In general, a high ratio cake is any type of cake that is prepared with a relatively high amount of sugar in the recipe, especially when the sugar content is compared to the amount of flour that is used.
What is the cake ratio?
The 1:1:1:1 Ratio
A basic cake is composed of four ingredients: flour, sugar, butter, and eggs. By using equal amounts (in weight) of each of these ingredients, you’ll be able to make a perfect pound cake (fun fact: pound cake got its name because it is composed of one pound of each of these ingredients).
Can I use high ratio flour for cakes?
This high ratio cake flour is just what you need for use in high sugar recipes and cake batters! The 50 lb. bag will keep your restaurant or bakery in good supply. Essential for making premium layer cakes and sheet cakes, this flour is also ideal for pound cakes, sponge cakes, angel food cakes, and cupcakes.
Why is it called high ratio cake?
These are the sweeter, more tender cakes you’re probably looking for. After all, they’re called high ratio because they contain a higher ratio of sugar. That must be why sugar is usually the first listed ingredient. High ratio cakes are a little more complicated and require a bit of math.
What is a low ratio cake?
Low ratio cake-
The formula which contains an equal proportion of sugar and flour or less sugar than flour is known as low ratio cake. It is the first step in cake manufacturing. There are four main ingredients necessary in the construction of a cake formula. They are flour, fat, eggs, and sugar.
What is the ratio of flour to sugar?
Sugar = Flour
A cup of sugar weighs about 7 ounces, and a cup of all-purpose flour weighs about 4-1/2 ounces. So, if we’re building a recipe with 1 cup sugar, we’ll need about 1-1/2 cups flour (about 6-3/4 ounces).
How do you use ratios in baking?
The ratio is 1:2:3, by weight. If I tell you the cake is made with 2 cups of butter, 4 cups of sugar, 6 cups of flour: divide all the numbers by 2 cups and you end up with 1 of butter, 2 of sugar, 3 of flour. That’s a 1:2:3 ratio, by volume.
Is high ratio flour same as cake flour?
Common and basic flour for cake making. Best suits for all cake recipes that require high ratio contains. High-ratio flour has the lowest protein content among all the other flours, from 7.5% – 8.5%. It has a very fine texture and is extremely white.
Is high ratio cake flour the same as cake flour?
Hi ratio cake flour is special cake flour that is able to hold large amounts of liquid, which gives cakes a light, moist, soft texture. Hi ratio cake flour is also sweeter and when used to make cake, allows the cakes to have a longer shelf life than if make with standard all-purpose flour.
Can I use high ratio flour for cookies?
High ratio flour is superfine flour with lower protein content of 7.5 – 8%. Using high ratio flour, lowers the protein content of the mix resulting in a tender cookie.
Is it better to use milk or water in cake mix?
Milk: Add MILK, not water, when your box mix calls for liquid. The milk adds density, fat and, most importantly, extra flavor to your mix. Egg WHITES: Not adding the yolks to the cake makes the cake fluffy and whiter!
How do pound cakes differ from shortened cakes?
The traditional English pound cake is a compact, shortened cake leavened only by air and steam. In America, it is thought that the butter cake evolved from the original British recipe as there are a lot of similarities, but the butter cake here can be lighter in texture.
What is the ratio of baking powder to flour?
Good rule of thumb: I usually use around 1 teaspoon of baking powder per 1 cup of flour in a recipe.
What are the differences between high ratio and low ratio cake?
Batter type cakes can be divided into (i) High ratio cake and low ratio cake. High ratio cake isthat which contain more sugar than flour while low ratio contains less sugar than flour. Basic differences between them is the stiffness or fluidity of the batter.
Why do bakers use percentages when measuring ingredients?
Understanding and working in baker’s percentages—also known as baker’s math or formula percentage—is a way to quickly scale up and down recipes, a way to read a formula and immediately understand the type of bread it represents, and a way to add and remove ingredients without affecting the entire recipe.
What is the formula for a cake?
Basic principles of addressing a balanced cake formula
Amount of sugar should be less than flour 85-90%. Amount of fat should be less than sugar 50-70%. Amount of egg should be higher than fat 55-75%. Total amount of liquids should be higher than sugar.
What is a high ratio method of baking?
Cakes made with the two stage method or “high ratio” method are tender and have a velvety crumb. 5 Why Use This Method? 6 Two-Stage Method vs Creaming Method: What’s the Difference? 8 Feeling Experimental? Try This!
What is the high ratio mixing method?
I mentioned in the introduction that this mixing method was developed to make high ratio cakes. The ratio refers to the ratio of sugar to flour. Cakes that work best with the two stage or “high ratio” method are cakes that contain a lot of sugar in comparison to the flour.
For Great Cakes, Get the Ratios Right – How-To
Have you ever questioned how a baker can design a cake recipe from scratch and be certain that it will turn out well?Instead of using intuition to create a great meal, as is often the case in the case of savory chefs, a baker must work within certain constraints in order to produce a cake that will rise well, set properly, and taste the way she desires.Baking a cake without first ″doing the arithmetic″ to ensure that the components are in proper proportions is something that only experienced cake makers would contemplate doing.It makes all the difference in the world to use the proper quantities of wheat, eggs, sugar, and fat.
Flour and eggs for structure, fat and sugar for tenderness
Baking cakes relies heavily on the protein elements, which include wheat and eggs, to provide structural support.They are primarily responsible for holding the cake together.Fat and sugar, on the other hand, have the opposite effect, destroying or softening the cake’s structure while simultaneously adding softness and wetness.Using too much of the structure-building flour and eggs can result in a cake that is rough and dry.
- Using too much of the moistening, softening fats and sugars may result in a cake that does not set properly.
- It may be a soupy mess or it could be so soft that it crumbles in your mouth.
- Bakers have developed formulae to balance these elements so that their cakes have the power to keep together while remaining soft and moist at the same time.
These formulae do not have to be followed to the letter, but if you deviate from them by more than roughly 20%, you may have difficulties.pound-cake (or lean-cake) recipes, which have less sugar than flour; and ″high-ratio″ formulations, which include a higher proportion of sugar than flour.The general rule is that high-ratio cakes necessitate the use of shortening, which contains emulsifiers that aid in the holding of the cake together.The use of butter in high-ratio cakes is possible only if you aerate the butter by creaming it and if you incorporate emulsifiers such as egg yolks into the batter before baking.
