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Posts by Jeff_Arnett

I don't know...this is one of those so called "wacky cakes" that has no eggs.  I've tried the chocolate cakes before and they are good.  I tried an vanilla version once, though, and it was rather heavy and oily...nothing like the chocolate texture.  If you don't have a good scratch recipe, I'd do a mix at least on this one.
Have you tried using a different brand of mix?  "Pudding in the mix" type cakes tend to shrink somewhat anyway, so this could be the issue.  Are they baking to the full height of the wrapper?  If not, this can cause them to shrink too and even seperate from the wrapper.
I had a potential customer call this morning asking what sized three tiered cake she could get for around $50....I told her a couple dozen cupcakes and she could stack them on a stand!  I hope she didn't take it as being rude...but how unreasonable can you be?
The only brand of shortening, other than hi ratio, that I have been able to find in my area that still has the full 2.5 grams of transfat per serving is IGA brand.
Do you have access to a tradition two beater stand type mixer?  I make all my icing in a large 20 quart mixer, but as I need a portion to use, I remix it on low speed in a traditional two beater stand will smooth out your icing so that it's as smooth as silk!
I have not had this issue...and I don't know which lace mix you used....I use Sugar Dress with no issues.  I usually just layer mine between paper towels on a sheet pan with a plastic lid....I have some in the storage room right now that was made in April and it's still perfectly usable.  I'd let it dry when you remove it from the mat a few minutes on both sides before storing.
Probably 2 or 3 max on whole eggs.  If you really want a yellow cake, use only yolks...about 5-6.
No...use the SHINY side against your icing....I can't imagine it usually release super cleanly for me...that's why I abandoned the parchment paper in favor of it several years ago. Maybe you cake isn't cold enough...I ice my layers frozen, then allow them to sit in the cooler about an hour before peeling the paper off.
Ahh...give it a try at least...flipping cakes really isn't a big deal...I never give it a second thought!
I agree Leah...and to address some of the concerns people are posting that ML pans are more expensive....some of my ML pans are over 30 years old now and I still use them all the time and they perform just as well as they did way back then!
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