OMG I wish I had found you earlier in life when I had more time to bake. I’ve secretly always wanted to be a cake baker. Eating cakes all day every day is my dream! LOL
But seriously, I bake cookies and breads no problem but as soon as it comes to cake, I run for the box mix and store bought icing. Every single time I’ve tried to make any buttercream it always comes out terrible! 😣
My favorite cake icing (frosting?) is the super light stuff that you find on Korean cakes like from Paris Baguette. They might just be whipped cream. Those are my favorite!
It’s the only way I’ve ever managed to successfully get elderflower flavour into a cake! Doing the maths is an absolute nightmare though because all of the nutritional information for cordial is always for the cordial after it’s been diluted but I’ve discovered that you can usually assume the sugar is around 50% which makes life significantly easier.
I love these deep dives, I've been able to experiment a lot more with different flavors because now I understand the chemistry of it more. It never occurred to me there were ratios in play, recipes just seemed so random to me before. So thank you, Sophie!
I’m so glad they’re helpful! It can be tricky trying to get everything down in one post so please let me know if you have any questions! I’m bound to have forgotten something
OMG I wish I had found you earlier in life when I had more time to bake. I’ve secretly always wanted to be a cake baker. Eating cakes all day every day is my dream! LOL
But seriously, I bake cookies and breads no problem but as soon as it comes to cake, I run for the box mix and store bought icing. Every single time I’ve tried to make any buttercream it always comes out terrible! 😣
My favorite cake icing (frosting?) is the super light stuff that you find on Korean cakes like from Paris Baguette. They might just be whipped cream. Those are my favorite!
Oh my god you just blew my mind with the elderflower cordial syrup!!! WHY HAVE I NEVER THOUGHT OF THAT??
It’s the only way I’ve ever managed to successfully get elderflower flavour into a cake! Doing the maths is an absolute nightmare though because all of the nutritional information for cordial is always for the cordial after it’s been diluted but I’ve discovered that you can usually assume the sugar is around 50% which makes life significantly easier.
I love these deep dives, I've been able to experiment a lot more with different flavors because now I understand the chemistry of it more. It never occurred to me there were ratios in play, recipes just seemed so random to me before. So thank you, Sophie!
I’m so glad they’re helpful! It can be tricky trying to get everything down in one post so please let me know if you have any questions! I’m bound to have forgotten something