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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 1:34 pm |
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I start off at 325. Then change it to 350. My family thought I started making cakes from scratch when I first started this method. Im going to have to try some of these wonderful ideas everyones giving you they sound yummy.  |
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mmdd
Forum SuperStar!
Joined: Mar 06, 2006
Posts: 2745
Birthday: Jul 30
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Mon Apr 10, 2006 1:40 pm |
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I'm really sorry to hear about this. On the other side of things, I'm SO glad that they weren't so upset that they went around bad mouthing you!!! And, you didn't say anything about a wedding cake, so I'm assuming either you didn't make it OR it was good!
Anyway, I use duncan hines ONLY. I get asked ALL OF THE TIME if I make them from scratch, or what do I put in them. I just tell people it's a secret and no one says anything else to me.
Good luck with your next one and it sounds like you have a loyal customer there, so YAY for that!! |
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cakeatty
Frequent Member
Joined: Feb 07, 2006
Posts: 209
Location: Jackson, TN
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Mon Apr 10, 2006 1:43 pm |
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I'm thinking about just making them another cake and taking it to her, probably one of my other flavors just as a thank you sort of thing for not being really aggravated about it.
The bad thing is I also made a baby shower cake from this same batter and now I'm worried about that one being yucky too. Should I call them and ask? I don't know them as well and don't know that they'll be so kind. Any suggestions?? |
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mmdd
Forum SuperStar!
Joined: Mar 06, 2006
Posts: 2745
Birthday: Jul 30
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Mon Apr 10, 2006 2:03 pm |
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I think that's a great idea to make them a cake.
I would definitely call the babyshower people. Just to ask them how the cake was and to get their opinion on it. If they say something was wrong with it, maybe you could give them some type of gift certificate or something.
If this is just now happening to you, Imean if this is the 1st time, then something somewhere apparetnly went wrong and just let them know all of that......that you're aware they're may be a problem.
I'm sorry, I like to blab too much, 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 2:10 pm |
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MMDD, that's why I LOVE this site. Somebody other than me who loves to BLAB!!  I think I'll give them a call tonight and then if there was a problem, tell them I'll bring them another cake "on the house" just to keep their business. |
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mmdd
Forum SuperStar!
Joined: Mar 06, 2006
Posts: 2745
Birthday: Jul 30
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Mon Apr 10, 2006 6:01 pm |
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LOL!!
Sometimes I really have to watch myself or I'd type a whole page in!!!!!!
I'm glad to know there's another on here like me!! |
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fearlessbaker
Forum Fanatic
Joined: Mar 07, 2006
Posts: 1163
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Mon Apr 10, 2006 6:58 pm |
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I always make a 6 inch cake first to test it. Mostly, I bake from scratch but if I sense there could be a problem then it is a mix. Most people love cake mix cakes. When I open a cake mix box I seem to get a whiff of some sweet sweet odor that I don't like. The ones from the white mixes seem to be the trickiest. Maybe, this woman just likes to complain;did youever think of that? |
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MariaLovesCakes
Moderator Español
Joined: Jun 29, 2005
Posts: 4809
Location: Orlando, FL
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Tue Apr 11, 2006 5:39 am |
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| cakeatty wrote: | | 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. |
I have and I would advise you not to completely give up on scratch cakes.
Scratch cakes are more temperamental than cake mixes, which rarely fail in the oven, but scratch cakes can be worthwile the effort. When you make scratch cakes, you have to forget the way you mix a cake mix and viceversa.
You've probably heard it before: Don't overmix, don't overbeat, all ingredients MUST be a room temperature, etc..
You also have to be careful how many times you double scratch cake recipe. It doesn't always come out fine if you make too much of it at once. Maybe that's what happened here.
Its like one of Emeril Lagasse's cake recipes that he made on TV once, he said not too double the recipe because it won't come out right. So, maybe that is the case with this recipe.
I have my basic yellow cake recipe if you are interested that is really good. I also have a larger recipe if you want it as well. But let me know before I post it. |
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cakeatty
Frequent Member
Joined: Feb 07, 2006
Posts: 209
Location: Jackson, TN
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Tue Apr 11, 2006 6:44 am |
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Thanks Maria, that would be great! I'm not completely opposed to scratch cakes, I was just EXTREMELY frustrated yesterday. I went home last night and made a Cake doctor white cake with the french vanilla pudding and it turned out okay. It didn't completely bake all the way through but I think that's the fault of the crappy oven I have at my apt. right now. Thankfully in 2 mos, I'm moving into our new house and have a double oven waiting on me |
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MariaLovesCakes
Moderator Español
Joined: Jun 29, 2005
Posts: 4809
Location: Orlando, FL
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Tue Apr 11, 2006 8:06 am |
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| cakeatty wrote: | | Thanks Maria, that would be great! I'm not completely opposed to scratch cakes, I was just EXTREMELY frustrated yesterday. I went home last night and made a Cake doctor white cake with the french vanilla pudding and it turned out okay. It didn't completely bake all the way through but I think that's the fault of the crappy oven I have at my apt. right now. Thankfully in 2 mos, I'm moving into our new house and have a double oven waiting on me |
Yep, a good or bad oven can sure make a big difference!
