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SCRATCH BAKERS: Post your BEST recipes!!!!!!!!!! - Page 3

post #31 of 419
Thank you for starting this thread!!!! I hope we get lots of responses.

Here's the BEST Carrot Cake recipe I've ever had. It gets wiped out quick.

http://allrecipes.com/Recipe/Carrot-Cake-III/Detail.aspx

As of the present time this recipe has 543 reviews and still holds a 5 star rating thumbs_up.gif
I can live without most things. But Cake Central......I can NOT
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I can live without most things. But Cake Central......I can NOT
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post #32 of 419
Never baked or tasted white cake, how does it taste compared to yellow or butter cakes?
MYW
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MYW
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post #33 of 419
The Cake Bible is a good place to start.

Eipcurious is a guaranteed hit - I don't think I have ever seen a recipe there that uses a boxed mix as a base.

CDKitchen.com and Allrecipes.com are good sites for cake recipes.

Theresa icon_smile.gif
post #34 of 419
I've found a few good ones on allrecipes, one I posted last night:

Fabulous Fudge Chocolate Cake http://allrecipes.com/Recipe/Fabulous-Fudge-Chocolate-Cake/Detail.aspx

And this carrot cake: http://allrecipes.com/Recipe/Awesome-Carrot-Cake-with-Cream-Cheese-Frosting/Detail.aspx

With both, read the feedback/reviews (sort by "most helpful). For the chocolate cake, many suggest using more chocolate. For the carrot cake, many, including myself, cut back on the oil using applesauce.

I also LOVE Rose Levy Beranbaum's White Chocolate Whisper Cake in the Cake Bible. That book also has some other great recipes.

I'm going to have to try that white cake with the coconut cream. Yum.
post #35 of 419
This is the recipe I use the most besides the caribbean liquour cake.

Classic Yellow Cake
From 'Sweet Celebrations: The Art of Decorating Beautiful Cakes'
(Simon & Schuster)
By Sylvia Weinstock with Kate Manchester

February 9, 2000
Web posted at: 5:06 p.m. EST (2206 GMT)

"The name says it all. This is the only yellow cake recipe you will ever need. Many people don't like chocolate or nuts, but everybody loves this buttery cake."

Ingredients:
2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 pound (2 sticks) sweet butter, room temperature
2 cups sugar
4 large egg yolks
2 teaspoons vanilla
1 cup sour cream
4 large egg whites
Method:
Preheat the oven to 350 degrees Fahrenheit. Butter and line two 8 x 3-inch baking pans or one 12 x 3-inch pan with parchment.

Sift together the flour, baking powder, and salt. Set aside.

Cream the butter in a large bowl with an electric mixer until fluffy and light in color, about 2 minutes on medium speed. Add the sugar and continue to mix until fluffy and light.

Add the egg yolks, one at a time, being sure each is well incorporated before adding the next one. Add the vanilla.

Reduce the mixer speed to low and add the dry ingredients alternately with the sour cream, beginning and ending with the flour. Be sure the mixture is completely blended after each addition. Scrape the sides of the bowl, and beat for 1 minute.

In a separate bowl, with clean beaters, beat the egg whites to soft peaks. Gently fold the whipped egg whites into the batter with a rubber spatula.

Pour the batter into the prepared pans and smooth with a rubber spatula. Bake in the preheated oven, 60 minutes for the 12-inch square pan or 45 to 50 minutes for the 8-inch pan. The top of the cake should be nicely browned. Test for doneness with a skewer or a toothpickÑthe tester should come out dry and clean.

the other recipe I use the most is this

12 eggs sepparated yolks and whites
1 lb of butter
2 cups of sugar
3 1/2 cups of flour (self rising)
2 tbs of flavor (like almond myself)

Creme the butter and 1 cup of sugar, add the yolks 1 by 1.
in a separate bowl whisk the whites and the remaining cup of sugar till they form peaks.

Mix by hand the 2 mixtures and bake at 325 till done... 40-60 min.

When done, take out of the oven let rest for 20 min and add the syrup (2 parts of water 1 part of sugar, 4 tbs of flavor (almond for expample) and 2 or 3 tbs of liquour (I like amaretto).

For this amout of batter I will add 3 cups of syrup.
post #36 of 419
I'd like to ask your opinions... does anyone have a recipe for white cake that does not have the 'floury' taste? I hate that taste, but white cake is so hard to make because you can't have anything with color in it. You've got to use clear flavor, etc. I am dying for a non-floury tasting scratch white cake! Thanks my friends!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #37 of 419
Sounds Yummy!!
post #38 of 419
oohh! This should be exciting. I have only tried to make a cake from scratch once, and it didn't turn out very well. So I can't wait to give these a try. Does anyone have some tips for those who want to try a scratch cake for the first time?
post #39 of 419
Thanks for all the great posts....maybe this will inspire me to ditch the box mixes for good!
...there's always room for cake!
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...there's always room for cake!
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post #40 of 419
Quote:
Originally Posted by icing_fever

oohh! This should be exciting. I have only tried to make a cake from scratch once, and it didn't turn out very well. So I can't wait to give these a try. Does anyone have some tips for those who want to try a scratch cake for the first time?



The best advice I can give you is to follow the instructions exactly and to make sure your ingredients are room temperature when you start. icon_smile.gif

With butter cakes always serve at room temperature for best flavor and texture.
post #41 of 419
Ohh..."steady2hands" I am going to try that carrot cake...I love how you add pecans! YUMMY!
Proverbs 14:23

In all labor there is profit, But mere talk leads only to poverty.
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Proverbs 14:23

In all labor there is profit, But mere talk leads only to poverty.
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post #42 of 419
Quote:
Originally Posted by icing_fever

oohh! This should be exciting. I have only tried to make a cake from scratch once, and it didn't turn out very well. So I can't wait to give these a try. Does anyone have some tips for those who want to try a scratch cake for the first time?



There is thread that is called "tutorial for scratch cakes" or something like that. It's got some great advice. I'll try to find it or you can do a search.
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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post #43 of 419
Another thought:
Weigh your ingredients instead of measuring; this will give more accurate, and consistent, results.
post #44 of 419
I was going to post the Chocolate Guinness Cake but someone got that. The carrot cake that Steady2Hands has is the one I use. I like it.
post #45 of 419
I am enjoying this thread.
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