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Post by Neil Robinson on Jun 12, 2007 8:32:23 GMT -5
Would anybody know If I Should bake It at 350 or 400 degrees. I just dont know. PS It is A two layer yellow cake. And I need some input on what would be the best icing for It.
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Post by Bob Paradis on Jun 12, 2007 22:32:48 GMT -5
What does it say on the box? ;D
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Post by Mike Dardenne on Jun 12, 2007 22:43:24 GMT -5
standard for ful size cakes would be 350. 400 if muffins or cupcakes
if gas or convection oven reduce temp. by 25 degrees.
if cooking in a dark coated pan reduce temp by 25 degrees
store bought cream cheese icing is quite good. or make a whipped cream based icing (requires refrigeration) or chocolate ganache. avoid nasty buttercream style icing in my opinion.
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Post by Coley Jones on Jun 12, 2007 23:21:44 GMT -5
This is by far the coolest/funniest off-topic thread I've seen for an armwrestling board! Nothing like a bunch of big armwrestlers discussing the virtues of preheating pastry preparation. I love it!!! P.S. 350*F to the best of my knowledge  |
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Post by Mat Helmer on Jun 12, 2007 23:41:24 GMT -5
Guys who really like to eat, learn to cook!  |
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Post by Elaine Blik on Jun 13, 2007 1:00:40 GMT -5
thanks for the smiles, Neil! Whether or not you are REALLY baking a cake and needed the information, it doesn't matter... it brought a smile to my face! Coley... Mike knows what he's talking about!... A chef, I believe... correct me if I'm wrong, Mike.  And, good answer, Bob! (if all else fails... read the directions, right?) Thanks guys! |
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Post by Mike Dardenne on Jun 13, 2007 19:57:11 GMT -5
yeah, i had to laugh even myself. yes elaine i am a chef. need to know the best way to caramelize a creme brulee?? m.a.d. |
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Post by Anthony Snook on Jun 13, 2007 21:00:40 GMT -5
From a chefs point of view Mike, what do you think of Hell's Kitchen? I love that show, and was bummed out when eddie got booted.
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Post by Bob Paradis on Jun 13, 2007 21:03:22 GMT -5
I want to eat at Mike's house! ;D
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Post by Mike Dardenne on Jun 13, 2007 23:24:11 GMT -5
Bob, if you're willing to drive 25 hours for dinner i'm willing to cook for ya.
Anthony, i am into the new crop of culinary "reality" shoes. definitely a kick. i just finished watching top chef tonight and yes i like hell's kitchen too. i think the food network star show is kinda lame, because they are more looking for tv personalities than talented cooks.
as far as the cussin' , food throwin', crazy chef thing gordon ramsey has going it is definitely based in real life kitchen scenarios. now of course, this is TV and the show is going for the sensationalism aspect, but behavior such as his has been prevalent in kitchens for years.
if you don't love this profession, you won't last one day in it. too hot, too fast, too much b.s. to put up with if you don't have your heart in food.
regards,
m.a.d.
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Post by Gary Roberts on Jun 14, 2007 0:18:30 GMT -5
the only thing I know about cakes, that I learned from my wife,...
is slicing the tops off after they come out of the oven to make them perfectly flat for stacking. A neat trick...I never knew before.
Ohhh..and a really good way to make a cake...for every one box of cake mix...add half a box of brownie mix...
the cake will turn out magniiiifeac
Gary
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Post by Mat Helmer on Jun 14, 2007 23:16:53 GMT -5
the only thing I know about cakes, that I learned from my wife,... is slicing the tops off after they come out of the oven to make them perfectly flat for stacking. A neat trick...I never knew before. Ohhh..and a really good way to make a cake...for every one box of cake mix...add half a box of brownie mix...the cake will turn out magniiiifeac Gary Neat idea! |
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Post by Elaine Blik on Jun 15, 2007 0:05:15 GMT -5
the only thing I know about cakes, that I learned from my wife,... is slicing the tops off after they come out of the oven to make them perfectly flat for stacking. A neat trick...I never knew before. Ohhh..and a really good way to make a cake...for every one box of cake mix...add half a box of brownie mix... the cake will turn out magniiiifeac Gary Actually, I was taught that you slice the top off the cake and then turn it upside down so that it's flat on the bottom, as well as nice and even on the top... decorates up real well that way... |
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Post by Mike Dardenne on Jun 16, 2007 19:07:49 GMT -5
elaine, are you looking for a job in the pastry shop ?? a chef in the making m.a.d. |
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