https:\/\/cakesbymk.com\/recipe\/soft-vanilla-cake\/<\/a> and have a twist. So that I can understand what mistake I do, understand more on textures and what ingredients do.<\/p>\n\n\n\nMessing with ingredient quantity.\u00a0<\/strong><\/p>\n\n\n\nCake baking with twist #1 <\/strong><\/p>\n\n\n\nMessing with flour<\/strong><\/p>\n\n\n\n\n- Cake 1 \u2013 little flour 45g<\/li>\n\n\n\n
- Cake 2 \u2013 exact quantity required \u2013 75g<\/li>\n\n\n\n
- Cake 3 \u2013 more flour 95g<\/li>\n\n\n\n
- My observations<\/strong><\/li>\n\n\n\n
- 1.consistently of batter was different. More flour I put, the more thick it is- 3,2,1<\/li>\n\n\n\n
- 2.the time taken was also different- 2,3,1<\/li>\n\n\n\n
- 3.density 3,2,1<\/li>\n\n\n\n
- 4.texture- 1.light,chewy. 2.fluffy, light, soft 3.little hard, dry<\/li>\n\n\n\n
- 5.crumbs- 1,2,3<\/li>\n\n\n\n
- 6. Moisture-1,2,3<\/li>\n\n\n\n
- 7.taste- loved 3 of them. 1.i could feel fat around my mouth a little,flavour was more prominent. 2.perfect 3.I could still taste flour<\/li>\n\n\n\n
- 8.uses- 1.brownies,lava cakes, 2.sponge cakes, 3.pound cake\u00a0<\/li>\n\n\n\n
- 9.structures-1.had holes in the bottom,soft in the middle, weak 2.okay okayyyy structure 3.hard and prominent stature\u00a0<\/li>\n\n\n\n
- 10. Smell \u2013 I forgot to do that. \ud83d\ude05<\/li>\n<\/ul>\n\n\n\n
Messing with sugar\u00a0<\/strong><\/p>\n\n\n\n\n- Cake baking with twist #2 <\/strong><\/li>\n\n\n\n
- Cake 1 \u2013 little sugar 15g<\/li>\n\n\n\n
- Cake 2 \u2013 exact quantity required \u2013 42g<\/li>\n\n\n\n
- Cake 3 \u2013 more flour 60g<\/li>\n\n\n\n
- My observations<\/strong><\/li>\n\n\n\n
- 1.consistently of batter \u2013 not much different.\u00a0<\/li>\n\n\n\n
- 2.the time taken was slightly similar\u00a0<\/li>\n\n\n\n
- 3.density\u00a0<\/li>\n\n\n\n
- 4.texture- 1.soft, very little dry. 2.fluffy, light, soft 3.very tender,soft<\/li>\n\n\n\n
- 5.crumbs- 3,2,1<\/li>\n\n\n\n
- 6. Moisture-1,2,3<\/li>\n\n\n\n
- 7.taste- 1.doesn\u2019t taste good, it was like I was eating flavorless cake with little sugar here and there. 2.it\u2019s was perfect. 3.too soft and sweet that my throat felt weird after eating.\u00a0<\/li>\n\n\n\n
- 8.uses- sweetness, flavor.\u00a0<\/li>\n\n\n\n
- 9.structures-colour is different- 3,2,1. 3.too tender\u00a0<\/li>\n\n\n\n
- 10. Smell \u2013 I forgot to do that today too \ud83d\ude2b<\/li>\n<\/ul>\n\n\n\n
Messing with egg<\/strong><\/p>\n\n\n\n\n- Cake baking with twist #3 <\/strong>\u00a0<\/li>\n\n\n\n
- Cake 1 \u2013 no egg<\/li>\n\n\n\n
- Cake 2 \u2013 required egg<\/li>\n\n\n\n
- Cake 3 \u2013 more egg<\/li>\n\n\n\n
- My observations<\/strong><\/li>\n\n\n\n
- 1.consistently of batter \u2013 1,2,3<\/li>\n\n\n\n
- 2.the time taken was slightly similar\u00a0<\/li>\n\n\n\n
- 3.density 3,1,2<\/li>\n\n\n\n
- 4.texture- 1.chewy,not aerated,little thick. 2.fluffy,soft,airy. 3,too thick,chewy,more like a hard pudding.<\/li>\n\n\n\n
- 5.crumbs- 2,1,3<\/li>\n\n\n\n
- 6. Moisture-3,2,1<\/li>\n\n\n\n
