::
Chef Jobs
::
|
HOME
|
REGISTER
|
FAQ
|
MEMBERS
|
GROUPS
|
PHOTO GALLERY
|
COOKING BLOGS
|
QUICK LINKS
|
SEARCH
|
Blogs
Recent Entries
Best Entries
Best Blogs
Blog List
Search Blogs
ChefTalk Cooking Forums
»
Food and Cooking Forums
»
Pastries and Baking General
» Chocolate Cake
Pastries and Baking General
General discussion forum for all pastry and baking topics.
Thread Tools
#
1
05-19-2006, 02:05 PM
WSD
Offline
Registered User
Join Date: Apr 2004
Posts: 5
Chocolate Cake
thebighat gave me a recipe for a yellow cake using fluid flex that I live by. Does anyone have a chocolate cake recipe using fluid flex as well?
#
2
05-20-2006, 08:08 AM
cakerookie
Offline
Registered User
Culinary Experience: Line Cook
Join Date: Sep 2005
Location: The Carolinas
Posts: 1,189
This high ratio stuff is a killer. Have not found anything but if I do will post it. Maybe someone else has a recipe?
Best Regards Cakerookie...
#
3
03-29-2009, 12:48 PM
micromaster
Offline
Registered User
Culinary Experience: Professional Pastry Chef
Join Date: Mar 2009
Posts: 2
Sir -
Replace 10% of the sugar with same amount of cocoa powder. Should give you a good deep chocolate cake.
#
4
04-03-2009, 01:18 PM
jfield
Offline
Registered User
Culinary Experience: Professional Pastry Chef
Join Date: Sep 2008
Location: Cary, NC
Posts: 141
I would counter to replace 10% of the
flour
w/ cocoa powder.
__________________
Jenni
Pastry Chef Online
Pastry Methods and Techniques
We're all home cooks when we're cooking at home.
#
5
04-03-2009, 03:40 PM
micromaster
Offline
Registered User
Culinary Experience: Professional Pastry Chef
Join Date: Mar 2009
Posts: 2
chocolate cake
Oops - my mistake. You are correct - 10% of flour. Thanks for the good catch.
#
6
04-03-2009, 04:01 PM
qahtan
Offline
Registered User
Culinary Experience: At home cook
Join Date: Dec 2003
Location: Ontario, Canada,
Posts: 394
fluid flex
What is fluid flex,,,, qahtan
#
7
04-03-2009, 04:24 PM
PeteMcCracken
Offline
Registered User
Culinary Experience: Host
Join Date: Sep 2008
Location: Porterville, CA
Posts: 353
Quote:
Originally Posted by
qahtan
What is fluid flex,,,, qahtan
Take a look at
Chef Rubber*::*Ingredients*::*Additives*::*A-F*::*Fluid Flex Liquid Shortening 5 gal
#
8
04-03-2009, 04:41 PM
qahtan
Offline
Registered User
Culinary Experience: At home cook
Join Date: Dec 2003
Location: Ontario, Canada,
Posts: 394
fluid flex...
Sounds awfull.
I only ever use butter in ALL my baking. Taste better with butter. :-))) qahtan
#
9
04-03-2009, 05:09 PM
Ishbel
Offline
ChefTalk Moderator
Culinary Experience: Cook At Home
Join Date: Jan 2007
Location: UK
Posts: 1,514
I only use butter in most of my cakes - occasionally margarine - but not often!
Bookmarks
Digg
del.icio.us
StumbleUpon
Google
«
Previous Thread
|
Next Thread
»
Thread Tools
Show Printable Version
Email this Page
Posting Rules
You
may not
post new threads
You
may not
post replies
You
may not
post attachments
You
may not
edit your posts
BB code
is
On
Smilies
are
On
[IMG]
code is
On
HTML code is
Off
Trackbacks
are
On
Pingbacks
are
On
Refbacks
are
Off
Forum Rules
Similar Threads
Thread
Thread Starter
Forum
Replies
Last Post
Chocolate Eggs/White chocolate cake
Domy
Professional Pastry Chefs Forum
3
03-06-2007
10:58 PM
Looking For Chocolate Cake
Simbebe60
Recipes
6
10-27-2006
03:47 AM
chocolate cake
cooki
Pastries and Baking General
5
04-15-2006
03:10 PM
Chocolate Cake
bakescakes
Pastries and Baking General
2
05-20-2005
06:58 AM
The best chocolate cake?
alexia
Pastries and Baking General
11
01-05-2003
03:02 PM