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Wilton says meringue powder to make cake rise high???? - Page 4

post #46 of 55
With my expirence the meringue powder did not work. It made no change to the cake.
I spoke to my professor at school (who is a pastry chef-I'm in pastry school)and she claims that there is no difference if it is added or not.
she claims that wilton says to add the powder as a marketing strategy. (maybe people will buy more cans of the half empty meringue powder)

(my professor does not like wilton to much!!!) icon_sad.gif

But, all I can say is that when I tried it, it did not work.
post #47 of 55
Quote:
Originally Posted by alicia_froedge

Is Wilton the only brand of Meringue powder or is there other brands?



There are other brands. I bought mine from Williams-Sonoma, by CK Products who supply a lot of commercial bakeries. I was also in Pearle art store and they carry products for baking, including pans. Their brand was from Magic Line, the same company that makes baking pans.
post #48 of 55
Hey. I wanted to ask,
I read one thread that said they also used the cake extender when they tried this,

So that means that even when using the cake extender that was not enough, you also are having to use the meringue powder

I am just starting out and have yet to really get to try any of these recipes or different variations.

I am just trying to read, listen, ask questions for clarification and take notes.

It is pretty hard to keep up with all the differences in recipes and uses for ingredients.

I have baked alot of regular cakes for my family such as chocolate cake w/ chocolate icing. I just use a box mix.

What I was wondering was I usually use my 9x13 cake pan and my cakes usually rise about 1/3 from the top, maybe a little less, but are really pretty good.

They dont really look thin at all.

But anyways, If I use the cake extender, and / or the meringue powder, if that does actually work, will using that same pan make it rise alot higher?
If so that would be alot more professional looking. alot more beefy.

I know this is a long question, but thats just the way I am. I like to really explain what I am asking so that hopefully what I am asking makes sense.

Sorry, I cant help it. My fingers wont shut up!!!! LOL
post #49 of 55
Hi all!
I did try the meringue pwdr in a carrot cake ( I figured a start my experiment with a heavy cake) & I did not see that much difference in height; however, there was a differinate difference with texture- it was lighter, which is never a bad thing... icon_lol.gif

What do you thing?

Do think that for heavier cakes you would see a differnece in texture as apose height? thumbs_up.gifthumbs_up.gif
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post #50 of 55
Crystalcakes5:

You use cake extender when you need or want more amount of batter.
Meringue powder supossedly helps the cake to rise somewhat higher.
Hope this helps.
post #51 of 55

I've read through the posts about meringue powder helping your cakes to rise really high. I would like to know if this changes the density of the cake at all? Will the cake still be sturdy enough to add fondant on top as well as cake toppers etc?

post #52 of 55
Quote:
Originally Posted by HeavAnLeeCrumbs View Post

I've read through the posts about meringue powder helping your cakes to rise really high. I would like to know if this changes the density of the cake at all? Will the cake still be sturdy enough to add fondant on top as well as cake toppers etc?

Hi, it's funny that you came across this post 8 years later and I came across it today for you. It must be the reason for my surprise yesterday; to answer your question. So, I was baking a cake and didn't have enough eggs. I looked at my meringue powder to see if there was a substitute for eggs. Indeed there was for egg whitest. 2t powder+2T water=1 egg white. My box called for 3 eggs but I used the substitute and the cake rose incredibly high, was extremely moist and I used a large Wilton heart shaped pan. I set the timer for it to cool for 15 min. That was not enough time because when I took mine out, it split in half and was still warm/hot in the middle. Had I left it to cool more, it would have been the perfect consistency for fondant and icing!
post #53 of 55
Great idea. I'm going to give this a try. icon_smile.gif
post #54 of 55

Hi everyone, I tried the meringue method on my scratch cake as people sometimes say my scratch cakes are not light and airy enough.  The meringue powder added more rise and hence more fluff, but it was still stable enough to stack and even carve.  I now do all my cakes from scratch this way.

 

Here's an example of what I did:

to  the Cake Bible's white velvet butter cake, I added 2 tblsp of wilton's meringue powder in with the dry ingredients and followed the recipe as usual (only other alteration was I reduced the vanilla by 1/2 as the meringue powder has a strong vanilla flavour, if you can find flavourless meringue powder, if it exists, it might be better or omit the vanilla in your recipe)

 

Hope that helps.

post #55 of 55

@gdeosaran I've just started adding 1 Tablespoon of Meringue powder to my butter cake recipe.  It just gives it a touch of lightness.  I really like it.  Just toss it in with the dry ingredients.

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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