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SCRATCH BAKERS: Post BEST recipes!!! Part II (after crash!) - Page 8

post #106 of 142
Thread Starter 
Definitely try to get your hands on that Thai rice flour if you have time and are going to try the Hershey's or AllRecipes cakes. I see you are in Australia so that might be a hard thing to track down...then again you are substantially closer to Thailand than I am (LOL) so I have no idea if Thai products might be easily found there icon_biggrin.gif. This is what it looks like http://www.amazon.com/Thai-Rice-Flour-16-oz/dp/B000EYC096 .
post #107 of 142
ill do my best; i still have abit of time up my sleeve, i just like to be super organised(where i can be...haha) im close to sydney, and know there are a few asian marts around, so ill give one of them a go i think...
Dream.Believe.Achieve.Succeed.

~!never trust a skinny cook!~
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Dream.Believe.Achieve.Succeed.

~!never trust a skinny cook!~
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post #108 of 142
Quote:
Originally Posted by Mrs-A

Quote:
Originally Posted by glendaleAZ

Does anyone have a recipe for a really great sponge cake? I've never tasted one and I'd like to try it out. I've seen Buddy on using that type of cake and wondered what it tasted like.




sponge cake is quite the norm for aussies and i made this about 3 weeks ago and it turned out very yummy

4 eggs
3/4 cup caster sugar (fine sugar)
2/3 cup wheaten cornflour
1/4 cup custard powder
1 teaspoon cream of tatar
1/2 teaspoon bicrabonate of soda (you call this baking soda)

for the middle of the cake
1/3 cup apricot jam (i think you call this jelly)
300ml thickend cream whipped

preheat oven to 180/160C fan forced
grease and flour 2 deep round pans, shake away excess flour
beat eggs and sugar in bowl until mixture is thick and creamy and sugar is disolved
triple shift dry ingredients
fold into egg mixture - do not over mix!
divide sponge mixture between pans
bake for about 20mins
turn sponges onto wire rack to cool
sandwhich sponges with jam and cream

i cant stress enough not to mix the mixture too much when you are adding the dry ingredients - you need to keep the cake as light and fluffy as possible


anyone here ever heard of aussie Lamingtons? i havent made these for ages but i might have to drag out the recipe



Made some for Australia Day, Mrs-A icon_smile.gif I, too, hadn't made them forever but they turned out sublime! All from scratch too. I actually came across a really interesting mock cream recipe for it too.

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

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Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply
post #109 of 142
THANKS
post #110 of 142
evoir..what do you mean by "mock cream"...=/
Dream.Believe.Achieve.Succeed.

~!never trust a skinny cook!~
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Dream.Believe.Achieve.Succeed.

~!never trust a skinny cook!~
Reply
post #111 of 142
Its like a buttercream that mimics whipped cream, so you can put it into eclairs, cream buns, cream horns, and lamingtons instead of the fresh whipped cream you'd normally use - therefore eliminating the need to refrigerate. Its very white in colour too.

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply
post #112 of 142
im attempting to make my first red velvet cake... and the first RV cake that anyone i my office has ever seen as well - we dont do this one down here

but... the recipe said buttermilk and i got my buttermilk out that i opened only 5 days ago (with a 10th march expiry) and it didnt smelll or look right - so i had to use normal milk as its all i had left

i will say i thought the cake mix would look a darker red - will have to see what comes out of the oven
Quote by _Jamie_: Anyone that ever says there is too much butter in their cake needs to be slapped, poked in the eye with a dowel, and had the entire contents of a Funfetti cake mix shoved down their throat. Dry.
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Quote by _Jamie_: Anyone that ever says there is too much butter in their cake needs to be slapped, poked in the eye with a dowel, and had the entire contents of a Funfetti cake mix shoved down their throat. Dry.
Reply
post #113 of 142
Mrs - A, which recipe are you making?

I have Elisa Strauss Red Velvet (smittenkitchen) in the oven right now.
post #114 of 142
when i make red velvet. the mock cream is better that cream cheese icing for it. tastes really great.. i like cream cheese too. but the mock cream is delicious.
post #115 of 142
Mrs-A, I had better success in terms of taste making a scratch red velvet recipe...I did a packet first though to get an idea of the colour it should be (using a Betty Crocker mix). It can seem a little dry (compared to my other cakes) but I it certainly is a 'different' sort of cake to try! I think I'd use a cream cheese frosting next time I make it icon_smile.gif

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply
post #116 of 142
And I have had a few orders for it, so it is somewhat known down under!

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply
post #117 of 142
im using the paula deen recipe i got off this site. i was going to do the Raven/cakemans recipe but there was a thread comparing the 2 and i like the sound of the Deen on more

first time im every using those bake strips on the side of the pan too and WOW....no mountain rising on the cake... its level and high so far
Quote by _Jamie_: Anyone that ever says there is too much butter in their cake needs to be slapped, poked in the eye with a dowel, and had the entire contents of a Funfetti cake mix shoved down their throat. Dry.
Reply
Quote by _Jamie_: Anyone that ever says there is too much butter in their cake needs to be slapped, poked in the eye with a dowel, and had the entire contents of a Funfetti cake mix shoved down their throat. Dry.
Reply
post #118 of 142
I just pulled mine out of the oven.

The cake cooked wonderfully, high and flat top.
The taste is very good.
With a dark red color. (not real dark though)
I think it would make a good stacking cake.

I liked this one better than Rose's and almost as good a Cakeman's.

Please let me know how your cake turns out, okay?
post #119 of 142
diaster!!!!!!!!!

massive cake fail as it completely fell in on itself and i have a major crater in the middle of the cake icon_sad.gif

any idea why?

first time ive used the baking strips and the cake top was actually level with the top of the cake pan - does that cause it to fall?

i also lowered the temp a bit as ive found my cake cooked the top a bit crusty so instead of 175c i had it at 160c

the red did get a nice dark red colour though..... and im now thinking cake balls with whats left over icon_sad.gif

*sigh* will have to try this again as a cake next week - cant be beaten
Quote by _Jamie_: Anyone that ever says there is too much butter in their cake needs to be slapped, poked in the eye with a dowel, and had the entire contents of a Funfetti cake mix shoved down their throat. Dry.
Reply
Quote by _Jamie_: Anyone that ever says there is too much butter in their cake needs to be slapped, poked in the eye with a dowel, and had the entire contents of a Funfetti cake mix shoved down their throat. Dry.
Reply
post #120 of 142
Im not an expert by any means, but I have noticed (after making 5 RV recipes over the past two weeks) that some of them are very sensitive to movement, meaning that if I jarred the pan or oven rack to much the cake would completely fall in the center - even after I removed it from the oven.

Ive never used baking strips before, so I cant help you there.

Sometimes my cakes go over the rim a bit, and fall a little, but not a lot.

How did the cake taste?

What was the texture like?
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