tag:blogger.com,1999:blog-4897079154160126133.post3828165486424950107..comments2024-03-22T02:34:48.624-07:00Comments on :pastry studio: Chocolate Rum Raisin Cake with Brown Sugar Rum Glazepastry studiohttp://www.blogger.com/profile/18236016716310805888noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-4897079154160126133.post-29376250657322960752016-12-23T05:44:13.443-08:002016-12-23T05:44:13.443-08:00Hello anu and thanks for your questions.
You can ...Hello anu and thanks for your questions.<br /><br />You can use a 9" cake pan but it will bake faster and turn out thinner. Start checking it at around 28 minutes.<br />Vanilla is vanilla extract.<br />Butter is unsalted.<br />Salt is every day table salt.<br />You can increase the sugar a tablespoon or two but any more and it will change the texture of the cake, make it perhaps too tender. And don't forget the glaze will add some sweetness as well.<br /><br />Hope you have a chance to enjoy the cake. Happy holiday to you and your family!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-66203253459107950482016-12-22T18:23:17.340-08:002016-12-22T18:23:17.340-08:00I am sorry for taking space for another question :...I am sorry for taking space for another question :(, In cake recipe i needed little bit more description for following items.<br />- Vanilla - is it vanilla extract or or there is any other form of it.<br />- Butter - salted or unsalted or sweetned<br />- any specific type of salt or daily use iodized salt can be used.<br />- can i increase the quantity of sugar, incase people prefer little extra sweet<br /><br />Thank you so much for your help and guidance. Happy Holidays!anunoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-20313691668067343422016-12-22T18:08:54.901-08:002016-12-22T18:08:54.901-08:00Hi! Loved your recipe for Chocolate Rum Raisin cak...Hi! Loved your recipe for Chocolate Rum Raisin cake. Easy to understand and follow for not so good baker like me :). I wanted to know if i can use 9inch * 2inch baking pan and will changing the pan size bring any change in backing process.anunoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-22144190977741215182016-12-21T03:34:38.493-08:002016-12-21T03:34:38.493-08:00Hello TheBeautifulBeach and thank you for remindin...Hello TheBeautifulBeach and thank you for reminding of this cake, which is especially delicious during this season. Love that you enjoyed it as much I as do. It's a bit irresistible. <br /><br />Happy holiday season!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-6868310024162703402016-12-20T14:12:00.322-08:002016-12-20T14:12:00.322-08:00Just discovered your blog and made this cake today...Just discovered your blog and made this cake today. It is out of this world! Thank you so much for this inspired combination of flavors and textures.<br />(Tip: I soaked desiccated raisins - all I had available - in rum for 24 hours and they were scrumptious!)Anonymoushttps://www.blogger.com/profile/08778704684100421851noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-44613711946058841392012-12-06T17:11:08.586-08:002012-12-06T17:11:08.586-08:00sarahm, I'm very grateful for your super kind ...sarahm, I'm very grateful for your super kind feedback on this delicious cake! So glad you enjoyed it as much as I did. Hope you have a wonderful holiday season. Cheers!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-33692122378482611852012-12-06T15:33:00.862-08:002012-12-06T15:33:00.862-08:00Thank you for this amazing recipe!!! It is definit...Thank you for this amazing recipe!!! It is definitely the best cake I have made in a long time--the flavor combination, with the rum sauce, left me utterly speechless. I will definitely be making it for Christmas for my family. Well done!sarahmhttps://www.blogger.com/profile/08456267567938768878noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-73234721929843796262012-05-19T17:50:33.064-07:002012-05-19T17:50:33.064-07:00Hello, eliabel! That looks delicious. I'm so...Hello, eliabel! That looks delicious. I'm so happy you enjoyed it!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-76042408140474461152012-05-19T15:27:06.514-07:002012-05-19T15:27:06.514-07:00I baked it again and you can see the picture here:...I baked it again and you can see the picture here: http://eliabe-l.livejournal.com/63035.html<br /><br />Thanks for sharing this wonderful recipe and thanks for your beautiful blog.eliabelhttp://eliabe-l.livejournal.comnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-81595185538442949632011-12-30T11:12:07.868-08:002011-12-30T11:12:07.868-08:00Hi, Swati. Thanks for your questions.
