U could always crumble the brownies and add frosting, and make cake pops or “brownie pops” it’s super easy crumble the brownie mix in frosting the mold into a ball, poke a stick into it and dip into any coating (candy melts, icing, even frosting) add sprinkles on top for more sweetness, freeze and enjoy! 😉😋
To prepare cake at last minute, i would make vanilla or chocolate flavoured pancakes or red velvet pancakes. For red color, I would use color from beet. Just grate and squeeze color from it and use how much you need.
Layer the pancakes by adding some whipped cream or chocolate ganache or cream cheese frosting which goes so well with red velvet pancake.
It is unlikely but possible that it is unsafe to eat. This study of aluminum leaching from pans during cooking of acidic liquids (https://www.ncbi.nlm.nih.gov/pubmed/1397396) showed a levels as high as about 50mg/kg. Let's assume your cake is about 1kg, so 50mg aluminum. The European Food Safety guideline for aluminum according to this paper (https://www....
This is an interesting question. Personally I would throw it out, the discoloration and resulting taste are the result of a chemical reaction with the pan.
The brownish discoloration is a sign that the Aluminium (Al, the chemical symbol for the element from here on), is being attacked by a chemical reaction. This is most likely by an acid, though salts can ...
Aluminum cookware is "reactive", as opposed to "non-reactive" cookware like glass or stainless steel. When cooking acidic ingredients, a reaction occurs that can discolor food and sometimes leave a taste of tin. It would appear that the rum cake in question was acidic enough to cause this reaction. While I have yet to come across anything that says this is ...
first of all, each meringue originated from a different culture and as such is more prevalent within recipes of that culture. more modern recipes might choose to use a different variant of meringue to get a more nuanced texture than in classic recipes.
I would like to refer you to a great article about this issue. here is an excerpt:
I think I would go with double cream. It's really thick once whipped (careful not to split it by overwhipping it). Then fold gently your sour cream and condensed milk mixed together into it, preferably with a maryse.
You could also add some gelatine if that's not an issue for you.
I'm wondering if mixing in some cream cheese in addition to, or in place of a portion of the sour cream, might help thicken things without altering the taste profile too much.
Sour cream is roughly 73% water, while cream cheese is only around 53% water. That may be a way to reduce some of the water content without having to resort to heat.
With a batter like this there are several things that can go wrong. My first guess would be, that the cake would have come out much different had you made the full recipe. When using only a third of the batter you have an increase in surface area compared to the inside of the cake. Not knowing the exact circumstances, I assume your cake dried out a bit too ...
The syrup is added to the cake before frosting so that is remains moist throughout. Also you can add flavours to your simple syrup to enhance the flavour like cinammon or star anise in banana cake and orange cake. For mango cake, you can simply add cardamom to syrup.
Avoid using simple syrup if it is already moist and delicate. It would destroy the cake.
No, because white vinegar is distilled with water and chemicals. White wine vinegar is a stronger substance and will damage the sterilizer. White vinegar has a strong and sour taste to it, while white wine vinegar is sour and used as a dressing for salads.
Again...make sure the cake batter is not runny (not talking about chocolate here)....chop the chocolate bar into pieces and mix it with flour (the flour will help not let the chocolate pieces not fall to the bottom of the cake)....then when it's time to prepare the pan....pour half of the cake batter then add the chopped chocolate pieces mix with flour and ...
Well, it went quite well. The flavour was really nice (I guess corn flour did not change the overall carrot cake flavour that much), and the texture (which was what I was most scared of) was as a normal carrot cake.
The timing in the oven was more or less the same (as I used the same mold several times, I did not measure the grams I was pouring). So my ...
You can achieve no. 3
Just make sure your is not that runny
And mix your chopped up chocolate with a little bit of flour as this will prevent the chocolate from dropping to the bottom
Pour half of your in the pan
Then put in the chopped chocolate cover in flour
Then pour the remaining batter
Fully submerged is going to be a problem, as you'd need an airlock to allow air to escape so you don't end up creating a pressure cooker. (which would prevent the bread from rising). If you were going to try this, I'd look into fermentation airlocks and grommets to install on a mason jar lid, and then use the largest straight-sided mason jar that I could ...
So normally, stove top cooking never results in all around heat like in an oven but what if you were to submerge (underwater bath instead of just around the sides) a dish in simmering water and then cover it completely (to prevent water from getting in) until it's cooked?
This sounds a lot like sous vide which is currently becoming commonplace after having ...
Unlikely. Without even getting into the mechanics of how it would work, simple physics dictates that you can't get the temperature of this "immersion oven" above 100 degrees Celsius. Most cakes and breads are cooked at temperatures above 170 degrees Celsius. A second issue is that moisture can escape when baking in a normal oven. Your "immersion oven" would ...
Your oven is likely too hot, or you're starting with a cold batter. Make sure to start with a batter closer to room temperature and try reducing the oven temperature.
Most ovens have hot spots or poor calibration, if you continue to have trouble pick up an over thermometer and check to see what the real temperature is at various spots.
Most commercial bakeries pour simple syrup into their cakes and cupcakes after baking. To make a simple syrup mix water and sugar in equal parts by volume and heat on the stove, stirring until dissolved. The simple syrup should keep for about a month if you have any left over.
If it can be done, it will make lots of difference. Different sourdough recipes are geared towards breeding different bacterial species, which give their own taste to the final product.
There is no answer to "what will be a better choice". If you have a known good recipe for a starter using milk, then it is up to the eater to decide which result tastes ...