tag:blogger.com,1999:blog-2150369530381343686.post3132925541790616592..comments2024-03-27T02:22:24.458-07:00Comments on Chef Tess Bakeresse: My Yellow Homemade Cake MixChef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-2150369530381343686.post-64476528814920777322015-03-22T08:29:49.466-07:002015-03-22T08:29:49.466-07:00Can I use powdered whole eggs in cake mixCan I use powdered whole eggs in cake mixAnonymoushttps://www.blogger.com/profile/09799736027548163006noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-11720671155009274482015-03-22T08:23:05.777-07:002015-03-22T08:23:05.777-07:00Can I use egg powder in the cake mixCan I use egg powder in the cake mixAnonymoushttps://www.blogger.com/profile/09799736027548163006noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-32298374921588782252015-03-22T04:38:01.165-07:002015-03-22T04:38:01.165-07:00Can I use milk powder in the cake mixCan I use milk powder in the cake mixAnonymoushttps://www.blogger.com/profile/09799736027548163006noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-60092732784071741662012-03-11T18:04:06.580-07:002012-03-11T18:04:06.580-07:00If you have cake flour you can omit the cornstarch...If you have cake flour you can omit the cornstarch. It can be made using all purpose flour and not mixing it as much...but it won't be as moist without using the cornstarch.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-7406410771443217812012-03-10T17:18:06.877-08:002012-03-10T17:18:06.877-08:00opps! i don't have enough corn starch....do i ...opps! i don't have enough corn starch....do i need to use it? Any alternatives?!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-87714332291499517082012-03-08T23:01:03.376-08:002012-03-08T23:01:03.376-08:00You can frost the cake the day before no problem. ...You can frost the cake the day before no problem. If it's a whip cream or custard frosting it will need to be chilled. Otherwise, it's fine to leave out.Chef Tesshttps://www.blogger.com/profile/14056350814296556107noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-9939882073557952602012-03-08T10:49:44.598-08:002012-03-08T10:49:44.598-08:00I am going to try the yellow mix this weekend! I a...I am going to try the yellow mix this weekend! I am thinking about making the cake on Saturday, but the party is not until Sunday. Would you keep the cake in the fridge overnight? Would you wait to ice it until the say of or doesn't it matter? <br />Thanks!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-87326663795258539952011-09-22T02:47:14.355-07:002011-09-22T02:47:14.355-07:00Thank you very much. I will make the alterations ...Thank you very much. I will make the alterations as you suggested and let you know the outcome.<br /><br />Best regards.<br /><br />Ifai,Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-24610212529710890622011-09-19T21:16:08.277-07:002011-09-19T21:16:08.277-07:00Ifali,
You are at a good altitude for this recipe....Ifali,<br />You are at a good altitude for this recipe. It is in the alteration of the sugar that you will have a problem. The milk fat content will actually help with a moist cake. On the chocolate cake mix (http://cheftessbakeresse.blogspot.com/2010/08/homemade-chocolate-cake-mix.html) You will need to increase the water to 1 1/3 cup per prepared recipe if you decrease the sugar by that much. This should help with the texture. Also, mix it by hand 200 times to be sure it has proper batter consistency. I hope this will help. You may also just use 4 eggs instead of 3, but it might taste too much like egg in that case. Instead of cardamom you can use a little ground anise. It won't be exactly the same but very nice hint of flavor. In place of cayanne I have used small red hot chile, ground. Just a little for heat. It makes the chocolate very deep in flavor this way. I hope this helps you.Chef Tesshttps://www.blogger.com/profile/14056350814296556107noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-68401654082753412302011-09-14T01:57:53.644-07:002011-09-14T01:57:53.644-07:00Sincerely I don't know what altitude I'm l...Sincerely I don't know what altitude I'm living at. I live in Port Harcourt in Nigeria which is neither mountainous nor below sea level. However I got the following information from google.com <br /><br />"Port Harcourt, Nigeria is located at 4.77742 [latitude in decimal degrees], 7.0134 [longitude in decimal degrees] at an elevation/altitude of meters. The average elevation of Port Harcourt, Nigeria is 468 meters."<br /><br />Is this helpful?