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Lol MB! You don't put that much in so that your cake can take off the runway!
I think just for a change I'll try a Yellow Cake box mix WACS recipe from the recipe section. Not sure I've ever tried that.
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Thanks @camomama5 the bears are a first impression mold, the shells are a Jennifer Donzt mold from 'Sugar Delites'
@vldutoit here's a quick vid that agrees with you about glycerin in cake. I guess if I can't taste that bitterness in homemade fondant, I wouldn't taste it in cake either. silly old me.
http://sweetwise.com/videos/glycerin.html
1 tsp. glycerin to 17 oz. flour.
Cake in the oven with glycerine. You are right @vldutoit, it wasn't enough to lite up a jumbo jet at the Anchorage International Airport. I didn't even taste it in the batter. And the batter is always soooo yummy.
The recommendations online said to use about 1 tsp. glycerine for 500 grams of dry ingredients (flour). So I went with an even tsp. Then came the question: when do I put it in? I added it with the butter/ sugar beating.
It was a Sylvia Weinstock yellow butter cake recipe. And I also experimented with that. Her early recipe said to use milk. Her later recipe said to use sour cream in place of milk - so I split the difference. Add flour, added milk, added flour, added sour cream. pretty easy to do.
It's all in the oven now, at least what is left of the batter (I could just eat that with a spork or in a horsed nosebag).
**edited to add and clarify.........the recipes call for a cup of one or the other. One cup milk, or one cup sour cream. I used 1/2 cup milk, and 1/2 cup sour cream total. Dang it smells good in here.
AI toss it in with the milk but I don't think it really matters. I made the butter cake you posted yesterday and could have eaten the entire bowl of batter!!! I made them into cupcakes and there are three left. Now to be fair I cannot tolerate much sugar but my kids and grandkids devoured them. Love those scratch cakes!
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I toss it in with the milk but I don't think it really matters. I made the butter cake you posted yesterday and could have eaten the entire bowl of batter!!! I made them into cupcakes and there are three left. Now to be fair I cannot tolerate much sugar but my kids and grandkids devoured them. Love those scratch cakes!
I KNOW!! It's crazy good how fabulous the batter tastes. Those cakes are my favorite for eating right out of the pan. Most people don't care for the denser scratch cakes, so I've even tried the old tip of putting a tablespoon of Wilton Meringue powder in the batch. It does lighten the cake up a bit without changing the flavor. Makes it more puffed up and springy so-to-speak.
............but the batter is out-of-this-world yummy. I'm still thinking of adding some simply sugar syrup to get the baked cake a little moister, that will be left for another day.
AAwesome
Original message sent by MBalaska
Glycerine in the cake batter. Once again I made a batch of my butter cake recipe and put in two teaspoons of glycerine this time. The cake is really moist. So the glycerine is going to be a regular addition to my recipe.
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