Posts by cakeface

The Emerald Isle- are you in Ireland?If you are, I could be wrong (check out citizensinformation.ie) but if you have been working here for 2 years, your work permit will be up for renewal soon anyway- 6months - 2...

hi Gerdosh.  56 seems high because the it is the addition of the three temperatures-this does not mean that when you put your ingredients together that the finall dough temperature will be 56C-it is just a means...

Quote:Originally Posted by foodforachange our restaurant has been around for 15 years now and they never docked before, we got a new oven last year and started to experience inconsistencies.leading up to the weekend there seem...

27C  ! - My God, its like being in a proofing cabinet!  Base temperature is not a new concept, it is really important, especially in commercial kitchens where, as BDL said, consistency is of the upmost...

I posted a recipe in a thread asking the same question-it is in this sub forum under 'cakes for cargving'  {sic.}

But did you try changing your method?There is a lot of starting and stopping involved in your method and it could be contributing to the problem.when you are shaping the dough, you flatten the dough with the heel or your hand- flattening...

your recipe seems ok-I use grams but did a rough conversion and it seems all right.I have made baguettes for many years and I think the problem lies with your method.Base temperature is important i.e. - temp of room + temp flour +...

A cake decorator friend has given me a plain madeira recipe to pass on to you, it has a very tight texture so you won't have the problem with the loose crumb and it is ideal for shaping/carving. I find it quite dry, but...

you could try freezing your cake first before cutting.  This will reduce the cake crumbing and make it easier to get clean cut lines.  Just don't ice it from frozen or you will get that 'sweaty' look on the icing. 

Is it just a suggestion for cakes with a crumb you'd like? Fruit cake and chocolate biscuit cake are great for this too as you don't have the same problem with crumbs.You could also try covering your cake...