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SCRATCH BAKERS: Post your BEST recipes!!!!!!!!!! - Page 23

post #331 of 409
7/23/07 at 6:42am
Freckeled Mocha Cake is awesome!
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post #332 of 409
7/23/07 at 6:45am
What frosting did you use? I'm thinking of doing chocolate IMBC or mocha IMBC. Do you think mocho frosting would be too much mocha?
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post #333 of 409
7/23/07 at 6:46am
I used the regular buttercream frosting.
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post #334 of 409
7/23/07 at 6:50am
Ooooh, do you thing chocolate would be too much??
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post #335 of 409
7/23/07 at 6:53am
I made choco hazelnut filling so...didnt do choco frosting
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post #336 of 409
7/23/07 at 11:08am
I have to say that I have been an advocate of the Cake Doctor Books - however, seeing all these wonderful scratch recipes makes me want to jump back into the good ole things instead of taking the short cuts. Thanks ya'll for the wonderful recipes!
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post #337 of 409
7/23/07 at 11:55am
Quote:
Originally Posted by flavacakes

Ooooh, do you thing chocolate would be too much??



Seriously, no such thing. LOL.
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post #338 of 409
7/23/07 at 12:45pm
Flava - both chocolate or mocha flavored buttercreams would be awesome with the Freckled Mocha cake.
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post #339 of 409
7/23/07 at 12:47pm
icon_lol.gif Yeah, I didn't think so either! I'm gonna just go for it. The Freckled Mocha with chocolate frosting. I'm not sure what frostings do do with my other two. I'm doing the coconut layer cake and the WBH orange butter cake but don't know what to ice them with!! Somebody help!!
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post #340 of 409
7/23/07 at 1:13pm
I was just checking out the recipe for the freckeled mocha cake. I couldn't find anywhere in the directions why you make one layer smaller(less batter) than the other. Has anyone done this cake in an 8 " x 2" pan? It sounds delicious and I want to try it sometime. I love mocha.
Thanks
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post #341 of 409
7/23/07 at 1:14pm
Quote:
Originally Posted by ckkerber

Flava - both chocolate or mocha flavored buttercreams would be awesome with the Freckled Mocha cake.



Thanks CK!

I have another question, how many days in advance can I bake the cakes? Would they still be moist and fresh if baked a day in advance or should I bake the same day?
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post #342 of 409
7/23/07 at 1:25pm
You shouldn't have any problem baking the cake a day or 2 in advance. Just wrap in plastic wrap when they are cooled.
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post #343 of 409
7/23/07 at 1:54pm
Quote:
Originally Posted by Chericakes

I was just checking out the recipe for the freckeled mocha cake. I couldn't find anywhere in the directions why you make one layer smaller(less batter) than the other. Has anyone done this cake in an 8 " x 2" pan? It sounds delicious and I want to try it sometime. I love mocha.
Thanks



They make one layer smaller than the other so that you only have to torte once (you torte the larger layer so you'd have the one smaller layer and then the split larger layer for three layers of cake and two layers of filling). I always bake their cakes evenly in two pans and torte each layer so it doesn't matter how you do it. HTH!

Flava, for the cupcakes, baking a day in advance should be fine. If you wanted to do them much more than that, I'd recommend wrapping and freezing. Can't wait to hear what you decide to do!
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post #344 of 409
7/23/07 at 5:50pm
The orange would go great with any citrus zest in your buttercream...coconut with raspberry in the frosting would be good...or banana liqueur
Jesika
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Jesika
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post #345 of 409
7/23/07 at 10:34pm
I rated your yellow buttermilk cake LaSombra. Great tasting cake.
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