Tag Info

New answers tagged

2

It will if you add more icing sugar but you may end up with a lot of buttercream depending on how much of the icing you have left. A basic ratio is 4 cups icing sugar to 1 cup of butter and 1/4 cup of liquid which makes 3 cups of icing. You may have to add more icing sugar, then more butter to compensate for the water if there's more than 1/4 cup in your ...


0

Both of those ingredients are not bitter unless they are rancid. You may be using too much baking soda? A basic gluten free flour is usually a combination of white rice flour, brown rice flour, sweet rice flour, tapioca starch and xanthan or guar gum. From there it can go into buckwheat, bean flours, quinoa, etc. The gums give resilience and elasticity to ...


2

In August you will have not one, but two "enemies" to keep in check: Heat and humidity. Heat gives you trouble with every kind of food that gets runny when not cooled, so for some frostings refrigeration or at least a cool space to store is crucial. But as soon as you take your cool cake out (to be displayed or transported) without cooling... Humidity ...


1

Yes! You can, in fact, it is used in India to make fresh pasta like Gujarati dal dhokri.


0

What about marzipan or marshmallow or an Italian meringue ? Google tells me that people make "Crisco" based frosting to stand up on heat and humidity. (I don't make cakes and never wedding cakes) I would skip frosting altogether, and use powdered sugar (flavor and/or colored) or use ground nuts (with honey) to cover the cakes and use hard sugar flowers ...


1

For cheese cakes water bath makes more sense cause you want to avoid burning of the batter by keeping the heat contact directly from the tray. For brownies the contact of the hot plate is required, and that is how you get a little solid outer part. When you try to water bath brownies, they would have more or less like cheese cake texture, I actually tried ...


2

You can try to cook an omelette. It worked perfectly for me, except I have added some extra vegies to it.


2

It should be easily usable in applications where the egg texture is not that important. Find a recipe which needs both eggs (not whipped) and a liquid, and add the liquid to the overwhipped egg until the foam has subsided. Add the yolks back in (such recipes generally call for whole eggs). This should work with different types of griddle cakes: pancakes, ...


2

I use a recipe that is similar and have good results. I believe that I use 1 cup of peanut butter, 1 cup of sugar, and 1 egg. These turn out a very nice texture. If I were you I would sub some or all of the syrup for regular sugar to make it a bit dryer and make sure to add an egg.


3

My Partner used to be a pro wedding cake maker and I've helped her do a few over the years for friends and family. The tiers can be any cake these days, but only a fruit cake is dense enough to support tiers above it without dowels, use of a cake stand neatly gets around this. It used to be a tradition that the top (smallest) tier would be a fruit cake ...


2

EDIT: Although the question title says "fruit pies," the question specifies a "fruit custard pie." The following answer relates to custard pies and other pies containing fillings with eggs and/or milk. Actual plain "fruit pies" generally contain enough sugar to prevent rapid spoilage and therefore often do not require refrigeration. If you do plan to ...


5

Traditions for wedding cakes have varied so much over time and throughout the Pretanic Isles as to make "the tradition" impossible to settle on. Having different cakes for different tiers is both long-standing and popular today, as well as being of practical benefit (having a relatively solid cake like chocolate-biscuit at the bottom for example). Fruit ...


16

These days, wedding cakes can be pretty much any kind of cake. A traditional wedding cake is certainly more or less a Christmas cake - a dense, dark, 'matured' fruit cake with marzipan and royal icing. However, nowadays you will find that anything goes - flavoured sponges are extremely popular. The main criteria is that the cake should be sufficiently dense ...


1

The biggest problem I have is the overpowering bean flavor this flour causes. I have had no problem using it in recipes other than the nasty bean flavor.


2

I put my bread in the slow cooker on the 'warm' function. Works a treat!


1

(Liquid) water cannot exceed 100°C because that it's boiling point, and any additional heat applied goes toward the latent heat of evaporation needed to turn it into a gas (steam, which can then be higher than 100°C). Oils have a boiling point much higher than water, and a point lower than that (but still much higher than water's boiling point) called the ...


1

I have tried twice to bake a double-crust Blueberry pie in my convection oven with poor results both times. The crust comes out hard as a rock (homemade crust, not store bought). After the first attempt, I tried again adjusting temperature and time, but the results were still poor. As you know, berry pies require high heat for the berries and sugar to ...


-1

To uncurdle milk add more milk or to uncurdle cream add more cream .


