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The inedible fungus Daldinia concentrica is known by several common names, including King Alfred's cake, cramp balls, and coal fungus. It is a common, widespread saprotrophic sac fungus, living on dead and decaying wood. The fruit of this fungus is hemi-spherical, with a hard, friable, shiny black fruiting body 2 to 7 centimeters wide.
A traditional Taiwanese cake commonly made using eggs, egg yolk, low-gluten flour, honey and a small portion of sugar. The cake filling leaks out when sliced, similar in appearance to a volcano. Conversation: France: A patisserie developed in the late 18th century that is made with puff pastry, filled with a frangipane cream, and topped with ...
The savarin mould is a large ring shaped mould, designed originally with an accompanying gâteau recipe in mind. It was created by the Julien brothers, Parisian pastry chefs who owned Julien Frères, a respected pastry shop in Paris in the mid 19th century.
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Bundt-style silicone and metal pans (2008) Late 19th- and early 20th-century food molds. A mould (British English) or mold (American English), is a container used in various techniques of food preparation to shape the finished dish. The term may also refer to a finished dish made in said container (e.g. a jello mold). [1]
A standard 9-inch cake pan holds around six cups volume, so a 12-cup Bundt recipe will fill two standard cake pans, or one 13x9 sheet pan. [9] Gugelhupf molds also have fluted sides, while other ring shaped molds like tube pans and savarin have straight sides to make releasing delicate fine crumb cakes like angel food cake easier. [10]