My bread maker has a cake
setting, and they are the
most moist cakes I have
ever eaten. They are still
moist a week later.
Marilyn Daub
[EMAIL PROTECTED]
Vanceburg, KY
My Cats Knead Me!!
- Original Message -
From: aidabarba
To: CAKE-RECIPE@yahoogroups.com
Sent: Saturday,
Add and extra egg and see if that helps,that is what I do.
Hugs,Ceil
[Non-text portions of this message have been removed]
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MAKES A LOT OF SENSE
Marla in Las Vegas [EMAIL PROTECTED] wrote: Keep Loaf Cakes Longer
To keep loaf cakes fresher longer, cut slices from the middle rather
than from the end. When you're finished slicing, firmly push the two
leftover sections together to reform a loaf. This way, you
JUST BOUGHT THE WARING PRO THAT FLIPS OVER. IT HAS A SETTING
RECOMMENDED BUT THE WAFFLES COME OUT TO DRY. I'M USING STORE BOUGHT
KRUSTEAZ BELGIAM WAFFLE MIX.
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thanx SUGAR
[EMAIL PROTECTED] wrote: Most professional bakers here where I live
bake their cakes at 325 degrees
instead of 350, which is usually indicated on the package, then they bake them
for about 15 minutes longer than called for, testing within a few minutes
after the time
thanx marilyn
Marilyn Daub [EMAIL PROTECTED] wrote: My bread maker has a cake
setting, and they are the
most moist cakes I have
ever eaten. They are still
moist a week later.
Marilyn Daub
[EMAIL PROTECTED]
Vanceburg, KY
My Cats Knead Me!!
- Original Message -
From:
This is one of the best carrot cakes I've
ever made.
Pineapple Carrot Cake
Cake:
2 cups all-purpose flour
1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups
I did read that you were
using a bundt pan- that
may be part of your problem.
The bundt pan is designed
for dense cakes. The design
gives more cake surface
exposure to oven heat so it
can cook through better.
This approach doesn't work
very well for soft, moist
cakes. Try borrowing a
Try using a dollop of
mayonaise in the batter- I
know that you must be
thinking I work for Hellman's- bu
t it adds moisture and the
waffles taste great!
Grace
aidabarba [EMAIL PROTECTED]
wrote:
JUST BOUGHT THE WARING PRO
THAT FLIPS OVER. IT HAS A
SETTING RECOMMENDED BUT THE
WAFFLES
Bundt cakes usually aren't as
moist as layer. It takes
so long to bake them through,
that they get dry around the
edges. Especially if it is
a dark coated pan, it will
attract the heat even more
and make a thicker crust.
To: [EMAIL PROTECTED]: [EMAIL PROTECTED]: Sat, 3 Feb 2007 13:01:08
Nonfat Angel Cake with Summer Fruit Salad and Raspberry Sauce
For the Angel Cake:
1 cup cake flour
1 1/2 cups superfine sugar
1 1/4 cups egg whites (about 10 large egg whites) at room temperature
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
For the Summer Fruit
I know, I thought the same thing when I read it
Marla
Home Cookin/ Message Board
http://members3.boardhost.com/marlaoh/index.html
- Original Message -
From: aida barba
To: CAKE-RECIPE@yahoogroups.com
Sent: Saturday, February 03, 2007 6:45 PM
Subject: Re: [CAKE-RECIPE] Keep
Banana Pound Cake
1 package (18 1/2 ounces) yellow cake
4 eggs (room temperature)
1/3 cup oil
1/2 cup water
1 1/3 cups mashed bananas (about 4 medium)
1 package (3 3/4 ounces) instant vanilla pudding
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
Combine all ingredients in
NORMALLY I DON'T USE
FROSTING. I WANT TO
TRY A LAYER CAKE, SO I
WOULD LIKE TO USE
FROSTING.
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I have two very moist cake recipes, one chocolate and the other
yellow, both made from scratch with cake flour. The yellow one,
however, uses shortening. I have not made it for years because I
cannot eat hydrogenated fat--however, there are now non hydrogenated
shortenings out on the market now,
Mayonnaise is also used
to replace eggs and oil
in several cake recipes.
Do you add the mayonnaise
to waffle batter in addition
to the eggs and oil, or in
place of it?
Theresa
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Just an FYI about decreasing
oven temperature:
That may truly be the case
for convection ovens, but
most of the professional
bakers in my vicinity
(not the city where I live,
but outlying towns) bake
out of kitchens on their
home premises, and use ovens
built for home use (their
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