-1

It is cake gel. www.mrityunjayinnovations.in


0

For baking the temperature always remains the same, while regarding the time, we always have this grand tip: Set the temperature and toothpick check every 5-10 minutes... You will be ready


1

Yes, it is just fine to bake a cake in a pan like the one we talked about in comments. A pan of that type may stick a bit more than a metal pan, so you might find "cake release" to be of benefit. It's unlikely that you will have any problems at all, but read Aaronut's answer here.


-1

You could always use brown sugar. Just dump everything in and whip it up. Make sure the equipment is spotlessly clean though. Brown sugar generally gives the meringue a caramel/toffee like flavour but it's richer and far less sweeter than a normal meringue.


0

Don't knead, work in butter add milk, mix with a knife, cold metal. Put straight on floured baking sheet and press out with damp fingers, then cut into squarish/oblong shapes and separate on baking sheet. Do not over handle dough, it should be sticky, also use cool implements and hands and work fairly swiftly. The dough will drag when you cut it and ...


2

Make sure that there is no metallic loose part in the microwave. It may be of any other origin, not just the pan. And moreover check for the proper neutral in the switch. If every thing is okay then you can claim the warranty I guess.


0

When I make brownies I make the Ghirardelli brand, usually caramel turtle. Today I baked 1 box Ghirardelli ultimate fudge box that came with a chocolate pouch. I added about 1/2 cup of mini chocolate chips in the mix and baked in the mini cupcake pan. I sprayed across the whole pan then wiped down the top so it wouldn't bake on, and since it can get messy I ...


9

If it is sparking then it is not microwave safe and you should get your money back. No change of mode is going to help, it is the material and construction of the pan which is the problem.


0

I would raise temperature up to 350° and start by putting it in for 30 minutes and check it every 5 minutes after that. I did something similar a while back and my cake took 50 minutes to bake. Since muffins are smaller, it takes less time for the heat of the oven to reach the centre of the muffin to bake it, which is why cake takes longer.


0

As you know that the muffin dough is always thicker than the cake dough. In this case I am not clear if you are changing the recipe thinning it or not. If you are only considering the size, then of course you have to increase the time, adding from 5-10 minutes. The temperature is usually 325 for most of the cake and muffin baking options. I bake my cake ...


3

Most of the bake times that recipes give you are very general ideas of how long you should bake something. This is why most of them are given in ranges rather than in specific values. (20-25 minutes instead of specifically saying 21 minutes) The reason for this is because there are a lot of variables when it comes to baking including the thickness and ...


0

Letting them sit and dry is very important. If it's more humid that day I turn the ceiling fan on on medium and leave them on the table under the fan for 30-60mins. That helps A LOT. They dry very nicely.


4

I've had two food products made to my specifications via contract manufacturing and evaluated contract manufacturing of several other products. Fundamentally the process requires you to have enough of an understanding of the product you want to be able to work with the contract manufacturer to make it. In one case, I didn't have any meaningful experience ...


1

Not at all. It is possible to make bread that way, but it's rather rare. If you are using any kind of preferment, even a 10 minute sponge, you are likely to add dry ingredients to it. Then you add this mixture of dry+wet to the rest, and the order for "the rest" can vary. Also, if you have any enrichments, they are usually added after the flour has been ...


0

My mother made several cheesecakes and cheese pies as I was growing up; there is a distinct difference. A simple cheesecake and a simple cheese pie have, more or less, the same basic filling: everyone knows the flavor/taste. But even these two have a subtle difference (and an obvious one). Obvious: The cheesecake stands taller and is square on the sides ...


0

You should dry roast the seeds before putting them in bread dough. It will have a really strong flavour. He used the unhulled seeds for the mild flavour. You can either use hulled or unhealed. I believe that you have washed the sesame seeds, dried them, dry roasted them and then ........ WHOOP in the dough. That will of course taste great....


-1

Basically you want to avoid heating up the contents of your refrigerator. That's pretty much the only concern, protecting your other food items. How long it will take a given pie to cool depends on a lot of factors, but I'd say wait half an hour minimum after pulling from the oven. It will still be warm at that point, but probably not enough to ...


-2

Golden syrup should work just fine as it has a similar texture.


3

Skipping the microwave step works, I suppose the author of the recipe used the microwave to save time. If you decide to roast the beets directly, keep the following differences in mind: Time Roasting beets in the oven takes significantly longer than parboiling in the microwave. I can't say how long slices take (depends on thickness), but whole beets need ...



Top 50 recent answers are included