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Posts by cakeymom

I made a WONDERFUL banana cake this past weekend!!!  Not heavy or dense.  But, light and moist.  Perfect for an old fashioned banana caramel layer cake.  I finally perfected my caramel.  It is soft and melts in your mouth and has not one single sugar crystal in it.  Smooth and silky and not crunchy like a good caramel cake should have.  With all the depth of flavor one could ask.   I only had 1 cup of sugar so I subbed 1/2 light brown sugar.  Instead of AP flour I used...
I would agree with the others, in that a digital scale and research at the library is a good place to start. Then from there trial and error. That is what I did. I only bake from scratch because that is what I prefer.(not trying to get into a scratch vs doctored/mix debate). I read Warren Brown's Cakelove and he even refers to a book that I have also read that devls into the science behind baking and I found it at the library as well. For my efforts I have won first...
I have gone to a shortbread cookie and have used the spatula method as well.  But there is still an ever so slight curve to the very edge that I still have to content with.   So instead of giving myself a headache over this issue I thought about using a little common sense and flipping the cookie over and using the bottom for the top.  No one will be able to tell since the top is virtually flat anyway.   Thanks for the responses!!!   Cakeymom
I have gone to a shortbread cookie and have used the spatula method as well.  But there is still an ever so slight curve to the very edge that I still have to content with.   So instead of giving myself a headache over this issue I thought about using a little common sense and flipping the cookie over and using the bottom for the top.  No one will be able to tell since the top is virtually flat anyway.   Thanks for the responses!!!   Cakeymom
I am wondering if anyone is doing this????  I thought about turning the cookie over to the underside to decorate on. Why not???  It's flat and I don't have to worry about the edges of my fondant circles or wafer paper adhering.   Cakeymom
Does anyone have a scratch banana cake recipe that is light and fluffy that they are willing to share???   Thanks   Cakeymom
Still in need of help????   Cakeymom
I have added a shortbread recipe to my repertoire, which of course, uses no leavening agents. I have had an awesome response. Only thing is that butter can go rancid if the cookie is not consumed in a very timely fashion. So I switch between this and another recipe that has very little leavening. Just depends on if I am shipping or not. Cakeymom
I run wafer paper through it like a charm.  No marks.  I don't really think it's a clogging issue.   But, thanks for the response.   Cakeymom
Any suggestions?????????
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