Here are my recipes.....................enjoy! - Page 2

Hi Stephanie and welcome!

I have made the yellow cake from Sylvia and it is very good. I tried her recipe when I was in search of the wannabe vanilla rum cake (you know which one I' m refering to; since you are also from Miami). Anyway Sylvia's cake is very good with the sugar syrup, but since I found a recipe I like better for the vanilla-rum version, I don't use her recipe anymore. Since I'm always trying new recipes, I stick to one until I find another one I like better, then move on.

As far as the yellow cake recipe I posted from Gourmet, well I think it's the best one out there. It's just like the DH butter cake. It cuts fine and when I do this cake, I don't use the syrup, just fill it and frost it.

Let me know how it turns out.

Naty

Cakegal, this is a big pan you are talking about. I would guess triple the recipe? The yellow cake recipe I use is enough for a 8 x 3 pan. I double it when I use a 10 x 3. So, I would think triple it. Is better to have more than not enough. If you do have leftover batter, pour it into muffin tins.
Let me know how it turns out.

Naty

Citrusgirl, I am so glad you liked the cake!!! I have yet to find a cake from Gourmet Magazine or Gourmet.com that I have not liked. The carrot cake (which I also posted) from them is out of this world.
About your question, I never ever tweak a cake recipe b/c its measurements and just anything that you bake has to be so precise with the ingredients and measurements, besides I did it once and it was a disaster.

I do look for a couple of things that have to catch my eye for example when I select a recipe to try. First, for a yellow cake, for me it has to have about 1 c. butter. Recipes that are 1/2 cup of 2/3 just don't taste buttery enough for me. The flour, well I prefer those that are made with cake flour b/c the crumb is more tender; and that the recipe uses less than 3 c. otherwise the cake is heavy. Also, it has to call for milk, which I use whole milk, this also tenderizes the cake. Too many eggs can make a cake more compact like a pound cake. I use large eggs. The vanilla of course, real vanilla extract - no imitation. All the ingredients at room temp. and the dry ingredients sifted twice before measuring. Also, no matter what recipe, I fold in the dry ingredients by hand not with the mixer. The oven 325 for me always ( I use 3 inch deep pans). I have done a lot of reading here and there where I have learned these tricks, as well as by trial and error. By no means are these the ones everyone has to use, but these are the ones that work for me. I am not a professional baker, I wish I was, but just tips from someone that has been baking cakes for over 20 years. I hope these have helped you some. If some of these are not part of the recipe, I just don't even consider making it. It all depends on what you are doing. For pound cake, cheesecake, flan, etc. I have different criteria I go by.
I hope I have not confused you. I tend to ramble on. Anyway, if I can help with anything else just let me know.
Enjoy your cake!!!!
Naty

Citrusgirl, here's the carrot cake recipe:

Carrot Cake with Maple Icing
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 1/4 cups coarsely chopped walnuts
2 tablespoons minced peeled ginger*
Icing
10 ounces cream cheese (such as Philadelphia), room temperature
5 tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
1/4 cup pure maple syrup

12 walnut halves (for garnish)

For cake: Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.


For icing: Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.

Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Arrange walnut halves around top edge. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)

Makes 12 servings.

* I do not use the ginger, but add 1/2 cup raisins to the batter instead.

This recipe is from Bon Appétit Magazine, published September 1999

Enjoy,
Naty