mmlstarr

@blue_dolphin Thank you!

Does anyone know how Fleur de Sel compares weight-wise?

Question about inverted sugars: I have a recipe for ganache: 200g chocolate, 300g cream, and a tbsp of inverted sugar (maple syrup, honey, etc.) THe ganache is poured over the cake when slightly cooled (15 or so minutes) and then, after about 20 mins refrigeration, is scooped up and used to frost the sides of the cake. If I were to substitute a tbsp of white sugar for the inverted sugar, would it drastically affect the consistency? Thanks all!

The recipe also suddenly changed from ml to g for liquids: the buttermilk and oil were given in ml and the cream for the ganache was given in g

And another thing, lol. A recipe I just used called for 1 tsp/5g of baking powder. I measured a level tsp of bp and it was 3 grams. Is this because the recipe was using british tsps and I'm using american? In general, I'm guessing it's better to use the weight measurement for these things when possible rather than dry volume?

Thank you!

ah, good to know. Thanks!

Hi all! I've been baking some recipes lately that call for liquids in ml. 175 ml of milk; 170 ml of oil, etc. I mean, 175 ml is just about 3/4 cup, so that's easy enough, but my pyrex liquid measure doesn't have a line for every possible number of ml, so... I thought of converting to grams and weighing it out. I know water is 1:1 ml to grams. Everything else I use an online conversion tool that I'm hoping is right, lol. Thoughts?

@Honkman Thank you!

@gfweb I don't, but that's a great idea. Maybe I'll get one!

Can you post your recipe for Quark? I'm baking my way through Classic German Baking (Luisa Weiss) and I'm looking for a good recipe or substitute. My oven only goes down to 170F and all the recipes I see (including Luisa Weiss's) says it should be at 150F. Any thoughts/help would be appreciated! Thanks!

thanks! Just so I understand, the syrup itself is equal parts sugar and water - then you use equal parts of that syrup and water (50% syrup, 50% water) to moisten the cakes? Just a few tablespoons per layer I'm guessing?

@JeanneCake Oh and 1. Yes to whole milk 2. That's interesting about the simple syrup. Never done that. Would you/could you just use unflavored (i.e. sugar and water)? If so, how much?

@JeanneCake Great info and thoughts, Jeanne. Thank you! I'll try Downy Yellow as a test! And maybe change the battery in my scale, lol. I have a recipe for White Cake that uses a a butter/oil combo. Wonder if that would lean more moist in principle? Well, I'll keep a-tryin'!

@Margaret Pilgrim The other day I made the White Velvet Cake, and I was so disappointed. I'm not a professional baker, but I bake a lot, lol, and usually it's pretty good. : ) I weighed all my ingredients (even the bp and salt!) and followed the instructions to the letter. I used her charts at the back of TCB to scale it to 2 8"x2" round layers. the batter looked AMAZING and tasted great. I baked it for 25 mins and did a visual check - not done. Checked with a wooden skewer at 30 min, a lot stuck to the skewer. Checked at 32, ditto. Checked at 34, clean skewers in both cakes. (I will also say that at 30 the cakes had pulled away from the pans even though the skewers were not at all clean.) The cakes were SO dry - not velvety at all. I don't have a picture of t he crumb unfortunately. I did put the cakes in the fridge for about 15 minutes to help set the icing, but they were fully at room temp if not above by the time we cut into them.... I'm sad. What did I do wrong?