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Scratch bakers...Whats you best recipe? - Page 2

post #16 of 73
Quote:
Originally Posted by bayougrl

I would love to get the Cake Bible, but it is so expensive. For now all I can do is drool over it at the book store. One day!

Ckeck ebay, I got mine for only 15 dollars with shipping included, it was used but in great condition!
post #17 of 73
This was handed down to me from my Grandmother and this is the one I have gotten the most compliments on:

Pumpkin Spice Cake

2cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1-3/4 cup sugar
4 eggs
2 cups pumpkin pie filling
1 cup vegetable oil
1/2 cup chopped nuts

mix together dry ingredients, add eggs, pumpkin and oil. Blend in nuts, grease and flour (2) 9" pans Bake for 30 minutes @ 350.


This cake is super moist and dense. I cover it with buttercream or cream cheese.
Remember - wherever you go, whatever you do, you are loved.
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Remember - wherever you go, whatever you do, you are loved.
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post #18 of 73
Thanks VickyA I'll have to look into that.
post #19 of 73
Thread Starter 
Me too. I drool over most of the cake books at the bookstore. And I bargain shop for the ones I can find in the cheap section-lol.
~Christy D.~

Page one is a diet, page two is a chocolate cake. It's a no-win situation.
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~Christy D.~

Page one is a diet, page two is a chocolate cake. It's a no-win situation.
Reply
post #20 of 73
I am just eating this post up!! LOL

I am a realtively new scratch baker.. have tried many.. and have four right now that I consider keepers... really looking for a white.. so I am definitely trying the white velvet!!

Keep sharing everyone!! This is wonderful!! That pumpkin spice cake sounds really good!!

Mine I have found on here or epicurious..

Toba's yellow...

http://www.epicurious.com/recipes/recipe_views/views/109358

chocolate.. OMG this is such a good cake!

http://www.epicurious.com/recipes/recipe_views/views/101275

I tried Toba's chocolate once and didn't care for it... but I think I am going to try it again because I see people mention it a lot.

Ultimate butter... baking911.. this got RAVE reviews

http://www.baking911.com/asksarahbb/index.php?showtopic=930

I sculpted a helmet cake once and needed a chocolate pound cake.. found a really good one!!

http://whatscookingamerica.net/Cake/ChocPoundCake.htm

I am really on the hunt for a marble from scratch. I tried to make a yellow recipe and turn it into marble.. and as others told me they had the same issue... it came out dry and horrible. UGH!! I had to resort to my back up marble mixes to make it
If anyone has one I would love to try it out!!

Hope this helps someone. Keep those recipes coming!
TAMMY
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TAMMY
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post #21 of 73
Anyone use... King Arthur's Elegant White Cake??

I would love to hear opinions on it!! I am going to have to have a white cake bake off. icon_lol.gif
TAMMY
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TAMMY
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post #22 of 73
Caramel Apple Cake -- Martha Stewart

Makes about 8 cups of batter


Make this batter recipe 4 times for a 3-tiered cake to serve 70. Bake 2 cakes for each tier; cut each into 2 layers (see slice on page 301-whichyou don't have and my scanner is broke)

For the Apple Cakes

Vegetable Oil cooking spray
2 3/4 cups all-purpose flour
2 1/4 teaspoons baking SODA
2 teaspoons ground cinnamon
1 teaspoon salt
3 medium apples (preferably Granny Smith), cored and peeled
1 cup granulated sugar
1 cup dark-brown sugar
1 1/2 cups (3sticks) unsalted butter, softened
3 large eggs
2 teaspoons pure vanilla extract
1 cup apple butter
2 tablespooons vegetable oil

For the Assembly
1. Preheat oven to 350. Coat cake pans with cooking spray; cover bottoms with parchment, and coat again. Set aside. Sift together flour, baking soda, cinnamon, and salt in a large bowl; set aside.

2. Shred apples on a box grater. Transfer to paper towels; press gently to drain. Transfer to a medium bowl, and toss with 1/2 cup flour mixture to coat completely.

3. Put sugars and butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until fluffy. Add eggs, 1 at a time, mixing well after each addition. Add remaining flour mix ture; mix until just combined. Mix in vanilla, apple butter, and oil. Add shredded apples, and mix until combined. Divide batter among prepared pans.

4. Bake until a cake tester inserted into centers comes out clean. Transfer to wire racks; let cool in pans slightly. Invert cakes onto racks. remove parchment; reinvert. Cakes can be wrapped ijn plastic and stored up to 1 day.

Batter Amounts and Cooking Times for 3 inch Deep Round Pans

6-inch: 3 cups batter per cake (6 cups total), 1 hour;
8-inch: 5 cups batter per cake (10 cups total) 1 hour 15 minutes;
10-inch: 71/2 cups batter per cake (15 cups total), 1 hour 15 minutes.


To Assemble
Review General Cake Assembly on page 319 (oh come on, you know how I won't retype that here)
Cut each cake in half horizontally, making 4 layers of each size. Spread caramel filling on 3 layers (see note below for amounts). Stack, placing plain layer on top. Frost Top and sides of each tier with buttercream.


Filling and Frosting Amounts for Each Tier
6-Inch: 1/4 cup caramel filling per layer (3/4 cup total) 1 1/4 cups buttercream for exterior;

8-inch 1/3 cup caramel filling per layer (1 cup total), 2 cups buttercream for exterior;

10-inch: 1/2 cup caramel filling per layer (1 1/2 cups, total), 3 1/2 cups buttercream for exterior.


