tag:blogger.com,1999:blog-4279311869237231755.post7974540883593115825..comments2024-02-13T20:28:52.794-05:00Comments on A Cake Bakes in Brooklyn: Harvard v. Princeton: The Cake-OffSusanhttp://www.blogger.com/profile/11692999404326628908noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-4279311869237231755.post-475950901386851012013-05-24T16:34:54.028-04:002013-05-24T16:34:54.028-04:00I have to laugh as I read through here. Fanny Farm...I have to laugh as I read through here. Fanny Farmer vs. 1930's Boston Cooking School Cook book. Both are hand in hand together. Research Fanny Farmer...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4279311869237231755.post-24006114098391602962011-01-15T13:43:32.513-05:002011-01-15T13:43:32.513-05:00Try using the Fanny Farmer recipe for the Princeto...Try using the Fanny Farmer recipe for the Princeton Orange Cake. That recipe calls for cake flour which will make a pleasing texture and crumb. Fanny Farmer suggests a White Mountain Cream Frosting.<br /><br />For more information about cake flour and a cake flour substitute, read the following (source: http://www.wisegeek.com/what-is-cake-flour.htm).<br /><br />Cake flour is a highly specialized type of wheat flour, intended for use in making cakes, cookies, and other delicate baked goods. Several characteristics differentiate cake flour from other wheat flours, making it unsuitable for certain tasks like baking bread. Many markets carry cake flour, and in a pinch a substitute can be made with ¾ cup sifted bleached all purpose flour and two tablespoons of cornstarch.<br /><br />When baking a cake, most cooks aim to create a light, fluffy cake with a tender crumb. This requires a flour with a low protein content, as protein promotes the production of gluten, which can make baked goods more tough. It also means that the flour must be very finely milled, to keep baked goods from getting heavy. Finally, a flour which is starchy and able to hold large amounts of fat and sugar without collapsing is required.<br /><br />Source: http://www.wisegeek.com/what-is-cake-flour.htmAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4279311869237231755.post-89065903407588712822010-11-25T13:41:44.859-05:002010-11-25T13:41:44.859-05:00I don't know where you got your recipe for Pri...I don't know where you got your recipe for Princeton cake, but I have made it-- MANY times, and of course, I changed the recipe, as I always seem to do! In my cake, I first cooked orange slices, in bottom of heavy (oven safe) pan (on top of stove), than did the cake, as usual, but for texture, I DID add not only the grated rind and juice, I also sectioned an orange and wow; texture was there, and my cake did not fall in any place. One thing you must do, when baking upside-down cakes, is to ladle the cake=mix on top of the fruits. It works, and it spreads evenly.. IN the end, I had a very light cake, which was inverted and the boiled slices were the topping. If you would like, I can send you my revised recipe. OR, look up Princeton Cake, in Fanny-Farmer, the oldest and best stand-by, im MY library! <br />Good luck with it next year!AnneBeckhttps://www.blogger.com/profile/18221725749796995774noreply@blogger.comtag:blogger.com,1999:blog-4279311869237231755.post-49000028961537450902010-06-04T01:03:34.378-04:002010-06-04T01:03:34.378-04:00It's funny, but I just made the Princeton oran...It's funny, but I just made the Princeton orange cake for my girlfriends birthday. I used a chocolate frosting for the cake and it was delicious. I didn't encounter any problems with it rising, however it cooked in half the time the recipe called for. I got mine out of the fanny farmer cook bookJacobnoreply@blogger.comtag:blogger.com,1999:blog-4279311869237231755.post-44795835239729034072010-04-11T15:25:19.767-04:002010-04-11T15:25:19.767-04:00@Margaret: Well, you know it wasn't me. I...@Margaret: Well, you know it wasn't me. I'm sure I couldn't figure out how to moderate (i.e., make disappear) comments if my life depended on it! Try to repost.Susanhttps://www.blogger.com/profile/11692999404326628908noreply@blogger.comtag:blogger.com,1999:blog-4279311869237231755.post-78736200911787462882010-04-10T10:37:15.326-04:002010-04-10T10:37:15.326-04:00Speaking of blogger challenges, i did post a reply...Speaking of blogger challenges, i did post a reply re: Paul's distaste for all things Jersey. But it seems to have been "disappeared".margaretnoreply@blogger.comtag:blogger.com,1999:blog-4279311869237231755.post-22131989135170035612010-04-09T14:15:32.421-04:002010-04-09T14:15:32.421-04:00@Anthony: Thanks so much.
@Anonymous: While I&#...@Anthony: Thanks so much. <br />@Anonymous: While I'm often up that early, the answer is no. I can't seem to adjust the time gadget on Blogger, but I'm so technically challenged about so many more important things, I've put that on the back burner, so to speak.Susanhttps://www.blogger.com/profile/11692999404326628908noreply@blogger.comtag:blogger.com,1999:blog-4279311869237231755.post-30550299523326436582010-04-09T11:38:28.386-04:002010-04-09T11:38:28.386-04:00Did you really post this at 4:58 AM??Did you really post this at 4:58 AM??Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4279311869237231755.post-954447130065709962010-04-07T11:02:02.714-04:002010-04-07T11:02:02.714-04:00Both cakes look simply amazing!Both cakes look simply amazing!anthony0358https://www.blogger.com/profile/05541337439114349523noreply@blogger.com