Recent content by retired baker

  1. retired baker

    Macarons, the most important information.

    I played with macaroons before retiring, my brother makes them with sweet shred coconut and condensed milk. Disgustingly sweet, all the sugar leaks out the bottom and pools up around the base, hard to eat unless you like fiberglass. I found a recipe using "macaroon coconut" from the...
  2. retired baker

    Macarons, the most important information.

    I worked at a kosher catering operation, we made lots of almond macaroons, later I always got requests for the same in my own bakery, never got orders for coconut anything, never made them. Seems more like candy to my taste. Funny thing is, they sell macarons at mac Donalds in Germany.
  3. retired baker

    Fairy cake recipe advice

    Yeh you can buy it, you can buy swanns down American cake flour. https://americanfizz.co.uk/food-and-groceries/baking-and-cooking/swans-down-enriched-cake-flour-32oz-907g.html They're all out of stock. This one is from S Africa, sold in UK...
  4. retired baker

    Fairy cake recipe advice

    I think the confusion creeps in when someone takes an American recipe and uses UK ingredients. American cake flour doesn't contain BP. See if you like the way this result looks, if so go ahead with self raising flour and omit the baking powder.
  5. retired baker

    Fairy cake recipe advice

    The reason I would use cake flour is to have control over the ingredients. you didn't list the eggs, should be 3 I think. Omit the baking powder if you use self raising. That could be why the texture is off. Marks and sparks probably just source them, I wouldn't be surprised if they are made...
  6. retired baker

    Gelatin powder to sheet conversion

    1 envelope granulated gelatin = 1 tablespoon powdered gelatin = (0.25 oz.) = 3 sheets leaf gelatin. 5g = .17 oz powder gelatine = 2 sheets 7g = .24 oz powder gelatine = 3 sheets 10g =.35oz powder gelatine = 4 sheets
  7. retired baker

    Macarons, the most important information.

    Almond macaroons are made from almond paste. Coconut macaroon is made from etc etc... macaron is the meringue version with almond flour. Funny thing is if you translate french to english, macaron is macaroon. Fr to Eng macaroon is macaroon.
  8. retired baker

    Can I broil a box cake in the oven? HELP!

    You can fix the oven after you get through with your cake adventure. If it has elec ignition... Its very likely the igniter has burned out. The grill igniter is still good, just swap them and don't use the grill. I did it recently , a bit fiddly with small screws but simple enough.
  9. retired baker

    Puff pastry turns

    In France they count the butter and dough layers, so a simple fold in of the butter = 3. Dough/butter/dough. French flour is weaker than the typical bread flour here, all purpose is ok but a weaker blend really makes a big difference. If you can get cake flour blend it with AP , mix 40% cake...
  10. retired baker

    Am I the only one who doesn't really like red velvet cake?

    heres a recipe that calls for red yeast powder in red velvet cake, its definately red. https://www.bakerandflavoristkl.com/natural-ingredients-for-red-velvet-cake/
  11. retired baker

    Am I the only one who doesn't really like red velvet cake?

    It wasn't easy finding red yeast powder, all the google links led to health and medical websites discussing the benefits. Its often taken in capsule form. That was no use to me. I don't think it has any yeast action, its made from a certain type of rice. Its easy to find it in grain form, the...
  12. retired baker

    KitchenAid Stand Mixer Dilemma

    on the pivot ? yes thats edible lubrication. Its new, don't worry. Get baking. ! Time is money !
  13. retired baker

    Advice please - why does my cake have a hole through the middle?

    could be wrong flour too. who knows without all the info and recipe.
  14. retired baker

    Am I the only one who doesn't really like red velvet cake?

    I order chinese red yeast powder for making chinese sausage. It also listed it for use in red velvet cake. The powder has been used for chloresterol in china for hundreds of yrs. It was difficult to locate without ordering direct from china but I found it on ebay. I wonder if this was the...
  15. retired baker

    Advice please - why does my cake have a hole through the middle?

    At a guess, it doesn't look like sponge, it looks more like a poundcake. If it was a sponge recipe then you probably overmixed or over folded it. Texture looks quite solid, not light. Its best to follow a video recipe off youtube than a book recipe if you aren't familiar with proper proceedures.
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