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This cream cake is just awsome!!!! Thank you BakeWise - Page 2

post #16 of 33
Hi, thanks...could you also share the recipe for the filling too? Sounds real yummy!
Jesus is Lord!
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Jesus is Lord!
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post #17 of 33
It sounds delish and I going to try it too.
yummmm...cake!
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yummmm...cake!
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post #18 of 33
I have the sky high cookbook...thanks so much for the information, baking_fool...I'm writing your correction on a Post-it and sticking it on the page.

The sky high in the title refers to the fact that every cake recipe in the book is to make a triple layer and the ingredient amounts are given for that.
There's great filling & frosting recipes too.
I've never made anything, but they all look sooo good!!
post #19 of 33
Thread Starter 
I have only tryed this one recipe and it was awsome icon_smile.gif

I can't wait to try more.

the mousse was really easy
2 tbsp peach schnapps
2/3 cup sugar
1 lb frozen peaches, thawed
1 tbsp lemon juice
1 tsp unflavored gelatin powder
1 c heavy cream

combine peaches, sugar, lemon juice and 1/4 c water in a blender or food processer and puree untill smooth. transfer puree to a bowl.
soak gelatin in schnapps for about 5 min untill bloomed. Microwave on low untill for 10 to 15 min. Stir to dissolve and whisk in to peach puree. Whip heavy cream untill stiff. Fold into puree.

I let it chill till it had set up some berfore I put it in the cake.

ENJOY icon_biggrin.gif
"To ask a question may be a moment shamed, but to not ask and remain ignorant, would be a life time shamed."
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"To ask a question may be a moment shamed, but to not ask and remain ignorant, would be a life time shamed."
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post #20 of 33
Quote:
Originally Posted by baking_fool

No sky high is not a high altitude baking book, I have one called Pie in the Sky that addresses high altitude baking but I have only make 2 recipes from it. I am only at 5,000 ft and most of the time sea level recipes come out for me. I have only had to tweak a few. But I can say that the info in Pie in the Sky is good for high altitude.



Thanks, baking_fool...I'll check out Pie in the Sky!
post #21 of 33
hey guys i was reading the new additions to this thread and now i have another silly question... what in the high heavens is high altitude baking?? HAHA it sounds pretty strange but i suppose i'll just punch it into the ever trusty google and figure it out icon_smile.gif
~Never be afraid to try something new. Remember, amateurs built the ark. Professionals built the Titanic.~
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~Never be afraid to try something new. Remember, amateurs built the ark. Professionals built the Titanic.~
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post #22 of 33
Thread Starter 
There is no such thing as a a dumb question icon_wink.gif

High Altitude refers to how many miles above sea level you are at, now some one correct me if i am wrong because I very much can be, but I think one is offically at high altitude around 4,000 ft?

HTH
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post #23 of 33
Right, high altitude refers to where you live and anything over 3500 feet above sea level is considered high altitude.

I don't know why, but the science of baking doesn't work the same up here icon_rolleyes.gif. Recipes need to be adjusted by reducing leavening and sugar; increasing fat and liquid; decreasing oven temperature and slightly decreased baking time. I've lived here almost 15 years and still struggle at times with adjustments.

Water also boils at a lower temperature here (19icon_cool.gif so making candies and fudge or cooking sugar is affected. Other cooking is fine though.
post #24 of 33
Thread Starter 
When I first moved to a higher altitude I noticed the sugar cooking too. The first time I made carmel I was so confused as to why it burned to bad and fast, lol I know better now. icon_biggrin.gif
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post #25 of 33
I decided to make fudge last year for my "away" Christmas gifts. What an, ahem, adventure icon_redface.gif. In the process, I found a great chart online with the conversions. I printed it but didn't save the website and it's not on my printout anywhere. According to the chart:

soft ball 224-230
firm ball 232-238
hard ball 240-258
soft crack 260-280
hard crack 290-300
post #26 of 33
wow thanks!!
it seems so strange but then again, a lot of science puzzles me icon_razz.gif
and so you can actually buy books with recipes designed specifically for people living "above normal altitude" hehe
im so immature but i keep giggling at this concept... it's just such a new idea to me!! i do know though that when we go to the snow, if we take packets of chips or anything, the altitdue blows the bag up for some bizarre reason@@
i wonder what altitude i live at?? I'll google that too!!
~Never be afraid to try something new. Remember, amateurs built the ark. Professionals built the Titanic.~
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~Never be afraid to try something new. Remember, amateurs built the ark. Professionals built the Titanic.~
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post #27 of 33
Quote:
Originally Posted by baking_fool

I have only tryed this one recipe and it was awsome icon_smile.gif

I can't wait to try more.

the mousse was really easy
2 tbsp peach schnapps
2/3 cup sugar
1 lb frozen peaches, thawed
1 tbsp lemon juice
1 tsp unflavored gelatin powder
1 c heavy cream

combine peaches, sugar, lemon juice and 1/4 c water in a blender or food processer and puree untill smooth. transfer puree to a bowl.
soak gelatin in schnapps for about 5 min untill bloomed. Microwave on low untill for 10 to 15 min. Stir to dissolve and whisk in to peach puree. Whip heavy cream untill stiff. Fold into puree.

I let it chill till it had set up some berfore I put it in the cake.

ENJOY icon_biggrin.gif




Should it maybe microwave for 10 to 15 seconds...
post #28 of 33
Thread Starter 
Sorry that was deffenatly a typo, it is seconds, but I perfer to warm it up on the stove rather then the micro.
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post #29 of 33
Mmmm - that peach mousse sounds heavenly - thanks for posting the recipe.
post #30 of 33
Sounds like a great recipe! Thanks. Would this recipe hold up to stacking?
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