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Butter Cake 101: All-Purpose Yellow Cake http://cookaholics.org/viewtopic.php?f=33&t=1249 |
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Author: | Darcie [ Mon Mar 07, 2011 12:01 pm ] |
Post subject: | Re: Butter Cake 101: All-Purpose Yellow Cake |
trinket, A cold cake slices better. For this, the cake was straight from the fridge and I used an 8" chef's knife. I think a thin, unserrated knife does a better job than a serrated knife for these kind of butter cakes. Next time I might even try my carving knife since it's even thinner. Denser pound cakes may benefit from a finely serrated edge, and fluffy chiffon/angel food cakes are a whole 'nother story. After a couple of slices I wipe the blade clean or the residual frosting messes up the other slices. I don't wet or heat the knife. I usually try to let the slices sit for a few minutes to take off the chill. Too long, though, and it starts to dry out. I haven't tried cutting it cold but leaving all the slices together, then allowing the whole cake to come to room temp and serving, but it's a noble idea. HTH |
Author: | Amy [ Mon Mar 07, 2011 12:30 pm ] |
Post subject: | Re: Butter Cake 101: All-Purpose Yellow Cake |
Darcie wrote: trinket, A cold cake slices better. For this, the cake was straight from the fridge and I used an 8" chef's knife. I think a thin, unserrated knife does a better job than a serrated knife for these kind of butter cakes. Next time I might even try my carving knife since it's even thinner. Denser pound cakes may benefit from a finely serrated edge, and fluffy chiffon/angel food cakes are a whole 'nother story. Completely concur... When I worked at the Biltmore we had Sunday brunch every week and had to cut a LOT of cakes. I own a very long and thin serrated knife. This is my "go to" weapon of choice. We'd actually throw some of the more troublesome cakes into the freezer to firm them up first. But we always cut them cold. Amy |
Author: | marygott [ Mon Mar 07, 2011 3:20 pm ] |
Post subject: | Re: Butter Cake 101: All-Purpose Yellow Cake |
Thanks so much Darcie, I feel like even I could make a cake now. I really love your photography too. Mary |
Author: | BeckyH [ Mon Mar 07, 2011 6:54 pm ] |
Post subject: | Re: Butter Cake 101: All-Purpose Yellow Cake |
Is there any way to make this fit the screen size better? The content is great, but I keep having to scroll back and forth... |
Author: | TheFuzzy [ Mon Mar 07, 2011 9:37 pm ] |
Post subject: | Re: Butter Cake 101: All-Purpose Yellow Cake |
I'll try to even out the picture sizes when I can figure out how. |
Author: | Tatoosh [ Mon Apr 18, 2011 10:00 am ] |
Post subject: | Re: Butter Cake 101: All-Purpose Yellow Cake |
That looks like a great cake. I don't have cake strips, so would a bain marie work? Or does the lower temperature of the water reduce the baking action? |
Author: | Darcie [ Mon Apr 18, 2011 10:17 am ] |
Post subject: | Re: Butter Cake 101: All-Purpose Yellow Cake |
I'm not sure that it would work in a bain marie. I'm thinking the humidity might be a problem, but I've never tried it so can't say for certain. I would just go without rather than risk a bain marie. The only difference will be that the cake will rise a little more in the middle. |
Author: | Amy [ Mon Apr 18, 2011 10:37 am ] |
Post subject: | Re: Butter Cake 101: All-Purpose Yellow Cake |
I agree with Darcie...just bake without and trim the dome of the cake. Amy |
Author: | jeanf [ Mon Apr 18, 2011 10:42 am ] |
Post subject: | Re: Butter Cake 101: All-Purpose Yellow Cake |
agree....or make your own I googled homemade cake strips and there was a number of hits, this one from Rose LB looked promising. http://www.realbakingwithrose.com/2006/01/post_1.html |
Author: | Tatoosh [ Mon Apr 18, 2011 2:03 pm ] |
Post subject: | Re: Butter Cake 101: All-Purpose Yellow Cake |
Very cool! Baking at altitude, I've had such headaches with huge domes on my cakes. This looks like it might help and is easy to assemble, even here in the Philippines. "Salamat Po!" as they say here (Thank you, ma'am) |
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