- 7.taste- 1.little chewy,flour taste was dominating. 2.it\u2019s was perfect. 3.Egg taste was dominating,thick,too chewy<\/li>\n\n\n\n
- 8.uses- aeration, aroma,leavening agent\u00a0<\/li>\n\n\n\n
- 9.structures-1,2,3. 3.too thick<\/li>\n\n\n\n
- 10. Smell \u2013 had a strong smell of egg in 3. 1,2good vanilla aroma.<\/li>\n<\/ul>\n\n\n\n
Messing with baking powder<\/strong><\/p>\n\n\n\n\n- Cake baking with twist #4 \u2013 <\/strong>made 3 cupcakes (\u215b\u00a0 of above Recipe)\u00a0<\/li>\n\n\n\n
- Cake 1 \u2013 no baking powder<\/li>\n\n\n\n
- Cake 2 \u2013 exact quantity required \u00bc\u00a0<\/li>\n\n\n\n
- Cake 3 \u2013 more baking powder \u00bd\u00a0<\/li>\n\n\n\n
- My observations<\/strong><\/li>\n\n\n\n
- 1.consistently of batter \u2013 same<\/li>\n\n\n\n
- 2.the time taken was same\u00a0<\/li>\n\n\n\n
- 3.density \u2013 1,2,3<\/li>\n\n\n\n
- 4.texture- 1.slightly dry,smooth. 2.fluffy, light, soft 3.fluffy,soft<\/li>\n\n\n\n
- 5.crumbs- 3,2,1 Volume-3,2,1<\/li>\n\n\n\n
- 6. Moisture-1,2,3<\/li>\n\n\n\n
- 7.taste- 1.tasty but it doesn\u2019t taste like cake. 2.tasty,sweet,melting in mouth 3.tasty but the baking powder tasted a little bit.<\/li>\n\n\n\n
- 8.uses-3. too fluffy cakes (green moss), leavening agent, helps in lighting.\u00a0<\/li>\n\n\n\n
- 9.structures-1.packed,2.stable, 3.not very stable<\/li>\n\n\n\n
- 10. Smell \u2013 1,2 smelled normal. 3.the smell was little unpleasant\u00a0<\/li>\n<\/ul>\n\n\n\n
Messing with baking soda\u00a0<\/strong><\/p>\n\n\n\n\n- Cake baking with twist #5 \u2013 <\/strong>made 3 cupcakes (\u215b\u00a0 of above Recipe)\u00a0<\/li>\n\n\n\n
- Cake 1 \u2013 no baking soda<\/li>\n\n\n\n
- Cake 2 \u2013 exact quantity required soda \u215b\u00a0<\/li>\n\n\n\n
- Cake 3 \u2013 more baking powder \u00bd\u00a0<\/li>\n\n\n\n
- My observations<\/strong><\/li>\n\n\n\n
- 1.consistently of batter \u2013 same<\/li>\n\n\n\n
- 2.the time taken was same\u00a0<\/li>\n\n\n\n
- 3.density \u2013 1,2,3<\/li>\n\n\n\n
- 4.texture- 1.dry,not very fluffy . 2.fluffy, light, soft 3.too fluffy,soft<\/li>\n\n\n\n
- 5.crumbs- 3,2,1 Volume-3,2,1<\/li>\n\n\n\n
- 6. Moisture-3,2,1<\/li>\n\n\n\n
- 7.taste- 1.powdery, little change in flavour. 2.tasty,sweet,melting in mouth 3.too bitter,couldn\u2019t even have a bite\u00a0<\/li>\n\n\n\n
- 8.uses-3. Leavening agent, addes moisture\u00a0<\/li>\n\n\n\n
- 9.structures-1.packed,2.stable, 3.not very stable,it raised up and up and collapsed in center.\u00a0<\/li>\n\n\n\n
- 10. Smell \u2013 1,2 smelled normal. 3.the smell was very unpleasant<\/li>\n<\/ul>\n\n\n\n
Messing with buttermilk\u00a0<\/strong><\/p>\n\n\n\n\n- Cake baking with twist #6<\/strong><\/li>\n\n\n\n
- Cake 1 \u2013 no buttermilk\u00a0<\/li>\n\n\n\n
- Cake 2 \u2013 exact quantity required buttermilk 45g<\/li>\n\n\n\n
- Cake 3 \u2013 more buttermilk 65g<\/li>\n\n\n\n
- My observations<\/strong><\/li>\n\n\n\n
- 1.consistently of batter \u2013 3,2,1<\/li>\n\n\n\n
- 2.the time taken was slightly same\u00a0<\/li>\n\n\n\n
