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Toba Garrett's Cake recipes - Page 5

post #61 of 80
"Well just remember that the second book, Professional Cake Decorating, is really a combined version of her cake and cookie books with a few extras thrown in. Definitely look it over before buying it! (But it is worth it...)"

thanks bobwonderbuns! this is good to know. I recently bought her first book at the culinary school. it was 14.95, i already have her cookie book.
I was thinking about buying the new cake book, i'll see if i can take a look at it before i do buy it.
post #62 of 80
when you make the chocolate fudge cake, do you use the cup measures or the weights? the recipe calls for 2-1/2 cups (287 grams) all-purpose flour, but according to my scale, that's about 350 grams.

TIA
post #63 of 80
okay everyone. Brace yourself. I think I am ready for my first scratch cake. Anyway with all of your good reviews, I think I will try one out of Toba's book (since I have it LOL!) Okay but here is a hopefully not too dumb question. When she calls for ounces of something (like flour or sugar) do I have to weigh it? Or is it volume (like 8 oz=1 cup?) I know this might make I difference in the final result, so I better ask even if I look dumb! icon_redface.gif
post #64 of 80
I think I will try the chocolate cake recipe.
post #65 of 80
On the butter question. I have found that Land O' Lakes butter is perfect for white icing. I use in all my butter creams, and get a lovely white color. They do not add coloring, so the butter has a very light creamy color. You may also want to try a European butter, they don't add coloring either. If you are using clear vanilla, you shouldn't have to leave it out. Hope this helps.
post #66 of 80
Does any of you know how the choc fudge cake multiply?
post #67 of 80
I have been debating on what new cake book I want for Mother's Day. This helped me decide! I can't wait to try it!
post #68 of 80
Another question for everyone. Has anyone tried the "spacking paste" he uses in The Well Decorated Cake book? I tried it this past weekend and it did taste great and made the cake firmer (I was doing a Topsy-turvey) but as it sat and got to room temp the whole sides of frosting started sliding off! I'm not sure if it was my spackling paste or the way I did the topsy-turvy (used directions from CC articles) and I was wondering if anyone else has used this spackling paste recipe.
I'm just going to give it all to God. Lord knows I don't know what I'm doing!
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I'm just going to give it all to God. Lord knows I don't know what I'm doing!
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post #69 of 80
I have all three of Toba's books and love every one of them! I use her icings exclusively - bc, chocolate bc and cream cheese bc. I just made her lime curd and it was easy and delicious! I made half the recipe and it came out great. I've also made her glace icing for cookies and the sugar cookie recipe - both great.

The only problem I've had is with her cake recipes. I tried both the chocolate and the yellow and both were disasters! The yellow was smaller on the bottom than on the top, almost as if made in two different sized pans. And, it tasted like corn bread (I love cornbread, but when I want cake I want cake!). What did I do wrong?
post #70 of 80
When i grow up, I want to be just like Toba Garrett!
post #71 of 80
Regarding the lemon curd...she says you can freeze it!

For a "white" butter I use Challenge butter. It's the whitest I've seen and I use it in my BC.
post #72 of 80
Quote:
Originally Posted by amysue99

I have all three of Toba's books and love every one of them! I use her icings exclusively - bc, chocolate bc and cream cheese bc. I just made her lime curd and it was easy and delicious! I made half the recipe and it came out great. I've also made her glace icing for cookies and the sugar cookie recipe - both great.

The only problem I've had is with her cake recipes. I tried both the chocolate and the yellow and both were disasters! The yellow was smaller on the bottom than on the top, almost as if made in two different sized pans. And, it tasted like corn bread (I love cornbread, but when I want cake I want cake!). What did I do wrong?



I agree, I love the icings, but the yellow cake tasted horrible. I tried it from the fridge and room temp and I thought it tasted blah thumbsdown.gif , almost too baking powder "ish". I'll bet I had a dozen people taste it and none of them were very impressed, plus it was expensive to make. Still in search of a scratch yellow cake that is dense and moist.
post #73 of 80
Well, I like Toba's yellow recipe but it's so involved with all of the mixing so I use Sylvia Weinstocks yellow recipe which is moist and wonderful! http://homecooking.about.com/od/cakerecipes/r/blc13.htm
post #74 of 80
I use her Decorator's BC recipe as a back-up ( I usually use Sugarshacks). But when I feel like using butter, I'll make her recipe which everyone loves just the same.

I like her yellow cake and the chocolate fudge cake- it does taste amazing. But I have problems with baking it...it usually comes out too moist and breaks apart easily.

I recently started baking on a lower rung in my oven which has helped me a lot, but I haven't tried this recipe with this change yet. Hopefully it'll work out because it really does have an amazing flavor.

I love her glace icing, her bc and I also use her French vanilla bc as a filling- it's so delicious.
post #75 of 80
Quote:
Originally Posted by CarolAnn

Okay, I found the book at a library about 30 min from home. They'll e mail me when it comes back in. Finally!!! This is a pain! I know I'm gonna end up ordering the book, but I have to take a look first.



Thanks for the idea!! i just reserved Toba's books and some Collette Peters books at my library, they will call me when it is in!! Can't wait!! thumbs_up.gifthumbs_up.gif
When the going gets tough, the tough start baking!
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When the going gets tough, the tough start baking!
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