Recipes/Apple cake - Revision history

Apheori: /* Miscellaneous */

2024-09-02T16:38:17Z

Miscellaneous

← Older revision		Revision as of 16:38, 2 September 2024
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	==== Miscellaneous ====		==== Miscellaneous ====

	* Again, cakes should not squelch.		* Again, cakes should not squelch. (Was too much butter.)
	* Sugar is what makes cakes moist, because it holds onto water. Flour holds onto oil, which also helps as it acts as a buffer to slow down the sugar drying out, but without sugar and water in some form (say, apples), you ''cannot make a moist cake''. Stop trying to pass off rocks as cake, health nuts. Use more apples or something. Or don't cake.		* Sugar is what makes cakes moist, because it holds onto water. Flour holds onto oil, which also helps as it acts as a buffer to slow down the sugar drying out, but without sugar and water in some form (say, apples), you ''cannot make a moist cake''. Stop trying to pass off rocks as cake, health nuts. Use more apples or something. Or don't cake.
	* Water is what keeps sugar from caramelising, as dissolved sugar requires a far higher temperature to do so than dry. Cakes brown on the outside when the water evaporates regardless due to surface contact, or something.		* Water is what keeps sugar from caramelising, as dissolved sugar requires a far higher temperature to do so than dry. Cakes brown on the outside when the water evaporates regardless due to surface contact, or something.
	* Different kinds of sugars hold onto water differently, dissolve differently, and caramelise at different temperatures. Fructose appears to hold more water, but also requires more to not caramelise, as its default is a lower temperature. When in doubt, add more fruit, as it's usually an already well-balanced solution, and also delicious.		* Different kinds of sugars hold onto water differently, dissolve differently, and caramelise at different temperatures. Fructose appears to hold more water, but also requires more to not caramelise, as its default is a lower temperature. When in doubt, add more fruit, as it's usually an already well-balanced solution, and also delicious.
	* Starting to wonder if maybe I do know how to cook, considering how badly this keeps going while still turning out okay.		* Starting to wonder if maybe I do know how to cook, considering how badly this keeps going while still turning out okay.
			* Use of smaller, sweeter apples also seems to help, as they're just nicer than the large tasteless unripe starch blocks. First attempt, local finnish apples, third norwegian. Good new zealand galas also work well.
			* Notes from fourth attempt are on phone maybe, this needs to be updated.

	[[category:recipes]]		[[category:recipes]]

Apheori: /* First attempt */

2024-03-19T09:02:19Z

First attempt

← Older revision		Revision as of 09:02, 19 March 2024
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	==== First attempt ====		==== First attempt ====

	Based loosely on zucchini bread (fruit quickbread cake)/pound cake proportions, but not recorded until after. Resulted in a surprisingly subtle golden cake that was browned on the outside and light and moist on the inside, and flaked apart easily while still generally holding shape in the meantime if cut with at least some amount of care.		Based loosely on zucchini bread (fruit quickbread cake)/pound cake proportions, but not recorded until after. Resulted in a surprisingly subtle golden cake that was browned on the outside and light and moist on the inside, and flaked apart easily while still generally holding shape in the meantime if cut with at least some amount of care. Dust with brown sugar for maximal tastiness.

	'''Some notes:'''		'''Some notes:'''

Apheori: /* Third attempt */

2024-03-19T09:01:46Z

Third attempt

← Older revision		Revision as of 09:01, 19 March 2024
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	==== Third attempt ====		==== Third attempt ====

	Resulted in a 'cake' seeping grease from every crevice that squelched when removed from pans or plates. A cake should not squelch. Remarkably good regardless, but calling this one a 'cake' just seems wrong somehow. More like a weird stacked baked pudding, if anything. Still not entirely sure what happened.		Resulted in a 'cake' seeping grease from every crevice that squelched when removed from pans or plates. A cake should not squelch. Remarkably good regardless, but calling this one a 'cake' just seems wrong somehow. More like a weird stacked baked pudding, if anything. Still not entirely sure what happened. Top with whipped cream.

