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White Genoise with Mango Buttercream
Posted: 18 May 2009 03:07 PM   [ Ignore ]   [ # 16 ]
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Great job… yes, the mangoes look very nice on top!  Hope to see more of your posts soon.

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Posted: 18 May 2009 03:59 PM   [ Ignore ]   [ # 17 ]
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jesse, i don’t know where you got that you can substitute corn starch by doubling the amount with cake flour.  i have a feeling it will apply mostly for cooking but definitely not on sponge cakes.

on a sponge, i would substitute by weight (equal weights), if you don’t have a scale, then i would substitute by volume.

i keep my cornstarch in the freeze, vacuum bagged, it may loose thickening power, but for sponge cakes i don’t think it is critical.  otherwise cornstarch should not be kept for longer than 1 year.  be sure to let the bag reach completely room temperature before opening it, otherwise you will have a rush of moisture going in.

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Posted: 19 May 2009 02:36 AM   [ Ignore ]   [ # 18 ]
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Beautiful cake Jess!  And your pictures are wonderful!

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Posted: 19 May 2009 11:41 AM   [ Ignore ]   [ # 19 ]
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Very nice with the mangoes on top jess!

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Posted: 19 May 2009 07:51 PM   [ Ignore ]   [ # 20 ]
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hectorwong - 18 May 2009 06:59 PM

i keep my cornstarch in the freeze, vacuum bagged,


Great tip Hector. Thanks. I had no idea you could freeze cornstarch.

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