Scratch Bakers: Post Your Best Recipes!!!!!!!!!!
Baking By brittanydear Updated 9 Jun 2014 , 10:31am by kkmcmahan
I need a great, dense, spice cake recipe for a wedding cake for this weekend!! Any help out there? I tried a box spice cake mix and it was awful and I don't want it associated with my name. I've tried a couple of recipes, but they are too light and fluffy.
Help please!!
Thanks!!
I understand that this is excellent. I haven't tried it yet but I can't wait to. Txkat said it was amazing.
Let us know if it works for you!
http://www.epicurious.com/recipes/recipe_views/views/105326
You're welcome, Dyan! 
I would definitely read the reviews before making the filling (if you're making it) There are suggestions there as well as issues that people had with it.
Bailey's Chocolate Irish Cream Cake......I know that it is not exactly from scratch, but I don't know what adjustments I would have to make to eliminate the cake mix. It is a favorite of many of my friends.
http://www.cooksrecipes.com/cake/chocolate-irish-cream-cake-recipe.html
This is the best chocolate cake I have found, YUM! I usually use Vahlrona Chocolate to make it, and wow!
DEEP, RICH CHOCOLATE CAKE
(recipe from epicurious)
*Chef Ed Kasky uses Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result in either.
Just wanted to say a quick "Thank You" for the Epicurious website. I'd never heard of it before this thread. Found a great Salmon recipe on there last night. My family was happy 
I just made the Shubox's white coconut cake and it was fantabulous!! Also tried the Hershey's chocolate cake at the back of the can and it was fantastic as well. Now I remember why scratch baking is so much better!! It's been years since I've done this and I'm glad I found this thread
Thank you to everyone who shared recipes... I can't wait to try them 
Hey- did any of you see the birthday card that showed a cat scratching himself and he was saying " I wanted to make you a birthday cake from scratch"...then in the inside.." I scratched all day, but still didnt have enough to make a cake!" LOL...okay, that's really lame!! 
I'm sorry!! This "from scratch" thread just made me think of it!!
I'm adding a cake recipie too!!
This cake is pretty dense, and I think it would be great for carving...it's really really moist, and has great taste and texture!! Now I want some!!!
2.5 cups all-purpose flour, sifted
1/4 t. salt
1 t. baking soda
1/4 cup cinnamon...I would definately cut this back!! It was quite noticable!!
1 stick margarine
4 oz. vegetable oil
1 cup water
1/3 cup cocoa, dutch process is the best!!!
4 oz buttermilk
2 eggs
1/3 cup applesauce
1 cup sugar
1. Sift first four ingredients into mixing bowl
2. stir margarine, oil, water, and cocoa together in saucepan
3. Heat on low until melted
4. Mix buttermilk, eggs, and applesauce together, Add sugar.
5. Add sifted ingredients to egg mixture. Beat until all lumps are gone.
6. Using rubber spatula, slowly stir cocoa mixture into batter.
7. Pour batter into greased and flowered pan, and bake at 350 for about 40 minutes...
This makes enough batter for (2) 8" square pan.
I hope you can use this, it has such a great texture!!! Just make sure you cut down the cinnamon or else that's pretty much all you can taste!!
Sarsi, what kind of cake is it? Cinnamon cake?
Oh... I'm so glad this post is still here! I was so afraid it was lost!
I love, love, love this recipe!! It tastes great and makes the house smell great when it is baking. The only problem I had with it was the frosting recipe makes way too much, it needs scaled down to about 1/3 of what is called for, and when I made it I must had done something wrong because it was slightly soupy but soooo yummy that I just "smeared" in over the cake.
Mexican Hot Chocolate Buttercream:
500 milliliters egg whites
800 grams granulated sugar
900 grams unsalted butter, room temperature
250 grams white chocolate, melted and cooled
250 grams dark chocolate, melted and cooled
2 teaspoons ground cinnamon
2 teaspoons sweet ancho chile pepper
1 teaspoon cayenne pepper
2 teaspoons vanilla extract
Cinnamon Vanilla Cake:
2 sticks butter
2 cups sugar
4 large eggs
3 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup whole milk
1 1/2 teaspoons vanilla extract
Mexican Hot Chocolate Buttercream:
Combine the egg whites and sugar in a stand mixer bowl and whisk to combine. Place bowl over simmering water while whisking regularly until the mixture reaches 140 degrees F on an instant-read thermometer and the sugar is completely dissolved. Remove bowl from heat and whip the mixture at medium to high speed until the meringue has cooled almost completely.
Slowly add the room temperature butter piece by piece until the buttercream takes on a cottage cheese consistency. Add the melted cooled chocolates, spices, and vanilla until incorporated and smooth.
Cinnamon Vanilla Cake:
Cream the butter in a stand mixer until smooth and light. Add sugar and continue to mix until fully incorporated and fluffy.
Add 1 egg at a time, beating well after each addition. In a medium bowl sift together flour, baking powder, cinnamon, and salt.
Preheat oven to 350 degrees F.
Combine milk and vanilla. Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour. Pour evenly into 2 buttered and floured 9-inch cake pans.
Bake for 40 minutes or until golden - cake should pull away from the side and spring back to the touch.
Frost cake and decorate as desired.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Val
I don't mean to ask a silly question, but would vanilla buttercream icing be good with the Cinnamon Vanilla cake? I'm learining to work with buttercream icing, and I really want to try a different flavor/type of cake. I've been using white boxed cakes and that gets pretty boring.
I just received a notification about a posting on this thread, but when I opened it, it said there were no postings to this thread. I know the earlier pages work.
I hope this helps enliven the thread again, and that the recipes which are missing will be reposted by the original post owners.
Thanks all -
Theresa
Please note that all continuing posts to this thread are lost in the virtual ether due to the CC Database Crash of March 14, 2008. If you can somehow get into this thread, you can post here but it is really hard for anyone to actually locate your post.
So here's my special request (if you can read this!) - don't post to this thread anymore! I've started a Part II continuation thread here: http://forum.cakecentral.com/cake-decorating-ftopicp-5859746.html
Thanks, and now please head over to that new thread and fork over your recipes
I'm having a problem...I saw this post and found someone who posted "One Delicious Chocolate Cake by Kat Sullivan" and when I printed out the recipe it didn't print out with all of the measurements. Now I can't find it and I have everything out to make this cake. Anyone know where I can find it?
Watching this thread with lots of interest
thanks everyone. im still looking for a good recipe to work with since i dont have any
Wow. Thanks for all the great info here. I am definitely baking something new this weekend!
Deirdre
This thread is corrupted (since the CC server crash, thread can only be accessed starting from page 1, and not page 30).
So in order to make viewing, and finding posts easier ....
A new thread was started to continue this topic:
http://forum.cakecentral.com/cake-decorating-ftopict-579499-.html
HTH
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