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SCRATCH BAKERS: Post BEST recipes!!! Part II (after crash!) - Page 3

post #31 of 142
Is anyone besides me still getting responses to the original thread? I got three of them yesterday.

Theresa icon_smile.gif
post #32 of 142
I am getting them still......I then found the beginning of the thread and went back through as many pages as it would allow(27, I think) until I got the link to this one
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
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"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
Reply
post #33 of 142
Sorry I didn't get back sooner, but I went to bed. Imagine wasting valuable time on something as trivial as sleep. lol

Carnation makes it. May be other brands, but I'm not familiar with them. I think the last time I saw it in the store it was with the cocoa mixes. I've made all the cakes I've made from this recipe with this one container. I hadn't even bought it. <G> I inherited it when Jim & I bought a house & he had had it. Came in real handy for this cake.
post #34 of 142
Quote:
Originally Posted by ceani

on the old post people seem to really like the shubox white cake but it calls for coconut cream. what can i use instead because some family members are allergic to coconut.



I'm sure you can substitute regular milk or coffee creamers or something like that.

Thanks for the malted cake recipe! I've been wanting a good one and now I do! thumbs_up.gif
post #35 of 142
I wanted to answer the question about coconut cream yesterday, but the system kept stalling out on me.

Baking is a science, and you can't just substitute one ingredient for another, even if they are both liquid. There is a certain density and water content to allow for.

Considering the density of coconut cream, I would use sweetened, condensed milk instead, ounce for ounce.

Theresa icon_smile.gif
post #36 of 142
Thread Starter 
I think you can find malted milk powder in...the baking aisle? either that or it's near the chocolate for chocolate milk i.e. Nesquik and that kind of stuff.

There was a pp looking for white/butter/etc. recipes, there are definitely some good ones in the original thread, my current fave is the White on White Buttermilk by Rebecca Rather, although the Sylvia Weinstock Classic Yellow cake runs a close second (thanks to jkalman for recommending that one). I like the w.o.w. one just because it's less dense but both are very flavorful. Super yummy.

LOL I still stand by the Choc. Fudge Brownie cake I posted in the original scratch thread but I am aware that one's preference in cake flavor can be entirely personal. For me it beats the Hershey's (my golden standard until I found CC), the Epicurious Double Chocolate, and the One Delicious cakes hands down. I just made cupcakes out of the fudge brownie cake again, it is sooo flavorful and moist that it's even amazing w/o icing. "Heaven on a Fork" (haha, there was once a thread with that title). I was so glad to have leftovers to freeze, it is all I can do to limit myself to one per night. *steps away from megaphone*

That said, I am TOTALLY going to try that malted milk cake, WOW does that sound GOOOOOOOD!!
post #37 of 142
Thread Starter 
sugarycreations have you ever made that recipe with butter instead of shortening?

ETA: Also just noticed the inquiry about a red velvet cake. This recipe here on CC is awesome http://www.cakecentral.com/cake_recipe-7027-20-Sarahs-Red-Velvet-Cake-TWEAKED.html I gave the recipe to a friend to make, people thought she was a gourmet cook. It was very moist, people were saying they were the "best cupcakes" they'd ever eaten.
post #38 of 142
No I haven't tried substituting butter for the shortening in the cake. Considering the way I've been going through butter testing & choosing pound cakes to sell, I was grateful to find a cake that tested good & didn't use butter. <G> I'm already ready to buy my own dairy for my butter supply. I'm sure you know what I mean.

By the way, I LOVE THIS THREAD. Even though I'm not sure I can afford this thread. (I'm just getting started so already cash poor. lol)

So with this in mind, I'll leave everybody with another recipe. I have no clue where any of my recipes come from unless they are given to me by a friend or relative in which case I write their name on it. I keep a file folder of recipes from magazines, newspapers, internet print outs, etc that's my rountuit file. When I try one of them, I either throw the recipe away or enter it into my trusty Mac depending on the verdict on the recipe. IF I never get a new recipe to try, I have enough in there to try something new at least once a day for 12-15 years. LOL Not that I collect or keep looking for better recipes.

I have tried this recipe both as a pound cake & a layer cake. It was popular both ways. At the moment, I'm working on an ice cream cake for my youngest granddaughter using this cake.

Chocolate Velvet Pound Cake
1 ½ cups semisweet chocolate chips  1 tsp baking soda
½ cup butter, softened  Â½ tsp salt
1 pound light brown sugar  8 oz sour cream
3 large eggs  1 cup hot water
2 cups flour  2 tsp vanilla
Melt semisweet chocolate chips in a microwave oven for 30-second intervals until melted (about 1 ½ minutes total time). Stir until smooth.
Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.

