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SCRATCH BAKERS: Post BEST recipes!!! Part II (after crash!) - Page 5

post #61 of 142
4/26/09 at 5:16pm
Yes, Ceshell, I LOVE the Hershey's choc recipe (with coffee for the water) and so does everyone I make it for. It is easily the best choc. cake for me. If only I could find such a reliable and delicious yellow scratch recipe!!!!
Deirdre
Mom to 4 sweet boys:
Aidan 10
Patrick 8
Owen 6
Daniel 3
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Deirdre
Mom to 4 sweet boys:
Aidan 10
Patrick 8
Owen 6
Daniel 3
Reply
post #62 of 142
4/26/09 at 5:25pm
Thread Starter 
Ooh, mysonshines, it's actually not the Hershey's cake I was referring to - the Fudge Brownie Cake is on page three of the Hershey's THREAD because I horned in on that thread a while back icon_lol.gif. I used to think the Hershey's cake was the best cake, til I tried the SCW cake. But for some people, the SCW cake is just too darned chocolatey (no such thing for me!) so maybe the Hershey's is a good alternative to that one. I haven't had the Hershey's cake in about 4 years. If I had an infinite amount of money and time I'd totally do a taste test for my "favorite runner up" chocolate cake.

Sylvia Weinstock's classic yellow cake is pretty good, you might want to give it a try. I am sure there are more good yellow referrals if you can dig thru this thread and it's predecessor, and also there are scratch yellow/white threads in the archives. Happy searching...and baking icon_smile.gif
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post #63 of 142
4/26/09 at 7:05pm
I love the Hereshey's chocolate cake with coffee, a.k.a. Black Magic Cake. Simple to make and very chocolate.
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post #64 of 142
4/26/09 at 7:21pm
The black magic cake is by far my favorite chocolate cake too......at least of hose I've tried. It is super chocolatey and comes out perfect every time.
My BIL's birthday cake was Black Magic, filled and iced with whipped chocolate ganache and then covered with chocolate glaze. Yum.....chocolate overkill! So rich. But BIL says he will have it every year, thank you.
Heather

Oh....also wanted to add that saying "the hershey's recipe on the cocoa box" is kind of useless, as they change the recipe printed there from time to time. So, please be more specific, if you can. thumbs_up.gif
I have an entire pamphlet of chocolate cake, icing and brownie recipes that all are, or have been, featured on the hershey's cocoa container.
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post #65 of 142
4/26/09 at 7:40pm
Quote:
Originally Posted by jessfmaldonado

ohhhhh I love this thread!!! Does anyone have a really good rum cake recipe. My BiL wants me to make one for his baby shower. I really cant find a good recipe. Thanks so much!!!

Jessica



a great rum cake that i use all the time is from www.recipegoldmine.com

its called almost tortuga rum cake.

http://www.recipezaar.com/Almost-Tortuga-Rum-Cake-108524


its a very nice reicpe. no fail. dont underbake it. it may look like its too wet but let it bake. icon_smile.gif you can 1/2 the recipe for the soaking mix. its too much otherwise. i love this cake no changes.
Bake On!!!
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Bake On!!!
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post #66 of 142
4/26/09 at 8:31pm
I love Martha Stewart's Red Velvet Cake. By far the best I've ever tried. Not sure if you can find it online, and I wouldn't post it without her majesty's permission...
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post #67 of 142
4/26/09 at 11:50pm
i tried the white coconut (or decadent?) cake someone pasted from epicurious, in the old thread.

i'm not disappointed with the taste (love the taste), however i was expecting a white cake, but the color was kinda very pale yellow (i guess, from the yolks?).

anyone tried this cake, but got a white colored cake?

my 2nd attempt, i tweaked the recipe a bit, instead of 4 eggs separated, i subbed with 8 egg whites. i wanted to flavor the cake with lychee (it's oriental / asian) flavor, so i subbed the coconut milk with milk, only dumb me, i used full cream evaporated milk, so the milk itself was already pale yellowish in color, so i still ended up not getting a white cake. grrrrrrr...
next time i will try subbing with fresh milk and omit the yolks, and see how it goes.

anyone successfully gotten it white without changing the recipe?
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post #68 of 142
4/27/09 at 5:01am
That sounds like a Martha Stewart recipe for coconut cake (the pale yellow one) that was published in her Everyday Food magazine. It was OK, but we really wanted a white cake for the coconut too.
I am still in search of my perfect coconut cake recipe. I currently use a recipe I created from bits and parts of Martha, Paula Deen and Barefoot Contessa.
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post #69 of 142
5/1/09 at 5:31pm
mysonshines, try Martha Stewart yellow cake from her wedding cake book (may also be on her web site) and also Vanilla/yellow from th Mermaid bakery (although I prefer cake flour instead of AP). I use both and also very happy every time.

Does anyone have a good recipe for basic pound cake?
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post #70 of 142
5/2/09 at 3:11am
has anybody tried the 1-2-3-4 cake recipe? i made it last week and it was so good. i read that bakeries use it as a business model, was wondering if any of you guys use it, too. icon_smile.gif
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
post #71 of 142
5/2/09 at 6:11am
I think the 1-2-3-4 cake recipe is the same as the Mermaid Bakery recipe. Do you know if thats true?
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post #72 of 142
5/2/09 at 7:37am
oh wow! I think it is the same. 1-2-3-4 uses self rising flour and the mermaid bakery one has the baking powder and salt addition when you're not using self rising flour. so i guess what i made was the mermaid bakery recipe icon_smile.gif I suggest using cake flour though. it really made the texture so much better. when i first made the 1-2-3-4 recipe i used AP and i didn't like it, it kinda reminded me of cheap cake I'd get from a regular bakery. icon_sad.gif
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
post #73 of 142
5/2/09 at 4:56pm
I've played with 1234 cakes. That was my go-to proportion for any flavor for a while, now I use Serious_Cake's recipe, which is actually pretty similar. I'm convinced that the shortening is key, it must do something different in the texture because it is SO consistant. always strong enough to torte and stack, but moist and soft and awesome to eat.
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post #74 of 142
5/2/09 at 9:56pm
sayhellojana, i think i read something about shortening in a book i have, something about how it's made and the molecules or whatever expand when baking so the cake is moist and tender. The book is downstairs though and am too lazy to get it. lol
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
post #75 of 142
5/3/09 at 12:41am
lol. Don't worry about it. All I know is that it is cheaper than butter and makes an awesome cake!
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