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SCRATCH BAKERS: Post your BEST recipes!!!!!!!!!! - Page 9

post #121 of 412
6/27/07 at 6:57pm
I have one of those lime/lemon squeezers too and it is a GODSEND. I am going to try making a key lime cake like you said txkat.. that sounds heavenly!
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post #122 of 412
6/27/07 at 7:49pm
Quote:
Quote:

Key lime gets bitter when it is cooked for too long, so baking the flavor into the cake isn't your best option. I make a key lime cake just like a tres leches, since the mixture for a key lime pie, and for a tres leches is very similar. Bake a dryish sponge cake - Genoise or hot milk, whichever you prefer. When the cake comes out, poke about a zillion little holes in it. I use the bamboo skewers you use for kabobs. Pour a mixture of one can sweetened condensed milk mixed w/ 3/4 c key lime juice ( Nellie and Joes is best...unless you are a masochist and squeeze your own) Rest in the fridge for 4 or more hours and frost with stabilized whipped cream.



This recipe sounds just wonderful, and I will make it sometime. However, I am looking for a key lime cake that you can stack for a wedding cake. This would be too moist, right?
I have come that they may have life, and that they may have it more abundantly. John 10:10
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I have come that they may have life, and that they may have it more abundantly. John 10:10
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post #123 of 412
6/27/07 at 9:51pm
thanks for the recipes
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post #124 of 412
6/27/07 at 10:13pm
OK this is My Yellow Butter Cake recipe.
I got this recipe from a elder lady in church

3 cups flour
1½ cup sugar
3½ tsp baking powder
1½ cup butter
6 eggs
½ cup oj
½ tsp salt
Vanilla to taste.

Sift flour, baking powder & salt together.

In a bowl cream butter and sugar than add eggs one at the time put the flour mixer now and the Oj last with Vanilla.

and thats my favor recipe hope you guys like it.
God exists in eternity. The only point where eternity meets time is in the present. The present is the only time there is.
- Marianne Williamson
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God exists in eternity. The only point where eternity meets time is in the present. The present is the only time there is.
- Marianne Williamson
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post #125 of 412
6/27/07 at 11:05pm
Thank you all for these great recipes.....I will be baking this weekend!!!
CAKE CENTRAL IS THE BEST!!!!!
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CAKE CENTRAL IS THE BEST!!!!!
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post #126 of 412
6/28/07 at 8:19am
Shayenne, I see that you live in Aruba. We went there for our homeymoon ten years ago and I want to go back so badly. It is such a beautiful place with lovely people!
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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post #127 of 412
6/28/07 at 11:03am
peacockplace, It's long overdue.....!!
God exists in eternity. The only point where eternity meets time is in the present. The present is the only time there is.
- Marianne Williamson
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God exists in eternity. The only point where eternity meets time is in the present. The present is the only time there is.
- Marianne Williamson
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post #128 of 412
6/28/07 at 11:16am
I can't wait to get home and start baking. Thanks everyone!
To the WORLD you may be ONE person but to ONE person you may be the WORLD.
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To the WORLD you may be ONE person but to ONE person you may be the WORLD.
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post #129 of 412
6/28/07 at 8:29pm
I haven't made very many scratch recipes (2 to be exact) but I really like the strawberry cake from scratch recipe from here

http://www.cakecentral.com/cake_recipe-1789-Strawberry-Cake-from-Scratch.html
~~Casey

So long and thanks for all the fish!
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~~Casey

So long and thanks for all the fish!
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post #130 of 412
6/28/07 at 8:46pm
I feel a conversion coming on! As soon as I'm able, I will be trying some of these recipes! They sound really great! Thanks for starting this post!
Realize your journey
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Realize your journey
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post #131 of 412
6/28/07 at 8:51pm
Quote:
Originally Posted by mkolmar

mcook, go to allrecipes and recipegoldmine. Martha stewarts website, epicurious and foodnetwork should have some too. Never had made one yet sorry, I'll look to see if I have some recipes that are sugarfree in my file though.



Thanks. I found several that sound good--dispite not have any good ole' sugar in them.
"If you can't say nothin' nice, don't say nothin' at all"-Thumper
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"If you can't say nothin' nice, don't say nothin' at all"-Thumper
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post #132 of 412
6/28/07 at 8:54pm
here is a recipe that someone else posted about 1 year ago. Can't remember who it was--sorry.

***here's the recipe I use. I make an orange curd filling and a champagne buttercream and call it mimosa cake. It is very popular for weddings:

* 2 3/4 cups sifted cake flour
* 3 teaspoons baking powder
* 1 teaspoon salt
* 2/3 cup butter
* 1 1/2 cups white sugar
* 3/4 cup champagne
* 6 egg whites

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch round cake pan.
2. In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
3. In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.*******
1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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post #133 of 412
6/28/07 at 8:58pm
Well, here's my yellow cake recipe. It's a big recipe, comes out very high and light. I like to doctor it up and make strawberry cake, lemon cake, spice cake, etc out of it. Also, it's a firm enough cake that I use it as my tres leches cake. Just add milks to finished cake icon_biggrin.gif Let me know if you need to know how to doctor this up.

Also, I'd be willing to share my chocolate cake recipe over PM only. I don't want it published in public online because it's a family recipe that I improved on so is my own recipe. I have won a baking contest with it and just made it for the state competition...should find out soon if I won or not. I'm thinking to enter it in the fair as well icon_smile.gif

my yellow cake recipe:

Buttermilk yellow cake

1 cup butter
2 cups sugar

4 eggs, separated

3 cups flour (AP flour but can substitute equal weight of pastry flour)
1 tsp baking soda
1 tsp cream of tartar

1 cup buttermilk
1.5 tsp vanilla

Cream butter and sugar until light. Add egg yolks, one at a time until well encorporated. Sift dry ingredients. Add alternately with buttermilk/vanilla, starting and ending with dry. Mix only until smooth. Don't overmix. Whip up the whites separately and fold into the batter. Bake in a 9x13 pan at 350' for approximately 25-30 minutes or until toothpick comes out clean.
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 #134 of 412
6/28/07 at 9:00pm
Quote:
Originally Posted by mkolmar

here is a recipe that someone else posted about 1 year ago. Can't remember who it was--sorry.

***here's the recipe I use. I make an orange curd filling and a champagne buttercream and call it mimosa cake. It is very popular for weddings:

* 2 3/4 cups sifted cake flour
* 3 teaspoons baking powder
* 1 teaspoon salt
* 2/3 cup butter
* 1 1/2 cups white sugar
* 3/4 cup champagne
* 6 egg whites

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch round cake pan.
2. In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
3. In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.*******



That's mine! And it is great with orange curd and champagne buttercream.
Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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post #135 of 412
6/28/07 at 9:37pm
does the champagne have to be extra dry to taste good?
I've heard for real champagne cakes (as opposed to using flavoring) it should be extra dry champagne...

Quote:
Originally Posted by txkat

Quote:
Originally Posted by mkolmar

here is a recipe that someone else posted about 1 year ago. Can't remember who it was--sorry.

***here's the recipe I use. I make an orange curd filling and a champagne buttercream and call it mimosa cake. It is very popular for weddings:

* 2 3/4 cups sifted cake flour
* 3 teaspoons baking powder
* 1 teaspoon salt
* 2/3 cup butter
* 1 1/2 cups white sugar
* 3/4 cup champagne
* 6 egg whites

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch round cake pan.
2. In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
3. In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.*******



That's mine! And it is great with orange curd and champagne buttercream.
LaSombra

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

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