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Old 04-27-2005, 01:01 PM   #11
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Well, it appears that I am leading the parade for Dumb Bunny of the Week. I checked the expiration date on my baking powder again and it expired several months ago! I remember now that I bought it about a month ago at a small country store because I didn't want to drive into town for just one item. I check expirations dates religiously, but the owner was so glad to have someone in her store that she was talking constantly and I got distracted. I also now remember that I bought the stuff for the first carrot cake with the rising problems. When I checked the expiration date immediately after the problems with the second cake I misread 04 for 06 because the dots were really faint. Well, at least there is now peace in the valley.
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Old 04-27-2005, 01:03 PM   #12
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At least you figured it out, Otter. There's nothing more frustrating than a fluke recipe flop!
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Old 04-27-2005, 04:38 PM   #13
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So, you won't be sending me half of it?

At least you have your answer Otter.
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Old 04-27-2005, 05:30 PM   #14
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Originally Posted by kitchenelf
So, you won't be sending me half of it?
If you'd spoken up earlier, it rose so little that I could have slid it under your door!
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Old 04-27-2005, 11:43 PM   #15
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I am so sorry. That "wouldn't" in my last post should have been a "would". That was a typo.

Indeed, air mixed into the batter is already a trapped gas that will expand when it is heated, adding volume to the cake. And whipping hte egg-whites into a marangue further helps keep it from escaping. So by all means, mix in the air, either directly into the batter, or by way of a marangue. The rest of my post still holds true however.

Sorry about that.

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Old 04-27-2005, 11:50 PM   #16
 
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Cool. I was hoping it was a typo.

I know I was surprised when I read it. You are always so accurate.
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Old 04-28-2005, 08:23 AM   #17
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Originally Posted by Goodweed of the North
I am so sorry. That "wouldn't" in my last post should have been a "would". That was a typo.
Seeeya; Goodweed of the North
I was having a bit of trouble with that statement, because I always try to get a goodly amount of air incorportated. Your statement that the problem wouldn't be the baking soda, however, led me to look again at the baking powder rather than replace the baking soda, and that turned out to be the culprit, so thanks!
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Old 04-28-2005, 09:38 AM   #18
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Quote:
Originally Posted by Otter
Well, it appears that I am leading the parade for Dumb Bunny of the Week. I checked the expiration date on my baking powder again and it expired several months ago! I remember now that I bought it about a month ago at a small country store because I didn't want to drive into town for just one item. I check expirations dates religiously, but the owner was so glad to have someone in her store that she was talking constantly and I got distracted. I also now remember that I bought the stuff for the first carrot cake with the rising problems. When I checked the expiration date immediately after the problems with the second cake I misread 04 for 06 because the dots were really faint. Well, at least there is now peace in the valley.
You can check for the 'strength" of baking powder by putting a 1/4 tsp in the palm of your hand and drizzling in some warm water--like a Tbs or so. It should vigorously foam and bubble immediately. The longer it takes to react to the water, the older and less powerful it is.
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Old 04-28-2005, 01:16 PM   #19
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Originally Posted by chefcyn
You can check for the 'strength" of baking powder by putting a 1/4 tsp in the palm of your hand and drizzling in some warm water--like a Tbs or so. It should vigorously foam and bubble immediately. The longer it takes to react to the water, the older and less powerful it is.
I bought some this morning, so I tried your recommendation and it foamed it's little heart out. The baking soda was right next to the baking powder and cheap so I replaced that also and put the old one in the refer.
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Old 05-07-2005, 08:56 AM   #20
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I have posted my carrot cake recipe here for any one who want's to make a lovely moist cake;
8 ozs self raising flour
4 ozs hard margarine
4 ozs sugar
6 ozs grated carrots
1 tablespoon of set honey
6 ozs of sultanas or raisins
2 ozs of chopped walnuts
2 eggs
Beat the sugar and marg together till fluffy
add the eggs and flour and stir together
now add all the rest of the ingredients, and mix it all together
Put this mix into a 1 pound loaf tin , that has been greased and lined with paper
bake this in the oven on gas mark 4 for 45 mins or till a nice golden color on top
When the cake is cold mix together some icing sugar and 1 tablespoon of lemon juice
just so that it is runny, drizzle this over the cake.
Now you can eat it !
" Happy cake making "
VIV...
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