Cuddle-free batter

Discussion in 'Decorating' started by grace kogi, Oct 15, 2017.

  1. grace kogi

    grace kogi New Member

    Joined:
    Oct 15, 2017
    Messages:
    1
    Likes Received:
    0
    How do I achieve a cuddle-free mix when adding lemon juice and milk to cake batter? Thanks
     
    grace kogi, Oct 15, 2017
    #1
    1. Advertisements

  2. grace kogi

    ChesterV Well-Known Member

    Joined:
    Sep 7, 2015
    Messages:
    1,790
    Likes Received:
    771
    Uh, "cuddle"???? I've never heard of "cuddle-free mix", thats a new one on me!
     
    ChesterV, Oct 15, 2017
    #2
    1. Advertisements

  3. grace kogi

    Apocalypso Well-Known Member

    Joined:
    Aug 7, 2017
    Messages:
    262
    Likes Received:
    122
    I think you meant to type 'curdle.' I'm not sure it's a bad thing - I add lemon juice to milk all the time to achieve a buttermilk substitute, and the curds are very soft and blend into the cake well. The main point of buttermilk, or for that matter the lemon-and-milk substitute, is to create an acid liquid to activate the baking soda for leavening. Milk makes the cake richer and affects the crumb. What does your recipe look like? Are you trying to achieve more of a lemony flavor? You'll want to use lemon zest for that, not just juice.
     
    Apocalypso, Oct 16, 2017
    #3
  4. grace kogi

    Norcalbaker59 Well-Known Member

    Joined:
    Jun 23, 2017
    Messages:
    1,952
    Likes Received:
    1,139
    Location:
    Northern California
    Lemon juice will curdle milk. Juice isn’t a very good flavoring agent, When using citrus, it’s best to use the zest. The oil in the peel contains both aroma and flavor. Not only is the flavor more pronounced with zest, but you don’t have to deal with the curdling issues.
     
    Norcalbaker59, Oct 16, 2017
    #4
  5. grace kogi

    ChesterV Well-Known Member

    Joined:
    Sep 7, 2015
    Messages:
    1,790
    Likes Received:
    771
    Hmmm........curdle does sound more apt. LOL
    I must have been really tired to not catch that.


    I think someone has posted this issue before. I have always used citrus juice in my citrus cakes and they have never curdled. Of course, I don't mix everything the way other people do, so that might be why I've never had a problem with it. I find that zest is bitter. I use zest in frosting but not cake. All that sugar in the frosting cuts the bitterness, but I find it does come through in the cake.
     
    ChesterV, Oct 18, 2017
    #5
    1. Advertisements

Ask a Question

Want to reply to this thread or ask your own question?

You'll need to choose a username for the site, which only take a couple of moments (here). After that, you can post your question and our members will help you out.