2 of 3
2
Woody’s Lemon Layer cake
Posted: 29 October 2009 02:39 AM   [ Ignore ]   [ # 16 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  289
Joined  2008-08-13

It looks beautiful, and sound delicious Bill!! Can’t wait to make and taste it for myself.

Profile
 
 
Posted: 29 October 2009 08:20 AM   [ Ignore ]   [ # 17 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  4791
Joined  2008-04-16

Thanks for updating with tasting notes (and glad you got to try this one).  It’s good to know it comes across overall as lemon-y, with the white chocolate in the background, as I like lemon much better than white chocolate.

 Signature 

Brød & Taylor Test Kitchen:  How to Make Sourdough More (or Less) Sour

Profile
 
 
Posted: 12 November 2009 11:34 AM   [ Ignore ]   [ # 18 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  1088
Joined  2009-05-26

I will make this cake this weekend for the HCB bake-a-long. Question for all of you cake experts out there, smile. I want to make this cake in 6x2 pans - mostly because it’s a big cake (the recipe said it served 14-16). Rose said on page 470 of HCB that 9 by 2 inches cake pan is 8 2/3 cups and 6 by 2 inches cake pan is 3 3/4 cups. If I do my math right then I should multiple the recipe by 0.43 (3.75/8.6667) to convert it to 6x2. I know I could probably just divide everything in half, fill the pan to almost half full per the recipe, and bake whatever batter I have left in madeleine pan or muffin pan. Am I thinking this right? Any tips/thoughts?

 Signature 

http://www.knittybaker.blogspot.com/

Profile
 
 
Posted: 12 November 2009 12:05 PM   [ Ignore ]   [ # 19 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  4791
Joined  2008-04-16

Jenn, that all sounds about right.  You might get a small hump/peak on your cake if you don’t do a leavening adjustment, you can trim it to flat or try to adjust the b powder.

 Signature 

Brød & Taylor Test Kitchen:  How to Make Sourdough More (or Less) Sour

Profile
 
 
Posted: 12 November 2009 02:00 PM   [ Ignore ]   [ # 20 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  535
Joined  2008-05-03

Jenn, you’re absolutely correct - I calculate it to .44, so you will have a little left over for mini cakes!

Profile
 
 
Posted: 12 November 2009 02:38 PM   [ Ignore ]   [ # 21 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  1088
Joined  2009-05-26

Thanks Julie & Annie! I will report back with results, and post pictures smile.

 Signature 

http://www.knittybaker.blogspot.com/

Profile
 
 
Posted: 16 November 2009 01:46 PM   [ Ignore ]   [ # 22 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  1088
Joined  2009-05-26

Here is my rendition of the Lemon Luxury Layer Cake. I had an adventure making this cake. I had to redo the cake because it turned out weird (see picture). One came out much lighter on top, and it taste weird. I couldn’t figure out what’s wrong with it, but my suspicion is because I didn’t incorporate the white chocolate enough (I beat for 15 seconds) - it’s hard to tell whether it’s incorporated or not. The 2nd tries is better but not perfect, it sunk in the center and on the sides (I did reduce the baking powder by 25% b/c of high altitude). Applying the bc is a big challenge for me. It is hard to get the sides smooth, even with bench scraper. In the end I switch back and forth between the bench scraper and a heated offset spatula. It took me 3 hours - in between chilling/freezing and applying the bc. Here’s the result. I also posted my whole story on my blog.

Image Attachments
Lemon Luxury Layer Cake in the pan.jpgLemon Luxury Layer Cake.jpgLemon Luxury Layer slice.jpgLemon Roses.jpg
 Signature 

http://www.knittybaker.blogspot.com/

Profile
 
 
Posted: 16 November 2009 03:07 PM   [ Ignore ]   [ # 23 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  2568
Joined  2007-11-15

Great job Jenn.  Did you bake the cakes on the same oven rack? 

I really love your lemon roses - they look perfect. 

How did you like the flavor of the cake?

I’m not going to make this one - I have to make a chocolate cake for hubby’s bday, and we do not need two cakes in the house!

 Signature 

Come visit my blog at

http://butteryum.blogspot.com

Profile
 
 
Posted: 16 November 2009 03:12 PM   [ Ignore ]   [ # 24 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  1088
Joined  2009-05-26

Thanks Patricia! I bake it in the same rack, rotate the pan halfway through baking. I have a baking stone in the stove to make the temperature even. I didn’t even open the oven door until the last 5 minutes of baking. The cake itself taste okay, but combined it with the curd and bc it taste really good. Very lemony. It is very very rich though, definitely not something you want around the house with the chocolate cake.

 Signature 

http://www.knittybaker.blogspot.com/

Profile
 
 
Posted: 17 November 2009 07:23 AM   [ Ignore ]   [ # 25 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  4791
Joined  2008-04-16

Lovely lemon cake, Jenn!  That’s so curious that one baked up differently, even though you rotated pans!  Did the paler layer have more batter?

 Signature 

Brød & Taylor Test Kitchen:  How to Make Sourdough More (or Less) Sour

Profile
 
 
Posted: 17 November 2009 08:56 AM   [ Ignore ]   [ # 26 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1031
Joined  2007-11-21

I think you did a great job.  Love the lemon rose.

Profile
 
 
Posted: 17 November 2009 10:27 AM   [ Ignore ]   [ # 27 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  1088
Joined  2009-05-26

Julie & Bill, thanks!
@ Julie - I weigh the batter to get the exact amount for each. I’m probably off within 2 grams. The 2nd time I baked it, I weigh it too and one of the cakes has a sunken side. Is it possible all this is because I use the 6 inch pan? Everyone else on the bake-a-long who bake this in the 9 inch pan does not have these issues. Maybe I should make this cake again in the 9-inch pan - will have to find an occasion to do it smile.

 Signature 

http://www.knittybaker.blogspot.com/

Profile
 
 
Posted: 18 November 2009 11:55 AM   [ Ignore ]   [ # 28 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  535
Joined  2008-05-03

Jenn, love your cake and the lemon roses.  Did you serve the roses (or part thereof) with the cake?  I’d expect it to be a very lemony experience!

Profile
 
 
Posted: 18 November 2009 12:23 PM   [ Ignore ]   [ # 29 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  1088
Joined  2009-05-26

Thanks Annie! I know Carol in previous posts said that she tried them and liked it, but I find it tasting too raw and inedible, so they’re back in the freezer. Maybe next time I should try cooking the peel for a few minutes, instead of just letting it sit in the syrup overnight. The overall taste of the cake is actually a good balance between lemon and white chocolate.

 Signature 

http://www.knittybaker.blogspot.com/

Profile
 
 
Posted: 18 November 2009 03:04 PM   [ Ignore ]   [ # 30 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1429
Joined  2007-11-18

Great job Jenn. I love the lemon roses. The sides of your cake look pretty smooth to me.

 Signature 

http://heavenlycakesenjoyedonearth.blogspot.com/

Profile
 
 
   
2 of 3
2
Back to top