The Cellar - Bundt Cake

The Cellar (http://cellar.org/index.php)

- Food and Drink (http://cellar.org/forumdisplay.php?f=26)

- - Bundt Cake (http://cellar.org/showthread.php?t=23952)

Don't bother with a mix SG, although I'm sure we can arrange that but ...ugh.

Gotta say, though, I'm biased, I prefer British cakes to American, and I'm not a fan of packet cakes in either country

Mrs. Z makes cakes from scratch from time to time. I generally ask for a carob cake on my birthday and that has to be made from scratch.

Around here, though, it's hard to find cake flour. Some stores don't carry it anymore.

cake flour? We just use self-raising. Or are you talking wheat-free?

Quote:

Cake flour is a highly specialized type of wheat flour, intended for use in making cakes, cookies, and other delicate baked goods. Several characteristics differentiate cake flour from other wheat flours, making it unsuitable for certain tasks like baking bread. Many markets carry cake flour, and in a pinch a substitute can be made with ¾ cup sifted bleached all purpose flour and two tablespoons of cornstarch.

When baking a cake, most cooks aim to create a light, fluffy cake with a tender crumb. This requires a flour with a low protein content, as protein promotes the production of gluten, which can make baked goods more tough. It also means that the flour must be very finely milled, to keep baked goods from getting heavy. Finally, a flour which is starchy and able to hold large amounts of fat and sugar without collapsing is required.

All of these needs are addressed with cake flour, which is made from the endosperm of soft wheat. The endosperm is the softest part of the wheat kernel, making cake flour the finest flour available. As cake flour is milled, it is heavily bleached, not only to make it white but to break down the protein in the flour. Typically, cake flour is around seven percent protein, much lower than other flours; bread flour, for example, has twice that amount of protein.

The delicate, fine texture of cake flour is accomplished by heavy milling. The fine grain absorbs fat readily, ensuring that butter and other fats in cakes are well distributed throughout the batter. Cake flour can also carry a high volume of sugar when compared to higher protein flours. Since cake flour is a high-starch flour, it is extremely well suited for certain baking tasks. Cake flour is also lighter than conventional flour, which is why the substitution above falls short of a full cup.

Cookie and cake recipes which call for cake flour should be made using cake flour, if possible. In the production of certain other baked goods, cake flour can replace ordinary flour for a lighter end product, using one cup and two tablespoons of cake flour for every cup of flour called for in the recipe. Cake flour should not be used to make breads and other leavened products, as it is not strong enough. Also, as a general rule, a recipe which calls for “sifted flour” requires the cook to sift the flour before measuring, while “flour, sifted” is flour which is measured and then sifted. Since sifting changes the volume of flour, this seemingly petty distinction is actually very important.

More than you could possibly want to know. :lol:

Mrs. Z has always used this for cakes. I dunno if it's better than plain flour, but she makes some pretty delicious cakes.

http://www.prestoflour.com/Portals/S...down%20box.jpg

http://www.prestoflour.com/Portals/S....aspx?tabid=15

You merkins are weird. We just use self raising or plain flour for baking here too (like in the UK).

You could just as easily add corn starch to the flour if that's what you wanted for your cake flour. Some sponge cake recipies call for corn starch, and the reason is pretty much what Bruce's article suggest. It gives the cake a different texture. Personally I don't particularly like those particular recipies, but some people do.

eta: packet cakes are moderately popular over here, but most people these days seem to buy cakes pre made if they're not going to make them from scratch. Maybe I'm naive about how many people use packet mixes though. I really feel like it's a cheat, but then, I was lucky to be raised by a woman who had 'baking day' every Monday and we'd come home from school to house with at least one nice fresh cake, and the cookie jar topped up. (My Mum would flip in her cannister of ashes if she saw me using a packet mix)

Self rising flour just is flour with leavening added to it. Usually baking powder I believe. We have that, but it isn't common. Not sure why.

Cake flour has a low protein content 8-10% -- less gluten means a lighter texture
Bread Flour has a high protein content 11-14% -- more gluten makes chewier texture
All Purpose flour has a protein content of 9-12% -- a medium amount of gluten that is too much for cake and too little for bread, yet somehow perfect for everything.

It makes a difference.

I've got to say that the self raising flour we commonly get on our shelves over here turns out pretty good cakes.

For bread, the best thing is plain flour with bread improver which are all the extra bits that make the bread taste good. Either that or just buy bread flour.

All purpose flour would be what we would call plain flour. There are no rising agents in it.

