Off Topic...Yum Cake
mamapinky0
7 years ago
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larsi_gw
7 years agoRelated Discussions
Can I reuse the plastic suet cake molds the suet cakes came in?
Comments (2)i just warm up the grease or lard enough along with the peanut butter in the micro wave to be able to mix in the other ingredients in a glass bowl. by the time i get it mixed up it's already cooled off some and i spoon it in the lid or tray and mash it flat.I leave it on the counter for a little while so it's not runny and then put it outside. I usually make up extra ahead of time and usally freeze the ectra trays till i am ready to use them...See MoreHomemade cake recipe like a cake mix for a Bundt pan
Comments (6)A little Bundt Pan history... The cast-iron kugelhupf pan is common in Europe and in 1950, a group of Minneapolis women asked Nordic Products owner H. David Dalquist to make an aluminum version of the pan. Ten years later, the new Good Housekeeping Cookbook showed a pound cake baked in one, and suddenly every woman wanted a Bundt Pan. The 1966 Pillsbury Bake-Off Contest was won with the "Tunnel of Fudge Cake". If you would like that recipe, I'll be happy to post it. In 1972 the grand prize winner in the Pillsbury Bake-Off Contest was a Bundt Streusel Spice Cake and 11 top winners also called for a bundt pan. I'll see if I have that booklet in my collection. So the Bundt cake pan is a newcomer in kitchens with more than forty million pans in existence in America. Generally, cakes that have too much sugar in them to have good structure are used in recipes using a tube or Bundt pan. Which is different from a standard cake. I located a few recipes at King Arthur (see link below). -Grainlady Here is a link that might be useful: Bundt Cake Recipes - King Arthur Flour...See MoreCake Pan Cakes for when supplies run low
Comments (16)My father's family had a chocolate version recipe and we called it "Dad's 3-Hole Cake"... always one of my favorites, especially when frosted with a cooked white frosting that isn't icky sweet, or just sprinkled w/ confectioner's sugar. The batter makes great cupcakes too. ETA: re the MW cake in a mug, I made up a gf recipe to try last year and it came out pretty good. I used a soup mug (wider and more shallow) rather than a coffee mug and I'd recommend that to help it cook more evenly in the MW....See MoreQuestions about 6" diameter cake pans and 3" deep cake pans
Comments (9)I'm not so scientific. I think my 6” pans are 3”. Whatever they are, whether 6” or any other size, or deep mold like bundt, or loaf, I just make the batter, and fill to what looks right. If I have leftover batter, I just bake it off separately, either as a tester, or to use in something else. If I were baking commercially, I'd perfect the recipe amounts. As it is, I can't be bothered. I do have some anti-doming devices, but they don't work well enough, IMHO, to bother with most of the time. A cake fills best when perfectly flat, or even lightly dished. It's still going to need evening up. Many people prefer fewer taller layers (less “crust” to get rid of), and just slice them to the size they want. Others just make sheet cakes and cut their layers out of those. I just realized. My “eyeball” measure is about an inch from the top of the pan. That's what the half full and 2/3 full are both telling you. So the best way to get equal amounts of batter in each pan is to use a scale. For less formal, I just pour some batter in one pan and let it settle while pouring some in the other, then eyeball the height back and forth until the pans are filled properly. Usually once to start, a second time to divide the batter and a third to adjust and clean out the batter bowl. Measuring batter by volume is a good way to compare the recipe with the how much your pans will hold, but not an easy way to fill them. If you're worried your pans will overflow, you can line the sides with parchment paper or extenders made for the purpose. Don't fuss over precision unless there are judges involved. It's just cake. It's supposed to be fun. What's important is getting your batter in the pans promptly, a good whack to get out air pockets, and get them right in the oven. The moisture or acid acting part of the baking powder is already at work. If you leave the batter sitting around, it'll discharge and deflate. Some recipes do that on purpose for denser cakes, only lifted by the heat action and eggs, but if that's not your goal, make sure your oven has been at temperature for some time, so that the walls, not just the air, are hot, and you get your batter into the pans, and the pans into the oven promptly....See Morelarsi_gw
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