The big boy said that it tasted like 'puto' or rice cake. He ate it with cheese spread and was threatening to put ham on top. Hmmmpf!
I showed the recipe by Louisiana, Red Velvet cake with Splenda to my dear sister (confession: she's the true baker, and I'm the colorum), and here are her suggestions:
1. Not sweet enough. Splenda granulated is converted as 1:1 with sugar. It's no rocket science as it is written at the back of the package. Martha Stewart uses 1 1/2 cups, so definitely, 2/3 cup Splenda is not sweet enough.
2. I should have used more cocoa powder. Other recipes contain 16 tbsps of cocoa powder. My recipe is only 1 tablespoon. Martha Stewart's recipe has 2 tbsps of unsweetened Dutch-process cocoa powder. Well the type of cocoa powder might have spelled a world of difference.
3. I should have used more distilled white vinegar. Martha Stewart uses twice as much.
4. I should have used more oil.
I am heartbroken, to say the least, and Hokkaido Milk Tea with 2 Splenda and pearl from Serenitea did not make me forget. (Next time I will order Wintermelon Milk Tea, masarap pala...)
Tomorrow, I will follow the suggestion.
Lesson: not all recipes are created equal.
Sorry again, X and Z. Better luck next time.
Still sad,
Y
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