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Scratch bakers...Whats you best recipe? - Page 3

post #31 of 73
Quote:
Originally Posted by ckkerber

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.



Hi ckkerber,

I am looking to make crosses out of polymer clay...funny you should mention this. There are some that you bake the clay and others that you don't. I want to make cross favors that you can hang from a rear view mirror. Could you PM me if you have any tips for me? Have you worked with this clay before? I am totally NEW at this!

thanks,
Naty
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post #32 of 73
What IS superfine sugar? I thought I remembered Domino's making it at one point in time - the box said "superfine sugar" - but I can't find it anymore and I'm so confused on what it is..... can anyone explain?
post #33 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!



This might make the book more affordable icon_lol.gif
http://f.chtah.com/i/9/276579820/coupon10email0831.htm
post #34 of 73
Superfine sugar is just that. It is a finer grind of sugar, just as Cake flour is a more finely milled flour than AP flour. Domino makes it, but I prefer the C&H that comes in 2 lb. cartons.
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Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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post #35 of 73
Do you have to go somewhere special or order superfine sugar online? I don't see it in my grocery store - I was wondering if it was similar to powdered sugar - or if I put it through my sifter if that would help to make regular sugar "more fine". What is C&H?
post #36 of 73
C&H is a brand.

Process regular (granulated) sugar in a blender or food processor to make good-enough superfine sugar.

Or to buy superfine, also check the grocery aisle with drink/liquor supplies (mixers, rose's lime, etc).
post #37 of 73
My grocer sells superfine sugar, which is sometimes called Bakers sugar as well. But, yes, you can pulse regular sugar in the blender or food processor a few times and get a reasonable facimile of superfine sugar.
Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
Reply
Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
Reply
post #38 of 73
Quote:
Originally Posted by Naty

Quote:
Originally Posted by ckkerber

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.



Hi ckkerber,

I am looking to make crosses out of polymer clay...funny you should mention this. There are some that you bake the clay and others that you don't. I want to make cross favors that you can hang from a rear view mirror. Could you PM me if you have any tips for me? Have you worked with this clay before? I am totally NEW at this!

thanks,
Naty



I am so sorry it took so long for me to get back to you. I am actually very new to molding things, too. I have never really tried it but have a birthday cake to do for my son next week and wanted to try molded fondant figures. Of the books at the library that I looked at, I only checked out the ones that did people / animals but there were quite a few that did things along the lines of what you need.

A lot of people on this site use polymer clay books to get ideas for molding (that's where I got the idea to look into polymer clay books!) so you may want to post a general question to see if anyone can help. I bet someone would be able to! Sorry I couldn't be of more help.
post #39 of 73
can someone please share a good red velvet cake please!!!!!!
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post #40 of 73
Here is a red velvet recipe from CC!

I have not tried it but it sounds good!





http://cakecentral.com/cake_recipe-2259-Sarahs-Red-Velvet-Cake---a-tradition-of-excellence.html

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post #41 of 73
Quote:
Originally Posted by ckkerber

Quote:
Originally Posted by Naty

Quote:
Originally Posted by ckkerber

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.



Hi ckkerber,

I am looking to make crosses out of polymer clay...funny you should mention this. There are some that you bake the clay and others that you don't. I want to make cross favors that you can hang from a rear view mirror. Could you PM me if you have any tips for me? Have you worked with this clay before? I am totally NEW at this!

thanks,
Naty



I am so sorry it took so long for me to get back to you. I am actually very new to molding things, too. I have never really tried it but have a birthday cake to do for my son next week and wanted to try molded fondant figures. Of the books at the library that I looked at, I only checked out the ones that did people / animals but there were quite a few that did things along the lines of what you need.

A lot of people on this site use polymer clay books to get ideas for molding (that's where I got the idea to look into polymer clay books!) so you may want to post a general question to see if anyone can help. I bet someone would be able to! Sorry I couldn't be of more help.



I appreciate you taking the time to answer me. Its OK, I know this site is for cake stuff. Thanks again, Naty.
Smile..... it does wonders for you & others!
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post #42 of 73
Naty,

Try posting a question in The Lounge . . . I bet SOMEONE knows the answer! =)

Carol
post #43 of 73
Thank you Carol! I had already posted that question. I did find a homemade version that I can try at home and is cheaper. I have lots of time to play with it.

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 #44 of 73
Thanks everyone for the generous recipes. thumbs_up.gif

I'm a little puzzled over the Cake Bible? Everyone is mentioning it being so expensive, but its only $23.10 on Amazon.com. Am I missing something here?
post #45 of 73
Quote:
Originally Posted by FancyLayne23

Here I found the White Velvet cake recipe at a 911 baking forum through a web search. I am going to try this ASAP!


This cake is from "The Cake Bible" by Rose Levy Beranbaum. I recommend it to every person interested in cake baking. This is the best white cake I have ever had, and can be made in any flavor. The butter makes it a little on the "off white" side, but after you taste it, you really don't care! When people want a really great wedding cake, but they want traditional white, this is the cake I make. I have used this cake with many fillings & many buttercreams.

4 large egg whites / 135 grams
1 cup milk / 242 grams
2 1/2 tsp vanilla (or any extract flavor: almond, lemon, orange, etc.) / 9 grams
1 - 2 tablespoons lemon or orange zest (peel) or 1/8 teaspoon pure citrus oil
3 cups sifted cake flour / 300 grams
4 tsp baking powder / 19.5 grams
1 1/2 cups superfine sugar / 300 grams
3/4 tsp salt / 5 grams
12 Tbsp (1 1/2 sticks) unsalted butter, cut into cubes and then sit out to soften / 170 grams

Preheat the oven to 350 degrees F. Prepare 2, 8- or 9-inch round cake pans with bakers grease or vegetable oil spray and line the bottoms with rounds of parchment or wax paper.

In a 4 cup bowl, combine the egg whites, 1/4 cup milk, vanilla, and orange zest. Beat with a fork to combine. Set aside.

In your mixing bowl combine the flour, baking powder, sugar and salt and mix with the paddle on low speed for 30 seconds to incorporate. Add the butter cubes to the dry ingredients and the remaining 3/4 cup of milk. Mix on low until the mixture is moistened. Scrape the bowl and increase the speed to medium and beat 1 1/2 minutes. Scrape and gradually add the egg white mixture in three batches, beat 20 seconds after each addition, then scrape the bowl each time.

Pour into the prepared pans and smooth the top. Bake 30+ minutes until the top is light brown and springs back when lightly touched. The sides should not shrink back from the pan until after you remove it from the oven.

Remove cake from oven and let cool 10 minutes in the pan, then turn the cake out onto cooling racks. Cool completely and finish with your favorite frosting. You can also wrap well and freeze for up to 2 months.

From The Cake Bible, by Rose Levy Beranbaum



Does anyone know how long this keeps? I'm looking for a recipe that I can freeze and take out four days before the wedding to decorate- the cake has to go on a plane and then in the car four hours!! any other suggestions?
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