Good day, lovely ladies and gentlemen -- yet again I am asking for
help -- in looking over cakes purchased from a bakery they are always
rather high -- even the two layers -- how can I get my cakes to rise
in the same fashion????? No matter what kind of layer cake I make I
can never get it to rise as in the bakery version -- any responses are
always appreciated --

"Diane W. Saunders" > wrote in message
om...
> Good day, lovely ladies and gentlemen -- yet again I am asking for
> help -- in looking over cakes purchased from a bakery they are always
> rather high -- even the two layers -- how can I get my cakes to rise
> in the same fashion????? No matter what kind of layer cake I make I
> can never get it to rise as in the bakery version -- any responses are
> always appreciated --

Mine are high because of the amount of batter I put in the pans.

"Diane W. Saunders" > wrote in message
om...
> Good day, lovely ladies and gentlemen -- yet again I am asking for
> help -- in looking over cakes purchased from a bakery they are always
> rather high -- even the two layers -- how can I get my cakes to rise
> in the same fashion????? No matter what kind of layer cake I make I
> can never get it to rise as in the bakery version -- any responses are
> always appreciated --

I was told years ago that to make your cakes higher always use large grade A
eggs at room temperature, and regardless of how many eggs your told to add,
separate the yolk from the white ,add the yolks to the batter then....ALWAYS
BEAT THE EGG WHITES AND FOLD THEM INTO THE BATTER , LAST. it works for
me......Good luck ......Ginny

"Ginny" > wrote in message
.. .
>
> "Diane W. Saunders" > wrote in message
> om...
> > Good day, lovely ladies and gentlemen -- yet again I am asking for
> > help -- in looking over cakes purchased from a bakery they are always
> > rather high -- even the two layers -- how can I get my cakes to rise
> > in the same fashion????? No matter what kind of layer cake I make I
> > can never get it to rise as in the bakery version -- any responses are
> > always appreciated --
>
> I was told years ago that to make your cakes higher always use large grade
A
> eggs at room temperature, and regardless of how many eggs your told to
add,
> separate the yolk from the white ,add the yolks to the batter
then....ALWAYS
> BEAT THE EGG WHITES AND FOLD THEM INTO THE BATTER , LAST. it works
for
> me......Good luck ......Ginny

That will probably work, but it also changes the texture. Of course if you
are already making a foam type cake, it isn't applicable. Aside from
properly preparing your batter and getting it into the oven immediately, you
can get higher cakes by putting more batter, within reason, into the pan.
You can also tort or split the layer, add filing, and then stack. That
always makes the cake higher and allow you to add flavorful fillings.

I am in search of recipes of making style christmas cake

zena wrote:
> I am in search of recipes of making style christmas cake


Red Velvet is very popular this time of year. There's a magazine
special issue out right now on most news stands of Southern Living's
Best Recipes of 2004. In it, there are several cakes, only one of which
is a beautiful chocolate coconut cake that looks absolutely gorgeous.
There's also a Pecan Pie Cake, a Red Velvet Cake with sugared flower
petals and white chocolate curls. Very pretty sitting on a Christmas
table! If you cannot find this mag, I can send you copies of the
recipes you'd like. Just let me know which ones you'd like to have and
I'll get back to you asap.

~~Denise

"Denise Jackson Walker" > wrote in message
...
> zena wrote:
> > I am in search of recipes of making style christmas cake
>
>
> Red Velvet is very popular this time of year.

God help us! Not the red velvet cake again.

zena wrote:
> I am in search of recipes of making style christmas cake


Red Velvet is very popular this time of year. There's a magazine
special issue out right now on most news stands of Southern Living's
Best Recipes of 2004. In it, there are several cakes, only one of which
is a beautiful chocolate coconut cake that looks absolutely gorgeous.
There's also a Pecan Pie Cake, a Red Velvet Cake with sugared flower
petals and white chocolate curls. Very pretty sitting on a Christmas
table! If you cannot find this mag, I can send you copies of the
recipes you'd like. Just let me know which ones you'd like to have and
I'll get back to you asap.

~~Denise

hi i need some help to make that cake
thank you

I am in search of recipes of making style christmas cake

hi i need some help to make that cake
thank you

"Ginny" > wrote in message
.. .
>
> "Diane W. Saunders" > wrote in message
> om...
> > Good day, lovely ladies and gentlemen -- yet again I am asking for
> > help -- in looking over cakes purchased from a bakery they are always
> > rather high -- even the two layers -- how can I get my cakes to rise
> > in the same fashion????? No matter what kind of layer cake I make I
> > can never get it to rise as in the bakery version -- any responses are
> > always appreciated --
>
> I was told years ago that to make your cakes higher always use large grade
A
> eggs at room temperature, and regardless of how many eggs your told to
add,
> separate the yolk from the white ,add the yolks to the batter
then....ALWAYS
> BEAT THE EGG WHITES AND FOLD THEM INTO THE BATTER , LAST. it works
for
> me......Good luck ......Ginny

That will probably work, but it also changes the texture. Of course if you
are already making a foam type cake, it isn't applicable. Aside from
properly preparing your batter and getting it into the oven immediately, you
can get higher cakes by putting more batter, within reason, into the pan.
You can also tort or split the layer, add filing, and then stack. That
always makes the cake higher and allow you to add flavorful fillings.

Shirley Corriher in her wonderful book "Cookwise" states that "Baking powder
and soda do not make a single new bubble; they only enlarge bubbles already
there." She recommends beating the eggs and sugar for a cake for 7-8 minutes
to produce a lot of bubbles for the powder or soda to enlarge. I didn't know
that and it works! Always something new to learn. This might cause your cake
layers to rise more.

Raj

"Ginny" > wrote in message
.. .
>
> "Diane W. Saunders" > wrote in message
> om...
> > Good day, lovely ladies and gentlemen -- yet again I am asking for
> > help -- in looking over cakes purchased from a bakery they are always
> > rather high -- even the two layers -- how can I get my cakes to rise
> > in the same fashion????? No matter what kind of layer cake I make I
> > can never get it to rise as in the bakery version -- any responses are
> > always appreciated --
>
> I was told years ago that to make your cakes higher always use large grade
A
> eggs at room temperature, and regardless of how many eggs your told to
add,
> separate the yolk from the white ,add the yolks to the batter
then....ALWAYS
> BEAT THE EGG WHITES AND FOLD THEM INTO THE BATTER , LAST. it works
for
> me......Good luck ......Ginny
>
>

"Diane W. Saunders" > wrote in message
om...
> Good day, lovely ladies and gentlemen -- yet again I am asking for
> help -- in looking over cakes purchased from a bakery they are always
> rather high -- even the two layers -- how can I get my cakes to rise
> in the same fashion????? No matter what kind of layer cake I make I
> can never get it to rise as in the bakery version -- any responses are
> always appreciated --

I was told years ago that to make your cakes higher always use large grade A
eggs at room temperature, and regardless of how many eggs your told to add,
separate the yolk from the white ,add the yolks to the batter then....ALWAYS
BEAT THE EGG WHITES AND FOLD THEM INTO THE BATTER , LAST. it works for
me......Good luck ......Ginny

"Diane W. Saunders" > wrote in message
om...
> Good day, lovely ladies and gentlemen -- yet again I am asking for
> help -- in looking over cakes purchased from a bakery they are always
> rather high -- even the two layers -- how can I get my cakes to rise
> in the same fashion????? No matter what kind of layer cake I make I
> can never get it to rise as in the bakery version -- any responses are
> always appreciated --

Mine are high because of the amount of batter I put in the pans.