High Cake Layers

Mine are high because of the amount of batter I put in the pans.

I was told years ago that to make your cakes higher always use large grade A eggs at room temperature, and regardless of how many eggs your told to add, separate the yolk from the white ,add the yolks to the batter then....ALWAYS BEAT THE EGG WHITES AND FOLD THEM INTO THE BATTER , LAST. it works for me......Good luck ......Ginny

then....ALWAYS

That will probably work, but it also changes the texture. Of course if you are already making a foam type cake, it isn't applicable. Aside from properly preparing your batter and getting it into the oven immediately, you can get higher cakes by putting more batter, within reason, into the pan. You can also tort or split the layer, add filing, and then stack. That always makes the cake higher and allow you to add flavorful fillings.

I am in search of recipes of making style christmas cake

hi i need some help to make that cake thank you

Red Velvet is very popular this time of year. There's a magazine special issue out right now on most news stands of Southern Living's Best Recipes of 2004. In it, there are several cakes, only one of which is a beautiful chocolate coconut cake that looks absolutely gorgeous. There's also a Pecan Pie Cake, a Red Velvet Cake with sugared flower petals and white chocolate curls. Very pretty sitting on a Christmas table! If you cannot find this mag, I can send you copies of the recipes you'd like. Just let me know which ones you'd like to have and I'll get back to you asap.

~~Denise

God help us! Not the red velvet cake again.

Sorry...didn't know it was so disliked here. I haven't made it myself in years. I like coconut cake, though. It's fun to make white cupcakes and frost them with coconut cake frosting(the 7-minute type and topped with shredded coconut). We call them "snowballs" here. ~~Denise

I vote for the snowballs. As for chocolate cake, please serve the red food coloring on the side.

"Vox Humana" wrote in news:rw3sd.27177$MG3.23851 @fe2.columbus.rr.com:

I've always thought, aside from the red food coloring issue, that red velvet cake was actually rather tasteless and bland.

Exactly. The primary reason to make the cake is so when it is cut, your Aunt Matilda exclaims: "Praise the Lord, that cake sure is red!" It's not like you can't easily find a better tasting cake.

Ug. When i see that red crumb i think, "Oh geeze, not again!" because my sister, who makes the finest cookies this side of the Mississippi, just can't make one worth eating. It's not even the flavor, it's the texture. Reminds me of what passes as 'artisan bread' at chain grocery stores, but without the crust. And drier. I'll never be able to make cookies as well as she does, but the red velvet cake is more of a cordura.

Shirley Corriher in her wonderful book "Cookwise" states that "Baking powder and soda do not make a single new bubble; they only enlarge bubbles already there." She recommends beating the eggs and sugar for a cake for 7-8 minutes to produce a lot of bubbles for the powder or soda to enlarge. I didn't know that and it works! Always something new to learn. This might cause your cake layers to rise more.

Raj

then....ALWAYS

Being a transplant to the South, I wondered what it was about the cake. Well, it seems to have strayed from it's rich devil's food roots when food-coloring started to be used. This might be closer to the original. I'm afraid I haven't gotten around to making it myself, so I can't say for sure that it's what you're looking for - but it certainly shouldn't come out dry.