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Did Martha make a Mistake? Question on Leavening in Recipe
Posted: 20 October 2013 09:25 AM   [ Ignore ]   [ # 61 ]
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Mission accomplished!! Not perfect, but close enough for my first effort. Over-cooked and a little more like devil’s food then GC, probably due to the cocoa. 

I set the timer for 25 minutes, but detected the aroma of a cake that was over-cooked at least 5 minutes before the time set. I immediately took them out, though the center didn’t look completely cooked, and carefully unmolded them. That was tricky because they were fragile. Rose warns of this in her CB, so I was prepared, but I really had to be gentle. 

Realized the cocoa I had was not alkalized, searched here and learned it shouldn’t make much of a difference, but do believe the cocoa I used made it more like a devil’s food cake. I used the Ghirardelli brand and have learned, from using this in previous recipes, it is has a richer flavor.

The cake does taste wonderful. I’m considering trying this again today. smile

I added some pics but wish I could get more magnification for a better view of the crumb.

It fell in the middle because it was over-cooked but I also think that I didn’t mix it long enough after adding the egg whites… I’m learning!! 

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Posted: 20 October 2013 11:58 AM   [ Ignore ]   [ # 62 ]
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abbey - 20 October 2013 09:25 AM

Mission accomplished!! Not perfect, but close enough for my first effort. Over-cooked and a little more like devil’s food then GC, probably due to the cocoa. 

I set the timer for 25 minutes, but detected the aroma of a cake that was over-cooked at least 5 minutes before the time set. I immediately took them out, though the center didn’t look completely cooked, and carefully unmolded them. That was tricky because they were fragile. Rose warns of this in her CB, so I was prepared, but I really had to be gentle. 

Realized the cocoa I had was not alkalized, searched here and learned it shouldn’t make much of a difference, but do believe the cocoa I used made it more like a devil’s food cake. I used the Ghirardelli brand and have learned, from using this in previous recipes, it is has a richer flavor.

The cake does taste wonderful. I’m considering trying this again today. smile

 

Wonderful! I’m so glad you liked your cake! All my cakes, regardless of how many times I bake it, becomes a new learning experience for me. It sounds like this cake was the same for you. I like the idea of trying it again today.

What did you think about the technique?

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Posted: 20 October 2013 12:32 PM   [ Ignore ]   [ # 63 ]
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I loved it, from measuring (though I couldn’t get the scale to work) all the ingredients, mixing, so carefully, all the dry ingredients, to using the parchment paper to add the dry mix into the cocoa mix.

So many techniques, I’d only read about or watched someone else do or hadn’t done in a long time, from adding the boiling water to the cocoa, to separating the eggs, I was doing and feeling good about it.

Therapeutic, it is!!

I even remembered to put the pans in the freezer. 

Thanks for all the help and encouragement, everyone!!

I figure trying again today would be smart—we’ll see !! wink           

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Posted: 20 October 2013 08:25 PM   [ Ignore ]   [ # 64 ]
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Excellent! I’m happy to hear the good news. But, of course, I expected nothing less smile  Let us know how the second cake turns out.

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Posted: 21 October 2013 11:29 AM   [ Ignore ]   [ # 65 ]
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The sides had not pulled away at all, but they were definitely done. Rose said the middle of the cake would start to sink, toward the end of the baking time, so when I saw that I thought it was done. The center had the texture of a brownie, so it was close.

Also, I had the oven on for much longer than 20 minutes before baking?? Was my flour mixture not perfect? Possibly, a little bit of the BP or soda didn’t get incorporated into the batter?? Also, the batter was darker in color than it should have been? do you think it was the brand of cocoa I used?

Next time, I won’t walk away from the oven. smile

Thanks a bunch!!

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Posted: 21 October 2013 12:07 PM   [ Ignore ]   [ # 66 ]
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Anne in NC - 21 October 2013 09:27 AM

Congratulations!  The cakes look great!

Where is it? I don’t see a picture of the cake.

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Posted: 21 October 2013 05:57 PM   [ Ignore ]   [ # 67 ]
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FG—I added those pics after you read the post, probably.  Thanks for the vote of confidence, Flour Girl, and I will try to perfect that cake soon, I hope.

ak - I had a feeling the cocoa would be an issue, so I will get the alkalized cocoa or add less BS. I’ll get the alkalized cocoa. wink

The cake was more like cake-like brownies, but still very good and sweet enough w/o icing.  And, I will mix the batter longer-it wasn’t fluffy enough. Thanks Anne!!

Abbey

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Posted: 21 October 2013 06:03 PM   [ Ignore ]   [ # 68 ]
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OMGosh!

Abbey did you post those pics at the same time you wrote about your cake? Because I didn’t see them at all. I was thinking of asking you for a pic but I didn’t want to put you on the spot, incase you didn’t want to post pics.

Your cake looks very nice. It is nice and level and rose to a nice height. Your cake does not look too dark to me.

I actually have 3 oven thermometers in my oven. I think it is important to have at least one thermometer in the oven. Another thing I suggest is to get a new scale if your scale is not operational. I would not bake without one. I don’t even cook without a scale. I think it is so important, especially when flour is involved.

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Posted: 21 October 2013 06:05 PM   [ Ignore ]   [ # 69 ]
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FG—I added those pics after you read the post, probably.  Thanks for the vote of confidence, Flour Girl, and I will try to perfect that cake soon, I hope.

ak - I had a feeling the cocoa would be an issue, so I will get the alkalized cocoa or add less BS. I’ll get the alkalized cocoa.

