GHOST_USER_NAME Posted 14 Mar 2005 , 9:02pm

There are lots of rednecks here in California (more than when I lived in NC) and nothing worse than a Yankee redneck(I'm originally from Ohio)!!

I've seen them all......

nanni Posted 14 Mar 2005 , 9:35pm

I'm from New England and live in Ky!! It seems they always put the "best of the best" on tv when there is an interview regarding a tragedy-real boost to what others think of the south/southeast! But if we were all the same-what a dreary world this would be (but sometimes it is quite embarrasing anyway!)

cakelady1994 Posted 14 Mar 2005 , 10:18pm

hi. i've lived in ky all my 44 years and i'm not offended by the comment.i agree with ninni when it come to interviews thy find the dumbest person thy can to talk to. that makes the rest of us look dumb. tcturtle shell when i was young we use the same stuff on our biscuits to. it must be a country folk thing.( county folk can survive anything)lol icon_lol.gif

flayvurdfun Posted 18 Mar 2005 , 8:13am

hmmm, using creamer.....thats an idea!!!!!!

m0use Posted 18 Mar 2005 , 3:52pm

I just made a buttermilk spice cake the other day from the cake mix doctor book- very moist but a little too crumbly for me, maybe I will add an extra egg and a little more oil next time.
So buttermilk works good too. I am going to try a buttermilk chocolate cake for a bridal shower cake that I have to make for March 26th, so we wil see how that turns out as well.

Mchelle Posted 18 Mar 2005 , 6:32pm

You all are too funny icon_biggrin.gif

GHOST_USER_NAME Posted 18 Mar 2005 , 6:46pm

I used to strictly use buttermilk before I discovered the creamers.

AgentCakeBaker Posted 19 Mar 2005 , 11:54pm

Cali4dawn

I'm going to try using a french vanilla creamer from Coffeemate instead of milk. I can already taste it melting in my mouth.

You mentioned that you could add fancy liquers to the simple syrup. How much of the liquer do you add to the water and sugar mixture?

flayvurdfun Posted 22 Mar 2005 , 8:46am

Just read this post....wow... I will also try using milk to see how much of a difference!!! icon_wink.gifthumbs_up.gif

GHOST_USER_NAME Posted 24 Mar 2005 , 10:54am
Quote:
Originally Posted by AgentCakeBaker

Cali4dawn

You mentioned that you could add fancy liqueurs to the simple syrup. How much of the liqueur do you add to the water and sugar mixture?




When I use Liqueurs, I use them straight. I don't see why you could not water them down, but I would not add any sugar.

AgentCakeBaker Posted 28 Mar 2005 , 4:25pm
Quote:
Originally Posted by cali4dawn

Quote:
Originally Posted by AgentCakeBaker

Cali4dawn

You mentioned that you could add fancy liqueurs to the simple syrup. How much of the liqueur do you add to the water and sugar mixture?



When I use Liqueurs, I use them straight. I don't see why you could not water them down, but I would not add any sugar.


Great! I'll try it with my next cake. Thanks Dawn!

lisalamm Posted 29 Mar 2005 , 3:07pm

I would like to bake my cake today to be served on Saturday. I would like to frost it on Thursday. Should I freeze the cake or just let it sit out until Thursday? And then how do I store it after icing it on Thursday so the icing doesn't get stale and hard? Thanks for the help once again!

Ladycake Posted 29 Mar 2005 , 3:10pm
Quote:
Originally Posted by lisalamm

I would like to bake my cake today to be served on Saturday. I would like to frost it on Thursday. Should I freeze the cake or just let it sit out until Thursday? And then how do I store it after icing it on Thursday so the icing doesn't get stale and hard? Thanks for the help once again!





Bake your cake today and atleast crumb coat it on Wed Wrap it on the baord in saran wrap and let it just sit on your counter and if you choose you can then decorate it on Thursday it will be fine for sat...

peacockplace Posted 29 Mar 2005 , 4:42pm

I know I read somewhere not to add milk to chocolate because it will be too moist....true?

tcturtleshell Posted 29 Mar 2005 , 4:48pm

I add buttermilk to chocolate cakes. It is sooooooo good!!!! I don't know about adding milk. Never have. Maybe someone will know~

Mchelle Posted 29 Mar 2005 , 4:56pm

I use buttermilk too. It enhances the chocolate flavor, mmmmm!

m0use Posted 29 Mar 2005 , 5:39pm
Quote:
Originally Posted by peacockplace

I know I read somewhere not to add milk to chocolate because it will be too moist....true?



Actually they were talking about rice milk or soy milk making it too moist. Adding rice milk or soy milk straight to any cake will make it too moist. I always use 50/50 of water and rice milk when I had rice milk to a cake. But if you use cow's milk or buttermilk it will be moist, but not too moist.

AngelWendy Posted 29 Mar 2005 , 6:55pm

Is the simple sugar syrup used just to moisten or does it work as a crumb coat as well? Thanks!

~AngelWendy

Ladycake Posted 29 Mar 2005 , 10:24pm
Quote:
Originally Posted by AngelWendy

Is the simple sugar syrup used just to moisten or does it work as a crumb coat as well? Thanks!

~AngelWendy




Simple sugar syrup is the same thing as karo syrup just depends what part of the world your from ... it would not be used as a crumb coat it would be used to moisten a cake.... you could brush that on to your cake and then do your crumb coat and then add your regular amount of frosting...

lisalamm Posted 29 Mar 2005 , 10:31pm

Does anyone use creamers in a chocolate cake? If so, what flavor?

flayvurdfun Posted 30 Mar 2005 , 1:27pm

I havent but my neighbor told me that she used the hazelnut flavored liquid creamer in her devil foods cake....she said it made it tastelike some candy bar with hazelnut in it....she liked it but wouldnt do it again, I would think use vanilla with vanilla and so on...the vanilla caramel would be good with vanilla too I think....hmmm will have to try it...after all I like those FOO FOO coffees, and my creamer has to be flavored, my husband cant stand it...has to have his straight!!!

cakeconfections Posted 30 Mar 2005 , 1:50pm
Quote:
Originally Posted by lisalamm

Does anyone use creamers in a chocolate cake? If so, what flavor?




Amerreto is a good one to put in chocolate or vanilla cakes. It is even great in icing.

GHOST_USER_NAME Posted 30 Mar 2005 , 6:41pm

I never use water in my cakes... period. I use at least milk if nothing something more (buttermilk, coffee creamers). I haven't seen how it effects a chocolate cake any differently than any other flavor cake as far as moistness is concerned.

m0use Posted 31 Mar 2005 , 3:55pm

Rice milk and soy milk seem to be the only things when used straight that make a cake too moist. I have baked and cooked with rice milk and it definitely can add too much moisture if you aren't careful. So that's why I always water it down to 50/50 mixture when baking a cake- I don't have any problems with my cake falling apart because it's too moist.

flayvurdfun Posted 1 Apr 2005 , 8:05am

I have never heard of rice milk either till this site....its not here in our commissary!

m0use Posted 1 Apr 2005 , 2:12pm

I drink rice milk because I have a slight milk allergy. Besides I prefer the taste of rice milk over cow's milk, cow's milk tastes bitter to me.

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