Tactical mistake: I ate a second slice of the Breton butter cake.
This stuff is somehow more calorie dense than pure butter.
Elena. (she/ her)
liked this activity
The Breton butter cake with marmalade turned out to be very tasty. It’s a ‘keeper’ recipe.
The mystery of the super thinness has been solved. I had forgotten that we’d been gifted a set of US pans at one point, and just grabbed one based on size imprinted on the bottom. Our oldest greased it and put in the parchment liner.
It was only after I’d finally got the cake off the pan that I clued in that it was actually a mislabeled 10” = 25 cm pan. 🤦🏼♀️.
Oh well, next time we’ll get it right.
The cake turned out super thin for us. The texture wasn’t very visible.
I tried to separate it from the bottom of the pan to early and it broke on one side. Our oldest was not impressed.
The Breton butter cake with marmalade turned out to be very tasty. It’s a ‘keeper’ recipe.
The mystery of the super thinness has been solved. I had forgotten that we’d been gifted a set of US pans at one point, and just grabbed one based on size imprinted on the bottom. Our oldest greased it and put in the parchment liner.
It was only after I’d finally got the cake off the pan that I clued in that it was actually a mislabeled 10” = 25 cm pan. 🤦🏼♀️.
Oh well, next time we’ll get it right.
…the amount of cake batter seemed surprisingly small in relation to the large 20 cm springform cake pan.
…and the density seemed closer to cookie dough than cake batter. Perhaps we over mixed — but, ensuring that sugar is fully dissolved in GF batters with any rice flour in the mix, is always critical to avoid grittiness.
We struggled to cover the middle marmalade layer with the second half of the batter.
The cake turned out super thin for us. The texture wasn’t very visible.
I tried to separate it from the bottom of the pan to early and it broke on one side. Our oldest was not impressed.
Well, the ingredients looked good going into the Kitchen-Aid stand mixer…
…the amount of cake batter seemed surprisingly small in relation to the large 20 cm springform cake pan.
…and the density seemed closer to cookie dough than cake batter. Perhaps we over mixed — but, ensuring that sugar is fully dissolved in GF batters with any rice flour in the mix, is always critical to avoid grittiness.
We struggled to cover the middle marmalade layer with the second half of the batter.
Since we bake by metric weight, we’ve come to rely on the DIY weight-for-weight substitute GF flour blends from the cookbook *Gluten-free Flour Power*.
The formulas are posted on Serious Eats here:
While it’s supposedly the whole grain bread flour substitute, we find their Batch-3 blend best for all but most delicate baking. So, that’s what we went with today. (It contains dry milk powder and xanthan gum so not for everyone.)
https://www.seriouseats.com/gluten-free-flour-power-ideas-in-food
Which GF blend did you use for yours @edwiebe?
Well, the ingredients looked good going into the Kitchen-Aid stand mixer…
deewani
boosted
…and delivered (into the oven)
glazed, cross-hatched, sined, seeled…
…and delivered (into the oven)
i take my pinches seriously
glazed, cross-hatched, sined, seeled…
top layer and into the fridge this time
i take my pinches seriously
marmaladed and now back into the freezer
this thing spends a lot of time in the freezer
top layer and into the fridge this time
measuring out the marmalade
marmaladed and now back into the freezer
this thing spends a lot of time in the freezer
measuring out the marmalade
Our oldest and I are getting set up to make the *Breton butter cake with marmalade* for ***Everyone Bakes the Same Cake*** weekend.
We have some nice British no-peel orange marmalade on hand so we’ll be following the Guardian recipe as closely as we can.
That said, we’re an exclusively gluten-free household so we’ll be using a DIY weight-for-weight all GF all purpose flour substitute (more on that in the thread). Also, as we have no patience for vanilla bean today, we’ll be using a nice Madagascar extract.
Since we bake by metric weight, we’ve come to rely on the DIY weight-for-weight substitute GF flour blends from the cookbook *Gluten-free Flour Power*.
The formulas are posted on Serious Eats here:
While it’s supposedly the whole grain bread flour substitute, we find their Batch-3 blend best for all but most delicate baking. So, that’s what we went with today. (It contains dry milk powder and xanthan gum so not for everyone.)
https://www.seriouseats.com/gluten-free-flour-power-ideas-in-food
Which GF blend did you use for yours @edwiebe?
Our oldest and I are getting set up to make the *Breton butter cake with marmalade* for ***Everyone Bakes the Same Cake*** weekend.
We have some nice British no-peel orange marmalade on hand so we’ll be following the Guardian recipe as closely as we can.
That said, we’re an exclusively gluten-free household so we’ll be using a DIY weight-for-weight all GF all purpose flour substitute (more on that in the thread). Also, as we have no patience for vanilla bean today, we’ll be using a nice Madagascar extract.
Tyrone Slothrop
boosted
let’s goooooo
your auntifa liza 🇵🇷 🦛 🦦
boosted
let’s goooooo
Tyrone Slothrop
boosted
Rather fun how a proposal born out of my late Friday evening craving for cake has caught on and cake enthusiasts around the world are jumping in to bake the same cake along with each other. Gotta love Mastodon!
It's like #Monsterdon, but the monster is our desire for cake. #ebtsc