New Posts  All Forums:

Posts by auzzi

The meringue could be over-beaten.   The sugar syrup could have too much sugar in it   The syrup may be over-cooked.   It may have recrystallized. Does it contain an invert sugar or cream of tartar?   What is your recipe ?  
A good site to read is http://www.davidlebovitz.com/ - an American living in Paris ...   He may be able to help you with using French products in American baking ...
Too much baking powder will raise you cake, but due to the weaker structure, it may collapse before it is baked, or just after.   Working in the dark ...   Depending on your baking powder [check the packaging], the "usual" US ratio is 1 1/2 teaspoons baking powder to raise 1 US cup [125g] flour..... 171 g flour would require an extra 1/3 teaspoon ....   As previously stated, this does not take into consideration any eggs or liquids.   Recipe ??
Country Crock spreadable butter is 80% fat but it contains vegetable oil to keep it "spreadable".  It does not appear to be a margarine product.    When creaming, the sugar crystals cut air-pockets in the solid fat. During baking the air pockets, expand causing the cake to rise. Substituting part of your solid fat with an oil product, means that there is less aeration - less rising . and resulting in the "greasy" feel ..
Cake Central is not the only site that poor Helen has been looking for love on ... other forums sites are also under spam attack by the same darling ...
 Everything old is new again. Adding glycerine to cake batters was not unknown or unusual in days gone by. More "modern" chemicals perform the same function in commercial cake batters nowdays, while home bakers, over time, have left it out of "modern" recipes .. A home-help baking tip from a Australian baker in 1916:A teaspoonful of glycerine added to a pound of flour used in bread and cake-making is a great improvement, for not only with tho dough be softer, but the cake...
Did you do an Internet "search" ?   Question and Response to your problem is on her Blog: http://weelovebaking.blogspot.com.au/2012_08_01_archive.html
There is nothing wrong with those type of cake tin, as long as you understand what they are exactly ..   Euro Tins [http://www.eurotins.co.uk/] and The Cakes World [http://www.cakes-world.co.uk/] are the "same" - a British company. This Amazon site appears to be an off-shoot ...   Back to the tins - they are tin ...tinware, to be precise .. They are welded, not pressed or spun metal like others. They can leak if not manufactured well.  They darken with use. No...
Rolled Fondant [500g] 3 teaspoons gelatine in  40 ml water 2 teaspoons glycerine 60g glucose syrup 450 icing sugar, sifted
    A loose base pan and a springform pan ...
New Posts  All Forums: