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Fluffy Yellow Cake from CI March/April 2008
Posted: 31 August 2008 04:27 PM   [ Ignore ]   [ # 16 ]
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I’m not sure what I’m doing that’s causing the issue, but I frequently don’t use the cake strips because they just don’t produce all that much difference—I still end up having to level the cake.  I certainly didn’t do anything different with the Fluffy Yellow Cake than I have for any of the other cakes (Rose’s or otherwise), so if I was getting mounding before, you’d think I’d still get mounded tops.

I assume other folks are using the Wilton strips?  I know Patrincia constructs her own from foil and damp paper towels.  Are the Magi-Cake brand all that much different/better than Wilton’s?

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Posted: 31 August 2008 06:49 PM   [ Ignore ]   [ # 17 ]
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Dan O?B - 31 August 2008 07:27 PM

I know Patrincia constructs her own from foil and damp paper towels.  Are the Magi-Cake brand all that much different/better than Wilton’s?

I have indeed made my own for really large pans, but I also have a set of magi-cake strips and a set of wilton strips.  They all seem to work about the same for me.  The only advice I can give for the fabric strips is to be sure to soak them very well before use, and don’t squeeze them dry before placing them around the pan(s).  You really need that water to keep the strips cool.

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Posted: 31 August 2008 07:34 PM   [ Ignore ]   [ # 18 ]
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Patrincia - 31 August 2008 09:49 PM

... don’t squeeze them dry before placing them around the pan(s).

I’m pretty sure the directions (which I’ve been following) say to squeeze the water out.  I’m checking the Wilton web site now…

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Posted: 31 August 2008 07:50 PM   [ Ignore ]   [ # 19 ]
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Dan O?B - 31 August 2008 10:34 PM
Patrincia - 31 August 2008 09:49 PM

... don’t squeeze them dry before placing them around the pan(s).

I’m pretty sure the directions (which I’ve been following) say to squeeze the water out.  I’m checking the Wilton web site now…

Yes, squeeze them so they aren’t dripping, but don’t squeeze them too much.

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Posted: 02 September 2008 11:17 AM   [ Ignore ]   [ # 20 ]
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Dan, I was reading some reviews of this cake and one of the members forgot the oil too. Her cake still turned out moist. Just thought you might find it interesting….........

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Posted: 02 September 2008 10:14 PM   [ Ignore ]   [ # 21 ]
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Rozanne,

Thanks for the tip.

My friend I made the cake for has frozen the half that was left.  Will let you guys know what it’s like when thawed.

D

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Posted: 25 September 2008 12:57 PM   [ Ignore ]   [ # 22 ]
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I just discovered that Cook’s Illustrated has a podcast!

They have a video for making the Fluffy Yellow Cake.

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Posted: 25 November 2008 11:31 AM   [ Ignore ]   [ # 23 ]
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What chocolate frosting do you guys use for a yellow cake?  I am thinking the dark choclate ganache would be too overwhelming.  I have tried several chocolate buttercream frostings (not meringue frostings though) and still can’t find one that I love.

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Posted: 25 November 2008 11:46 AM   [ Ignore ]   [ # 24 ]
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GolfAddict - 25 November 2008 03:31 PM

What chocolate frosting do you guys use for a yellow cake?

Same issue of CI had a chocolate frosting recipe.  Was made with confectioner’s sugar, but used corn syrup for some of the sugar to reduce graininess.  I have not tried it (yet), but I’ve got it scanned—send me a private message with your e-mail and I’ll forward.

To answer your original question, I think I used a mousseline buttercream spiked with dulce de leche the time I made the fluffy yellow cake.

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Posted: 25 November 2008 11:47 AM   [ Ignore ]   [ # 25 ]
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Oops, no it wasn’t dulce de leche.  I spiked it with orange marmalade.

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Posted: 25 November 2008 11:53 AM   [ Ignore ]   [ # 26 ]
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I actually have that issue but haven’t tried it either.  But it seems really sweet with 3/4 cup corn syrup and 1 cup conf sugar.  And I can’t find corn cyrup without high fructose corn syrup in it.

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Posted: 25 November 2008 11:58 AM   [ Ignore ]   [ # 27 ]
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GolfAddict - 25 November 2008 03:53 PM

I can’t find corn cyrup without high fructose corn syrup in it.

Does such a thing even exist? I wonder if you could swap glucose for the corn syrup.  Would probably be less sweet, too.

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Posted: 25 November 2008 12:02 PM   [ Ignore ]   [ # 28 ]
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I did actually find one at Whole Foods but didn’t buy it.  I wanted to do a little more research first.  It has a slight brown tint and looks a little thicker than the usual Karo’s corn syrup - kinda similar to a raw honey.  I wasn’t sure if it would have a distinct flavor or not.

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