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things NOT to ask/say to a baker! - Page 48

post #706 of 2803
Quote:
Originally Posted by kazita View Post

So you're in fear of making your cakes taste better? Because that's exactly what cake flour does. I remember the first time I used cake flour it makes a world of difference. Even my daughter who doesn't really like cake loves vanilla cake made with real cake flour.

No, I'm in fear of only ever wanting to use another very expensive product in my cakes! There isn't a restaurant depot anywhere near me, the closest thing is a GFS and their baking section is dismal. So far, I'm really happy with my cakes as they are, and since cake flour isn't something I'll be able to use if I move back overseas, I'll probably just stick with what I'm using.
elsewhere.
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elsewhere.
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post #707 of 2803
Quote:
Originally Posted by Ekaba View Post

I've heard that you can use a couple of tablespoons of cornstarch in AP flour(remove 2 tbsp from the flour first, then replace with cornstarch) to emulate cake flour.  Maybe try that out, so you can get the tenderness of cake flour at AP flour prices.  I do agree, that using cake flour makes the difference for the better if the recipe calls for it.  I also add instant pudding or sour cream to the batter to make it really moist, and light.  Hope this helps.

Pain in the butt to do but it can be done.

joythebaker.com/2009/09/how-to-make-cake-flour/
post #708 of 2803

Well a lot of people seem to think it makes a difference so I will give the cake flour a go again.  I think I will try the cornflour as above as cake flour is an horrendous price where I live, like most things in the bush.  By the way has anyone here tried this and compared it to the bought cake flour?

post #709 of 2803
I haven't it sounds like a pain in the butt to do but if cake flour is really expensive where you live it might be worth a shot. By the way the recipe I use also calls for sour cream in it like the other poster mentioned that makes a big difference too.
post #710 of 2803
I have had to substitute corn starch & AP flour for cake flour several times in a pinch. It works just fine, because you are simply 'diluting' the gluten abilities in the AP flour with the cornstarch.
post #711 of 2803

I've tried the starch/flour mix, I didn't sift five times though, lol, but it still worked quite well. I just dumped it all in my flour sifter and ran it through once.

I have also tried it with tapioca starch, I had some extra on hand and figured I'd give it a go, lol. There was very little difference, but the tapioca gave me a slightly tighter crumb.

post #712 of 2803
Sift sift sift sift your booty Sift your booty lol just singing to myself. icon_biggrin.gif
post #713 of 2803

I must say that cake flour makes a lot of difference!

In the past I used AP flour, my cakes tasted good, everyone liked, but when I used cake flour for the first time I was in love with it!

Where I live cake flour is an expensive product but since I tried the first time and the result was stunning, I just use CF as I think it makes a better product. My clients deserve to have a good product, they are paying for it.

Of course one must do their account for their cake price to make it cover all the expensive products, work and time.

 

I also had a client asking for no gelatin. It didn't end up nice... He asked straight away for a cake with no fondant, but with marzipan. I do not use marzipan to cover my cakes...And this information is listed on my website, where it says my fondant ingrendients (people in Finland always ask if there are nuts in it, cause they have a lot of allergies, so I got tired of replying everytime, so just wrote the fondant's ingredients list there!icon_razz.gif) I assume he read all of it, what in fact is really good!

I told him I don't work with Marzipan and unfortunately my fondant has gelatin, and there is no way to make my fondant without gelatin.

He replied saying that this was really bad, he was expecting that I could do it, because I'm a cake designer and so I should make the cake as the client wants... So, at the end of the story, one more thing to don't ask/say to a bakerthumbsdown.gif

post #714 of 2803
Thanks, kazita. Now that tune is stuck in my head...
post #715 of 2803
Quote:
Originally Posted by carmenscake_helsinki View Post

I must say that cake flour makes a lot of difference!
In the past I used AP flour, my cakes tasted good, everyone liked, but when I used cake flour for the first time I was in love with it!
Where I live cake flour is an expensive product but since I tried the first time and the result was stunning, I just use CF as I think it makes a better product. My clients deserve to have a good product, they are paying for it.
Of course one must do their account for their cake price to make it cover all the expensive products, work and time.

I also had a client asking for no gelatin. It didn't end up nice... He asked straight away for a cake with no fondant, but with marzipan. I do not use marzipan to cover my cakes...And this information is listed on my website, where it says my fondant ingrendients (people in Finland always ask if there are nuts in it, cause they have a lot of allergies, so I got tired of replying everytime, so just wrote the fondant's ingredients list there!icon_razz.gif ) I assume he read all of it, what in fact is really good!
I told him I don't work with Marzipan and unfortunately my fondant has gelatin, and there is no way to make my fondant without gelatin.
He replied saying that this was really bad, he was expecting that I could do it, because I'm a cake designer and so I should make the cake as the client wants... So, at the end of the story, one more thing to don't ask/say to a baker:-t

I LOVE my cake flour.
post #716 of 2803
Quote:
Originally Posted by IAmPamCakes View Post

Thanks, kazita. Now that tune is stuck in my head...

Welcome icon_biggrin.gif
post #717 of 2803
I guess I'll have to try the cake flour thing again, I have never used but I have used the corn flour substitute and didn't notice much of a difference. Might split my batter and make half with plain flour and half with the substitute seeing as everyone thinks it makes a difference, I feel left out now! lol
post #718 of 2803
Quote:
Originally Posted by meriem View Post

I guess I'll have to try the cake flour thing again, I have never used but I have used the corn flour substitute and didn't notice much of a difference. Might split my batter and make half with plain flour and half with the substitute seeing as everyone thinks it makes a difference, I feel left out now! lol

No need to feel left out....come to the cake flour using side lol
post #719 of 2803
You don't even need to add the cornflour to it. Just remove two Tbsp of flour per cup of AP flour and you'll be fine.

BUT...different recipes call for different types of flour for a reason. If you have a recipe that specifically calls for AP flour it might not work as well with cake flour. You can experimnt and adjust the balances of different ingredients to see if you like the result better, but some cakes do need AP flour. My recipe for white cake started out with cake flour, but after years of messing with it I use AP in it now. Sometimes when you adjust one ingredient you need to adjust others, so don't automatically assume that cake flour will work better every time..
post #720 of 2803
Oh, by the way,I get Swans Down cake flour at Walmart and it's only about $2.75 a box. Each box is enough for a couple of 8" cakes, so no biggie. You can also buy White Lily flour in bags and that's pastry flour, so the protein contnt in that is a lot closer to cake flour. One of my recipes calls for that,or for a combination of cake and AP.
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