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The silpats in various sizes make my baking and decorating much simpler. Don't know what I would do without one. Love the small ones to bake on, no need for parchment paper. And the big one...
I have to use a lot of it to turn my buttercream white (I use only butter, no crisco). It makes the icing almost curdly and almost impossible to smooth nicely. There is always a huge clump in the...
Love it! Drying time is perfect, it gives me the right time to work with it before it start drying. I recommend this product! Silvina Barboza.
I've tried this fondant and I fell in love with it! Is a really good product, superior quality and great taste! Not coming back to my old fondant. Silvina Barboza Sugar Artist.
I was able to try Renshaw quite some time ago and all I can say is I love it!
HELP! Gourmet flavors???? - Page 400post #5986 of 63982/5/12 at 7:59amThanks for the tips MacsMom!I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
Cake Central Top Pickspost #5987 of 63982/5/12 at 10:24am[quote="MacsMom"]Quote:Originally Posted by bobwonderbunsQuote:Originally Posted by steffla
Unless I'm making a HUGE cake, I half the recipe -- one cake mix/ 4 egg whites... It's at that point I sub 2 whole eggs for 4 egg whites.
Now the chocolate WASC is a whole 'nother animal. I don't like and and I don't use it. I prefer the 3D durable chocolate cake recipe here: http://cakecentral.com/recipe/durable-cake-for-3d-in-chocolate
I use Rebecca Sutterby's who says to use 6 whole eggs or 8 egg whites, so when I half the recipe I use 3 whole eggs. When I quarter the recipe, though, I use just one egg.
I need to try that choc cake recipe! Though I don't have a problem with mine (I now just add a tbls of instant coffee and 2 tbls of cocoa powder, using all water for the liquid), I always want to try recipes recommended by others.
So macsmom.....I am trying to understand what changes you have made with your chocolate cake?...you don't use the chocolate WASC recipe anymore? Do you just use the regular WASC with a choc mix, all water, and then the instant coffee and cocoa powder and 6 whole eggs?
And when you use the yellow cake mix now do you use the 6 whole eggs instead of the 8 egg whites or do you just add the extra egg white?
Sorry for the confusion but I have found your advice is always welcomed!post #5988 of 63982/6/12 at 8:00amSo macsmom.....I am trying to understand what changes you have made with your chocolate cake?...you don't use the chocolate WASC recipe anymore? Do you just use the regular WASC with a choc mix, all water, and then the instant coffee and cocoa powder and 6 whole eggs?
I make the WASC with chocolate cake mix (and chocolate pudding), but I add the instant coffee and cocoa powder.
I use 6 whole eggs whenever I can to save cost, but if it's a cake that has ingredients that may it more dense (like caramel, juice, or alcohol) I use 8 egg whites. If it has to be a white cake, then I use DH white with 9 egg whites.
I did forget to add that when I use DH cake mixes I reduce the sugar by 2 or 3 tbls. Too much sugar causes cakes to sink, and since I've hadrouble with DH cakes sinking in the past I've found that reducing the sugar in the WASC recipe helps.
I was just dumbfounded when I saw that not only did BC reduce their volume, but also increased the price! I was having to buy an extra cake mix to fill my pans enough when baking in a pan larger than 9". In pans under 9", the decreased amount of batter wasn't as noticeable.post #5989 of 63982/6/12 at 9:33amWow I didn't even realize BC had made changes! Thanks for all of the helpful info, I will make a note of it!post #5990 of 63982/6/12 at 10:45ampost #5991 of 63982/6/12 at 12:00pmpost #5992 of 63982/6/12 at 8:59pmpost #5993 of 63982/7/12 at 7:17amLaurabeth, I am still laughing! As a follower of this thread, you had me wondering for awhile just what inside joke I must have missed out on. Then my second thought was perhaps a new cake term that I was unfamiliar with. I really need a new recipe for a good Dillinger.... (That's an awful feeling sometimes when you hit the submit button and it flies off into the ether. I've sure had it happen to me!) Thanks for the fun chuckle today.
JanIf you have knowledge, let others light their candles on it.
Never fear shadows. They simply mean there's a light shining somewhere nearby.If you have knowledge, let others light their candles on it.
Never fear shadows. They simply mean there's a light shining somewhere nearby.post #5994 of 63982/7/12 at 7:19amTo remind y'all, the RECIPE LINKS ARE HERE thread has ALL the recipes and MORE! Check the info in my signature to find it.To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.htmlTo find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.htmlpost #5995 of 63982/7/12 at 9:06amI just love this place! Even when I leave the forums for a while, always come back to this onepost #5996 of 63982/7/12 at 9:27ampost #5997 of 63982/10/12 at 1:10pmpost #5998 of 63982/10/12 at 1:36pmI just made a strawberry cake but it came out super dense. Tasted awesome but the texture was didn't have a nice crumb.
Here is the recipe I used.
1 box white cake mix
1 c flour
1 c sugar
1/2 t salt
1 pkg strawberry jello
1 cup strawberry puree - used frozen strawberries
1/3 c water
1 cup sour cream
2 T oil
Next time I think I will leave out the jello and use egg whites instead of whole eggs...I'm considering leaving out the 2 T of oil too.
Flavor was fine just need to work on getting a better texture.post #5999 of 63982/10/12 at 9:18pmThe best I've tried so far is, rather than the 2-2/3 cups liquid, use 1-1/3 c strawberry drink mix (pureed strawberries for daquiries or margaritas; I used Finest Call brand) and 1-1/3 cups diet lemon lime soda.
Add an extra egg white (9 whites total).
For some reason, it's really hard to get a good texture with strawberry cake! I've been wanting to try 2-2/3 cups melted strawberry ice-cream with extra strawberry extract.post #6000 of 63982/10/12 at 9:40pmI also have been playing around with getting a good texture and tasting strawberry cake. I recently tried adding an additional 1/2 tsp. of baking soda to the recipe. I thought it was worth the try to see if the additional strawberries and/or syrup were making the batter too acidic. It seemed to help quite a bit.
- HELP! Gourmet flavors????
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