Tag Info

New answers tagged

0

Probably someone has done this. Why not? On the other hand, you don't want a thick marzipan layer, because the material is expensive and has a strong taste, so it is more naturally to use the cream as the bulk filling and have a thin cover on top. This makes the cake more stable, too. If the cream serves as the frosting, it has to thicker. Normally in a ...


4

I'll try to break this down into components to make it simpler. If a recipe starts by combining sugar and a solid fat (creaming), this incorporates small air bubbles into the batter which will be seed bubbles for the carbon dioxide produced by chemical leavening. Occasionally, this creaming is used alone for leavening (as in traditional poundcakes). If the ...


1

The biggest difference that I know about is that mixing all the dry ingredients means that all you have to do is mix in the wet ingredients into the already homogenous mixture, this allows you to blend less to develop a nice and solid gluten matrix. If you add eggs after flour, all the other ingredients then have to be worked into what is already a dough ...


0

Why not use a mixture of white chocolate and milk chocolate? Sure, the taste will be less like that of chocolate and more like that of white chocolate, but something has to give...


2

I know you already have an answer you picked and many more good ideas, I would like to add one more to this long list of good ideas. What I do is slice up the cake in pieces about a half inch thick or so, and whether it is a round, square or rectangle cake. I slice the pieces about 2 inches by 3 inches. Then I put them on a cookie sheet on 300 degrees F ...


9

In Denmark (and in other countries around the world), we have this wonderful thing called rum balls. It's basically old cake leftovers mixed with cocoa and, depending on the recipe, something sticky, such as jam. In Denmark, they're usually rolled in sprinkles, shredded coconut or just more cocoa powder if you like a chocolaty taste. They can include rum or ...


1

It is possible that the cake will bake to completion if you wait longer. As Ecnerwal said, it doesn't matter what the book says about time. A cake is done when it is done, and you have to test it for that. "Bake for X minutes" is rarely a good thing to do, it just gives you an initial idea of how long it may take. But there is also a high probability that ...


3

Nothing is wrong. Continue baking until the toothpick comes out clean. The toothpick test is more definitive than time and temperature (and temperatures are not always what they claim, but don't drastically alter yours without feedback from a RELIABLE oven thermometer..) As I mentioned in a comment on another post, I once had a bad recipe (from a fancy ...


0

A syringe (or baster, but a syringe will be better) A LOT of holes, and frosting to hide the holes (though they will be pretty small if you use a syringe.) Given the comment that "I don't want it to be like several filled donuts joined together where it's not consistent" in combination with a refusal to consider layering it, you need a dense pattern of ...


7

Slice it and fry it. Then, in the pan, add some sugared milk and let it absorb the milk like in French toasts. Or just fried, add some maple sirup or custard? EDIT : @rumtscho is saying that the French toast is a bad option, maybe crumble?


15

...mix into ice cream...dry in low oven or dehydrator and use as "breadcrumbs"...use as struesel topping on another cake....??


0

coffee enhances the chocolate / cocoa for a more chocolatey cake. I don't think you should be able to taste the coffee though, the fact that you can taste the coffee suggests that either there's to much coffee or its to strong, to correct this you can try reducing the amount of coffee or try with instant coffee as I believe it's not as strong, I also don't ...


-4

I think you may consider adding some sugar powder


5

Another possibility is to marble the cake, part with the correct flavors (and dark color), and part with the desired caramel color.


4

Much like vanilla or peppermint extract, there are chocolate extracts that will add chocolate flavor but little or no color. They don't generally taste quite right but if you absolutely must have a caramel-colored chocolate cake, it may be your only option. You can even make your own if you can't get it locally. I have not personally tried the linked product ...


9

What you are asking for is physically impossible. There is a reason why the color system when working with physical dyes (as opposed to colored light) is called additive. You cannot take out a color which is already there. When we are talking about a cake, cocoa powder or pure chocolate can be considered a pigment, and Guiness a pre-dyed liquid. The ...


1

Baking powder and baking soda work by reacting with other ingredients in your batter and releasing carbon dioxide. When this happens in the oven, these carbon dioxide bubbles become trapped in the batter, giving your cake its lightness and softness. The problem is that if you mix in the baking powder with your liquids and leave it to stand for a while, or ...


3

I suspect the cookies are baked now, but still: If you increase the amount of dough, will you be in trouble? You could just add the sugar now, but that will most likely mess up the texture (still, they are chocolate chip cookies, they are always good ^^) Get the sugar you missed the first time. Calculate your recipe down to the smallest amount you can make ...


0

You can add the sugar now, what the issue is and will be is that the chocolate will get pulverized some. That's why chips or fruit is added last or folded in.


2

The biggest difference that I know about is that mixing all the dry ingredients means that all you have to do is mix in the wet ingredients into the already homogenous mixture, this allows you to blend less to develop a nice and solid gluten matrix. If you add eggs after flour, all the other ingredients then have to be worked into what is already a dough ...


1

I have reduced the sugar in a lot of cake recipes by 50% without any adverse effect. I have spoken to a number of chefs who say the same thing.



Top 50 recent answers are included