- 3.density \u2013 1,3,2<\/li>\n\n\n\n
- 4.texture- 1.dry,not very fluffy,no moisture. 2.fluffy, light, soft 3.soft,pasty.<\/li>\n\n\n\n
- 5.crumbs- 3,2,1 Volume-3,2,1<\/li>\n\n\n\n
- 6. Moisture-3,2,1<\/li>\n\n\n\n
- 7.taste- 1.powdery, not at all like cake 2.tasty,sweet. 3.more like a sweet pudding.\u00a0<\/li>\n\n\n\n
- 8.uses- moisture, helps baking soda to activate, flavor\u00a0<\/li>\n\n\n\n
- 9.structures-1.packed,2.stable, 3.unstable<\/li>\n\n\n\n
- 10. Smell \u2013 1.vanilla 2. smelled normal. 3.fruity smell<\/li>\n<\/ul>\n\n\n\n
Messing with corn flour<\/strong><\/p>\n\n\n\n\n- Cake baking with twist #7- <\/strong>made 3 cupcakes (\u215b\u00a0 of above Recipe)\u00a0<\/li>\n\n\n\n
- Cake 1 \u2013 no cornflour<\/li>\n\n\n\n
- Cake 2 \u2013 exact quantity required cornflour\u00a0<\/li>\n\n\n\n
- Cake 3 \u2013 more cornflour<\/li>\n\n\n\n
- My observations<\/strong><\/li>\n\n\n\n
- 1.consistently of batter \u2013 1,2,3<\/li>\n\n\n\n
- 2.the time taken was slightly same\u00a0<\/li>\n\n\n\n
- 3.density \u2013 1,3,2<\/li>\n\n\n\n
- 4.texture- 1.soft, moistened 2.fluffy, light, soft 3.dry, fluffy,less moisture.\u00a0<\/li>\n\n\n\n
- 5.crumbs- 3,2,1 Volume- 3,2,1<\/li>\n\n\n\n
- 6. Moisture-1,2,3<\/li>\n\n\n\n
- 7.taste- 1.normal cake 2.tasty,sweet. 3.powdery, pindi pindi ga vundhi (floury floury), off taste of cornflour was dominating (starchy)\u00a0<\/li>\n\n\n\n
- 8.uses-\u00a0<\/li>\n\n\n\n
- 9.structures-1.little stable,2.fluffy,stable, 3.hard<\/li>\n\n\n\n
- 10. Smell \u2013 1, 2. smelled normal. 3.starchy smell was also coming\u00a0<\/li>\n<\/ul>\n\n\n\n
Substituting each ingredient\u00a0<\/strong><\/p>\n\n\n\nReplacing sugar\u00a0<\/strong><\/p>\n\n\n\n\n- Cake baking with twist #8- <\/strong>made 3 cupcakes (\u215b\u00a0 of above Recipe)\u00a0<\/li>\n\n\n\n
- Cake 1 \u2013 sugar<\/li>\n\n\n\n
- Cake 2 \u2013 jaggery\u00a0<\/li>\n\n\n\n
- Cake 3 \u2013 dates<\/li>\n\n\n\n
- Cake 4 \u2013 honey\u00a0<\/li>\n\n\n\n
- Cake 5- molasses\u00a0<\/li>\n\n\n\n
- My observations<\/strong><\/li>\n\n\n\n
- 1.consistently of batter \u2013 1,2,3\u00a0<\/li>\n\n\n\n
- 2.the time- jaggery and sugar\u00a0 were almost the same time. Dates needed little more time<\/li>\n\n\n\n
- 3.density -3,2,1 volume- 12,3<\/li>\n\n\n\n
- 4.texture- 1.fluffy, good crust, soft. 2. Fluffy, no or rather little crust\u00a0 3.pasty little, soft, little fluffy<\/li>\n\n\n\n
- 5.crumbs- 1,2,3<\/li>\n\n\n\n
- 6. Moisture-3,21<\/li>\n\n\n\n
- 7.taste- all of them tasted so good. Each of them add lots of flavor. Good quality is very important<\/li>\n\n\n\n
- 8.uses-\u00a0 all of them tasted like cake, so kinda of a healthy version i can say. Didn\u2019t really damage the other ingredient\u00a0<\/li>\n\n\n\n
- 9.structures-all had good stability\u00a0<\/li>\n\n\n\n
- 10. Smell \u2013 vanilla was dominant but in dates one i can get some fruity way<\/li>\n\n\n\n
- 11.colour- 1.cream color 2.golden brown 3.dark brown<\/li>\n<\/ul>\n\n\n\n