The cake was more like cake-like brownies, but still very good and sweet enough w/o icing.  And, I will mix the batter longer-it wasn’t fluffy enough. Thanks Anne!!

Abbey

We didi it again grin I think we are posting at the exact same time

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Posted: 21 October 2013 06:11 PM   [ Ignore ]   [ # 70 ]
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abbey - 21 October 2013 05:57 PM

FG—I added those pics after you read the post, probably.  Thanks for the vote of confidence, Flour Girl, and I will try to perfect that cake soon, I hope.

ak - I had a feeling the cocoa would be an issue, so I will get the alkalized cocoa or add less BS. I’ll get the alkalized cocoa. wink

The cake was more like cake-like brownies, but still very good and sweet enough w/o icing.  And, I will mix the batter longer-it wasn’t fluffy enough. Thanks Anne!!

Abbey

I think it’s good to have both cocoas on hand. 

I use Hershey’s and Droste.

I believe Rose recommended Droste at one time (in RHC). Hershey’s is recommended by Marcel Desaulniers, in his book, Death By Chocolate (Rose has a recipe in that book).

Many more current books recommend Valrhona. I have never tried it because it is very expensive and, since my husband doesn’t like chocolate, not necessary for my needs.  I would get it if I was baking something that had to be extraordinary.

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Posted: 21 October 2013 10:20 PM   [ Ignore ]   [ # 71 ]
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Haha Flour Girl. Yes, I wonder if you are typing at his very moment. smile

I had three cocoas on hand but none were alkalized, so I will buy some soon, even if it costs more. Haven’t heard of Droste. 

I’ll get a scale and an oven thermometer, for sure.

My cake looked good in the pics but it didn’t look as good as Rose’s pic in her CB. I believe you are right about using a scale in order to get perfect results. I’ll have to practice weighing stuff so I get the hang of it. What fun!

What kind of flour sifter do you use? I was sifting it into a cup that was sitting in a bowl-it was kind of awkward. I kept resifting the flour that ended up in the bowl. hmmm—is there a better way? I guess I could/should google and figure it out for myself but if you could help me, that would be good. wink

Thanks!!

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Posted: 22 October 2013 01:56 AM   [ Ignore ]   [ # 72 ]
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abbey - 21 October 2013 10:20 PM

Haha Flour Girl. Yes, I wonder if you are typing at his very moment. smile

I had three cocoas on hand but none were alkalized, so I will buy some soon, even if it costs more. Haven’t heard of Droste. 

I’ll get a scale and an oven thermometer, for sure.

My cake looked good in the pics but it didn’t look as good as Rose’s pic in her CB. I believe you are right about using a scale in order to get perfect results. I’ll have to practice weighing stuff so I get the hang of it. What fun!

What kind of flour sifter do you use? I was sifting it into a cup that was sitting in a bowl-it was kind of awkward. I kept resifting the flour that ended up in the bowl. hmmm—is there a better way? I guess I could/should google and figure it out for myself but if you could help me, that would be good. wink

Thanks!!

Hi Abbey,

Ha! I probably would have been typing at the time you posted had my husband not have had a flat tire. I guess I was distracted a little LOL

I think a scale gives you a more professional result as opposed to a homemaker result. Rose recommended My Weigh KD8000 on her blog. I have it and like it. Several members have it too. I had an Escali and liked it just as much. King Arthur Flour sells scales as does Amazon.

Using Rose’s recipes, when you weigh your flour there is no need to sift unless specified in the directions. However, I sift when I use other author’s recipes. I have an 8-cup crank-handle sifter I bought when at Sur la Table; but, most of the time, I use a regular strainer and, using a whisk, I whisk the flour through the strainer onto wax paper or into a bowl. Previously I would tap the strainer with my hand but Fran Costigan, author of More Great Good Dairy-Free Desserts
Naturally, insists you use a strainer and a whisk in her book. I find her technique the easiest and most effective way to sift.

Which cake are you thinking of making next?

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Posted: 22 October 2013 01:58 AM   [ Ignore ]   [ # 73 ]
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Anne in NC - 21 October 2013 10:03 PM

I use E. Guittard Cocoa Rouge—it’s fabulous.  You can get it at Sur La Table, and I think it’s very reasonably priced ($9.95 for a 8 oz can).

http://www.surlatable.com/product/PRO-592352/E+Guittard+Cocoa+Rouge+Cocoa+Powder

I’m going to try this brand when I run out.

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Posted: 22 October 2013 02:16 AM   [ Ignore ]   [ # 74 ]
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prettycake - 12 October 2013 06:56 PM

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.

I got my book today and immediately turned to your page. What a unique idea! My family would love your pops! The look so tempting!

When you submit a recipe, do they alter it in any way?

Thank you for sharing this with me!

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Posted: 22 October 2013 08:27 AM   [ Ignore ]   [ # 75 ]
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Morning everyone!

I have wanted a good reason to shop at Sur La Table and do believe their prices are very reasonable. Thanks for that.

Sifting on the parchment paper is the perfect solution. Gee, why didn’t I think of that?? Duh!! I used the strainer this time and liked it, but weighing the flour, instead of sifting, is ideal.

I’m reading the thread about the Karmel cake with interest, esp. since that was one cake that caught my eye, from the beginning.

Hope you got that flat tire fixed, Flour Girl.

 

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