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Do you think I would have any problem doubling this recipe?
- Thread starter cynupstateny
- Start date
cynupstateny
Well-known member
Also, I’m using buttemilk instead of regular for more Tang.
Cyn, You may find this helpful
From The Kitchen.com
https://www.thekitchn.com/make-it-double-best-tips-for-making-double-batches-of-muffins-cookies-breads-180249
From The Kitchen.com
https://www.thekitchn.com/make-it-double-best-tips-for-making-double-batches-of-muffins-cookies-breads-180249
Cyn, my only concern would be the baking soda reaction to the buttermilk.
Do I understand that you are removing the milk + lemon juice to equal the buttermilk? Rose Levy Beranbaum has 6 inches worth of text alone on the reactions of baking soda and baking powder.
"Because of the acidity of products varies, there is a risk of adding more baking soda than can be dissipated by the amount of acid present. This excessive alkalinity will slow down coagulation of the proteins and result in a coarse, open crumb and a bitter, steely flavor. It is preferable to use too little baking soda rather than too much."
God, I love "The Cake Bible."
If so, I would be hesitant to double the baking soda. In fact, I feel it would be safer to mix each batch separately, as the blog author feels very confident in it.
I offer this safer course having screwed up not one, but two carrot cakes this weekend because I forgot to use the balloon whisk to beat my eggs and sugar before emulsifying the oil. The second cake was edible but not as high as it should have been.
https://recipeswap.org/fun/wp-content/uploads/swap-photos/brandt-baby-cake.jpg
Do I understand that you are removing the milk + lemon juice to equal the buttermilk? Rose Levy Beranbaum has 6 inches worth of text alone on the reactions of baking soda and baking powder.
"Because of the acidity of products varies, there is a risk of adding more baking soda than can be dissipated by the amount of acid present. This excessive alkalinity will slow down coagulation of the proteins and result in a coarse, open crumb and a bitter, steely flavor. It is preferable to use too little baking soda rather than too much."
God, I love "The Cake Bible."
If so, I would be hesitant to double the baking soda. In fact, I feel it would be safer to mix each batch separately, as the blog author feels very confident in it.
I offer this safer course having screwed up not one, but two carrot cakes this weekend because I forgot to use the balloon whisk to beat my eggs and sugar before emulsifying the oil. The second cake was edible but not as high as it should have been.
https://recipeswap.org/fun/wp-content/uploads/swap-photos/brandt-baby-cake.jpg
cynupstateny
Well-known member
Well, there in the oven! Thank you for the information.
I have made single batch before using buttermilk. I just put a pinch more baking soda in. This time I did two pinches! We’ll see how they come out.
I have made single batch before using buttermilk. I just put a pinch more baking soda in. This time I did two pinches! We’ll see how they come out.
cynupstateny
Well-known member
They’re . I do know the difference but I dictated
cynupstateny
Well-known member
Just thought I would post a follow up. The cupcakes are excellent!
cynupstateny
Well-known member
I subbed buttermilk for regular, used a lot more lemon juice and zest , I didn't measure, just
kept tasting the batter, cut out the almond and used about 3/4 tsp baking soda.
They are delicious, especially with Gayle Gand's buttercream icing, also with a lot of lemon juice and zest.
They didn't dome as much as the single batch I made a couple of weeks ago but the crumb was still light and airy.
kept tasting the batter, cut out the almond and used about 3/4 tsp baking soda.
They are delicious, especially with Gayle Gand's buttercream icing, also with a lot of lemon juice and zest.
They didn't dome as much as the single batch I made a couple of weeks ago but the crumb was still light and airy.
cynupstateny
Well-known member
Beautiful cake, Mar!
cynupstateny
Well-known member
Sorry, no idea. Maybe something lower like an 8 inch square for a single recipe and a 13x9x2 for
double? Don't go by what I say. I usually end up feeding the beast (garbage disposal) when I switch pans!
double? Don't go by what I say. I usually end up feeding the beast (garbage disposal) when I switch pans!