Comments on: Chemistry 101 for Pound Cakes http://www.chefrick.com/chemistry-101-for-pound-cakes/ Cajun, Soul Food and Lowcountry Recipes Wed, 08 Feb 2012 19:58:18 +0000 http://wordpress.org/ By: debola http://www.chefrick.com/chemistry-101-for-pound-cakes/#comment-7949 debola Thu, 09 Jul 2009 10:06:56 +0000 http://www.chefrick.com/2008-04-07/chemistry-101-for-pound-cakes/#comment-7949 my pound cakes sometimes crumble when cutting into small bits rather than holding in slices. what's wrong. could it be the eggs. use 500g flour butter and sugar with 9 eggs. thanks my pound cakes sometimes crumble when cutting into small bits rather than holding in slices. what’s wrong. could it be the eggs. use 500g flour butter and sugar with 9 eggs. thanks

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]]> By: Carmen http://www.chefrick.com/chemistry-101-for-pound-cakes/#comment-3555 Carmen Sun, 07 Dec 2008 17:25:01 +0000 http://www.chefrick.com/2008-04-07/chemistry-101-for-pound-cakes/#comment-3555 I usually put 4 cups of sugar in my pound cakes, however my husband is cutting back on his sugar intake, when I use less sugar the cake doesn't seem to rise as well and it also doesn't have the crunchy topping, what can I do to achieve these results with less sugar? I usually put 4 cups of sugar in my pound cakes, however my husband is cutting back on his sugar intake, when I use less sugar the cake doesn’t seem to rise as well and it also doesn’t have the crunchy topping, what can I do to achieve these results with less sugar?

]]> By: Angie Ellington http://www.chefrick.com/chemistry-101-for-pound-cakes/#comment-3121 Angie Ellington Sun, 23 Nov 2008 19:49:21 +0000 http://www.chefrick.com/2008-04-07/chemistry-101-for-pound-cakes/#comment-3121 Your tip on common mistakes for cake baking is sooo helpful. A wonderful lady from chuch made a fabulous chocolate pound cake for our homecoming. She later gave me the recipe. When I got around to baking the cake, I went by my mother-in-laws advice, the more you beat the batter the better. The cake was very dry. Now I know that once I've added the flour, mix until all ingredients are moistened and stop. Thanks for the advice! Your tip on common mistakes for cake baking is sooo helpful. A wonderful lady from chuch made a fabulous chocolate pound cake for our homecoming. She later gave me the recipe. When I got around to baking the cake, I went by my mother-in-laws advice, the more you beat the batter the better. The cake was very dry. Now I know that once I’ve added the flour, mix until all ingredients are moistened and stop.

Thanks for the advice!

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