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Rock Cakes
Posted by jen
Rock Cakes August 24, 2013 04:06AM |
Registered: 18 years ago Posts: 817 |
I have a nice recipe for rock cakes with the option of sprinkling the tops of the cakes with Demerara sugar. The recipe doesn't stipulate whether to do this before or after baking: so I'm a bit stuck. Input appreciated.
Thank you kindly,
jen
Edited 1 time(s). Last edit at 08/24/2013 04:07AM by jen.
Thank you kindly,
jen
Edited 1 time(s). Last edit at 08/24/2013 04:07AM by jen.
Re: Rock Cakes August 24, 2013 04:24AM |
Registered: 13 years ago Posts: 2,228 |
Re: Rock Cakes August 24, 2013 10:03PM |
Admin Registered: 18 years ago Posts: 7,844 |
I would say the choice is yours. Try putting the demerara on some of the rock cakes before baking and on the rest when they are cooling and see which effect you prefer, both visually and 'crunch-wise'. I always use demerara when making creme brulee because when melted with a blowtorch, you get that lovely 'sheet of glass' effect that gives a wonderful crack when you first stab the spoon into it.
Re: Rock Cakes August 25, 2013 07:11AM |
Admin Registered: 18 years ago Posts: 7,920 |
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