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Cake Love yellow cake - Page 3

post #31 of 48
1/25/11 at 4:39am
Thread Starter 
Jade8, an afterthought... there are imitation flavorings for many liqueurs. I think Lorann has a brandy. I think the alcohol contributed to the unique flavor.
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post #32 of 48
1/25/11 at 7:10am
Charmed, i have no experience with carving, but know that the book has 3 chapters on cakes: pound cakes, butter cakes and foam cakes. And then the buttercreams and fillings. Pound cakes might be good for carving? He's got a special one there called LCD that people rave about.

When I bake from his book, what I like the most is the way he simplifies everything. Get all the powders in one container, get all the liquids in another container, and all the creaming ingredients and flavors in another. Then do the mixing really fast. All his recipes are set up in this organized way.

http://www.thekitchn.com/thekitchn/book-review-cake-love-how-to-bake-cakes-from-scratch-090748
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post #33 of 48
1/25/11 at 7:39am
Ok, you all have made me want this book. Quick, where's my Borders coupon?!!!!
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post #34 of 48
1/25/11 at 8:22am
Peer pressue is crazy! lol. Good thing it's postive! Y'all just made me buy it on b&n.com. Too bad it's not offered on my nook, but it's ok. I'm so excited. I even signed up for a trial membership with them to the get the free express shipping.
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post #35 of 48
1/25/11 at 9:13am
Thread Starter 
I just started that free shipping too. I am a cookbook addict.
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post #36 of 48
1/25/11 at 10:28am
What exactly is half and half? I remember it from when I was in America, but don't know what it actually is. Is it half whipping cream, half trim milk? What are the two halves made of?



Quote:
Originally Posted by scp1127

Jade8, the alcohol is used as an extract. Vanilla sold in stores is 70 proof... 35% alcohol, by law. Brandies and cognacs are only 40 proof... 20% alcohol. To omit brandy and vanilla, he says to increase half and half by 1 tablespoon. Hope this helps.
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post #37 of 48
1/25/11 at 11:10am
scp1127
thanks, i didnt think to use loranns.
zespri, here in canada half and half is about 10% mf in cream. it might be a bit higher elsewhere. i read somewhere that you can use equal parts whole milk and whipping cream to get half and half if you cant find it there.
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post #38 of 48
1/25/11 at 11:24am
Zespri,

http://www.finecooking.com/item/5403/half-and-half

Substitutes (to make 1 cup):

3/4 cup whole milk and 1/4 cup heavy whipping cream.

Or,

1 tablespoon melted butter and enough whole milk to equal 1 cup.

I thought once it would be equal parts of each liquid, but I read that it isn't because you would arrive at too high a fat content.

I've used the melted butter on milk because most of the time that's what I have.
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post #39 of 48
1/25/11 at 11:33am
thank you! icon_smile.gif

Quote:
Originally Posted by imagenthatnj

Zespri,

http://www.finecooking.com/item/5403/half-and-half

Substitutes (to make 1 cup):

3/4 cup whole milk and 1/4 cup heavy whipping cream.

Or,

1 tablespoon melted butter and enough whole milk to equal 1 cup.

I thought once it would be equal parts of each liquid, but I read that it isn't because you would arrive at too high a fat content.

I've used the melted butter on milk because most of the time that's what I have.
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post #40 of 48
1/25/11 at 11:35am
Thread Starter 
Good information, imagenthatnj
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post #41 of 48
1/25/11 at 4:03pm
Most organic and or health food stores carry flavourings that have no alcohol in them.
There is a whole line.
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post #42 of 48
1/25/11 at 4:39pm
I use the syrups that are flavored for coffees in place of liquors, side by side nobody can tell the difference.

Evaporated Can Milk has the same fat content of half and half or light cream is another lable for it.
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post #43 of 48
1/25/11 at 7:51pm
Thread Starter 
I just bought my vanilla beans from Olive Nation. They were a good price and they were beautiful. Tomorrow I am getting a shipment of pure raspberry and strawberry extract. They had brandy flavoring. I will report on the quality of the extracts when they come in. I have a very low tolerance for alcohol abuse, so I like to think it was put here as a wonderful ingredient for food.
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post #44 of 48
1/25/11 at 9:12pm
Thread Starter 
lelka, did you use the nibs in your chocolate buttercream? I made it today without them (didn't have any) and it was much lighter than the book color. The method and the final result were fantastic... pastry cream chocolate buttercream. But I do think the nibs are a must or exchange with more cocoa powder.
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post #45 of 48
1/26/11 at 10:07am
When I made it with nibs, my customers thought it had nuts in it. Although I did like it, I make it without them. I do add just a tad little bit more cocoa though. His coconut buttercream is luscious!!! But peanut BC has more peanut flavor, and I cant help myself and always add a couple of tbs of peanut butter to make it stronger. Oh, you can find nibs in Whole foods, just for somebody who is looking for them icon_smile.gif
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