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Senior Member
You look Regal - Like the Daughter of a King :curtsey:
Oh, and the key to a moist cake is to not OVERBAKE it - I always take mine out of the oven 5-10 minutes before the recipe calls for...If it says "Bake for 45 minutes," I'll take it out in 35-40 minutes - You know it still "cooks" for several minutes once you remove it from the oven, right?
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The Following User Says Thank You to Romans828 For This Useful Post:
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Senior Member
Originally Posted by
Romans828
You look Regal - Like the Daughter of a King :curtsey:
Oh, and the key to a moist cake is to not OVERBAKE it - I always take mine out of the oven 5-10 minutes before the recipe calls for...If it says
"Bake for 45 minutes," I'll take it out in 35-40 minutes - You know it still "cooks" for several minutes once you remove it from the oven, right?
Thanks Romans828! The timing of getting the cake out of the oven is something I hadn't considered, thanks again.
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flower planter
Originally Posted by
A.J.
I have a sour cream coffee cake that my MIL used to make that is delicious...
I really like sour cream coffee cakes, here's the recipe I usually use:
http://www.yankeemagazine.com/recipe...am-coffee-cake#_
...and sour cream chocolate cakes are exceptionally good too:
http://classicalkitchen.com/recipes/...bean-frosting/
Originally Posted by
A.J.
The white cake recipe I use, I think it calls for about 5 eggs for a 9x13 pan.
For Chocolate, there's something called a Chocolate Sheet Cake that is amazing...
I'm always looking for new recipes, care to share yours?
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The Following User Says Thank You to krystian For This Useful Post:
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flower planter
Originally Posted by
Romans828
You look Regal - Like the Daughter of a King :curtsey:
Oh, and the key to a moist cake is to not OVERBAKE it - I always take mine out of the oven 5-10 minutes before the recipe calls for...If it says
"Bake for 45 minutes," I'll take it out in 35-40 minutes - You know it still "cooks" for several minutes once you remove it from the oven, right?
Totally agree with Romans, you look so elegant!
...and I agree about being careful not to overbake too. I started having an issue a few years ago where some of my things were getting over done so I got an oven thermometer and discovered that my oven was operating at 50 degrees over where I set it! It works fine except for that issue so now I always set it at 50 degrees lower than the recipe calls for. Maybe check to see if your oven is setting at the right temp too.
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The Following 2 Users Say Thank You to krystian For This Useful Post:
FaithfulOne (12-02-2015), Romans828 (12-03-2015)
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Senior Member
I always exchange butter for oil and use buttermilk. The oven temp hint is a great one. I have an electric oven and it bakes extra hot.
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The Following User Says Thank You to sojourner For This Useful Post:
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