	'''Notes:'''		'''Notes:'''

Apheori: /* Ingredients */

2024-03-19T09:00:21Z

Ingredients

← Older revision		Revision as of 09:00, 19 March 2024
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	=== Ingredients ===		=== Ingredients ===

			'''Wet mix:'''
	* 1-2 apples (5-6 is better)		* 1-2 apples (5-6 is better)
	* 1 banana (unnecessary, but we wanted to get rid of it)		* 1 banana (unnecessary, but we wanted to get rid of it)
			* 1 dl orange juice (or ideally an orange or two)
			* 2 ml vanilla sugar (1ml extract, maybe?)
			* 2-5 black peppercorns
			* 3-6 sweet peppercorns (allspice)
			* 1-2 cloves
	* 350 g butter		* 350 g butter
	* 1 dl orange juice (or ideally an orange or two)

			'''Dry mix:'''
	* 1 dl fructose (optional especially if you're putting in a lot apples/juice anyway, can also just use more regular sugar instead if needed)		* 1 dl fructose (optional especially if you're putting in a lot apples/juice anyway, can also just use more regular sugar instead if needed)
	* 2 dl sugar		* 2 dl sugar
	* 50 ml maple sugar (or brown sugar) + a bit more to dust on top at end		* 50 ml maple sugar (or brown sugar) + a bit more to dust on top at end
	* 3 dl flour (or maybe twice that? unclear, too much incompetence, someone else who can actually use a measuring cup needs to test this)		* 3 dl flour (or maybe twice that? unclear, too much incompetence, someone else who can actually use a measuring cup needs to test this)
	* 2-5 black peppercorns
	* 3-6 sweet peppercorns (allspice)
	* 1-2 cloves
	* 2 ml vanilla sugar
	* 3 ml baking powder		* 3 ml baking powder
	* 1 ml baking soda (should probably be more like 5ml baking soda, baking powder optional)		* 1 ml baking soda (should probably be more like 5ml baking soda, baking powder optional)

	~~Later additions~~:		'''Not part of original recipe:'''
	* 2-4 eggs (optional?)		* 2-4 eggs (optional?)
	* 4 cardamoms		* 4 cardamoms

Apheori: /* Process */

2024-03-19T08:57:44Z

Process

← Older revision		Revision as of 08:57, 19 March 2024
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	Dust with maple sugar if possible. Sop up excess butter leakage if necessary. Re-evaluate all of the above as needed, because this ain't right. Cakes should not squelch. Etc.		Dust with maple sugar if possible. Sop up excess butter leakage if necessary. Re-evaluate all of the above as needed, because this ain't right. Cakes should not squelch. Etc.

