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Posts by auzzi

The first one is a frill tube: FT 080 http://www.classikool.com/media/catalog/product/cache/1/image/500x500/9df78eab33525d08d6e5fb8d27136e95/f/r/frill_tubes.jpg   I have seen the second one before, but I can't find where at the moment ..   The third one is a St Honore tube - makes the herringbone pattern on the pastry http://3.bp.blogspot.com/-YbhejZC83EA/T_iZwp5hiRI/AAAAAAAAAr0/hftafDmNKI0/s320/IMG_2400.JPG   The fourth one is a shell tube: something like Wilton...
http://cakefun.blogspot.com.au/2005/08/how-to-make-barbie-doll-cake.html
 No butter/shortening ? Fruit cake batter is traditionally based on pound cake - equal amounts of butter, flour, sugar, and egg. This batter does not seem to contain enough flour/sugar to produce a strong enough structure to support the weight of the fruit.  Disregarding the fruit, I would remove an egg. Essentially, it is baked, but it is collapsing - making it "stodgy" ..
What recipe are you using ?
CORRECTION: only one cup of butter 
Try an Indian or asian supermarket ..
Penny’s Cookies from  Penny’s Pastries, Austin [from Texas Monthly - 6 July 2008]    BUTTER COOKIE DOUGH 1 cup salted butter 1 cup salted butter 1 cup granulated sugar 1 large egg 2 tablespoons whipping cream 2 tablespoons vanilla extract 1 teaspoon almond extract 3 cups unbleached flour 1 1/2 teaspoons baking powder Preheat oven to 325 degrees. In a mixer combine butter and sugar. Add egg, cream, vanilla, and almond extract all at once and thoroughly blend. In a...
6-inch fruit cake is usually around 2 1/2 inches deep   ...When making tiered fruitcakes. the smaller cakes begin at 2 1/2 inches, and progress down to the larger cakes which can be 3-4-inches deep. Varying the depth balances the appearance of the tiers.
This question periodically comes up: from previous posts   Things to think of: 1. that much cocoa is supplying structure as well as taste to the completed product. Adding flour as a substitute for cocoa is also adding more gluten .. cocoa has no gluten. Gluten gives elasticity and strength to baked goods. But cake should be soft and light - that means not adding more gluten. Too much causes a tough, dry cake. 2. cocoa in a baked product is very drying - more liquid is...
What does your manual say about cake-baking ? can the convection be turned off ? That deep and that style of cake - I would say 1 1/4 to 1 3/4 hours ... 
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