The lead-in to the recipe says not to substitute but I was feeling reckless. Since I still didn't have any self-rising flour on hand, I decided to just substitute. But I needed a vanilla cake recipe as I was meeting my cousin and her son for dinner and his favorite flavor is vanilla (my cousin: "Jason, do you want vanilla or vanilla?" Jason: "I think I'll have vanilla"). I can only find self-rising flour in the 5-lb bags and I don't have many recipes that call for it so it seemed a little excessive to buy a bag just to use 1 1/2 cups of it. I've been wanting to try this recipe from the Buttercup Bake Shop for awhile but it called for self-rising flour. I liked the results of the cake layers so much though that I'm probably going to buy another set of 2 cake strips in case I ever do want to make a 3- (or 4-) layer cake. But no problem, I only baked 2 layers and used the leftover batter to make cupcakes. The only drawback is they came in a pack of 2 (or at least the ones I bought did) so I only had 2 and my recipe called for making a 3-layer cake. And they worked too - my cake layers rose up evenly instead of baking faster at the edges and having a higher, rounded middle. Best things ever - soak them in water before using, wipe off excess water, fasten around the cake pan, pour your batter in and bake. Fortunately Regency had "Evenbake Cake Strips" with velcro fasteners so I got those. Except Magi-Cake strips can only be fastened with a pin and I wanted the ones that fastened with velcro (you ever try stabbing those pins into a cake strip while the strip was around the pan and still manage to keep the cake strip snug around said pan? Total pain - velcro fasteners are better). And it was 3.50, I could make 24 for 3.50.I finally managed to remember to order the Magi-Cake strips to wrap around round cake pans for even baking. I mean, the banana pudding cupcake was a yellow cake with buttercream icing and a hint of banana extract. Sorry buttercups, but maybe try to make you batter less dense, your icing stand out, and maybe even add pieces of fruit or chocolate to the cupcakes. If I had to come back I would probably get the chocolate chunk or the red velvet, again, nothing special about them, but the only two out of a dozen that would even be worth it. Nothing special about any of them really. All buttercream, hints the name, and either strawberry, cream cheese, plain, or chocolate. They don't have anything but batter inside them, except for the Italian cream which had 2 soggy pecan pieces and the chocolate chunk which had 3-4 chocolate chips inside. We ended up getting a dozen cupcakes so we could try a little bit of each one. Restaurants for Group Dining in Shreveportįrom a business pov I understand why it would be beneficial to charge 3.50 per cupcake, but from a consumers pov it's extremely over priced.Food Delivery Restaurants in Shreveport.Japanese Restaurants for Lunch in Shreveport.Cajun & Creole Restaurants in Shreveport.American Restaurants for Families in Shreveport.Hotels near (SHV) Shreveport Regional Airport. Hotels near Walter B Jacobs Memorial Nature Park.Hotels near Caddo Parish Confederate Monument.Hotels near Shreveport Convention Center.Hotels near Gardens of the American Rose Center.Hotels near Louisiana State Exhibit Museum.Hotels near Shreveport Water Works Museum.Hotels near Barksdale Global Power Museum.Hotels near Country Club Hills - Lakeshore.Hotels near Caddo Heights-South Highlands.Hotels near Mooretown and Hollywood Heights.InterContinental (IHG) Hotels in Shreveport.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |