Baking - changing the ingredients

10 years ago

There was an excellent thread a while back about what happens if you change the quantities in a baked goods recipe - i.e. if you add more butter or less baking soda. Can someone please post a link to it? I did a search but couldn't find it. Thanks.

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grainlady_ks

10 years ago

prairiemoon- I didn't realize there was a frosting, but adding Kahlua to it would be a great idea. You can flavor whipped cream with Kahlua as well.

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plllog
10 years ago
How awhile back?

Did you see these?

http://ths.gardenweb.com/discussions/2345196/for-bakers-if-you-reduce-sugar-in-a-recipe-do-you

http://ths.gardenweb.com/discussions/2517290/ratio-of-flour-to-sugar-in-banana-nut-bread

Recent re salt: http://ths.gardenweb.com/discussions/3552668/can-i-substitute-sea-salt-for-kosher-salt-in-this-bread-recipe

http://ths.gardenweb.com/discussions/2442830/cake-bakers-how-to-substitute-oil-wesson-for-butter

http://ths.gardenweb.com/discussions/2485496/in-what-ways-does-honey-affect-breadmaking

If you don't find the thread, you might be able to sweet talk Grainlady into a lesson. :)
fawnridge (Ricky)
Original Author
10 years ago
Nope. None of those. That's what I found on search. But, I just found this on the web: How to Get the Texture You Want in Your Cookies
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plllog
10 years ago
Is that sufficient, or do you really want the thread you asked about? If the latter, can you provide more details?
fawnridge (Ricky)
Original Author
10 years ago
Yep. I found one more on the web that gives me everything I need. Thanks and Happy New Year!
prairiemoon2 z6b MA
10 years ago
I made a great recipe for flour less chocolate cake for the first time over Christmas, and it had Kahlua in it. Only a 1/4 of a cup. I thought it could use a stronger Kahlua flavor but I don't want to ruin the cake by adding another 1/4 of a cup. Anyone have a suggestion how I could up the liquid Kahlua and have the cake come out the same way?
grainlady_ks
10 years ago
prairiemoon-

I would make a sauce adding Kahlua to serve with a slice of cake rather than adding more alcohol to the recipe. The texture of the cake can become dry, and occasionally cause it to burn at the edges, if too much alcohol is added because alcohol also adds sugar. Sugar is hygroscopic - it absorbs water - so the ratio of sugar is increased with additional alcohol, but the other ingredients aren't balanced in the ratio.
prairiemoon2 z6b MA
10 years ago
GrainLady - What a good idea. I have made the cake twice now and it came out perfectly both times, so I don't want to risk it coming out badly. I do frost the cake with a buttercream frosting. I wonder if I could add Kahlua to the frosting, rather than a sauce? A sauce and frosting seems like too much. But I could as an alternative, use whipped cream and sauce as a topping. Thanks!
lindac92
10 years ago
I would add some espresso powder to the flour when making the cake. and also add some to the frosting as well.
annie1992
10 years ago
As Lindac noted, I'd add some espresso powder too, a teaspoon or so, and then add some to the frosting, along with the Kahlua in place of whatever other liquid is required.

Annie

Baking - changing the ingredients

grainlady_ks

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Baking - changing the ingredients

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fawnridge (Ricky)Original Author

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