Leftovee Cake crumbs for new cake?

Discussion in 'Professional Pastry Chefs' started by Bsysuef, Oct 4, 2017.

  1. Bsysuef

    Bsysuef

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    I got some recipes that include leftover cake crumbs into. Using hot water to cook or dissolve sugar, butter and the cake crumbs. Is this recipe correct or the method is right.?
     
  2. brianshaw

    brianshaw

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    Won't you share more details of the recipe?
     
  3. Pat Pat

    Pat Pat

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    Probably correct, I have used cake crumbs and hot water in recipes before.
     
  4. Bsysuef

    Bsysuef

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    Hot water - 1000g
    Brown sugar - 856g
    Butter - 428g
    Cake crumbs - 716g

    Egg-344g

    Rose flour - 428g
    Cocoa powder - 284g
    Baking powder - 24g
    Baking soda - 12g
    Recipe for chocolate moist
     
  5. brianshaw

    brianshaw

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    But what's the method... or is that your question. Can't cream the first cluster of ingredients (at least I can't figure out how to do that). Biscuit method? I've never baked a cake using old cake crumbs but interested in hearing how this works out.
     
  6. Bsysuef

    Bsysuef

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    Method
    First four ingredients bring to stove cook until all dissolve include the cake crumbs.
    After dissolve everything add in the eggs slowly without cooking it n mix well. After that add in all the dry ingredients and mix well. Done.
    The cake turn out to be success but a little bit dense and flat. Question is the recipe correct or my method is right. Feeling weird.
     
  7. brianshaw

    brianshaw

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    IDK... that's the oddest cake recipe I've ever heard of. You might have to try it and let us know if the recipe/method works or not.
     
  8. chefpeon

    chefpeon Kitchen Dork

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    That sounds like a terrible cake recipe to be honest. And it totally stands to reason that it would turn out dense and flat considering the technique you described above. Just scrap it for heaven's sake.

    By the way, what the heck is rose flour? Is it referring the brand name Red Rose Flour?
     
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  9. Pat Pat

    Pat Pat

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    It's called the 'one-stage method'. You can see it most prominently in the many recipes for Hostess cupcake. You basically melt all the liquid ingredients together, add the dry ingredients, mix and bake and done. The texture won't be as nice as cakes made with other methods, but it sure is quick and easy to do.

    It's dense because cake crumbs cannot rise. They're usually used as a binder; I don't know why your recipe calls for so much of them. And the amount of sugar is insane; plus, cake crumbs are already sweet too!
     
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  10. flipflopgirl

    flipflopgirl

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    Sometimes dense and flat can be a plus....when you are needing perfect torte layers for instance.
    The real question is how was the mouth feel and taste after filling and icing.
    Googled Rose flour and came up with a Five Roses (unbleached AP) brand out of Canada...is that it?
    As for using up leftover cake crumbs there are some pretty interesting ideas out there.

    mimi
     
  11. Bsysuef

    Bsysuef

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    red rose wheat flour from malaysia.
    like all purpose flour
     
  12. Bsysuef

    Bsysuef

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    my cakes come out dense flat and wet. the taste n texture kind of weird for me too.
    red rose flour- brand MFM (MALAYAN FLOUR MILLS BERHAD)from malaysia.
     
  13. Bsysuef

    Bsysuef

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    i just switch job from a hotel to a bakery cafe. got this recipe from my head of production. she ask me to follow her recipe n method so i did. turn out the cakes r wet after cutting it.
     
  14. flipflopgirl

    flipflopgirl

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    ...and what did the head of production have to say re the end results?

    mimi
     
  15. Bsysuef

    Bsysuef

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    Its normal for her. Sigh
     
  16. flipflopgirl

    flipflopgirl

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    Aghhh.
    So does this cake sell?
    If yes just cowboy up and let it go.

    mimi
     
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  17. Bsysuef

    Bsysuef

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    Yes sell. Just let it go
     
  18. dueh

    dueh

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    the beginning of the method reminds a little bit of pate choux. It may be dense and flat if you are not letting the initial cooked mixture cool all the way before you add your eggs? you also have the addition of baking powder and soda, which grants extra leavening, but i feel like a good amount should come from your eggs in this case.

    The cake crumbs won't add to the rise of the cake, but it seems like they would grab and hold onto moisture, and eggs to yield and denser, moist product.

    Odd recipe indeed
     
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