How to make a cake less crumbly
hhireno
13 years ago
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Comments (17)
lindac
13 years agohhireno
13 years agoRelated Discussions
Making this cake less calories
Comments (10)You will notice a difference in texture if you use applesauce. Your cake will be more spongy. That may not be an issue for you. Any fat you use will probably have about the same number of calories. However, if you want to use a 'healthier' fat with less cholesterol, try canola or my favorite oil--safflower. You can go healthier, by using extra virgin olive oil. It works well in baking, and OO actually cleans your arteries, rather than adding deposits. Butter really isn't that bad, though--our bodies are designed to process animal fats better than the artificial ones like Crisco and margarine. Keep in mind, though--with that or any recipe--if you cut back on most of the ingredients, you're just making a smaller cake, with about the same calories per serving. I really think the key is to leave the recipe the way you like it, but take smaller portions, letting it be a true treat. Have you considered making that recipe in the tiny muffin pans? It would take much less time to bake, and people generally eat less when the food is presented in tiny portions. You could even toss half the tiny cupcakes into the freezer, so they aren't an immediate temptation....See MoreWhy is my German chocolate cake so crumbly?
Comments (13)I was reading some of the reviews of that recipe, Jereme, and it appears that a few others have experienced the same outcome -- I always like to know I'm not alone:) So many variables in cake baking -- just a thought. I usually rely on "BraveTart" aka Stella Parks (Serious Eats) recommendations in baking, and she uses Gold Medal Flour All-Purpose flour in a lot of her cakes. White Lily Bleached All-Purpose Flour, 8 to 9% and Gold Medal shows at 10.5% (kind of an interesting look at contents here scroll down -- http://www.thefreshloaf.com/node/17045/protein-content-flour) I'm wondering if maybe that bit more protein would add some of the structure that you're looking for. I admire your persistence. Although I'm allergic to nuts, I'd be an avid cake tester while you work through your tests:) CathyinSWPA...See MoreOne less lemon cake
Comments (15)Hey, since everyone seems to think we're all gonna die soon anyway, why not just make a cake and eat it now?? If we get the virus we aren't going to feel like eating anything anyways. That's when I'm gonna hit the liquor cabinet and have not only one but 2 martinis. So what about the high triglycerides!...See MoreDoes anyone here make fairy cakes?
Comments (20)Again, there are different things called fairy cakes from different places. Real American cupcakes aren't so big. The ones sold by specialty bakeries are like four times the size of a normal cupcake. The mountains of frosting do seem to have spread from them, however. People like the pointy top, whereas flat frosting or icing used to be the norm. But then we were all appalled at what The Great British Bake-Off called ”American” pies. unrecognizable. Like the ”Australian” friands, or any number of things here called ”French”, which may have originated from a French concept, but are nothing like one might find in France. I know what real petits fours are like, but there's an old time American treat that was called petits fours, which seem to have disappeared. I think they were called that because they were small cakes and the French name made them sound fancy. Accurate name or not, they were really good! Each was about an inch cube, with a smooth hard-ish coating on top and sides of chocolate, or sometimes colors. I don't know if those were colored white chocolate or something else. I'm guessing it was a poured glaze that firmed up kind of idea. There would always be a tiny decoration in the middle, in two or three colors. Commonly, a little flower or bird, or for special occasions, something thematic like baby booties or candy canes. Inside were four layers of cake. Yes, 1/8” thick cake. In between the cake layers was usually jam, but could be cream or something else. Jam was the best. A lot of what's popular now from bakeries isn't nearly as good, like those giant cupcakes with multiple discordant flavors in the batter, a big dollop of contrasting goo in a pocket in the center, and mounds of frosting and toppings. Ugh....See MoreBumblebeez SC Zone 7
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