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things NOT to ask/say to a baker! - Page 45

post #661 of 2872

Regarding the picture: baking a cake, especially a wedding cake with all-purpose flour? Wouldn't it end up a little heavy?

James H. H. Lampert
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James H. H. Lampert
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post #662 of 2872
Quote:
Originally Posted by hbquikcomjamesl View Post

Regarding the picture: baking a cake, especially a wedding cake with all-purpose flour? Wouldn't it end up a little heavy?

Not if the recipe calls for it!

post #663 of 2872

There's that. And it's certainly not inconceivable that there's a cake recipe that calls for bread flour, or perhaps even a stronger flour than ordinary bread flour.

 

I was, however, under the impression that most cake recipes called for something weaker than A.P. Like cake flour.

 

Of course, the closest I've ever come to baking a scratch cake, so far, was one time when I baked one from Bisquick (based on a recipe that, at least at the time, was on the box). So don't mind me; I'm just a ham-handed beginner.

James H. H. Lampert
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Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
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Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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post #664 of 2872
Quote:
Originally Posted by hbquikcomjamesl View Post

There's that. And it's certainly not inconceivable that there's a cake recipe that calls for bread flour, or perhaps even a stronger flour than ordinary bread flour.

 

I was, however, under the impression that most cake recipes called for something weaker than A.P. Like cake flour.

 

Of course, the closest I've ever come to baking a scratch cake, so far, was one time when I baked one from Bisquick (based on a recipe that, at least at the time, was on the box). So don't mind me; I'm just a ham-handed beginner.

 

 

lots of cakes are made with all purpose or self-rising or self-raising depending on which side of the pond --

 

factor in the whole international date line thing and some of them might be called

already-been-raised...tomorrow  icon_biggrin.gif

the only way to see the rainbow is to look through the rain

 

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the only way to see the rainbow is to look through the rain

 

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post #665 of 2872
Quote:
Originally Posted by nutcase68 View Post

Of course Girl scout cookies are made out of real girl scouts.  Ever notice they don't offer brownies??icon_wink.gif

ROFLMAO
post #666 of 2872
Quote:
Originally Posted by costumeczar View Post

If people say that send them the picture that goes with this article and tell them that just paying you the cost of the ingredients will get them this. http://acaketorememberva.blogspot.com/2009/12/diy-not-so-fastpart-2.html

OMG...I LOVE this picture!! Too right!!!!icon_biggrin.gif
post #667 of 2872
Quote:
Originally Posted by -K8memphis View Post


lots of cakes are made with all purpose or self-rising or self-raising depending on which side of the pond --

factor in the whole international date line thing and some of them might be called
already-been-raised...tomorrow  icon_biggrin.gif

icon_biggrin.gif
post #668 of 2872
Quote:
Originally Posted by hbquikcomjamesl View Post

There's that. And it's certainly not inconceivable that there's a cake recipe that calls for bread flour, or perhaps even a stronger flour than ordinary bread flour.

 

I was, however, under the impression that most cake recipes called for something weaker than A.P. Like cake flour.

 

Of course, the closest I've ever come to baking a scratch cake, so far, was one time when I baked one from Bisquick (based on a recipe that, at least at the time, was on the box). So don't mind me; I'm just a ham-handed beginner.

To really give you a freakout, I couldn't find any cake flour in the stores this week, so I subbed AP flour for cake flour in the recipes that called for it and IT WORKED just fine...wooooooooooooo! You just have to use less, it's all a matter of gluten.

post #669 of 2872
I hate when people try to tell me how to make their cake when they have absoloutley no idea about cake decorating! " I would like the fondant extremely thin" um if I do this is will crack sag and fall of your cake and make for one very talked about wedding cake for all the wrong reasons!
post #670 of 2872
Quote:
Originally Posted by costumeczar View Post

To really give you a freakout, I couldn't find any cake flour in the stores this week, so I subbed AP flour for cake flour in the recipes that called for it and IT WORKED just fine...wooooooooooooo! You just have to use less, it's all a matter of gluten.

 

You could also use soft wheat flour...

post #671 of 2872
Quote:
Originally Posted by ellavanilla View Post

 

You could also use soft wheat flour...

That would be either the same as cake flour or biscuit flour, so I just opted for the AP with less of it. It works fine, as the cake scraps I was eating today provedicon_rolleyes.gif

post #672 of 2872

I have been doing cakes for over 10 years for friends and family-and for the past 2 years at a retail store.  After I do them I post them on my facebook etc. Today I posted a new cake I did, and one of my long time friends commented "Who knew you were so talented...."  REALLY!!!  Who says that?

post #673 of 2872

Indeed. "cake flour" is a type of "soft" or "weak" flour (so-called because it comes from soft wheat, and forms weak gluten), while "bread flour" is a type of "hard" or "strong" flour (so-called because it comes from hard wheat, and forms strong gluten). All purpose flour, whether it comes from blending strong and weak flours, or from wheat that falls somewhere between "hard" and "soft," forms gluten of medium strength.

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
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Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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post #674 of 2872
This one time I had a couple that wanted to know if my cakes are halal (that means that they dont have animal products in it especially pig) and I said that my cakes don't have gelatin it it and they dimanded a list with all my cake ingredients! Lets say I kindly said no.
Jesus loves you!
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Jesus loves you!
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post #675 of 2872
Quote:
Originally Posted by taartenmaker View Post

This one time I had a couple that wanted to know if my cakes are halal (that means that they dont have animal products in it especially pig) and I said that my cakes don't have gelatin it it and they dimanded a list with all my cake ingredients! Lets say I kindly said no.

That wouldn't bother me so much, but I wouldn't give them the recipe. If you have to label your products you have to list the ingredients, so it would be something similar to that. It's when somebody wants the proportions that you say oh hell no.
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