Some bakers even use olive oil, which has natural emulsifiers, to produce their desserts (mono- and diglycerides).For the more popular, sweeter, higher-ratio cakes, below are the three recipes to follow:
Sugar = Flour
When weighing the ingredients, the sugar should be the same weight as, or slightly heavier than the flour.Keep in mind that this is a weight calculation, not a volume calculation.Sugar weighs around 7 ounces, and all-purpose flour weighs approximately 4-1/2 ounces in a cup of batter.As a result, if we’re creating a recipe that calls for 1 cup sugar, we’ll require around 1-1/2 cups flour (roughly 6-3/4 ounces).
- The eggs should be around the same weight as, or slightly heavier than, the fat.
- One big egg (when it is not in its shell) weighs around 1-3/4 ounces.
- If our developing recipe calls for 4 ounces of butter (or shortening), we may substitute two whole eggs (3-1/2 ounces) for the 4 ounces of butter.
This is a touch below, but keep in mind that these guidelines are flexible, and we’re still inside 20 percent of the mark.
Eggs = Butter
Eggs, on the other hand, are divided into two parts: the whites, which dry up baked foods, and the yolks, which smooth and velvety textures.The yolk of a big egg weighs around 2/3 of an ounce.Adding more yolks to a cake is one approach to get a better balance between the eggs and the fat, as well as a smoother cake.It is possible to use one egg plus three yolks for a total of around 3-3/4 ounces, or one egg plus three yolks.
- There should be an equal or greater weight of liquid in relation to sugar (including the eggs).
- 7 ounces of sugar and 3-1/2 or 3-3/4 ounces of eggs have been added to our recipe to make it 7 ounces total.
- We might add 4 ounces (1/2 cup) of a liquid, such as milk or buttermilk, to make the whole amount of liquid weigh greater than the sugar in order to achieve this.
Eggs + Liquid = Sugar
It is also crucial to use proper leavening.In the event that a recipe is overleavened, the bubbles will become too large, float to the top, and explode!Your leavening has failed you, and the result is a thick, dense cake.Most cake recipes call for one teaspoon of baking powder for one cup of flour, which is an ideal quantity of leavening for most cakes.
- As a general rule, 1/4 teaspoon baking soda per cup of flour is used for baking soda (which is needed if the recipe has a significant quantity of acidic substances).
- Do not forget to add a little salt, perhaps 1/2 teaspoon for a tiny cake like this one, to finish it off.
- It has a significant impact on taste.
Once you have a formula that works, you can test it and start making tweaks based on your preferences.I prefer moist baked items, therefore I would have begun with one egg and three yolks instead of one whole egg.For a moister cake, I may increase the sugar or substitute some or all of the butter with oil, depending on my preferences.Oil covers flour proteins better than other fats, resulting in a product that is more delicate and moister in texture.
Steamed Radish Cake, A Dim Sum Favourite That You Can Now Make At Home
Steamed Radish Cake is a famous Cantonese dim sum delicacy that is made using radish.It is simple to prepare, may be prepared ahead of time, and can be served either as is or frozen and thawed before being pan-fried as needed when needed.Radish Cake is available in two preparations: pan-fried and steamed.In any case, they are equally delicious.
- It is also known as Chinese Turnip Cake in other parts of the world, and Carrot Cake in Singapore, where it is historically named Radish Cake.
- This cake dish is made entirely of shredded Chinese radish, which is in contrast to its name.
- This kind of Radish is also referred to as Daikon Radish or White Radish in some circles.
As a result, I believe that Radish Cake is a more appropriate name for this meal.Steamed Radish Cake, in the Hong Kong manner, is the classic dim sum recipe that I am sharing with you today.This kind of Radish Cake is a little softer than the traditional one and is typically served in Cantonese dim sum restaurants such as Tim Ho Wan’s Tim Ho Wan.
How To Make Steamed Radish Cake (Chinese Turnip Cake – Loh Bak Gou 蒸萝卜糕)
Start By Preparing Ingredients
The preparation of the materials is the first step in making this wonderful Steamed Radish cake.For the flavor of this dish, I’ve included dried scallops in the mix.If you don’t have them or don’t want to include them, that is quite OK as well.To begin, peel and shred the radish or daikon, then chop it into little pieces.
- To give the radish more texture, grate half of it into coarse strips rather than neatly chopping it, then hand chop the other half.
- The mix of grated and hand chopped radish contributes significantly to the creation of a well-balanced cake texture.
- Then prepare the flavoring components that will be added to the radish cake once it has been baked.
First, rehydrate the dried shrimps, dried shiitake mushrooms, and dried scallops by soaking them in water until they are completely rehydrated.In a measuring cup, pour out all of the dried ingredients and reserve all of the soaking water for the next step.Finely dice the dried shrimps and dried mushrooms, then shred the scallop into little fibres once they have been chopped roughly.Remove the skin from the chinese sausage and finely dice it before serving.
After that, be ready to cook the items.Stir-fry the radish strips until they are slightly wilted in a wok until they are slightly wilted Continue to heat until the radish is softened and cooked, adding more water if necessary.Drain the cooked radish through a sieve to remove any excess liquid.Remove as much liquid as you can from the cooked radish and leave the radish juice aside to cool while you cook the rest of the radish.Afterwards, measure out one cup of radish juice to include into the rice flour and tapioca flour mixture.
- If you do not have one cup of radish juice, simply add one cup of water to make up the difference.
- Stir until the flour mixture is free of lumps and a smooth batter is created.
- After that, lay it away.
Combine Ingredients and Cook Steamed Radish Cake
Garlic, chinese sausage, dried shrimp, and dried shiitake mushrooms should all be sautéed in the same pan until aromatic.Remove from heat and whisk in the radish and spices until all of the ingredients are well integrated (about 5 minutes).Finally, put in the flour batter and cook on a low heat, stirring constantly, until the mixture begins to thicken and change into a paste.Transfer the radish cake to a steaming tray that has been greased and steam for 45 minutes to 1 hour, or until it is done.
- Once the cake has been steamed, insert a toothpick and it should come out completely clean.
- And with that, we’re done!
- Remove from steamer and set aside on a wire rack to cool.
Decorate with fried shallots, white sesame seeds, sliced spring onions, and red chilies for garnish.Allow for at least 4 hours of cooling time before cutting and serving.Adding dried shrimp, scallops, shiitake mushrooms, and Chinese sausage to the radish cake results in one of the most umami-filled handmade dim sum treats, which is then cooked to perfection.
Popular Ways To Serve Radish Cake: Steamed or Pan Fried
You may eat the steamed radish cake on its own or with some chilli sauce on the side.If you wish to pan fry, simply omit the garnishing from the preparation.All you have to do is pan fried them with a little oil and you’re set to go.Whether for breakfast, tea time, or even a gathering at home, this Steamed Radish Cake is a delicious option.
