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What are you baking these days? Happy New Year January 2015 edition!

But the flour does not end up on the surface. I think you need a flour barrier between the batter and the grease on the pan. Any time I have missed small spots that were not greased (hence no flour there) the batter has stuck to the pan.

It's strange, but the only cake that has caused me problems with a Bundt pan is Medrich's Brandied Apricot Loaf. I've used the same pans (not non-stick) dozens of times with RLB's GGM Cake and with the gugelhupf in the Chocolate Bible (not an RLB publication, for anyone panicking about not having it) with no proble. BTW that gugelhupf has marzipan in it, CMcG (I think, like me, you're a fan of marzipan).

Jan 22, 2015
souschef in Home Cooking
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What are you baking these days? Happy New Year January 2015 edition!

Glad to be here. I find flour indispensable, even on a non-stick pan.

Jan 21, 2015
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What are you baking these days? Happy New Year January 2015 edition!

Did you tar and feather.....er, sorry, I meant did you apply flour after buttering your butt off, and did you use a non-stick pan?

What are you baking these days? Happy New Year January 2015 edition!

Wish I had considered that - I would have thrown in some cold butter.

Jan 04, 2015
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What are you baking these days? Happy New Year January 2015 edition!

To frost a cake I made buttercream using Swiss meringue, butter, and vanilla - a frosting I have made many times before with no problem. This time it looked separated.

The instructions clearly tell you that the butter should be soft to the point that it's shiny, or the buttercream will look separated. I didn't actually check that the butter was shiny, but it was out on the counter for maybe 12 hours, and was plenty soft.

Does anyone have any idea of the mechanics of this thing? Maybe I should join RLB's blog and post the question there?

Jan 04, 2015
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What are you baking these days? December 2014 edition, part two! [Old]

I made dark chocolate pots de crème, and served it with almond tuiles.

I've never seen vanilla paste. Is it just the inside of the vanilla bean?

My marrons glacés pilgrimage got canned this year. I bought 50 large Italian chestnuts, of which at least 30 were tossed because they were rotten, and some of the rest were marginal. So I just tossed the whole darn lot. I've seen some large Spanish chestnuts elsewhere, so I may first buy a few to see the quality.

Dec 26, 2014
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What are you baking these days? December 2014 edition, part two! [Old]

Thanks Caitlin. I only saw your post because Buttertart set me straight on what to do, in response to an email I sent her.

Dec 23, 2014
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1

What are you baking these days? December 2014 edition, part two! [Old]

Spritz and shortbread.

I must say I hate the new CH, where you have to page through threads. For some reason all the threads in which I have participated (including this one) show up as completely unread. Annoying!

Dec 21, 2014
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1

What are you baking these days? December 2014 edition, part two! [Old]

I made two different cookies using C&P flour instead of AP as I was out of the latter. I thought it would not make a difference. I was wrong; the texture of both was pasty in the mouth, and not quite as tasty as usual.

Dec 19, 2014
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What are you baking these days? December 2014 edition, part two! [Old]

They tend to be a bit sweet, but not "Wildly sweet". Why not just halve the amount of sugar.

Dec 19, 2014
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1

What are you baking these days? December 2014 edition, part two! [Old]

I wonder how that's going to work, as the butter in the batter will have hardened, and the batter has to be fluid to be spreadable.

Dec 16, 2014
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What are you baking these days? December 2014 edition, part two! [Old]

Use them egg whites to make tuiles.

Dec 15, 2014
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1

What are you baking these days? December 2014 edition! [old]

It's on Page 242. If you don't have it, I can post it.

BTW, I find rolling the dough, chilling it, cutting rounds, re-rolling, etc too much work, so I just form logs, chill them, then cut them into disks with a ham slicer. The thin blade of the slicer is perfect.

Dec 14, 2014
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What are you baking these days? December 2014 edition! [old]

I did a bunch of baking, to take to my niece, who's visiting from out of town:

- crème caramel

- the Medrich cake that's been giving me trouble, made with rum and raisins. Baked in a non-stick Bundt pan and a non-stick loaf pan, both buttered and floured. Both turned out great.

- Hasselnuss spritzgebäck, but made with almonds, from Nancy Baggett's "International Cookie Cookbook". I keep forgetting how much muscle it takes to pipe the darn things. Time to use a larger nozzle. A damn fine cookie. BTW, I can't recommend enough the Lebanese pistachio shortbread from that book; it's my favourite cookie.

One thing I've been wondering about: some Tarte Tatin recipes have you start by spreading softened butter on the base of the skillet and a bit up the sides. I consider it too much work, so I just dump the butter into the pan, melt it, and then swirl it around. Does anyone know the reason for the spreading?

What are you baking these days? December 2014 edition! [old]

I made the Medrich cake again last night, this time using one non-stick Bundt pan and one ordinary Bundt pan, spraying both with Bake Easy, and then dusting them with flour. The one in the non-stick turned out perfectly, whereas the other got wrecked, with pieces staying behind in the pan. However, the non-stick one did not rise as much as the other.

I've used the same Bundt pans many times to make RLB's Golden Grand Marnier Cake as well as gugelhupf, with absolutely no problem; they turned out perfectly. I'm done with futzing around trying to make this recipe work in Bundt pans; I'm going to stick to loaf pans for this recipe in the future, using butter and flour for the pans.

Dec 10, 2014
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What are you baking these days? December 2014 edition! [old]

I was just looking at Ina's lemon cake recipe. It sounds a lot like the AM one I posted above.

Guess I just have to make the AM cake with orange (prefer it to lemon).

Dec 07, 2014
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What are you baking these days? December 2014 edition! [old]

I'm amazed; YOU of all people don't have the book in your great library!