	~~'''~~Notes:		=== Notes ===
	# First attempt ~~based~~ loosely on zucchini bread (fruit quickbread cake)/pound cake proportions, but not recorded until after. Resulted in a surprisingly subtle golden cake that was browned on the outside and light and moist on the inside, and flaked apart easily while still generally holding shape in the meantime if cut with at least some amount of care. Some notes:		==== First attempt ====
	#* Only had one apple and one banana and an orange juicebox, so kept spice amounts down accordingly, hence amount range on spices.
	#* Could probably have used more rising agent, as it did not rise much at all.		Based loosely on zucchini bread (fruit quickbread cake)/pound cake proportions, but not recorded until after. Resulted in a surprisingly subtle golden cake that was browned on the outside and light and moist on the inside, and flaked apart easily while still generally holding shape in the meantime if cut with at least some amount of care.
	#* No eggs were used as we never bothered to buy any. Apparently not necessary.
	#* Smaller flat cake took ~15 minutes to bake, larger bundt ~45, at a temperature somewhere around 200C; unclear due to broken oven.		'''Some notes:'''
	#* Flour and sugar amounts may have been double what was recorded due to misremembering sizes of measuring cups, or not. Made sense at the time.		* Only had one apple and one banana and an orange juicebox, so kept spice amounts down accordingly, hence amount range on spices.
	# Second attempt ~~involved~~ what turned out to be a failure to convert to SAE (american 'cups' are, apparently, quite large), resulting in much higher dry ingredient amounts than intended. Adding more spices meant there was still plenty of flavour, but neglecting to add more water or juice (added more butter and eggs instead) resulted in a cake caramelised (browned) all the way through that dried out somewhat quickly. Apparently we made a spice cake? Still surprisingly good, especially with some cream and/or vanilla sauce poured over it. Notes:		* Could probably have used more rising agent, as it did not rise much at all.
	#* Spice amounts doubled; also added cardamoms and cinnamon now that we had them.		* No eggs were used as we never bothered to buy any. Apparently not necessary.
	#* Skipped the baking powder (either because we forgot to get any, or it just seemed pointless with the oranges); used 5 spoons of soda instead, resulting in significantly more rise.		* Smaller flat cake took ~15 minutes to bake, larger bundt ~45, at a temperature somewhere around 200C; unclear due to broken oven.
	#* Used 4-5 eggs, may have been more important with more rising agent, or not.		* Flour and sugar amounts may have been double what was recorded due to misremembering sizes of measuring cups, or not. Made sense at the time.
	#* Thoroughly browned cake was probably due to too much flour and possibly other primary dry ingredients without adding more actual ''water'', as sugars (especially fructose) will caramelise at lower temperatures than this when not buffered by water. Apparently. Definitely used too much flour, though. (Maybe 3 cups flour? lololol)
	# Third attempt ~~resulted~~ in a 'cake' seeping grease from every crevice that squelched when removed from pans or plates. A cake should not squelch. Remarkably good regardless, but calling this one a 'cake' just seems wrong somehow. More like a weird stacked baked pudding, if anything. Still not entirely sure what happened. Notes:		==== Second attempt ====
	#* Should have had way more flour. Possible explanations include mis-recording initial target (may have been 2dL measuring cups instead of 1dL or something), just plain mismeasuring this time (may have forgotten second scoop or misread units on current measuring cup), or just that throwing in six apples in a two-apple recipe has... consequences. Possibly all of the above.
	#* Used 6 apples, because apples are delicious. May explain need for extra flour, may also explain why if measurements of both were way off already, only the flour deficit would have stood out (apples provide their own sugar, so flavour was still fine). Does not sufficiently explain why flour deficit seemed so extreme.		Involved what turned out to be an impressively blatant failure to convert to SAE (american 'cups' are, apparently, quite large), resulting in much higher dry ingredient amounts than intended. Adding more spices meant there was still plenty of flavour, but neglecting to add more water or juice (added more butter and eggs instead) resulted in a cake caramelised (browned) all the way through that dried out somewhat quickly. Apparently we made a spice cake? Still surprisingly good, especially with some cream and/or vanilla sauce poured over it.
	#* Added extra apple juice out of paranoia to avoid a second fully-caramelised cake; probably made insufficient flour issue even worse, but still doesn't seem to sufficiently explain the deficit. Just not enough flour. Nowhere near enough, probably not by an order of magnitude, but still a lot.
	#* Probably only used 2 eggs due to getting fed up with having to pick egg shells back out of it.		'''Notes:'''
	#* Couldn't find baking soda, so tried to just use extra baking powder, but then misread and wound up with default amount. Should probably definitely be more when using only mixed powder, as baking powder is less soda to begin with and the oranges still would have covered the acid part, though in this case it likely didn't matter due to lack of flour.		* Spice amounts doubled; also added cardamoms and cinnamon now that we had them.
	#* When removed from oven, cakes were essentially boiling in butter, which then seeped out from all sides. Placed cakes on plates lined with paper towels to out-grease as we would for fried foods, at which point the squelching began. No further outgreasing followed once cooled, nor unpleasant coagulation, but the squelching continued whenever a piece was removed from a surface.		* Skipped the baking powder (either because we forgot to get any, or it just seemed pointless with the oranges); used 5 spoons of soda instead, resulting in significantly more rise.
			* Used 4-5 eggs, may have been more important with more rising agent, or not.
			* Thoroughly browned cake was probably due to too much flour and possibly other primary dry ingredients without adding more actual ''water'', as sugars (especially fructose) will caramelise at lower temperatures than this when not buffered by water. Apparently. Definitely used too much flour, though. (Maybe 3 cups flour? lololol)

			==== Third attempt ====

			Resulted in a 'cake' seeping grease from every crevice that squelched when removed from pans or plates. A cake should not squelch. Remarkably good regardless, but calling this one a 'cake' just seems wrong somehow. More like a weird stacked baked pudding, if anything. Still not entirely sure what happened.

