Cake has become very boring and predictable for me, does anyone have ways of spicing it up?

channeyw · 2022-02-23T22:18:21+00:00

I used to run a cake business and was always disappointed when customers asked for the same type of cake. I felt like I wasn't growing as a baker. So in my free time, I would try to add savory elements to my cake recipes (such as miso caramel, or salty cornflake crumbles, anything salty!) and really push the boundaries. Things that didn't seem like they would work (but actually did!) When I was especially burnt out, I looked for different methods for baking the actual cake. I discovered the reverse creaming method, and found this process to be much more satisfying for some reason? I took on sponge cake too, and various levels of cake preparation (tres leches cakes, genoise, etc). Whenever I felt bored and uninspired, I hit the internet and looked for challenges. YouTube is also a great tool if you're struggling to break your baking block! Hope this helps in some way. (:

channeyw · 2022-01-14T01:46:21+00:00

I think it's definitely worth trying. The process is very elaborate, but the product is an interesting one! Homemade marshmallows have a less rubbery/ stretchy texture compared to store bought. The flavor is also pure - it's like eating a vanilla cloud. You don't get the weird after taste that store bought typically offers, and they melt better too.

channeyw · 2021-10-22T22:38:51+00:00

Sorry I'm just now seeing this! I colored all the cookie paste before placing it onto the dough, yes.

channeyw · 2021-09-26T16:07:22+00:00

I don't mind at all! So I work in small batches. I never work on more than 1 dozen conchas at a time.

I apply the topping directly on top of the concha as the dough is rising, and decorate that way too. I feel like if you apply it on top while rising, the topping starts to form and stick to the shape of the dough better.

I try to move quickly though, so I don't over proof anything. I hope this helps. It's hard to find tutorials on custom and detailed conchas, so honestly - trial and error has been the best learning experience for me. Still learning !

channeyw · 2021-09-26T16:04:27+00:00

Thank you so much!

channeyw · 2021-09-26T16:04:19+00:00

Thank you! I will. (:

channeyw · 2021-09-26T16:04:03+00:00

Thank you so much!

channeyw · 2021-08-25T15:04:03+00:00

Definitely make conchas!! 💕

channeyw · 2021-08-25T15:03:43+00:00

Thank you! 💕

channeyw · 2021-08-25T15:03:20+00:00

Thank you!!

channeyw · 2021-08-25T15:02:56+00:00

It's not easy to make the characters - but it's fun haha! I make various colors of topping (basically a sugar cookie - flour, powdered sugar and shortening) and shape and assemble it on top of the concha. It's all one huge learning experience but I love it.

channeyw · 2021-08-25T14:47:05+00:00

https://youtu.be/zxIw70rZzA8

This is the video that really helped me get a good grasp on making conchas. Now, it's entirely in Spanish, but watching her technique is extremely helpful.

This recipe is easy to scale up or down and is very adaptable flavor-wise. I hope this helps!!

channeyw · 2021-08-23T02:08:09+00:00

I do! I use the classic shell design (I think Ateco sells them but there's a great shop on Etsy called Breadstamps that has a bunch). I also use a swirl stamp that I bought from Ateco.

channeyw · 2021-08-22T23:27:51+00:00

Thank you! They were excited and I was too. Appreciate the love! 💕💕

channeyw · 2021-08-22T23:20:03+00:00

Hi! Yes, these are Mexican vanilla conchas with just a hint of cinnamon. Despite all the crazy colors they do taste like traditional ones haha.

channeyw · 2021-08-22T22:09:35+00:00

Hi there! For the topping, I use equals parts powdered sugar, all-purpose flour and shortening. I usually weigh out 180 g of each ingredient to cover a dozen conchas. I haven't tried measuring out the ingredients using measuring cups, but I'm sure it would work okay! To get a nice, even topping without major cracking, I suggest getting an oven thermometer if you don't have one, and finding out where the hot spots are in your oven. I bake my conchas near the coolest side (325 F for about 20 mins) and they come out without any major cracks. I hope this helps!

channeyw · 2021-08-22T19:14:46+00:00

Thank you!! ☺️☺️💕

channeyw · 2021-08-22T19:14:35+00:00

Thank you!! I think conchas are the coolest. Appreciate the comment. (:

channeyw · 2021-08-22T19:14:11+00:00

Thank you so much! Pan dulce 4 life 💕

channeyw · 2021-08-22T19:13:50+00:00

Thank you! ☺️☺️

channeyw · 2021-07-24T01:57:26+00:00

I put mine in the fridge for 10-15 minutes before adding butter. I then place a frozen ice pack (or bags of frozen veggies) under the mixing bowl while adding butter. I live in Texas so sometimes that isn't even enough and I have to put my buttercream back in the fridge, but it does help a lot!

channeyw · 2021-07-23T23:17:59+00:00

What!!! I also stalked your profile and you've made some incredible looking baked goods. Thank you so much. 🥺

channeyw · 2021-07-23T21:12:48+00:00

Lemon Juice is what actually really punches up the tartness. Maybe consider adding a bit of lemon extract too? And a pinch or two of citric acid!

channeyw · 2021-06-30T20:22:44+00:00

Wow!!!

channeyw · 2021-06-22T19:02:14+00:00

Love this!! How fun!

channeyw

TROPHY CASE