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RE: What's the best cake? - 8/26/2013 1:45:09 PM   
tazzygirl


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quote:

ORIGINAL: snappykappy

tazzy how thick are the layers in the 12 layer chocolate cake



ooooo skinny skinny... Im still working on how my grandmother got them almost paper thin... mine are usually about an inch thick.. hers were a 1/2.

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RE: What's the best cake? - 8/26/2013 2:06:10 PM   
Winterapple


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My favorite cakes are coconut, strawberry shortcake, chocolate
and angel food. My mom always makes my stepdad a pineapple
upside down cake on his birthday.

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RE: What's the best cake? - 8/26/2013 2:46:28 PM   
DesFIP


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Status: offline 		Cheesecakes are enjoyed by millions.
Personally I like light and fluffy white cakes with a whipped cream frosting and strawberries. If you care to mix some alcohol with a sugar syrup to moisten the cake, also a good idea.

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RE: What's the best cake? - 8/26/2013 2:55:48 PM   
DomKen


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quote:

ORIGINAL: tazzygirl


quote:

ORIGINAL: snappykappy

tazzy how thick are the layers in the 12 layer chocolate cake



ooooo skinny skinny... Im still working on how my grandmother got them almost paper thin... mine are usually about an inch thick.. hers were a 1/2.

Don't cut them free hand. Get two pieces of wood or something that are both exactly a half inch thick (I use two pieces of furniture grade wood that came from the same plank), lay them down on each side of the cake with one pair of ends touching, lay your longest bread style knife flat on top of them at the point of the "triangle" and slice the cake. If you used a 2" deep pan you can, with care, get 4 layers out of one cake. Just go slowly.

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RE: What's the best cake? - 8/26/2013 3:05:12 PM   
MAINEiacMISTRESS


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Status: offline 		I just discovered Red Velvet cake...that's pretty damn nice.

I like MOST cake...but for Me the best thing about cake is it usually comes with FROSTING, which is what I'm actually after!

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RE: What's the best cake? - 8/26/2013 5:47:13 PM   
xxblushesxx


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quote:

ORIGINAL: tazzygirl


quote:

ORIGINAL: snappykappy

tazzy how thick are the layers in the 12 layer chocolate cake



ooooo skinny skinny... Im still working on how my grandmother got them almost paper thin... mine are usually about an inch thick.. hers were a 1/2.


Some people use floss to cut cheesecake perfectly. I'm wondering if floss would cut a semi-frozen chocolate cake?

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RE: What's the best cake? - 8/26/2013 5:53:44 PM   
NuevaVida


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Huge fan of pineapple upside down cake and carrot cake here.

Or Rum cake :)

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RE: What's the best cake? - 8/26/2013 7:25:24 PM   
Aloralynna


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Status: offline 		very hot. I has better then sex cake that is good to.

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RE: What's the best cake? - 8/26/2013 7:31:45 PM   
DomMeinCT


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quote:

ORIGINAL: kalikshama

Carrot cake is a nice change of pace. I wouldn't do it w/o a food processor to grate the carrots, though. For the cream cheese frosting, I use the lowest of the suggested amounts of powdered sugar.

Carrot cake keeps well for at least a few days - I don't know how long for sure as it always disappears before it gets stale.


My vote as well.


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RE: What's the best cake? - 8/26/2013 9:19:24 PM   
metamorfosis


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Status: offline 		It's a tie between carrot cake and pineapple upside down cake.



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RE: What's the best cake? - 8/26/2013 9:42:52 PM   
MistressDarkArt


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quote:

ORIGINAL: MAINEiacMISTRESS

I like MOST cake...but for Me the best thing about cake is it usually comes with FROSTING, which is what I'm actually after!


Ahhhh, someone after my own heart!! For years, my boss made German Chocolate Cake for my birthdays with the most excellent home-made pecan frosting in the world. I finally got up the nerve to just ask her for the frosting instead. She did it, but had to make a double batch because her husband would get into it before she was able to bring it to me.

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RE: What's the best cake? - 8/27/2013 1:04:14 AM   
KMsAngel


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RE: What's the best cake? - 8/27/2013 1:15:18 AM   
tazzygirl


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quote:

Don't cut them free hand. Get two pieces of wood or something that are both exactly a half inch thick (I use two pieces of furniture grade wood that came from the same plank), lay them down on each side of the cake with one pair of ends touching, lay your longest bread style knife flat on top of them at the point of the "triangle" and slice the cake. If you used a 2" deep pan you can, with care, get 4 layers out of one cake. Just go slowly.


I dont cut them. Neither did my grandmother.

_____________________________

Telling me to take Midol wont help your butthurt.
RIP, my demon-child 5-16-11
Duchess of Dissent 1
Dont judge me because I sin differently than you.
If you want it sugar coated, dont ask me what i think! It would violate TOS.

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RE: What's the best cake? - 8/27/2013 1:19:34 AM   
AthenaSurrenders


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Status: offline 		Well at the risk of being very dull, I've gone for a caramel-apple tart. I've never made that before so I also have the carrot-cake ingredients ready to go as a back up.

I'd love to do a mille-feuille but I think I need a few practice runs before I'd be confident making one for someone else.

I've never even heard of hummingbird cake, I had to google it.

