Sentences with phrase «much lighter cake»

Most likely it will be a much lighter cake in both flavor and color — possibly a bit drier.

Not exact matches

Mine do get puffy, however, it's possible (if there's no way you accidentally used cake flour with leavening or mis - measured your leavining, adding too much) that it's a chemical thing with the lighter brown sugar... lighter color, less molasses, molasses add some acidity which I believe negates some of the baking soda, blah blah.

Much lighter than a carrot cake!

As you can see in the last two pictures, it doesn't rise as much as, say, the light wheat bread, and the crumb almost looks like cake (but tastes chewier, and also like bread).

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?

I'm not one to complain about desserts being too rich or too dense, but it was certainly a nice surprise when this flourless chocolate cake baked up much lighter than the typical flourless cake... the whipped egg whites helped create a cake with an almost mousse - like texture.

When I think about winter, I remember riding my bike in the snow, I think about glittering lights in the streets of Belgium, I see the warm mist of my breath in the air, I long for the holiday markets in Europe where clove and orange captivate the senses, and I think about Christmas Cake, which is all much more than a cake to begin wCake, which is all much more than a cake to begin wcake to begin with.

I first tried re-creating the cake with boxed mixes, but they all produce cakes that are much too light and moist, and inevitably turn to mush when soaked in the sweet liquid.

Since I had never heard of much less made champagne cake, I had only Michelle's description to go by: a light and fluffy yellow cake, made with champagne.

This cake tastes like a light cheesecake but contains much less calories, sugar and fat than regular cheesecake.

I live in England and we don't use pumpkins very much at all, basically they're in the shops for a couple of weeks around Halloween and that's it, and it's pretty much impossible to buy canned pumpkin puree here, so I boiled the pumpkin and then liquidised it to make the puree, and I had to make a few other substitutions for things I didn't have - I used creme fraiche instead of yogurt, dark brown sugar instead of light, and cake flour doesn't exist here so I just used plain white flour.

I also used a nonstick pan because it s the one I have; the cake did not raise as much as the one on the photo of the original recipe but it tasted delicious and had a very light, feathery texture.

Besides looking pretty this pumpkin spice cake is deliciously light and moist with so much flavor.

The honey can be cut in half to yield a lighter bread, otherwise it's very much a cake.

To much liquid, to little fat and very cake like vs light.

The cake will not rise that much and due to the high nut content and baked fruit it will be moist but not super light or «fluffy».

I also tested with dates and it was just too much moisture, make the cake mushy instead of light.

I like to call these cake muffins since they don't really taste so much like a muffin, but have the light and soft consistency of a cake.

Pumpkin replaces much of the fat in the cake that is made on the lighter side!

I love the fact that brownies are by their nature quite dense and a little gooey - this makes it easy to hide sight «mistakes» too (a light airy cake is typically much harder to achieve when keeping the above objectives in mind!)

I always thought I had to make my mom's recipe, which involved separating eggs, folding the whites into the batter, etc... way too much trouble for the «meh» end result, to get a nice light honey cake.

Sifted flour, which is much lighter than unsifted flour, is easier to mix into other ingredients when forming a cake batter or making dough.

Tried this today and cake turned out lovely, moist and light but for me the amount of limes was too much and left real tart taste for a long time after.

However, whipping cream with this method makes the end result much less fluffy, more sturdy, dense, and an absolutely perfectly light filling for a cake that won't end up drooling out the sides when placing on the top layer.

So it's light and doesn't get bready, and can be used in cakes and pastries much like all purpose flour.

These sandals take the cake for the most fun I've worn in a while; they're light weight, go with pretty much everything, and the star details are adorable.

Their subtly lit dining area are adorned with cup cakes, fine china and are a delightful eye - candy, much like their apparel.

Unfortunately, once you get past the good lighting and caked - on makeup that they use in their profile pictures, they're all pretty much fugly.

Still, this is a much denser — and longer, by 45 minutes — confection, one that doesn't always go down as easily as the less - adorned yet lighter - than - air angel - food cake that was the original.