- So spoil your family and friends with a surprise today!
Steamed Radish Cake (Chinese Turnip Cake – Loh Bak Gou) 蒸萝卜糕
Huang Kitchen created this recipe. Angie Liew is a Singaporean actress and model. Steamed Radish Cake is a famous dim sum delicacy that is made with radish. This delicacy, which is also known as Chinese Turnip Cake or Loh Bak Go, can be served either steamed or pan-fried. Preparation time: 2 hours Tap or hover to change the number of servings. Cooking time1 hour 8 persons can be served.
- 6-7 inch round or square steaming tray or cake pan
- The ingredients are as follows: 1 daikon radish (750 grams), peeled, grated, and cut
- 15 grams shitake mushrooms (soaked and drained), finely diced, retain liquid
- 30 grams dried shrimp (soaked and drained), coarsely minced, retain liquid
- 25 grams dried scallop (soaked and drained, shred into thin fibtre, retain liquid)
- 1 chinese sausage (remove skin), finely diced
- 3 cloves garlic (
- 1 cup soaking liquid or water
- 130 gram rice flour
- 30 gram tapioca flour
- 130 gram rice flour
- 14 teaspoons salt
- 12 teaspoons sugar
- 12 teaspoons chicken stock granules
- 12 teaspoons powdered white pepper
- 14 cup toasted white sesame seeds
- 2 tablespoons sauteed shallots
- 1 red chilli, sliced into bits
- 1 bunch chopped spring onions
- Have all of the materials necessary to prepare steamed radish cake on hand
- To begin, peel a daikon (white radish). Then divide the mixture into two equal halves. Take one part and use a julienne peeler to shave it into threads. The remaining amount should be hand-cut into pieces and then julienned into larger strips. After that, put it away.
- Dried shrimps, dried shiitake mushrooms, and dried scallops should be soaked in water until they are thoroughly rehydrated (about 2 hours). Keep the soaking liquid aside.
- Then roughly chop the dried shrimps, finely dice the dried shiitake mushrooms, finely dice the chinese sausage, and finely shred the dried scallop into thin fiber
- then combine all of the ingredients in a large mixing bowl and mix well.
- Last but not least, peel and cut the garlic. The preparation work is completed, and we can begin cooking immediately.
Cooking the cut radish (daikon):
- Add the radish strips to a hot wok that has been preheated (daikon). Toss until the spinach is somewhat wilted. After that, pour in the soaking water. Reduce the heat to low and cover with a lid. Cook for another 10 minutes, or until the vegetables are lovely and soft, stirring regularly, until the vegetables are done.
- Remove and drain the softened radish through a sieve into a basin, collecting all of the radish juice from the softened radish in a separate container. Remove as much liquid as possible from the cooked radish by pressing it with the back of a spoon. Measure out 1 cup of radish juice from the drained radish juice and set aside to cool for a few minutes. In a separate bowl, place the drained radish. Then you’ll need to make the batter.
Preparing Radish Cake Flour Batter:
For the flour batter, first combine the rice flour and tapioca starch in a large mixing basin until well combined. In a separate bowl, combine the 1 cup radish juice and whisk thoroughly to combine until there are no lumps and a homogeneous batter is created. Then get ready to make the steamed radish cake by steaming it.
Preparing Steamed Radish Cake:
- In a wok, heat a small amount of oil and sauté the garlic until aromatic. Then throw in the chopped chinese sausage and cook the sausage over low heat until the pork fat is rendered. In a separate pan, heat the chopped mushrooms until they are fragrant, then put in the dried shrimp and dry scallops and stir fry until everything is uniformly distributed. After that, throw in the spices and combine thoroughly. And now we’re ready to start pouring in the batter.
- Reduce the heat to a low setting and pour in the flour mixture. Stir quickly to ensure that all of the components are well distributed. Cook until the mixture has thickened to the consistency of a paste. When you have finished cooking, turn off the heat and lightly oil the bottom and sides of a heatproof steaming tray. Once this is done, transfer the radish paste to the greased baking pan. Smooth out the top with a spoon or spatula, and make sure there are no gaps between the sides of the tray while you bake it! In order to steam the radish cake, first bring water in a wok to a boil, then put the steamer on top of the pan. 40-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove from the steamer and allow to cool on a wire rack before serving. Allow to cool fully before cutting and serving with dipping chilli sauce and hot chinese tea on the side.
- The use of tapioca flour or cornflour helps to hold the cake together when it is baked with the fragrant dry spices and chinese sausage.
- Cook the radish and flour combination over low heat until it begins to form a paste after you’ve added the flour batter to the pan. This will help to guarantee that the radish cake has a uniform texture when it is cooked later on
- I am using a wok with a rack as a steaming device. Cover and bring to a boil a quarter of the way filling the wok with water. After that, remove the lid and lay the radish cake in the center of a steaming tray. Cover and cook over medium-high heat until the vegetables are tender. If required, refill the water container. You may also use a bamboo steamer to prepare your food.
- Steamed or pan-fried radish cakes are delicious, and the best thing is that they can be made ahead of time and stored in the refrigerator for up to a week! If frozen, it may be maintained for even extended periods of time.
The following nutrients are included: 134 calories; 23 grams of carbohydrates; 5 grams of protein; 3 grams of fat; 1 gram of saturated fat; 43 milligrams of cholesterol; 226 milligrams of sodium; 279 milligrams of potassium; 3 grams of sugar; 84 international units of vitamin A; 30 milligrams of vitamin C; calcium: 93 milligrams of iron; and 3 grams of sugar.Appetizers are the first course.Asian and Chinese cuisines are available.Dim sum, steamed, steamed cake are some of the keywords to remember.
Some Questions About This Recipe
What is causing my radish cake to be too soft or too firm?Making the batter and altering the quantity of rice flour to liquid can result in a more or less soft cake depending on your preference.Increase the liquid to flour ratio if you want a softer cake texture.The flour ratio can be raised to provide a firmer cake texture.
- What is causing the bitter flavor in my radish cake?
- How can I get rid of the bitter taste of radish?
- Unlike other vegetables, radish or Chinese turnips have a little bitter or pungent flavor.
This is a normal and regular occurrence in this meal.If you do not like for the flavor of radish juice, you can increase the water to radish juice ratio; for example, instead of 1 cup radish juice, use half a cup radish juice and half a cup water instead.Is it possible to pan fried this radish cake?Yes, simply pan fried the radish cake in a small amount of oil till golden brown.
