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?? re: colette's white cake recipe - Page 2

post #16 of 24
Well I make all my recipes by weight, so perhaps why I find it comes out well. I also use whole milk, when I used to make it with milk I had on hand - 1%, it tasted different.
I wonder what buttermilk would do to it???? Curious.....
I too am looking for the PERFECT white cake, and if I like it, it would be perfect because I dont care for white cake!
post #17 of 24
"I too am looking for the PERFECT white cake, and if I like it, it would be perfect because I dont care for white cake!"

You can count me in on the search. It is more like an obsession now. The one I made today was exceptionally good, but as SquirrellyCakes mentioned above, it contained a high ratio of butter and consequently was a pale-white, not a traditional pearly white like in the box mixes (not that I am comparing them to box mixes. Well maybe...)

The Velvet White Cake was a big embarrassment for me. I had to watch as my friends ran for the milk carton because the cake was like eating dry cornmeal (I am a good baker too.) I did everything according to the book and I used cake flour.

Then again, there are probably very few recipes that everyone agrees on 100%, it is all a matter of personal taste. My taste is telling me there are far better white cake recipes out there, somewhere...

P/S Flourgrl, I just wanted you to know that I have a picture of your Russian Romance cake pinned up as something for myself to strive for. Great job!!!
post #18 of 24
I made a white cake I found at cooks.com
It is called white buttermilk cake. It was pretty good.
post #19 of 24
P/S Flourgrl, I just wanted you to know that I have a picture of your Russian Romance cake pinned up as something for myself to strive for. Great job!!![/quote]

aww that's so nice! Thank you!
post #20 of 24
Haha, you know I have noticed a lot of people complaining lately that the white cakes were not white enough. I don't know why that strikes me as funny but it does. I guess because we are always striving for perfection in the appearance of things. And maybe too, because I use half butter and cream and real brown vanilla and know my white is actually pale ivory, it doesn't matter. But I honestly could care less if the white cake turned out green as long as it tastes and has that perfect white cake texture I have in mind. I generally use unbleached flour anyway, so there is no way I will get white and the outside of the cake is always going to be golden regardless although now I keep hearing of folks cutting off the exterior of their cakes because it bothers them when they see that golden line where the icing meets the cake. Again that makes me laugh. I am not laughing at people, I am laughing with them. How picky can we be when looks matter more than taste?
And no I am not completely off my rocker searching for a perfect white cake for 42 years because I do have a cake in mind that is my comparison. When I was a little girl, for all special days like First Communion and birthdays and such, we had a bakery where Mom would order these fabulous white cakes. The texture of the cake was a dream, It was almost like when you cut fresh, never been frozen grain fed turkey meat, that creamy, crumb. I cannot explain it better than that. It was moist but not cake mix spongey and it had texture but delicate texture. Haha and I hope to meet up with that texture again before I get croakdified!
I will look for that buttermilk cake online, thanks!
Hugs Squirrelly
post #21 of 24
SquirrellyCakes, I know exactly what you mean. I too have a childhood reference which I think sits at the heart of my obsession for the perfect "white" cake, if it does really exist. Every birthday my mom would order a cake from a woman who made and sold cakes out of her home. They were the whitest of white with the taste of almond (my favorite) and piped stars outlining some cartoon character (also tasting of almond.) I could not wait for my birthday and for the cake.

Today I much prefer my white cakes off white because I know they will be 10 times better, moist. Still though, the obsession kicks in and I think back, knowing that I once tasted a pearly white cake in my lifetime and it was the best. *sigh* I know I will find the perfect recipe right before I take my last breath. lol. Irony to the last.
post #22 of 24
Haha, we had better not be off to our graves without finding it!
Hugs Squirrelly
post #23 of 24
Quote:
Originally Posted by SquirrellyCakes

Quote:
Originally Posted by Ironbaker

I've used Rose's cake recipe quite a few times. Half the times, it's wonderful and light, especially if eaten soon. Others it's been dry or borderline dry. However, it's much better/accurate if you use her weighted measurements - if you haven't already, invest in a good Baker's scale. A lifesaver! That's what I do like about the Cake Bible, she gives the weights of the ingredients.

The recipe I love to use for white cakes I actually got from this site. It's similar to Rose's but better, to me. You should try it and see what you think. I've used it for a base for lemon and orange cakes too.

It's the Classic White Cake II

http://www.cakecentral.com/cake_recipe-1967-21-Classic-White-Cake-II.html


That is a pretty standard white cake recipe. And I don't mean any offense by it, it is good, but not great. Personally I find it ok but not what I am looking for in a white cake but I guess I am pretty picky. But I have been looking for a perfect white cake for 42 years. I still believe that the perfect white cake will have cake flour, buttermilk and likely shortening not butter, because the shortening will create a better crumb but unfortunately, it will be sacrificing some taste. What sort of floors me with that recipe is in the method they say to use 1 tbsp. of shortening to grease each pan, now that is one whole lotta shortening and I wouldn't follow that at all, I would just grease as you normally would and flour the pan. Also, I find that in any cake recipe calling for millk, there is a huge difference in the outcome if you use whole milk instead of 2 % which most people tend to make. I really think it is worth the difference in fat.
With the White Velvet Cake, I believe it calls for 3 cups of sifted cake flour as opposed to 3 cups of cake flour, sifted. This is very often the case with cakes calling for cake flour. Cake flour tends to settle down so most often you are to sift it before you measure to aerate it. Which means that you will actually be using less flour than if you don't sift it before measuring. The difference in the amount of flour can really contribute to the dryness. So sift first and then measure with your dry cups. Of course if you weigh the flour, it doesn't matter if you sift first and weigh or weigh first and sift.
Also, try testing this cake for doneness by instead of expecting your toothpick to come out dry, test it as done when the toothpick comes out with a few moist crumbs but no wet batter on it.
If I remember the thread on Baking911.com, Sarah mentioned that several people had said that the White Velvet Cake comes out dry, I thought she had mentioned it was on the dry side of moist or something to that effect.
Hugs Squirrelly Cakes



Oh I definitely do my own thing when it comes to greasing/flouring the pans with that Classic white cake recipe. I didn't even notice that. I just go with the recipe....and I always use cake flour regardless of what any recipe calls for. lol I'll just add the 2 extra tbsp/per cup. It's come out great for me each time, if there's something better, I'd love to try it. And I usually use cream. icon_biggrin.gif Shhh lol

The "sifted cake flour" thing was something I realized after makign her recipe a couple of times. It did make a difference but I haven't used it in awhile since I use the other.

What if there is no perfect white cake recipe? icon_cry.gif
post #24 of 24
Have any of you tried this for a cake bigger than a 9x13? I was wondering how the recipe would be doubled or tripled even.
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