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nikkibakes's Profile

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Gas Range purchase

My range is old and needs replacing. I have been looking at Samsung freestanding gas ranges. Single oven. Does
anyone have any opinions????

Jun 03, 2014
nikkibakes in Cookware

Gas Range purchase

I'm looking for a 30" Gas Convection Range - Any suggestions for a $2000 budget

I bake a lot so oven temperature consistency is extremely important. I really do not care about broiling.

Nikki

Jun 02, 2014
nikkibakes in Cookware

Caramel for a Caramel Cake

I have mastered the caramel for my caramel cake but I am noticing a little oiliness to it. It does affect the taste or texture. I add no butter, as in my estimation the 40% butterfat heavy cream that I use is more than enough. With that said the Milkfat % that I use may be too much. Perhaps dropping down to half half n half and half heavy cream may garner me the desired results? Does anyone have any suggestions other than what I just mentioned??????

May 14, 2014
nikkibakes in Home Cooking

30" two door gas range. Any suggestions??????

What brand do you like? Kitchenaid, LG, Kenmore, or something more high end???

Oct 08, 2013
nikkibakes in Cookware

30" two door gas range. Any suggestions??????

I want to purchase a two door 30" gas range non-convection. I have a budget of 2K. Any suggestions would be greatly appreciated. Thanks

Oct 07, 2013
nikkibakes in Cookware

Sea Salt for homemade Caramels

Thanks!! I am going to try The Fresh Market if they don't have eit
her one I'll place on order from Amazon.com.

Oct 07, 2013
nikkibakes in Home Cooking

Sea Salt for homemade Caramels

I need a little help with determining which type of sea salt goes best when salting homemade caramels. I want to apply a small amount atop.

Thanks in advance

Oct 07, 2013
nikkibakes in Home Cooking

Caramel Frosting????? Sugar to Cream ratio to avoid sugar crystals?????

Which recipe are you referring to the caramel or the cake?

Jul 03, 2013
nikkibakes in Home Cooking

Caramel Frosting????? Sugar to Cream ratio to avoid sugar crystals?????

To me any level of sugar crystal is unwanted. But, persistence pays off in spades because I now, not only have my recipe perfected, I have the all elusive technique mastered. I can now, with consisent results, produce a caramel cake that melts in your mouth and has absolutely no chew to the caramel just the cleanest smoothest mouth feel but a delightful made from scratch light airy yet moist cake to pair the icing with. I just LOVE when a recipe comes together!

Caramel Frosting????? Sugar to Cream ratio to avoid sugar crystals?????

I tried this recipe and love it for for a fluffy caramel buttercream. However, I am still looking for a true caramel icing. I tried the wet method and added cream, vanilla, and salt then and butter whisked in at the very end once removed from the heat.

I have mastered the wet method by understanding how to control the color by raising the skillet slightly and very gently swirling it.

But it appears that if you whisk it at the end to thicken it sugar crystals can develop at this stage as well. So I will try it again tomorrow and let it cool to a proper consistency on it's own.

Jun 29, 2013
nikkibakes in Home Cooking

Caramel Frosting????? Sugar to Cream ratio to avoid sugar crystals?????

So that I have this correct. Please tell me that if I follow the steps correctly I will have a smooth creamy caramel icing that does not have sugar crystals in it?????

Jun 28, 2013
nikkibakes in Home Cooking

Caramel Frosting????? Sugar to Cream ratio to avoid sugar crystals?????

I am on the hunt for a good consistent recipe for the all elusive Caramel Frosting. I have added Corn Syrup to my recipe and use the dry sugar method added to a cream base. But, I am still having these darn sugar crystals appear.

I am using granulated sugar, heavy cream, corn syrup, dash of salt, butter and vanilla. Sorry I do not have the actual recipe in front of me.

Any help on a recipe would but appreciated.

Jun 28, 2013
nikkibakes in Home Cooking

Caramel for Caramel Cake

I have developed a wonderful caramel for a caramel cake. I do the skillet sugar method added to a base. The thing that I am not pleased with is the fact that the first day the caramel is creamy, not hard or grainy. The second day it turns slightly grainy. The last time I made it the cake was left covered at work in a room that is around 66 degrees farenhiet. That may have been the issue????

Apr 18, 2013
nikkibakes in Home Cooking

Looking for a "Quiet" stand mixer.

I am looking for a 6 quart stand mixer to replace the 5 quart 475 watt Epicurean Kitchen Aid mixer that I currently own. I really want one that is quieter than my current one if there is such a thing. I am tired of my husband complaining every time he sees me pulling it out of the pantry. HELP!!!!!

