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Did Martha make a Mistake? Question on Leavening in Recipe
Posted: 07 October 2013 12:33 AM   [ Ignore ]   [ # 31 ]
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Hi Abbey,

I believe Anne of NC made her own cake strips at one time. I have Magi-Cake Strips. They work very well. Are they well worth it?  I hardly ever remember to use mine. They are great if you bake layer cakes often. I don’t. I bake mostly one layer. They are long strips and fasten with a clip. They come in a set of two. Both strips can be attached, by clips, to fit many different sized pans.

Rose has her own strips.  They are called Rose’s Heavenly Strips. They are made of silicone bands that fit around 8 or 9-inch pans. I believe you can use a clip to make them fit smaller pans. 

Do you live in the UK?

I had a hard time finding lemon oil too. I eventually found it but I never opened the bottle because a chef told me I can substitute lemon zest. I substituted the zest for the oil in the Golden Lemon Almond Cake. It was the very first time I baked that cake. It came out so delicious, I just never felt the need to use the oil. I’m sure the lemon oil is better but we are generally not fans of lemon. But, this cake, it is to die for.

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Posted: 07 October 2013 02:48 PM   [ Ignore ]   [ # 32 ]
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Howdy ak—He He—I will try very hard to remember that smile

I like that idea very much-it makes perfect sense to me so thanks. I will most likely use the freezer plan - I wish I were more organized. wink

Why does Rose only use one pan for some of the cakes?  I was wondering about that yesterday. I kept thinking I was missing something but maybe not?

Is it because the cake is so dang good????? smile

I realllly look forward to baking one of these beauties. How do I decide? I was leaning toward something lemony because of my grandma but there are several lemon recipes to choose from. I might just have to shut my eyes and pick…

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Posted: 07 October 2013 03:31 PM   [ Ignore ]   [ # 33 ]
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FG,

I will try the zest then. That Golden Lemon Almond Cake will definitely be one to try-I do love the photography in this book.

I’m in the US, with a variety of specialty stores, but I like the zest idea for now. Maybe someday I will chance upon the oil that Rose suggested-it wasn’t terribly expensive. 

I was googling how to make one’s own lemon oil. It looked like a long process, which is okay, but I’ll use you method. Thank You Again…     

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Posted: 07 October 2013 05:21 PM   [ Ignore ]   [ # 34 ]
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Thank you for explaining that to me. I read the FAQ section on this site and found that same explanation. I guess I always thought more leavening caused it to rise-wrong!!

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Posted: 08 October 2013 01:08 AM   [ Ignore ]   [ # 35 ]
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I didn’t know that freezer technique. I’ve got to try it. Thank you Anne!

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Posted: 08 October 2013 01:24 AM   [ Ignore ]   [ # 36 ]
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abbey - 07 October 2013 03:31 PM

FG,

I will try the zest then. That Golden Lemon Almond Cake will definitely be one to try-I do love the photography in this book.

I’m in the US, with a variety of specialty stores, but I like the zest idea for now. Maybe someday I will chance upon the oil that Rose suggested-it wasn’t terribly expensive. 

I was googling how to make one’s own lemon oil. It looked like a long process, which is okay, but I’ll use you method. Thank You Again…     

Hi Abbey,

I didn’t realize you were in the US. King Arthur Flour and Sur la Table carry lemon oil should you want to try it. I believe Rose prefers Boyajin.

At the time I was baking that cake, some members recommended I use the oil, at least the first time. Since my family doesn’t love lemon, we thought the cake was awesome with the zest. I don’t think my family would have enjoyed it as much if the lemon taste was any stronger than it was. I guess it’s all a matter of preference.

 

 

 

 

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Posted: 08 October 2013 09:04 AM   [ Ignore ]   [ # 37 ]
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Good Morning, Flour Girl-

I wanted to ask you how much zest you used? I really think just a hint of lemon would work.

I like lemon but I think it needs to be balanced - I buy a lemon pie from a grocery store around here that uses a layer of cream cheese. It’s a favorite of my co-workers and my family but I think one of Rose’s Cakes could outdo it by a mile.

I don’t know much about using the oils in baking or how much difference it makes compared to the zest but I have some lemons to use.

Please let me know how much you used for your cake.

Thanks!!

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Posted: 08 October 2013 10:36 AM   [ Ignore ]   [ # 38 ]
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abbey - 08 October 2013 09:04 AM

Good Morning, Flour Girl-

I wanted to ask you how much zest you used? I really think just a hint of lemon would work.

I like lemon but I think it needs to be balanced - I buy a lemon pie from a grocery store around here that uses a layer of cream cheese. It’s a favorite of my co-workers and my family but I think one of Rose’s Cakes could outdo it by a mile.

I don’t know much about using the oils in baking or how much difference it makes compared to the zest but I have some lemons to use.