Did you pl...Hi, Swati. Thanks for your questions.<br /><br />Did you plump the raisins in the rum before adding to the batter?<br /><br />When you doubled the recipe, what type and size of pan did you use? This has a great deal to do with baking time but 80 minutes sounds excessive.pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-20552229488137322262011-12-30T10:53:35.361-08:002011-12-30T10:53:35.361-08:00hi I happened to come across this recipe while sea...hi I happened to come across this recipe while searching for a chocolate rum raisin cake hence this looked perfect. I made it except i used the olive oil i had. I have 2 questions - my raisins seem to sink to the bottom and also my baking time is close to 80 min (tho i did double the recipe)swatinoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-66003815197064471392010-10-04T06:04:25.987-07:002010-10-04T06:04:25.987-07:00Hello Anonymous and thanks for your questions.
Ca...Hello Anonymous and thanks for your questions.<br /><br />Cake flour has a protein content of 6% - 8% while all purpose flour has a protein content of 10% - 12%. So cake flour has less gluten and produces a much more tender product with a more delicate crumb. Cake flour comes in a box rather than a bag and should be available at most groceries. <br /><br />If you cannot find cake flour, you can try substituting a well known formula, although I have never tried it myself so can't speak to it directly. It is to measure 3/4 cup of all purpose flour and whisk in 2 Tablespoons of cornstarch (sometimes called cornflour). However, since all purpose flours vary so much in protein content, this isn't a sure-fire way to get the same texture in the cake. If you try it, please let me know how it turns out.<br /><br />The 350 degrees oven setting in this recipe is Fahrenheit. The standard conversion for Celsius is 180 degrees. The 8" x 3" pan I use here is approximately converted to 20 cm x 7 cm.<br /><br />Hope this helps!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-40521439687283609912010-10-04T04:50:47.709-07:002010-10-04T04:50:47.709-07:00Hey again, I asked the previous cake flour questio...Hey again, I asked the previous cake flour question. So sorry to take up space with another question, but I forgot to ask you is the degrees for the oven set at farenheit or degrees Celsius? Thanks a bunch :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-25213948602061883402010-10-04T03:00:02.619-07:002010-10-04T03:00:02.619-07:00Hi!! I'm trying out this gorgeous lookn recip...Hi!! I'm trying out this gorgeous lookn recipe as a Christmas treat for a close friend. I was just wondering if you could specify cake flour? I'm not exactly sure if the stores from where I'm from have "cake" flour, so to speak :) thanks for the recipe :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-88317217868614399802010-09-12T22:58:48.182-07:002010-09-12T22:58:48.182-07:00Thank you so much for this wonderful recipe.
