We love Wacky Cake! A note from living at high altitude ... my wacky cake cupcakes were delicious but a bit flat and even sunken, so I dug out my cookbooks to read up on baking at high altitude, and based on that info made the following adjustments to the recipe: 1) reduced the baking soda to 3/4 teaspoon 2) reduced the sugar by a couple tablespoons 3) increased the baking temperature to 375 degrees 4) reduced the baking time a couple minutes (cupcakes I do about 18 min) After making those...
I've been making Wacky cake for years, and my family loves it....as cakes, cupcakes, etc. I need to make one tomorrow for my dad's birthday, but my mom is allergic to all vinegars! (I usually use cider vinegar in it.) If I use lemon juice (a common substitute for vinegar), will it adversely affect the taste of chocolate wacky cake? Is there something else I can use? Thanks!!
You really just need any acid....what about some orange juice?? Orange goes well w/ chocolate, but I don't think it will actually change the taste. I tried to make a chocolate orange one time and used the full cup of OJ and it was only a hint of flavor.
I use lemon all the time. It works just fine and doesn't affect the chocolate flavor. I've found that lemon juice seems to make the cake rise the best out of all the acids.
Thanks everyone!!! I'm out of orange juice (!), so I'll go with the lemon! Originally Posted by melkorey: I use lemon all the time. It works just fine and doesn't affect the chocolate flavor. I've found that lemon juice seems to make the cake rise the best out of all the acids.
Lynn used the Kathy P Wacky Cake recipe to make this chocolate raspberry heart-shaped cake: She shared that to make the heart shape, she used an 8 inch square pan + 8 inch round pan. Cut round cake in half and put on 2 sides of the square cake. Here is a link to Chocolate Silk Frosting and Vanilla Silk Frosting . There are ways to make these recipes free of the top 8 allergens, so if you have questions, please let us know! (For example, there are soy-free shortenings, and dairy- and soy-free...
Originally Posted by LSK: We love Wacky Cake! A note from living at high altitude ... my wacky cake cupcakes were delicious but a bit flat and even sunken, so I dug out my cookbooks to read up on baking at high altitude, and based on that info made the following adjustments to the recipe: 1) reduced the baking soda to 3/4 teaspoon 2) reduced the sugar by a couple tablespoons 3) increased the baking temperature to 375 degrees 4) reduced the baking time a couple minutes (cupcakes I do about 18...
Originally Posted by SandyGirl: Dear Lynn, Do you use the 1 3/4 cup gluten free flour blend (as suggested above) or just the 1 1/2 cups? I am dealing with high altitude in Albuquerque, NM. How much xanthan gum do you tend to use in your recipes? It's all a delicate balance! I've been dealing with this for the last 15 years due to my son who is allergic to milk, wheat, egg, and nuts. Thanks. Oh gosh - I don't have any experience with gluten-free baking. My guess is to follow the instructions...
I would definitely use the 1 3/4 cup of gf flour. Otherwise the batter is way too thin. If your mix does not contain xanthan, then add 1/2 tsp per cup.
Originally Posted by Kids With Food Allergies: Lynn used the Kathy P Wacky Cake recipe to make this chocolate raspberry heart-shaped cake: What type of cocoa powder does everyone use? She shared that to make the heart shape, she used an 8 inch square pan + 8 inch round pan. Cut round cake in half and put on 2 sides of the square cake. Here is a link to Chocolate Silk Frosting and Vanilla Silk Frosting . There are ways to make these recipes free of the top 8 allergens, so if you have...
Kathy, I'm still updating the styling of the "Quotes", so it may still be hard to see at the moment. The question above is asking, " What type of cocoa powder does everyone use?"
Chance! Our SafeEats Recipe Database has instructions for making Kathy P's Wacky Cake gluten free -- it's a very forgiving cake recipe, so hopefully it will work for you. What allergies do you manage?
Wheat, peanuts, tree nuts, sesame, milk, casein, and egg. That's all I can think of right now but I think there are more. Just passed soy challenge!!!!
C'mon over to the food and cooking forum , where lots of great cooks are around who can help you find safe substitute ingredients for all of those "avoids!"
If you don't need these to be gluten free, they can be made with wheat flour. My favorite combo is 1 1/2 cups all purpose flour plus 1/2 cup whole wheat pastry flour. But you can use 2 cups all purpose flour also.
Cocoanut milk does not happen in our local grocery stores...and I live 130 miles from a big town where this product is available. Will the top recipe work with regular milk and be flaky? I am so anxious for a biscuit that is not like a hockey puck in texture, and probably flavor. Have never tried to eat a hockey puck, but they don't sound yummy!!! Thanks.
They should work w/ cow's milk (I'm assuming that's what you mean by regular milk) or most other milk alternatives. I've used unsweetened unflavored soy milk as well. The "flaky" part mainly comes in w/ not overworking things. Don't be too aggressive on cutting in the fat. It's OK to have some pieces you can actually see. And then handle it gently so you don't heat things up w/ your hands. GL - I hope they come out well for you! I've baked many a hockey puck in my day....but have always been...
Thank you. Yes, I was referring to milk out of a jug..cows milk!!! I have a problem with soy, also. Don't do eggs..anything connected with a bird, wheat and soy and a couple of other items...like watermelon!! Again, thanks. Will try these tomorrow.
You are most welcome! I'm glad they turned out well and hope they become a new family favorite. Now I want biscuits! My kids would happy to come home to biscuits.
I noticed your comment about using a scale. I have read other bakers who prefer weighing their flours on a scale too. Are the measurements in parentheses the numbers that you use for measuring with a scale? What at kind of scale do you have?
Yes I always use a scale these days. I have a Cuisinart scale I got at Bed, Bath & Beyond with a coupon. Just be sure that it has 1g granularity. I put my mixing bowl on the scale and tare it which zeros out the weight. I weigh out the first flour then tare again to measure the next. I mix up my flour mixes by weight as well and write the per cup weight on the container. The numbers I'm parentheses are the individual weights in grams.
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