/ck/ - Food & Cooking

[Anonymous No.12782636]

r8 my unfrosted test cakes. Also what frosting should I make?
Split a full recipe between four 4" cake pans. Unexpectedly rose a lot higher than the pans. Next time I'll split the recipe five or six ways.

[Anonymous No.12782642]

Show us cross section

[Anonymous No.12782649]

>>12782642
Not before frosting.

[Anonymous No.12782701]

those r muffens, m8

[Anonymous No.12782710]

>>12782701
4" cakes are not muffins >:C

[Anonymous No.12782807]

>>12782710
they are in America
your pans are cheap btw, maybe invest in something a little thicker, it'll help with the doming + the overly brown sides & bottom of the cakes.

[Anonymous No.12782854]

>>12782807
Huh. I've always liked the browning. Didn't know it was a faux pas.

[Anonymous No.12782862]

>>12782854
It's fine when baking for family, in fact I like just a little bit of toastiness myself. But in a professional environment you want as consistent a texture from inside to out and better pans will help keep that exterior almost as as light and fluffy as the inside.

[Anonymous No.12782867]

>>12782862
I ain't a professional. I only eat cake once every few years.

[Anonymous No.12782873]

>>12782867
Now that I think about it this is prob the first time I've baked cake.

[Anonymous No.12782893]

>>12782862
BTW. Does lining the pans with parchment paper help avoid so much browning? I was going to do it this time but I couldn't get the papers lined up in time so I nixed them.

[Anonymous No.12782915]

>>12782636
Buttercream it up and stack those bitches 2x2. Buttercream is super easy and you can do food coloring and such.

[Anonymous No.12782943]

>>12782915
Fuck yeah.

[Anonymous No.12782951]

>>12782893
No, it won't. The browning comes from the cake against the pan cooking faster - and thus longer - than the rest of the cake. That's also why it domes, because the sides set and so they can't rise with the rest of the cake.

You can buy something called "cake strips," which are heavy-duty fabric strips which you soak in water and wrap around your cake pan. The water + insulation helps slow the browning of the outside so you get a cake that is 100% fluffy and white edge-to-edge, and doesn't dome.
You can also soak some paper towels in water and wrap them in foil, then wrap those around the cake tins. I occasionally do professional-level cakes as a side hobby (for friends'/family weddings and such) and I just use the paper towel + foil trick to produce consistent, flat layers.
vid explanation
https://www.youtube.com/watch?v=MNuAMoMgq70
The man is almost too faggy to listen to but he's got all the right info.

[Anonymous No.12782970]

>>12782951
Thanks, anon. No homo.

[Anonymous No.12783030]

>>12782636
>frosting
Fucking Americans, I swear. A good cake doesn't need frosting.

[Anonymous No.12783048]

>>12783030
>he prefers icing

[Anonymous No.12783231]

>>12783048
>American becomes confused when someone mentions that a good cake doesn't need anything masking it
>assumes that person meant a different type of stuff covering the cake instead of nothing
This is your brain on glucose syrup

[Anonymous No.12783289]

>>12783030
>>12783231
Based and /fit/pilled
>>12783048
Cringe and whalepilled

[Anonymous No.12783295]

>>12783231
Icing is different than frosting tho and you didn't specify since plenty of people prefer something like royal icing. You're simply retarded. Don't be so assmad.

[Anonymous No.12783301]

>>12783295
t.

[Anonymous No.12783369]

>>12783030
What kinda cake do you usually eat, famalam?

[Anonymous No.12783605]

>>12783369
My favourite cakes are almost all recipes from my late grandmother, and now they are mostly baked by my aunt.
One example is one made from using a lot of ground walnuts in the dough, and using a filling between layers made from sugar and egg yolks.
It looks similar to this picture.

[Anonymous No.12783674]

>>1278360
>1:1 flour-sugar ratio
>some recipes call for more sugar than flour and frangelico
Damn at least you can scrape frosting off a cake if you think it's too much.

[Anonymous No.12783691]

>>12783030
I lived in italy for six months and ate cakes with frosting. Was I being rused?

[Anonymous No.12783692]

>>12782867
Lol I didn't think you were, just trying to explain where the other anon was coming from.

[Anonymous No.12783710]

>>12783691
No. Cakes with a thin layer of frosting are GOAT. Storebought cakes with shit buttercream from chain grocery stores are vomit inducing tho.

[Anonymous No.12783731]

>>12783691
You were probably going to bakeries.

[Anonymous No.12783745]

>>12783731
>>12783710
There was a french run Pâtisserie in the back of a Boulangerie near my dormitory. On paydays I would go get a myself dessert for that evening. There was a lot of choices for the single serving pastries, but plenty had some kind of frosting/icing/glaze on them.

[Anonymous No.12783763]

>>12782951
>paper towel + foil trick
I thought I was going insane trying to get a flat top until I heard of this shit.

[Anonymous No.12783780]

>>12783745
What was your favorite? I'm going abroad in a few months and want to try some Euro sweets.

[Anonymous No.12783823]

>>12783780
So here are a couple I had:
>London Fog
It was an earl grey mousse with almond cake and currant confit.
>Lemon tarts
Basic one, but I love lemon tarts
>Mont Blanc
Made with pureed chestnuts & whipped cream
>Mille-feuille
Layered puff pastry & pastry cream. The one I normally got had a hazelnut frosting and chopped roasted hazelnuts in between the layers.
>Framboise
Raspberry mousse alternating between layers of sponge cake. The one I got also had lemon and cream in it. It was covered in a raspberry frosting.

[Anonymous No.12783861]

>>12783823
I take back my frosting statement. Mousse and tart filling are GOAT.

[Anonymous No.12783966]

>>12783823
>London Fog
>It was an earl grey mousse
Earl grey mousse honestly doesn't sound that appetizing.

[Anonymous No.12784230]

>>12783745
>>12783823
French pastries are different than the supermarket bought dough + pure sugar paste that Americans call cakes, but they also aren't what I would call a cake, they're pastries, since they are a lot.more elaborate. The type of cakes I was referring to are homemade stuff.
Don't misinterpret me, though. The ones you described sound delicious.

[Anonymous No.12784234]

>>12783966
I once had an Earl Grey creme brulé at a fancy restaurant. It was fucking amazing, I still need to recreate that at home.

[Anonymous No.12785700]

>>12784230
I would consider them cakes. Petit fours are one of the main affairs of Pâtisserie, and many of these are cakes. Sure, they are not large cakes, but they are most certainly cakes.

>>12784234
Make a London Fog, go for british flavors. Currant goes great with it.

[Anonymous No.12785705]

Make a chocolate ganache for the outside and a mousse for in between the layers

[Anonymous No.12785716]

>>12783691
Nah, that guy is just a fag.

[Anonymous No.12785770]

>>12783231
Fuck off back to sweden with your marzipan bullshit ya princess.

[Anonymous No.12787635]

>>12782636

You should try a method called reverse creaming it helps produce a flatter top on cakes.

[Anonymous No.12787663]

>>12787635
Thanks, anon. I'll look into it.