Scratch Bakers: Post Your Best Recipes!!!!!!!!!!
Baking By brittanydear Updated 9 Jun 2014 , 10:31am by kkmcmahan
sorry, guys, I am new to this..so I have not baked from scratch, but rather doctor cake mixes due to time constraints...basically, I have none!!
I will share with you though that I make a lemon extreme(i named it this after tasting it) that replaces all the liquid out of a recipe for thawed frozen(humm...) lemonaide concentrate. because the concentrate tended to try out the mix though, I added lemon pudding and 2 extra eggs. I am pretty sure you could adapt this to any basic white or scrath lemon cake. I then put the lemonaide concentrate instead of water or milk into my icing as i thinned it for lemon bc---OUT OF THIS WORLD for lemon lovers!!!!! I also did the same thing with strawberry, except that I used frozen strawberries(the kind for drinks), thawed them, put them in the blender to make puree, and replaced the water using the puree, added pudding, extra eggs, and VIOLA!! again, these are not from scratch, I know, but they could be adapted into scratch bakes.
MARECIP!! you know your stuff. That's what I'm talking about! You can't go wrong using softasilk cake flour and Wakins Vanilla.
MARECIP!! you know your stuff. That's what I'm talking about! You can't go wrong using softasilk cake flour and Wakins Vanilla.
So true!..It really makes a difference and I can find it 24/7 at Walmart prices!
ahhhh....it's the little things............
Here are a few more favorite recipes I have done taste test on & they have all received a 9 or 10...all yellow/white
I don't have a "standard" yellow/white cake I pick one of these depending on the filling/frosting chosen or the tastes of the customer.
Martha Stewart's..................White cake
Baking 911's....................... Better than box cake
Bobby Flay's........................Wedding Cake...Food Network site
Rose Levy Beranbaum's........White Velvet Cake....Baking 911 site
Baking 911's.................UBC--Ultimate Butter Cake
Perfectly White Wedding cake already posted.
**Has anyone tried Colette Peter's Snow White Cake? or her Chocolate?
Not sure what book it's in but on Amazon you can read the recipe when you click "see inside this book"
Great Thread ! I just wish I could print the entire thread with one button click!
I have a tendancy to try new recipes (excpet for no fail cookies) I guess I need to find on recipe to become my favorite and join the posting.
To all those who have taken the time to write out your recipes thank you thank you thank you!
I don't know if anyone has put this one down..but my husband loves the chocolate cake on the back of the hersheys box ..he loves it...it is so moist...I want to find a yellow or white cake that is that moist...I heard that is the oil that makes it moist like that...
I don't know if anyone has put this one down..but my husband loves the chocolate cake on the back of the hersheys box ..he loves it...it is so moist...I want to find a yellow or white cake that is that moist...I heard that is the oil that makes it moist like that...
on the back of what box?
I am a cake mix baker, the only time I have made a cake from scratch it's when I have made Tres Leches cake I also tried yellow cake from scratch and it came out dry baker's fault of course, I ma so excited to try so many of these recipes. I have 3 cake classes this week, 2 - 10" cakes and one 13 x 9 cake, the first one will be WBH Chocolate Butter Cake with their famous cookies and cream and haven't decided what i will do for the other 2 yet but this thread has inspired me to try to bake from scratch I have been reading a lot about the subject and realized already my first mistake, I place my cakes on top of stove after baking! So now staright to the counter on my cooling rack! Thanks for starting this thread
bethyboop, I think she is talking about on the back of the hershey's cocoa can.
Yes, that is where it is, and it is a very good recipe, as is the frosting also on the can. Yum!
I have been reading a lot about the subject and realized already my first mistake, I place my cakes on top of stove after baking! So now staright to the counter on my cooling rack!
lol, that's what I used to do also! I have one of those flat-top stoves and it makes for a really nice surface...so with the small kitchen I used to have, I naturally used that surface for cooling the cakes
It didn't occur to me until when I started taking the Wilton classes and was doing cakes all the time. I was complaining to my mom that my cakes sometimes came out dry and she said, "well, it would probably help to cool your cakes in a cool place "
Everybody who emailed me for the whole Mimosa cake recipe. I will be happy to sit down and type it up on Sunday, after I get out from under this weekends desserts.
Everybody who emailed me for the whole Mimosa cake recipe. I will be happy to sit down and type it up on Sunday, after I get out from under this weekends desserts.
thanks txkat
Tskat, can you send me the recipe for the Mimosa cake and filling, etc. as well. Thank You, Can't wait!
Do you all use the paddle or wisk attachment on your KA for these recipes?
I use the paddle for all cakes but on certain, lighter frostings, I use the whisk. For IMBC, there's the whisk and my whipped frosting takes a whisk. Regular buttercream, I use the paddle.
Hey LaSombra! Make your yellow buttermilk cake today. YUM!!! Thanks for posting your recipe. Everyone enjoyed it.
Ya know .... wouldn't it be terrific if we could figure out a way to have a recipe contest like we have cake contests!
