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The Perfect World >> Domestic Sphere >> Baking


CalGal -- Thursday, July 04, 2002 -- 07:35:57 PM

How-tos, tips, recipes.

This thread is tagged: cooking, baking, cake
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Ellie Mayhem -- Tuesday, February 22, 2005 -- 07:27:47 PM -- 4822 of 13465

how dissapointing. Have you tried the Double Chocolate Layer Cake? It's my favorite chocolate cake recipe on epicurious. Underbake it and it's a gorgeous molten cake, bake it for the right time and it's just a perfect chocolate cake.

mollyT -- Tuesday, February 22, 2005 -- 07:34:52 PM -- 4823 of 13465

I saw that one, but I can't remember why I picked the one I did. I think I wasn't in the mood for ganache.

Shhhhh, don't tell anyone, but I made the milk chocolate frosting with Hershey bars. The stuff in the baking aisle was expensive and the Hershey bars were on sale for $.25 each. The frosting was delicious.

mollyT -- Tuesday, February 22, 2005 -- 09:57:59 PM -- 4824 of 13465

The honey almond crunch cake is significantly better 24 hours after coming out of the oven. I had a slice for breakfast and it was better than the nibble I had last night, but the slice I'm eating right now is better yet again.

I used dark brown sugar instead of light and think the top came out unappealingly dark. But it doesn't taste burnt, it just looks burnt.

J-Ro -- Tuesday, February 22, 2005 -- 10:51:01 PM -- 4825 of 13465
It will all be OK in the end. If it isn't OK, it isn't the end.

Being better after a rest is a characteristic of honey cakes and other cakes with heavy, moist ingredients. I'm not sure why. If it were simply a matter of the moisture redistributing itself within the cake, only texture would improve, but flavor usually does, too. Not that honey cake is ever good.

Alice CK -- Wednesday, February 23, 2005 -- 04:02:19 AM -- 4826 of 13465
the glass in the toilet is quite a pretty blue

Honey is hygroscopic, meaning it draws moisture from the air. So resting would make it moister than it was right out of the oven. Could that be responsible for the improvement?

(Random note: every time I read or type or otherwise experience the word "hygroscopic," I think it's gotta be wrong. The greek root for water is hydro-, not hygro-! What's that g doing there?)

Rachel grrl_geek -- Wednesday, February 23, 2005 -- 06:43:49 AM -- 4827 of 13465
Violence isn't the answer. Violence is the question. "Yes" is the answer.

From the OED:

before a vowel also hygr-, repr. Gr. wet, moist, fluid: extensively employed in Greek; the English compounds are mostly scientific terms of recent formation.
Said of bodies which readily absorb moisture from the air, so as to swell up, contract in length, or change form or consistence, and thus indicate roughly the presence or absence of humidity; sensitive to moisture.
Ellie Mayhem -- Wednesday, February 23, 2005 -- 02:18:33 PM -- 4828 of 13465


ooh! I have a new word for the "Hair! Not The Musical" thread.

J-Ro -- Wednesday, February 23, 2005 -- 03:09:51 PM -- 4829 of 13465
It will all be OK in the end. If it isn't OK, it isn't the end.

I am baking brioches à tête in my new brioche molds this morning. The HS called and asked me to bake for career day, and I figured it was a good time to try out the recipe. I made the dough last night and refrigerated it. Then I got up and made half of them, because I only have six molds.

So far two of the têtes have sort of fallen off to the side, as if imperfectly guillotined. The kids can have those. Otherwise, they look good. They feel nice and light, too. The next batch is rising now. They only take 8 minutes to bake.

Philadendra -- Wednesday, February 23, 2005 -- 03:16:30 PM -- 4830 of 13465

I actually made a chocolate cake! And it was edible!

Small potatoes to you baking-folk, I'm sure, but I am a total moron when it comes to baked goods so this is a big achievement for me.

It was a recipe from Droste (dutch cocoa co.). Basic chocolate, but lovely consistency, iced in whipped cream and adorned w/ black raspberries.

Good for breakfast too.

Alizarin -- Wednesday, February 23, 2005 -- 03:45:55 PM -- 4831 of 13465
Singles rule the world, feeding on fresh blood

The HS called and asked me to bake for career day,

Because how better to showcase being a lawyer?

