does anyone know what kind of enhancers I should get at modernist pantry for baking cakes
I read somewhere it helps
in cakes for moisture retention and shelf-life extension
Thank you , you are so informative. really do appreciate your knowledge
Can you post the inks for the chiffon, butter cake and meringue butter cream recipes... I searched but can't seem to find them... I see some post about them but not for the recipes. Thank You.
Cahoot ,Between you and Norcalbaker59 you really know your baking... I don't know the chemistry of it all.. I just know what tastes good. But I do appreciate all the info you give.. makes me use my brain..lolI don't know if Norcalbaker has ever posted any recipes for butter cakes on these forums, but she did send me a couple of recipes over email. I don't want to post the exact same ones without her permission but both those recipes were actually based off of well-known recipes, and so the originals can be found online.
Bouchon Bakery's chocolate cake, from the Bouchon Bakery cookbook: this is baked in a half-sheet pan, and very helpfully the author also gives the finished height so you can adjust the amount of batter accordingly to how thick you want the cake to be.
It says adapted from the Bouchon Bakery cookbook, but I don't know what the exact changes are. Looking at other recipes online though, it appears the author simply doubled the original recipe for twice the thickness and replaced a small portion of the eggs with egg yolks.
Rose Levy Beranbaum's White Velvet Cake, from The Cake Bible: Rose Levy Beranbaum is perhaps the most well-known cake cookbook author in the world, and her white velvet cake is just what she calls her white cake and is one of her most popular recipes. She's known for using the two-stage mixing method for cakes instead of creaming.
I've actually made this one before and it is indeed quite tender, not super fluffy since the batter isn't creamed but it's not dense either. I actually made it with another white cake made using the creaming method to compare, and interestingly enough RLB's cake was somehow definitely more tender but also fluffier (rose more in proportion to how much batter was in the pans). The cake from Sally's Baking Addiction, despite using sour cream and having a higher proportion of liquids if you look at the baker's %, was not noticeably more moist either. I'm not sure if it was even down to baker's error since I actually baked the white cake from Sally's Baking Addiction less - it had a much more sticky crust after wrapped in plastic and frozen (which I did for both cakes).
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