<br /><br />Concerning measurement, I used the standard measuring cups and spoons sold in baking equipment shops and I always level off the top after heaping. However, I made the following changes:<br /><br />instead of butter, I used margarine.<br />I used 2 cups of sugar instead of 5cups as I don't like my cakes being too sweet. I used regular powdered milk which i believe have about 8% fat (this is what is readily available here. Skim milk could be found but I have to do a bit of searching. Is skim milk really okay?). I omitted the spices - 1 tsp ground cardamom and 1 tsp cayenne pepper. They should be available but I don't know their local names here so I couldn't ask for them. <br /><br /><br />I would really appreciate any help you could give me to make this cake sturdier as this "cake mix style" makes my baking very fast and easy unlike other recipes I'd been using previously. Best regards, Ifai.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-70973996272329296262011-09-12T07:26:21.792-07:002011-09-12T07:26:21.792-07:00Can you tell me what altitude you are living at an...Can you tell me what altitude you are living at and if you are being very exact in your measurements of the ingredients.Chef Tesshttps://www.blogger.com/profile/14056350814296556107noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-90026894911434645332011-09-12T06:00:57.210-07:002011-09-12T06:00:57.210-07:00I love your yellow cake mix but I have problems wi...I love your yellow cake mix but I have problems with this chocolate cake mix. I have used it thrice and each time, the cake is so "crumby". Last weekend it broke while coming out from the pan. Trying to level the top to enable me ice it was another problem. I am not really an expert baker but I have had marvellous success with the yellow cake mix. But with this chocolate cake mix, not much success. Any suggestions please? I thought the baking powder might be too much, no? Thanks IfaiAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-65416927488480467462011-09-03T16:32:40.067-07:002011-09-03T16:32:40.067-07:00If you use butter you must keep it in the fridge. ...If you use butter you must keep it in the fridge. If shortening, it can be at room temperature. Excellent question! The ingredients in the cake mix from the store do include some fat. It helps give you a tender cake. You can use dehydrated shortening or butter as well and it makes it much faster to incorporate the shortening. Same amount as the regular recipe for the dehydrated.Chef Tesshttps://www.blogger.com/profile/14056350814296556107noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-1259241631199336532011-09-03T09:08:09.786-07:002011-09-03T09:08:09.786-07:00YAY! I was looking for a homemade cake recipe (I h...YAY! I was looking for a homemade cake recipe (I have food allergies) I am curious though - about the mixing in of shortening - can i still keep it out? or does this mean I have to use it all in like a week and store it in the fridge? I always thought it would just be dry ingredients for the basic mix.Jeanine The Crafting Fiendhttps://www.blogger.com/profile/08639056100222531138noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-60685774099319820452011-08-19T14:21:31.630-07:002011-08-19T14:21:31.630-07:00Sweta, Sorry it took me so long I didn't see y...Sweta, Sorry it took me so long I didn't see you post. Did you know you can use unflavored gelatine in place of eggs in baking recipes? One packet equals 3 eggs if dissolved in 3/4 cup luke warm water for 5 minutes stirring well. I showed how to do it here: http://cheftessbakeresse.blogspot.com/search/label/zucchini%20breadChef Tesshttps://www.blogger.com/profile/14056350814296556107noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-58074810272630486162011-08-07T06:59:51.259-07:002011-08-07T06:59:51.259-07:00Hello Chef Tess, a lot of people in my family dont...Hello Chef Tess, a lot of people in my family dont eat eggs.. Could you please tell me how to adapt this recipe to make an eggless cake? I'm going to try out this cake mix recipe tomorrow :) Thank youSwetahttps://www.blogger.com/profile/03513512658918407799noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-33822526844478084662011-03-20T18:20:50.346-07:002011-03-20T18:20:50.346-07:00Oh thank you! I love good feedback...it makes me w...Oh thank you! I love good feedback...it makes me want to do more. Big hugs!!Chef Tesshttps://www.blogger.com/profile/14056350814296556107noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-14131082078111944062011-03-20T12:03:42.283-07:002011-03-20T12:03:42.283-07:00I know this is an old post, but I wanted to let yo...I know this is an old post, but I wanted to let you know how fabulously this worked for me in a recipe that called for cake mix