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Vanilla cake scare - Page 3

post #31 of 38

Stay safe Mimi!

post #32 of 38
What about trying the reverse creaming method? I've used it when I make my coconut cake and it turns out well.
post #33 of 38
Quote:
Originally Posted by MimiFix View Post
 

MB, this variation sounds delicious. We're getting hit with that big snowstorm tomorrow; buttermilk muffin donuts should be hot from my oven mid-storm. 

 

We got two feet of snow. I hate complaining to the Alaska members, but suffice it to say, I am so tired of shoveling.

 

While it was snowing I made MB's variation and it is truly delicious. The mace really makes a difference. Thanks, MB!

 

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post #34 of 38

You're welcome, It's fun making variations on recipes.  I made this with real buttermilk.  It made the cake rich and creamier if that's a word that makes sense.  I've never baked with real buttermilk, but it added a dimension that surprised me.

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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post #35 of 38

At the beginning of my baking career I only used real buttermilk. But over time, when my bakery ran out or the milk truck was late, I had to substitute with a faux version. I can tell the difference; the faux buttermilk products lack the tang and lighter texture. But not one customer noticed. So I made the switch with all my recipes. It made life a little easier (cross an ingredient off my inventory list) and cheaper (same reason). I'm all for making life easier if the final product is still excellent. 

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post #36 of 38
The powdered buttermilk? Hmmm. Might look into that.
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post #37 of 38
Quote:
Originally Posted by AZCouture View Post

The powdered buttermilk? Hmmm. Might look into that.

 

AZ, I've used powdered buttermilk with success but in this particular case I made a phony buttermilk by mixing milk with lemon juice or vinegar. It also works by adding them separately to the batter. (But I didn't like to confuse my bakers so when the recipe said "add buttermilk" they had a thick liquid to pour.)

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post #38 of 38
Ah.
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