When left in the fridge for 1 day, the texture will become more solid, making it easier to fry.Skip the garnishing if you’re frying.Is it possible to construct a vegetarian or vegan version of this Steamed Radish Cake (Plain Radish Cake) recipe (Steamed Radish Cake)?Remove the dried shrimps, dried scallops, and chinese sausage from the Steamed Radish Cake recipe to produce a vegetarian or basic version of the meal.Alternatively, vegetarian substitutes can be used in place of these components.
- Mushroom seasoning can be used in place of chicken stock granules in this recipe.
- To get the silky texture of Steamed Radish Cake used in Cantonese dim sum restaurants, follow these steps: It is critical to cook the batter mixture on a low heat until it becomes a thick paste before pouring it into the steaming tray.
- This will keep the batter from separating while it is being steamed.
- The mix of hand chopped and grated radish contributes to the creation of a well-balanced texture in the cake.
- How long can I keep this radish cake in the refrigerator?
- This radish cake may be kept in the refrigerator for up to a week in advance.
If frozen, it may be maintained for an even longer period of time.
See our other Dim Sum Recipes:
The recipe for Steamed Glutinous Rice with Chicken (Loh Mai Kai) 糯米鸡 Steamed Pumpkin Cake (Chinese Steamed Pumpkin Cake) Preparation of Steamed Pork Ribs with Pickled Plums 咸水梅蒸排骨 Dim Sum in the Traditional Style Cooking Instructions for Steamed Spare Ribs with Fermented Bean Paste 豆酱蒸排骨 Steamed Yam Cake (Kuih Keladi) is a traditional Indonesian dessert.Bak Tong Gou (Steamed White Sugar Cake) is a traditional Chinese dessert.
Angie Liew (also known as Huang) has had a great passion for cooking since she was a child. Self-taught chef, she concentrates on refining cooking recipes, simplifying cooking procedures, and recording cooking techniques so that her delicious home-cooked meals may be served and enjoyed with family and friends.
Here’s Why the Carbon-Nitrogen Ratio Matters
Have you ever driven or worked with a perfectly tuned vehicle or equipment that just purred as it traveled down the road or across the field?The equivalent would be bacteria thriving in soils with a carbon-to-nitrogen (C:N) ratio of 24:1.(24 parts carbon to 1 part nitrogen is a good ratio.) Soil bacteria can stimulate the release of nutrients such as nitrogen, phosphorus, and zinc to crops when certain ideal circumstances are met.The quantity of residual soil-protecting residue cover that stays on the soil is affected by this ratio at the same time.
- The 24:1 ratio achieves a good compromise between the two alternatives.
- It is possible for things to go wrong if you change it.
- The Natural Resources Conservation Service (NRCS) has a nice pdf outlining the necessity of maintaining this carbon-nitrogen ratio.
To access the pdf, navigate to Soil Health literature, which may be found on the left-hand side of the page under ″Dig Deeper, Learn More.″ This will take you back to the ″Dig Deeper, Learn More″ section of the page, which is located on the left-hand side of the page.For more detailed information, please see Carbon to Nitrogen Ratios in Cropping Systems (PDF).To tide you over till then, here’s a synopsis of the pdf document:
What is the C:N Ratio?
- It’s pretty much exactly what it says on the tin. It is defined as the ratio of the mass of carbon to the mass of nitrogen in a material (in this case, soil). A carbon to nitrogen (C:N) ratio of 10:1 indicates that there are ten units of carbon (C) for every unit of nitrogen (N) present in the soil. This ratio has the potential to have a major influence on: crop residue decomposition, particularly residue-cover on the soil
- and crop yield.
- Crop nutrient cycle (with a focus on nitrogen).
When planning cash crop rotations and cover crop rotations, it’s critical to understand the ratios between cash crops and cover crops.Microbes require a C:N ratio of around 24:1 in order to survive.Approximately 16 parts of carbon are utilized for energy production, with the remaining eight parts being used for maintenance.The C:N ratio of the residues varies from one to the next.
- With a C:N ratio of 25:1, mature alfalfa hay is virtually perfect for soil microorganisms, and it is very beneficial to them.
- Microbes devour it fast, leaving nothing in the way of extra carbon or nitrogen.
- When it comes to feedstuffs, there exist extremes in the C:N ratio.
On one side, wheat straw contains an 80:1 carbon to nitrogen ratio.Hairy vetch, on the other hand, has a C:N ratio of 11:1, which is quite high.
How C:N Ratio Impacts Soil Cover
The faster bacteria devour leftovers, the shorter the amount of time soil remains covered.This shortens the amount of time residue may shield soil from soil-shattering rainfall.It also shortens the amount of time residue protects soils from moisture-sucking sunlight and scorching winds, which is beneficial.The same may be said for the environment that agricultural leftover offers for the arthropods that devour weed seeds and shred crop residue.
- On the other hand, these same leftovers must ultimately decay in order to release plant nutrients and increase the amount of organic matter in the soil.
- The need of maintaining a balance in order to prevent soil cover from degrading is demonstrated by the following: It’s analogous to humans having a healthy, well-balanced diet.
- A microbe’s consumption of surface-covering wheat residue, which has a high C:N ratio of 80:1, is analogous to the act of chewing celery in your mouth.
It’s beneficial for you, but it takes a long time to consume.Despite the fact that the wheat covers the ground, it also causes a temporary shortage of nitrogen.Because it has a greater percentage of carbon to nitrogen, bacteria must find more nitrogen to compensate for the excess carbon produced when they devour the wheat straw.This must be due to an oversupply of nitrogen in the soil.
This has the potential to cause a temporary N shortage (immobilization).This might continue until some microorganisms die and the N stored in their bodies is released into the environment (mineralization).Microbes, on the other hand, quickly consume a crop with a low C:N ratio, such as hairy vetch (11:1 C:N ratio), in a manner similar to how most humans would quickly consume a piece of chocolate cake.Unfortunately for us, chocolate cake provides little in the way of nutritional value.It’s the same with hairy vetch residue cover in that regard.
- Because microbes consume residue in a short period of time, only a small amount of hairy vetch cover remains on the soil surface.
- In addition, because hairy vetch contains less carbon to nitrogen than the optimal 24:1 ratio, the microbes will consume the vetch and leave the excess nitrogen for growing plants on the other hand.
- Additionally, these microbes were capable of digesting other residues with a C:N ratio greater than 24:1.
