|By Steve9389 (Steve9389) on Wednesday, February 12, 2003 - 11:34 pm: Edit|
OK, pastry people. My son's birthday is this weekend and he wants a funfetti cake (which I know is a genoise with sprinkles baked in). But then he said, "What would be even better would be M&Ms!" So my question is, if I folded those mini M&Ms into the batter right at the end, what would happen?
|By Chefmanny (Chefmanny) on Thursday, February 13, 2003 - 07:18 am: Edit|
Melt in your cake, not in your hands????
|By Chefrev (Chefrev) on Thursday, February 13, 2003 - 09:31 am: Edit|
Candies like m & m's survive baking in cookies, so why not cakes. The only problem with cakes is the batter is more liguid than cookies. My first chocolate chip cake messed up because the chips all sank to the bottom of the cake and there were none in the middle. That was solved by tossing the chips with flour before folding them into the batter so they were coated thinly with flour (shake off excess first tho). That helped them stay evenly distributed throughout the cake. Maybe try that with the m&m's?
What if you just put the m & m's on the outside of the icing as decoration?
Just some thoughts.
|By George (George) on Thursday, February 13, 2003 - 12:06 pm: Edit|
Don't they make mini M&M's just for Baking? I'd swear I've seen them in the supermarket.