>>7348082 I managed to never make a cake in all of the thirty years I've been cooking my own food I count this as one of my lesser achievements - on par to, and indeed causally linked with, not developing the beetus
>>7348082 "It's easy to bake a cake." Really it is. After a while, it's not even about the cake itself, it's mainly about fondant and buttercream and whatever decoration or design you can add to it rather than enhancing the flavor of the cake itself. A nice plain homemade cake is always nice. Moist, good flavor, some frosting or icing/glaze, maybe some fresh fruit and that's all you really need.
>>7350391 OP here, I think the taste and texture gets lost these days because people put more effort into how it looks rather than how it tastes. I hardly use fondant on my cakes and if I do I only use it for a small decoration.
I mostly use buttercream, chocolate or fruit to decorate.
>>7350391 I agree, I think these days people forget about the taste, they just want to put fondant on it and call it a day. I personally don't like fondant which is why I mostly use icing, chocolate, confectionary or fruit to decorate.
>>7351378 If I put strawberries on top of chocolate genache I usually put a thin layer of cocoa on top to stop that weird soggy thing it does to the genache. I find using dark chocolate also helps balance it out and doesn't make it sickly sweet.
>>7351399 Cake - I made 2 batches of the below.. 75g cocoa 250g plain flour 400g caster sugar 2 tsp bi carb soda 1 tsp baking powder 1/2 tsp salt 2 eggs 1 cup cold black coffee (instant is fine) 1 cup milk 100ml vegetable oil 2 tsp vinegarr
Sift and mix all dry ingredients, make a well in the middle, then put in all wet ingredients, mix well (hand mix) it will be a very thin batter.
Put into a preheated oven of 180°c (160°c fan forced) for about 50 mins, you know it's ready when the middle is touched lightly and springs back.
5 egg whites 1 1/3 cups sugar Pinch of salt 450g unsalted butter, room temp but still firm (cubed) 1/2 teaspoon vanilla extract 230 milk chocolate 2 tbs cocoa powder mixed with 2 tbs water 1/3 cup of nutella
Whisk egg whites, sugar, and salt in bowl over simmering water until warm to the touch.
Take off heat, whisk and beat until stiff peaks form. Gradually beat in butter, piece by piece. When all the butter has been added, mixture will seperate and look like scrambled eggs but keep going until it gets smooth (takes fucking forever) then beat in vanilla.
Devide in half, mix in nutella with one half (this became the filling on the inside)
Melt chocolate and then mix into the other half of the buttercream with the cocoa/water mix. (This was what was on the outside)
Then I put strawberries on it and piped some chocolate on a sheet of acetate
>>7351485 >>7351471 Mmm, delicious. I'm going to have to save this one and try it later (sorry, anon. I want to impress some friends and if I do so even half as much as you impressed me, they'll be extremely pleased.)
Is there any substitute for the coffee? That's the only ingredient that I'm not really a fan of. Could I just exclude it entirely or is there a necessary component that the cake needs to taste good in the coffee?
>>7351532 You can't taste the coffee, when I make it I just put a teaspoon of instant in a cup of water (mix it first with a bit of boiling water and fill the rest up with cold) it just gives the chocolate taste more depth . If you are worried about the coffee taste, just put in half a teaspoon of instant in the same amount of water.
My bf hates coffee, but he has never been able to taste it when he eats this cake, so I wouldn't be too worried.
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