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reveca
Newbie
Joined: Oct 18, 2009
Posts: 4
Location: livermore, ca
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 Posted:
Tue Oct 20, 2009 9:13 am |
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I have a few cake recipes that I have tried and they just dont come out the way I want them to they are hard and taste like baking powder what do I need to do  ??? I'v tried the cakes from other bakeries even lucky's and safeway cakes taste better!! |
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prterrell
Forum SuperStar!
Joined: Mar 20, 2007
Posts: 2634
Location: Newnan, GA
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Tue Oct 20, 2009 11:10 am |
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All of the grocery store bakeries use cake mixes. You may just prefer the taste of cake mix.
If your cakes are hard, sounds like too much flour and/or over baking.
If your cakes taste like baking powder, then you're using too much. |
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tmcakes
Junior Member
Joined: Feb 20, 2009
Posts: 78
Location: Hammond,La/New Orleans, La
Birthday: Jan 31
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Tue Oct 20, 2009 2:25 pm |
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More than likley you are use to the taste and texture of a box or doctored mix.
Me personally I am 1/2 doctored and 1/2 scratch just depends on the type of cake i'm making.
Since I have yet to find a really good white or yellow cake recipe I doctor them. but my German chocolate, Red Velvet, pound cake, carrot cakes all are from scratch (no boxes). I say keep trying maybe you will find one you like, if not doctor the box until you find one!
P.S. Even though my scratch cakes are really moist and really do taste good most people still end up picking the doctored white and yellow cakes. |
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Sugarflowers
Forum Fanatic
Joined: Aug 19, 2006
Posts: 1822
Location: McKinney, TX
Birthday: Feb 02
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Tue Oct 20, 2009 8:26 pm |
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Using buttermilk is a great way to add moistness to a cake. If a recipe calls for 1 cup of milk (or water) and 1 Tbsp. of baking powder I use 1 1/4 cups of buttermilk, 2 tsp. baking powder, and 1/2 tsp. baking soda.
Pudding mix or sour cream also make for great tasting cakes. Don't forget to add a bit of salt, this enhances the other flavors.
Good luck and HTH
Michele |
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Rhonda19
Frequent Member
Joined: Aug 28, 2008
Posts: 203
Location: Mississippi
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Sun Oct 25, 2009 7:11 am |
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I just read this thread, and I am having problems with my scratch cakes too. They all just seem to come out dry.
I started thinking that the recipes that called for plain milk, that the milk was making them dry?? Does buttermilk make that much difference??
If anyone has a tried and true scratch recipe that they like and would be willing to share... I am sure open for suggestions.
Thanks |
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Mike1394
Forum Fanatic
Joined: Feb 20, 2008
Posts: 1842
Location: Michigan
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Sun Oct 25, 2009 7:31 am |
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| Rhonda19 wrote: | I just read this thread, and I am having problems with my scratch cakes too. They all just seem to come out dry.
I started thinking that the recipes that called for plain milk, that the milk was making them dry?? Does buttermilk make that much difference??
If anyone has a tried and true scratch recipe that they like and would be willing to share... I am sure open for suggestions.
Thanks |
Why don't you post your recipe? Milk is a tenderizer, it doesn't make a cake dry.
Mike |
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Gingoodies
Forum Addict
Joined: Aug 24, 2004
Posts: 911
Location: New Jersey
Birthday: Nov 28
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Sun Oct 25, 2009 7:49 am |
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Mike,
Are you Alton Brown in disguise????
Great food chemistry knowledge! |
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Mike1394
Forum Fanatic
Joined: Feb 20, 2008
Posts: 1842
Location: Michigan
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Sun Oct 25, 2009 7:57 am |
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| Gingoodies wrote: | Mike,
Are you Alton Brown in disguise????
Great food chemistry knowledge! |
LOLOL Thanks, No I just like to play, and screw up cake batter LOLOL.
Like today I just made a cake that has been in the family for yrs. I got the recipe from my Mom lastnight. I looked at it, and said no wonder it's dry like cement LOLOL.
Thanks,
Mike |
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lainvest64
Junior Member
Joined: Mar 01, 2009
Posts: 24
Birthday: Jul 10
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Sun Oct 25, 2009 8:25 am |
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I found that even a box cake will be dry if overcooked. I always adjust the time down by 5 minutes and check to see how much it needs from that point. Even if you think you are not overcooking, test for it first. |
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ThreePrinces
Junior Member
Joined: Jul 27, 2007
Posts: 48
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Wed Nov 04, 2009 12:39 pm |
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In addition to underbaking a little bit, I also bake at 325 instead of 350.
