sweep: 5 oz.

    So, looks like I am off. If I don't dip the entire cup into flour and sweep.

    And, I don't use a spoon to add to the cup, I use a scooper(maybe filling it twice)

    Sorry to be so confusing.....and If I am making any sense.

    Which do everyone follow..the lightly spooned OR dip and sweep?

    conversions

    in Pastry & Baking

    Posted · Edited by mignardise (log)

    Trying to convert my recipes to weights.

    RLB- has her numbers, and Gourmet Sleuth has their numbers...but they all seem to be different. Bo Friberg seems to have different numbers too.

    Who do I follow....HELP!

    Cups to ounces

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