Blueberry cinnamon snack cake is on the menu for next weekend. My last post talked about the choices I made regarding blueberries for this cake. Today something else is on my mind which is also connected to this cake: small vs. big.
Sometimes I will experiment with a recipe to see what kind of size options I have. When I was preparing to add this snack cake to the full menu long ago, I thought about what sizes I wanted to offer. Certainly, a full-sized 9-inch diameter cake was going to be one of the options. But I also wanted to offer smaller sizes. I experimented with different sizes and even with loaves. But in each case, the finished cake wasn't quite the same as the original full-sized cake. There was something slightly different in how it baked which altered the texture enough that I noticed it. And adjusting baking times didn't eliminate that difference. I like the full-sized version a lot so I wasn't about to accept something that was even a little less good just because I wanted to offer a smaller size. This is why both a full-sized cake and also individual slices are on the full menu -- slices instead of a small version.
I find this fascinating. The same cake, the same batter, the same recipe, but a different result depending on what size baking option is used. This doesn't occur with my Swedish visiting cake. The 4-inch size and the full 8-inch size are identical. (Note: The full-sized Swedish visiting cake is not on the full menu, but I make in on request sometimes.) Brownies? No difference. But there are some things for which it seems that the final size affects the final baked result in a way that is easy to discern. Why is that exactly?
I haven't made a list of items where this happens, but perhaps over time I will start keeping track. I am always interested in trying to answer these sorts of questions.
That's all for today. Have a great day and a great weekend.
No comments:
Post a Comment