Yes, self raising flour is basically cake flour (8% protein) with baking powder added to it. So it should make much better cakes than plain flour.

We really don't use packet mixes here much either.
I've used them this year for the first time to try and produce something different, that people haven't had before. I can't use Mum's tried and tested recipes for that! I'd had fairly recent failures with random recipes found on the internet, so for big occasions (my cupcakes for the Coffee Morning and Mum's birthday cake) I've resorted to packet.

They worked out just fine, so I'd use them again.
But I admit to an Old World hateur about cakes that I don't have about things like dried pasta, ready made sauces or pre-chopped frozen veg.

In this case I want a tried and trusted recipe to be used in a specific mould.
And the highly starred recipes out there involve packets. I did smile wryly at one comment on a board though, "I came here for a recipe, not assembly instructions. Using a packet mix is not baking."

But hey - the name of the cakes make my salivate, and they're supposed to be robust enough to freeze, send overseas and keep for as long as you can resist them, so I'm drawn to them... helplessly... step into the light Carol-Anne...

I haven't used silicone yet but they seem great.

Nestle is a dark or plain chocolate. I like them fine but it seems any good chocolate would work. I think Ghiradelli is better. If I were making a cake I would use cocoa powder anyway.

A link to where American's in the UK are finding US products.

I don't know where you are located so these might be out of reach.

http://chowhound.chow.com/topics/732...n_module_small

http://chowhound.chow.com/topics/746...n_module_small

Instant pudding? * shudder* There are other ways to make a cake moist.

Okay, so this is the one I've kinda settled on.

Quote:

•---Cake---
• 1 cup chopped, toasted pecans or walnuts
• 1 18-1/2 ounce yellow cake mix
• 1 4-serving size instant vanilla pudding mix
• 4 eggs
• 1/2 cup cold milk
• 1/2 cup vegetable oil
• 1/2 cup Bacardi dark rum
•---Glaze---
• 1/2 cup butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup Bacardi dark rum

Don't worry, I have my cup measure from a generous Cellar source.

I'm still tempted by this one though, as the ingredients are more accessible - I can get Devil's Cake Mix in my local supermarket and am tempted to experiment with Angel Delight rather than imported instant pudding. The only issue is the three different alcohols - vodka is available in miniatures, but I'd have to buy full size bottles of the others. I spose I can ask Mum to look after them for me... But does everyone love a coffee cake...? No.

Quote:

19 ounce devil's food cake mix
4 serving-size package instant chocolate pudding
1/2 cup vegetable oil
4 eggs
3 teaspoons instant coffee granules
1/2 cup hottest tap water
1/4 cup coffee liqueur
1/4 cup vodka
1/4 cup crème de cacao

Glaze:
1 cup powdered sugar
2 tablespoons strong coffee
2 tablespoons coffee liqueur
2 tablespoons crème de cacao

Below are two moulds I'm considering.
One pretty much traditional, one really fancy.
Still not decided on silicone of aluminium, but will prolly go for silicone just because it's cheaper.

Here in the US, we can get minis of almost any booze that's made.
Know any stewardesses?

Turns out I can get miniature Kahlua from thedrinkshop.com. It's 10ml short though :(
Haven't found creme de cacao either.

So I think the best bet is to buy yellow cake mix online and make the Bacardi cake.
I'll cheat by buying Sainsbury's Basics dark rum - dark Bacardi isn't easily available in this country (when we say Bacardi we mean white rum) and it's much more expensive.

Sainsbury's (70cl) = £8.11
Bacardi (70cl) = £19.59
I mean it's not for a tasting panel of rum experts - it's going to be cooked.

I figure as it's just 1 cup for the whole recipe, I can afford to experiment a little. I'm thinking buy the instant pudding at the same time as the cake mix and compare it like for like with Angel Delight ie ingredients, finished products, texture and taste.

Ordering commences Tuesday. Pudding making and tasting commences as soon as things start arriving... :yum:

You could make up the extra Kahula with vodka and maybe a little extra coffee, I reckon.

But those molds make me apprehensive. What's wrong with a basic round mold? Seems to me like you want to run an olympic-time mile before you've mastered walking. I just feel a mold with fewer crevices would set you up for a better chance of success. You know how upset you'll be if it doesn't come out properly and looks like a pile of rubble. although I'm sure you'll be consoled by it being yummy tasting rubble.

And while I'm wearing the bad cop hat, how much is this cake going to end up costing? :eek: I mean i know that it's a hobby rather than just groceries for the family, but hot damn that's going to be one expensive cake!