I am going to make Toba Garretts yellow cake recipe. What would happen if I added a brick of cream cheese with the butter?
I would recommend doing a small test cake first. You may upset the balance, lol.
It sounds like you are looking for a dense, dense, moist yellow cake. I would suggest trying Sarah Phillip's found here (and make sure you follow her cake testing for donesness method, a few crumbs on the toothpick, but no batter);
http://www.baking911.com/recipes/cakes/buttercake_yellow_ultimate.htm
Take a look at this site; it might be helpful:
http://baking911.com/asksarahbb/viewtopic.php?t=3100
I experimented with a scratch recipe for a white cake; I creamed the cream cheese with the butter and sugar. It was a bit dry, which surprised me since there's about 23% fat in cream cheese. Next time, I'll add 2 T. oil and see if that helps.
Do you think that Sarah Philips recipe can hold up to a ganache and bavarian cream filling?
Yes, it should work just fine. What helps is freezing the layers, especially if you torte. You can fill and ice while they are frozen. I did this today with my chocolate cake and it was just as moist as Sarah's yellow cake, was so easy.
Quote by @%username% on %date%
%body%