My mouth is watering with all of the suggestions, I might have to bake again next week for my mother-in-law when she visits so I have an excuse to make some different types. I bet the fruit cocktail cake could be combined with pineapple upside down cake really well.

I'm surprised no one mentioned lemon-poppyseed or walnut cake which are my favourites.

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RE: What's the best cake? - 8/27/2013 1:26:35 AM   
DomKen


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From: Chicago, IL
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quote:

ORIGINAL: tazzygirl

quote:

Don't cut them free hand. Get two pieces of wood or something that are both exactly a half inch thick (I use two pieces of furniture grade wood that came from the same plank), lay them down on each side of the cake with one pair of ends touching, lay your longest bread style knife flat on top of them at the point of the "triangle" and slice the cake. If you used a 2" deep pan you can, with care, get 4 layers out of one cake. Just go slowly.


I dont cut them. Neither did my grandmother.

You bake them that thin? that seems like a lot more work.

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RE: What's the best cake? - 8/27/2013 1:28:01 AM   
DomKen


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quote:

ORIGINAL: AthenaSurrenders
I'm surprised no one mentioned lemon-poppyseed or walnut cake which are my favourites.

I really love a good lemon pound cake with a lemon glaze.

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RE: What's the best cake? - 8/27/2013 3:25:54 AM   
eulero83


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quote:

ORIGINAL: AthenaSurrenders

I'd love to do a mille-feuille but I think I need a few practice runs before I'd be confident making one for someone else.



it's easy I can give you some tips if you'll like to try one: if you make your own puff pastry from scratch the more rounds you give the more thin but even will get, I usually give four rounds of a twice folding (three parts) and a three times folding (four parts) with a 30' rest in fridge every rounds, so I use a 1728 layers texture. Always poke the pastry with a fork or it will raise but with a single big hole in the middle, if you have forced ventilation in your owen do not use it.
For the "crème diplomate" always use a sieve to break lumps in the flour or the cream will be lumpy, you'll need to whip one pint cream and use 4 eggs to cover two layers and the sides, then use pastry crambles to cover the sides and give a more professional look. When you rest pastry cream in the fridge cover it with food wrap so there is no air between the wrap and the cream or it will make a thin harder layer by itself.

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RE: What's the best cake? - 8/27/2013 4:54:39 AM   
DomKen


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quote:

ORIGINAL: eulero83


quote:

ORIGINAL: AthenaSurrenders

I'd love to do a mille-feuille but I think I need a few practice runs before I'd be confident making one for someone else.



it's easy I can give you some tips if you'll like to try one: if you make your own puff pastry from scratch the more rounds you give the more thin but even will get, I usually give four rounds of a twice folding (three parts) and a three times folding (four parts) with a 30' rest in fridge every rounds, so I use a 1728 layers texture. Always poke the pastry with a fork or it will raise but with a single big hole in the middle, if you have forced ventilation in your owen do not use it.
For the "crème diplomate" always use a sieve to break lumps in the flour or the cream will be lumpy, you'll need to whip one pint cream and use 4 eggs to cover two layers and the sides, then use pastry crambles to cover the sides and give a more professional look. When you rest pastry cream in the fridge cover it with food wrap so there is no air between the wrap and the cream or it will make a thin harder layer by itself.

You make your own puff pastry? By hand? Do you have the machine that does the rolling?

I'm a good cook and was taught how by a pastry chef I know but it's a huge amount of work and takes way more room to work than I have. I always just buy the frozen stuff.

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RE: What's the best cake? - 8/27/2013 5:52:39 AM   
eulero83


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Status: offline 		I used to do it completly by hand but in february I bought a kitchenaid and it spares me the tiring part. I think you have been told the industrial way to do it, where they roll a thin and long layer of something that looks like phyllo pastry and grase it with butter, but I use the classic method, actually I do around 1 kg a time (that I use for a rectangular cake to feed 10 persons) and work on a 80cm x 50cm pastry board.
So I have a fat pastry that's 400g butter 100g flour that I let harden in the fridge, with parchment paper I give it a rectangular shape that's like 25x15x0.5 cm, and a basic pastry made with 400g flour 250g water 10g salt that I stretch to be 25x31cm so I can wrap the fat one in it. When it's wrapped with a rolling pin I make it long enough to fold it in three parts (so the first third over the second and the third over the first) turn 90° make it long again and fold it in four parts (the first quarter over the second, the fourth over the third and in the first half over the other half) than 30' in the fridge to rest and again, make it long fold in three turn make it long fold in four 30' minutes rest... I give four rests in the fridge so fold in (3x4)^3=1728 layers so it will grow the height I find appropriate for a three layers of pastry cake, if I want to do like cookie size two layers "pasticcini" (sorry but I could not find traslation) I'd do it three times.
It takes time because you actually have to wait 2 hours in 30 minutes slots, but meanwhile I usually make pastry and whipped cream and wash and cut strawberries to dress the cream.

< Message edited by eulero83 -- 8/27/2013 5:57:07 AM >

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RE: What's the best cake? - 8/27/2013 5:55:49 AM   
ChatteParfaitt


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From: The t'aint of the Midwest -- Indiana
Status: offline 		Yeah, my little wrists just can't do it by hand anymore. It does turn out wonderful and you *have* to whip your own cream.



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