Scratch Bakers: Post Your Best Recipes!!!!!!!!!!
Baking By brittanydear Updated 9 Jun 2014 , 10:31am by kkmcmahan
OK, I have another but this time - cheesecake! I'm not sure if anyone's posted cheesecakes yet.
This White Chocolate Cheesecake with White Chocolate Brandy Sauce has always been well-received. I love this!
http://allrecipes.com/Recipe/White-Chocolate-Cheesecake-with-White-Chocolate-Brandy-Sauce/Detail.aspx
I never need that much of the sauce, maybe half the recipe. I used it as a garnish when I served the cheesecake - drizzled it on from a squeeze bottle. I've only made this for family and friends but they all love it. I'll use strawberries sometimes too. I've also used Bailey's in place of the brandy.
Also, I just realized that this recipe doesn't call for a crust! But I always either make a graham cracker one for the springform pan or I'll buy a chocolate graham crust.
White Chocolate Cheesecake sounds so good! Thanks for posting it!
Jesika, I love the WBH book. I've bought a lot of cake and cookie related books over the past year and this was the best...not only for the decorating ideas and tutorials, but also the recipes. I've tried the House Buttercream the Cookies and Cream Filling and also the chocolate layer cake (don't remember the exact name)...with wonderful results. Others on CC will tell you that many of the pound cake recipes are excellent.
I'm still looking for Briannastreats Vanilla cake recipe. Anyone?
It's here on CC http://www.cakecentral.com/cake_recipe-4313-0-Vanilla-Butter-Cake-from-The-Mermaid-Bakery.html
My grandmother makes this cake that she calls "Oakie Cake". I think it's also known as Texas Sheet Cake. It is a chocolate cake with cinnamon and pecans in it. I think what makes it awesome is the amazing frosting. I was just thinking that the frosting would make an excellent filling. I'll try and locate the recipe for it.
Has anyone else heard/tasted/loved this cake?
PS...this is an excellent thread!
I baked the strawberry cake located on CC
http://www.cakecentral.com/cake_recipe-4783-8-Scratch-Moist-Strawberry-Cake.html
It was delicious, tight crumb yet fluffy. I may have baked it a bit too long as it was a bit dry. I reduced the temp on the oven to 325. I used 6" pans and baked for 30 minutes.
I'll definitely make it again.
note: I didn't make the icing yet.
I'm going to see if I can make an orange cake the same way....or a lemon one using blueberry puree....LOL it'll be green, I just know it.
I was on a post a few months ago and someone mentioned a Kentucky cake that was an Apple Stack I believe she called it. She mentioned trying to obtain the recipe to post it, but then I never heard received anything about it.
Does anyone have a recipe fo that? I have remained curious ever since.
I was on a post a few months ago and someone mentioned a Kentucky cake that was an Apple Stack I believe she called it. She mentioned trying to obtain the recipe to post it, but then I never heard received anything about it.
Does anyone have a recipe fo that? I have remained curious ever since.
Jesaltuve, once you bake scratch, you will never want to use a box mix. I don't mind the extra steps because to me, you can taste the difference. I use Sylvia Weinstein's recipe as my base and just add different flavoring for whatever cake I'm making. For example, if I am making an orange cake, I add the juice of one orange and about 2 T. of orange zest. It's soooooooooo yummy. Well, let's put it this way: I've gained 10 pounds since I started making cakes in February of this year. I just can't stop eating them. LOL
Where in Miami are you? I'm in Davie.
I like Slyvia Weinstock's "Classic yellow cake too. I use this one and Toba Garrett's Moist yellow cake. Latley I've been using LaSombra's Yellow Buttermik cake. It's Delicious!
Such wonderful cakes to try. A quick question - any suggestions on high altitude baking? Sometimes it is just trial and error - much to my DH saddness - but I didn't know if there were any fool proof methods that I maybe have not tried. Thanks to all who post their favorites.
vitomiriam, hi...I do bake from scratch..it was a special stack cake that I was curious about, it's the Kentucky official dessert or something. I love scratch, I'm not a big fan of box mixes. I prefer the challenge and the flavor too. I am also very big on natural ingredients.
I live in Bay Harbor Islands (by Miami Beach).
Oh, question for anyone...speaking of natural ingredients...what do you guys think of rum extract? Maybe txkat will answer this one. I usually use RUM but sometimes you need a LOT of Rum and it gets expensive! (you wanna be able to drink some of it too, you know...hahaha)
Hey jesaltuve, you're very close to me.....I'm in North Miami.....
And thank you to everybody involved in this thread. I've been using mainly doctored box mixes for my basic flavors ~ but I want to experiment with some good scratch recipes, and this thread has provided lots of those!
Hi All!
I somehow feel still the best scratch cake has not been shared yet. I guess maybe its a family secret...I totally understand since those are personal recipes and they dont want it to share it!