			'''Notes:'''
			* Should have had way more flour. Possible explanations include mis-recording initial target (may have been 2dL measuring cups instead of 1dL or something), just plain mismeasuring this time (may have forgotten second scoop or misread units on current measuring cup), or just that throwing in six apples in a two-apple recipe has... consequences. Possibly all of the above.
			* Used 6 apples, because apples are delicious. May explain need for extra flour, may also explain why if measurements of both were way off already, only the flour deficit would have stood out (apples provide their own sugar, so flavour was still fine). Does not sufficiently explain why flour deficit seemed so extreme.
			* Added extra apple juice out of paranoia to avoid a second fully-caramelised cake; probably made insufficient flour issue even worse, but still doesn't seem to sufficiently explain the deficit. Just not enough flour. Nowhere near enough, probably not by an order of magnitude, but still a lot.
			* Probably only used 2 eggs due to getting fed up with having to pick egg shells back out of it.
			* Couldn't find baking soda, so tried to just use extra baking powder, but then misread and wound up with default amount. Should probably definitely be more when using only mixed powder, as baking powder is less soda to begin with and the oranges still would have covered the acid part, though in this case it likely didn't matter due to lack of flour.
			* When removed from oven, cakes were essentially boiling in butter, which then seeped out from all sides. Placed cakes on plates lined with paper towels to out-grease as we would for fried foods, at which point the squelching began. No further outgreasing followed once cooled, nor unpleasant coagulation, but the squelching continued whenever a piece was removed from a surface.

			==== Miscellaneous ====

	~~'''Miscellaneous:~~
	* Again, cakes should not squelch.		* Again, cakes should not squelch.
	* Sugar is what makes cakes moist, because it holds onto water. Flour holds onto oil, which also helps as it acts as a buffer to slow down the sugar drying out, but without sugar and water in some form (say, apples), you ''cannot make a moist cake''. Stop trying to pass off rocks as cake, health nuts. Use more apples or something. Or don't cake.		* Sugar is what makes cakes moist, because it holds onto water. Flour holds onto oil, which also helps as it acts as a buffer to slow down the sugar drying out, but without sugar and water in some form (say, apples), you ''cannot make a moist cake''. Stop trying to pass off rocks as cake, health nuts. Use more apples or something. Or don't cake.

Apheori: Apheori moved page Recipes/Banana apple cake to Recipes/Apple cake: Meh banana

2024-03-19T08:53:17Z

Apheori moved page Recipes/Banana apple cake to Recipes/Apple cake: Meh banana

← Older revision

Revision as of 08:53, 19 March 2024

Apheori at 08:49, 19 March 2024

2024-03-19T08:49:00Z

← Older revision		Revision as of 08:49, 19 March 2024
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	Nominally an apple cake, that through three attempts to make, has yielded no consistent results at all beyond edibility and unexpected tastiness (but never in the same way). Recipe was imprecisely recorded after the fact the first time after unexpectedly acceptable result despite use of a broken oven and just whatever ingredients we actually had on hand.		Nominally an apple cake, that through three attempts to make, has yielded no consistent results at all beyond edibility and unexpected tastiness (but never in the same way). Recipe was imprecisely recorded after the fact the first time after unexpectedly acceptable result despite use of a broken oven and just whatever ingredients we actually had on hand.

Apheori: This got sciency...

2024-03-19T08:48:26Z

This got sciency...