I'll volunteer to be a judge!!!
Hey LaSombra! Make your yellow buttermilk cake today. YUM!!! Thanks for posting your recipe. Everyone enjoyed it.
Yay! Glad you liked it Maybe I ought to submit it to the recipes here...
Here's a diabetic cake recipe I have.......
Diabetic Chocolate Cake
3 oz dark chocolate (sugar free for diabetic) You can find this in the
diet section at the supermarket or at a specialty chocolate store. Trader
Joe also carries a bunch of suger free chocolate if you have access to
one.
1 1/2 C hot brewed coffee
3 C Splenda
2 1/2 C all-purpose flour
1 1/2 C cocoa powder
3 tsp baking soda
3/4 tsp baking powder
1 1/4 tsp salt
3 eggs
3/4 C vegtable oil
11/2 C buttermilk
2 tsp vanilla
Preheat oven to 300 degrees. Grease and flour pans. Line with parchment
paper.
Finely chop chocolate in a bowl and combine with hot coffee. Let mixture
stand, stirring occasionally until chocolate is melted and mixture is
smooth.
In a large bowl sift together Splenda, flour, cocoa powder, baking soda,
baking powder and salt. In another lage bowl with an electric mixer beat
eggs until thickened slightly and lemon colored. (about 3 minutes with a
stand mixer or 5 minutes with a hand held mixer). Slowly add oil,
buttermilk, vanilla and melted choc. mixture to the eggs, beating until
combined well. Add sugar mixture and beat on medium speed until just
combined well. Bake until a toothpick comes out clean about 1 hour to 1
hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around the edges
of pans and invert layers onto racks. Carefully remove parchment paper and
cool completely.
*SF Bavarian Creme
1 pt. whipping cream
1 lrg pkg Sugar Free Vanilla pudding
1 Cup milk
2 tsp vanilla
Mix all ingredients together in mixing bowl on high speed until very thick
and stiff. Refrigerate for several hours.
* SF Chocolate Mousse
1 pt whipping cream
1 lrg pkg Sugar Free Choc. pudding
1 cup milk
1 tsp vanilla
1 tsp almond extract
Mix all ingredients together in mixing bowl on high speed until very thick
and stiff. Refrigerate for several hours.
*SF Chocolate Whipped Cream
1 pt whipping cream
1 tsp vanilla
3/4 C Splenda
1/4 C cocoa powder
Stir together the Splenda and cocoa.
Add the cream and vanilla and stir to combine
Put in the fridge for 30 minutes to allow the Splenda & cocoa to dissolve.
Beat with a mixer on high until stiff peaks form
2 batches of this recipe (4 cups) will fill, frost and simply decorate an 8"
Diabetic Cream Cheese Icing
1 pint whipping cream
1 box sf pudding(vanilla for white, chocolate for chocolate)
16 oz cream cheese
3 Tbs Splenda
3/4 cup cocoa(optional)
Whip whipping cream in a cold bowl until stiff. Add softened cream cheese,
pudding mix and Splenda. Mix on medium speed until well blended.
Enjoy and happy baking.
Thanks so much for posting the diabetic recipe! I'll have to try it. I do get requests for it but they haven't turned out as well as I'd like. Maybe yours will be much better
Does anyone have any really good recipes that are gluten free, it would be very much appreciated.
thanks, Cheryl
I too have some great from scratch recipes. Please email me, if interested. Going through a tough time right now and can not write all the recipes here. But I am more than willing to share with those interested. I have 2 great chocolate recipes, a silver cake and a gold cake! Living in germany where we do not get box mixes, you can only bake from scratch.
Anyone has a good rum cake? No matter how much rum extract or rum I add to a recipe, it never comes out tasting like rum. I want something that has a rum taste that I can frost, not a bundt cake that has the rum glaze poured over it. Here in South Florida, there is a popular latin bakery that has a signature vanilla rum cake and I've tried to duplicate the taste and have never been successful. Anyone?
I was trying to find the deep, rich chocolate cake on the first page and was having an awful time of it. Finally looked under the chef's name and think I found the cake.
http://www.epicurious.com/recipes/recipe_views/views/101275
Vitomiriam,
I use the Bacardi Rum cake recipe with dark rum and put it in what ever pans I want to use and put the syrup in it while it's still hot. Let it cool down and frost it. I do one in dark chocolate and frost it with either poured chocolate glaze or whipped ganache. In the holiday season, I can't make them fast enough.
Yorkiemum
Ok... I made the "Hershey's perfectly chocolate" chocolate cake this weekend and it was a huge hit. Do any of you recommend another chocolate cake over that one? Why? Thanks a lot. I feel litke this thread has already made me a better baker.
I made the shubox cake tonight. everyone really liked it. I iced it with cream cheese frosting with some of the cream of coconut as the flavoring. It doesn't have a super coconutty taste to it. I love coconut and found this to be good. My family like it as well.
Quote by @%username% on %date%
%body%