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?

@weinoo yes, my apologies.

Hi there! Does anyone have a good, true 8x4" loaf pan that they recommend? Looks to be a hard size to find! Thanks

@kayb Geez, I can only find 9x5 circulon pans online!

Does anyone have a favorite, true 8x4" (4 cup) loaf pan? Thanks!

@rotuts right back to 355, lol

In the meantime, anyone want to hazard a guess as to why my scale is haunted? A baking sheet weighs 355 g empty, but weighs only 350 g with a sheet of parchment on it. 👻

@Margaret Pilgrim nice! And it's strawberry season (at least here on the East coast!) A couple of questions: 1. Have you ever made ermine frosting? Thoughts? 2. Did you use cake strips? See why I worry that Woody and Rose will tire of my questions, lol?

@Margaret Pilgrim so interesting. I was going to make a different white velvet cake tomorrow (one with buttermilk and a little oil along with the butter - still using reverse creaming) - but now I think I'll do Rose's. What did you frost it with?

@Margaret Pilgrim @JeanneCake Sorry, for some reason didn't see these replies! I made Perfect Pound Cake (Cake Bible) and Cream Cheese Butter Cake (Baking Bible). They were both terrific. Neither were baked in the recommended pan size and yet still came out beautifully and to rave reviews. The Perfect Pound Cake is meant for an 8x4 loaf pan. I made it in a 9x5, so, not ideal. It got a little too brown (I forgot to cover with buttered foil) but the texture of the inside of the cake was sublime. I also baked the Cream Cheese Butter Cake in a 9x5 loaf (didn't have an 8x8 square) and it came out beautifully, but the texture of the first cake was slightly better. I'm having to restrain myself from overloading Woody and Rose with constant questions on their website, lol. I, too, love the preciseness of RLB's recipes. I weigh everything, even bp and salt with these two cakes! And I love the science behind it all. One quick question: RLB recommends baking strips. I've only used them twice before on non RLB recipes. Each time the cake was indeed flat but had a funny, thin, crisp crust on top and the sides seemed almost underbaked. Is this normal? Any thoughts? Thanks!

Hi all! I just got a copy of The Cake Bible, and I'm very excited. I have a question, though. For reverse creaming, I've always added softened butter to the dry ingredients and mixed until sandy, then added the eggs and other liquids. In TCB, Rose (who I think invented reverse creaming?) adds the butter and not a small amount of liquid to the dry ingredients and says to mix until the dry ingredients are moistened. Obviously, she knows what she's doing, lol. I guess I just worry that the butter won't be evenly dispersed and in small enough pieces by the time the dry ingredients are "moistened." Anyone else overthink crap like this? Michael