as an ingredient - pumpkin dessert squares. My daughter has food allergies and why deal with that processed crud anyway? So thank you, thank you, thank you! I have passed it on and will be using it regularly. And now I'm going to try out the chocolate version... ☺hobby baker Kellyhttps://www.blogger.com/profile/04734828549763197439noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-682719939703669792010-10-05T20:40:04.725-07:002010-10-05T20:40:04.725-07:004 1/2 cups mix equal to one boxed cake mix...so yo...4 1/2 cups mix equal to one boxed cake mix...so you can definitely double the recipe and just use that amount of mix, then follow the info on how much egg etc to add. Great question. When you measure it, just be sure to not pack it into the cup, and carefully scape the top of the cup with a knife so the measure is exact. Let me know if you have any more questions. (I demonstrate how to measure flour in the recipe for overnight started bread and I believe the recipe for cornbread as well.)Chef Tesshttps://www.blogger.com/profile/14056350814296556107noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-80860423986138803942010-10-05T19:45:40.202-07:002010-10-05T19:45:40.202-07:00Hi Tess, I am new at this cake baking thing. I got...Hi Tess, I am new at this cake baking thing. I got inspired by watching all of the cake shows on TV right now so last week I made my first cake from scratch (I'm 26). Let's just say that my family was not lining up to eat more of my cake, it came out too dry. The recipe I followed called for 6 egg YOLKS and no oil. Box mixes always call for oil and all of the egg contents. What gives? Mayonnaise? I can't stand it but I'm willing to try it if that is what my cake is missing in moisture. I am very interested in trying this cake mix method. <br /><br />My other question, if I were to double your recipe at one time like you suggested in another response, how do I separate it if I were to use some now, and then save some for later for another cake next week? <br /><br />Thanks!Candihttp://www.facebook.com/pages/Chef-Tess-Bakeresse/221086155612?ref=search&v=wall#!/profile.php?id=645601103noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-36096995783988245202010-08-06T18:55:07.430-07:002010-08-06T18:55:07.430-07:00With the self rising flour, omit the baking powder...With the self rising flour, omit the baking powder and use half the salt.Chef Tesshttps://www.blogger.com/profile/14056350814296556107noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-66445653861029121442010-08-06T10:07:13.344-07:002010-08-06T10:07:13.344-07:00I never buy all purpose flour. How do I adjust the...I never buy all purpose flour. How do I adjust the recipe to use self-rising flour?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-35670698366963696182010-01-25T16:13:05.587-08:002010-01-25T16:13:05.587-08:00Oh my gosh, my mom does the mayo thing with her ca...Oh my gosh, my mom does the mayo thing with her cake mix too and I've always liked how it tastes and adds extra moisture. I'd be curious how it works with this mix. My mom tried it and said it turned out good so...hopefully that does it for you. Let me know how those cakes go this week though Lisa. Thanks for the great comments! Smoooches!!Chef Tesshttps://www.blogger.com/profile/14056350814296556107noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-85049184430440083472010-01-25T12:51:08.971-08:002010-01-25T12:51:08.971-08:00Sorry..forgot to mark the email me follow-up comme...Sorry..forgot to mark the email me follow-up comments. I don't want to miss any of the fun with this recipe!Gourmifiedhttps://www.blogger.com/profile/16878768878040384116noreply@blogger.comtag:blogger.com,1999:blog-2150369530381343686.post-62937723850978950312010-01-25T12:49:49.152-08:002010-01-25T12:49:49.152-08:00Oh my goodness! I have three yes THREE cakes I ne...Oh my goodness! I have three yes THREE cakes I need to make this week and I'll definitely try this one out! I can't wait! I'll be sure to let you know what I think once it's all done. <br /><br />I have vanilla beans on hand...would it bug you if I used those instead of vanilla extract? Would it store as easily that way?? <br /><br />I also learned a trick from a baker friend...he said use real mayonaise in place of oil in same quantities. Have you tried it? I do it all the time (mostly using boxed mixes though) and get rave reviews every time and when I reveal my secret ingredeient, bewilderment ensues. No one can taste it but it sure adds incredible moisture!<br /><br />You're amazing!!!!<br />LisaGourmifiedhttps://www.blogger.com/profile/16878768878040384116noreply@blogger.com