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SCRATCH BAKERS: Post BEST recipes!!! Part II (after crash!) - Page 10

post #136 of 142
2/24/10 at 5:10pm
summerki - I'd like to give it a try please.
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post #137 of 142
2/25/10 at 11:59am
Ok, this thread is answering my questions than the thread i posted icon_smile.gif a lot of you are scratchers... whats wrong with using the box mixes? i keep having trouble with dry bland homemade from scratch cakes, not sure why! plus trying to find healthy substitute recipes instead of using oil etc.
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post #138 of 142
3/1/10 at 1:05am
For me, I like baking from scratch because I like knowing what is going into my cake. I can also pick up a strange after taste from cake mixes. I personally tend to like finer grained cakes too that you just can't get from a boxed mix. I have made some boxed cake make overs that I felt were good but I had to add so many other ingredients to them that I figured I may as well start from scratch icon_smile.gif
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post #139 of 142
3/12/10 at 9:23am
Hi i cant count the number of cakes that ive made from scratch in the search of a great yellow and chocolate cake. the yellow cake always seems to come out a bit crumbly (crust wise) and always seems to have a strong taste of sugar and the chocolate either comes out sticky or the chocolate flavor isnt strong enough. i always follow the recipes to a T but i cant seem to find good solid recipes. can anyone help?
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post #140 of 142
3/12/10 at 4:16pm
I recommend buying the book "Baking At Home with The Culinary Institute of America" .. i'm a culinary student and we've used this book in class.. best vanilla butter cake and genoise.. great book icon_smile.gif
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post #141 of 142
3/12/10 at 5:24pm
Quote:
Originally Posted by jishel

I recommend buying the book "Baking At Home with The Culinary Institute of America" .. i'm a culinary student and we've used this book in class.. best vanilla butter cake and genoise.. great book icon_smile.gif



Welcome to CC jishel icon_biggrin.gif Pull up a chair, make yourself at home, and feel free to share those recipes with us..... icon_biggrin.gificon_biggrin.gificon_biggrin.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..
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post #142 of 142
5/10/10 at 10:52am
I LOVE, LOVE, LOVE this thread! My eye balls hurt from reading so much!!
I have just started getting into cakes and was asked to do a friends birthday cake.

I wanted to try the Vanilla Butter Cake from the Mermaid Bakery, it sounds amazing!! I wanted to know if it was dense enough to cover in fondant?? and what would be a great best filling, chocolate ganache?

My friend left all the decisions up to me which is the worst idea becasue I love every cake, there's just so many chocies to make..it's hard to just pick one!!

I have a really great recipe for a Mud Cake that I'll post when I get more time

Thanks for all the great recipes icon_smile.gif
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