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SUBSTITUTIONS FOR INGREDIENTS

Posted by Laurasg

SUBSTITUTES (sp?)
1 tbsp corn starch = 2 tbsp flour
1 Egg = 2 egg yolks or 2 tbsp mayo
1 c milk = 1/2 c evaporated milk + 1/2 c water
1 c sour milk = 1 c milk + 1 tbs vinegar or lemon juice
1 sq unsweetened chocolate = 3 tbsp cocoa + 1 tbsp Crisco
1 c honey = 1 1/4 c sugar + 1/4 c water
1 c butter = 1 c Crisco + 1/2 tsp salt
1 tbs flour = 1/2 tbs corn starch + 2 tsp tapioca
glucose = corn syrup

Please correct if I'm wrong!!!
HTH
LAURASG

LAURASG
FAQ: MEASUREMENTS
Fri Sep 29 12:32:22 2000

     16 oz = 2 c = 1 lb
     8 oz = 1 c
     4 oz = 1/2 c
     3/4 tsp = 1/4 Tbs
     3 tsp = 1 Tbs = 1/2 oz
     2 Tbs = 1 oz = 1/8 c
     4 Tbs = 2 oz = 1/4 c
     6 Tbs = 3 oz = 3/8 c
     8 Tbs = 4 oz = 1/2 c
     16 Tbs = 8 oz = 1 c
     16 oz = 2 c = 1 pint = 1 lb

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Topic:   fruit and liqueur in cakes
petunia
posted 09-18-2000 08:06 AM PT(US)

                    I am very interested in expanding my use of fruit, as a filling, in cakes. I'm not sure
                    what flavors go together when using fruit, liqueur flavored simple syrup, and if I should
                    also add liqueur to my merinque buttercream frosting. Thanks for any information you
                    might have.

vlbugg75
posted 09-29-2000 09:44 PM PT(US)

                    hi! ok let's see. you could definately add liquor to your meringue buttercream icing, but
                    you will either have to add a lot just to get the desired flavor and risk losing the right
                    consistency of the buttercream. so i suggest using a flavored extract or flavor paste.
                    which work REALLY well and you won't have to add so much and risk losing that
                    consistency of your icing. next, as for flavoring simple syrup for most fruits you could
                    use a dark rum in the syrup to enhance the fruit. you could use the rum with any fruit.
                    or you could use the same flavored liquor as the fruit.(ie.pears with pear                     liquor,oranges with grand manieror grand torres,etc.)strawberries go well with grand manier it brings out their flavor more. you can also use nut liquors such as hazelnut liquor with a chocolate cake or even pistachio would work with chocolate. oh, i for got chocolate with rasberries and use frambroise(
raspberry liquor). there really is no science to this,just have fun with it!!! hope i helped.

momoreg
posted 09-30-2000 03:51 AM PT(US)

                    Do not add liqueur to buttercream. The flavor is not strong enough, and your icing will
                    separate by the time you taste any liqueur. The flavoring pastes are good, but I've
                    never seen them available retail. Besides, some of the flavors (like raspberry) come
                    out brownish (because it is real concentrate), with little bits of pulp showing in the
                    icing. For fruit flavors, I would stick with lemon, orange, or lime oil, or any other ALL
                    NATURAL extracts that you want. Stay away from artificial. As for knowing what
                    liquors to match with your flavors, the possibilities are endless. Light rum is a good
                    all-purpose alcohol, but definitely research the many flavors available. Think of the
                    liqueur as the food it comes from. For example, MIdori comes from melon. Would you
                    want Midori on your mocha cake? Blaaaaccchhh!!! But maybe Creme de Cacao would
                    work nicely. Got the idea?
    petunia
                    posted 09-30-2000 09:23 AM PT(US)

                    Thanks very much for the tips. I guess because there
are soooo many combinations it
                    seems overwhelming! Do you know of any sights that might actually have a chart that
                    pairs the fruit with the liquor? If I omit the vanilla in the frosting would the flavor of
                    the liquor be stronger? I am anxious to try your suggestions!! LET THE FUN BEGIN!!!
                    Thanks again, petunia
SimpleCook
posted 10-01-2000 10:14 AM PT(US)

Apples : applejacks, vermouth, sherry, calvados, cognac, cointrau, maderia, kirsch
Strawberries : champagne, wines, beaujolais, sherry, port, kirsch, curacao, cognac,  cointeau
Bananas : armagnac, kirsch, calvados, cognac
Cherries : grand marnier, cognac, armagnac, brandy, kirsch
Peaches : burgundy, wines, bourbon, kirsch, cointreau, cognac, grand marnier,  calvados, champagne, brandy, marsala, madeira, port, rum
Melon : champagne, madeira, sweet wines, grand marnier, port wines, cointreau, cognac, curacao
Oranges : armagnac, grand marnier, cointreau, brandy, armagnac
Pineapples : rum, brandy, cointreau, cognac, kirsch, grand marnier
Mangoes : kirsch, sauternes

                    A short list of some fruits. If there one in particular that you need information for not on this list please feel free to ask.

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