Strike a Balance
- What you need for your soil is a microbe’s version of a well-balanced diet for yourself, which includes dairy, fruits, vegetables, grains, as well as meats and legumes, among other things. That is what you can expect when you use cover crops into your cash crop rotation. Consider the following example: a low C:N ratio cover crop comprising legumes (peas and lentils), soybeans (soybeans, sunn hemp, or clovers), and/or brassicas (turnip, radish, canola, rapeseed, or mustard) may be planted after a high C:N ratio crop such as maize or wheat to provide nitrogen fixation. This can aid in the decomposition of wastes while also increasing the availability of nutrients for the following crop. Sunflowers or millet, for example, are examples of cover crops with a high carbon to nitrogen ratio that may be planted following a cash crop with a low residue and a low carbon to nitrogen ratio, such as peas or soybeans. Nonetheless, they have the potential to disintegrate over the following growing season, releasing nutrients into the soil for the following crop. The following is a list of the carbon to nitrogen ratios of agricultural residues and other organic compounds. These can assist you in getting closer to the optimal 24:1 C:N ration. A ratio of 82:1 for rye straw, 80:1 for wheat straw, and 70:1 for oat straw. A ratio of 37:1 for rye cover crop (flowering)
- 29:1 for pea straw
- 26:1 for corn straw. A ratio of 25:1 for mature Alfalfa hay. A ratio of 20:1 for Rotted Barnyard Manure. A ratio of 11:1 for Hairy Vetch Cover Crop.
Kentucky Butter Cake
The Pillsbury Bake-Off Contest was held in 1963, and this old-fashioned vanilla butter cake drowned in syrup was declared the winner.The recipe for this wonderful butter cake has been around since at least 1963, when Nell Lewis of Platte City, Missouri submitted it in the Pillsbury Bake-Off Contest and won first place.It’s a classic vanilla buttermilk pound cake soaked in a rich butter and sugar syrup that’s as good as it gets.While the syrup not only helps to moisten the cake (and I do mean truly wet the cake), it also helps to create a crisp coating on the surface, similar to that of a glazed donut.
- The simplicity of this butter cake makes it difficult to beat.
- Kids and adults alike will enjoy it.
- I’d like to express my gratitude to Karen Tannenbaum, a long-time reader, for sharing her recipe with me.
What you’ll need To Make Kentucky Butter Cake
Just a few remarks about the process before we get into the detailed instructions.This butter cake is classified as a ″high-ratio″ cake, which indicates that the weight of the sugar is equal to or more than the weight of the flour in this recipe.What is the significance of this?High-ratio cakes can be created using the ″high-ratio″ or ″quick-mix″ method, which is less time-consuming than the more popular ″creaming″ approach (in which the butter and sugar are creamed together before the eggs, flour, and liquid are added).
- This includes first mixing together all of the dry ingredients with the butter and a portion of the liquid, and then adding the remaining liquid components until everything is well combined.
- Not only is this process quicker and easier to use than the classic creaming procedure, but it also produces cakes that are exceptionally soft and fine-textured.
How to make kentucky butter cake
Combine the buttermilk, eggs, and vanilla extract in a medium-sized mixing basin or liquid measuring cup.Whisk the ingredients together and set them aside.The mixture will begin to look curdled as it stands; this is just normal.In the bowl of an electric mixer fitted with the paddle attachment or beaters, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined and smooth.
- Beat on a low speed for 30 seconds to blend the ingredients together.
- Add the soft butter and half of the buttermilk mixture to the mixing bowl and stir well.
- Mix on low speed for about 1 minute, or until the mixture is moistened but still a bit crumbly.
Slowly pour in the leftover buttermilk mixture while the mixer is still running on low speed.Increase the speed to medium and mix for three minutes, pausing briefly to scrape down the sides and bottom of the bowl with a rubber spatula once the mixing is through.The batter should be light and creamy in appearance.Fill a Bundt pan with Baker’s Joy or Pam with Flour after spraying it with Baker’s Joy or Pam with Flour.
Bake for 1 hour, or until a cake tester inserted into the center comes out clean.Place the pan on a cooling rack to cool.
How to make the glaze
While the cake is cooling, begin to prepare the glaze.In a small saucepan, heat the butter, granulated sugar, water, and vanilla extract until the butter is melted.Bring the mixture to a boil, then decrease the heat and continue to cook until the sugar has completely dissolved, about 1 minute.Poke around 40 holes in the bottom of the still-warm cake, going approximately 3/4 of the way down the cake using a stick or toothpick.
- Half of the glaze should be spread evenly over the bottom of the cake.
- If the glaze begins to pool on the surface, make additional holes to allow it to sink deeper.
- Allow 30 minutes for the cake to cool on the cooling rack.
Invert the cake onto a serving dish to finish serving it.Brush the remaining glaze over the top and sides of the cake, allowing it to soak in as you go.Repeat with the remaining glaze.(Move carefully so that the glaze may soak into the cake.) Allow for at least one hour of cooling time before serving the cake.
Just before serving, sprinkle the top of the cake with confectioners’ sugar, using a small sieve to ensure even distribution.
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- Lemon Pound Cake, Marble Cake, Sour Cream Chocolate Chip Coffee Cake, Rum Cake, and Sour Cream Coffee Cake with Cinnamon-Walnut Swirl are some of the desserts you may make.
Kentucky Butter Cake
Nell Lewis’s Pillsbury Best of the Bake-Off® Cookbook was used as inspiration for this recipe (Clarkson Potter, 1996) The Pillsbury Bake-Off Contest was held in 1963, and this old-fashioned vanilla butter cake drowned in syrup was declared the winner.
For the Cake
- 3 cups all-purpose flour, spooned into measuring cup and smoothed out
- 1 cup buttermilk
- 4 big eggs
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- Baking powder, baking soda, and salt, as well as 1 cup (2 sticks) unsalted butter (softened)
- confectioners’ sugar (for dusting)
- 1 cup (2 sticks) unsalted butter (softened)
- 2 cups granulated sugar
For the Glaze
- 2 teaspoon vanilla essence
- 5 tablespoons unsalted butter
- 3 1/4 cups granulated sugar
- 14 cup water
For the Cake
- Preheat the oven to 325 degrees Fahrenheit and arrange a rack in the centre of the oven. Nonstick cooking spray containing flour, such as Baker’s Joy or Pam with Flour, should be sprayed into a 12-cup Bundt pan before baking.
- In a medium-sized mixing basin, whisk together the buttermilk, eggs, and vanilla until well combined. Make a mental note to put it away. The mixture will begin to look curdled as it stands
- this is just normal.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined and smooth. Beat on a low speed for 30 seconds to blend the ingredients together. Add the soft butter and half of the buttermilk mixture and beat on low speed for approximately 1 minute, or until the mixture is moistened but still a little crumbly. Maintaining low speed, add the remaining buttermilk mixture in small batches. Increase the speed to medium and mix for three minutes, pausing once to scrape down the sides and bottom of the bowl. The batter should be light and creamy in appearance. Scrape the sides and bottom of the basin once more to ensure that the batter is properly distributed.