← Older revision		Revision as of 08:48, 19 March 2024
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	~~Banana~~ apple ~~thing~~ that ~~turned out surprisingly moist~~ and ~~tasty, considering it~~ was ~~just~~ the result of ~~using~~ whatever ~~was~~ on hand, ~~and in a broken oven~~.		Nominally an apple cake, that through three attempts to make, has yielded no consistent results at all beyond edibility and unexpected tastiness (but never in the same way). Recipe was imprecisely recorded after the fact the first time after unexpectedly acceptable result despite use of a broken oven and just whatever ingredients we actually had on hand.

			Original recipe, maybe, is below. See notes.

	=== Ingredients ===		=== Ingredients ===

	* 1-4 apples		* 1-2 apples (5-6 is better)
	* 1 banana (~~optional~~)		* 1 banana (unnecessary, but we wanted to get rid of it)
	* ~~350g~~ butter		* 350 g butter
	* ~~1dl~~ orange juice or 1 orange ~~+ zest~~		* 1 dl orange juice (or ideally an orange or two)

	* ~~1dl~~ fructose		* 1 dl fructose (optional especially if you're putting in a lot apples/juice anyway, can also just use more regular sugar instead if needed)
	* ~~2dl~~ sugar		* 2 dl sugar
	* ~~50ml~~ maple sugar (or brown sugar ~~or jaggery or whatever~~)		* 50 ml maple sugar (or brown sugar) + a bit more to dust on top at end
	* ~~3dl~~ flour		* 3 dl flour (or maybe twice that? unclear, too much incompetence, someone else who can actually use a measuring cup needs to test this)
	* 2 black peppercorns		* 2-5 black peppercorns
	* 5 sweet peppercorns (allspice)		* 3-6 sweet peppercorns (allspice)
	* 3 cardamoms		* 1-2 cloves
	* 1 ~~clove~~		* 2 ml vanilla sugar
	* ~~1ml cinnamon~~		* 3 ml baking powder
	* 2ml vanilla sugar ~~(or 0.5cm vanilla or 1ml vanilla extract)~~		* 1 ml baking soda (should probably be more like 5ml baking soda, baking powder optional)
	* ~~3ml~~ baking powder
	* ~~1ml~~ baking soda (or 5ml baking soda, no baking powder??)		Later additions:
			* 2-4 eggs (optional?)
			* 4 cardamoms
			* 0.5-1 ml ground cinnamon
			* orange zest (lemon also works)
			* Extra apple or orange juice as needed if too dry (how do you tell? no idea, but if it is too dry, instead of keeping the cake moist, the sugar will turn the entire thing brown inside like burnt gingerbread, teetering on a very fine line between still tasty and absolute bleh)

	=== Process ===		=== Process ===

	Heat oven to ~~175-225C~~ (~~unclear exactly what temperature~~ it ~~should be due to questionable oven~~ and ~~subsequent even more questionable measuring~~).		Heat oven to ~200C (maybe higher, unless it burns). Grease (and flour, if not nonstick) baking pan(s).

	Mash spices, zest orange (if applicable), peel and dice apple(s). Mash in banana, mix in butter. Whisk together dry ingredients, then mix with wet when oven is ready, and pour/push into pan(s). ~~Bbake~~ until done but not burnt; cake should no longer jiggle when tapped. (Timing ~~varies wildly depending~~ on ~~oven settings/type and~~ pans ~~used~~, anything from 15 minutes to an hour so far.)		Mash/grind whole spices, zest orange (if applicable), peel and dice apple(s). Mash in banana, mix in butter. Whisk together dry ingredients, then mix with wet when oven is ready, and pour/push into pan(s). Bake until done but not burnt; cake should no longer jiggle when tapped or stick when stabbed. (Timing depends on pans, temperatures, and how badly the measurements were messed up; anything from 15 minutes to an hour so far.)

	Dust with maple sugar.		Dust with maple sugar if possible. Sop up excess butter leakage if necessary. Re-evaluate all of the above as needed, because this ain't right. Cakes should not squelch. Etc.