Substituting flour<\/strong><\/p>\n\n\n\n\n- Cake baking with twist #9- <\/strong>made 6 cupcakes (\u00bc of above Recipe)\u00a0<\/li>\n\n\n\n
- Cake 1 \u2013 maida<\/li>\n\n\n\n
- Cake 2 \u2013 wheat\u00a0<\/li>\n\n\n\n
- Cake 3 \u2013 ragi + wheat<\/li>\n\n\n\n
- Cake 4- oats flour<\/li>\n\n\n\n
- Cake 5- multi millet powder + flour (sanjeevani powder)<\/li>\n\n\n\n
- Cale 6 \u2013 mix of all<\/li>\n\n\n\n
- My observations<\/strong><\/li>\n\n\n\n
- 1.consistently of batter \u2013 i made them very similar even though weight little differed (thin to thick)<\/li>\n\n\n\n
- 2.the time- same for all.\u00a0<\/li>\n\n\n\n
- 3.density \u2013 6,5,3,2,4,1<\/li>\n\n\n\n
- 4.texture- 1.soft, fluffy, light 2.little pasty, fluffy 3.dry,powdery, fluffy 4.fluffy, soft, very little pasty 5.too soft, not fluffy 6.little fluffy,little pasty<\/li>\n\n\n\n
- 5.crumbs- (big to small)<\/li>\n\n\n\n
- 6. Moisture- 6,5,2,4,1,3<\/li>\n\n\n\n
- 7.taste- all were nice. But didnt taste like a cake. I could taste they left lots of flavor expect maida and oates\u00a0<\/li>\n\n\n\n
- 8.uses-\u00a0 tea time snack<\/li>\n\n\n\n
- 9.structures- all are stable.\u00a0<\/li>\n\n\n\n
- 10. Smell \u2013 all had strong<\/li>\n\n\n\n
- 11.colour \u2013 accordingly\u00a0<\/li>\n<\/ul>\n\n\n\n
substituting butter<\/strong><\/p>\n\n\n\n\n- Cake baking with twist #10<\/strong>\u00a0<\/li>\n\n\n\n
- Cake 1 \u2013 oil<\/li>\n\n\n\n
- Cake 2 \u2013 butter<\/li>\n\n\n\n
- Cake 3 \u2013 oil+butter<\/li>\n\n\n\n
- My observations<\/strong><\/li>\n\n\n\n
- 1.consistently of batter -1,3,2 (thin to thick)<\/li>\n\n\n\n
- 2.the time-similar oil took little more time<\/li>\n\n\n\n
- 3.density \u2013 1,3,2<\/li>\n\n\n\n
- 4.texture- 1.too soft,pasty 2.too fluffy 3.fluffy<\/li>\n\n\n\n
- 5.crumbs- 2,3,1(big to small)<\/li>\n\n\n\n
- 6. Moisture-1,2,3<\/li>\n\n\n\n
- 7.taste- all are good but where there is butter it adds more flavor\u00a0<\/li>\n\n\n\n
- 8.uses-\u00a0 cake\u00a0<\/li>\n\n\n\n
- 9.structures- 2.sink in (proofed too much)<\/li>\n\n\n\n
- 10. Smell \u2013 vegetable oil is aroma less so if i use nut oil that can give a lot of smell which happened. Nice buttrery + sugar smell<\/li>\n\n\n\n
- 11. Colour- 1,3,2<\/li>\n<\/ul>\n\n\n\n
Substituting egg<\/strong><\/p>\n\n\n\n\n- Cake baking with twist #11<\/strong>\u00a0<\/li>\n\n\n\n
- Cake 1 \u2013 banana<\/li>\n\n\n\n
- Cake 2 \u2013 baking soda + lemon<\/li>\n\n\n\n
- Cake 3 \u2013 curd<\/li>\n\n\n\n
- My observations<\/strong><\/li>\n\n\n\n
- 1.consistently of batter \u2013 3,1,2(thin to thick)<\/li>\n\n\n\n
- 2.the time- same<\/li>\n\n\n\n
- 3.density \u2013 1,,2,3<\/li>\n\n\n\n
- 4.texture- 1.soft 2.fluffy, soft 3.hard,oily,crispy\u00a0<\/li>\n\n\n\n
- 5.crumbs-3,2,1 (big to small)<\/li>\n\n\n\n
- 6. Moisture- 1,2, 3 didn\u2019t had any moisture\u00a0<\/li>\n\n\n\n
- 7.taste- nice,little banana flavor. 2.left a little bitter taste and a different mouth feel after eating. 3.it went straight to the trash.\u00a0<\/li>\n\n\n\n
- 8.uses of egg- gives structure, combined with flour to form strong protein. smell<\/li>\n\n\n\n
