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from scratch recipe.

post #1 of 32
6/13/06 at 3:36pm
Thread Starter 
hi there,
i always use from scratch recipe for any cake that I make,but sometimes...my cake gets dry,why is that?i use either the wilton yellow cake recipe or the dede wilson recipe.
help?recipes ?please!!!
honeycakes.
2009 was MY year!I LOST 83lbs in less than 9 months.I did it WITHOUT stepping foot in any gym or spending $$$.2010 is a "happy" year for me.THANK YOU LORD for blessing me.teenbatateen.blogspot.com
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2009 was MY year!I LOST 83lbs in less than 9 months.I did it WITHOUT stepping foot in any gym or spending $$$.2010 is a "happy" year for me.THANK YOU LORD for blessing me.teenbatateen.blogspot.com
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post #2 of 32
6/13/06 at 3:56pm
be sure your are not overbaking the cake, and try wrapping the still-warm cake in plastic wrap and freezing. The warmth will generate some condensation that can moisten the cake.

It that fails, you can try another recipe, or use a simple syrup.
Cake. So many flavors, so little time.
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Cake. So many flavors, so little time.
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post #3 of 32
6/13/06 at 4:22pm
Wrapping your cakes will make them moist, but it also changes the texture and makes them more spongy. This may be fine for some cakes, but when you want a light, fluffy, airy, cake, then you won't get this.

I bake all my cakes at 325 degrees, and pull them out when there IS cake crumbs on the toothpick, but not wet batter.

Also, most of it depends on the recipe. You need to find one that you really like and stick with it.
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post #4 of 32
6/13/06 at 4:43pm
Try using a timer and take your cake out as soon as its done. You may be over baking. Good Luck icon_smile.gif
cakes are great!
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cakes are great!
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post #5 of 32
6/13/06 at 4:58pm
Best yellow cake recipe I have tried so far is from Toba Garrett's book: The Well Decorated Cake

"Moist Yellow cake" She says the best results are with "Soft as Silk" brand cake flour.

Her recipes are some of the moister ones I have tried. One key ingredient, it seems is buttermilk. I just use the powdered variety. Mix the buttercream powder with the powdered ingredients and add the water when it says to add the liquid. In a pinch you can use regular milk with a tablespoon of lemon juice or vinegar per cup of milk let it curdle a bit.

Really evaluate the amount of fat that is in the recipe. It makes a difference.

That's been my experience thus far, but I'm still open to improvement.
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post #6 of 32
6/13/06 at 5:01pm
Woops, double post. Itchy trigger finger.
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post #7 of 32
6/13/06 at 5:13pm
Honeyscakes, Same problem here. Except for Alice Medrich, I think my cardinal rule will be to pass up recipes that don't have sour cream or butter milk in them and to stay away from those that include sugar syrup. To me , that raises a red flag that the cake itself is going to be dry. Others may not feel this way. One reason for buying Dede's book was because she states that she tried to get the cake mix texture and moistness down. Just not so. I have tried a few cakes from Whimsical Bakehouse with good luck. And Rodney is high on Cook's. I have their baking book and have just ordered their layer cake book. Has anyone tried anything from King Arthur?
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post #8 of 32
6/13/06 at 7:20pm
and use whole milk and real sour cream, etc. fat is a key part of moistness
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post #9 of 32
6/13/06 at 7:27pm
JMT, Thanx. I am on a quest for White Chocolate Cake recipes. Some only have whole milk without the sour cream. Others, have oil. I am not keen on the oil But recipes with only the milk wouldn't be as moist, right?
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post #10 of 32
6/13/06 at 7:29pm
Do you have a copy of the Cake Bible? I love her cakes. They have never failed me, and she has a white chocolate one in there, too. Check it out!
Fall down 7 times....get up 8
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Fall down 7 times....get up 8
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post #11 of 32
6/13/06 at 7:45pm
Yes, I do have it and it's falling apart. Is yours? You mean the white,whisper cake? I want to put the white chocolate cigarellos around it. Can the cake support that with a slather of BC under them. I am a big fan of her Mousseline BC because it doesn't taste like a mouthfull of butter. Have you been to her blog? I would be interested in knowing a few of your other favorite books if it's not too much trouble or time. Thanx
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post #12 of 32
6/13/06 at 7:49pm
what about the oil bothers you?

moist and mouthfeel are key things; moisture is the first thing that hits you but fat is what gives it luciousness - and to your mouth and body, fat is fat is fat. doesn't matter whether oil or butter or whatever. Taste that is conveyed will differ (think of the taste of butter), but a neutral veggie oil will provide fat to carry the other flavors you put in the cake.
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post #13 of 32
6/13/06 at 7:55pm
fearlessbaker-

I confess that I mostly use her recipes. I've only just started trialing others, like Dede Wilson and Collette Peters. Rose's recipes are so reliable that I've never had a reason to try anyone elses. I love her mousseline buttercream, too. I can't figure out why everyone doesn't!! And yes, I meant the white chocolate whisper cake. I think it would work with your cigarillos, you'll have to let us know how it turns out.

As for her blog, I wasn't aware she had one. But now I know, and I'll probably pop in!
Fall down 7 times....get up 8
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Fall down 7 times....get up 8
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post #14 of 32
6/13/06 at 7:57pm
JMT, I never thought about why!!! Just my own perception of the fat. It's like someone ordering a huge banana split and a DIET coke to save calories. You are right and so now I will look at it in a different light!
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post #15 of 32
6/13/06 at 8:03pm
Karateka, I want to use it to make a tiered wedding cake. So, I have to figure all that out. If I think it's too frustrating then I am going to make the one where she put the swans on top with the blueberries.

What does the Asian writing say in your Avatar??
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