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Taste Test Results!! - Page 4

post #46 of 64
5/18/07 at 8:22am
Quote:
Originally Posted by gina1221

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



Wow, this is a great thread! I would love to try your recipe Gina! I also plan on trying out the WBH recipe this week sometime.

Courtney
Courtney
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Courtney
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post #47 of 64
5/18/07 at 12:03pm
Thanks for sharing this info CupOfButter!! I have tried so many scratch cake recipes for white/yellow cakes that I had given up hope that I could find a good one. Now I have hope again!!

Can you give us the recipe of the traditional BC that you used for the taste test? I'm curious to see if it's the Wilton class BC or a modified version.
If you are going to doubt something, doubt your limits.
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If you are going to doubt something, doubt your limits.
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post #48 of 64
5/19/07 at 3:00pm
For anyone that's interested, here's the recipe for the Italian Cream Cake.

Italian Cream Cake:
Vegetable cooking spray
1/2 cup butter, softened
2 cups sugar
2 egg yolks
2 cups all-purpose flour
1 tsp baking soda
1 cup buttermilk
1/2 cup chopped pecans
1 tsp butter extract
1 tsp coconut extract
1 tsp vanilla extract
6 egg whites
Lemon rind strips (optional)

1 Coat bottoms of 3 (9-inch) round cakepans with cooking spray (do not coat sides of pans); line bottoms of cakepans with wax paper. Coat wax paper with cooking spray, and dust with flour; set aside.

2 Beat butter at medium speed of an electric mixer until butter is creamy; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition.

3 Combine 2 cups flour and baking soda; stir well. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pecans and next 3 ingredients.

4 Beat egg whites at high speed of mixer until stiff peaks form (do not overbeat). Fold egg whites into batter; pour batter into prepared pans. Bake at 350 degrees for 23 minutes. Cool in pans 5 minutes on wire racks. Loosen cake layers from sides of pans using a narrow metal spatula, and turn out onto wire racks. Peel off wax paper, and cool completely.
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 #49 of 64
5/24/07 at 6:31pm
I have also tried so many recipes, I now have hope again to. Thanks for sharing.

I do have a couple questions.
In The Cake Bible it says chocolate recipes call for water instead of milk becouse the protiens in milk solids cause a bitter taste, (have yu found this at all)? I do see this recipe also calls for water though.

Does anyone substitute buttermilk for the powdered or use the vinegar or lemon juice alternative in whole milk??? I have never used real buttermilk, just wondering if it make a huge difference.
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post #50 of 64
5/24/07 at 7:05pm
Thread Starter 
I always use the powdered buttermilk and cant tell a difference. Ill post Monday about my new taste test results!!
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post #51 of 64
5/24/07 at 7:16pm
Thank you, that's good to know, it's more practical to keep powder on hand.

I just did a search on baking 911 for the fluffy yellow cake, is this just the "yellow cake" I found one that says it has box type qualities, is this the one?
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post #52 of 64
5/24/07 at 7:23pm
Thread Starter 
yes the recipe is the same except the one I have has everything doubled.
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post #53 of 64
5/31/07 at 8:28am
Thanks for the ideas and the recipes icon_smile.gif
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post #54 of 64
5/31/07 at 9:12am
Hi CupofButter,

I just checked the site you gave for the Choc cake recipe and it's the same on I've been using for twenty years. Mine came from a cookbook I have titled "Chocolate Cookery" by Mabel ?

It's my standard choc cake and I always get compliments on it. I use the coffee because it makes it not so sweet. a nice contrast to the sweetness of forsting.
ladij153

Just a reminder for us all: Freedom isn't free....Many humble thanks to those few of you who are willing to pay the price for the many of us....
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ladij153

Just a reminder for us all: Freedom isn't free....Many humble thanks to those few of you who are willing to pay the price for the many of us....
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post #55 of 64
5/31/07 at 9:19am
CupofButter, do you mind if I ask where you're from (where you did the taste testing)? I know that different areas seem to be partial to different flavors so I am curious.

Thanks.
-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
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-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
Reply
post #56 of 64
5/31/07 at 9:27am
Thank you. I have never found a yellow recipe. I'm going to start scratch again.
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post #57 of 64
5/31/07 at 9:42am
Wow this information is so awesome. I've been using WASC forever. But maybe now i'll have to try some scratch cake recipes after these results! Thanks so much for sharing.
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post #58 of 64
6/12/07 at 5:16pm
I just made the WBH white cake and it was the best white scratch cake yet, no need to add a simple syrup even a couple days later it was still just as good. The egg whties were an extra step but SO worth it. This is a keeper, thanks so much for sharing.

Trying the fluffy yellow next can't wait.
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post #59 of 64
6/12/07 at 6:08pm
I made the WBH vanilla cupcakes and I think they came out a little dry - I measured all my ingredients by weighing them on a scale.... so I don't know why they were dry... any ideas? has anyone tried that particular recipe?
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post #60 of 64
6/13/07 at 6:35am
I just bought the WBH book, I have only made the banana cake and the chocolate butter cake. Both were great. I'm, glad I read this thread and glad I bought the book.

I had a tasting June 2nd, just to let my neighbors and a few other taste my cakes. I got quite a few orders and new customers. All cake recipes from scratch. WBH choc butter cake, yellow cake, sweet potato cake (recipe from food network/Cassandra Thomas), champagne cake (from ultimate cake decorating guide/Madeira cake w champagne added), red velvet cupcake( sarah's recipe).
MYW
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MYW
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