Scratch Bakers: Post Your Best Recipes!!!!!!!!!!
Baking By brittanydear Updated 9 Jun 2014 , 10:31am by kkmcmahan
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.
Thanks 2sweetcookies.. I am going to try the Mermaid Vanilla cake next, and I will use cake flour. I admit, I am having fun trying these recipes 
Hubby is sure enjoying it 
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.
Thanks 2sweetcookies.. I am going to try the Mermaid Vanilla cake next, and I will use cake flour. I admit, I am having fun trying these recipes Hubby is sure enjoying it
Oh my gosh, I feel like I just fell face first smack into a gold mine. I've been salivating over my laptop for the last 19 pages and was disappointed that that's as far as this post has gotten!
I love the King Arthur's white cake too. Try subbing the 1 cup of milk for 1 cup of brewed chai tea, brought to room temperature. It is sinfully good.
For chocolate cakes, Scott Clark Woolley's Fudge Brownie Cake is awesome. There was an extensive debate about it on egullet, too:
http://forums.egullet.org/index.php?showtopic=41144
I agree that the WBH orange butter cake is heavenly. I also am madly in love with their Freckled Mocha Cake with Bailey's Irish Cream mousse.
Thank you to everyone for sharing their secrets. That's one of the things I love most about CC . . . everyone supports everyone else and just wants to see good cake get better, regardless of who's wielding the pastry bag!
The only problem I have is that the chocolate Fudge Cake by Toba always sinks in the middle. Anyone know what I am doing wrong? It is cooked all the way and tastes great but is sunken.
Jenn, Did this ever get answered somewhere in the thread?
If it didn't, consider these things:
Your pans...I use Magic Line and they work much better than the Wilton Pans. Be sure to use the 2 inch pans.
Consider using the weight measurements and if you can, use the metric weights. These are way more accurate than the volume meaurements.
Follow the instructions EXACTLY, especially the mixing times.
Check that your oven is accurate.
Check the freshness of your leaveners.
This cake will rise above the rim of the baking pan a little, but will deflate slightly after coming out of the oven. However, it shouldn't sink badly in the middle.
HTH!
These all looks soo yummy! You guys are amazing!
Do you mind sharing your recipe for cinnamon cake-- I have never had it-- but it sounds yummy!
Thank you so much!
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
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Where does one find these WBH recipes? I read so many posts that have refered to them, and such rave reviews, but my senior brain has not picked up on where they are coming from!!!! I would be so appreciative of any help on this.
Lilybird
Do you mind sharing your recipe for cinnamon cake-- I have never had it-- but it sounds yummy!
That does sound yummy! I second that
No problem! This is really yummy...
Cinnamon Cake
2 cups brown sugar
1 stick butter, softened
1/2 cup vegetable oil (I use Cinnamon Applesauce sometimes)
5 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 to 3 1/2 teaspoon ground cinnamon
Pinch salt
1 cup buttermilk
**This recipe makes enough for 2 (9-inch) cake pans.**
Preheat oven to 350F.
Grease and flour pans.
Cream brown sugar and butter. With mixer running, add oil (or applesauce) in steady stream. Add egg yolks, one at a time, beating well after each one.
Sift the flour, baking soda, baking powder, cinnamon and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well.
In another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour into the 2 (9 inch) pans. Bake 25 minutes or until center springs back. Cool on wire racks
**The applesauce doesnt make it taste apple-y, just lowers the fat content. And the amount of cinnamon is your discretion. I usually add about 3 "loose" -not quite level teaspoons. But I LOVE cinnamon...so its completely up to you**
Enjoy!
Thank you so much for sharing the Cinnamon Cake recipe! I look forward to trying it and using the Pumpkin Frosing you posted earlier! Thanks again!
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.
Hello, I am not Jewish but I do know if you want to bake a Kosher cake you have to have a Kosher kitchen. A Kosher kitchen is a kitchen that keeps seperate all dairy and meat dishes including cookwear and utensils. One is never used for the other. Also, Kosher kitchens are blessed and certified by a Rabbi. Note that not all people who are Jewish are Kosher so you will need to ask and also know that people who keep a Kosher kitchen don't always welcome food from others as I went to a Passover dinner with a friend and I offered to bring something and my offer was kindly declined. Hope this helps.
i see the wbh orange cake is good. does anyone have the recipe to share?
