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Posts by jctkrause

I've used Deb-El shelf-stable powdered egg whites to make SMBC and found that adding tap-hot water to rehydrate the egg white powder, then beating the hot egg white-syrup mixture over ice water and a little bit less fat might make the difference.
I've been trying new cakes with different mixing methods and tastes, and am now crazy about pink champagne cake. A pretty pink cake, not too sweet, with a sophisticated vanilla top note melting down to that unmistakeable smoothness of champagne.    I finally found a cake recipe that works at high altitude, but I don't like frosting it with a plain ol' vanilla buttercream with a little champagne added--yuck!   I've been thinking about boiling down a small amount...
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