I offer white cake with a variety of "mix-ins" for my menu like strawberry, raspberry or caramel. I use doctored cake mix, but have been researching and studying to become a from-scratcher.
The white cake recipe is amazing, but it is a really light and liquid batter, so when I stir fruit or caramel in, it just sinks. Any ideas to thicken up the batter a little?
Not sure if I'm asking the question correctly or not, so I apologize if I'm being vague....
Do you whip your whites, and then fold them in? If yes, I would thin out the add ins like suggested. Then I would add them first before the whites. After adding then fold in the whites. Because what's going on is the added mixing is deflating the whites.
Mike
actually, it starts with foamed whole eggs, then adding granulated sugar, then adding a heated buttermilk and butter mixture. It comes out the texture of a cake mix cake, which to me is amazing. Its kind of against everything I've read, but it really seems to work- but those mixins just seem to sink.
actually, it starts with foamed whole eggs, then adding granulated sugar, then adding a heated buttermilk and butter mixture. It comes out the texture of a cake mix cake, which to me is amazing. Its kind of against everything I've read, but it really seems to work- but those mixins just seem to sink.
I'm sorry My reading isn't so good today LOLOL. I thought it was deflating the mix. I like to use a knife to "drag" the filling through the batter. It seems to keep it afloat a tad better.
Mike
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