How Do I Make A Cake That Has Rough Texture?

Decorating By arline Updated 22 Jun 2008 , 6:53am by JanH

arline Posted 22 Jun 2008 , 5:01am
post #1 of 2

I want to try and duplicate a famous bakery's cupcake that they sell. It's TAN colored cake with TAN icing/glaze (almost looks poured on) - VERY MOIST. They call it "Tea Cakes" but I suspect it's perhaps really a Caramel Cake recipe that they renamed. I must admit I've never eaten Caramel cake but I am assuming I'm on the right track. One of the characteristics is that the cake is "rough" - large, open texture - similar to banana cake or maybe carrot cake. I know that it has buttermilk in the ingred., that's the only ingred. I know for sure. So, what method or ingred. would help insure that the texture is rough and NOT smooth like a typical cake or pound cake or chiffon cake? And no, these Tea Cakes are not like the cookies by the same name. Thanks so much.

arline

1 reply
JanH Posted 22 Jun 2008 , 6:53am
post #2 of 2

You might get more responses if you named the famous bakery....

I know that all purpose flour recipes yield a larger crumb than cake flour recipes.

However, do you think the bakery might be using a quick bread recipe (which would have a coarser crumb than a cake recipe)?

Tea cake recipes:

http://forum.cakecentral.com/cake-decorating-ftopict-50157-.html

http://forum.cakecentral.com/cake-decorating-ftopict-311383-.html

HTH

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