Here is the baisc yellow cake I make all the time. If you like it enough, you can double it. I like using the simple syrup technique but some people have made the cake just as is and they say they like it without it too. You try it and see what you like best.
This is enough for one 8" x 3" round pan with some batter leftover or two 8" x 3" round pans.
Basic Yellow Cake
(Round 8” x 3” or two 8” x 2”)
If making 8 x 3, you will have a little batter left over.
3 cups of self rising flour
2 sticks of butter or margarine
2 cups of granulated sugar
4 large eggs (yolks and whites separated and at room temp)
1 cup of evaporated milk
vanilla and/or almond extract to taste
Procedure:
1. Beat butter and sugar at high speed until it is soft and pale yellow in color.
2. Start adding the yolks one by one until they disappear completely. Add flavors and continue beating.
3. Lower the speed to low and start adding the flour and milk alternating. Begin with flour and end with flour. Turn off mixer.
4. Whip whites to meringue consistency and FOLD into the flour mixture until meringue disappears.
5. Pour into prepared molds and bake for 45 minutes at 350 Farenheit. (I use Wilton’s chart on baking times) |
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cakeatty
Frequent Member
Joined: Feb 07, 2006
Posts: 209
Location: Jackson, TN
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Tue Apr 11, 2006 9:07 am |
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Maria, pardon my obtuseness (is that a word) but I didn't see a simple sugar technique in that? Do I just make up a simple syrup and pour on it when it comes out of the oven? Do I poke holes in it and then pour or just pour it on the cake? You're such an angel for all this help!! |
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MariaLovesCakes
Moderator Español
Joined: Jun 29, 2005
Posts: 4809
Location: Orlando, FL
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Tue Apr 11, 2006 9:38 am |
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| cakeatty wrote: | | Maria, pardon my obtuseness (is that a word) but I didn't see a simple sugar technique in that? Do I just make up a simple syrup and pour on it when it comes out of the oven? Do I poke holes in it and then pour or just pour it on the cake? You're such an angel for all this help!! |
No, sorry, I didn't post it with the recipe.
This recipe is enough for the recipe I gave you. You can double it for bigger cakes.
Simple Syrup
1 cup of water
1/2 cup of sugar
1 tablespoon of vanilla (or more if you want)
When you want to get fancy:
Optional: 1/8 of cup of Brandy + 2 tablespoons of Amaretto
This combo is GREAT!
Boil water and then add sugar. Let it boil for about 7 minutes, until it gets a little syrupy. Remove from heat. Let it get lukewarm and then add the flavors and liquors if you are adding them as well. Let it cool.
I advise to bake the cake the night before and then soak it the next day. The cake has already set and its better.
This cake absorbs the syrup real good, so you don't have to poke holes. I use a pastry brush and I just dunk in the syrup and then "brush" it onto the cake.
Here is a couple of pics of how I do it. |
| Description: |
| Here's what the syrup looks like. Its that color because of the vanilla and the brandy. |
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| Soak the first layer. Then fill. |
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| Put 2nd layer on and soak again. Let it sit for 5 minutes, then proceed to decorate as you choose. |
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| Description: |
| Here's what the syrup looks like. Its that color because of the vanilla and the brandy. |
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| Filesize: |
74.28 KB |
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4 Time(s) |
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| Description: |
| Soak the first layer. Then fill. |
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| Filesize: |
55.37 KB |
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3 Time(s) |
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| Description: |
| Put 2nd layer on and soak again. Let it sit for 5 minutes, then proceed to decorate as you choose. |
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66.04 KB |
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3 Time(s) |
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cakeatty
Frequent Member
Joined: Feb 07, 2006
Posts: 209
Location: Jackson, TN
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Tue Apr 11, 2006 2:33 pm |
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Maria, okay, another silly question. Does putting the simple syrup on the cakes make them soggy? |
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mscorliss
Junior Member
Joined: Oct 13, 2005
Posts: 32
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Tue Apr 11, 2006 2:46 pm |
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That is a good question.........When you say "soak" how much do you apply? |
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MariaLovesCakes
Moderator Español
Joined: Jun 29, 2005
Posts: 4809
Location: Orlando, FL
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Wed Apr 12, 2006 5:11 am |
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cakeatty and mscorliss:
To answer the first question, no, it doesn't make the cake soggy. Scratch cakes are pretty good in absorbing liquids without getting too soggy. This recipe I have is very good for soaking with syrup.
The 2nd question about the amount to put in: the basic recipe I posted is enough to cover and 8" x 3" round or two 8" x 2".
If you want to make a bigger cake, double the recipe and go from there. I can find a chart that I posted before from another user where it shows the exact amounts for each size.
let me know if you are interested and I can post here for you.
PS There are two well known methods for soaking cakes.
1. The paintbrush method
2. Spray bottle method
My cakes are so good for soaking that the brush method works heavenly. But if you have another recipe you find it difficult, then try the spray bottle method.
Fill the bottle with syrup and then spray evenly onto cake.
I have tried the spray bottle and all I make is a mess. But you can find the method that best works for you.  |
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