Jan 24, 2013
nikkibakes in Cookware

Fruitcake Recipe

I am STILL on my quest for a copycat recipe for a Nutty, with some fruit Fruitcake. No PEELS please. Only, nuts, cherries, dates, and pineapple. More nuts than anything else. A local upscale "Fresh" grocery store carries the Southern Supreme Fruitcake. People that swear they do like fruitcake will eat this.

Help,

Nikkibakes

Oct 27, 2011
nikkibakes in Home Cooking

White Cake that has a very fine crumb and light texture

I will re-do the cake using the creaming method and not over mix. I think if I add another variable by adding an egg yolk I'm afraid I won't know where my problem lies. So we'll see this weekend.

Thanks guys for the input. I tend come off a little OCD to some of my co-workers that don't bake when I try to get their opinions on the texture, crumb, etc. thry don't fully get it. It's nice that there are people that understand the results that I am trying to obtain. :)

Nikki Bakes

Sep 28, 2011
nikkibakes in Home Cooking

White Cake that has a very fine crumb and light texture

What are your thoughts about adding whipped egg whites at the end? Versus adding the eggs after creaming the butter and sugar?

Nikki

Sep 22, 2011
nikkibakes in Home Cooking

White Cake that has a very fine crumb and light texture

I recently made the cook's illustrated white layer cake and it came out what I consider "Spongy". I made the recipe to the exact specifications and I also weigh my ingredients.

Does anyone have a white cake recipe that they are willing to share or have any thoughts on how to make this less spongy?????

I am in search of a cake with a very fine crumb and one that is light and tender in texture.

NikkiBakes

Sep 21, 2011
nikkibakes in Home Cooking

Vanilla Cupcake Recipe

I've checked the boards and don't see any answers to this question. I am interesting in a Vanilla Cupcake recipe that is light and airy and not eggy tasting. It needs to use cake flour.

Jan 18, 2011
nikkibakes in Home Cooking

Fruitcake Recipe

Does anyone out there have any clues??????

Dec 13, 2010
nikkibakes in Home Cooking

Rolled White Chocolate "Fondant"

Never got one. But the shop was willing to sell me some for personal use. But, I think the guys wife got mad at him because she, "How dare he offer to sell what I have to make!!" The the quest is still on........

Dec 10, 2010
nikkibakes in Home Cooking

Fruitcake Recipe

I tried a fruitcake this week that's to die for!!!!! It was mostly nuts, then fruit. No candied peel(Thank Goodness).

The ingredients are: English Walnuts, Pecans, Raisins, Dates, Candied Red Cherries, Diced Pineapple, Wheat Flour, Sugar, Eggs, Margarine(of all things????), Candied Green Pineapple(Garnish), and Corn Syrup(Glaze).

Does anyone have a recipe that uses these ingredients that they are willing to share???? If not I'll have to start from scratch. I have found that this recipe is very close to the New Orleans styled Fruitcake recipe.

Thanks,

Nikkisbakes

Nov 12, 2010
nikkibakes in Home Cooking

Rainbow Cake Recipe

I am looking for a Rainbow Cake recipe that not only has five to six colors but the cake is flavored accordingly, as well. Such as the yellow being lemon, the green being lime, etc. My guess is that I could use jello, but how much????

Thanks,

Nikkibakes

Apr 07, 2010
nikkibakes in Home Cooking

Strawberry Whipped Cream Cake

I can't wait to try this it sounds AMAZING!!!! I wonder how this would do with fresh peaches??????

Apr 27, 2009
nikkibakes in Recipes

Rolled White Chocolate "Fondant"

I knew it was different and as I stated the high end pastry shop will correct you if you refer to their rolled white chocolate as fondant. So, I definitely appreciate the distinction. I realized that I was making plastic or modeling chocolate because of the stiffness vs the softness of the sample from the pastry shop that I obtained.

So, thanks very, very much for forwarding the recipe to me I will try it tonight.

nikkibakes

Mar 10, 2009
nikkibakes in Home Cooking

Rolled White Chocolate "Fondant"

I was thinking that it was modeling chocolate also that is what I use it on my, "Highly Decorated" sugar cookies. But, I went to the shop and they gave me a sample it's not hard like my modeling chocolate before it is kneaded. It's soft so that's where I'm puzzled??? Maybe they are adding glycerin to keep from getting hard???

Mar 06, 2009
nikkibakes in Home Cooking

Rolled White Chocolate "Fondant"

A local pastry shop that sells high-end cakes. Refers to it's fondant covering as, "Rolled White Chocolate" I had a sample of it and it tastes like a soft vanilla tootsie roll. So, it's delicious!!!! I was wondering if anyone has a recipe for this????? I would surely appreciate it greatly!!!

nikkibakes

Mar 06, 2009
nikkibakes in Home Cooking