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Toba Garrett - Moist Yellow cake - Page 3

post #31 of 58
I add 1 Tbs per cup of flour, and only when I am making a cake that needs to hold for a while, or cupcakes, which dry out notoriously quickly. The directions say add 2 T per c. of flour, which to me is too much. I do use that amount when I am making muffins or carrot cake etc.
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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 #32 of 58
icon_lol.gif I have used nothing but this recipe. I love it. I agree that beating for the alloted time is very important. I have received nothing but good reviews from customers about this cake.
Every cake has a story...
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Every cake has a story...
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post #33 of 58
I had the pleasure of tasting this cake recipe today - made by Chef Toba, herself. I have read in the past where someone in a thread mentioned that this cake came out dry for them. I cannot possibly see how. It was wonderful, and will be replacing the yellow cake recipe I currently use.

Theresa icon_smile.gif
post #34 of 58
hip hip hooray! icon_smile.gif
post #35 of 58
Quote:
Originally Posted by playingwithsugar

I had the pleasure of tasting this cake recipe today - made by Chef Toba, herself. I have read in the past where someone in a thread mentioned that this cake came out dry for them. I cannot possibly see how. It was wonderful, and will be replacing the yellow cake recipe I currently use.

Theresa icon_smile.gif



WHAT!?! Do tell. What was the occasion? Details, please.
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because those who mind don't matter
and those who matter don't mind. Dr Seuss
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Be who you are and say what you feel,
because those who mind don't matter
and those who matter don't mind. Dr Seuss
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post #36 of 58
Thanks for asking, but no occasion, really. I took the Techniques of Cake Decorating 1 class at ICE, where she teaches. At the end of the class, of course, you are expected to decorate a cake. When she baked the cakes for us, she made an extra one for us to sample that day, telling us that it is actually better the second day. Boy, was she right about that! The cakes that we decorated on the last day of class (which waited, covered, overnight) were fabulous. My son, who is not a big cake eater, tasted a bite of mine, then dove right into it. He loved the icing, because it was creamy, but not very sweet. I have been instructed that it is now the icing he wants on his future birthday cakes.

I go back next week for Techniques of Cake Baking 1&2 Combined, then two weeks later for Techniques of Cake Decorating 2.

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post #37 of 58
playingwithsugar, which of her icings did you use on the cake?
Every fight is a food fight when you're a cannibal. -- Demetri Martin
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Every fight is a food fight when you're a cannibal. -- Demetri Martin
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post #38 of 58
Amaretto espresso buttercream. It is divine.

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post #39 of 58
Quote:
Originally Posted by playingwithsugar

Amaretto espresso buttercream. It is divine.

Theresa icon_smile.gif



yum! i am doing a wedding cake in two weeks. the flavor of the cake is amaretto (of which i am using tobas yellow cake recipe as the base-) and the frosting is espresso smbc. i use elisa strauss' recipe for the smbc. just out of curiousity, do you mind sharing her bc recipe? thanks a bunch~

and i agree, this flavor combination is AMAZING!!!!
post #40 of 58
I'm sorry, but at class she discussed the issue she has with people sharing her copyrighted material, and requested that we not distribute her information without her consent. We all agreed to honor her request. I have a lot more at stake than the other class members, as she will be my instructor for several upcoming classes, and I do not want to mar the relationship that I need to build with her.

Theresa icon_smile.gif
post #41 of 58
I'm confused... on Toba's cake... you said you use Less Flour? icon_confused.gif And on using this for cupcakes, you add 1/4 c. sugar plus 3Tabl. of Signature Secrets? Correct? icon_confused.gif
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Love the SPS system....See Leah's tagline for instructions.
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post #42 of 58
i dont think you need to use less flour. if you look in the back of her book (check the library or book store if you dont have it) she talks about how the weight measurements are different for dry/wet/ eggs etc... so the earlier mention of this, i think isnt all that relevant. ( i read up on this afterwards and i understand now what toba means)so in my opinion, the best thing to do is go by her weight measurements. you can get a very inexpensive scale from walmart for less than ten dollars to start out with.
post #43 of 58
I've never had a yellow cake I really liked, so I'll be trying this one soon. I really just need to get the The Well Decorated Cake.

Thanks for sharing this.
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #44 of 58
playingwithsugar, i just made her imbc with lemoncello and loved it but it doesn't crust. I have ALL of her books. Could you tell me which book, page and recipe you used exactly?

Ok, ok, I'm blonde and I can't figure this out myself. icon_cry.gif
Every fight is a food fight when you're a cannibal. -- Demetri Martin
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Every fight is a food fight when you're a cannibal. -- Demetri Martin
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post #45 of 58
I did not get the recipe from a book. It was part of the syllabus from class.

And don't put yourself down -- there is nothing wrong with not knowing that meringue-based buttercream icings do not crust. That's why we ask questions here.

Therefore, swiss meringue buttercream, italian meringue buttercream, and french buttercream, will never get a crusting layer on them. If you need to handle them a little roughly, say, to apply rolled fondant, you must refrigerate the iced cake until the icing is hard, then apply your fondant. It is also wise to refrigerate it before doing any piping decorations.

Theresa icon_smile.gif
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