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Taste Test Results!!

post #1 of 64
4/28/07 at 8:15pm
Thread Starter 
I invited 20 customers and each was allowed to bring 1 guest with them. I had a total of 40 tasters. I had them each taste 3 chocolate, 3 white, 3 yellow cakes as well as IMBC and Traditional Buttercream. They were aged from 19 - 65 and a mix of males and females. They tasted cakes and filled out cards which didn"t have their names or anything on them

Chocolate Cake
Double Chocolate scratch cake - 28
Hershey Cocoa Box Recipe Cake - 10
Doctored chocolate cake mix - 2

Yellow Cake
Ultimate Butter Cake - 23
Scratch Fluffy Yellow Cake - 12
Doctored Yellow Cake - 5

White Cake
WBH white - 19
King Arthur White - 19
WASC - 2

IMBC-17
Traditional BC-23

IDK if that helps any1 but I thought I'd share. It was pretty fun to do, and I will do it again next month with different flavors! I got lots of cake orders from it too!!
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post #2 of 64
4/28/07 at 8:52pm
Sounds like fun... I just gotta know your winning chocolate cake recipe. Would you share?
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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post #3 of 64
4/28/07 at 10:27pm
Thanks for the heads up.

BTW, if you need any additional tasters, I'm available. icon_smile.gif
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post #4 of 64
4/28/07 at 10:40pm
Oh I love this idea! I may have to do this someday.

Yes, I agree, will you please share the chocolate receipe?
Joanne "It's all about the cake!"
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Joanne "It's all about the cake!"
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post #5 of 64
4/28/07 at 11:00pm
What a great result for scratch cakes, Hurrah! I am a great believer in scratch baking so I am pleased to see that your taste panel voted those through. Was the fluffy yellow cake from Baking 911 by the way?

Great idea to do a side by side comparison thumbs_up.gif
"Butter vs. margarine? I trust cows over scientists." Unknown
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"Butter vs. margarine? I trust cows over scientists." Unknown
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post #6 of 64
4/29/07 at 5:21am
Thread Starter 
Hi all!

The fluffy yellow cake was not from baking 911 but I went over there to check it out to make sure and it is the recipe the have listed as scratch cake with box like qualities except that mine is doubled....so wherever it was I found this one had the same recipe only doubled...at least now I know it will work as a half recipe!

The chocolate cake recipe is from Epicurious.com it is a double chocolate layer cake...when u look for it its the one that calls for 3 oz of chocolate and coffee. It is SO moist and delicious and makes a lot of runny batter. I love it!!

I was glad to see that scratch came out on top as well. I thought it would be closer in votes with the doctored mixes but it wasnt. It was nice to do because then I can see which recipes to stick to and which to switch to!!!

We should get together and do a CC taste test. That would be fun and FATTENING!!
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post #7 of 64
4/29/07 at 6:15am
CupOfButter, thanks for the info. That is very helpful for me too, you saved me some work here! I was the person who posted the original question on Baking911 about a scratch cake with box qualities, and have been using that recipe for fluffy yellow cake ever since. Before that I would use the UBC recipe, but I kept having a problem with it being a bit gummy in to middle, especially if I added any other flavourings. So to me it is interesting to see that the UBC came up on top. Did anybody comment verbally on why they preferred the UBC over the fluffy yellow?

I was surprised to see that so many people preferred the regular bc over IMBC. I honestly thought it would be the other way around, but I am obviously very biased there. I much prefer IMBC myself so would have thought everybody else would too.

And the WASC cake that everyone goes on and on about here did not do well at all, that is a surprise. At least I don't have to worry about trying it out now.

You must have been baking like mad! Did you bake and freeze over a few weeks or did you make everything fresh for this?

Thanks again for sharing your results!
"Butter vs. margarine? I trust cows over scientists." Unknown
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"Butter vs. margarine? I trust cows over scientists." Unknown
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post #8 of 64
4/29/07 at 10:15am
Thread Starter 
Hi!!

I baked everything the day before and served them in the afternoon the next day. The UBC maybe because my customers are used to that and may of just voted on familiarity. I personally like the fluffy yellow one better. I was excited about the WASC because all the raves but surprisingly it didn't do well. I didn't like it like I thought I would....still tasted like a cake mix to me.

I also prefer IMBC but I have found that here I have lots of customers who only order that and about the same who only order traditional. I think I have 1 customer who goes back and forth between both.

I am gonna try carrot cakes, italian cream cakes, and red velvet next so if anyone wants to suggest a recipe that would be great. I will try my recipes, doctored ones again, and 1 other recipe.

icon_smile.gif
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post #9 of 64
4/29/07 at 6:29pm
Sorry, I have never made Red Velvet so have no idea about that. I know Sarah from Baking911 has a recipe in her book but have not tried it. I recently tried Martha Stewart's Carrot and Ginger cake which is not bad, although her frosting was a total disaster, way too runny. Please post results from your next tasting, very interested to hear how it turns out.

PS. I am impressed you baked all that in one day, that is amazing! Your kitchen must have been red hot. Do you have a professional kitchen/oven?
"Butter vs. margarine? I trust cows over scientists." Unknown
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"Butter vs. margarine? I trust cows over scientists." Unknown
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post #10 of 64
4/29/07 at 6:39pm
Thanks again. I haven't tried that recipe.
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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post #11 of 64
4/29/07 at 6:40pm
thanks for sharing the results! i make the double chocolate cake all the time as my customers love it. can i ask what kind of cocoa you used and also, do you weigh your sugar? i always add 600 grams (3 cups) but i've seen some charts that say 225 is equal to one cup of sugar. reason i'm asking is because i always notice a bit of a "bite" after i eat the cake and i think its because i should inrease the sugar amount. thanks!
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post #12 of 64
4/29/07 at 6:53pm
Hi!

What is IMBC? Does that stand for imitation b/c?

Thanks!

Camille

PS: CupofButter: I once found a recipe for Tirimisu cake. I don't have my hand on it now but if you were interested in making it for your next cake tasting party, I'm happy to locate that recipe for you. icon_smile.gif
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post #13 of 64
4/29/07 at 6:56pm
Forgive me, but I'm new to this. What is WBH white and Ultimate butter cake? Where can I find these recipes?
But stamping and scrapbooking supplies online!
www.teasom.myctmh.com
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But stamping and scrapbooking supplies online!
www.teasom.myctmh.com
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post #14 of 64
4/29/07 at 7:12pm
IMBC is Italian Meringue Buttercream. It is a European style buttercream which is less sweet than American buttercream. It has a very smooth and silky texture.

WBH white cake I am assuming is a recipe from the Whimsical Bakehouse book, correct me if I am wrong CupOfButter. The recipe for Ultimate Butter Cake is available on www.baking911.com
"Butter vs. margarine? I trust cows over scientists." Unknown
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"Butter vs. margarine? I trust cows over scientists." Unknown
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post #15 of 64
4/30/07 at 11:03am
Thread Starter 
WBH is Whimsical Bakehouse! I love that book!!

I do have my own shop with a pretty big oven but not huge. I have 2 KAs and lots of pans so i just start mixing and baking and it gets done rather quickly.

On the chocolate cake I just use 3 cups of sugar and don't weigh it. Instead of regular baking chocolate I use the Hershey's Special Dark Chocolate Bars and I use a Vanilla flavored coffee. I love that cake! I use Guittard brand cocoa. I buy it in 50 lbs bags at the bakery supply for about $85.

I would love the tiramisu cake recipe...that sounds yummy! I've never had that kind of cake before!! THANKS!
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