Help With Mini Glazed Lemon Cakes

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Discussion Overview

This thread discusses experiences and challenges related to using the Ultimate Mandoline for slicing lemons while preparing Mini Glazed Lemon Cakes. Participants share their personal experiences with the tool and offer insights on achieving better results.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, experienced difficulty slicing lemons with the thin blade of the Ultimate Mandoline, leading to tearing instead of clean slices.
  • Another participant suggests using the V-shaped blade for better slicing results and emphasizes the importance of using firm lemons.
  • Several users mention that the firmness of the lemon is crucial for successful slicing, noting that mushy lemons tend to shred.
  • One participant shares that they found the V blade effective but noted that the thin blade is preferred for this recipe to achieve the desired thinness of slices.
  • Another participant expresses surprise at the idea of eating lemon slices with the cake, believing they were meant for decoration only.
  • Some participants agree that they would not eat the lemon slices and prefer to remove them after baking, citing tartness as a concern.
  • One participant reports that they had success using the V-shaped blade after struggling with the thin blade, while others share similar frustrations with their mandoline shredding lemons.
  • Another participant mentions trying a thicker setting on the straight blade, which resulted in better lemon slices.

Areas of Agreement / Disagreement

Views differ on whether lemon slices should be eaten with the cake, with some participants expressing a preference for removing them, while others are open to consuming them. There is no clear consensus on the best blade to use, as experiences vary.

Contextual Notes

Participants share a range of experiences with the Ultimate Mandoline, highlighting individual preferences and outcomes based on the type of lemons used and the blade settings chosen.

Who May Find This Useful

Consultants preparing for shows or events involving lemon cakes may find the shared experiences and tips relevant to their own practices.

tlmcunning
tlmcunning
Messages
213
I made the Mini Glazed Lemon Cakes the other night for a MOMs group cooking club and when I was slicing the lemon on the Ultimate Mandoline with the thin blade it just tore the lemon it did not slice it. I ended up doing it by hand with a knife.

Can someone tell me how to use the lemon on the Ultimate Mandoline. I use my Mandoline all the time and have never had any trouble with it until now. I have a show tonight where we will be making these lemon cakes, so I want to try and figure out how to do it right before hand.

Thanks

Tracy:chef:
 
I think if you use the V-shaped blade it will cut much better - I always do, no matter what the instructions say. Also, make sure the citrus you are slicing is firm, and not mushy feeling.
 
Your lemon needs to be really firm or it will come apart in the UM.
 
I know that the V blade will do a good job at slicing them, but for this recipe I think the thin blade is needed. Once they are sliced so thin, you can eat the entire lemon slice along with the cake. I had one of the cakes that the person used the V blade to slice them, and it was too bitter to eat...I think cuz the lemon rind was just too thick.

I know that normally you don't have to push down much on the food plunger, but maybe add a bit of extra pressure?

I do remember that out of the whole lemon, there were many of the slices that were not "whole" slices...I just picked through and used the ones that were complete slices.
 
You actually eat them, I thought they were just for decoration and flavor! I did the jerk chicken nachos for two shows and both of them the guests had problems with the limes. I was able to make it work but I do think it was because they were a little mushy.
 
Okay - I just have to say that I would never think of eating the lemon slice with the cake.....I thought it was for decoration/flavor. I would peel it off and leave it - no matter how thinly it was sliced.:yuck:
 
ChefBeckyD said:
Okay - I just have to say that I would never think of eating the lemon slice with the cake.....I thought it was for decoration/flavor. I would peel it off and leave it - no matter how thinly it was sliced.:yuck:
Click to expand...

I agree! I like lemons but wouldn't eat them with the cake. Just to mention, we put the extras in the fridge for a couple days and ate them. The top that was sitting just below the lemon was so tart :yuck: I would recommend taking the lemon off if you save them!
 
  • Thread starter
  • #8
Thank you ladies for all the advice. I ended up using the v-shaped blade. I went to the store and searched for very firm lemons. I bought several and they still just shredded on the thin blade.

The cakes were a big hit at my show last night.

Tracy
 
If I do this again I am going to skip the sliced lemon alltogether and use more zest and juice. The lemons shredded in my mandoline and I wasted so many of them just trying to get 12 slices.
 
I agree, I have been having a hard time with my mandoline, it shreds my lemons and limes. The other day I used it to slice radishes for the chicken grapefruit salad and it didn't work very well. I am to the poing that I don't like to use.
 
Try chilling the lemons to firm them up a little. But not to the point of freezing. The firmer the fruit/veggie the better the mandoline works
 
I've never had an issue with the mandoline, I love mine! Try using less pressure when you pull down to slice, it should feed itself.
 
I use the v-shape blade, so I definetley second this idea! Because it cuts from both sides at once, it glides through the lemon with little effort!
I had the same problem with the other blade, and I just switched blades and the problem was eliminated!;)
 
I know this is an older post, but I found it as I was searching for lemon cake tips. I had the same problem as I was practicing tonight- the mandoline was just shredding my lemons. I tried it on the thicker setting of the straight blade (instead of the thin it calls for)- and presto! Pretty lemon slices.
 

Frequently Asked Questions

What ingredients do I need for Mini Glazed Lemon Cakes?

To make Mini Glazed Lemon Cakes, you will need all-purpose flour, granulated sugar, baking powder, salt, eggs, milk, vegetable oil, fresh lemon juice, and lemon zest. For the glaze, you will need powdered sugar and additional lemon juice.

How long do I bake the Mini Glazed Lemon Cakes?

The Mini Glazed Lemon Cakes typically bake for about 15-20 minutes in a preheated oven at 350°F (175°C). It's important to check for doneness by inserting a toothpick into the center; it should come out clean.

Can I make Mini Glazed Lemon Cakes in advance?

Yes, you can make Mini Glazed Lemon Cakes in advance. They can be baked and stored in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to a month. Just make sure to glaze them after thawing.

What can I substitute for lemon juice in the recipe?

If you need a substitute for lemon juice, you can use lime juice or a mixture of vinegar and water. However, keep in mind that this will alter the flavor slightly, so it's best to use lemon juice for the authentic taste.

How do I store leftover Mini Glazed Lemon Cakes?

Leftover Mini Glazed Lemon Cakes should be stored in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate them for up to a week or freeze them for up to a month.

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