I lov...Thank you so much for this wonderful recipe.<br />I love this cake and I hope you were able to enjoy it, too!perfumehttp://www.cheapperfumesets.comnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-39899866419431542892010-05-11T18:29:33.788-07:002010-05-11T18:29:33.788-07:00Thank you so much for this wonderful recipe. I bak...Thank you so much for this wonderful recipe. I baked it (slightly changed) for my husband's birthday. It was delicious.eliabelhttp://www.eliabe_l.livejournal.comnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-64368221789165346022010-05-05T23:43:16.986-07:002010-05-05T23:43:16.986-07:00We made this for our frat party. Phi Chi Theta lo...We made this for our frat party. <a href="http://www.pct-utsa.net/" rel="nofollow">Phi Chi Theta</a> loved it!Unknownhttps://www.blogger.com/profile/15603295451593559843noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-59786226051940988592010-05-04T17:04:38.572-07:002010-05-04T17:04:38.572-07:00Hi Anonymous and thanks for your compliments on my...Hi Anonymous and thanks for your compliments on my blog! I'm glad to hear you got the nerve to try a recipe because I do try to make the instructions clear and the methods fairly simple.<br /><br />I'm wonder if you used an 8" cake pan? Even using a cake pan that is 9" can make a big difference in the end product. Also, the recipe calls for baking SODA rather than baking POWDER, so I'm not sure if you meant to say baking soda. Baking soda is about 4 times as strong as baking powder and is used with recipes that contain an acidic ingredient, like cocoa, sour cream, buttermilk, yogurt, brown sugar, etc. <br /><br />Here are some common reasons for cakes not rising sufficiently:<br /><br />1. Oven temp too low, which can happen if your oven isn't calibrated properly. Each oven has its own issues and hot spots, so it's good to buy a little temperature gauge to see if it's holding the right temperature.<br />2. Over-beating or under-beating the batter. Butter, oil, sugar and eggs (1 at a time) need to be aerated and emulsified, so be sure you are mixing well during each of those stages. Once you add any other liquids and flour, then you need to be careful not to overmix. Once your batter is mixed, put it in the oven immediately to capture the full effect of baking soda or baking powder.<br />3. Baking soda or baking powder that has expired. Check your container for an expiration date or test a spoon in a glass of water to see if it activates.<br />4. Adding extra ingredients not in the recipe. Depending on the nature of the composition and weight of extra ingredients, the chemistry may change or the baking time may change.<br /><br />Because cocoa has such a strong flavor, if you want to taste the impact of the oil, it is important to use one with a big flavor that will stand up to the chocolate. <br /><br />I hope this helps. I love this cake and I hope you were able to enjoy it, too!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-78382944868131373992010-05-04T15:52:38.024-07:002010-05-04T15:52:38.024-07:00firstly, just want to congratulate you on a fantas...firstly, just want to congratulate you on a fantastic and drool inducing blog! I finally got the guts to make one of your cake recipes - obviously this one and it was fantastic! I do have a couple of technical questions though - mostly due to my cake not reaching the heights of the one in your images! firstly, i prepared the baking powder & the flour first- would this have caused the low cake? AND does the olive oil need to be really strong in flavour to survive the cooking process? I used a local fruity oil - and while the cake was moist I can't say i noticed any oil notes in the flavour - or perhaps i over did it with the rum...<br /><br />CheersAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-89609305668103704272010-04-30T19:48:17.814-07:002010-04-30T19:48:17.814-07:00Chocolate has always been my weakness. This just ...Chocolate has always been my weakness. This just looks majestic.start a web businesshttp://sellitontheweb.com/blog/start-web-business/noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-47751461312716389592010-04-20T00:47:52.401-07:002010-04-20T00:47:52.401-07:00Chocolate cakes are my favorite! I'm really go...Chocolate cakes are my favorite! I'm really going to try this one. Thank you for sharing.home based businesseshttp://www.liber8life.com/noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-83396689293878085462010-03-25T19:32:43.594-07:002010-03-25T19:32:43.594-07:00it truly is a gorgeous dessert!it truly is a gorgeous dessert!Jenhttp://www.gourmetfoodandgifts.comnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-9673519783256369492010-03-25T13:51:40.647-07:002010-03-25T13:51:40.647-07:00I have almost everything to make this... I am goin...I have almost everything to make this... I am going for it! Maybe minus the raisins:) They haunt me...Modern Crushhttps://www.blogger.com/profile/11625585557980927732noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-54687796207587410162010-03-24T08:45:56.680-07:002010-03-24T08:45:56.680-07:00Thanks to all for your lovely support of my blog. ...Thanks to all for your lovely support of my blog. I appreciate your comments.<br /><br />Umi, you can substitute brandy or if you're looking for something non-alcoholic, you can try coffee, although I haven't tested that substitution.pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-88877337850298306272010-03-24T08:04:19.849-07:002010-03-24T08:04:19.849-07:00what is the best substitue for rum?what is the best substitue for rum?Umihttps://www.blogger.com/profile/06744788628246525482noreply@blogger.com