How to make a cake less crumbly
hhireno
13 years ago
Featured Answer
Comments (17)
lindac
13 years agohhireno
13 years agoRelated Discussions
FYI Less ounces in Betty Crocker cake mix
Comments (8)Annie, a couple years ago I was commenting on how much smaller eggs seemed than a few years ago. But in looking it up, the standard is: 30 oz per dozen eggs = jumbo 27 oz per dozen eggs = extra large 24 oz per dozen eggs = large 21 oz per dozen eggs = medium 18 oz per dozen eggs = small I was still skeptical so I took out a carton of eggs. Didn't have a dozen so I weighed 6 and they were just over 12 oz. I was surprised. But they still look smaller on the plate. And just the other day I started wondering about if they'd go to 11 (or 10) eggs per carton!...See MoreLess crumbly peanut butter cookie recipe?
Comments (2)You may be over-baking the cookies. Try cutting the baking time by a minute or so. When you take them out of the oven, allow them to set on the baking sheet for a minute to "set" before removing them. What type of flour are you using? All-purpose is a good choice for cookies. If you use high-protein bread flour, or even King Arthur All-Purpose or Robin Hood All-Purpose, which are higher in protein than national brands of all-purpose flour (Gold Medal and Pillsbury), that will cause the cookies to be crispy. How are you mixing them? If you use a stand mixer when adding the flour, you may be over-mixing the dough and developing too much gluten, which will cause the cookies to be tough, not tender. I prefer adding flour by-hand using a Danish Dough Whisk to avoid over-mixing and too much gluten development. Clair de luna's flourless cookie recipe is a yummy choice. I just made some with agave nectar for my diabetic neice and she thought they were wonderful. Me, I like oatmeal in my peanut butter cookies. Don't you just LOVE choices ;?) -Grainlady...See MoreDo you make your own birthday cake?
Comments (27)Cookie8, I almost always end up rewriting recipes, so I can make them in the order I need to. (Starting with preheat the oven to...) The way some recipes are written, reading ahead is necessary, although not always an option. I find it makes the instructions much longer, which makes the recipe look more intimidating. The truth is, if I can follow it easily to the letter, I find my results are more successful. Sometimes, I'll rewrite a recipe several times before it's where I need it to be. You didn't really ask, but I always get out every ingredient, bowl, spatula measuring cup/spoons and mixer that I'm going to need before I even start. I measure it all, and set everything on a tray, so all I have to do is mix everything together. (If a recipe has multiple parts, I set up different trays.) That way, when you read through the recipe, it's all set up and easy to ''check off'' while you're baking. I hope you try again. Determination is a fine quality to possess! I have an easy one bowl chocolate cake recipe, if you need something to go to, that's tasty, easy and worthy of a birthday cake. I usually make it with a Cinnamon Buttercream Icing, and get requests for it often. Just let me know if you'd like the recipe. Deanna, I always use the recipe on the back of a bar of Bakers Sweet German Chocolate. It's no secret, but rather more time consuming to make as a cake, than anything else. It's our favorite as the buttermilk always makes it so moist, and it's a cake that only gets better with time. We always make it the day before, so the flavors have time to meld. It's also fun to anticipate eating it, when it looks so good sitting under a glass cake cover....See MoreOne less lemon cake
Comments (15)Hey, since everyone seems to think we're all gonna die soon anyway, why not just make a cake and eat it now?? If we get the virus we aren't going to feel like eating anything anyways. That's when I'm gonna hit the liquor cabinet and have not only one but 2 martinis. So what about the high triglycerides!...See MoreBumblebeez SC Zone 7
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