- 9.structures- 1,2, 3. Very hard\u00a0<\/li>\n\n\n\n
- 10. Smell \u2013 1.banana, 2.lemon, 3.fruity curdy\u00a0<\/li>\n\n\n\n
- 11. Colour- 1.dark cream colour with little black seeds of banana 2. Cream color 3.brown<\/li>\n<\/ul>\n\n\n\n
Substituting Buttermilk<\/strong><\/p>\n\n\n\n\n- Cake baking with twist #12<\/strong><\/li>\n\n\n\n
- Cake 1 \u2013 milk + lemon (cuddled)<\/li>\n\n\n\n
- Cake 2 \u2013 buttermilk<\/li>\n\n\n\n
- My observations<\/strong><\/li>\n\n\n\n
- 1.consistently of batter \u2013 same (thin to thick)<\/li>\n\n\n\n
- 2.the time-same<\/li>\n\n\n\n
- 3.density \u2013 similar but 1 was little denser\u00a0<\/li>\n\n\n\n
- 4.texture- 1. Was little delicate than the 2 other than that they are similar fluffy,soft<\/li>\n\n\n\n
- 5.crumbs- 2,1(big to small)<\/li>\n\n\n\n
- 6. Moisture-similar<\/li>\n\n\n\n
- 7.taste- similar<\/li>\n\n\n\n
- 8.uses-\u00a0\u00a0<\/li>\n\n\n\n
- 9.structures- stable and good structure<\/li>\n\n\n\n
- 10. Smell \u2013 1.lemon 2.fruity curdy smell<\/li>\n\n\n\n
- 11. Color- cream colour<\/li>\n<\/ul>\n<\/body>","protected":false},"excerpt":{"rendered":"
up a daily workout where I will experiment with cakes everyday for 1-2hrs to get to understand how each ingredient works, role that plays in a cake and so on. so with this learnings I can make a cake with the desired texture, moisture, color I want. I will use one vanilla recipe https:\/\/cakesbymk.com\/recipe\/soft-vanilla-cake\/ and […]<\/p>\n","protected":false},"author":1,"featured_media":238,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-194","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-projects"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/aarohilife.org\/srijani\/wp-content\/uploads\/2023\/07\/IMG_9783-scaled.jpeg?fit=2560%2C1920&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/aarohilife.org\/srijani\/wp-json\/wp\/v2\/posts\/194","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/aarohilife.org\/srijani\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aarohilife.org\/srijani\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aarohilife.org\/srijani\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/aarohilife.org\/srijani\/wp-json\/wp\/v2\/comments?post=194"}],"version-history":[{"count":1,"href":"https:\/\/aarohilife.org\/srijani\/wp-json\/wp\/v2\/posts\/194\/revisions"}],"predecessor-version":[{"id":195,"href":"https:\/\/aarohilife.org\/srijani\/wp-json\/wp\/v2\/posts\/194\/revisions\/195"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aarohilife.org\/srijani\/wp-json\/wp\/v2\/media\/238"}],"wp:attachment":[{"href":"https:\/\/aarohilife.org\/srijani\/wp-json\/wp\/v2\/media?parent=194"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aarohilife.org\/srijani\/wp-json\/wp\/v2\/categories?post=194"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aarohilife.org\/srijani\/wp-json\/wp\/v2\/tags?post=194"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}