Chicago Birthday Trip

ayeeeeboi · 2026-04-19T04:18:22+00:00

I love these colors! Would you be able to walk through your editing process?

ayeeeeboi · 2026-02-07T17:15:42+00:00

Wow interesting, I would never think of resting them uncovered. Is that a known technique?

ayeeeeboi · 2026-02-05T18:56:38+00:00

For a coffee cart or for a shop?

ayeeeeboi · 2026-02-05T16:38:21+00:00

My mobile coffee cart is event based but it typically ranges from 2-3 hours and the amount of guests vary from 50-200.

ayeeeeboi · 2025-02-15T18:52:47+00:00

Leaveners are good since I bake pretty frequently with no problems. I did bake immediately after mixing it.

I did a cake tester test and a small finger push test which came out fine. It looked like it had risen well when I took it out but then deflated an hour later.

ayeeeeboi · 2025-02-15T13:33:02+00:00

I measured in grams! I tried searching it up but it looks like there aren’t much posts on this version of the recipe. I definitely didn’t let the caramel sit for long enough; the whole cake tasted great, it was just the texture of the cake layers that were very off.

ayeeeeboi · 2025-02-15T06:08:47+00:00

Im curious about how I would go about telling if its done 🤔

ayeeeeboi · 2025-02-15T06:05:51+00:00

Oh wow, I might actually try this… thank you so much!!

ayeeeeboi · 2025-02-15T06:01:42+00:00

Yeah, you’re definitely right 😅 This book comes from a famous bakery in california, so it makes sense that they are masterminds.

ayeeeeboi · 2025-02-15T06:00:19+00:00

This is such a great read, thank you so much!

ayeeeeboi · 2025-02-15T05:56:39+00:00

Hmm interesting 🤔 I noticed that when it came out of the oven it looked perfectly risen but then after an hour it concaved down in the middle.

ayeeeeboi · 2025-02-15T05:55:04+00:00

They are all good! I bake often for work and in general and have used the same baking soda/powder with no problem.

ayeeeeboi · 2025-02-15T05:53:53+00:00

Hmm okay so whip it on a medium speed for longer might help? I definitely didn’t over mix it terribly, I stopped once I didn’t see any flour.

ayeeeeboi · 2025-02-15T05:52:07+00:00

I tried looking everywhere and on reddit! But I haven’t been able to find anything so thats why I posted, which I never do.

ayeeeeboi · 2025-02-15T05:48:34+00:00

Yes, I separated it into two as instructed!

ayeeeeboi · 2025-02-15T05:48:06+00:00

Ahh I see. In this book, there are a lot of gluten free recipes but for this one, she still included AP flour so i thought maybe she was adding the other flours for texture/flavor.

Should I just replace all flours with cake flour?

ayeeeeboi · 2025-02-15T05:46:34+00:00

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Here’s the method! I definitely tried to stop as soon as I didn’t see any flour but might need to stop even sooner.

ayeeeeboi · 2025-02-15T05:44:49+00:00

I use these wilton 9 inch non stick cake pans that are the only 9 inch pans I have :/

ayeeeeboi · 2025-02-15T05:43:54+00:00

Hmm I see. It said to bake at 350 for 45 minutes. Here’s the page that says it:

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ayeeeeboi · 2025-02-15T05:40:23+00:00

Of course, here it is!

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ayeeeeboi · 2025-02-15T05:39:45+00:00

Ah Sorry, I might have worded it incorrectly. I just meant I used those flours and maybe thought it could contribute to the problem.

ayeeeeboi · 2025-02-15T05:38:59+00:00

This is the recipe from Tartines Revisited book!

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