	'''Notes:		'''Notes:
	* Will likely hold together better with eggs, but ~~clearly~~ not ~~necessary?~~		# First attempt based loosely on zucchini bread (fruit quickbread cake)/pound cake proportions, but not recorded until after. Resulted in a surprisingly subtle golden cake that was browned on the outside and light and moist on the inside, and flaked apart easily while still generally holding shape in the meantime if cut with at least some amount of care. Some notes:
	* Can probably be made full-vegan by swapping the ~~butter out for a can of coconut milk~~ and ~~~1dl other oil? Preferably something liquid~~ at ~~room/fridge temp so it can't get as weird cold~~.		#* Only had one apple and one banana and an orange juicebox, so kept spice amounts down accordingly, hence amount range on spices.
	* ~~Definitely should probably maybe grease pans first~~ so ~~they come out better~~. ~~Also~~ probably ~~flour if using weird shapes/~~not ~~nonstick/~~not ~~an entire pound of butter~~.		#* Could probably have used more rising agent, as it did not rise much at all.
	* ~~Messing up~~ the ~~proportions~~ (~~when doing egg variant~~) resulted in a ~~brown~~ cake all the way through. ~~Unclear exactly what~~ we ~~did~~ due to ~~total lack of actually doing any conversions~~ and ~~then subsequent multiple mixups with measuring~~ cups. ~~(How are~~ '~~cups~~' ~~so big?! And teaspoons? Bonkers~~.~~) And other errors~~.		#* No eggs were used as we never bothered to buy any. Apparently not necessary.
	* Possible ~~sources of excessive caramelisation~~ include~~: insufficient water~~ (~~water impedes caramelisation~~, ~~and we're not really adding any to begin with~~), ~~traits~~ of the ~~various types~~ of sugar ~~(different clinginess to water~~, ~~different base reactivity temperatures~~), ~~overall acidity (more basic stuff seems~~ to ~~go sooner~~, ~~and may perhaps vary wildly here~~ due to ~~fruit choice~~, use of baking powder vs baking soda, ~~whatever)~~, ~~oven temperature used~~ in ~~the first place (~~which we ~~still don~~'~~t know~~). ~~Brown~~ cake ~~is still fine~~, ~~just~~... ~~a rather different cake?~~		#* Smaller flat cake took ~15 minutes to bake, larger bundt ~45, at a temperature somewhere around 200C; unclear due to broken oven.
	* ~~Didn't rise much with stated ingredients; if you want fluffier~~, ~~can just use more baking soda~~. ~~Unclear what~~ the ~~limit is~~ due to ~~poor measurements~~. ~~(Based on brown cake~~, ~~for unmeasured 1~~.~~5x-ish recipe~~, ~~using 5ish tsp baking soda was fine~~, ~~maybe~~, ~~REALLY NOT SURE~~, ~~LOST COUNT MID~~-~~MEASURE~~.)		#* Flour and sugar amounts may have been double what was recorded due to misremembering sizes of measuring cups, or not. Made sense at the time.
			# Second attempt involved what turned out to be a failure to convert to SAE (american 'cups' are, apparently, quite large), resulting in much higher dry ingredient amounts than intended. Adding more spices meant there was still plenty of flavour, but neglecting to add more water or juice (added more butter and eggs instead) resulted in a cake caramelised (browned) all the way through that dried out somewhat quickly. Apparently we made a spice cake? Still surprisingly good, especially with some cream and/or vanilla sauce poured over it. Notes:
			#* Spice amounts doubled; also added cardamoms and cinnamon now that we had them.
			#* Skipped the baking powder (either because we forgot to get any, or it just seemed pointless with the oranges); used 5 spoons of soda instead, resulting in significantly more rise.
			#* Used 4-5 eggs, may have been more important with more rising agent, or not.
			#* Thoroughly browned cake was probably due to too much flour and possibly other primary dry ingredients without adding more actual ''water'', as sugars (especially fructose) will caramelise at lower temperatures than this when not buffered by water. Apparently. Definitely used too much flour, though. (Maybe 3 cups flour? lololol)
			# Third attempt resulted in a 'cake' seeping grease from every crevice that squelched when removed from pans or plates. A cake should not squelch. Remarkably good regardless, but calling this one a 'cake' just seems wrong somehow. More like a weird stacked baked pudding, if anything. Still not entirely sure what happened. Notes:
			#* Should have had way more flour. Possible explanations include mis-recording initial target (may have been 2dL measuring cups instead of 1dL or something), just plain mismeasuring this time (may have forgotten second scoop or misread units on current measuring cup), or just that throwing in six apples in a two-apple recipe has... consequences. Possibly all of the above.
			#* Used 6 apples, because apples are delicious. May explain need for extra flour, may also explain why if measurements of both were way off already, only the flour deficit would have stood out (apples provide their own sugar, so flavour was still fine). Does not sufficiently explain why flour deficit seemed so extreme.
			#* Added extra apple juice out of paranoia to avoid a second fully-caramelised cake; probably made insufficient flour issue even worse, but still doesn't seem to sufficiently explain the deficit. Just not enough flour. Nowhere near enough, probably not by an order of magnitude, but still a lot.
			#* Probably only used 2 eggs due to getting fed up with having to pick egg shells back out of it.
			#* Couldn't find baking soda, so tried to just use extra baking powder, but then misread and wound up with default amount. Should probably definitely be more when using only mixed powder, as baking powder is less soda to begin with and the oranges still would have covered the acid part, though in this case it likely didn't matter due to lack of flour.
			#* When removed from oven, cakes were essentially boiling in butter, which then seeped out from all sides. Placed cakes on plates lined with paper towels to out-grease as we would for fried foods, at which point the squelching began. No further outgreasing followed once cooled, nor unpleasant coagulation, but the squelching continued whenever a piece was removed from a surface.

