Thanks Berta!

Nitu

Hi Berta,
I made the coconut vaiation for a snowman cake and it was delicious. I iced with meringue buttercream and covered with coconut. I can't wait to try the eggnog version.
Thanks for posting the link.

Mary-Ann,

I am so glad you enjoyed it! I like my coconut cakes iced with meringue buttercream...I had never covered it with coconut too. What a great idea! I am making the egg nog cakes again this weekend too! Let me know how you like them!

Berta

Hi Berta,
I ran into yet another snag (ugh, baking here sometimes is a real 'adventure')

So, I can't buy eggnog here. That means I have to make my own. I know that most store-bought eggnog is pasturized but almost all of the recipes I've found with good ratings contain raw eggs. Do you think this will affect the cake or that I need to adjust any other ingredients to compensate? (will it be like adding too many eggs to the cake, or will the eggs in the eggnog cook and change the taste?)

Any ideas?

Thanks for your advice. Come hell or highwater I'm making one of your cakes for Christmas, lol.

Hi Cande!

I think that the cake should be fine. Store bought egg nog has egg yolk but they are pastuerized like you mentioned. So the homemade stuff will work the same, and the lack pf pastuerization will not matter because any bacteria will be cooked out. Just be sure your egg nog is well mixed and creamy, and that it tastes yummy!! Homemade stuff is usually better than store bought so your cake may be even yummier!! I would do it as is....let me know how it works out!

TIP: Be sure to follow the mixing times on the recipe as well as having room temperature butter. This will help to assure it comes out nicely. If you are using a handheld mixer add a few minutes to the creaming time.....the butter and sugar should be really thick and fluffy before you add the eggs in.

I am making one today or tomorrow and I think I will try to take a picture of how it looks inside after baking to post. This might help people get a good idea of the texture and crumb. What do you think?

Hopefully you will get this made soon!! I am anxious to get your opinions on it! I love the egg nog cake! Post your results Pretty PLZ!!

Berta

Hi Berta!
That would be great if you could post a pic! I have to admit, I was already a little intimidated with these recipes, and after having such a rough time pulling everything together to even start it, I've been getting even more intimidated! But, worst case, it flops, then I'll just have to try again, right? I'll definitely let you know how it turns out. Tomorrow starts the big bake-off so between tomorrow and Friday all 15 baked goods have to be done. I'm in the finishing planning stages now, and tomorrow morning is the last-minute ingredients run and then I'm off! lol. I'll keep you posted!

Thanks for all of your help!

Thanks I'm making one today.

Hi,

You will see that once you make it you will feel far less intimidated by it. It is important to follow the mixing times like I mentioned and to be sure the butter is at room temp. You will know you mixed enough when your butter and sugar are light colored and really fluffy. Be sure to beat in each egg well also. Once you do it you'll think wow that wasn't bad at all!! I will definitely post a pic as soon as I get mine done for you guys. I will also take a pic of the batter......that's another thing if you don't mind tasting batter, taste the batter it should taste really good also Also I bake mine at 325 especially since I use 3 inch deep pans.

I'll be on the look out for your results! GOOD LUCK!

Cakelady52 let us know how yours turn out.

Berta

I made the original cake recipe from baking911 and I thought the cake turned out sorta dry. However I have made Colette Peters cake recipe from her book and I felt like it came out too heavy, too moist (after baking it extra time) and so I am going to work on mixing the recipes up and seeing if I can get it 'just right'

Hi TickledPink,

I have made the original recipe and have never had a problem with it being dry. Sorry it did not work out for you. Oh yeah I bake mine at 325 in light colored aluminum pans.

CakeLady and Cande....did you get yours made?

Berta

I made the 911 cake for my sons christmas party he works for Universal studios it came out delicious I added simple syrup with almond had no problem making it. I try to add the pic. here but i don't know how so look at it in the photo galleries.

Hi Cakelady!

I am glad it worked for you!! I just love that cake!

Which cake is it in your photos...Your work is awesome BTW!!

Berta

Never mind I found it! Cool Cake! Love the shark!

Berta

Thank you Berta u are very sweet.

Berta,

I have bad news to report. I tried making the eggnog cake, but it didn't turn out right. I'm not sure what I did incorrectly, but I'm assuming it was my mixing(?). The cake turned out really crumbly and kind of reminded me of the consistency of dense cornbread. It tasted nice, but there was a 'bite' of dryness to it (since it was so brittle).

Any ideas what I did wrong?

I will definitely try again...I want to try all of your flavors, they look amazing, so I can't give up

Forgot to add: I used a hand mixer, if that makes any difference? (But it is a powerful little thing...mixes bread dough with it's dough hook attachments with no problem, etc)

Hi Cande,

I'm sorry you didn't have good results. Mine never turns out like cornbread but I think other people have complained about that. I do think it might be in the mixing. When you cream the room temperature butter and sugar, it should get really light colored, thick and fluffy kind of like whipped cream (I can't think of what else to compare it too). The instructions say 5 minutes and that's how long it takes in my KA mixer. It may be longer with a hand mixer. After you add each egg they should be completely mixed in before adding another, and after they are all in the mixture should be thick and fluffy still. When you add in the flour and milk (or eggnog) alternately.....do it kind of quick not really waiting before adding the next thing. After you add it all in, it should be a little dry looking but not to bad. Then toss in the extracts and mix for 1 minute. This should take care of the little bit of dryness. The batter should be really thick and creamy. It fills up my small KA almost to the top. It will not be at all runny, you will have to spread it around your pan to get it smoothed in. It will also taste smooth and yummy.

I found some pics I took a while back. The creamed butter etc. The one of the finished cake shows what it should look like....It was on baking 911. I still need to take some better shots to post, but I will use those to give you an idea. The batter pic is from the chocolate ultimate butter cake, but it is similar on thickness.

I hope this is helpful to you and everybody else!

Berta

Here are the pictures I have!

Berta

my next cake is going to be one from this recipe of yours. It looks wonderful. If only i could taste it once it was done I would be happy, but DH will try it for me.

Let me know how it goes Kaecakes!!!

Berta

Wow that's surprising because i followed the same exact recipe and mine came out moist and sft and delicious.
The only thing i did different is i cut back the sugar because the eggnog was already sweet.

I don't know why some people just have rotten luck with this cake. I hope my mixing suggestions help! I'm glad it work for you AShiana!!

Berta

I am looking forward to trying this cake. I don't have a kitchen aid. I do have a Bosch. I will try this with the wisk attacment. We will see.