marcus Profile - (13516741)

cook's profile


Home Town:
Living In: Toronto, Ontario, Canada
Member Since: Jul. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian, Southern, Nouvelle, Mediterranean, Dessert, Gourmet
Hobbies: Camping, Biking, Photography, Music, Wine Tasting
Recipe Box 0 recipes
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Just me!
About this Cook
I'm 40+ male with a passion for baking and cooking; I love the gastronomy!
My favorite things to cook
Cakes, cookies, roasts (beef, pork, chicken), an aubergine lasagna and other vegetable casseroles
My favorite family cooking traditions
Turkey and stuffing at the holidays
Recipe Reviews 8 reviews
Cake Doughnuts
I followed this recipe with one substitution - I used buttermilk instead of regular milk. all other quantities of ingredients are correct. This makes a very soft dough BUT it is important to chill it for the minimum, to have the oil hot enough AND to not crowd the fryer... I was generous with the flour when handling the dough - after the dough chilled, I rolled the ball of dough in flour, then hand pressed the dough to the desired thickness, trying to not handle it too much. I then made my shapes by hand just as I was ready to drop them in the oil. I had a helper so the assembly line went smoothly. These cake donuts are what I consider to be cake donuts - light enough and not too dense, but not as light as bread / yeast donuts. And I agree with others, they are good too the next day but beyond that, you'll need a good cup of tea or coffee to go with it!

1 user found this review helpful
Reviewed On: Dec. 27, 2013
Boterkoek (Dutch Butter Cake)
This is a great recipe - however, I did make a few changes to it (call it artistic licence - ha ha). I was afraid the dough would be too thick and heavy, more like a soft cookie batter, so I added one cup of buttermilk to the recipe, and in addition to the flour, I added about 1/2 C ground almonds. I also took a roll of marzipan, rolled it out thin and submerged this half way in to the batter when I put it in the cake pan - I used a bundt pan. The cooking time took about 30 minutes longer than posted here, but I acknowledge that with the ingredient additions this was expected. The cake turned out beautifully - it rose up nicely but not too airy. It formed a nice crumb and was absolutely delicious with a grand almond flavour. It tasted even better a few days later! I used half the cake cut up into small cubes to be the base of a trifle I made from scratch (I usually use pound cake) and this cake will be my 'go to' recipe for now on!

0 users found this review helpful
Reviewed On: Dec. 27, 2013
Red Velvet Cake I
Not sure what I did wrong - I followed the recipe to a "T" - I made the food color paste and the color of the cake was not red at all but a chocolaty / maroon color - more reddish in the middle, dark on the edges. Also, it didn't rise all that much - unlike most cakes that have a bit of a rounded top, this one was flat, which I didn't like at all. The taste was bland too - I was not sure what I tasted - a bit chocolaty but just a hint. Certainly no other taste came through, other than what a typical white cake taste has. The crumb was dense and a bit tough (and no, I didn't over mix or beat the batter). The edges were quite hard / crispy too. Boo - I won't use this recipe again and I'll continue on my pursuit!

2 users found this review helpful
Reviewed On: Jan. 15, 2011

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