Genius idea of making brown butter in a larger batch!! You know how the brown butter milk solids fall to the bottom as it cools? I wonder how making it in bigger batches allows for those nutty milk solids in every recipe yield? Or does it not matter? Am i making sense?
yeah just as jamie said, i’ll let it cool at room temp until thickened then give it a good mix before moving to the fridge! then the solids stay suspended :) if i’m pressed for time i’ll let it cool enough to not melt a plastic container LOL and then pour it into something a bit more shallow so it’s easier to get bits when i’m weighing out if that makes sense!
So, what i did was let it reset in the fridge, THEN I let it come to room temp, then I whipped it all together before measuring. Milk solids were evenly dispersed, and I was able to make a bigger batch at once. Lil extra but it worked well!
How would you adjust, if at all, to make it in one 9x13 pan as a sheet cake? Or is there another of your recipes you’d recommend for a sheet cake base? (I’m going to be cutting out circles and making mini dome cakes out of it!)
Hi! New subscriber here. 💖 this cake sounds amazing and I can’t wait to try! I wanted to ask if it is possible to triple the recipe as I have 3in high pans?
Hey! Thanks for being here :) Yes, you could triple the batter if you have a big enough mixer bowl, mine is a 6 QT and wouldnt hold a 3x batch but an 8QT bowl would! If you're adding more batter to each tin you will have to be mindful of the bake times and add more time to ensure an evenly baked cake, im not sure how long a 3" thick cake would take as I personally never bake cakes that thick as I prefer thinner layers of cake!
Hi there! What kind of salt are you using in this recipe? Thank you!
diamond crystal kosher salt for everything unless stated otherwise!
Genius idea of making brown butter in a larger batch!! You know how the brown butter milk solids fall to the bottom as it cools? I wonder how making it in bigger batches allows for those nutty milk solids in every recipe yield? Or does it not matter? Am i making sense?
yeah just as jamie said, i’ll let it cool at room temp until thickened then give it a good mix before moving to the fridge! then the solids stay suspended :) if i’m pressed for time i’ll let it cool enough to not melt a plastic container LOL and then pour it into something a bit more shallow so it’s easier to get bits when i’m weighing out if that makes sense!
Makes total sense! Thank you so much for sharing your wisdom always! Whats “room temp” for cookies and cake? In order to cream w sugar? 70f?
So, what i did was let it reset in the fridge, THEN I let it come to room temp, then I whipped it all together before measuring. Milk solids were evenly dispersed, and I was able to make a bigger batch at once. Lil extra but it worked well!
Nice thank you!!
Made this for a coworker's wedding shower and it was absolute perfection. The crumb was so much lighter than I expected, truly the perfect texture.
How would you adjust, if at all, to make it in one 9x13 pan as a sheet cake? Or is there another of your recipes you’d recommend for a sheet cake base? (I’m going to be cutting out circles and making mini dome cakes out of it!)
Hi! New subscriber here. 💖 this cake sounds amazing and I can’t wait to try! I wanted to ask if it is possible to triple the recipe as I have 3in high pans?
Hey! Thanks for being here :) Yes, you could triple the batter if you have a big enough mixer bowl, mine is a 6 QT and wouldnt hold a 3x batch but an 8QT bowl would! If you're adding more batter to each tin you will have to be mindful of the bake times and add more time to ensure an evenly baked cake, im not sure how long a 3" thick cake would take as I personally never bake cakes that thick as I prefer thinner layers of cake!
Thank you for the info and your reply!