Go to the Recipe: Luscious Little Lemon Cakes for a Crowd
How far in advance can you make the lemon cakes -- and how would you best store them?
Just out of curiosity: why not consider making the cakelettes using a muffin tin, but only filling them say... 1/3-1/2 full so you're not getting a "ginormous" (relatively-speaking) lemon cakelette?
Hi Abby! You can make them up to two days in advance! Feel free to store in the fridge in an airtight container until they're devoured!
I'm sure this is self-evident to all the cooks out there, but mandolin setting should be set at thinnest
This would probably work. However, the batter is pretty viscous so scaling them evenly might be a bit of a chore. You will also need to adjust the baking time and possibly temp to get them to bake nice and evenly. Lastly, we liked the contrast of the white interior(with the cut edge) as opposed to the baked edge. If you end up doing them that way, I am curious to hear your thoughts. Cheers!
You're right. Thanks!
Does the syrup set thick enough that you could use a ring mold, leaving it on until the syrup sets?
Is there an issue using the Sure-Jell or Ball Pectin as opposed to the HM Pectin. I'm a little short on time and dinner and trials are coming.
Cool! Thanks for your thoughts! And yea, I might give these a try some time soon, I haven't had a really satisfying lemon cake ("-lette" or otherwise 😉) in forever, so I look forward to trying the recipe!
Those are HM Pectin. HM stands for high methoxyl, and is the bulk of what is commercially available, including Sure-Jell, Ball, Cento, etc. The other pectin is low methoxyl, and this is highly processed, and has different properties. Regardless, you'll be find using the two brands you mentioned, because they are both high methoxyl pectin.
That depends on the mandolin you're using, my mandolin goes down to about 1 mm. There are many mandolins out there that only go as thin as 3 mm, but not all.
I wish there was an answer to this question. Since there isn't, I'd take a guess that, no, it would not set quite enough. This recipe seems more like a lemon syrup / glaze than a jelly or gelatin. Perhaps a scootch of gelatin in the glaze might do the trick? I think that would look very elegant if you could pull it off!
The amount of pectin used in the recipe will be more than sufficient to allow it to gel once it has cooled. If I make this again, I'm probably going to decrease the amount of pectin used. You'll be fine, so long as you have a mold that will keep it in until cooled.
These turned out amazing!!! I wish that I would have added a tad bit more pectin to thicken up the syrup a bit but the taste is like none other. It took almost 3 hours to prepare this recipe because it took so much time to convert from grams to teaspoons and Cups. I wish that these were easily converted so it would be easier to know how many egg whites were needed, etc. Lastly, cooking time was about 40 min., which I do not think it states the time, just the temperature the cakes need to reach. Thank you!
You can convert the amounts by hitting the "Edit Scale" button above the ingredient list.
When you use the edit and scale, they convert to pounds and ounces. not cups and teaspoons
exactly the reason why they suggest you use weight and not volume!!
Loved these! The saffron created a gorgeous yellow hue in the syrup. My only issue was that I found the peel was too hard to bite through, had people cutting them up. Wonder if I should have blanched and/or candied longer to break them down a bit more?
I planning to make this recipe. However corn syrup is not a common thing where I live (I can't find it anywhere to be exactly). So this got my interested in this ingredient. The ingredients list here on CS says it is not to be confused with high fructose corn syrup. Wikipedia says it is a mixture of fructose and glucose. If I wanted to substitute the corn syrup with eg selfmade sugar syrup, golden syrup (I can get my hands on this in the grocery store), maple syrup or agave nectar (those are the things i could think of), will I achieve the same result sweetness and texture wise? Or am I better off ordering some corn syrup online? What is the difference between corn syrup and high fructose corn syrup anyway? I am interested in the scientific facts on this topic either way. Thanks for your help!
I planning to make this recipe. However corn syrup is not a common thing where I live (I can't find it anywhere to be exactly). So this got me interested in this ingredient. The ingredients list here on CS says it is not to be confused with high fructose corn syrup. Wikipedia says it is a mixture of fructose and glucose. If I wanted to substitute the corn syrup with eg selfmade sugar syrup, golden syrup (I can get my hands on this in the grocery store), maple syrup or agave nectar (those are the things i could think of), will I achieve the same result sweetness and texture wise? Or am I better off ordering some corn syrup online? What is the difference between corn syrup and high fructose corn syrup anyway? I am interested in the scientific facts on this topic either way. Thanks for your help!
I am also interested in with this question. What is a good substitute for the corn syrup in this recipe?
I also appreciate any replies.
Or a nemco rotational slicer that gives you a ton of thickness options!! Perks of running a restaurant;)
Hi! What would be the best substitute for corn syrup in this recipe? I can´t find it in stores here in Madrid (Spain). Could I use a home made syrup (water and sugar) instead? Thanks!! I´m a BIG FAN of Chesfsteps!!
hi glucose syrup is the same thing. you should be able to find it
hi im wondering if i was able to substitute something for the pectin cause who the heck has that stuff on hand lol just saying lol
Just buy normal pectin and you will be set. It's the LM pectin that you need to special order.
can you make a cupcakes recipe
The top of the recipe says rapid-set pectin, but step 3 says slow-set pectin. Which one should I use?
Buy a gr/OZ OXO scale Amazon, Everything can be measured by weight. so much eaier
Yammy!!
I found one more Vegan cake recipe - Blueberry Mug Cake https://greenann.com/recipe/vegan-mug-cake/
Healthy and tasty!
Try!))
