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things NOT to ask/say to a baker! - Page 47

post #691 of 3007
Quote:
Originally Posted by sixinarow View Post

Here's one--  Since you're just starting out, how about you give me a 3 tiered-fondant-covered-modeling-chocolate-figure-toppered-6-flavored-torted cake for my daughter's bridal shower..in 2 days. It'll be good for you and give you lots of exposure.
How kind of you to think of me but I'd rather GIVE you a poke in the eye. That'd work better for my schedule. icon_biggrin.gif


I got that too once! Just laughed it off to show them how ridiculous that is ' ha ha your so funny!'
post #692 of 3007

Costumeczar I know all about the proteins in the different flours but they are only fairly new here as I said.  I have also never seen a recipe in an Australian cookbook that calls for cake flour.  Is it something that pops up regularly in Overseas books?  I wonder if different recipes are formulated slightly differently to account for the different flours.  I make wonderful cake but I will say I am very careful about not over mixing once the flour goes in.

post #693 of 3007

Word, you don't need to do any blessing for cake, and as long as your utensils are clean it's cool. Most commercial fondants are suitable for vegetarians as well, it's the homemade ones that are made with gelatin.

I'm assuming everyone washes their spatulas after sticking them into a great big piece of pig. Joke.
 

"Taste your words before you feed them to people."
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"Taste your words before you feed them to people."
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post #694 of 3007
Quote:
Originally Posted by cazza1 View Post

Costumeczar I know all about the proteins in the different flours but they are only fairly new here as I said.  I have also never seen a recipe in an Australian cookbook that calls for cake flour.  Is it something that pops up regularly in Overseas books?  I wonder if different recipes are formulated slightly differently to account for the different flours.  I make wonderful cake but I will say I am very careful about not over mixing once the flour goes in.

In the UK, from what I know we don't have cake flour readily available, always thought it was an American thing too. Recipes generally either call for plain or self-raising flour. When I get a recipe online sometimes it calls for cake flour, I tried a substitute once, If I remember correctly you substitute some plain flour for cornflour, don't know the ratios from memory, didn't notice that much of a difference.
post #695 of 3007
Quote:
Originally Posted by meriem View Post

I'm a Muslim, a halal cake is petty easy to accomplish. The food doesn't need to be blessed, the only time food is blessed is when meat is being slaughtered (not applicable to cakes) and when we actually eat ( we say 'bismillah' in the name of Allah). In terms of cakes it just needs to be 100% alcohol free so including vanilla extract ( I use beans or the paste) and gelatine free. I have never been taught of not using the same spatula as you would use in another cake ( you do wash it right!) things don't need to be 100% separate as long as no contamination occurs. And yes kosher and halal are very similar (kosher IMO slightly more strict) if it's kosher then Muslims can eat it! With regards to the op I don't see why you can't list the ingredients just to keep your costumer's mind at ease
Exactly. No animal products, no alcohol, and following standard safe food handling practices (which are required anyway to avoid cross-contamination) = halal.
post #696 of 3007
I've never used cake flour, a tiny box costs $5 while I can get 5 times as much AP flour for $2. My cakes will just have to be a little heavier until I can get into ordering wholesale to make it affordable! The fact that its not used in other countries make me wonder if its yet another of those American ripoffs that we're so fond of.
elsewhere.
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elsewhere.
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post #697 of 3007

I am from a country where it is hard to find cakeflour (Holland). But after some search ( inspired by this site) I did find it and yes, it does make a difference. It gives a much softer and tender crumb. Teddybear soft. icon_smile.gif

post #698 of 3007

while i'm not doubting the ripoff part--splurge one day and try it

 

like make two pound cakes or something -- maybe split one recipe--make half with each kind

 

and you'll see a significant difference-- ;)

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #699 of 3007
Maybe I will, if I'm feeling flush! But I fear it's a door I don't want to open, like when I gave Nielsen Massey Vanilla Paste a try instead of the extract I was buying Costco for much less...
elsewhere.
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elsewhere.
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post #700 of 3007

My neighbor called the a few weeks back... He knows I bake... He says he needs a favor... I ask him what and he tells me he needs a vanilla cake with vanilla icing for his grandson's birthday...

My neighbor has custody of his grandson and his wife passed many years ago, so I do bake for them occasionally since I have known this man for over twenty years and have watched his grandson grow up... He has never asked for anything odd or extra or special...

so I say sure... when do you need it...

He says tomorrow...   icon_eek.gif

I know his grandson... and the boy is a goat... he will eat anything and doesn't bother tasting it most of the time...

I did make him a simple in pan oval cake... it was only for him and his son anyhow... And I reminded him to please give me more notice... 

I guess it is a good think I love my neighbors!  icon_smile.gif

post #701 of 3007
Quote:
Originally Posted by kikiandkyle View Post

Maybe I will, if I'm feeling flush! But I fear it's a door I don't want to open, like when I gave Nielsen Massey Vanilla Paste a try instead of the extract I was buying Costco for much less...

 

 

bwuwahahaha

 

icon_lol.gif

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #702 of 3007
Quote:
Originally Posted by sixinarow View Post

Here's one--  Since you're just starting out, how about you give me a 3 tiered-fondant-covered-modeling-chocolate-figure-toppered-6-flavored-torted cake for my daughter's bridal shower..in 2 days. It'll be good for you and give you lots of exposure.

How kind of you to think of me but I'd rather GIVE you a poke in the eye. That'd work better for my schedule. icon_biggrin.gif

GIRL..........does that not make you want to smack her face ?!  AND on top of all that they want it for about a fourth of it's worth !  GRRRRRR !!!

post #703 of 3007
Quote:
Originally Posted by kikiandkyle View Post

I've never used cake flour, a tiny box costs $5 while I can get 5 times as much AP flour for $2. My cakes will just have to be a little heavier until I can get into ordering wholesale to make it affordable! The fact that its not used in other countries make me wonder if its yet another of those American ripoffs that we're so fond of.
Cake flour is priced so high at grocery stores because it is a specialty item there. You can get a 50# bag of cake flour at Restaurant Depot for ~$15, even if you end up throwing most of it away you are still probably saving money.

It is definitely not a ripoff, the type of flour used can have a significant effect on the texture of the cake. If you don't have access to buy in bulk, whether or not this is worth the premium is another question.
post #704 of 3007
Quote:
Originally Posted by kikiandkyle View Post

I've never used cake flour, a tiny box costs $5 while I can get 5 times as much AP flour for $2. My cakes will just have to be a little heavier until I can get into ordering wholesale to make it affordable! The fact that its not used in other countries make me wonder if its yet another of those American ripoffs that we're so fond of.

So you're in fear of making your cakes taste better? Because that's exactly what cake flour does. I remember the first time I used cake flour it makes a world of difference. Even my daughter who doesn't really like cake loves vanilla cake made with real cake flour.
post #705 of 3007

I've heard that you can use a couple of tablespoons of cornstarch in AP flour(remove 2 tbsp from the flour first, then replace with cornstarch) to emulate cake flour.  Maybe try that out, so you can get the tenderness of cake flour at AP flour prices.  I do agree, that using cake flour makes the difference for the better if the recipe calls for it.  I also add instant pudding or sour cream to the batter to make it really moist, and light.  Hope this helps.

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