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Toba Garrett - Moist Yellow cake - Page 2

post #16 of 58
I use a version of this recipe ( I think the instructions on this cake are un-necessarily complex) and make it with Guinevere cake flour from King Arthur with very good results. Just make sure you have bleached cake flour.

They key to making sure the cake isn't too dense is to beat the dickens out of the butter, which should be fully softened. Make sure you beat it for the fully 7-8 minutes.
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post #17 of 58
I just made it the other day with Swan's and the texture turned out great. I think if I make it again I'll use soured milk rather than the buttermilk because there was something in the flavor I wasn't crazy about and I think it was probably the buttermilk.
Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
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Cake's a powerful food. Cake can actually bring people together. You know... "It's Bill's birthday" "Yeah, I hate that guy." "There's cake in the conference room." "Well, I should say hello."-Jim Gaffigan
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post #18 of 58
You definitely need to up the vanilla. I use 2 Tbs, not 2 tsp.
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post #19 of 58
Since this is about how a particular recipe has turned out...may I venture on a related topic? I have a major hit or miss with my cakes/cupcakes/muffins as far as dryness.

I don't know if I should use brown sugar instead, or less flour or pastry flour and cake flour. I am not overbaking. I don't know if maybe I should bake at a lower temp? And when I soak, it never seems to be enough. (I'm gonna cry)

I made some muffins and was told they were dry (I used a recipe with oil, as muffins should be) but many recipes call for butter now too. I'm not into shortening. So what's best?

[Oh, another thing, anyone have a good buttercream recipe (without shortening) that doesn't get super soft outside the fridge? (I live in FL)]

Thanks...didn't mean to hijack this post...I'm gonna try that recipe, though!

Jesika Altuve/Pastry Chef

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post #20 of 58
Are you talking about cupcakes made from this recipe ?
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post #21 of 58
No no...I just thought I'd interject with a question about cake in general. Sorry about that.

Jesika Altuve/Pastry Chef

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post #22 of 58
Cupcakes are particularly prone to drying out. Try looking for a recipe that has at least as much sugar as it does flour. High ratio recipes tend to dry out less.
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post #23 of 58
Thank you...thank you!
What do you think about replacing sugar in recipes with brown sugar?

Jesika Altuve/Pastry Chef

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post #24 of 58
Brown sugar will make the cake more caramelly in character, but may very well help the over all moisture of the cake. Toba's recipe makes suitable cupcakes if you up the sugar by 1/4 cup and add 3 T of signature secrets.
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post #25 of 58
what is "signature secrets"?

Jesika Altuve/Pastry Chef

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post #26 of 58
http://www.signaturesecrets.com/

Its a type of starch. It thickens without heat. It does the same thing a box of pudding does without the nasty fake flavors.
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post #27 of 58
Txkat, I bought some Signature Secrets from King Arthur at your urging, put it in WBH white cake (1T per cup of flour) and it turned out FAB. The bag said to use 2T per cup of flour, but I was skimping since I made a motherload of cake....still great results. I was worried it would make it too dense, 'cause that was NOT what I was after, and it didn't... only moist. Thanks! I should give Toba's recipe a try of my own. <<<<<<Cheryl
post #28 of 58
Thank you, txkat. Love to get tips from you!!!!

Jesika Altuve/Pastry Chef

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post #29 of 58
King Arthur sells it in small quantity which is nice to try. I use it in enough different things know that I buy it in bulk from the website I posted earlier. One of it's best uses is in choc. chip or blueberry muffins. It keeps all the bits from sinking to the bottom.
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post #30 of 58
Txkat, the Signature Secrets doesn't make the cake too dense? (I'd like to try adding more). Sorry, this is a post about Toba's cake! <<<Cheryl
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