Here’s the thing when you are self-taught baker, you bake a lot and your basis for what works is reading cookbooks like novels, but the biggest learning curve comes from a lot of trial and error. At least that’s how it works for me.
Coconut and Citrus Cake
A while back I started melting butter for cookies and not just in cookies that required a brown butter component. I tried it because I’m always forgetting to take out butter to soften it and was too lazy to cut it up for more surface area to bring the butter to temperature quickly. That said I wanted to see how the melted butter methodology would work in cakes. I first tried it in this pound cake recipe, with no compromise in texture or rise. So I thought time to test it once more in this citrus cake. » Read the rest of this entry «