Here's the recipe:

Brandied Apricot or Prune and Armagnac Loaf

Medrich says you should bake it al least one day ahead for best flavour.

1/4 cup brandy or Armagnac
3-1/2 oz minced dried apricots or prunes
12 oz sifted AP flour
1/2 tsp baking powder
1/2 tsp baking soda
8 oz unsalted butter
14 oz (2 cups) sugar
2 tsp vanilla extract
4 large eggs, at room temperature
3/4 cup buttermilk, at room temperature

Two 6-cup loaf pans, or ring molds, preferably non-stick (I use Bundt pans)

Oven preheated to 325°F
Do your thing with the pans; Medrich says spray with Pam
Combine liqueur with fruit; set aside
Sift together dry ingredients (I like to triple sift)
In mixer cream butter. Gradually add sugar and vanilla, till fluffy
Add eggs, one at a time only till each is incorporated
Add buttermilk to fruit
At low speed, add dry ingredients in three parts, alternating with buttermilk mix, only until each is incorporated
Chuck batter into pans
Bake 55-65 minutes, till well browned and playing Shrinking Violet with sides of pans
Cool on rack for 10 min, then turn out

What are you baking these days? December 2014 edition! [old]

Then it behooves you to try RLB's Golden Grand Marnier Cake. It is super-moist, because of the sour cream and the soaking syrup.

Dec 05, 2014
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1

What are you baking these days? December 2014 edition! [old]

Sorry.....Cocolat

Dec 05, 2014
souschef in Home Cooking

What are you baking these days? December 2014 edition! [old]

No I didn't, but will check it out. Are you planning to use Chinese chestnuts?

Dec 05, 2014
souschef in Home Cooking

What are you baking these days? December 2014 edition! [old]

And very delicious when the cake is warm....and I don't drink hard liquor!

Dec 05, 2014
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What are you baking these days? December 2014 edition! [old]

It's in the "'Tis the season" section. She uses loaf pans, and the cakes turn out great when I use them, but I'm planning to make a bunch for a charity bake sale next weekend, and I find cakes made in loaf pans boring when I see them at bake sales.

Butter and flour work great fo me with Madeleines. I plan to try the spray again using one non-stick pan and one sticky pan for comparison, flouring both after wiping up any excess oil.

Dec 05, 2014
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1

What are you baking these days? December 2014 edition! [old]

How do you only half candy a cherry?

Dec 05, 2014
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What are you baking these days? December 2014 edition! [old]

I definitely agree with your husband - needs chocolate. Funny thing is that I linked to just such a recipe in the second part of November .....sponge layer cake with vanilla swiss meringue buttercream, but with chocolate chestnut buttercream between the layers.....a very nice cake, even if I say so myself.

What are you baking these days? December 2014 edition! [old]

In "The Baking Bible" RLB states that she uses Bake Easy from Wilton as a baking spray. So I thought I'd try my "bêtes noires" cakes using the spray.....Medrich's Brandied Apricot cake, but I used rum and raisins instead. I have found this cake to be iffy: using butter and flour, it sometimes turns out perfectly, and sometimes parts of the cake stay in the pan.

AM recommends the use of non-stick pans, but I have only one, so I used two non-non-stick pans (!) as that's what I normally use.....do we call them stick pans? :)

The tops of the cakes looked slightly concave while in the pans, and stayed that way. They positively refused to leave the pans when loosened and inverted. They finally gave up trying to define gravity, but came out leaving parts still in the pan. So, scrap that spray; besides, I was concerned when I saw the "Highly Inflammable" label on the can.....what IS this stuff, and is it safe to eat???

In any case, there is nothing quite like a piece of warm-from-the-oven rum and raisin cake for a midnight snack (something Cynsa can identify with). Reminds me of the time my mother used to wake me up for steamed bread pudding - she had strict instructions to do so.

What are you baking these days? November 2014 edition (part two)! [old]

Buy the Callebaut from Stubbe Chocolates on Avenue Road in Toronto; it's the good stuff. While you're there, buy the Senator Cake and Poire Williams truffles.

If you want to make MY favourite cake, make the chocolate fig cake in that thread.

Nov 29, 2014
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1

What are you baking these days? November 2014 edition (part two)! [old]

I discussed Callebaut with a chocolatier here who uses Callebaut in her products. She told me that there are different grades of chocolate made by Callebaut; she also told me to stay away from the Callebaut sold by Bulk Barn and Farm Boy.

Bernard Callebaut is a chocolatier who makes truffles etc out of the higher grade Callebaut chocolate. The company (no longer owned by Bernard Callebaut, as he went out of business, but has the same employees as before) has stores all across Canada; I've been to most of them......did I say I like chocolate? :)

I use mostly Callebaut in my baking.

Nov 29, 2014
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1

What are you baking these days? November 2014 edition (part two)! [old]

I buy it at a store called "La Pendulerie", on Crescent Street in Montreal (I live in Ottawa). They have a large selection, but it's very pricey, though not as pricey as Valrhona.

Nov 29, 2014
souschef in Home Cooking

What are you baking these days? November 2014 edition (part two)! [old]

You're welcome. The cake is not really challenging; it's just time-consuming, as you have to make several components. When making it I've often wished I had two mixer bowls and beaters.

Croquembouche is actually pretty straightforward once you can make choux pastry, which itself is easy.

I have a recurring problem with this thread: stuff I've not read yet shows up as already read, so I almost missed your post. Grrrrr!

Nov 29, 2014
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1

What are you baking these days? November 2014 edition (part two)! [old]

Have you tried Felchlin's white chocolate? It's the only one I've tried that I like. I find Callebaut's too sweet.

Thanks for the invite, (now that I've twisted your arm) :)

Nov 28, 2014
souschef in Home Cooking