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Old 05-09-2010, 10:26 AM   #11
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Ok I took a few pic of the pound cake for Tim or piccolo5 to check out, I do not know how to navigate around this site. but that is fine, I posted 4 pictures. Today it is cool near Atlanta GA. It is Mothers day, My mom and grandmother are gone, I am 57 and will be 58 in Dec 7, 2010 nope I am 58 hahahah Happy Mothersday to all you Mothers out there. I am trying a new Crisco pound cake recipe later today.
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Old 05-09-2010, 11:13 AM   #12
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WOW - those are some flat cakes. Discuss Cooking - Cooking Forums - Garey's Album: flat pound cake anyone!

They seem to be fully cooked though. I'll be interested to hear how the next on turns out.
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Old 05-09-2010, 01:41 PM   #13
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Cake 8 not flat but a flop

ok I was happy to see cake 8 not flat. when I cut into the cake it did not act like pound cake, too spongy. cake was really moist, even the crust was moist, strange, This cake had a good flavor, it was easy to fall apart, and very moist, The cake did not cut like pound cake, texture was not like pound cake, this is not pound cake. Unless when some one else make this cake it turns into pound cake. Cake is an improvement I am encouraged a little, but. this cake is not pound cake.
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Old 05-09-2010, 02:05 PM   #14
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Have you try Cook's Country or America's test kitchen cold-oven pound cake? It's a 100-year-old recipe and that been updated and I made it this morning ,waiting for it to cool Looks good and smells great
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Old 05-09-2010, 11:48 PM   #15
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Hi Garey,

First--from looking at your pictures, it really looks like it was a recipe issue. You can even see the beautiful bubbles from the creaming, and it is definitely cooked all the way through. Those cakes, from my guess, just don't have enough flour. They didn't just fall flat. They collapsed.

Next--great to hear the new cake didn't fall! Was that the recipe with the milk? I'm guessing that's what made it "not like pound cake." The milk is added moisture. Usually, pound cake is dense and rich because so much of the moisture comes from fat, fat like butter or crisco, which acts as a liquid when baking but becomes solid at room temperature.

When I change the amount of liquid in the recipe, I usually compensate by changing the amount of flour. If I use the recipe posted on the Crisco recipe and eliminate the milk, I'd decrease the flour a bit. However, decreasing the flour actually makes it really close to your old recipe, which we know doesn't work.

I would try making the Crisco website recipe (if that's what you used), just without the milk. Eliminating the milk will not make it fall, it will promote a good crust, and at the worst, it will make it slightly dry.

Hope this helps,
Tim
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Old 05-10-2010, 12:33 AM   #16
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Wow I am pretty impressed with your determination to bake your grandmother's pound cake!! I wish I was a good baker to help you like Kayelle, but I'm just a newbie and a wannabe cook haha. I bet you'll be able to do it on your 8th try. You can do it, you've almost done it. Keep going!! Let us know what happens.
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Old 05-10-2010, 01:37 AM   #17
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where am I? lost again:

Ok Tim I used the new crisco recipe with milk, It's not the crusty dense moist pound cake, I am accustom to, and again I do not know where I am posting, who I am answering, or where to post pictures, this web site is not user friendly. It is like some of the computer flyer games I tried once, they make the controlls so accurate you have to become a pilot before you can get off the ground. Navigation around a website shouldn't be so difficult. I will try the recipe again with out the milk. I have more pictures but don't know where to post them, maybe with the cats, do they like pound cake.
I really appreciate all the help, I am a little exasperated with the cake, and not knowing how to navigate this web site, does not help at all.
I don't have hours to figure out the controlls, I just want to fly. Call me don't know where to post, don't know where to download pics, battle on two fronts army is getting weary. defense on the field way too long
But thanks to everyone trying to help this old man to cook a cake. Crisco needs to rethink their new recipe, are they kidding, I'll post cake 8 but I do not know where, I know how, just not where.
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Old 05-10-2010, 05:57 AM   #18
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Garey,
When you log in to DC, click on "User CP" in the light blue menu bar, that will take you to a list of all discussions you are subscribed to (posting to).

Then, find this discussion in the list and click on the title to read all the postst from the start or click on the highest number or "last page", that wiill take you to the last page of posts.

To post photos, at the bottom of the discussion page is the qucik reply box. Click on the "Go Advanced" button.

Type in your post then scrolll down and click on the "Manage Attachements" button. Use the "Browse" button in the window to locate and select the photos. Click "Upload" button once you have them all selected, then scroll to the bottom of the window and click "Close this Window".

Then back on the main page, click "Submit Reply".

Hope this helps with one of your battles.
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Old 05-10-2010, 08:07 AM   #19
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Ah CP I should have known, everybody else does

Thanks Dave
that is a help, a big help, I don't have time to post pic this morning, got some stuff to do, gotta work sometime. I posted a pic of cake 8 with cake 7 somewhere but can't find pic of the album of flat cake 7. Everybody should automatically know what user cp is I saw it but it didn't ring any bells with me. and I still don't know what user cp stands for. cp is that something that the general public is suppose to know, or is it for young people, or is it for cooks do cooks know what a cp is. ok ok gotta to go. still eating on cake 8, its good just not pound cake as I know it, texture is too course.
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Old 05-10-2010, 08:59 AM   #20
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My grandmother made a pound cake and instead of flour dusted in the pan before filling, she used sugar. That gave a very crusty exterior to the cake. I think her pound cake was lemon flavored.
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