bakerisbetter

Cream Cheese Pound Cake

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Recipe Used

What I Changed

  • Made 1/3 of this recipe!

  • Baked at 350 for 32 min for the small 4.5 inch tin

  • No glazes or flavors aside from vanilla because I was making this for my parents

  • Used cake flour, barely mixed with the mixer and finished up by hand

What I Liked/Disliked

  • Perfect, perfect texture – totally melt in your mouth and super tender, honestly not pound cake-like (whoops haha), pretty sure it was because of the cake flour and I’m curious about how it would turn out with AP flour but also wouldn’t bother trying unless I specifically wanted a pound cake or didn’t have cake flour at hand

  • The outside forms a lovely crust, though I think because of the cake flour it was lighter than it otherwise would be

What I Would Change

  • Need to bake at 325 because the outside sets too quickly to give it an even rise at 350 I think

Other Comments

  • Totally going to be a go-to recipe for vanilla cakes when I have cream cheese lying around. Like I said before I think the cake flour makes it tender enough to not even really count as a pound cake 😛

  • Would be very easy to over mix this I think (I felt like my cake was fine this time around but borderline overmixed, I left the batter slightly less lumpy than I could have…think: needs to be as lumpy as a pancake batter) so it’s important to use discretion!

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Ginger Cake

Recipe Used

What I Changed

  • Halved the amount of molasses

  • Omitted fresh ginger, added 1 tsp powder

What I Liked/Disliked

  • Very moist and tender, melt in your mouth feeling
  • No mixer!

What I Would Change

  • I think halving the molasses and not using the fresh ginger was a mistake, it turned out too bland. That or it needs more salt, or brown sugar instead of white?? Or butter instead of oil?? Although I liked the ease of making this cake, something was boring about this recipe in my opinion, though Shawn liked it (I think he liked the texture more).

Other Comments

  • I feel like cocoa/chocolate cakes do a good job of masking the oil/butter flavor so butter isn’t quite needed and I value oil for the moisture and I thought molasses would do the same but apparently not orrr I used too little

     


Fudge Cake with Cream Cheese Molasses Frosting

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Recipe Used

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What I Changed

  • Made a half batch of cake
  • Added a dab of butter to the cocoa glaze, had a better set/drip
  • Omitted cinnamon in frosting
  • Used c

What I Liked/Disliked

  • Very easy to make, no mixer required
  • Not a tight crumb but very fudgy/thick/luscious more body than an average cake, pound cake-like
  • Good way to use up yogurt!
  • Frosting was a great consistency
  • Fairly clean slices

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What I Would Change

  • Maybe a hint less molasses in the frosting because it was a little strong (though not bad still), admittedly would be less strong by default in a cake with fewer layers
  • Maybe try cake flour? though that would likely change the texture/fudginess

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Comparable Recipes:


Salted Tahini Chocolate Chip Cookies

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Recipe Used

What I Changed

  • Made 1.5 batches
  • 16 min at 350, looked a little light but I think this was the right timing
  • Didn’t have flaky salt so just used sea salt on top right after they came out of the oven

What I Liked/Disliked

  • The salt on top! Makes all the difference in terms of taste

What I Would Change

  • Would try some brown sugar or a tablespoon or two of molasses to help browning and chewiness, the outsides were too crisp and overall the look was too light for my preferences…also that might take away from the tahini flavor, which was subtle
  • Maybe try roasting the the paste?? Is that a thing? Might help bring out the flavor

Comparable Recipes

Other Comments

  • Don’t think I’d bother trying a tahini cookie recipe again?

Graham Cracker, Pumpkin, Gingerbread Cookies

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Recipe Used

What I Changed

  • Graham cracker cookies baked for 10 minutes, Pumpkin for ~14 minutes, Gingerbread 10 minutes
  • Lowered ginger to 1 tsp in gingerbread

What I Liked/Disliked

  • The gingerbread was really easy to mix up by hand because it was oil based, but also spread a lot for the same reason. Made for a nice and chewy cookie which I was going for, didn’t want a crispy cookie!
  • Used all white flour for the pumpkin cookies
  • All were soft and chewy!

What I Would Change

  • The pumpkin and gingerbread were both a little too sweet for my taste
  • The graham cracker cookies weren’t that exciting, needed something more…sea salt?? cinnamon??

Caramel Cake

Recipe Used

What I Changed

  • Did not sift
  • Reduced sugar to 1.75 C, still plenty sweet
  • Used AP Flour

What I Liked/Disliked

  • A little too egg-y I think?
  • I think I underbaked because the top had a crust that baked and dried quickly…need to make this again to be sure…
  • Could really taste the butter nicely too!

What I Would Change

  • Fewer eggs
  • Try browning the butter next time!

Comparable Recipes


Tres Leches Cake

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Recipe Used

What I Changed

  • Sifted the dry ingredients
  • Whipped whites+part of sugar and yolks+part of sugar up separately, added dry to the yolks and then folded in whites
  • Used 1 C Heavy cream and 3 oz Mascarpone, 1/4 C Confectioners – Had to bring mascarpone to room temp first
  • Caramelized the evaporated milk a little bit more and added some whole milk to compensate for volume…DELICIOUS!!!

What I Liked/Disliked

  • Caramelization was def the right choice
  • Not too sweet, surprisingly enough
  • It rose a lot!!

What I Would Change

  • I think I should have lightened yolks with whites first, it was too dry a mix and I felt like I was over-mixing the yolk part–made it a little chewy?
  • Should have added liquid while it was hot! Big mistake
  • Maybe should have added a thin layer of dulce de leche under the topping??

Comparable Recipes

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