Spoon batter evenly into a greased & floured 10â tube pan. Bake at 350âfor 55 to 65 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan & let cool completely on wire rack.
Sift ¼ cup powdered sugar over top of cake.

Can also be used as a layered cake batter. Use 3 8â pans. Adjust cooking time.

Makes @ 81/2 cups of batter.
post #39 of 142
Quote:
Originally Posted by Gatorfan01



The very best rum cake recipe is the Bacardi Rum Cake. thumbs_up.gif You can find one recipe here: http://www.recipezaar.com/14499

Good luck!



Thanks Gatorfan01,
I usually only make scratch cakes but this is for a dessert table and I have alot of stuff going on already, I will be making the rum cake into petit fours. Thanks for this recipe it looks good, I will be trying it!!

Thanks,
Jessica
Everything that I make, I make with my Love, so it tastes extra special!!!
http://groups.yahoo.com/group/TampaSugarClub/join
March 29/30, 2009::: 2 Day Potpourri of Posies Class, by Jennifer Dontz. In Tampa! PM me for more info!!
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Everything that I make, I make with my Love, so it tastes extra special!!!
http://groups.yahoo.com/group/TampaSugarClub/join
March 29/30, 2009::: 2 Day Potpourri of Posies Class, by Jennifer Dontz. In Tampa! PM me for more info!!
Reply
post #40 of 142
The recipe on here called crazy chocolate cake which is egg free is great too. I have a customer with a son who needs EF cakes and this is all she orders.. sometimes we insert peanut butter inside the cupcakes!
<3Lori<3
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<3Lori<3
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post #41 of 142
After reading all the other 26 pages and I decided to make my first scratch cake (besides a few in the past from church cookbooks). I baked Kate Sullivan's One Delicious Chocolate Cake.

My report:

Positive
1)Very very good flavor!
2) Very moist
3) Rose very well (I used the recommended amount in Wilton--3c for 6x3" round & it rose all the way to the edge, increased the 2nd pan by 1/2 c & overflowed)
4)Flat top

Negative
1) Sunk in the middle---I could have made a mistake b/c I'm not use to scratch. I know I didn't over mix--I was terrified of doing that! had it not sunk in the middle I wouldn't have had to level it.
2) Crumbly--that too could have been me. I let them rest 10 min in the pan before turning them out. But my cupcakes were crumbly too & I know I let them cool enough in the pan.
3)Flat top (not so good for cupcakes).
4) The top edge of the cake shrank about 1/4" all the way around, which I don't mind, but the bottom edge didn't shrink at all

Will I make it again? Probably, but will try others first. I found it made about 8 1/4 c of batter. The batter was VERY liquidy, don't know if it was suppose to be, but it was. I'm use to thick batters. And I can't express how yummy it was (I think I gained 10 lbs just eating crumbled cupcakes & what I leveled)
Friends will enhance your life. Everyone else is just an acquaintance
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Friends will enhance your life. Everyone else is just an acquaintance
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post #42 of 142
Thread Starter 
Yikes that's a lot of problems! I too have been having a heckuva time with shrinkage (same type: top only), but on my white cakes. I finally learned that my pans weren't filled enough.

If you try the fudge brownie cake I posted, that doesn't rise much either but once it's cooked up it doesn't sink (well unless you underbake it which I did the second time I made it, a couple of years ago). If you make cupcakes you really need to fill them 3/4 full or more to get the desired height. The batter is also very liquidy, I think that is a popular technique for chocolate cakes, I have seen it in more than a few scratch recipes. Just an fyi icon_smile.gif
post #43 of 142
Ok I'm running short of time here. A while back I saw a recipe somewhere on CC for an orange cake that tasted like a dreamicle. Sounded really yummy & different. I'm getting married Saturday & have decided I want to do that cake for my cake. I CAN'T FIND IT AGAIN!! Can somebody please send it to me or the link so I don't have to do something else? Would love to do the mimosa cake as it sounds super also but my best friend is a strict tee-totaler so that would be disrespectful. Some other time for it.
post #44 of 142
I think this is the recipe you are looking for. I haven't tried it yet but it does sound yummy!

http://www.cakecentral.com/cake_recipe-4773-Beths-Wedding-Orange-Cake.html

Congrats on your wedding this weekend. Best wishes for many many happy years together.
Hey Y'all!

"Ive spent most of my life riding horses. The rest I've just wasted." Anonymous
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Hey Y'all!

"Ive spent most of my life riding horses. The rest I've just wasted." Anonymous
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post #45 of 142
Thanks for reposting, I was just thinking as much as I like the WASC recipes they're a little too moist and dense for my taste once they're filled and iced and I want to try some scratch recipes to see if I can get a sturdy enough cake for tiers and carving without feeling like I'm eating fudge brownies!
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