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RECIPES..Check this out! - Page 2

post #16 of 53
Thread Starter 
I hope everyone enjoys them! I don't know how many questions there will be but I'm ready...I think!! Ha Ha!!

I will email her today to get her to add this tip on the pistachio....Add in 1/2 - 1 Cup Chopped pistachio nuts into batter if you like....It is really good that way as well.

Berta
post #17 of 53
Yum!!! thanks for sharing icon_biggrin.gif
post #18 of 53
Thread Starter 
U R Welcome!! Please post your results and opinions!

Berta
post #19 of 53
That's great Berta! Your variations sound yummy and I can't wait to try them out! icon_biggrin.gif
post #20 of 53
Hi Berta,

I tried the Ultimate buttercake in the original version and your strawberry version. the cake was yummy and very moist. great for so many combinations! thank you for sharing!

can I ask you whether this buttercake is ok for tiered cakes? (whether it be for wedding cakes or tiered birthday cakes) Or is it too soft even with the boards and doweling?

if i need a 6" cake (end resullt being 3" high with thin buttercream filling- 3 layers) do you think half the receipe is sufficient?

Thanks so much! icon_biggrin.gif
post #21 of 53
Thread Starter 
Hi!

I am so glad you like the recipes!! They are really good cakes.

I think it will be fine for a tiered cake. I would freeze it first then thaw it before use. This will make it a bit more sturdy for you. I have used it in stacked cakes, and had no problems. They are also a bit firmer after a day...they are very tender when first baked thats why I freeze them before torting.

I thnk half the recipe will be fine for a 6 inch cake. When I use my 6x3 pans to bake this cake I get three pans worth of batter. If you wanted, you could make the entire recipe, bake it and freeze what you have left. It is still really good and fresh tasting when you thaw it.

Thank you for letting me know you made them and giving me your feedback! I love hearing about how things turn out for people!

Let me know if I can be of more help!

Berta
post #22 of 53
Berta...these recipes sound wonderful!!

Would you mind sharing the eggnog recipe with us a bit early?
I have a christmas party for this saturday and would LOVE to make this cake. I would like to work on it tonight, if it is at all possible.

Also, for the yellow cake....how many times would you have to multiply the recipe to get a 16 inch round cake in a 2 inch pan? Does the cake rise up fairly well?
(I love cooking from scratch and would love to try this!!)

Thanks so much! Ellen
I love my lil' munchkin
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I love my lil' munchkin
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post #23 of 53
oops...never mind about the egg nog...it's up on the site!
I love my lil' munchkin
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I love my lil' munchkin
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post #24 of 53
Thread Starter 
Hi Ellen,

Let me say I love that eggnog cake and it makes great cake balls 2!!!

The recipes make 2 8x3 inch cakes for me. They rise pretty good....they are close to the top on those pans.

I think for a 16x2 pan I would make double. I have never made one that big though...You are gonna love it I am sure.

Let me know how it turns out!

Berta
post #25 of 53
I've used this recipe and it's really really good, but it did not stand up to freezing very well. I'm glad I just served it to family, but it was a bit on the dry side when I served it. I guess you don't have any problems with it, Berta?
Ali
That is the saving grace of humor, if you fail no one is laughing at you



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Ali
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post #26 of 53
Berta i made the ultimate butter cake in eggnog version and it was so good. Thank you for all the varations that you posted.

AShiana
Baking is a skill that can be taught....One catch...you have to love it!!


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Baking is a skill that can be taught....One catch...you have to love it!!


Be yourself! Everyone else is taken!
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post #27 of 53
Oh yeah, I baked this in 2 8x2" pans & 1 6x2" (for tasting icon_biggrin.gif )

Also, just consulted the handy-dandy cake matrix, which says you need 10 1/2 c batter for 2 9" layers and 30 c for 2 16" layers, so you'd need to triple the recipe, Ellen.
Ali
That is the saving grace of humor, if you fail no one is laughing at you



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Ali
That is the saving grace of humor, if you fail no one is laughing at you



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post #28 of 53
Thread Starter 
Hi,

AShiana...I am so glad you like it! I really enjoy it too.

Alimonkey....I have never had it be dry for me, and I freeze them everytime. They are always so good....hmmm I wonder if since I bake them in deeper pans that would make them moister since you have more cake and less crust. Idk I am always sure to freeze them because that has made them moister for me and makes them easier to torte. Does any1 else have any ideas?

Berta
post #29 of 53
Berta,
I'm going to make your eggnog cake tomorrow, but now I'm a little confused, lol.

I'm confused about the freezing part. Is this right...
1) bake cake
2) freeze
3) thaw
4) torte / crumb coat
5) frost/decorate

or do I cut and torte while the cake is still frozen but allow to thaw completely before crumb coating, frosting and decorating?

Also, I will be using a cake ring instead of a cake pan, does that matter?

Thanks so much for your recipes! I can't wait to try them all!!!!
post #30 of 53
Thread Starter 
Hi,

I've never used a cake ring, but it shouldn't be a problem. I cut the cake while it is thawed but still cold.....and you have the steps right in your post! You weren't as confused as you thought!! Just be sure that your cakes are pretty cool when you pop them in the freezer. Try not to handle them too much while they are warm. The are a bit delicate then.

I'll be waiting for your results!!

Berta
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