shaloop
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Posts posted by shaloop
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I make the Million Dollar pound cake, too. I love the texture and flavor, but have a hard time with the crown - it rises up beautifully, but it is empty and then crumbles down.
Do you use a heavy duty stand mixer? After I got my kitchenaid I started having that problem. I had to learn to mix my pound cakes differently. I beat my butter on med speed till soft, then add my sugar and cream till light and then add my eggs and mix, still on med, just till they blend in. Usually by the last egg or so it starts to look a little curdled. I stop the mixer and scrape down then bowl. Then I turn my mixer to speed 1, STIR, the lowest it can go. I add 1/3 of my flour and mix just till incorporated, 1/2 my liquid, 1/3 flour and 1/2 liquid. Stop, scrape down again. Back to speed 1 and last 1/3 of flour. As soon as that's in I turn it off. I scrape bowl again and make sure all ingredients are mixed in well, if not, I fold with my scraper (rubber spatula.). I think I was beating in too much air with the adding of the dry and wet ingredients and since I've changed my method it comes out beautifully.
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Shaloop, let me know if you make anything. Perhaps we can resurrect this thread.
I would love to. I made the semolina bread today. I made more of a long loaf (like french bread) but I thought it came out well.
A tad salty for my tastes, but otherwise good and very easy. I need to finish reading this entire thread so that I can pick out where to begin and see everyone's feedback on their baking. As this was my first thing to make from the book, starting anywhere you'd like would be fine with me.
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After looking at you recipe in Recipegullet I realize that I just made your pound cake last week. It's the same one in my Southern Living All-time favorite recipes magazine. I reduced the milk to 1/2 cup and added 1 tsp baking powder and
1 tsp salt. I know, It's not your recipe anymore, but close. I felt it was wonderful except it could use a bit more moisture. I'm sure the extra 1/4 cup milk yours called for would have made the difference. I've been playing around with pound cakes to find the "perfect" one and one from which I could make variations based on a perfect base recipe. (hence the addition of baking powder which should help ensure rise even after adding additions such as sweet potato puree or banana, etc.) Anyway, your recipe was in my opinion, almost perfect!
I made it again this afternoon with the full amount of milk (well, actually I halved the recipe and baked in a loaf pan and so used 3/8 cup milk.). I did, however, add salt and baking powder as I did previously. It was very, very good. So far this is my favorite plain, all butter pound cake. My very favorite is still the cream cheese pound cake, but this is second place.
edited to add picture
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After looking at you recipe in Recipegullet I realize that I just made your pound cake last week. It's the same one in my Southern Living All-time favorite recipes magazine. I reduced the milk to 1/2 cup and added 1 tsp baking powder and
1 tsp salt. I know, It's not your recipe anymore, but close. I felt it was wonderful except it could use a bit more moisture. I'm sure the extra 1/4 cup milk yours called for would have made the difference. I've been playing around with pound cakes to find the "perfect" one and one from which I could make variations based on a perfect base recipe. (hence the addition of baking powder which should help ensure rise even after adding additions such as sweet potato puree or banana, etc.) Anyway, your recipe was in my opinion, almost perfect!
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Anyone still baking from this?
Well, I am just ready to start baking from it. My mom sent me her copy recently and everything looks so wonderful. Finding this thread pushed me over the edge. I hate that I found it so late. I think i'm going to start with the semolina bread.
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Maida Heatter has one with walnuts and spices. It's wonderful. I've had lots of requests for the recipe each time I've made it. I'll try to find out the name (checked the book out of the library and have returned it.)
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Great Job!! It's gorgeous and sounds delicious. Can't wait for round two!
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At one time margarine was half the cost of butter, the prices have gotten closer together over the years and now the price of margarine is only about 30% less than the price of store brand butter. Of course, the premium butters are more expensive.
Here I can buy Imperial Margarine for $.50/lb and the cheapest store brand butter is $2.50. LOL is about $3.00/lb. (That's the best we get around here.) Although I much prefer baking with butter, I test some recipes with margarine or half and half and then make the "real thing" with all butter. Do you have "fancy" margarine in your area?
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My understanding (although it may be wrong) is that an Italian Cream Cake has southern US roots. Popular as a cake for weddings. I don't think that they mean a cream cake from Italy -- which actually sound much better!
We make a version where I work, and leave out the coconut and pecans and call it French Vanilla cake.
Do you mean that you use an Italian Cream Cake recipe but simply omit the coconut and pecans? Does it still have buttermilk in it and cream cheese frosting?
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Peeled semi-ripe persimmons... so crunchy and sooo good!
Don't semi-ripe persimmons make your mouth pucker?
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As I said on the dinner thread, I have JUST figured out how to post pictures and having only a regular (not digital yet) camera, I will have to post desserts that I have gotten the pictures back from! Not too far in the past are:
Kim, your cakes look great! Glad you liked the cheesecake!
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I have a special place in my heart for chiffon cakes, for example, but most French people wouldn't go near one. I make them in all kinds of different shapes, and fill and frost and layer, but most American cooks wouldn't dream of anything but a tube pan.
Do you have a particular recipe for the chiffon cake that you make as layer cakes? I'd like to use chiffon layers for cream filled or fruit filled cakes but want to make sure I have proportions right. Do you grease and flour the pans? Do you use water or milk, etc? Any help would be appreciated. Thanks.