J-Ro -- Wednesday, February 23, 2005 -- 03:57:34 PM -- 4832 of 13465
It will all be OK in the end. If it isn't OK, it isn't the end.


The second batch is slightly deformed, but too bad. Next time I will make the dough tetes much smaller. Insanity Rose's directions let me down this time.

Curie Tournesol -- Wednesday, February 23, 2005 -- 06:39:37 PM -- 4833 of 13465
They are better than stars or water/Better than voices of winds that sing/Better than any man's fair daughter/ Your green glass beads on a silver ring.

J-Ro, I was just about to ask if you were using her recipe. Is this the holiday hallelujah one or whatever it's called? I've been eyeing it for years but have never worked up the energy to make it.

J-Ro -- Wednesday, February 23, 2005 -- 07:47:28 PM -- 4834 of 13465
It will all be OK in the end. If it isn't OK, it isn't the end.

It's from the Pie and Pastry Bible. It's a master recipe and then there are some things you can do with it. I haven't tasted it to know how it came out, but I gave a lopsided failure to Elder for breakfast on her way out, so I expect her to report.

I ignored some of IR's crazy-ass instructions, especially as to the number and length of risings. I had to do this on a schedule for a regular human being. That part seems to have gone fine.

J-Ro -- Wednesday, February 23, 2005 -- 08:12:22 PM -- 4835 of 13465
It will all be OK in the end. If it isn't OK, it isn't the end.

I just realized there is one more flop in the kitchen (I just stopped home after a court appearance). I ate the topknot. Perfect. It's not really much work, either, especially if you skip the triple-folding step and one of the risings.

mollyT -- Thursday, February 24, 2005 -- 02:00:30 AM -- 4836 of 13465

That's interesting about the honey making the cake more moist as it sits. I have it loosely wrapped in wax paper on the kitchen counter, and was worried it would dry out.

Alice CK -- Thursday, February 24, 2005 -- 02:15:17 AM -- 4837 of 13465
the glass in the toilet is quite a pretty blue

I don't know how much honey is required to counteract the natural drying/hardening process known as "going stale." I just put forth that little honey factoid for what it's worth. I don't want to be the reason you decide not to wrap it up and then the outside gets all hard and crusty.

mollyT -- Thursday, February 24, 2005 -- 02:21:31 AM -- 4838 of 13465

Nah, I just won't worry about it much. It's still good tonight, I brought a slice to work to tide me over until dinner.

Lorelei -- Thursday, February 24, 2005 -- 05:58:11 PM -- 4839 of 13465
Trust the force and never keep receipts. -Kate D.

I want those sugar cookies you get at the cookie stand in the mall, with M&M's on top. What kind of cookie recipe should I use? The two sugar cookie recipes in Joy of Cooking both seem to be the hard ones that you decorate with icing, not the soft buttery ones. So I made some from Better Homes & Gardens which also turned out to be the hard kind (and particularly unimpressive specimens, to boot).

Also, once I find my cookie recipe, should I put the candies on before or after baking?

J-Ro -- Thursday, February 24, 2005 -- 06:28:57 PM -- 4840 of 13465
It will all be OK in the end. If it isn't OK, it isn't the end.

Lorelei, the mall stand may well add fructose to the cookies to make them stay soft. That's what Mrs. Fields does. This is a similar discussion to the ongoing one about chocolate chip cookies. Julia M's recipe, which she got from Cook's Illustrated, explicitly tries to duplicate the soft Mrs. Field's texture, and achieves it by increasing the amount of sugar in the cookie. There are a few other adjustments, but that is the main one. CI did the same with oatmeal cookies and found that increasing the sugar also made them softer and chewier. I think the moisture content is probably the issue.

I personally find the cookies too sweet when made this way, but it does improve their texture and make them more of what you are describing.

Thus, I would try adding more sugar to a drop sugar cookie recipe (not a rolled recipe) to see what happens. Maybe try adding a third of a cup more to begin with.

About the M&Ms, you usually add anything like that before baking because they won't stay on if they are added later. To get them not to burn, put a sheet of foil over the cookies during the last few minutes of baking.

Lorelei -- Thursday, February 24, 2005 -- 07:42:55 PM -- 4841 of 13465
Trust the force and never keep receipts. -Kate D.

Ooh, kitchen chemistry experiment! I'm not sure whether to be excited or daunted, but it sounds like fun.

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