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I thought I'd post a tutorial on making good scratch cake... - Page 2

post #16 of 89
6/25/07 at 9:20am
I agree.. I use cake/pastry flour for making cakes (and pastries LOL). It makes for a nice crumb.
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post #17 of 89
6/25/07 at 12:56pm
Thread Starter 
Quote:
Originally Posted by jkalman

I agree.. I use cake/pastry flour for making cakes (and pastries LOL). It makes for a nice crumb.



I use AP flour for my cookies...with the exception of my Snickerdoodles or sugar cookies...love those to be soft icon_biggrin.gif It's a must have for pie crust thumbs_up.gif

oh, and for my scones, I use pastry flour! They come out so much softer than those you get in the store.
LaSombra

The phrase "working mother" is redundant.
-Jane Sellman-
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LaSombra

The phrase "working mother" is redundant.
-Jane Sellman-
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post #18 of 89
6/25/07 at 2:25pm
Great tutorial! Thanks so much for posting!!
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post #19 of 89
6/25/07 at 6:33pm
Thanks for the refresher tutorial--I'm a scratch baker and I really appreciate the time you took to post such clear, concise directions. I picked up a couple pointers (especially about overmixing the flour step)
apclassicwed@aol.com
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apclassicwed@aol.com
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post #20 of 89
6/25/07 at 9:52pm
Good tutorial, it is in the mixing and baking.

Also, I like Rose Levy Berenbaum's way of mixing. She starts with mixing the dry ingredients in the bowl, then adding the butter until it's crumbly, then adding in the liquids/eggs in two parts. The Cake Bible is just a good tool to have that explains the science behind baking.
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post #21 of 89
6/25/07 at 10:41pm
Thread Starter 
Quote:
Originally Posted by Ironbaker

Good tutorial, it is in the mixing and baking.

Also, I like Rose Levy Berenbaum's way of mixing. She starts with mixing the dry ingredients in the bowl, then adding the butter until it's crumbly, then adding in the liquids/eggs in two parts. The Cake Bible is just a good tool to have that explains the science behind baking.



That's an interesting way to do cake...the biscuit method. That's how I make scones and biscotti and they turn out nice. Would be interesting to try and do a cake that way.
LaSombra

The phrase "working mother" is redundant.
-Jane Sellman-
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LaSombra

The phrase "working mother" is redundant.
-Jane Sellman-
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post #22 of 89
6/26/07 at 7:10am
That is an interesting way to do it.. that way the most of the gluten gets coated with the fats and it makes it harder to overmix it.. hmmmm.. I might have to give that a try. Thanks!! icon_biggrin.gif
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post #23 of 89
6/26/07 at 7:34pm
You're welcome! That was the first I've seen recipes mixed like that and I do like it.

You put your eggs/whites, flavors and other liquid in a bowl and slightly whisk. Pour all but 1/2c of it into the flour/butter mix and beat for about 1 1/2 min. Pour in the rest and beat for 30 seconds, scrape the bowl and beat for another 20 seconds.

It seems to go quicker too....or it's my imagination. icon_lol.gif But I usually get all the liquids together first so I don't have to stop later and prepare them.
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post #24 of 89
6/26/07 at 8:11pm
Thread Starter 
Quote:
Originally Posted by Ironbaker

You're welcome! That was the first I've seen recipes mixed like that and I do like it.

You put your eggs/whites, flavors and other liquid in a bowl and slightly whisk. Pour all but 1/2c of it into the flour/butter mix and beat for about 1 1/2 min. Pour in the rest and beat for 30 seconds, scrape the bowl and beat for another 20 seconds.

It seems to go quicker too....or it's my imagination. icon_lol.gif But I usually get all the liquids together first so I don't have to stop later and prepare them.


That's really interesting though. I bet it makes for a nice, light cake icon_biggrin.gif
LaSombra

The phrase "working mother" is redundant.
-Jane Sellman-
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LaSombra

The phrase "working mother" is redundant.
-Jane Sellman-
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post #25 of 89
6/26/07 at 8:11pm
When mixing ( I have a kitchenaid) you mix on medium is that between 4-6? Do you mix 2 minutes minimum when doing scratch cake, or just until incorporated? If the recipe doesn't say how long to mix, what is the rule, just wondering. I usually mix 2 minutes. I think that is the problem when I do a carrot cake, it always sink, is this one of the cakes that should only be mixed until ingredients incorporated. I've spent lots of money trying to make a carrot cake from scratch that don't sink. Maybe i'm overmixing. Does anyone have a caramel cake recipe? Very helpful tutorial by the way.
"If you are influenced by the opinion of others, you will have no desire of your own."
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"If you are influenced by the opinion of others, you will have no desire of your own."
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post #26 of 89
6/26/07 at 8:42pm
If done right, they do come out light and moist! It took me awhile. icon_lol.gif

Cakes-r-us, I actually tested that out this past weekend. I mentioned 1 1/2 minutes earlier in my above post (because all her recipes call for that) but I usually don't go that long. Well, I did this past weekend and my cakes sunk. I assumed I overbeat them. I had it on 6. So I will use a 2-4 for the same amount of time or a 6 for less time.

So I'd say if you do 2 minutes, don't have it on 6. icon_smile.gif
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post #27 of 89
6/26/07 at 8:47pm
Thanks a whole lot for the response Ironbaker, I will decrease my speed, and see if that helps. So frustrating ending up with sunken cakes.
"If you are influenced by the opinion of others, you will have no desire of your own."
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"If you are influenced by the opinion of others, you will have no desire of your own."
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post #28 of 89
6/26/07 at 9:04pm
Awesome instructions! I have preached technique for a long time. I have a very popular chocolate chip cookie recipe I use all the time. People rave about them being the best cookie they've ever had.

My secret is the best possible ingredients and I'm absolutley religious about mixing technique. I'm saving those instructions, I may just convert back to all scratch baking!

Thanks thumbs_up.gif
When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". Erma Bombeck
~~~
If God is for us, who can be against us?
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When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". Erma Bombeck
~~~
If God is for us, who can be against us?
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post #29 of 89
6/26/07 at 9:05pm
thank you, for posting
The clock is my worse enemy, see ya, I am running late for my next cake delivery.
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The clock is my worse enemy, see ya, I am running late for my next cake delivery.
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post #30 of 89
6/26/07 at 10:30pm
Thank you for taking the time to do this for us.


God bless
CAKE CENTRAL IS THE BEST!!!!!
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CAKE CENTRAL IS THE BEST!!!!!
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