I'm not doing any Easter baking. I made Chocolate Chip Cookies this morning for the freezer. Will bake them near the end of the month to give away. I'm going to bake Paula Deen's Easy Rolls for the freezer tomorrow or Wednesday.

I made KAF's chocolate mousse cake with raspberries (only I used strawberries) for Will's birthday tomorrow. It's a good thing I had the day off! It has three distinct parts - cake, filling and frosting.

I will make several batches of Hot Cross buns Thursday evening to give away on Good Friday, as I always do, but right now I'm not sure who they're going to, since 3 of our neighbors have moved since last Easter. 2 of the houses have sold, but all 3 are currently vacant. Another frequent recipient is in Japan teaching for 3 weeks. One or possibly two batches will go to my wife's office.

For those interested, after trying a number of recipes I use the Hot Cross Buns recipe in the KAF Whole Grains book, dividing each batch up into 16 parts instead of 12 and putting 8 rolls in a 6 inch round pan. That makes them more bite-sized and makes the batches more manageable in both size and quantity.

For the office batch, I may see how many would fit in my 10x10 pan, which I didn't have last Easter. I'm guessing it'll hold 25, and if I make them even smaller I might be able to get 36.

Baked my favorite pound cake and for some reason it didn't rise.

Rascals1 wrote:

recipe does not use it
2 c sugar
1 tsp va
2 sticks butter
4 eggs
2 cup cake flour or ap flour sifted minus 2 tbs
1 6oz can evaporated milk

RASCALS:
Good morning my friend. I would like to shed some light on your recent baking disappointment. To be precise, "The Why Your Pound Cake Recipe Failed"

Rascals just in a few words....notice 2, cups of sugar weigh 14, oz. notice 2, cups of flour weigh approx. 8.5 to 8.75, oz worth.
This condition makes this recipe a "HI~RATIO CAKE RECIPE" That is when the sugar exceeds the weight of the flour by more than 120% / 135%. In this case it is about 160%
If you baked in a tube pan or a Bundt Pan you can succeed because this type of vessel has 4, sides to it & the excessive amount of sugar will dissolve (MELT)
In a round typical type pan it will fail because the sugar will not dissolve in the allotted time in the oven...hence the weight of the sugar over the weight of the flour per unit will drop to the lower area of the pan. That is why it will not coagulate & not rise as you described.

Okay Rascals, you may say that you did employ a Bundt Pan....then consider this theory....do you think that 14, oz of sugar can be melted by a 6, oz can of EVP Milk which has 60% of water removed, not much water or hydration left in this 6, oz can for the sugar to melt. The 8,oz of butter has only 1.5 oz of water in inside. Now for the EGGS...eggs have 73% water in them.

If you add all this water which amounts to approx. less than 8, oz worth...I am asking you my friend do you think it will be able to melt 14, oz of sugar???? I do not think so.

My opinion is this use "CAKE FLOUR" Why, because it is designed to handle "HI~ RATIO recipes. Reduce sugar to 10, oz Add 2.5, oz of honey after creaming butter/sugar. Rascals pulverize the sugar in your fp or blender.
Rascals, I hope this helps. Sorry this post is so long.... I didn't have enough time this morning to keep it short (LOL).

I wanted you to understand why the failure of your recipe occured.
Reminder in using a tube/Bundt pan, place it in the oven on a grating not on a sheet pan...also consider employing 2, tsp of lemon ext along with the va. will help your cause very nicely I might add.

Good luck Let us know on your next bake how well you did for yourself.

Enjoy the day young lady

~KIDPIZZA / CASS.

• This reply was modified 7 years, 8 months ago by KIDPIZZA.