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Miksadie
Newbie
Joined: May 05, 2008
Posts: 16
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 Posted:
Fri Aug 15, 2008 11:44 am |
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I am interested in hearing what coco powders everyone uses. I bought Confetti Cakes book which I LOVE!!! In a recipe she says you high-quality cocoa powder but not sure what she means. Is Hershe's high-quality...
Also she says use cake flour. Is this the same thing as all-purpose flour? I tried to find it and there was not any.
Thanks for all the help. This website is invaluable to me as a newbie!!!
Mikki
www.funder5.blogspot.com
www.scentsy.com/mikki |
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Kim_in_CajunCountry
Frequent Member
Joined: Apr 19, 2008
Posts: 385
Location: South Louisiana, smack dab in the middle of Cajun Country
Birthday: Sep 08
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Fri Aug 15, 2008 12:46 pm |
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I like Hershey Special Dark, which contains dutch processed cocoa. (It's also great for achieving black royal icing). Recently, I stopped at the store to pick up a can to make a simple chocolate frosting and I noticed Ghirardelli's Sweet Ground Chocolate and Cocoa. There's a recipe on the can for chocolate frosting and let me tell you...it's wonderful! It has a smooth taste and subtle mocha flavor to it. It is sweetened, so you would need to adjust any recipes that call for sugar.
http://shop.ghirardelli.com/pr....._and_Cocoa |
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Jasmine33
Frequent Member
Joined: Jul 23, 2008
Posts: 249
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Fri Aug 15, 2008 1:21 pm |
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For cake flour I take 1 cup of ap flour and remove 1 Tbs, then add in 1 Tbs of cornstarch. Or you can buy Swans Down. |
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allydav
Junior Member
Joined: Sep 20, 2007
Posts: 67
Location: Phoenix AZ
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Fri Aug 15, 2008 1:33 pm |
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Softassilk is the cake four that is most commonly seen in grocery stores. It is sold in a box. It looks kind of like an over sized box of cake mix. I normally use Hershey's cocoa and it's good. Be careful with using cocoa powder though. If a recipe calls for dutch process, make sure you use dutch and don't sub with regular. I don't remember exactly how it works, but it affects the leavening. Dutch reacts differently with baking soda than baking powder. Maybe someone else can explain it better. Hope this helps! |
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loriemoms
Forum SuperStar!
Joined: Nov 09, 2005
Posts: 2638
Birthday: Feb 12
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Fri Aug 15, 2008 1:33 pm |
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I also use gherdellis unsweetened cocoa and I use purasnow cake flour.
Has anyone tried using cake flour in the WASC recipe? |
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jennifer7777
Frequent Member
Joined: Dec 30, 2006
Posts: 356
Location: CA
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Fri Aug 15, 2008 1:40 pm |
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I use Hershey's cocoa and either Pillsbury's Soft-as-Silk or Swans Down cake flour. |
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CakesByLJ
Forum Fanatic
Joined: Dec 07, 2005
Posts: 1079
Location: Clarksville, TN
Gallery Supporter Member
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Fri Aug 15, 2008 1:45 pm |
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Homemade-Goodies
Frequent Member
Joined: Mar 08, 2008
Posts: 430
Location: Purmerend, The Netherlands
Birthday: Oct 15
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Fri Aug 15, 2008 1:53 pm |
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I do just about the same as jasmine33, but my substitution instruction in Better Homes & Gardens cookbook doesn't mention cornstarch...I'll try that once and see.
As for cocoa, living in Holland, I can only use Dutch cocoa, hehe. I use the Blooker brand, works wonderfully! |
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Lady_Phoenix
Regular Member
Joined: Mar 07, 2008
Posts: 194
Location: Charlestown, Indiana
Birthday: Nov 21
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Fri Aug 15, 2008 2:06 pm |
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I use Swans Down cake flour. For cocoa I use Hersheys special dark. Haven't seen the Ghirardelli at my store but I will keep my eyes peeled for it! |
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loriemoms
Forum SuperStar!
Joined: Nov 09, 2005
Posts: 2638
Birthday: Feb 12
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Fri Aug 15, 2008 2:36 pm |
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fluttercakes
Regular Member
Joined: Jun 10, 2007
Posts: 192
Location: Fayetteville, GA
Birthday: Nov 18
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Fri Aug 15, 2008 3:00 pm |
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I used Hershey's Regular Cocoa Powder and their Special Dark as well. I used to use Swan's Down Cake Flour since that is the only flour I could find in my area, but I became a member of a foodservice supplier who carries the huge bags of Purasnow (Foodservice version of Softasilk), and I love using it much more so then the Swan's Down! |
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Narie
Forum Addict
Joined: May 29, 2006
Posts: 965
Location: Northern Indiana
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Fri Aug 15, 2008 4:57 pm |
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All purpose flour and cake flour are different. The major difference is the gluten levels. The lower the gluten level is the more delicate the texture of the end product. Cake flour has a very low gluten level plus it is very finely milled. Actually they are made from different varieties of wheat. Cake, pastry, and bread flours are the basic types; all purpose flour can be used in place of the different types, which is why it is called all purpose. I use Swansdown when cake flour is called for in a recipe and all purpose if the recipe just asks for flour.
I use Hersey's Cocoa and skip the recipes that ask for dutch processed cocoa simply because I don't have any in my pantry. I also use Ghirardelli's products when I can find them.[/quote] |
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CakesByLJ
Forum Fanatic
Joined: Dec 07, 2005
Posts: 1079
Location: Clarksville, TN
Gallery Supporter Member
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Fri Aug 15, 2008 6:11 pm |
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Ironbaker
Forum SuperStar!
Joined: Apr 25, 2005
Posts: 2044
Location: Atlanta, GA
Birthday: Oct 02
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Fri Aug 15, 2008 10:25 pm |
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thecakebox
Regular Member
Joined: Feb 09, 2008
Posts: 157
Location: Oceanside, CA
Birthday: Jun 21
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Fri Aug 15, 2008 11:14 pm |
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I like a half/half mixture of ghiradelli's unsweetened cocoa and cocoa from the bulk bins at my local whole foods store. I use swans down and softasilk and i couldn't tell much of a difference between the brands. |
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I made the whole recipe, using 8 oz cake flour (softasilk), and a commercial grade white cake mix (Gold Metal, or GFS brand is fine).... It has a very tender crumb, almost the texture of a sponge cake; flavor is good.. It passes the test this time.. 