I like Slyvia Weinstock's "Classic yellow cake too. I use this one and 's Moist yellow cake. Latley I've been using LaSombra's Yellow Buttermik cake. It's Delicious!
Thanks, steplite It has always worked for me, pretty much fail-safe
mrsw, I found a website with tips for high-altitude baking that you might find useful: http://www.ochef.com/327.htm Hope it helps
vitomiriam, hi...I do bake from scratch..it was a special stack cake that I was curious about, it's the Kentucky official dessert or something. I love scratch, I'm not a big fan of box mixes. I prefer the challenge and the flavor too. I am also very big on natural ingredients.
I live in Bay Harbor Islands (by Miami Beach).
Oh, question for anyone...speaking of natural ingredients...what do you guys think of rum extract? Maybe txkat will answer this one. I usually use RUM but sometimes you need a LOT of Rum and it gets expensive! (you wanna be able to drink some of it too, you know...hahaha)
Okay, I will Rum is about $12.00 for 750 ml. Rum extract is $4-$5 for 50 ml. Rum is much more cost effective.
I like boozy cakes. I like the smell of them, I like the history of them and I like the taste of them, but if you insist on using less booze, you can always substitute another liquid plus the flavor extract you're looking for.
ie : for an apple cake with one cup rum use 1 c. minus 2 T. of apple juice plus 2 T of rum extract.
I made the Mermaid Bakery Vanilla Butter Cake tonight. YUM YUM YUM! It is SUPER rich and downright heavenly!! It also baked up pretty level. I haven't torted and iced it yet, but so far so good!! The best part is, it is so easy to make. What a gem of a recipe.
I made the Mermaid Bakery Vanilla Butter Cake tonight. YUM YUM YUM! It is SUPER rich and downright heavenly!! It also baked up pretty level. I haven't torted and iced it yet, but so far so good!! The best part is, it is so easy to make. What a gem of a recipe.
I tried this recipe the other night and I failed. I was hoping someone could tell me what I did wrong. The cake came out tasting a lot like cornbread and with a similar texture...very crumbly.
I baked in two nine inch pans. At the recommended 20-25 minute baking time the cake was still wet and sunken in the middle. I knew something was wrong then, because it just didn't look right. It took about 40 minutes for the center to bake, but was still sunken.
The directions I followed to a tee. But, the recipe called for a cup of milk with a tablespoon of vinegar. I didn't have milk, but I did have buttermilk, which is what you get anyways when you add vinegar to milk to I thought it would be an acceptable substitution. Did this mess up my cake?
I made the Mermaid Bakery Vanilla Butter Cake tonight. YUM YUM YUM! It is SUPER rich and downright heavenly!! It also baked up pretty level. I haven't torted and iced it yet, but so far so good!! The best part is, it is so easy to make. What a gem of a recipe.
Ok, now I am confused I have read every post (whew) and tried the WBH White cake (5 stars from me ) However, after reviewing the recipes I printed out, I find that CC has two different versions of this recipe ?? what the heck? how did that happen?
Anyway, I notice that many of you responded that cake flour (specifically Softasilk) was superior in cakes over the all purpose flour. Now the confusing part.... I also noted that many responded that The Mermaid Vanilla Butter cake was their favorite. It calls for all purpose; do you subsitute and use cake flour, or stick with the original recipe? Thanks
well I only bake scratch cakes, but mine are all in danish sorry.
But I'd like to try some of these recipes.
You can still use softasilk cake flour for a recipe that calls for AP. Just add 2 T per cup. It's written on the softasilk box.
Thanks for all these yummy ideas!!!!
Heres a Frosting recipe that is pretty good.
Pumpkin Frosting
1/4 cup butter
1/2 teaspoon salt
2 teaspoons vanilla extract
3 cups confectioners sugar
1/4 cup pumpkin
1/4 tsp pumpkin pie spice (if desired)
Beat with enough milk to make it spreadable. Its also good if while you are blending you add in a little bit of cream cheese at a time, just to smooth it out (kind of gives it that "pumpkin roll" flavor). This is GREAT on cinnamon cake
mrsw, I found a website with tips for high-altitude baking that you might find useful: http://www.ochef.com/327.htm Hope it helps [/quote]
Thanks so much for that site! It is well worth a look for info. Look out pound cake tonight is the night
Thanks so much for that site! It is well worth a look for info. Look out pound cake tonight is the night
no prob...mmm pound cake
Hello everyone, I'm new to the site. Jewish friends have asked if I can make a cake.(I guess that means Kosher or something). Not sure exactly what I can and can't use. I would like something easy. Anyone out there have any advice or receipe you can send my way. Thnaks.
cakesbylj I made the mermaid vanilla cake and at the same time compaired it to another recipe using cake flour, the mermaid cake won the test in my house but if I made it again I would definately use cake flour there was a diference in texture in my opinion. You get a much softer texture.
I do love the WBH white cake, I got rave reviews.
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