What do you get when the frosting is too warm to pipe your regular way? A new way of piping! |
Analysis of the Cake
After the disappointing results from Martha's cookbook previously, I was one part skeptical of this recipe one part super anxious to potentially have a new found yellow cake recipe. And I have to say, I'm pretty sure my search for the perfect yellow cake recipe has ended.
A sea of golden-yellow cupcakes, baked to perfection |
- These cupcakes couldn't have possibly baked any more beautifully than they did. Perfectly domed in the middle, perfectly golden at the edges. Almost too pretty to eat.....almost.
- They had a completely new method of mixing that I'm curious to learn more about the science of and which I'm also fairly certain led to the perfect yellow cake taste of the cake. The process involved heating up the egg prior to mixing with the dry ingredients as well as heating the milk and butter pre-group mix.
- The taste balanced itself extremely well with the strength of the dark chocolate butter-cream. It presented a buttery texture and mellow flavor to counteract the richness of the frosting, unlike the previous adventure in yellow cupcaking.
- The inside was delightfully moist, had the perfect crumb (not too crumbly, not too stiff), held it's shape well outside of the wrapper, and had a slight buttery after-taste on the tongue (and really, who doesn't like butter?)
NOM! |
The Nays
- The tops were a little on the crispier side, but I think this could have been operator error in over baking. This will be easily remedied the next time I bake these bad boys however.
Analysis of the Frosting
See previous entry
Taste-tester # 1: Ohmuhlord status confirmed!
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