Cookaholics Bulletin Board

Amy?

My general rule of thumb for trying any leavened recipe (except for yeast, which is a whole different animal) is to make the recipe exactly as written, except to cut the leavening in half. Then if it doesn't turn out, I figure how to tweak it. I've found that's pretty much the easiest way to learn what adjustments a recipe may need. In the case of chiffon cakes, that's pretty much all I need to do. I haven't made a hi-ratio cake up here, so can't say for sure, and at Denver's altitude you'd probably only need to cut back the leavener by 25-30%. But, that's a guess.

Amy

Thanks Darcie, will study tomorrow after party. The cakes are out of the pans. I have a partial box of cake flour to further explore making some cakes!!

New question: If I am going to use a citrus glaze (on cake upside down on platter)....can I STILL use the powdered sugar to cover up some whopsies in texture or if so which first, the powdered sugar or the glaze?? I was thinking the glaze might sort of fall off the powd. sugar or the glaze would get goopy if p.s. got on top of it.

Can I use both, and in what order?

My back hurts already. Must go get the fresh buns and croissants for the little sandwiches....

I just thought of this Lynn...what's your altitude?

Amy

If the glaze is not transparent that alone might hide some boo-boos.

If not, I would put the glaze on first, let it "dry" and save the powdered sugar until juuuust before people arrive. The powdered sugar will melt into the glaze, although if the glaze sets and gets a "crust" it will take longer for the powdered sugar to dissolve. But my experience is that regular powdered sugar doesn't last long on any cake. You can get special powdered sugar with dextrose that doesn't dissolve as easily, but probably not in the wilds of Idaho.

I am at about 2,000 ft.

Darcie, this is exactly what I needed to know. I'll try to get hubby to take some photos of the cake prior to cutting. Thank you.

Here they are. No cake plate so I improvised. Tasted great, the glaze was good. Darcie I put the glaze on about an hour before arrivals. Decided to skip the powdered sugar all together. The glaze sort of jazzed it up and covered up some things. Thanks again for the advisement.

Nicely done, Lynn....no one would ever know you had a problem

Looks great, I love the fluted pan.

Mary

Looks great - did you save me a piece?