Comments on: Very Little Cakes http://www.sweetnapa.com/2006/05/23/very-little-cakes.html In LA, but Still Exploring Desserts Tue, 06 Jan 2009 11:34:59 +0000 http://wordpress.org/?v=2.6 By: Nina http://www.sweetnapa.com/2006/05/23/very-little-cakes.html#comment-715 Nina Sun, 04 Jun 2006 02:22:01 +0000 http://www.sweetnapa.com/2006/05/23/very-little-cakes.html#comment-715 Nosheteria -- Thank you! I just made the cake bites again the other day, and I think I'm a full convert. It's the perfect amount to eat. The only problem is that I tend to have a lot leftover after a few days because I just don't feel the need to eat all of them. :) Nosheteria — Thank you! I just made the cake bites again the other day, and I think I’m a full convert. It’s the perfect amount to eat. The only problem is that I tend to have a lot leftover after a few days because I just don’t feel the need to eat all of them. :)

]]> By: Nosheteria http://www.sweetnapa.com/2006/05/23/very-little-cakes.html#comment-598 Nosheteria Fri, 26 May 2006 17:19:58 +0000 http://www.sweetnapa.com/2006/05/23/very-little-cakes.html#comment-598 I'm all for the cake bites. It's all about the ratios anyways...crust to spongey interior, frosting to plain...the ideal bite. Your cupcakes look yummy. I’m all for the cake bites. It’s all about the ratios anyways…crust to spongey interior, frosting to plain…the ideal bite. Your cupcakes look yummy.

]]> By: Nina http://www.sweetnapa.com/2006/05/23/very-little-cakes.html#comment-588 Nina Fri, 26 May 2006 06:19:21 +0000 http://www.sweetnapa.com/2006/05/23/very-little-cakes.html#comment-588 Lizelle - In her recipe for buttermilk cake, Flo Braker says that "buttermilk produces a light, rich flavor with a tender crumb. The buttermilk's lactic acid reacts with the baking soda to produce carbon dioxide and aids in leavening the cake." So, I think that's why this devil's food cake is rather light, but still very moist; I think it's even lighter and moister than the vanilla cupcake recipe. For this cake, she also says that the "brown sugar blends with the cocoa powder to provide a rich dimension," but... hmmm... that's a good question about the cocoa and buttermilk.... I'm trying to think if it makes a difference to use regular acidic cocoa powder or dutch process alkalized cocoa powder. There's acidic buttermilk and alkali baking soda in the recipe... so each cocoa powder would add either another acid or alkali.... I just know that I used dutch process, and it was fine, and regular would probably be fine, too. And all the ingredients must be room temp, or else it'll probably turn out dense. I definitely recommend it! I think it tastes homemade, too. :) BNA & Gerald -- Thank you!!! :) Lizelle - In her recipe for buttermilk cake, Flo Braker says that “buttermilk produces a light, rich flavor with a tender crumb. The buttermilk’s lactic acid reacts with the baking soda to produce carbon dioxide and aids in leavening the cake.” So, I think that’s why this devil’s food cake is rather light, but still very moist; I think it’s even lighter and moister than the vanilla cupcake recipe. For this cake, she also says that the “brown sugar blends with the cocoa powder to provide a rich dimension,” but… hmmm… that’s a good question about the cocoa and buttermilk…. I’m trying to think if it makes a difference to use regular acidic cocoa powder or dutch process alkalized cocoa powder. There’s acidic buttermilk and alkali baking soda in the recipe… so each cocoa powder would add either another acid or alkali…. I just know that I used dutch process, and it was fine, and regular would probably be fine, too. And all the ingredients must be room temp, or else it’ll probably turn out dense.

I definitely recommend it! I think it tastes homemade, too. :)

BNA & Gerald — Thank you!!! :)

]]> By: Gerald http://www.sweetnapa.com/2006/05/23/very-little-cakes.html#comment-587 Gerald Thu, 25 May 2006 22:35:56 +0000 http://www.sweetnapa.com/2006/05/23/very-little-cakes.html#comment-587 I like the mini-dominoes! I like the mini-dominoes!

]]> By: BNA http://www.sweetnapa.com/2006/05/23/very-little-cakes.html#comment-586 BNA Thu, 25 May 2006 16:49:27 +0000 http://www.sweetnapa.com/2006/05/23/very-little-cakes.html#comment-586 Beautiful! Beautiful!

]]> By: lizelle http://www.sweetnapa.com/2006/05/23/very-little-cakes.html#comment-561 lizelle Thu, 25 May 2006 03:10:48 +0000 http://www.sweetnapa.com/2006/05/23/very-little-cakes.html#comment-561 thanks for the devil's food cake recipe. just to clarify - you do recommend it? one question i have is why use the buttermilk? in the vanilla cake, there is no buttermilk. does it have something to do with the cocoa? i made a chocolate cupcake batter this past weekend using milk and oil but unfortunately, it kinda tasted like the stuff that comes outta the box. the recipe was from the martha stewart baking handbook. my charge is to make a few dozen for my cousin's 18th bday bash, so i want a recipe that is flavorful and tasty but is really quick to prepare. any suggestions? thanks! thanks for the devil’s food cake recipe. just to clarify - you do recommend it? one question i have is why use the buttermilk? in the vanilla cake, there is no buttermilk. does it have something to do with the cocoa?

i made a chocolate cupcake batter this past weekend using milk and oil but unfortunately, it kinda tasted like the stuff that comes outta the box. the recipe was from the martha stewart baking handbook. my charge is to make a few dozen for my cousin’s 18th bday bash, so i want a recipe that is flavorful and tasty but is really quick to prepare.

any suggestions?

thanks!

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