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Taste Test Results!! - Page 3

post #31 of 64
Quote:
Originally Posted by jobartwo

rikke_denmark & jkalman - Well now that I know what WBH means, I can give you the recipe. I will post it tomorrow, as I am at work and my book is at home.



Thank you soooooo much that would be great icon_smile.gif
Sorry if I spell poorly....



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Sorry if I spell poorly....



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post #32 of 64
Thread Starter 
I a so glad everyone has enjoyed the results of my taste test. I have scheduled the next one for 5/27. Ill post the results asap!!
post #33 of 64
WBH White Cake
Bake at 350
In the bowl of an electric mixer, beat at high speed until light and fluffy:
6 oz (1 1/2 sticks) unsalted butter
2 cups sugar
1 1/2 tsp. salt

On a piece of wax paper, sift together:
3 1/3 cups cake flour
1 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar

Add the dry ingredients to the butter mixture alternately with:
1 1/2 cups milk
3/4 teaspoon pure vanilla extract

In a separate bowl beat until foamy:
3/4 cup egg whites (6 to 8 large egg whites)

Continue beating at high speed while gradually adding:
1/2 cup sugar

When stiff peaks form, fold the whites into the cake batter with a rubber spatula. Blend just until the whites are evenly distributed.

Pour 3 1/2 cups of the batter into one prepared pan and the reamining batter into the other. Bake the less full pan for 20-25 minutes and the fuller pan for 30 to 35 minutes, or until a cake tester comes out clean. Cool the cakes on a wire rack for 15 to 20 minutes before turning them out our their pans.
post #34 of 64
Quote:
Originally Posted by jobartwo

WBH White Cake
Bake at 350
In the bowl of an electric mixer, beat at high speed until light and fluffy:
6 oz (1 1/2 sticks) unsalted butter
2 cups sugar
1 1/2 tsp. salt

On a piece of wax paper, sift together:
3 1/3 cups cake flour
1 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar

Add the dry ingredients to the butter mixture alternately with:
1 1/2 cups milk
3/4 teaspoon pure vanilla extract

In a separate bowl beat until foamy:
3/4 cup egg whites (6 to 8 large egg whites)

Continue beating at high speed while gradually adding:
1/2 cup sugar

When stiff peaks form, fold the whites into the cake batter with a rubber spatula. Blend just until the whites are evenly distributed.

Pour 3 1/2 cups of the batter into one prepared pan and the reamining batter into the other. Bake the less full pan for 20-25 minutes and the fuller pan for 30 to 35 minutes, or until a cake tester comes out clean. Cool the cakes on a wire rack for 15 to 20 minutes before turning them out our their pans.



Oh Thank you SOOOOO SO much! I can't wait to try this.. and get the book so I can have all of the variations on it.. icon_biggrin.gif **skipping to the kitchen to check what ingredients I need** icon_biggrin.gif
post #35 of 64
also.. do you have to make 2 different sized cakes? Or can you make them the same size and bake for the same amount of time? Thanks for any advice.
post #36 of 64
The pans are for two - 9" rounds. she tells you to put different amounts in each pan so one layer is larger for the bottom and the short layer can be used for the top. The baking time is 20-25 minutes for the pan with less batter in and 300-35 for the one with more batter in. Did I confuse you?
post #37 of 64
I just finished reading the whole thread! So informational and interesting. I have a question for anyone. How do the scratch cakes (the recipes CupofButter used in particular) hold up to carving? Are they so fluffy that they would fall apart or crumble badly when carved into a 3-D cake? TIA icon_biggrin.gif
"She refused to be bored; chiefly because she wasn't boring"
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"She refused to be bored; chiefly because she wasn't boring"
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post #38 of 64
Does anyone have the recipe for the Double Chocolate cake. Ive been needing a good recipe for a chocolate cake. Thank you for the great information you have provided.
post #39 of 64
love this! thanks!
post #40 of 64
Quote:
Originally Posted by MMorales11

Does anyone have the recipe for the Double Chocolate cake. Ive been needing a good recipe for a chocolate cake. Thank you for the great information you have provided.



It was posted earlier in this forum, but here is the link : http://www.epicurious.com/recipes/recipe_views/views/101275

Hope it helps icon_wink.gif

And for jkalman... BIG HUGS... Thank you for the recipe... icon_biggrin.gif
Sorry if I spell poorly....



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Sorry if I spell poorly....



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post #41 of 64
Quote:
Originally Posted by lynda-bob

I just finished reading the whole thread! So informational and interesting. I have a question for anyone. How do the scratch cakes (the recipes CupofButter used in particular) hold up to carving? Are they so fluffy that they would fall apart or crumble badly when carved into a 3-D cake? TIA icon_biggrin.gif




First of all, thanks for posting these results! I've wanted to do this but honestly, have been just plain lazy and keep putting it off. I'm now going to try your scratch recipes b/c they are different from the one's I've used. (Most of my favorites are from WBH as of right now).

And to answer the question above, though I can't answer for these recipes in particular, I think that scratch cakes would be easier to carve, they are slightly denser when I make them, as opposed to mixes or even doctored mix recipes. Maybe dense isn't the right term, but they seem more durable, especially when chilled.
post #42 of 64
I haven't carved much, just a little and scratch cakes, to me at least, are FAR easier to carve for exact reasons stated above - denser and less crumbly.

melissa
Sweet Melissa's
Custom cakes made from scratch using organic ingredients
http://www.sweetmelissas.net/ http://sweetmelissas.blogspot.com/
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Sweet Melissa's
Custom cakes made from scratch using organic ingredients
http://www.sweetmelissas.net/ http://sweetmelissas.blogspot.com/
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post #43 of 64
This is a great idea, thank your for sharing!
post #44 of 64
CupOfButter - thanks for posting the results. I have to do a half chocolate and half butter cake this weekend so I will be trying two of the winning recipes from your taste test. I've been looking for a good chocolate cake recipe.

I do have a great recipe for a scratch Italian Cream Cake, if you're interested, I'll post it. It always gets such rave reviews that I have never tried a different recipe though it is a bit time consuming so I'd love to know how it stacks up against the competition.

Great idea for the taste testing, btw.

Gina
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. ~Jim Davis
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Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. ~Jim Davis
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post #45 of 64
Thanks czyadgrl and Berryblondeboys! I'm going to get started trying out the scratch recipes! thumbs_up.gif My whole family is going to be able to perform at SeaWorld before I'm done icon_lol.gif
"She refused to be bored; chiefly because she wasn't boring"
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"She refused to be bored; chiefly because she wasn't boring"
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