I am a huge fan of the doctored cake mixes - particularly doctoring with yogurt. I also, however, make all chocolate and carrot cakes from scratch, as well as my coconut cake which is the most moist cake I have ever tasted, and it's from scratch. |
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MacsMom
Forum SuperStar!
Joined: May 05, 2007
Posts: 2895
Location: CA
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Wed Nov 04, 2009 12:48 pm |
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Here is a huge link to WASC variations
http://www.cakecentral.com/cak.....ml#6613296
...and this is a scratch that is amazing
Scratch Version (yellow cake) - seriouscakes recipe submitted by Sayhellojana "...I adapt recipes the same way MacsMom does but with a scratch recipe as my base. You can change sub out other wet ingredients for the milk... yogurts, fruit puree, flavored syrups, etc - and it's delicious, very consistent, and easy to make."
http://www.youtube.com/watch?v=fYQ-dryteww
2 3/4 c. all purpose flour
3 tsp. baking powder
1 tsp. salt
1 c. shortening
2 c. sugar
4 large eggs
2 tsp. vanilla
1 3/4 c. milk
*I have tried this with part butter and part shortening and didn't like it very much, it turned out very greasy, I believe because butter has a lower melting point. This recipe can be halved or doubled with the same results and also used to make cupcakes (bake for about 15-20 mins). You can also use other flavorings or add some orange or lemon zest. This recipe will make two tall 8" round layers, two shorter 8" square or 9" round layers, or one short 9x13 layer. |
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prterrell
Forum SuperStar!
Joined: Mar 20, 2007
Posts: 2634
Location: Newnan, GA
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Wed Nov 04, 2009 5:25 pm |
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Other things that can mess up a scratch cake:
not properly measuring the ingredients (if measuring flour volumetrically, spoon flour into the cup, do not dip cup into flour and scoop)
not using room temp ingredients
using margarine/shortening when recipe calls for butter
using the wrong sized eggs
using skim or reduced fat milk when recipe calls for whole milk
not creaming the butter and sugar long enough (if making a butter cake)
using AP flour when recipe calls for cake flour
using old baking soda/baking powder
using wrong leavener (baking soda when baking powder is called for and vice versa)
not sifting the dry ingredients
not incorporating the ingredients correctly
over mixing the batter
wrong amount of batter in pan
baking too hot (either by setting oven too hot or by oven heating improperly)
baking too long
leaving cake in pan on top of stove to cool (if you do this, the cake will CONTINUE to bake, both from the heat left in the pan and the heat coming from the oven!) |
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ginger6361
Junior Member
Joined: Dec 03, 2006
Posts: 78
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Sun Nov 08, 2009 8:13 pm |
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You guys mention doctoring box cakes?? Can you elaborate?? Thanks |
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lainvest64
Junior Member
Joined: Mar 01, 2009
Posts: 24
Birthday: Jul 10
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Mon Nov 09, 2009 5:22 am |
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CC has recipes that start with a box cake. WASC is one of them but there are quite a few. There is also a book called Cake Mix Doctor that is nothing but recipes for boxed cakes that have been doctored. Look in the dessert section of your local book store. There are a quite a few books that help you make your box cake taste more homemade. |
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Amanda1985atl
Newbie
Joined: Jun 17, 2009
Posts: 6
Location: Augusta, Ga
Birthday: Jan 25
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Tue Nov 10, 2009 6:25 pm |
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When using a recipe that calls for milk or milk based products, I always use whole milk/whole milk products. Whole milk has a thicker consistancy and it just seems to work better.
Also, I do a doctored cake mix for my cakes. I use to only use this cake recipe when I was making a tiered cake or sculpted cake b/c it has a firmer texture, but so many people have requested this cake, it is my go to recipe now...
1 box cake mix
1 cup all purpose flour
1 cup sugar
3/4 tsp. salt
1 1/3 cup of water
1 cup sour cream (whole milk)
2 TBSP vegetable oil
4 egg whites
1 tsp almond extract and 1 tsp vanilla extract
-or-
***2 tsp any flavoring of your choice***
1. Add first 4 ingredients and mix well.
2. Add remaining ingredients and beat for 4 minutes. Bake according to pan instructions. |
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