Cake/pastry dome recommendation
Kristin S
3 years ago
Featured Answer
Sort by:Oldest
Comments (11)
Related Discussions
WW vs WW ''Pastry'' Flour
Comments (11)foodonastump - There are technical differences between whole grain (or wholegrain, or whole-grain) and whole wheat, in accordance with the laws that dictate such things, when you talk about commercial "whole wheat" flour and labeling. And to add to the confusion, there is also "whole wheat" flour called whole meal or unbolted flour, and graham flour. Most of these names have been used interchangeably for "whole wheat flour". For all practical purposes, because these commercial flours have a certain percentage of the whole grain in it, by law it can be called "whole wheat". "The original "Definitions and Standards for Food Products" published by the Department of Agriculture specified Graham flour as "unbolted wheat meal" and further described meal as "the clean sound product made by grinding grain." This means nothing added and nothing taken away. Graham flour was also a coarse flour, instead of being milled into the superfine flour most flours are milled today. This definition would exclude the reconstituted whole wheat flour products by modern roller mill factories." Bolted flour (or reduced bran flour) is whole wheat flour that has about 80% of its bran sifted off. Some "whole wheat" flour is nothing more than white flour (bran and germ removed) with some of the bran raked back into it to make it "brown", which occasionally is directed by law to meet these standards, to give the flour longer shelf-life without refrigeration. The wheat germ oil quickly oxidizes once the grain is milled into flour and the oil goes rancid quickly. The bran is the "coat" that protects all of this from happening to grain. Once that bran is cracked/shattered, the oxidizing starts to degrade the oils and the nutrients in the grain within 3-hours of milling. In some instances, commercial whole wheat flour is processed like white flour, with the bran and germ separated from the endosperm. Then bran, germ, and white flour are recombined according to some standard formula. This gives the flour consistent results in baking and flavor. This flour is NOT 100% whole wheat flour. King Arthur and Hodgson Mills mill their whole wheat flours from the whole grain into 100% whole wheat flour, nothing removed and nothing added. This is also known as 100% extraction. Then you can get into speciality flours like Irish Wholemeal Flour, which is a coarse grind of American whole wheat flour. It can often be milled from a soft wheat, or low-protein wheat, which is a traditional wheat variety used for making scones and quick breads, without as much gluten in it as in high-protein hard wheat flours. The endosperm can be milled into a fine flour, but the bran and germ milled into a coarse grind and the 3 recombined to certain specifications. All commercial flours are milled from a combination of wheat with different protein levels to give it a standardized protein level. Within the same field you can have wheat that is 14-16% protein, and in an area where it gets run-off water and sits in too much rain water, or it gets a bit of shade from trees, it might be 8-9% protein. So the protein level is based on a mixture of wheat proteins. -Grainlady...See MoreAnyone have the Donna Hays Tea Story cake stand and dome cover?
Comments (6)I had never heard of the Donna Hays Tea Story Royal Doulton large cake stand with glass dome cover so looked it up and was appalled at the price of the dome. BBB has the dome only listed for $59.99 and it doesn't look as if it's tall enough for a 3 layer cake! I have bought several the same for $5. at yard sales! Have now sold them all at a consignment shop for a nice profit. Anchor Hocking and Libbey both make cake domes that are the same but priced lower. I think that a cake under a dome looks very pretty but think about how you will use it. To serve you remove the dome and cut the cake and it's no longer as pretty. If there are leftovers it's better to refrigerate them. I always refrigerate cakes as don't think they would stay fresh in a dome which is why I sold mine. Using the domes in vignettes a couple times a year was not worth storing them the rest of the time....See MoreFrench Apple Cake