			'''Miscellaneous:
			* Again, cakes should not squelch.
			* Sugar is what makes cakes moist, because it holds onto water. Flour holds onto oil, which also helps as it acts as a buffer to slow down the sugar drying out, but without sugar and water in some form (say, apples), you ''cannot make a moist cake''. Stop trying to pass off rocks as cake, health nuts. Use more apples or something. Or don't cake.
			* Water is what keeps sugar from caramelising, as dissolved sugar requires a far higher temperature to do so than dry. Cakes brown on the outside when the water evaporates regardless due to surface contact, or something.
			* Different kinds of sugars hold onto water differently, dissolve differently, and caramelise at different temperatures. Fructose appears to hold more water, but also requires more to not caramelise, as its default is a lower temperature. When in doubt, add more fruit, as it's usually an already well-balanced solution, and also delicious.
			* Starting to wonder if maybe I do know how to cook, considering how badly this keeps going while still turning out okay.

	[[category:recipes]]		[[category:recipes]]

Apheori: fugg

2024-03-04T16:06:03Z

fugg

← Older revision		Revision as of 16:06, 4 March 2024
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	* Will likely hold together better with eggs, but clearly not necessary?		* Will likely hold together better with eggs, but clearly not necessary?
	* Can probably be made full-vegan by swapping the butter out for a can of coconut milk and ~1dl other oil? Preferably something liquid at room/fridge temp so it can't get as weird cold.		* Can probably be made full-vegan by swapping the butter out for a can of coconut milk and ~1dl other oil? Preferably something liquid at room/fridge temp so it can't get as weird cold.
	* Definitely should probably maybe grease pans first so they come out better. Also probably flour if using weird shapes/not nonstick/not ~~a fuckton~~ of butter.		* Definitely should probably maybe grease pans first so they come out better. Also probably flour if using weird shapes/not nonstick/not an entire pound of butter.
	* Messing up the proportions (when doing egg variant) resulted in a brown cake all the way through. Unclear exactly what we did due to total lack of of actually doing any conversions and then subsequent multiple mixups with measuring cups. (How are 'cups' so big?! And teaspoons? Bonkers.) ~~May have also been~~ oven temperature ~~related~~, ~~as we also messed that up~~.		* Messing up the proportions (when doing egg variant) resulted in a brown cake all the way through. Unclear exactly what we did due to total lack of actually doing any conversions and then subsequent multiple mixups with measuring cups. (How are 'cups' so big?! And teaspoons? Bonkers.) And other errors.
	* Didn't rise much with stated ingredients; if you want fluffier, can just use more. Unclear what the limit is due to poor measurements. (Based on brown cake, for unmeasured 1.5x-ish recipe, using 5ish tsp baking soda was fine, maybe, REALLY NOT SURE, LOST COUNT MID-MEASURE.)		* Possible sources of excessive caramelisation include: insufficient water (water impedes caramelisation, and we're not really adding any to begin with), traits of the various types of sugar (different clinginess to water, different base reactivity temperatures), overall acidity (more basic stuff seems to go sooner, and may perhaps vary wildly here due to fruit choice, use of baking powder vs baking soda, whatever), oven temperature used in the first place (which we still don't know). Brown cake is still fine, just... a rather different cake?
			* Didn't rise much with stated ingredients; if you want fluffier, can just use more baking soda. Unclear what the limit is due to poor measurements. (Based on brown cake, for unmeasured 1.5x-ish recipe, using 5ish tsp baking soda was fine, maybe, REALLY NOT SURE, LOST COUNT MID-MEASURE.)

