Jump to content

mmlstarr

participating member
  • Content Count

    19
  • Joined

  • Last visited

Profile Information

  • Location
    Haydenville, MA, USA

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. @jimb0 @shain Thank you both so much! I do use a scale, so the layers were almost exactly equal in weight. I'll watch which pan does which carefully next time and I'll also try the convection setting. I'll report back - but it may be a while or I'll be the size of a house.
  2. @jimb0 (I tried to tag you before, but I don't think I did it right! Apologies if this is a repeat!) Yes, it's true about the added moisture - and that was the aim of my tinkering, of course. Next time, I'll see which pan it is that has the sinker. They're almost identical pans: same color, same thickness, same depth. Cooked on the same rack, side by side. Maybe I'll drain the carrot/coconut/raisins more fully after their soak next time. Or leave out the mayo. It's just that I love the current texture so much, lol. The original recipe also calls for the cake
  3. @jimb0 Yes, it's true about the added moisture - and that was the aim of my tinkering, of course. Next time, I'll see which pan it is that has the sinker. They're almost identical pans: same color, same thickness, same depth. Cooked on the same rack, side by side. Maybe I'll drain the carrot/coconut/raisins more fully after their soak next time. Or leave out the mayo. It's just that I love the current texture so much, lol. The original recipe also calls for the cakes to be baked in 3 9" pans, but IMHO there isn't enough batter - or rather, they would be much thi
  4. Hi all! Just throwing this out to the ether to see if anyone has any ideas as to why this happening or how to fix it. I've made Dorie Greenspan's Carrot Cake several times with a few alterations: sub out 1 C white sugar for 1 C brown, soak the raisins, carrots, and coconut in the juice of 1 orange, and add 1 T mayonnaise. The cake is outrageously good and just moist enough. BUT, one of the layers always falls a bit in the center. Not both layers, just one, lol. It doesn't really affect anything, except that, when you cut it, there's sort of a "well" of frosting in the center where the ind
  5. @JeanneCake Brilliant! Thank you! I just bought a PME 8x3 round but will choose Magic for my 9x3. They seem to be available on amazon: Parrish Magic Line Aluminum Cake Pan, 9"W x 3" H, Round (eG-friendly Amazon.com link)
  6. It just seemed that there were conflicting reviews for every brand, including some that claimed their Daddio pans were coming from disparate countries and were of varying quality. Was just wondering if any had first hand experience with any of these to help narrow the field. Thanks for your help!
  7. Hi all! Looking for recs for deep round cake pans. I'm baking more British recipes these days that require at least 7cm deep pans. Have looked at Fat Daddio, Wilton, and Magic lines and am thoroughly confused. Any help would be greatly appreciated! Thanks! Michael
  8. Hi all! Looking for recs for deep round cake pans. I'm baking more British recipes these days that require at least 7cm deep pans. Have looked at Fat Daddio, Wilton, and Magic lines and am thoroughly confused. Any help would be greatly appreciated! Thanks! Michael
  9. Oh my heavens. I could just curl up in that and go right to sleep. Fantastic!
  10. Gotcha! So maybe Ms. Gill's 8" pan is indeed deeper than mine. I'll use a 9" next time and keep the recipe the same! Thanks so much for all the help!
  11. Thanks! I will absolutely try the Sticky Toffee Pudding with the addition of custard as you suggest : ) That's indeed how they used to serve it at Tea and Sympathy, a tiny restaurant in Greenwich Village run entirely by almost assuredly undocumented ex-pats. I adore the place. Pretty sure they use Bird's custard. I'm a huge anglophile if you can't tell. So - what's your take on why the cake spilled over? Any thoughts? Too much leavening? Too small (too shallow?) a pan?
  12. The whole self-raising (UK) and self-rising (US) thing really is confusing. My on-line searches have led me to believe that self-raising flour is just AP flour (albeit with less protein perhaps) and bp (conversion: 1C AP + 2t bp = 1C self-raising) and that self-rising flour has less bp (1.5 t per cup) and salt. Argh. Darn the Great British Baking Show for getting me hooked on British recipes and ingredients! Next I'll be awash in suet and treacle.
  13. ps do you think reducing the leavening by 1/2 t of bp would significantly alter the texture/density?
  14. Thanks for the springform tip! I’ll try it! I reviewed the intro to the entire cookbook and the intro to the cake section in particular (entitled cake tips and tricks!) - nothing about wrapping pans with collars. I’ve seen that done for soufflés. Makes sense that it would work for cakes too. Thanks for all the help!
  15. It doesn't really - there's a shot of a table with several bakes, I think one may be a slice of this cake, but it's unclear. Hmmmm, that's interesting about the depth of UK pans. I didn't know they were so deep - though now that you mention it, they do look very deep on the Great British Baking Show, lol. The one I used was 8x2. I'm hoping a 9x2 round pan will be better next time....
×
×
  • Create New...