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SCRATCH BAKERS: Post your BEST recipes!!!!!!!!!!

post #1 of 419
Thread Starter 
Ok,
So some people have been saying they have problems with scratch cakes. Let's all post our best scratch recipes so we can all learn from each other! I can't wait to see what yummy cakes are out there!
post #2 of 419
Yes, I'd love to see some as well. Convert me to a full time scratch baker.. icon_lol.gif
post #3 of 419
Thread Starter 
This is my all time favorite recipe for White Cake.

Decadently Moist White Cake (from Shubox bakery on epicurious website)
-Once you try this cake, you will think you have died and gone to heaven. It is SO good! (warning, it can sometimes be a little bit tricky to ice because it is so moist, so I stick it in the freezer for a few before icing or slicing and never have a problem). Also, although it has coconut cream in it, it is not coconutty tasting really, and goes beautifully with most any flavors. I have made many many cakes and this is by FAR the most requested cake I have ever made! So buttery rich, just melts in your mouth!



COMBINATIONS I LIKE WITH THIS CAKE
This cake (recipe above) is perfect with vanilla buttercream and strawberry/orange filling with a grand marnier syrup, OR mango-pineapple filling and coconut buttercream (see recipe belwo) OR my personal favorite combination with Lemon Raspberry buttercream and lemon-raspberry syrup and raspberry filling (recipes for lemon raspberry cake to follow).


COCONUT BUTTERCREAM
post #4 of 419
Thread Starter 
Lemon Raspberry Cake
(adapted from epicurious recipes)
This frosting, syrup and filling should be combined with the Decadently Moist White Cake listed in a prior post. This recipe is so good, the epitome of summertime! The natural OVER THE TOP - and yet is easy to make!

1. Add 1 and 1/2 (1.5) TB of lemon zest to the batter of Decadently Moist White Cake when you add the buttermilk.

2. After baking and cooling layers, brush with Lemon Raspberry Syrup (you won't need it all).

3. Spread organic raspberry jam between the layers. Or, instead of the jam, you can use a layer of fresh raspberries when they are in season.

4. Top with Lemon Raspberry Buttercream. You will only need 1/2 recipe of the buttercream to ice this cake, I usually freeze the rest or throw it on some cupcakes.

LEMON RASPBERRY SYRUP
For the syrup:
1/3 cup sugar
1/2 cup water
zest of 1/2 of a large lemon removed in strips with a vegetable peeler
5 TB fresh lemon juice
1 tablespoons eau-de-vie de framboise*

*This is clear raspberry brandy, literally translated as water of the raspberry, it has the most wonderful, pure raspberry flavor (not articifial like so many liquors) and is worth tracking down.

LEMON MERINUGE BUTTERCREAM

Makes about 12 cups.

For lemon curd:
5 large egg yolks
1/2 cup plus 2 tablespoons sugar
1/2 cup fresh lemon juice
1/2 stick (1/4 cup) unsalted butter, softened

For buttercream:
2 cups sugar
2/3 cup water
8 large egg whites
3/4 tablespoon cream of tartar
10 sticks (5 cups) unsalted butter, cut into pieces and softened to cool room temperature
1/2 teaspoon salt
3 to 4 tablespoons eau-de-vie-de-framboise

Make lemon curd:
In a small heavy saucepan whisk together yolks and sugar and whisk in lemon juice, butter, and a pinch of salt. Cook mixture over moderately low heat, whisking, until it reaches boiling point, 5 to 7 minutes (do not let it boil). Strain curd through a fine sieve into a bowl and cool, its surface covered with a plastic wrap. Chill curd, covered at least 4 hours or overnight.

Make buttercream:
In a heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Boil syrup, undisturbed, until it reaches 248°F on candy thermometer. While syrup is boiling, in a standing electric mixer beat whites with a pinch salt until foamy and beat in cream of tarter. Beat whites until they just hold stiff peaks and add hot syrup in a stream, beating. Beat mixture at medium speed until completely cool, 15 to 20 minutes. Beat in butter, 1 piece at a time, and beat until it is thick and smooth. (Buttercream will at first appear very thin but as more butter is beaten in, it will thicken.) Beat in lemon curd and salt, beating until smooth, and drizzle in framboise, 1 tablespoon at a time, beating. Buttercream may be made 4 days ahead and chilled in an airtight container or 2 weeks ahead and frozen in anairtight container. Let buttercream come completely to room temperature (this may take several hours if frozen) and beat before using.
post #5 of 419
Thread Starter 
This is the best chocolate cake I have found, YUM! I usually use Vahlrona Chocolate to make it, and wow!

DEEP, RICH CHOCOLATE CAKE
(recipe from epicurious)
*Chef Ed Kasky uses Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result in either.
post #6 of 419
mmmm.....those sounds delious!!
post #7 of 419
I am very eager to see this also.
post #8 of 419
Thread Starter 
This recipe is my grandfathers (from the Joy of Cooking), who used to own a bakery. It is an old-fashioned icing, also sometimes called Burnt Sugar Icing. It is SO good, everyone who tries it loves it. The best way to describe it is like a praline - sinfully rich, buttery and caramel-y. It is perfect with the chocolate cake I listed above, and topped with pecans, which I call Turtle Cake, because it is like those turtle candies - chocolate, caramel, and pecans. The one thing I will say about this icing is that it kind of sits on top of the cake and slightly drips down. It makes a beautiful cake, but does not lend itself to fancy decorating. However, everyone loves it! You have to try it.


Penuche Frosting
Makes enough for one 9-10 inch 3 layer cake (really good with a chocolate cake, or a spice cake).

Put in a saucepan 4 cups dark brown sugar packed down hard, 2 sticks (1 cup) butter, and 1 cup cream. Boil gently to the soft ball stage or 238* on candy thermometer. Let cool just a little bit then add 2 tsp vanilla and beat with mixers until it starts to look less shiny then quickly dump between layers and on top of cake and spread (don't bother icing sides, just let it drip down ever so slightly. Top with whole pecan halves toasted with butter and salt if desired.
post #9 of 419
Thread Starter 
Come on guys! I want to hear more of your favorite recipes. Even if you don't feel like typing them in, tell us the source and how we can find it.! icon_biggrin.gif
post #10 of 419
Ok... I can see that this is going to be one of my favorite threads!
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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post #11 of 419
OK----where is txkat??? This is her moment to shine!!!!
post #12 of 419
wow- only two scratch bakers out there?...
post #13 of 419
my most requested cake is the Chocolate Fudge Cake:

Here it goes..... i dont generally bake the cakes too high... this fits a 9inch pan 3inch high

230gms Butter/soft margarine
230gms Sugar
4 eggs
310 gms Self Raising Flour
30 ml Milk
65 gms Cocoa powder.

cream the butter n sugar. Add the eggs one at a time n lastly Flour and Cocoa.

I ussually soak the cake with basic syrup n fill and ice with dark chocolate ganache.

hope ull like it too!
post #14 of 419
I think this is going to be an excellent thread! Can't wait to see what becomes of it! icon_smile.gif
Happy Cakin! ~*~Becky~*~
Reply
Happy Cakin! ~*~Becky~*~
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post #15 of 419
ooops forgot to mention to bake at 300 for 35 to 40 mins!
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