Sentences with phrase «for cake texture»

The sour cream does miraculous thing for cake texture, creating crumb that is dense, not crumbly.

Not exact matches

I know its not GF, but I love subbing out about 1/2 of the flour for rye flour when I want the cake to be extra sticky and gooey:) In addition to being better for you, rye flour has less elastic glutens in it and as a result its awesome for gooey textured desserts!!

What I also like is that opposite of my usual brownies, it didn't matter that the cake wasn't entirely cold when I served it, it was good anyway both in texture and flavour Thank you very much for the recipe, it is now bookmarked.

The glaze was too sticky and sweet for such a texture, so I used it much more sparingly and put the cakes in the freezer.

Moist and hearty texture meets bright citrus flavor in these European - inspired cakes that are ready for their photo shoot right out of the oven.

After baking for 20 minutes as recommended for the fudgier version, however, mine turned out with a moist cake texture.

Too much icing and its too rich for me, not the right distribution of ingredients in a vegan cake and the texture can be too wet or too dry..

Sometimes the texture of panna cotta is off - putting for me, but this was like a rich, thick, amazing dark chocolate pudding with devil's food cake and caramelized white chocolate mousse, sprinkled with just enough sea salt for balance.

This next carrot cake has a great soft texture, moist and fragrant, dotted with chopped walnuts for added crunch.

It imparts a silky texture and produces a fine crumb that makes it ideal for delicate cakes, yet it's suitable for cookies, crusts and pastries.

She doesn't appreciate cakes — there's something about the texture of buttercream wedged between layers of sponge that she deeply dislikes — nor does she have an affinity for chocolate otherwise than in the shape of a bar or of course, an Easter egg.

It sounds like it would be a nice option for cakes and muffins to try and achieve a lighter and fluffier texture.

The result, though, is a lovely texture: a cross between a gingerbread cake and an oatmeal raisin cookie, which is exactly what I was hoping for when I started experimenting.

Keep the cake in a closed container in the refrigerator for 4 - 5 days, but it is recommended to remove it to room temperature about 30 minutes before serving to an optimal texture.

The cake baked for only 20 minutes and the texture was more cakey and sponge like.

It's made of a soft, golden almond cake that's is marshmallow - y in texture, filled with caramelized banana, chocolate ganache and whipped cream on top for decoration.

I have done it in a few different ways - for Cake / Pie fillings, I do a few teaks to it, for a more fluffy, less dense texture: cream the butter sugar and egg mixture first (before heating) with my hand mixer.

But they can be tricky buggers sometimes... If heated above 50C [125F] they will loose flavour and texture — so all those delicious looking Custard Apple Tea cakes out there — use pears and save the Custard Apples for something else!

This will help you avoid a gritty texture for your cake.

There are as many recipes for Love Cake as there are cooks, and as many strong opinions on just how to achieve a soft texture in the centre while having a firm and chewy exterior.

It's a shame that so many cake recipes call for eggs, cream, and loads of sugar, when the same texture — fluffy, moist, flaky, and rich — can be matched sans the heavy ingredients and dangerous boost in blood sugar levels.

This cake is quite the opposite of what you normally see for a Spring dessert, so I decided to load the top with fresh berries as a counter balance, both in flavor and texture.

The texture, look and taste of gluten - free cakes, in particular, can take some getting used to on the part of people with Celiac disease or those who have embraced a gluten - free diet for other health reasons.

It was smooth in texture with a slight toothsomeness that we really liked for the prospect of spreading over a rice cake or adding just enough texture to a nut butter and jelly sandwich.

I mean, if I wanted a cake - like texture, I'd reach for a piece of cake.

One of the reasons for the cake's soft and tender texture is that the fat is in liquid form (flavorless oil).

There was a noticeable difference in the cake's texture when we ate it only a few hours after baking versus eating it the next morning (for breakfast).

This cake uses only egg whites, with no oil or butter, with 2 teaspoons of water and uses cake flour for a lighter texture.

This cake is for the person who loves to cook and who enjoys the process of creating, and building something from scratch; layering flavors, textures, and aromas.

Really nice cake to eat on its own, but since I've expected this cake to have a dry texture in the first place, I have reheated some homemade chocolate sauce to eat with the cake, just before I sliced the cake for a «taste - test».

The other reason for the long list of ingredients is because this cake has a lot of different textures.

For what it's worth, I've tried several different versions over the years, sometimes side - by - side for comparison, and this one, based on Joy of Cooking «s «Dairy - Free Chocolate Cake,» has consistently turned out the best, in terms of both flavor and textuFor what it's worth, I've tried several different versions over the years, sometimes side - by - side for comparison, and this one, based on Joy of Cooking «s «Dairy - Free Chocolate Cake,» has consistently turned out the best, in terms of both flavor and textufor comparison, and this one, based on Joy of Cooking «s «Dairy - Free Chocolate Cake,» has consistently turned out the best, in terms of both flavor and texture.

Cake has a beautiful texture and stays good for few days which is great for me.

Marcona almonds give this flourless chocolate cake deep flavor and a wonderfully moist texture, while a splash of dark rum enhances the chocolate notes; for a nonalcoholic version, omit the...

I made this cake today and it tasted okay but the texture was too spongy for me.

The Depression Era Beer Bread Recipe is an easy bread to make and great for a change of texture and flavour as demonstrated by Michelle Green at the Cake Bake & Sweets Show, Sydney 2014

For this version, the coriander seeds provide little pops of flavor throughout the cake and I don't mind their texture, but if you're not keen on the whole seeds in your cake, add a teaspoon of ground coriander to the batter instead.

the texture is light and it is perfectly moist enough for me (i do nt like too moist cakes.

DiValicious — I would not recommed substituting all the whites for yolks as that would alter the texture of the cake.

As for the cookie pieces, the filling of the cookies melted into the batter and while the chocolate wafers stayed ever so slightly crisp, maintining a different texture than the rest of the cake.

I swapped the olive oil for coconut oil and it turned out like a cross between a pumpkin pie texture and cake.

This cake fell way short of my expectations (and my teen and my MIL) for both flavor and texture.

But don't rush the baking and final steps: it is important to bake the cake until it is dark golden - brown for the best texture, and to sprinkle a layer of chopped almonds on the serving plate so that the bottom of the cake doesn't stick to the plate.

Baking this light cake is perfect for using overly ripe pears, they give a moist texture to the batter and a great flavor for cake.

For the best flavor and texture, wrap cake in plastic and let sit at room temperature at least a day before serving.

Ginger cake is one of the favourite winter cake in the UK, well known for its spicy taste and soft texture.

The cake had a light texture and tasted great, except for the burnt part.

If using for a wedding cake make sure you test a small one first to make sure the taste and texture are to your liking.

So on Friday I made a savoury loaf to fix a need for something bread - like with a cake texture.

On the other hand, for muffin and tea cake mixes, 50 % replacement with barley flour creates a nutty texture, fluffy crumb, and domed cake.