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With the many variations of the ICC, I was hoping someone or someones could help clarify the traditional anatomy of the beast as we know it. Just want on Earth does he consist of? White cake with a coconut/walnut filling, yellow cake with a pineapple filling and a coconut/walnut icing? white cake with an addition of coconut milk?
Agreed. Southern cake. Rich, white, buttermilk cake with coconut, cream cheese frosting and pecans.
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Chiffon cake is a great friend of the Jewish baker. Throughout the year, we make them at work for a couple of different cakes/tortes. (Shmoo - pecan chiffon with whipped cream and homemade caramel sauce. Chocolate logs - chocolate chiffon baked in a sheet pan and jolled a la jelly roll. Filled with chocolate filling, chocolate icing and chocolate chunks - AKA The porcupine cake - and others.)
During Passover Chiffon cake is the star. At work I bake at least a 100 for a 2 day period. Basically I bake chocolate chip chiffons - they are sold un-iced. I bake honey chiffon cakes. Most of all, lemon chiffon cakes. I bake them in a flan pan, and don't invert it after it bakes - then fill it with lemon curd and top it with fresh fruit. Bake in a tube pan and sold as is. Or layered with lemon curd, whipped cream or covered in meringue.
Personally, I never add more whites to the recipe. I never use cake flour - I use either all purpose or a combo of cake meal and potato starch.
I know this is a really old post but I hope you can help me. I would like to make a lemon cake using a lemon chiffon cake and filled with lemon curd/cream. I want to make a layered cake, say 9". What recipe do you use for this? I noticed that you said you don't use extra whites or cake flour. I've seen some recipes that call for 6 eggs, some for 7, some for as few as 4 with 2 extra whites, some with anywhere from 1 3/4 c flour to 2 1/4. Do you have a go to recipe for this application? Any help would be appreciated.
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So glad to hear a good report. Thanks for letting us know!
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Pear Upside-Down Cake
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I was searching for passionfruit curd and decided to use the FC recipe, but substitute Boiron passionfruit puree for the lemon juice. It turned out wonderful ~ I can barely stop eating it.
I made the FC lemon curd a few days ago but used 1/2 c lemon juice and 1/2 c butter. It came out wonderful!!! It was firmer than when made using the recipe as written (as I'd hoped) and still just the right tartness and sweetness for me and so smooth and creamy. I used half, lightened with whipped cream for a cake roll for a friend and the other half got eaten, spoonfull at a time, straight out of the fridge.
I bought more lemons. -
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Your oven racks or even your oven may not be level. I have this problem and therefore all of my cakes come out somewhat lopsided. It's not much and now that I'm aware I make sure I level all of my cakes. My kids love to eat the scraps so there's no waste but one day I'm gonna level it!
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I want to work on a white cake recipe next which is a real challenge. The Cook's Illustrated White Layer cake is hard to beat, superb in just about every way. I just love a good challenge, so here we go again.
Would you mind posting the recipe?
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I always bake on parchment too, seems to keep the sugar that does leak from getting quite as hard as directly on the pan.
Do you grease the parchment? For that matter, do the rest of you grease or butter the pan? With what? I thought about using parchment. Glad to hear it works.
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sprinkle the brown sugar/butter on bottom of pan with a little water before placing rolls on top - I add a dab of butter to the top of each roll as well - and I use a black cast iron skillet - I do not grease pan with anything but butter either - never have any sticking
Well, I didn't put brown sugar in the bottom, some must have oozed out overnight. I only sprayed the pans with nonstick spray. I'm trying to make cinnamon rolls, not sticky buns.
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I made cinnamon rolls last night and baked them this morning. I used a soft dough and used soft butter, brown sugar and cinnamon inside as a filling. I sprayed the bottoms of the pans with nonstick spray before placing the cut rolls on them. This morning before final proofing I noticed that there was some runny brown sugar in the bottom of one pan. After baking the pan with fewer rolls (spaced farther apart) I noticed that the bottoms were quite dark and crunchy, caramelized I guess. I want soft bottoms on my rolls. Any thoughts?
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"Baking With Julia" is another good book for basics. It contains basic recipes in the first chapter that are used to make most all of the items in the book. She says that once you master those ( I believe, 8) base recipes you can make almost anything. There's a thread on e-gullet somewhere based on cooking through that book.
Yum!
Cheesecakes "packages"
in Pastry & Baking
Posted
Also adding my agreement for lining pan and freezing. If I used a one piece 3" pan I lined with parchment circle and after cooling I freeze only for a couple of hours and then remove from pan and finish chilling overnight before cutting. If using a springform pan, I wrap the bottom in foil and spray with nonstick spray and after cooling, freeze for a couple of hours and then remove outside and firm cheesecake will lift right off the foil. And of course chill overnight before cutting. This way, I can reuse my pans for the next batch (was doing 2 batches of 4 each in just my home oven and had to reuse the pans.) The cheesecakes were placed on cardboard circles after removing from the pans and put into 10X4 cake boxes and either further refrigerated or frozen before cutting. Cheesecakes slice well when partly frozen or very, very chilled. I would run my tap water hot and have a clean towel ready and between each slice rinse the knife (long, thin, very sharp straight blade) and dry and make the next cut.