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it will sound wierd but it's happening - Page 2

post #16 of 26
Quote:
Originally Posted by cakelove2105 View Post

Ah, and can you also tell me what websites you have for dominican bakers? 
I appreciate it icon_smile.gif


This was the one I used that I mentioned was very close to your recipe, just about half the size.

http://www.dominicancooking.com/1001-bizcocho-dominicano-dominican-cake.html

It's called aunt Clara's recipe.
post #17 of 26
Thread Starter 
Hahahaha that's funny cause that's exacly the one the inspired me to make cakes. That's the one I first use and I guess the one I took the recipe I posted too. Lol but thank you icon_smile.gif
post #18 of 26
Thread Starter 
So wait, I thought the more baking powder the best In terms of cake raising :0. Normally I just use 5 whole eggs and 5 egg yolks that I left from the meringue recipe, Still too much? And I don't use a very good brand of baking powder, I use the one they produce in the grocery store I go. So you think that might be causing the problem? never thought. That's why I was so confused. To be honest I gave the whole fault to the Orange juice cause that's the one who seems to smell the most in my recipe.

Thank for all the replies, I hope you guys give me more info about this matter.
post #19 of 26

That's what many people would think about leavening. Read this (around the muffins in the picture, a paragraph or two before you get to that picture).

 

http://www.culinate.com/articles/the_culinate_interview/shirley_o._corriher

 

http://www.finecooking.com/articles/ratios-for-great-cakes.aspx?pg=0

post #20 of 26

I also found the eggs and liquid to be a lot.

post #21 of 26

I also  think it's the leavening. It can create an ammonia-like smell if you're using too much and that may be the yeasty/rice aroma you're picking up. 

 

That article is great for describing some of the basics of leavening. ^^

 

Also be sure that your product is fresh. Baking powder is good for up to a year, but baking soda is only good for 3 months. 

post #22 of 26

Could it be the eggs?

post #23 of 26
Thread Starter 

to be honest I don't think is the eggs as my first shot was just with 4 or 5 eggs, I put 10 because lately I've been adding the eggs yolks left from my meringue recipe. I'm even more confused now girls :sad: 

post #24 of 26
Thread Starter 

Omguness!! I just realized I've using Country Crock as butter, I thought i was in fact butterr! Do you guys think that might be my problem?

post #25 of 26
Quote:
Originally Posted by cakelove2105 View Post
 

Omguness!! I just realized I've using Country Crock as butter, I thought i was in fact butterr! Do you guys think that might be my problem?

 

yes

post #26 of 26
Quote:
Originally Posted by costumeczar View Post

yes
Omg...funniest thing I've read all day. Gag!
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
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Reply
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
Reply
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