- Bake for 1 hour, or until a cake tester comes out clean, after you have transferred the batter to the prepared baking sheet. Place the pan on a cooling rack to cool. Poke approximately 40 holes in the bottom of the still-warm cake with a skewer or toothpick, going about 34 of the way down the cake’s thickness. Half of the glaze should be spread evenly over the bottom of the cake. If the glaze begins to pool on the surface, make additional holes to allow it to sink deeper. Set aside the cake on a cooling rack for 30 minutes to cool.
- Invert the cake onto a serving dish to finish serving it. Pour the remaining glaze over the top and edges of the cake, spreading it evenly and allowing it to soak in as you work your way around. (Move carefully to ensure that the glaze is well absorbed.) Allow for at least one hour of cooling time before serving the cake. To finish, sprinkle the top of the cake with confectioners’ sugar just before serving it.
For the Glaze
- In a small saucepan, heat the butter, granulated sugar, water, and vanilla extract until the butter is melted. Bring the mixture to a boil, then decrease the heat and continue to cook until the sugar is completely dissolved, about one minute.
- Instructions for making ahead: This cake will store nicely for several days in an airtight container. Remove from the oven and place in a cake dome (or wrap tightly in plastic wrap) at room temperature until ready to serve.
- Freezer-Friendly It is possible to freeze the cake for up to 3 months after it has been made. Following complete cooling, wrap it tightly in aluminum foil or plastic freezer wrap or store it in a heavy-duty freezer bag to prevent it from melting. Before serving, allow the meat to thaw overnight on the counter.
Soft & Moist Funfetti Cake
A FUNFETTI CAKE with sprinkles on top makes no birthday celebration complete! This recipe is really moist, and it’s bursting with sprinkles and genuine vanilla essence to boot. The entire cake is blanketed in a basic vanilla buttercream that has been liberally sprinkled with additional decorations. It’s impossible not to grin when you look at this cake!
What flavor is Funfetti Cake?
A funfetti cake is far more than a vanilla cake in terms of flavor and texture.Apart from the fact that it is smothered with sprinkles, it also has a deeper texture than conventional cake.It has a buttery, moist texture and is quite sweet.Funfetti cake is also often cooked with whole eggs rather than egg whites in order to get the thick and rich texture that is characteristic of the dessert.
- In my version of the recipe, I also included oil in the batter, which resulted in an extremely moist cake.
- It also contains a little amount of additional vanilla essence, which contributes to the strong vanilla flavor.
How to make Funfetti Cake from scratch
Making this cake from scratch is a really satisfying experience. Not only is it amazing, but it is also far superior to the funfetti cake from a box. It has that distinct handmade flavor and flair that you simply cannot get from a box. Here are a few pointers to keep in mind to ensure that yours turns out perfectly:
- Ingredients should be at room temperature before beginning — It is critical that your butter, eggs, buttermilk, and sour cream are all at room temperature before beginning. Not only does it result in a more uniformly smooth batter, but it also permits the cake to bake more evenly throughout. Consider the following: if you put cold batter into a hot oven, it will take a few more minutes to warm it all the way through, which might result in an uneven baked product. Room temperature is the best option
- Aerate – Because the batter contains whole eggs and oil, the cake has the potential to become dense and heavy if not properly aerated. By beating the butter and sugar together in the beginning of the recipe, you can ensure that the cake will be light and fluffy. On high speed, whip the mixture for 3-4 minutes, or until it becomes a fluffy consistency and begins to adhere to the edges of the bowl.
- Leaveners – Another important component is the presence of leaveners (baking powder and baking soda). Before you start baking, check to see that yours hasn’t expired! Both should have an expiration date printed on the outside of the packaging. You may store them unopened for up to 6-9 months.
- Cake strips – This is completely optional, however it is highly recommended if you really want a beautifully moist texture throughout your dessert. Cake pan cooling strips are particularly intended to be wrapped around cake pans in order to keep the edges of the pans cold while the cakes are baking. This prevents the outside of the cake from baking quicker than the middle of the cake.
- Cake pans – This recipe works best with three 9-inch round cake pans. If you have 8-inch cake pans, you may use those as well. Just be sure to set aside approximately 1 1/2 cups of the batter. Using this recipe, you will have enough batter to cover two 8-inch baking pans, but if you fill them too high with batter, the centers will sink when they are baked. Due to the fact that the centers will still be completed, the middle will merely be a little more congested
- this is not a major concern.
What can I use instead of buttermilk?
Because of the strong acidity of buttermilk, it is employed in this recipe.Combining baking soda and flour together helps to break down gluten and generate a light and soft texture in the finished product.Alternatively, if you don’t have buttermilk, you can create it yourself!Take one cup of milk and subtract one tablespoon from the total.
- A spoonful of white vinegar or lemon juice should be added after that.
- Mix well and let aside for approximately 10 minutes to allow the mixture to curdle.
Can I subtitute the sour cream?
Yes! Plain Greek yogurt with 2 percent fat content is an excellent substitute for sour cream. If you’re truly in a hurry, you could perhaps substitute the 1/2 cup of sour cream with an additional 1/2 cup of buttermilk instead.
What are the best sprinkles to use?
Aspects such as the sort of sprinkles you use when mixing in cake batter are critical.Always use jimmies (which are the long and skinny sprinkles) to incorporate into the batter since they will not bleed into the batter.Nonpareils (the small balls) should not be used within the cake since they bleed very quickly and will muck up the color of the cake if they are used.As far as the outside of the cake is concerned, you can use any sprinkles you choose!
- I went with a mix of jimmies and nonpareils for my cake.
How do you decorate a funfetti cake?
Now comes the exciting part!A funfetti cake can be decorated in a variety of different ways.Sprinkles may be used to cover the entire cake, to add buttercream swirls and a little dusting of sprinkles on top, or to create sprinkle splatters, which is what I did here.To create the sprinkle splatters, apply the sprinkles shortly after you’ve finished frosting to ensure that they adhere to the frosting.
- Because the sprinkles will bounce right off of the cake if your buttercream is too thick or dry, make sure you get the texture just right!
- To begin, combine 2 parts jimmies and 1 part nonpareils in a large mixing bowl.
- After that, lay the cake on a big baking sheet to keep the mess to a minimum.
I had a large number of sprinkles fall into the baking sheet, and the remainder was licked up by my dog, who was sitting at my feet watching me.There is very little cleanup!While the buttercream is still soft, add a cluster of sprinkles to the top center of the cake while the cake is still warm.After that, scatter tiny clusters of sprinkles all over the cake in a random fashion.
