Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

mmlstarr

mmlstarr

@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?

mmlstarr

mmlstarr

@jimb0  

Yes, it's true about the added the 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?

×
×
  • Create New...