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Toba Garrett - Moist Yellow cake

post #1 of 58
8/19/07 at 9:02pm
Thread Starter 
Has anyone tried this recipe? Any thoughts?
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #2 of 58
8/19/07 at 9:05pm
A friend of mine ( who is not a big time baker but did use the right ingredients) just made it, and I thought it was a bit dense. She didn't sift her flour, though. I'm anxious to hear what others think...

Cheryl
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post #3 of 58
8/25/07 at 8:58pm
i won a bake-off at work with this recipe. filled with WBH chocolate-hazelnut mousse and iced with Toba's chocolate buttercream. it's not my personal favorite, but everyone who tried it loved it. my boss went for a second slice, and he doesn't usually eat sweets. it's very rich, buttery, and on the dense side, as most scratch cakes are. it does take some time to make. give it a try and be sure to let us know what you think.
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post #4 of 58
8/25/07 at 9:03pm
Yes this is my standard yellow cake now and people looooove it! It took me a long time to find a good scratch cake recipe until I found this one. The only thing I do different is add a box of vanilla pudding, helps to make it a little more moist and not so dense.
Accountant by day....Masked baker by night!
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Accountant by day....Masked baker by night!
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post #5 of 58
8/25/07 at 9:04pm
I like this cake when it turns out. I made it once in 9 in pans and once in a wonder mold pan, and once in 6in pans, I think. The 9in cake came out well, the wonder mold was an unadulterated disaster, and the 6in overflowed the pan. (which could have been my fault, but I didn't fill it over halfway, so who knows?)

Sigh....in other words, I don't really know. It tastes great when it comes out right, but I have a 1 for 3 record. Good luck!
Fall down 7 times....get up 8
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Fall down 7 times....get up 8
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post #6 of 58
8/25/07 at 9:12pm
i think its an amazing recipe. i never have a problem with it being dense. i whip the butter and sugar REALLY long just as the recipe says, and even beat the eggs in for a bit. that brings in alot of air and keeps it light. i think the flavor is absolutely wonderful. i also love the buttermilk in the cake, because the bmilk has lactic acid in it, this tenderizes the crumb of the cake, and keeps it really moist. i have used this as a base for amaretto cake with liquor as well by subbing out half of the bmilk for the liquor and it is fabulous! try the recipe, and just make sure to follow all the steps. time consuming, but worth it. try it with a mild espresso italian meringue buttercream. yum!

i used to do doctored mixes last year. this spring i decided to venture out and find scratch recips that i liked instead. i've tested many many recipes and when i found this one, it became one of my select favorites that i use over and over.

sift the flour, weigh the ingredients, cream the butter and sugar for the alotted amount of time, use full fat buttermilk, real butter and vanilla....and you wont be sorry.
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post #7 of 58
8/25/07 at 9:17pm
i'm also an advocate of using a scale for the ingredients instead of measuring cups. the end results are more consistant and youre less likely to have a dense cake.

also if its overbeaten after adding the dry ingredients, it can affect the texture. if its possible for you to mix it by hand at the end, i think its a good idea. i turn off my mixer and use a whisk for a short amount of time in gentle strokes just until incorporated.
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post #8 of 58
8/25/07 at 9:41pm
Quote:
Originally Posted by melysa

i'm also an advocate of using a scale for the ingredients instead of measuring cups. the end results are more consistant and youre less likely to have a dense cake.



melysa, do you use the weights given in the recipe?

e.g.,
3 cups cake flour (330 g)
2 cups sugar (454 g)

454 g = 16 oz. but everywhere else i go, 2 cups of sugar is 14 ounces, not 16. when i make this recipe, i don't use Toba's weights, but convert her cups to ounces according to the booklet that came with my scale.
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post #9 of 58
8/25/07 at 10:34pm
thats interesting. someone else mentioned that to me last week. i do use the grams listed in her recipe and never even thought to check a chart. just for kicks, i may try this recipe soon with adjusted measurements and see how it turns out. either way, the cake has been turning out great. maybe it'll be even better with less flour?!?~
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post #10 of 58
8/27/07 at 8:19am
Thread Starter 
Thanks for the review.
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #11 of 58
8/28/07 at 4:59pm
I love this cake. I make it all the time. I only use softasilk cake flour as she recommends, plus I love Watkins vanilla. I usually bake in a 8x2 pan.
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post #12 of 58
9/2/07 at 8:33pm
where do you find this recipe??
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post #13 of 58
9/2/07 at 8:34pm
http://www.epicurious.com/recipes/food/views/109358
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post #14 of 58
9/2/07 at 9:28pm
Quote:
Originally Posted by steplite

I love this cake. I make it all the time. I only use softasilk cake flour as she recommends, plus I love Watkins vanilla. I usually bake in a 8x2 pan.



I can't find softasilk in my area. I wonder if its so much better than Swan's that I should order some?
Accountant by day....Masked baker by night!
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Accountant by day....Masked baker by night!
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post #15 of 58
9/2/07 at 9:46pm
I find my Softasilk cake flour at Super Walmart and Super Target stores.
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