Comments (8)Yes, that's the kind of cake I made for my mom. I just love that cake! But I hardly ever make it. Between peeling all the apples, and then mine goes into a bundt pan, which I have to grease and flour, and then I have all this cake left over which doesn't keep and I struggle to finish. So I only get to make it on rare special occasions. But even for my mom's birthday we had so much left over she cut it up and froze it. It has been used now for two other parties at her house! It just doesn't make quite the splashy appearance cut up that a bundt or full cake would make at a party. Maybe we'll have to experiment with making this cake in a couple of loaf pans, which then could be individually wrapped and frozen. At least that would break it up a bit. I hate to "experiment" with a cake though, and risk wasting the time and all the ingredients. Maybe someone could chime in here who has converted full cake recipes to loaf pans. Maybe it will be fine, I just don't know because I have never done it. I know you can make cupcakes from a cake recipe, so it stands to reason that it would work. This post was edited by lpinkmountain on Tue, Jan 13, 15 at 12:19...See MoreTiered/Stacked Bundt Cakes - Using Dowels
Comments (30)Looks like I missed this. Laurie, if I read correctly, you're planning on using 2 TBSPS of Almond Extract in a single cake recipe. If so, please don't do that. Unless you're embalming the cake for posterity, I would not recommend it. Almond extract is quite bitter, and for that reason, should be used sparingly. If your clients want a more assertive almond flavor, try adding a couple of tablespoons of Amaretto to the cake, plus a teaspoon of almond extract. Cake mixes typically yield 4 ½ to 5 cups batter. So, 2 tablespoons Almond Extract in a single cake mix, would be overkill. Or, how about this. Instead of artificially flavoring a cake mix, why not bake a true almond cake? My favorite almond cake calls for almond paste, so it packs a serious one-two punch of almond flavor. And if sometime you choose to bake an actual almond cake, you won't have any trouble finding a recipe online. Regarding the 'poof' on the last cakes pictured, I agree that trimming is necessary. You could do it, with a long, serrated knife, while the cake is still in the pan, by resting the knife flat against the pan, and slicing right through, using the pan as your guide. Another tip. I would then use the scraps, to fill the hole in the largest Bundt cake. This way, you can add more support to the center of your cake, without going further out into the cake, exposing the wooden dowels. There's also a way to avoid cutting the cake domes altogether. It's a tip I shared here, eons ago. But, this is your first wedding cake, and it's not my intention to overwhelm you with 'too much information.' Sorry if your head is spinning. At any rate, these are some of my tips. Good luck, and enjoy your cake endeavor. Sol...See More
Kristin S
3 years ago
plllog
3 years ago
Cloud Swift
3 years ago
annie1992
3 years agoplllog
3 years ago
H202
3 years agoplllog
3 years agoShannon_WI
3 years agolast modified: 3 years agoI have the Rubbermaid one. I’m posting here to say I don’t think I’d recommend it. It’s perfectly good for taking cakes to parties and picnics so that the cake doesn’t get damaged on the way. Works very well for that. But it doesn’t do anything to keep the cake fresh and moist for more than a day.
NOT recommended:
Related Stories
PRODUCT PICKSGuest Picks: 22 Delectable Cake Stands
Whether you go sweet or savory, these pretty pedestals, domes and tiers will make your delicacies stand out
Full Story
PRODUCT PICKSGuest Picks: Cake Stands Worth Drooling Over
Dessert won’t be the only delicious-looking sight on the table when you set out one of these footed cake plates
Full Story
KITCHEN DESIGNGet Your Kitchen ‘Bake Off’ Ready
Make it easy to whip up a cake or a batch of cookies with these tips for organizing your space
Full Story
LIFESimple Pleasures: Indulging in Teatime
Get out the china cups and cream-slathered scones. Tea with treats can make even an uneventful day feel extravagant
Full Story
KITCHEN DESIGNHow to Create a Dedicated Baking Station
Avid bakers love having a designated kitchen space. Here’s what to consider when planning yours
Full Story
LIFESimple Pleasures: The Joy of Baking
Fill your house with a heavenly scent and your heart with cheer by making time to bake
Full Story
KITCHEN DESIGNJump-Start Your Kitchen With These Minimalist Essentials
These kitchen tools will get you started on your path to culinary success or delicious downsizing
Full Story
KITCHEN DESIGN12 Great Kitchen Styles — Which One’s for You?
Sometimes you can be surprised by the kitchen style that really calls to you. The proof is in the pictures
Full Story
SHELTERING AT HOME15 Essentials for the Baker’s Kitchen
You can turn out delicious home-baked goods with ease when you own these utensils, tools and pans
Full Story
Sponsored
Zalco/bring back Sophie!