The Cake Thread

[Weave]

Somebody help me with Sizzle's cake. The second part is making the topping, mixing in the flour, sugar, cinnamon, etc...... The only direction it gives is "combine topping ingredients with a pastry cutter until crumbly". Does the mixture turn out somewhat hard and can be broken up into pieces with a cutter? Do you lay it out like dough and cut it into pieces? 

 

I haven't looked at the recipe, but generally, if you are using a pastry cutter to cut in fat, you are making a mixture that is just like you quoted, crumbly.  Think crumb topping.  usually an all dry ingredient mix, so you wouldn't lay it out like dough, you'd leave it all in a mixing bowl while you "cut" it.  A pastry cutter looks like the image below.  You are cutting the fat (butter, lard, whatever) into tiny pieces with it and at the same time mixing it into the flour, etc. 

 

[...]

JJFIVEOH, on 08 Mar 2016 - 4:46 PM, said:

Somebody help me with Sizzle's cake. The second part is making the topping, mixing in the flour, sugar, cinnamon, etc...... The only direction it gives is "combine topping ingredients with a pastry cutter until crumbly". Does the mixture turn out somewhat hard and can be broken up into pieces with a cutter? Do you lay it out like dough and cut it into pieces? 

 

You can mix it together and do exactly this.  Just plop the chunks into the batter in the pan.  The brown sugar mixture will melt and spread as it bakes, leaving you with pockets and veins not unlike gold deposits in the earth, except tastier.

Edited March 8, 2016 by SiZzlEmeIsTEr

[Stoner]

JJ, use your fingers. It's a great stress-buster.

[JJFIVEOH]

OK, got it, thanks guys. I've done a lot of desserts over the years but never had to use a pastry cutter. I could have just looked it up. Looks like making mashed potatoes the old fashioned way. 

JJ, use your fingers. It's a great stress-buster.

 

I might just do that. Wouldn't be the first dessert I've made without utensils. 

[Weave]

OK, got it, thanks guys. I've done a lot of desserts over the years but never had to use a pastry cutter. I could have just looked it up. Looks like making mashed potatoes the old fashioned way. 

 

I might just do that. Wouldn't be the first dessert I've made without utensils. 

 

Now go make biscuits.

 

You're welcome.

[Eleven]

JJ, use your fingers. It's a great stress-buster.

 

It's also a lot more pleasurable for her.  I mean, look at that thing.

[JJFIVEOH]

It's also a lot more pleasurable for her.  I mean, look at that thing.

 

It's just waiting to get massaged. 

[JJFIVEOH]

Let's see how this turns out. The worst part is beating the egg whites. 

 

[JJFIVEOH]

[JJFIVEOH]

Awesome cake, thanks Sizzle!! Want a piece?

 

[Stoner]

JJ, looks like you nailed it. Is it moist?

[Eleven]

It's also a lot more pleasurable for her.  I mean, look at that thing.

 

 

It's just waiting to get massaged. 

 

 

JJ, looks like you nailed it. Is it moist?

[JJFIVEOH]

JJ, looks like you nailed it. Is it moist?

 

You know it! Moist and greasy.

[...]

Awesome cake, thanks Sizzle!! Want a piece?

 

Good job! Was it a little gooey? I love it a little gooey.

[JJFIVEOH]

Good job! Was it a little gooey? I love it a little gooey.

 

 

Not quite gooey, but it's moist. Maybe next time I'll try baking it for 36-38 minutes instead of 42. The crumb layer definitely makes it, very cinnamon heavy. 

 

That or stick it in the microwave for a few seconds before eating. Three sticks of butter, it almost has to get gooey. 

Edited March 11, 2016 by JJFIVEOH

[Stoner]

You're gonna get worms! I'd recommend baking at least an hour. :wallbash:

[Cereal]

http://www.youtube.com/watch?v=gvmpfTQTbZY

[JJFIVEOH]

You're gonna get worms! I'd recommend baking at least an hour. :wallbash:

 

Mmmmm, it's even better now that it sat for 2 days.

[...]

Mmmmm, it's even better now that it sat for 2 days.

It has to be like candy, now.