Sentences with phrase «in different cakes»

I am loving trying it out in different cakes and muffins at the moment.

Not exact matches

Rice cakes are great because they are low calorie and come in different flavors.

She grew up in a bakery and although she loved indulging in her mom's delicious cakes, she wanted to be different.

But baking a wedding cake, where you may have to take part in the ceremony or event, is something different.»

In addition to producing cakes, sorbets, ice cream and gelato, Mister Art Plus also features two dispensing pistols that quickly and easily produce gelato on a stick with different flavor and color centers.

Of course, that condensation caused the cake to get a completely different texture, like wet and smooshy... Cakes, I always cover loosely if at all when I put them in the fridge to chill.

I am sure my comments are only reiterations of many previous comments, however it makes no sense for reviewers to make numerous changes in quantities or add completely different ingredients and then write a review on cake recipe that they didn't make.

I think I've made close to 10 different recipes in the last 6 months hoping to find the right balance of feeling like I'm eating cake for breakfast, without actually eating cake for breakfast.

I love traditional Christmas cake, but my mum's is always the best so instead of trying my hardest and no doubt failing to recreate it, I have decided to go in a totally different direction.

Since we currently live in a different state than John's parents it's been less likely that he gets his pumpkin bread fix, so I thought I could help fill the void with this cake.

I noticed that you used to different chocolates in the cakes it's self.

Angel cake is quite different in texture from «normal» cake....

When I was in year 9 I did a term project which involved baking a chocolate cake every single week using different rising agents.

different flours have different densities, so a cup of teff won't be the same as a cup of corn flour so it's really hard to make substitutions if you don't have the right flours, unless the recipe is written in grams: the cake needs 35 grams of flour and it doesn't matter if you use the flour specified or if you use your own combination of flours.

They come in six different flavors, including birthday cake, chocolate dipped cherry, red velvet, chocolate - frosted donut, blueberry cheesecake, and chocolate mint.

I'll admit (because honesty is sort of the theme here) that the texture of the actual cake was slightly different from the wedding cake... mine was a bit more dense than the one I had on that fateful day in May.

The apples are two different sizes — cut in 1/2 ″ slices and 1/4 ″ slices — and half of them are sauteed to draw out some of the moisture so that the cake doesn't get soggy.

I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?

Flours in Europe are a bit different, but we do have equivalents to bread, cake and AP, although I had to do a little research on flour strengh when I started baking with american recipes.

I not only love to snack on cashews, I use them in so many different recipes: cakes, brownies, salads, dips, and spreads — you name it.

They are always being sold in front for $ 1 each, along with huge slabs of Tres Leches cake and agua fresca in 6 or 8 different flavors (Tamarind!).

Interesting that johnny cake means different things in different parts of the world.

Why did it take me so long to realize that pancakes are essentially flat cakes, made from the same ingredients as cake, but in slightly different proportions?

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.

Boxed cake mix sizes can be a little different in Australia =)

Why are the measurements of the same ingredients in the cake, different than the one in your red velvet cake?

I compared the recipes and realized that while most of the ingredients are the same, the proportions of butter, PB, cream cheese and sugar are really different, plus the Buckeyes use graham crackers in the mixture as opposed to using them in the crust (for my crust I combined leftover graham crackers / assorted stray cookies / cake ends / pop tarts that were in our freezer, and it was delicious!)

If a recipe calls for cocoa powder, unfortunately, it's usually not a good idea to swap in cacao — your brownies, cookies, or chocolate cake will come out with a different consistency and flavor, because cacao and cocoa are processed differently.

Gugelhupf recipes are legion and the cake has many relatives in different countries like Poland where it is called babka.

So rotational basis I use to make this cake in different flavors.

A deliciously moist marble cake where you get two different flavours in one bite.

In 2 weeks time I'm going to «Pax» and i intend to make a chocolate cake with different fillings for the party.

Of course it might have been a bit different if I'd had it in cake form.

Both of my boys always want carrot cakes for their birthdays (which are two weeks apart in September), and I always use a different recipe each time (at 21 and 23, that's a lot of years of carrot cake recipes), and this is by far the best carrot cake I have ever made.

I made this original batch AND already a second batch in a slightly different style (carrot cake spices + chocolate chips) and they are all sooooo GOOD!!

It's also about traditional latin cakes soaked in three different types of «milk.»

People drink hot cocoa at breakfast so chocolate in your cake is certainly no different.

Snaps for making your own wedding cake in a foreign country, presumably at different altitudes, and in a new - to - you oven!

What I do is this... I try to keep my personal tastes and values at the forefront of my mind while browsing (e.g., I'm a dietitian, so even if something looks super awesome in the picture, if it's deep - fried and uses 2 cups of butter, I try to give it a pass)... I also keep lots of different boards, so that I can keep all the stuff I pin well - organized (e.g., I don't have a «Dessert» board — I have a «Cookie» board, a «Biscotti» board, a «Cake» board, etc.)... and finally — when something truly catches my eye on Pinterest, I print the recipe out right off and try it as soon as possible — within the next few days, if I can!

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 texture.

When it comes to eggs, one for one substitutions in cakes are obviously difficult due to eggs playing a different role in different recipes, so maybe adjusting (lessening) the quantities of flaxmeal and water (or aquafaba, perhaps?)

It's different in that there is no molasses in the cake, so it's not as gooey as a shoofly cake can... Continued

Hi As it says in the article, this cake is one of our member's family favourites, and has been made many times over by different members of her family.

There are those who like sticky fruit cakes, the sort you can stick your hand into and it feels like muddy air, and this is no different, except perhaps the bits and bobs of banana will stick lovingly to your fingers, and when you pull them out your hands smell like the best bloody thing in the universe.

Guys, this really is an Easy Cassava Cake Recipe which will serve as a fab and oh so different in a good way dessert.

It's a versatile mix of different gluten - free flours to help you whip up delicious breads, cakes, and other baked goods in no time.

But if you'll be baking layer cakes regularly, you should keep multiple pans in different sizes on hand.

The cookbook is full of 40 different cakes to make in your microwave in under 5 minutes.

Other than Vanilla and Victoria sandwich, I wasn't having many ideas and although vanilla is fantastic, it's such a common ingredient in cakes, I wanted something a little different.

Unless of course you make multiple mug cakes at once in order to photograph them for your blog, but that's a different story.