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mmlstarr

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    Haydenville, MA, USA

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  1. I just used this yellow cake recipe for my birthday cake yesterday, and it was surprisingly good. I tweaked the method slightly to follow a reverse creaming method more precisely. The result was light, fluffy, and moist - but still held up to an old-fashioned cooked caramel icing.
  2. Thanks @Pete Fred and @heidih It really is surprisingly delicious despite the curse that seems to have been placed on me. And yes, Heidi, it's very strong and does pair well with coffee!
  3. Ok - here's the final product. The power went out halfway through the cooking process. Good grief! The center was not quite cooked through, so I used a cookie cutter to cut it out - crisis averted! And it tastes delicious!
  4. @Pete Fred I've finally gotten around to making this chocolate cake again. It's in the oven. Using a 4" deep 8" round pan this time. 2/3 full. So far so good. I'll keep you posted! Michael
  5. @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.
  6. @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 cakes to be baked in 3 9" pans, but IMHO there isn't enough batter - or rather, they would be much thinner layers. Do you suppose that's making a difference, too? Also, re: leavening: the recipe calls for 2t bp and 2t soda. My guess is that if I reduce one, it should be the soda?
  7. @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 thinner layers. Do you suppose that's making a difference, too?
  8. 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 indentation is. Not tragic, just annoying. I use 2 9x2 cake pans (1 KAF and 1 USA). Could it simply be a difference in the quality of the pan? I haven't noticed if it's the same pan every time that has the fallen cake. Anyway - just thought I'd leave it here to see. As I said, the cake is delicious and not underbaked. Thanks all! Michael
  9. @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)
  10. 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!
  11. 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
  12. 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
  13. Oh my heavens. I could just curl up in that and go right to sleep. Fantastic!
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