	[[category:recipes]]		[[category:recipes]]

Apheori at 15:26, 4 March 2024

2024-03-04T15:26:01Z

← Older revision		Revision as of 15:26, 4 March 2024
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	* 1dl fructose		* 1dl fructose
	* 2dl sugar		* 2dl sugar
	* 50ml maple sugar		* 50ml maple sugar (or brown sugar or jaggery or whatever)
	* 3dl flour		* 3dl flour
	* 2 black peppercorns		* 2 black peppercorns
Line 18:		Line 18:
	* 1 clove		* 1 clove
	* 1ml cinnamon		* 1ml cinnamon
	* 2ml vanilla sugar OR 0.5cm vanilla OR 1ml vanilla extract		* 2ml vanilla sugar (or 0.5cm vanilla or 1ml vanilla extract)
	* 3ml baking powder		* 3ml baking powder
	* 1ml baking soda (or 5ml baking soda, no baking powder??)		* 1ml baking soda (or 5ml baking soda, no baking powder??)
Line 32:		Line 32:
	'''Notes:		'''Notes:
	* Will likely hold together better with eggs, but clearly not necessary?		* Will likely hold together better with eggs, but clearly not necessary?
	* Definitely should probably maybe grease ~~flour~~ pans first so they come out better. Also probably flour if using weird shapes/not nonstick.		* Can probably be made full-vegan by swapping the butter out for a can of coconut milk and ~1dl other oil? Preferably something liquid at room/fridge temp so it can't get as weird cold.
	* Messing up the proportions (when doing egg variant) resulted in a brown cake all the way through. Unclear exactly what we did due to total lack of of actually doing any conversions and then subsequent multiple mixups with measuring cups. (How are 'cups' so big?! And teaspoons? Bonkers.)		* Definitely should probably maybe grease pans first so they come out better. Also probably flour if using weird shapes/not nonstick/not a fuckton of butter.
	* ~~More baking soda is apparently fine~~ with ~~this much butter and results in~~ more ~~rise? Maybe?~~ (Based on brown cake, for unmeasured 1.5x-ish recipe, 5ish tsp baking soda, maybe, REALLY NOT SURE.)		* Messing up the proportions (when doing egg variant) resulted in a brown cake all the way through. Unclear exactly what we did due to total lack of of actually doing any conversions and then subsequent multiple mixups with measuring cups. (How are 'cups' so big?! And teaspoons? Bonkers.) May have also been oven temperature related, as we also messed that up.
			* Didn't rise much with stated ingredients; if you want fluffier, can just use more. Unclear what the limit is due to poor measurements. (Based on brown cake, for unmeasured 1.5x-ish recipe, using 5ish tsp baking soda was fine, maybe, REALLY NOT SURE, LOST COUNT MID-MEASURE.)

	[[category:recipes]]		[[category:recipes]]