CARAMEL-CREAM CHEESE FILLING
Makes about 4 cups

4 1/2 cups sugar
1/2 cup (1 USA stick) unsalted butter, softened
1 1/2 cups cream cheese, room temp.

1. Put sugar and 2/3 cup water in a medium, heavy saucepan. Cook over medium-high heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to boil, washing down sides of pan witha wet pastry brush to prevent crystals from forming. Let boil, swirling pan occasionally, until mixture turns medium amber. Remove from heat.

2. Whisk in butter and cream cheese. Let mixuture cool, stirring occasionally. transfer to an airtight container. Refridgerate overnight; beat until thick enough to hold a ribbon on the surface before using.



Enjoy --Diana
post #23 of 73
Thread Starter 
Wow yal have shared some great recipes. I can't wait to try them all. Heres a great pound cake recipe. I got it from soul food website and I love it.
Awesome Pound Cake Recipe


Ingredients:
3 cups cake flour
6 large eggs
1 pound butter
1 pound sugar
2 teaspoons of pure vanilla extract
1/2 teaspoon salt
1/2 cup buttermilk
1/2 teaspoon baking soda
1 teaspoon baking powder


Sift the flour, baking soda,and baking powder
into a large mixing bowl. Stir in salt and
the sugar. I use a large spoon for this. Next I add
the butter. My grandmother would melt the butter
in a pan over slow heat to make it blend easier.
You can do this or just let the butter soften at
room temperature. Add the eggs, whole. At this
point I break out my mixer and begin mixing on
slow. I slowly add my buttermilk, and then the
vanilla extract. After it is thoroughly stirred,
I turn the mixer up to medium for a few minutes,
and then finally on high. If the mixture is a little
thick I add just a touch more buttermilk. If you don't
mix things thoroughly you will have lumps that will
form air bubbles in your mixture and leave holes
in your finished cake. It was always a matter of pride
not to have these air pocket holes in our cakes so we
always made sure we got all of the lumps. In the
pre-electric-mixer day that involved a lot of whipping
the cake by hand. We usually didn't have a hand cranked
mixer
that worked well, so this involved a large mixing spoon
to whip it. Some old timers even counted the number
of times they whipped the mixture - sort of made it
fun and you didn't notice your arm tiring.

Preheat the oven to 325 degrees.

Take your standard tube cake pan and oil it with
butter. Then lightly flour the oiled pan. Shake
the excess flour from the pan.

Pour the mix in, bake the cake for about 1 hour
and twenty minutes. Keep looking at how your cake
is doing through the oven door but avoid opening
the door too much while it is cooking as I have
seen this, or jarring a cake, cause it to collapse.
When you think it is done, do the toothpick test.
Stick a wooden toothpick into one of the thickest
parts of the cake. If it's dry when you pull it our,
the cake is done.

Allow the cake to cool 15 or 20 minutes in the pan.
Then gently remove it, and stick it on your favorite
decorative cake plate.
~Christy D.~

Page one is a diet, page two is a chocolate cake. It's a no-win situation.
Reply
~Christy D.~

Page one is a diet, page two is a chocolate cake. It's a no-win situation.
Reply
post #24 of 73
ooh ooh! I'm all for new cake recipes! I haven't found my "favorites" yet.... although the recipe on hte back of the Hershy cocoa powder (or here as dark chocolate cake) is REALLy good choc. cake. In fact - it stayed moist for over a week! I had some "scraps" that I didn't turn into cake balls but just put into a plastic baggie and that was last week - I was still eating them yesterday & they were still great!!

http://www.cakecentral.com/cake_recipe-2185-1-Dark-Chocolate-Cake.html

Has anyone heard of "The Wedding Cake Book" by Dede Wilson? I was wondering about her recipes - her other book "Wedding cakes you can make" some people have said the recipes were dry.... what about the recipes in this other book? They sound soooo yummy!!!
post #25 of 73
imartsy, I made Dede Wilson's Buttermilk Spice Cake for a weird 7 year old who requested a spice cake for his birthday. My quality control sample was really good & I know the family enjoyed it.
Life itself is the proper binge - Julia Child
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Life itself is the proper binge - Julia Child
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post #26 of 73
About the white velvet cake--Can you really taste the lemon zest? Can this be omitted and still taste good? or is it really worth putting in the lemon zest?
post #27 of 73
My favorite is Gourmet's carrot cake. Here's the link: http://www.epicurious.com/recipes/recipe_views/views/102155

I omit the ginger and add 1/2 cup raisins soaked in rum for a couple of hours. I frost it with a butter pecan frosting.

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Just a note: for those that would like to purchase the Cake Bible and haven't b/c its pricey (like me), try your local public library and check the books out. I have checked out the Cake Bible, Sweet Creations and most of the newer books. Its way cheaper than buying the books!!

Regards,
Naty
Smile..... it does wonders for you & others!
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Smile..... it does wonders for you & others!
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post #28 of 73
Hey Naty, that is a phenominal idea... I'm gonna go to the library tomorrow!!! I can't wait to try some of these recipes, especially the white velvet. YUM YUM icon_smile.gif
post #29 of 73
Thank all of you for sharing these great recipes! I can't wait to try some of them.

Licia
post #30 of 73
I went to the library a couple of weeks ago and got every cake book I could find . . . my branch only had a few but I did a search of all local branches and requested that they send them all to my branch and then they called me when they were in. Great way to preview books without the added cost! And if there's one you fall in love with, then you know it's worth the $$$!

I also did this with polymer clay books because as I've read on here, you can learn how to mold fondant, etc . . . by reading books on clay molding.
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