- 332
- 10
- Joined Jan 26, 2001
I tried a recipe at work the other day that I was very unsatisfied with. It is a cake that is often requested by the customers, but I hadn't made it yet. The directions instruct you to take the cake immediately from the oven and take it out of the pan right away and wrap it in plastic, to keep the cake moist.
Well, I don't know about the rest of you, but what happens to me when I take a cake right out of the pan, it breaks and cracks. And it did. Luckily we use icing with Crisco (yuck) for that cake, to make it completely white, so I was able to make it stick together.
This got me thinking that there must be a better way, you know, like a moistening ingredient that would do the same trick, maybe pudding or something like that? Something that would save me from doing kitchen tricks like flipping a hot cake gently from a pan?
I don't have the recipe right here, but it was a basic white cake recipe, egg whites, almond extract, cake flour, etc. And when I iced the cake it was so "moist" it was practically gummy. Yech.
Any suggestions?
~~Shimmer~~
Well, I don't know about the rest of you, but what happens to me when I take a cake right out of the pan, it breaks and cracks. And it did. Luckily we use icing with Crisco (yuck) for that cake, to make it completely white, so I was able to make it stick together.
This got me thinking that there must be a better way, you know, like a moistening ingredient that would do the same trick, maybe pudding or something like that? Something that would save me from doing kitchen tricks like flipping a hot cake gently from a pan?
I don't have the recipe right here, but it was a basic white cake recipe, egg whites, almond extract, cake flour, etc. And when I iced the cake it was so "moist" it was practically gummy. Yech.
Any suggestions?
~~Shimmer~~