Using a pinch of sprinkles, quickly toss it against the sides of the cake in short and rapid motions to ensure that the sprinkles are evenly distributed.Make a second pass around the cake, carefully pressing the sprinkles into the cake to ensure they remain in place.
How to store your cake
If you are keeping the entire cake before slicing it, you may store it in the refrigerator for up to a day uncovered.If you plan on storing it for an extended period of time, I recommend using a cake container to prevent it from drying out.It will keep for three days if left unopened in the refrigerator to maintain optimal freshness.It’s possible to slice the entire cake and store the slices in a container, or you may place the entire cake in a cake container and push plastic wrap up against the sliced openings to keep them from drying out (this prevents it from drying out too quickly).
- It is possible to preserve both in the refrigerator for up to 5 days.
Fore more cake recipes, check out my:
- Cookie Dough Cake, Blackberry Chocolate Cake, BEST EVER Carrot Cake, Fresh Strawberry Sheet Cake, and many more are among the options.
If you make this Funfetti Cake, please tag me @butternutbakery on Instagram and leave a review in the comments section below. Pin this recipe and store it for later by clicking on the button on the recipe card, the buttons above and below this page, or any of the photographs in the gallery above. Best of luck with your baking! Print
This funfetti cake recipe is very delicious! It’s really moist and soft, and it’s smothered with sprinkles.
- 1 cup (220g) unsalted butter, room temperature
- 2 cups (400g) granulated sugar
- 1/2 cup (110ml) vegetable or canola oil
- 1 cup (220g) unsalted butter, room temperature
- 4 big eggs, at room temperature
- 1 tablespoon vanilla extract
- 3 1/4 cups (435g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs, at room temperature
- A half cup (125g) full-fat sour cream at room temperature
- a cup (225ml) buttermilk* at room temperature
- a third cup (140g) rainbow jimmies sprinkles
- 1 1/2 cups (330g) unsalted butter, room temperature
- 5 cups (600g) powdered sugar
- 1 tablespoon vanilla extract
- 2–3 tablespoons milk
- 1/2 cup (90g) sprinkles for decorating
- 1 1/2 cups (330g) unsalted butter, room temperature
- Preheat the oven to 350 degrees Fahrenheit and oil and line the bottoms of three 9-inch cake pans with parchment paper to prevent sticking. Use three 8-inch cake pans instead of three 9-inch cake pans, but leave out approximately 1 cup of batter (if the pans are overfilled, the cakes will sink in the centre. Make sure to only fill the pans a little more than halfway with water). If you have cake strips, you may use them to line the pans.
- Set aside the flour, baking powder, baking soda, and salt, which have been whisked together.
- The butter and sugar should be creamed until light and fluffy using a hand or stand mixer fitted with the whisk attachment. This should take 3-5 minutes on medium high speed. *For a visual reference, check the image in the post.
- Pour the oil into the mixer while it is running on low speed. Using a spatula, scrape down the sides of the basin and stir it again.
- In a separate bowl, whisk together the eggs one at a time, then the vanilla. After every 2 eggs, scrape down the sides of the bowl.
- Mix in the sour cream
- combine the buttermilk and dry ingredients, alternating between the two, beginning and finishing with the dry ingredients (dry, wet, dry, wet, dry)
- fold in the sour cream
- fold in the sour cream
- fold in the sour cream.
- Once the batter has been thoroughly blended, remove the bowl from the stand. Use a rubber spatula to thoroughly combine the ingredients, scraping down the sides and bottom of the bowl. After that, fold in the sprinkles. Pour the batter into the cake pans and distribute it evenly throughout. Bake for 30-35 minutes for 9-inch round cakes. Bake for 35-40 minutes for 8-inch round cakes. When a toothpick inserted in the center comes out clean, they are done.
- Allow the cakes to cool in the pans for 30 minutes before removing them from the pans with a knife along the sides and placing them on a cooling rack, peeling away the parchment paper. If you’re icing the cake on the same day, move the cakes (still on the cooling rack) to the refrigerator to allow them to completely cool before assembling the dessert (about 1 hour). If you are baking the cakes a day ahead of time, allow them to cool on a cooling rack for 1 hour before wrapping them in plastic wrap and storing them in the refrigerator overnight.
- Using a hand or stand mixer fitted with a whisk attachment, cream the butter until it is smooth.
- Add one cup of powdered sugar at a time, mixing well after each addition, adding the vanilla and milk as the mixture begins to thicken.
- If the buttercream is still too thick when you’ve finished, add another tablespoon of milk
- otherwise, repeat the process.
- If necessary, level the cold cakes with a spatula.
- Spread a thin layer of buttercream between each cake layer, and then coat the entire cake with a thin coating of crumb coat to protect it from crumbs. Spread a very thin coating all over the cake, just enough to surround all of the crumbs, and then refrigerate until firm. Refrigerate the cake for 20 minutes before serving.
- Frost the cake with the remaining buttercream and garnish with additional sprinkles if you’d like. Enjoy
*If you need to create your own buttermilk, combine 1 cup milk (minus 1 tablespoon) with 1 tablespoon white vinegar or lemon juice in a mixing bowl. Allow it to sit for 10 minutes to thicken and curdle in the same way buttermilk does.
- Prep Time: 2 hours
- Cook Time: 40 minutes
Funfetti cake, funfetti, birthday cake, confetti cake are some of the keywords to remember. Recipe Card made possible by
Best Red Velvet Cake
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The most incredible Red Velvet Cake with Cream Cheese Frosting! Fluffy, soft, buttery and moist with the most perfect velvet texture!
This recipe for Red Velvet Cake is quite simple to make and is very similar to the original recipe that began it all!This cake, which was made totally from scratch with the help of a few tips and methods, is the star of the show!With a mouth-watering velvet-like texture in each mouthful, this cake is softer than other cakes.Any cake that is tiered and coated with cream cheese icing (carrot cake comes to mind) is welcome to sit next to me with a large spoon on my lap.
- This cake is my favorite out of all the ones I’ve seen on this blog.
Red Velvet Cake
Is that a bar of chocolate? Is it a vanilla flavor? WHAT IS IT, EXACTLY? In essence, it’s a chocolate cake created with only a small amount of cocoa powder. The cocoa reacts with the acidic vinegar and buttermilk, which helps to keep the cake moist, light, and fluffy throughout the baking process. The chocolate flavor is quite modest, yet the flavors are exquisitely rich and full-bodied.
