Wow, I wouldn't have thought of aging the cake on purpose. But I've heard most pound cakes/ bundt cakes taste better on the second day.Brown crust. No matter how fine and perfect the crumb they still have all that dry brown crust on the outside. Yet my sister text me to rave about how moist and flavorful these cakes were. With a coated bundt pan you have no choice but using a simple syrup. I used lavender verbena lemon simple syrup as soon as I pulled the tray out of the oven. Then again about 30 minutes later. Then let the cake age minimum of 24 hrs before delivering.
I'll bear Parrish Magic loose bottom pans in mind - but that looks like a future investment!We covet Parrish because that light uncoated metal does not over brown the cake.
I picked up a couple of nordic ware naturals eventually. They were selling in discounted sets. So I ended up series of round pans, one 8x8 square and my quarter & eighth sheets. Their muffin tray was weird, the cups were too close - so I bought USA Pans muffin pans.
My one gripe about nordic ware is the curves at the four corners of the sheets & 8x8 pans. Which looks like i am cutting corners.
#cakegoals!when a cake is sliced and plated you should not see any brown crust lines between the icing and the cake. You want pure clean edge of cake next to a thin layer of icing.
take what i say with a teaspoon of salt! because I'm a super beginner baker and I made it with a hand mixer (only mixer i had then).@ShuBunny curious about the texture of the brownies, how fudgy and chewy was it? Could possibly still be a good baseline recipe with experimenting with dropping the sugar.
I honestly felt it was neither chewy and fudgey enough, taste was okay though. Everyone else wiped it clean.
Perhaps try both Stella Park and KAF and work off from the one you prefer?
Personally, I like those mutant cakey/creamy/slightly fudgey brownies.
When I tackle brownies again, I'll try norcal's and the earlier ones I mentioned.
These are terrible pics. stella park
KAF ultimate brownie. wish i had a crumb shot.