May 18th, 2005

Bundt Cake

I love my Bundt cake pan. Mostly because it makes any cake look fancy without any icing. All you need is a little powdered sugar - sifted. I use a little strainer (the kind you'd use for lemon juice, like here) for sifting, otherwise you get clumpy looking sugar.  I make a chocolate one and use agar agar to give it a very fine crumb, good structure and a glossy shine. The one here is Lemon Coconut and the consistency of the crumb is more "muffin-y" but it's definitely a cake, it depends solely on the gluten in the flour for the structure. When starting out with Bundt cakes, if you are veganizing a recipe yourself, look for recipes that don't use more than 2 eggs and use the "leave it out" method, replacing both eggs with 1/4 cup of the milk of your choice. You want the batter to be a little thicker   than a dairy cake (like a pound cake batter) or it won't rise correctly.

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It's pie season! Well, it's always pie season at PPK headquarters but now it's super duper pie season.

Poll #496406 Which pie is best?

Which fruit pie is best?

Apple
22(30.6%)
Blueberry
8(11.1%)
Cherry
11(15.3%)
Peach
12(16.7%)
Strawberry
3(4.2%)
Lingdonberry (never had one, just like saying it)
3(4.2%)
Something with rhubarb in it
13(18.1%)

View poll results