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cakeatty
Frequent Member
Joined: Feb 07, 2006
Posts: 209
Location: Jackson, TN
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Mon Apr 10, 2006 12:11 pm |
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Okay ya'll. I just got a call from the mother of the Groom for a cake I did this past weekend. I used the "large white birthday cake" recipe from this site and followed it exactly (just increased it by 4). She said it was like eating sawdust. What the heck did I do wrong and does anybody have any foolproof white cake recipes that are moist?!?!? Thankfully, she's a friend of mine and said she told anybody who asked the cake came from a local bakery that everybody knows isn't very good so at least any potential customers weren't put off. I'm so sad  |
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ellyrae
Frequent Member
Joined: Mar 11, 2006
Posts: 494
Location: Georgia
Birthday: Nov 22
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Mon Apr 10, 2006 12:23 pm |
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Awwww, I'm soooo sorry you had to go through that!!!! I think most decorators who've done many cakes go through some sort of disappointment from a customer one time or another =o(
Sometimes I hate to admit it but I use cake mixes almost exclusively!!! I'll add things to them sometimes and if I put some sort of yummy filling in it, it really makes them tasty. (like lemon or a custard in white cake). You just can't really fail with a mix. At least I've never had any problems or complaints. One of the best parts about mixes are they're so easy to whip up and bake and you don't have many ingredients to add to them either!
HTH
blessings,
elly |
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cindy6250
Forum SuperStar!
Joined: Jul 16, 2005
Posts: 2168
Location: Savannah,TN
Birthday: May 23
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Mon Apr 10, 2006 12:24 pm |
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I use a sour cream almond white cake recipe that I got off of recipezaar (I believe) and it is really good. It's a doctored mix. I also made the white cake in the Whimsical Bakehouse book and it was really good. I didn't like it when I first took it out of the oven, but the next day it was great.
If you want the recipes, I can pm them to you.
Cindy |
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MariaLovesCakes
Moderator Espaņol
Joined: Jun 29, 2005
Posts: 4809
Location: Orlando, FL
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Mon Apr 10, 2006 12:28 pm |
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Maybe you were supposed to use a soaking syrup to make it moister? I dunno. 
Its always good practice to try a recipe on yourself before doing it for someone else... I found this out the hard way.. |
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msmeg
Forum Addict
Joined: Mar 11, 2005
Posts: 672
Location: Missouri
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Mon Apr 10, 2006 12:35 pm |
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I use Duncan Hines and everyone raves about how moist my cakes are..
a brides grandfather ( a baker ) made a point to tell me how great my cake was and asked if it was a family recipe... I said yes.. my uncle Duncan Hines... he laughed and said well keep using it and don't change a thing... so I don't actually I add a little almond flavoring to my white wedding cakes.
sorry it did not work out. |
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butternut
Forum Fanatic
Joined: Feb 28, 2006
Posts: 1525
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Mon Apr 10, 2006 12:36 pm |
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I'm so sorry to hear of what happened to you. I know you must have been upset and disappointed. I always make sure that I have enough batter left over to make a few cupcakes so that I can make sure of the taste. It saved me on one of my cakes. It was a scratch cake and I'll probably never do another scratch cake again. This is one of the things that I learned here on the forums. Thank goodness, for these forums!! |
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ellyrae
Frequent Member
Joined: Mar 11, 2006
Posts: 494
Location: Georgia
Birthday: Nov 22
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Mon Apr 10, 2006 12:41 pm |
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Can't go wrong with Uncle Duncan!!! Hey, this is good advertising for them!!! (hee hee) They should use CC on one of their ads!!! =o) |
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cakeatty
Frequent Member
Joined: Feb 07, 2006
Posts: 209
Location: Jackson, TN
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Mon Apr 10, 2006 12:48 pm |
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Thanks for all the encouragement everybody. I've never had this happen before but of course, I've never used a scratch cake for something this big. The problem is I did taste it after it came out of the oven and it tasted great. I don't think I'll ever do a scratch cake again. Has anybody else ever had that problem with a scratch cake vs. a mix? I'm really pretty stumped about why this happened. |
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RhondaK
Junior Member
Joined: Apr 01, 2005
Posts: 46
Location: Indianapolis
Birthday: Aug 02
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Mon Apr 10, 2006 12:49 pm |
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I'll second that comment- this is a great learning arena and I'll have to remember this when someone asks me for a white cake (haven't had one yet, which is odd I suppose). But I am sorry to hear that happened to you - at least you learned now rather than further down the road after making a lot more!
On the other hand, I don't think I've ever gotten away with making a cake and NOT sampling from the trimmings after I level.  I suppose this is why I'm always on a "diet".....is there such thing as a cake diet? LOL |
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partsgirl25
Frequent Member
Joined: Jun 09, 2005
Posts: 260
Location: Douglas,Ga
Birthday: Apr 05
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Mon Apr 10, 2006 12:56 pm |
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I too doctor my cake mixes. I;m not sure who it was that posted this one, but i use it all the time & it's delicious. dh white cake mix, french vanilla or white chocolate instant pudding mix, i extra egg white, use butter instead of the oil listed on box & milk instead of water, plus a tsp vanilla ext. She said she uses i tsp almond ext also, but I don't. |
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cakeatty
Frequent Member
Joined: Feb 07, 2006
Posts: 209
Location: Jackson, TN
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Mon Apr 10, 2006 1:03 pm |
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Partsgirl, does that turn out really moist? I'm going to try out some doctored white cake mixes to see if I can find one that works. |
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bodaisy
Forum Addict
Joined: Feb 24, 2006
Posts: 672
Location: Upstate NY
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Mon Apr 10, 2006 1:14 pm |
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| cindy6250 wrote: | I use a sour cream almond white cake recipe that I got off of recipezaar (I believe) and it is really good. It's a doctored mix. I also made the white cake in the Whimsical Bakehouse book and it was really good. I didn't like it when I first took it out of the oven, but the next day it was great.
If you want the recipes, I can pm them to you.
Would you post the recipes??? I've been looking for a almond white cake recipe myself. I wanted to fill it with black rasberry filling. Thanks in advance 
Cindy |
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babynewyear
Frequent Member
Joined: Oct 08, 2005
Posts: 402
Location: Grant Wood country,IA
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Mon Apr 10, 2006 1:14 pm |
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I decrease the baking temp to 325 for the first 20 minutes. then back up to 350. It really helped mine to be alot moister. My Wilton instructor told me about this she works in a bakery. |
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tiptop57
Forum SuperStar!
Joined: Jan 27, 2006
Posts: 2340
Birthday: Jun 03
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Mon Apr 10, 2006 1:15 pm |
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I certainly understand tasting your cakes before sending them out. Since I freeze before decorating, I took a piece of my chocolate top scrap this past weekend just to be sure my scratch cake was up to pare especially since it looked funny when I pulled it out of the oven. I quickly spitted it out because it tated like vinegar and threw the cakes away. I could not figure what was wrong until halfway through my next batch and I realized I had forgotten the sugar! (I always laughed at my Dear Grandmother when she forgot the peanut butter in the peanut butter cookies - and now I am on the same wave length - LOL) |
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cakeatty
Frequent Member
Joined: Feb 07, 2006
Posts: 209
Location: Jackson, TN
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Mon Apr 10, 2006 1:19 pm |
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Babynewyear, do you start the baking time and temp at 350 and then decrease it when you put it in the oven to 325 or do you just preheat to 325? I know (dumb question). Just really questioning everything I've done this past weekend cake-wise and wanted to make sure before I put something else in the oven  |
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