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

post #136 of 142
summerki - I'd like to give it a try please.
post #137 of 142
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.
post #138 of 142
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
post #139 of 142
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?
post #140 of 142
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
post #141 of 142
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..
Reply
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
Reply
post #142 of 142
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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