How To Make Red Velvet Cake
This red velvet cake recipe has been adapted from The New York Times, with minor tweaks to the ingredients and the addition of oil to create an even softer, richer, and butterier melt-in-your-mouth cake that will melt in your mouth.There were variations with only butter, ones with only oil, and even versions with a half-dozen eggs that we tried out!To be honest, the one we’re posting is the greatest and has received a lot of positive feedback from those who have tried it.Both children and adults!
With all the testing I have a few tips to get you the best results!
- Using cake flour instead of all purpose/plain flour yielded a softer and more velvety texture in the cake, which fooled everyone into thinking it had been purchased from a high-end bakery. If that’s all you have, you can easily make do with all-purpose cleaner. You will, however, receive an excellent cake.
- Oil – Adding this ingredient ensures that the sponge remains wet. Combine it with your cocoa powder and red food coloring to ensure that all three ingredients are thoroughly incorporated into the cake batter. This ensures that the cocoa powder is mostly dissolved before it is added to the rest of the ingredients.
- Buttermilk OR milk soured with vinegar — We tested two different versions: one using buttermilk with vinegar and one in which we made our own buttermilk by souring full cream milk with 1-2 tablespoons of vinegar before beginning. Both versions were delicious. Incredibly well, both functionsed
The mixture is then divided into two separate 8-inch baking pans, resulting in two layers of baked goods.Although the texture was excellent, the layers were a touch too thin for our tastes when baked in 9-inch pans.Trim away the dome on top of the cake so that the top layer lies more comfortably on the bottom layer.When you’re trimming the cake, you’ll notice how moist it truly is!
- Try to keep these bits so that you may use them to adorn the cake later.
- (Good luck resisting the temptation to sneak a few pieces to eat!
- You won’t be able to stop once you get started.) The same as my Best Fudgy Chocolate Cake, this Red Velvet Cake is extremely addicting, and it’s difficult to quit at just one slice!
At the same time, it is not excessively sweet and is delightfully rich.When you try it, you’ll understand what I’m talking about!If you’re looking for more red velvet recipes, go here.Delicious Red Velvet French Toast, Red Velvet Churros and Red Velvet Marble Waffles are just a few of the desserts you can make using red velvet.
Red Velvet Cake on Video
- 1 1/2 cups (300g) caster sugar (or fine white granulated sugar)
- 2 big eggs
- 1/2 cup (120g) unsalted butter, at room temperature
- 1 1/2 cups (300g) caster sugar (or fine white granulated sugar)
- Quarter-cup frying oil
- one tablespoon (10 g) unsweetened cocoa powder, plus one tablespoon extra for dusting
- and one-fourth cup granulated sugar.
- Two-and-a-half tablespoons (45mL) red food coloring (liquid, not gel)
- two teaspoons (10mL) pure vanilla extract
- one tablespoon (20mL) white vinegar
- Simple cake flour (2 1/2 cups (350g) sifted (or all purpose/plain flour)
- 1 teaspoon baking soda (bicarb soda)
- 1 teaspoon salt
- 1 cup (250ml) buttermilk
Cream Cheese Frosting:
- A 14-ounce (400-gram) block of cream cheese (not spreadable), at room temperature
- At room temperature, combine 1/2 cup (120g) unsalted butter.
- Pure vanilla extract (about 2 tablespoons)
- Sugar for frosting or confectioners’ sugar (four cups)
- 1 tablespoon lemon juice (optional
- it offers a faint hint of lemon flavor)
- 1 teaspoon salt
- Preheat the oven to 350 degrees Fahrenheit | 175 degrees Celsius. Prepare two 8-inch cake pans by gently greasing them with butter or nonstick oil spray and dusting them with 1 tablespoon of the sifted cocoa powder.
- Using an electric mixer, cream the butter and sugar until light in color. Add the eggs one at a time, beating thoroughly after each addition to ensure that everything is well combined.
- In a separate dish, whisk together the oil, remaining cocoa powder, red food coloring, and vanilla extract until smooth and well combined. Mix the color mixture and vinegar into the creamed sugar mixture until everything is well combined.
- Separately, sift together the flour, baking soda, and salt in a large mixing basin. To the wet ingredients, add half of the dry ingredients and half of the buttermilk and combine thoroughly. Then, repeat with the rest of the dry ingredients and the buttermilk.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean, depending on the size of the pans you’ve prepared. Allow to cool entirely on a wire rack
For Cream Cheese Frosting:
Cream the cream cheese, butter, and vanilla extract together until creamy and lighter in color (about 3-4 minutes). Using an electric mixer, cream in the icing sugar until it is light and fluffy (if frosting is too thin, add more icing sugar and beat again until reaching your desired consistency). If you’re using lemon juice, you may add it in now.
- Place 1 cake on a serving dish or plate with the flat side facing up. Remove the top dome of the cake in order to produce a flat bottom for the cake later on. 1 1/2 to 2 cups of frosting should be scooped onto the cake and smoothed out evenly over the top
- Spread remaining frosting on top of second cake layer and along the edges of cake
- use trimmed pieces of cake to decorate with crumbles.
*To create your own buttermilk, whisk together 1 cup full cream milk and 1 teaspoon vinegar just before you bake the cake.Allow the milk to sour for 5-10 minutes before drinking it.This article was adapted from The New York Times.600 calories |
- 72 grams of carbohydrates |
- 7 grams of protein |
- 29 grams of fat, 15 grams of saturated fat |
110 milligrams of cholesterol |128 milligrams of sodium |129 milligrams of potassium |1 gram of fiber |
66 grams of sugar
What is a High Ratio Cake? (with pictures)
Malcolm Tatum Date: March 01, 2022 In general, a high ratio cake is any type of cake that is prepared with a relatively high amount of sugar in the recipe, especially when the sugar content is compared to the amount of flour that is used.This type of cake is characterized by a taste that is made exceptionally sweet, owing to the higher sugar content, and the tendency to be very moist in comparison to cakes that contain less in the way of granulated sweeteners.Usually, a proper high ratio cake will require the use of specially formulated flour and shortening.The shortening is usually emulsified, which helps to lend more smoothness to the texture of the finished cake.
- The flour is usually ground into very fine particles and may be heat treated or chlorinated to allow the particles to blend quickly with the high sugar content and the liquids used in the recipe.
- There are bleached flour and whole wheat flour blends that are ideal for use in this type of cake.
- Eggs, water, and milk are the typical liquids of choice in sugary cakes of this nature.
As a rule, the three liquids are mixed separately from the dry ingredients, then slowing worked into the mix of flour and sugar.Other flavorings can be added at the discretion of the baker.When it comes to the