SCRATCH BAKERS: Post your BEST recipes!!!!!!!!!! - Page 20

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?

Thanks to everyone for these great recipes!

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..

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?

Flavacakes: YES PLEASE


lol...If you wouldnt mind would you PM it to me?

Thanks so much!

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 is a neat post. I just wanted to hang on to it.

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

Seaqueen - perfect! Thanks! I'm going to be trying that this weekend.

How much melted chocolate do you add or does it matter?

Carol

It really up to you how much chocolate you use.

Thank you for posting this thread , and thanks to everyone that has posted their recipes