Go to the Article: Mastering Homemade Cakes
Great tips, thanks!
Since it is not available to buy GMS here in Brazil, I always let all ingredients in room temperature.
About the internal temperature, 96°C...is this for all types of cake? What about Chocolate cakes? I mean, a little bit fudge chocolate cake....
Going a step further, I'd like to create my own cake recipe....can you provide a formula, some base? Ratio from sugar, butter, liquid, etc...
Would like to know when you are going to add a vanilla cake recipe?
Ben is workign on one! Or at least a yellow cake with chocolate frosting.
I'd love to see a CS inspired version of a German Chocolate Cake. That Toffee pudding cake is so far the favorite for my "testers", but the boss keeps asking for German Chocolate.
look for the book Ratio: The Simple Codes Behind the Craft of Everyday Cooking and it covers all the basic recipes of baking.
If you add GMS to your own cake recipe, what should you remove from the recipe to make the chemistry work?
Did you get an answer? I'm wondering the same.
Do you have a conversion for white cake using GMS?
I'd like to know as well but it seems like you just add it. That's what I'm going to try.
Any rough update on this one? Was hoping to try this recipe out for a Wedding cake for Thanksgiving.
Okay. I am new here but I am sold. Sous Vide and a thermos it will be. But more importantly I want to bake a cake.
i got so shocked in the amount of sugar in the frostings,,,, i cannot imagine how can someone could possibly eat it... lol....but i appreciate the tecniques though...
I made these cakes now and I am So grateful to ChefSteps. If there is somebody out there that has a moment to spare, I have a couple of issues to which I would love to gather some support. I am looking to perfect a vanilla/white icing that is less sweet, probably meringue based/mousse tasting. I am from US and understand we often have cloyingly sweet frostings where sugar dominates or obscures the more subtle flavors. Also, could some one post a white/yellow cake equivalent as I want badly to make yellow cake as scrumptious as the red velvet, chocolate, and banana versions. Lastly, has anyone at ChefSteps or beyond experimented with adding more GMS and what was the result? For instance, why only 11g and not 20g?
ChefSteps, do you have a yellow cake recipe to share?
Yes, Chefsteps, Could you please instruct regarding a yellow cake recipe?
Do they freeze well or is that to be avoided??
Italian Buttercream
This creamy, silky buttercream is perfect for decorating cakes and beyond delicious! It's easier to make than you think and might just become your go to frosting!
4 egg whites large
1 1/3 cups granulated sugar 267g
Pinch kosher salt optional
16 ounces unsalted butter 454g, room temperature cut into 1-inch pieces
1 tsp pure vanilla extract optional, 4.9mL
1/4 tsp cream of tartar .84g
1/3 cup water 79mL
Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.
In a medium saucepan add the remaining sugar and 1/3 cup water then place on medium-low heat.
Stir until sugar melts and becomes clear.
Maintain at medium-high heat until temperature reads 235-240F.
Drizzle the sugar into the mixer immediately.
Run mixer until meringue is cool/tepid.
Switch to a paddle attachment. Add room temperature butter into running mixer one tablespoon piece at a time.
Add the salt and vanilla if using
Beat until butter is combined and mixture has reached a silky consistency.
Hi any updates on the vanilla cake recipe?
I think this advice is contradictory! Otherwise, explain to me this please:
You say to slam with my freshly baked caked and later on you say I should not move with a freshly baked cake...
a) "Slam your cake against the counter after baking but before the cake has fully set"
b) "A hot cake that gets turned out too quickly may crumble and cause you to get all turnt up"
The tip is to slam the cake after removing from the oven to condense the air bubbles(a). Turning the cake out while still warm could disrupt the crumb(b). Letting the cake cool in the pan before turning out will allow everything to settle and keep the fine crumb and exterior moist.
@Matthew Woolen@Vojta The hint is actually from Harrold Mc Gees excellent cook bible "On Food and Cooking: The Science and Lore of the Kitchen" in which he describes that he is always slamming the cake to disrupt the bubbles within. If this is not done the cake will shrink as the bubbles contract during cooling and contract so the whole cake. https://www.goodreads.com/book/show/101255.On_Food_and_Cooking
That’s right, chlorinated flour for high ratio cakes can’t be imported into the EU. But there’s heat treated flour instead! It’s not available at grocery stores, but from merchants that sell to professional bakeries. Here’s some scientific background: https://www.sciencedirect.com/science/article/pii/S0963996918301285
pls grant I need a vanilla high ratio cake
Curious as to why you don't have a recipe for a vanilla or white almond cake?