Please let me know how much you used for your cake.

Thanks!!

Good Morning Abbey,

The recipe calls for 2TB zest and 3/8tsp lemon oil. I was told you can substitute 1 tsp of zest for 1/8tsp of oil.

I used 1TB of zest to substitute for the oil. In total I used 3TB zest.

The recipe also uses lemon juice in the soaking syrup.

If you think that amount is too much for you, the quantity of the zest can be reduced because the reduction will only affect the taste. The foundation of the cake will remain unaffected.

This cake gives little jolts of flavor as you eat it because holes are poked in the cake and then it is soaked. Oh yeah!

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Posted: 08 October 2013 10:46 AM   [ Ignore ]   [ # 39 ]
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Anne in NC - 08 October 2013 09:16 AM

I didn’t know that freezer technique. I’ve got to try it. Thank you Anne!

Hi, FG!  Disclaimer: I haven’t actually tried the freezer method, myself.  I always use the fridge and prepare my pans the night before or a couple of hours before baking.

Thanks Anne ! I can see myself using both methods, depending on the circumstances. Both make perfect sense to me.

A tip on using the freezer I’d like to share comes from Bouchon Bakery. Thomas Keller instructs, in his Rum Cake recipe, to butter the bundt pan and stick it in the refrigerator or freezer. He feels this will help create an even layer of sugar when coating the pan.

Not related, I know, just wanted to throw that in. grin

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Posted: 08 October 2013 07:44 PM   [ Ignore ]   [ # 40 ]
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Thank you all for the helpful ideas. I’ve been telling my Grandma all about this lemon cake I’m going to make for her. We just ate lemon pie but I think she is looking forward to the cake. I’ll have to make sure I do just that this weekend. Thanks again. wink

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Posted: 09 October 2013 12:17 AM   [ Ignore ]   [ # 41 ]
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Abbey, I can’t wait to hear all about it!

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Posted: 09 October 2013 11:07 AM   [ Ignore ]   [ # 42 ]
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Flour Girl,

Thanks so much for encouraging me - it’s nice to have someone helping you along. smile You’ll be the first to know…

I’m gearing up for it, got my cookbook with me, checking my list and hoping for an awesome cake.

I wasn’t sure which recipe to follow but—I Think— the Golden Dream cake recipe sounds good.

I still have to decide which frosting to use.

This week is so busy, I can’t seem to find the time to read the book-that’s why I brought it to work smile

I’ve learned so much, but still feel like I don’t know enough, yet. But, come Sunday evening, I’ll have a story to share with you. 

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Posted: 09 October 2013 11:50 AM   [ Ignore ]   [ # 43 ]
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abbey - 09 October 2013 11:07 AM

Flour Girl,

Thanks so much for encouraging me - it’s nice to have someone helping you along. smile You’ll be the first to know…

I’m gearing up for it, got my cookbook with me, checking my list and hoping for an awesome cake.

I wasn’t sure which recipe to follow but—I Think— the Golden Dream cake recipe sounds good.

I still have to decide which frosting to use.

This week is so busy, I can’t seem to find the time to read the book-that’s why I brought it to work smile

I’ve learned so much, but still feel like I don’t know enough, yet. But, come Sunday evening, I’ll have a story to share with you. 

Oh, you are more than welcome Abbey. I enjoy our conversations. When I first found this group, I was brand new. Everyone here has been, and continues to be, so helpful and inspiring.  I’m glad I was able to reach out to you.

Are you referring to the Golden Lemon Almond Cake or the Golden Dream Wedding Cake?

The Golden Lemon Almond Cake requires no frosting. It gets soaked in syrup combined with turbinado sugar. To me, the effect is like glimmering stars twinkling in the night’s sky.

I’m sure it is hard balancing all you have to do with all you want to do. Baking has become an escape for me. Not that I need something to escape from; but, when I bake I shut the rest of the world out. My husband was watching me and said I am very serious when I bake LOL

 

 

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Posted: 12 October 2013 06:56 PM   [ Ignore ]   [ # 44 ]
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Hi Flour Girl,
If u want, when you go to the library,
Taste of Home Annual Recipes 2010 hard copy, page 298, you will see my recipe with my name on it, page title: Indulge in a Dessert Buffet..grin thought you would be interested.

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Posted: 13 October 2013 02:43 AM   [ Ignore ]   [ # 45 ]
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Yes, I am very interested!  That is quite an accomplishment! I am so happy for you. You should be very proud.

I checked on line and found my library doesn’t have any of the TOH annuals.

So I shopped around, found a brand new copy, and ordered it. Now I can brag to all my friends one of our own made it to Taste Of Home.

I’m looking forward to getting it (4-14 days). I’ll let you know when I receive it.

Thank you prettycake!

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