I want to make this cake http://www.browneyedbaker.com/snickers-cake/
I think i have already got off to a bad start. Firstly I don't have three tins to bake it in, so i have just used one 20cm tin. I have lowered the temp and i will bake it for longer. It is in the oven now so hopefully it will turn out ok. I didn't use all the batter as the tin was already over half full so hopefully it will be big enough and then I will attempt to slice it in to three layers.
The second problem was that I didn't actually have enough buttermilk. I only had one cup and i should have used 1 1/2 cups. I added a small amount of heavy cream. should this affect it too much?
The third and main problem is that the nougat filling requires 1 cup of granulated sugar. I only have powdered sugar. Is it ok to use it instead? I am worried that it will end up too thick
the smaller pan might not exactly work -- i hope it does for you but might be trouble there getting it cooked in the middle but i hope not -- maybe go with two layers?
i don't think the buttermilk/cream thing is a real issue --
it could work -- but for something like nougat i would not try to sub in powdered for sugar just because i've had so much failure with making candy in my youth -- i'd stick to the recipe -- and you would need about twice as much more powdered to make up the same amount as regular sugar -- if you google it you can find the exact ratio
and here's what domino says
A. It is not recommended to substitute confectioners sugar forgranulated sugar. Since confectioners sugar has a much finer texture, and it contains a small percentage of cornstarch to prevent caking, substituting can give you unexpected results."
thanks, I actually went out and bought some sugar so i could make it properly. The cake has seemed to bake properly. It dipped in the middle so i have cut the top off to level it and it seems cooked inside. it is still a bit warm so i have put it in the fridge to firm up slightly so i can cut it
The nougat tastes nice but i can feel the grains of sugar. I stirred the sugar with the melted butter and evaporated milk but it obviously didn't dissolve properly
making candy is a trip unto itself -- maybe it didn't melt -- but it might have melted and re-crystalized because if the sugar crystalized around the edge of the pot or if it was crystalized and clinging to the spoon -- those crystals will re-infect the whole batch back into being crystals --
congrats on the cake success --
that cake picture/recipe looks/sounds outstanding -- sometimes the first time is our practice run -- for me it's the also my second and third time as practice runs hahahaha