Scratch Bakers: Post Your Best Recipes!!!!!!!!!!

Baking By brittanydear Updated 9 Jun 2014 , 10:31am by kkmcmahan

peacockplace Cake Central Cake Decorator Profile
peacockplace Posted 7 Jul 2007 , 4:08am
post #241 of 426
Quote:
Originally Posted by Ironbaker

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! thumbs_up.gif

CookieChef Cake Central Cake Decorator Profile
CookieChef Posted 7 Jul 2007 , 12:44pm
post #242 of 426

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.

steplite Cake Central Cake Decorator Profile
steplite Posted 7 Jul 2007 , 5:15pm
post #243 of 426

I'm still looking for Briannastreats Vanilla cake recipe. Anyone?

FromScratch Cake Central Cake Decorator Profile
FromScratch Posted 8 Jul 2007 , 3:52am
post #244 of 426
Quote:
Originally Posted by steplite

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

icon_biggrin.gif

steplite Cake Central Cake Decorator Profile
steplite Posted 8 Jul 2007 , 4:22am
post #245 of 426

Thanks Jkalman! I put it in my fav's.

tame Cake Central Cake Decorator Profile
tame Posted 8 Jul 2007 , 5:29pm
post #246 of 426

These are some good recipes

Botanesis Cake Central Cake Decorator Profile
Botanesis Posted 8 Jul 2007 , 5:42pm
post #247 of 426

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! thumbs_up.gif

all4cake Cake Central Cake Decorator Profile
all4cake Posted 8 Jul 2007 , 5:43pm
post #248 of 426

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.

jesaltuve Cake Central Cake Decorator Profile
jesaltuve Posted 9 Jul 2007 , 1:55pm
post #249 of 426

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.

JanH Cake Central Cake Decorator Profile
asul Cake Central Cake Decorator Profile
asul Posted 11 Jul 2007 , 11:03am
post #251 of 426

Thanks guys thumbs_up.gif

jesaltuve Cake Central Cake Decorator Profile
jesaltuve Posted 11 Jul 2007 , 11:49am
post #252 of 426

Thanks JanH!

vitomiriam Cake Central Cake Decorator Profile
vitomiriam Posted 11 Jul 2007 , 2:28pm
post #253 of 426
Quote:
Originally Posted by jesaltuve

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.

steplite Cake Central Cake Decorator Profile
steplite Posted 11 Jul 2007 , 3:20pm
post #254 of 426

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!

mrsw Cake Central Cake Decorator Profile
mrsw Posted 11 Jul 2007 , 4:35pm
post #255 of 426

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 icon_wink.gif - 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.

jesaltuve Cake Central Cake Decorator Profile
jesaltuve Posted 11 Jul 2007 , 6:02pm
post #256 of 426

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)

Beckalita Cake Central Cake Decorator Profile
Beckalita Posted 11 Jul 2007 , 7:48pm
post #257 of 426

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!

rajinaren Cake Central Cake Decorator Profile
rajinaren Posted 11 Jul 2007 , 7:52pm
post #258 of 426

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!

LaSombra Cake Central Cake Decorator Profile
LaSombra Posted 11 Jul 2007 , 7:53pm
post #259 of 426
Quote:
Originally Posted by steplite

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 icon_redface.gif It has always worked for me, pretty much fail-safe thumbs_up.gif

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 icon_biggrin.gif

snarkybaker Cake Central Cake Decorator Profile
snarkybaker Posted 11 Jul 2007 , 10:34pm
post #260 of 426
Quote:
Originally Posted by jesaltuve

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 icon_wink.gif 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.

brittanydear Cake Central Cake Decorator Profile
brittanydear Posted 12 Jul 2007 , 6:19am
post #261 of 426

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.

maryjsgirl Cake Central Cake Decorator Profile
maryjsgirl Posted 12 Jul 2007 , 1:26pm
post #262 of 426
Quote:
Originally Posted by brittanydear

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. icon_redface.gif


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?

CakesByLJ Cake Central Cake Decorator Profile
CakesByLJ Posted 12 Jul 2007 , 2:45pm
post #263 of 426
Quote:
Originally Posted by brittanydear

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 icon_confused.gif I have read every post (whew) and tried the WBH White cake (5 stars from me icon_biggrin.gif ) However, after reviewing the recipes I printed out, I find that CC has two different versions of this recipe ?? what the heck? icon_eek.gif 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

Rikke_Denmark Cake Central Cake Decorator Profile
Rikke_Denmark Posted 12 Jul 2007 , 3:29pm
post #264 of 426

well I only bake scratch cakes, but mine are all in danish sorry.

But I'd like to try some of these recipes. icon_biggrin.gif

steplite Cake Central Cake Decorator Profile
steplite Posted 12 Jul 2007 , 3:34pm
post #265 of 426

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.

chqtpi Cake Central Cake Decorator Profile
chqtpi Posted 12 Jul 2007 , 4:16pm
post #266 of 426

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 icon_smile.gif

mrsw Cake Central Cake Decorator Profile
mrsw Posted 12 Jul 2007 , 6:26pm
post #267 of 426

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 icon_biggrin.gif[/quote]

Thanks so much for that site! It is well worth a look for info. Look out pound cake tonight is the night icon_razz.gif

LaSombra Cake Central Cake Decorator Profile
LaSombra Posted 12 Jul 2007 , 6:54pm
post #268 of 426
Quote:
Originally Posted by mrsw


Thanks so much for that site! It is well worth a look for info. Look out pound cake tonight is the night icon_razz.gif




no prob...mmm pound cake icon_biggrin.gif

Superstar2 Cake Central Cake Decorator Profile
Superstar2 Posted 12 Jul 2007 , 10:45pm
post #269 of 426

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.

2sweetcookies Cake Central Cake Decorator Profile
2sweetcookies Posted 13 Jul 2007 , 12:46am
post #270 of 426

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.

Quote by @%username% on %date%

%body%