After reading all these great recipes, I had to have the book 
, and bought it yesterday. I will upload the recipe later today... It does look very good; I want to try it myself..
Wow! I love this thread
! I posted my personal favorite on CC. It is the Vanilla Butter Cake from The Mermaid Bakery. I use it for all of my cakes, except chocolate.
My personal favorite for chocolate cake is the one on the back of the Hershey's Cocoa can
- Perfectly Chocolate Chocolate Cake. Frost it with the Perfectly Chocolate Chocolate Frosting (recipe on the same can) and you will think you have died and gone to Chocolate Heaven! I've never found a chocolate cake recipe to rival this one. Be aware the icing sets up very quickly so get it smooth right away. It also makes gorgeous roses and borders. You don't need to alter it at all, it's perfect as is.
Ok, I literally raced back to this computer to send this... I just baked up your Vanilla Butter Cake, using the Cream Bouquet, and Softasilk cake flour...... OMG, that is the most wonderful taste and texture.. I rated it 5 stars***** 
Thank you so much for sharing this recipe.. I plan to fill it with a rum french custard later today. Also, gmta.. the Hershey Perfectly Chocolate cake and icing are also to die for..... my favorite chocolate by far.. can I come work at your bakery? 
I've posted this before so sorry to sound like a broken record, but since I just baked this cake again two weeks ago and it still tasted as amazing as I remember, I couldn't resist adding it to this thread. I'm a total chocoholic and don't think I have ever in my life eaten such a wonderful choc. cake as this. The Hershey's recipe used to be my favorite until I tried this one, but who knows, it may just be TOO chocolatey for some?
Anyway, it's an "altered" version of the Scott Woolley Clark fudge brownie cake. I came across this recipe on the egullet.com website and the bakers there took the original recipe and made improvements that resulted in one of that site's favorite chocolate cake recipes. Whenever I bake it, people lose their minds.
Here's the link to the thread with the recipe: http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=52587&postdays=0&postorder=asc&&start=30.
Disclaimer: I've seen much debated here about the practice of wrapping a warm cake in plastic wrap, allowing it to "steam" itself while it cools, and then freezing the cake before use (as this recipe calls for). I think that every baker should make their own decision as to the level of risk they believe that there is in this baking technique and proceed accordingly. I would assume it would relate to timing issues i.e. how will the cake be then stored, how quickly will it be eaten, etc. I'm only bringing it up in case anyone reads the recipe and wants to go into the discussion of whether or not steaming/freezing a cake is safe. I would assume that further discussion of that topic would belong in that thread (sorry, I don't have the link) rather than in this recipe thread??
I just made the Vanilla Cake from The Confetti Cakes Cookbook and I's really, really good. I loved it. I made the lemon version and I'm sure any flavor would work great with that recipe. My sister said it's her new favorite cake!
I am now a scratch baker! I can't go back to box mixes now, I never thought I'd say that! This recipe is very moist and flavorful, I don't think I can post it here, if anyone wants it maybe I could email it to you?
Just used the Sarah's Red Velvet cake from cc recipes this weekend! Delightful! Very moist, easy recipe! Was a little on the delicate side for carving but it worked!! Highly recommend!
http://img.cakecentral.com/modules/coppermine/albums/userpics/63159/thumb_lizard1.jpg
This may be a stupid question but for a scratch marble cake, do you just make half of a chocolate recipe, half of a white recipe, and swirl it together? If not, if someone has a scratch marble recipe (or if I missed one in the previous 21 pages) please let me know!
Thank you!
Carol
cckerber- for marble cake, I make a white cake. When I've mixed everything together, I put half the mixture in another bowl and add melted chocolate. I put half the white mixture into the baking pan and cover with all the chocolate mixture. I the add the rest of the white mixture and swirl with a skewer. Voila a marble cake.HTH
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