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Vanilla cake scare - Page 3

post #31 of 38

Stay safe Mimi!

post #32 of 38
What about trying the reverse creaming method? I've used it when I make my coconut cake and it turns out well.
post #33 of 38
Quote:
Originally Posted by MimiFix View Post
 

MB, this variation sounds delicious. We're getting hit with that big snowstorm tomorrow; buttermilk muffin donuts should be hot from my oven mid-storm. 

 

We got two feet of snow. I hate complaining to the Alaska members, but suffice it to say, I am so tired of shoveling.

 

While it was snowing I made MB's variation and it is truly delicious. The mace really makes a difference. Thanks, MB!

 

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post #34 of 38

You're welcome, It's fun making variations on recipes.  I made this with real buttermilk.  It made the cake rich and creamier if that's a word that makes sense.  I've never baked with real buttermilk, but it added a dimension that surprised me.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #35 of 38

At the beginning of my baking career I only used real buttermilk. But over time, when my bakery ran out or the milk truck was late, I had to substitute with a faux version. I can tell the difference; the faux buttermilk products lack the tang and lighter texture. But not one customer noticed. So I made the switch with all my recipes. It made life a little easier (cross an ingredient off my inventory list) and cheaper (same reason). I'm all for making life easier if the final product is still excellent. 

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post #36 of 38
The powdered buttermilk? Hmmm. Might look into that.
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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post #37 of 38
Quote:
Originally Posted by AZCouture View Post

The powdered buttermilk? Hmmm. Might look into that.

 

AZ, I've used powdered buttermilk with success but in this particular case I made a phony buttermilk by mixing milk with lemon juice or vinegar. It also works by adding them separately to the batter. (But I didn't like to confuse my bakers so when the recipe said "add buttermilk" they had a thick liquid to pour.)

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post #38 of 38
Ah.
"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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