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SCRATCH BAKERS: Post BEST recipes!!! Part II (after crash!) - Page 9

post #121 of 142
i will admit to opening the oven and pulling out the oven tray to check out the cake and it wasnt anywhere near cooked so i put it back in..... so that may have helped it to fail

i will say it tastes yummy! i expected a chocolate flavor but i say its more vanilla than chocolate - i like it

i have rv cake balls in the freezer so i will dip them later... im sure my office will still find them yummy
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 #122 of 142
I don't think opening the oven door made it fall, because when my RV cake fell it was because I jarred the oven rack and it fell right away. On another recipe I removed the cake from the oven and accidently smacked on the microwave and the center fell, again right away.

I just read on the food network site that someone else used milk in her recipe and their cake fell too. I wonder if thats what did it?

I'm sure your office workers will love the cake balls.
post #123 of 142
I just pulled my last cake out of the oven for tonight, Cakeman Ravens recipe, and WOW it is so good. This is the second time I've made his recipe and am happy to say that it turned out wonderfully, again.

The cake cooked high and flat top.
The taste is wonderful (still the best one I made so far)
With a dark red color.
I think it would make a good stacking cake.

Just a note, for those who haven't made this recipe and are thinking about doing it, do not measure the flour by weight or your cake will end up with an oily taste. Just lightly scoop your cake flour into the measuring cup.
post #124 of 142
oh thats an interesting thought.... i thought my buttermilk smelt a bit dodgy so used milk instead..... i will try to make it again next week and be sure to use buttermilk
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 #125 of 142
I'm going to make Paula's RV recipe tomorrow. Do you have any helpful hints that you could share?

I'll let you know how it goes.
post #126 of 142
I wouldn't bother with Paula's. My friend and I did a RV taste test with close to 10 different cakes and Paula's was no where near the top. Cake Man Raven's was probably the best stock recipe we found. You may need to make adjustments on his too. Buttermilk definitely matters in this cake to react with the baking soda since there is no baking powder. Be sure it bakes long enough too (no crumbs on tester) or the cake will be super fragile and hard to handle.
post #127 of 142
decided to try it again.... and about 20mins into baking black smoke billowing from the kitchen!

take cake out... turn oven (electric) off and what... oven wont turn off.... try again, oven remains hot and on. so while i was baking at what i thought was 160c i wonder what it was really cooking at

anyways...oven only 4yrs so so hugely peeved but will be buying a new one tomorrow
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 #128 of 142
Mrs-A - Gosh, I'm really sorry you have to get a new oven after only 4 years. I'd be peeved too!


summerki - thanks for the advice. Did you have the following cake as part of your test? It's the last recipe on my list to try out.

Sarahs Red Velvet Cake TWEAKED (this one is from CC)
2 1/2 cups cake flour
1 1/2 cups sugar
3 Tbsp baking cocoa
1/2 tsp salt
1 1/4 tsp baking soda
1 cup butter (not margarine)
2 eggs
1 ounce red food coloring
1 cup buttermilk
1 tsp vanilla
post #129 of 142
Quote:
Originally Posted by glendaleAZ

Just a note, for those who haven't made this recipe and are thinking about doing it, do not measure the flour by weight or your cake will end up with an oily taste. Just lightly scoop your cake flour into the measuring cup.



I am totally puzzled by this icon_confused.gif .. I always scale my flour and wonder if you could elaborate on how you reached this conclusion, please... icon_smile.gif
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
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They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
Reply
post #130 of 142
Quote:
Originally Posted by summerki

I wouldn't bother with Paula's. My friend and I did a RV taste test with close to 10 different cakes and Paula's was no where near the top. Cake Man Raven's was probably the best stock recipe we found. You may need to make adjustments on his too. Buttermilk definitely matters in this cake to react with the baking soda since there is no baking powder. Be sure it bakes long enough too (no crumbs on tester) or the cake will be super fragile and hard to handle.



Thanks for the input on the testing results you had... I rate CakeMan Raven's very high myself, and wonder what adjustments you made in his recipe? Thanks icon_biggrin.gif
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
Reply
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
Reply
post #131 of 142
CakesByLJ,  

I first made this recipe last weekend, and being new to scratch baking I just figured Id need to weigh the flour, so I did. When it was done you could clearly see that something was wrong because it looked like I put too much oil in the mix (I didnt). Even still the was the best cake Ive tried so far. So, last night I made it again and I just scooped the flour in the measuring cup (not packed) until I reached the required amount. This time the cake looked perfect. Great taste and feel on the tongue. And this time it rose twice in size, and had a perfect looking top.

Hope this helps.
Tammy
post #132 of 142
Thanks Tammy... my first thought is that your scales might be off.. you might try measuring it and then weighing that amount to see what it weighs at.. also... lightly spooning has a different weight than "dip and sweep".. icon_redface.gif I know.. it's confusing... icon_confused.gificon_lol.gificon_lol.gif
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
Reply
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
Reply
post #133 of 142
Thanks for sharing! I'll definitely try to do more scratch baking. I think it might be cheaper if you don't get the boxed mixes on sale too..
post #134 of 142
Thanks for the input on the testing results you had... I rate CakeMan Raven's very high myself, and wonder what adjustments you made in his recipe? Thanks icon_biggrin.gif

I swapped out some of the oil and added butter. It was better but still more dry than I was hoping for.

This weekend I decided to give the Cook's Country (America's Test Kitchen's) recipe a go again. I think this was my favorite so far, but it needed adjustments too. I added 3/4 tsp salt, 1/4 cup sugar and changed the fat make up from 10 T unsalted butter to 8 T unsalted butter and 6 T canola oil. If I were to make it again I would add 4 T more oil (10 T total) and an additional 1/4 cup buttermilk to add a bit more moisture and buttermilk flavor. Be sure to use natural cocoa powder on this one. I used Dutch processed once and I could really taste the baking soda when the acid component was not there to neutralize the soda's alkalinity.

To me this recipe tastes most like what Red Velvet is supposed to taste like. While Cake Man Raven's was good it was missing that complexity that defines Red Velvet.
I hope this helps. Let me know if you would like the full recipe.
post #135 of 142
thanks summerki... I would love the recipe; I am always up for a trying a recommended recipe~!
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
Reply
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
Reply
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