Any Home Bakers Here?

[jnicholes]

I agree with @ronott1, if you want it more moist, I had something to make it more moist. If you want it less moist, lessen the stuff that makes it moist. That's what I would do.

Anyway, this is not baking related, but it's still pretty awesome. I snapped this photo yesterday in town.



Big aerial fight between two Hawks.

 

[Aria]

Changing the fat to flour content will help-- add more fat. The egg will help but can make the texture tougher.

I did this for two of the eggs in a cinnamon roll recipe a while bacK

In general, to replace 1 egg, use 1 tablespoon of gelatin (red can) with 3 tablespoons of filtered water (room temperature). You can easily double, triple, even quadruple this recipe to replace 2-4 eggs.Aug 25, 2014
There are so many SUPER tried and true recipes for Cakes...I would scrap the ones that are giving you a problem (unless they are ones you got from a certain person) and go for a NEW recipe
that gives you the results you are looking in a Cake. Aria
It worked great!

 

[ronott1]

ronott1 said:
Changing the fat to flour content will help-- add more fat. The egg will help but can make the texture tougher.

I did this for two of the eggs in a cinnamon roll recipe a while bacK

In general, to replace 1 egg, use 1 tablespoon of gelatin (red can) with 3 tablespoons of filtered water (room temperature). You can easily double, triple, even quadruple this recipe to replace 2-4 eggs.Aug 25, 2014

It worked great!

Yes!

The index on this thread has a lot of cake recipes

 

[Aria]

Yes!

The index on this thread has a lot of cake recipes

If you are having a problem with the Recipes you have...I would
start with a Cake recipe from the Index. Aria

 

[N F C]

Okay guys, I need some baking advice.
I have 2 cake recipes that I really like the flavor of - but the texture is off.

One is too moist - it calls for a lot of sugar and I would like to reduce the amount of sugar a little - will that help to dry it out a little bit also?

The other one tends to be dry - it is a shortening cake. Can I add a little bit more shortening to moisten it? or what can I add/increase to increase the moistness of the cake? milk/sugar/egg

One thing I learned researching high altitude recipes is to add an extra egg yolk to the mix. Egg whites dry things out but yolks add moisture. So if your recipe calls for 2 whole eggs, use 2 whole eggs plus 1 egg yolk. Works for me every time!

 

[ronott1]

One thing I learned researching high altitude recipes is to add an extra egg yolk to the mix. Egg whites dry things out but yolks add moisture. So if your recipe calls for 2 whole eggs, use 2 whole eggs plus 1 egg yolk. Works for me every time!

Have you tried gelatin at a high altitude?

 

[N F C]

Have you tried gelatin at a high altitude?

No. I don't keep that on hand, but I have eggs.

 

[pennyJo1960]

Making chicken tonight and it is thighs boneless and skinless had beef pot pie so no chicken pot pie yet

 

[N F C]

Making chicken tonight and it is thighs boneless and skinless had beef pot pie so no chicken pot pie yet

DH is making Cuban sandwiches for us today...looking forward to that!

 

[ronott1]

No. I don't keep that on hand, but I have eggs.

I have this: https://www.amazon.com/dp/B000MGR302/?tag=backy-20

It will likely help a lot with high altitude baking