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SCRATCH BAKERS: Post BEST recipes!!! Part II (after crash!) - Page 7

post #91 of 142
2/14/10 at 11:50pm
great thread..
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~!never trust a skinny cook!~
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post #92 of 142
2/15/10 at 7:02am
Is anyone else NOT getting emails on this thread???
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #93 of 142
2/15/10 at 2:01pm
Quote:
Originally Posted by en-passant

It basically starts with:

1 cup butter
2 cups sugar
3 cups flour
4 eggs

...Hence the 1-2-3-4.

I seen recipes with 3 eggs, or 2½ C flour, or 1 3/4 C sugar, or whatever. They're all just variations on the theme.



the bakerella yellow cake i baked on sunday was this - never heard of 1-2-3-4 reference before... but ive only started to scratch bake

this sundays cake im going to try out the Cakeman Raven's RV cake - ive never even seen a RV cake before so should be interesting
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.
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post #94 of 142
2/15/10 at 2:23pm
I'm just starting to try scratch recipes for the first time.

I'm looking for a moist white cake recipe that I could also use as a base for other flavors such as almond or coconut or lemon. I would like the cake to be stable enough for stacking and carving.
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post #95 of 142
2/15/10 at 2:24pm
Added to my last post.

So far I've tried Betty Crocker and Confetti Cakes.
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post #96 of 142
2/15/10 at 7:24pm
Quote:
Originally Posted by glendaleAZ

I made Cakeman Raven's RV cake this weekend and it was so good. Best RV cake I've tasted.
......



do you always use cream cheese frosting with RV cakes???
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 #97 of 142
2/15/10 at 8:23pm
Hi Mrs-A,

Im sorry, but I cant help much with your question. Ive only made a couple RV cake and due to the cakes sitting out for long periods of time I had to use BC icing. But, in my limited experience most people do prefer cream cheese with Red Velvet and Carrot Cake.

My sons getting married in April and his fiancée has requested one of the tiers to her cake be RV (her very favorite cake flavor), so Ive been making RV cakes all weekend (4 or 5 of them so far, I even did Roses RV twice with some adjustments), and I still have two recipes to go. But, I havent put frosting on any of them, because I didnt want it to mask any of the flavors to the cake. Unfortunately, even for my FDIL cake Im once again not able to use cream cheese frosting, because I have to drive 6 hours to the venue in the hot Arizona heat.

Tammy
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post #98 of 142
2/16/10 at 2:12am
http://cakecentral.com/recipes/2185/dark-chocolate-cake

this is a great chocolate cake posted by chocomama. i made it the other day, rose well, carved well.. everything great. except it didnt have the richest choc. flavour. =( so i was abit dissapointed there.. apart from that it was great tho!

i love this thread.. i hate baking from boxes.. i always feel like ive cheated.. and anyway..its cheaper from scratch here. =)
Dream.Believe.Achieve.Succeed.

~!never trust a skinny cook!~
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Dream.Believe.Achieve.Succeed.

~!never trust a skinny cook!~
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post #99 of 142
2/16/10 at 4:15am
This is one of my favorites, I believe I got it from All Recipes dot com.

WHITE CHOCOLATE POUND CAKE

6 eggs
3 c. sifted cake flour
1/4 lb. white chocolate
2 1/2 c. sugar
3/4 c. milk
1 c. shortening
1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. hot water
1 tsp. vanilla

Mix shortening and sugar beat well. Add eggs one at a time beating well after each egg. Melt chocolate in top of a double boiler. Cool. Add to sugar mixture and add flour and milk alternately flour added first or last. Add vanilla. Bake at 300 degrees in a tube pan for 1 1/4 hours or test for doneness.

Of course, you can use any pan for this. I've used all sizes. I just use flower nails and keep an eye on it.

[edited for addition]
"Qu'ils mangent de la brioche." -- Marie Antoinette
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"Qu'ils mangent de la brioche." -- Marie Antoinette
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post #100 of 142
2/16/10 at 7:19am
Can I use butter instead of shortening for the White Chocolate Pound Cake?
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Optimism produces the very success it desires and expects.
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post #101 of 142
2/16/10 at 3:55pm
Does anyone have a recipe for a really great sponge cake? I've never tasted one and I'd like to try it out. I've seen Buddy on Cake Boss using that type of cake and wondered what it tasted like.
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post #102 of 142
2/16/10 at 7:51pm
does anyone know any good gluten free from scratch cakes?

TIA
Dream.Believe.Achieve.Succeed.

~!never trust a skinny cook!~
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Dream.Believe.Achieve.Succeed.

~!never trust a skinny cook!~
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post #103 of 142
2/17/10 at 12:07am
Quote:
Originally Posted by glendaleAZ

Does anyone have a recipe for a really great sponge cake? I've never tasted one and I'd like to try it out. I've seen Buddy on using that type of cake and wondered what it tasted like.




sponge cake is quite the norm for aussies and i made this about 3 weeks ago and it turned out very yummy

4 eggs
3/4 cup caster sugar (fine sugar)
2/3 cup wheaten cornflour
1/4 cup custard powder
1 teaspoon cream of tatar
1/2 teaspoon bicrabonate of soda (you call this baking soda)

for the middle of the cake
1/3 cup apricot jam (i think you call this jelly)
300ml thickend cream whipped

preheat oven to 180/160C fan forced
grease and flour 2 deep round pans, shake away excess flour
beat eggs and sugar in bowl until mixture is thick and creamy and sugar is disolved
triple shift dry ingredients
fold into egg mixture - do not over mix!
divide sponge mixture between pans
bake for about 20mins
turn sponges onto wire rack to cool
sandwhich sponges with jam and cream

i cant stress enough not to mix the mixture too much when you are adding the dry ingredients - you need to keep the cake as light and fluffy as possible


anyone here ever heard of aussie Lamingtons? i havent made these for ages but i might have to drag out the recipe
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 #104 of 142
2/17/10 at 1:08am
Thread Starter 
Quote:
Originally Posted by noahsmummy

does anyone know any good gluten free from scratch cakes?

TIA


OH YEAH.

See this thread: http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=522883

Two things: on p1 ellantehalima posts a GF version of Hershey's Perfectly Chocolate cake which is quite good. On p2 (and 3) I post my own experiences taste-testing the AllRecipes GF Yellow Cake (and the chocolate variation of the same recipe).

All three are very good GF "cake" cakes meaning they have the same consistency as normal cake. I think I put in that thread that I did use Thai Rice flour (which is different from regular or sweet rice flour) per an AllRecipes reviewer and I have no idea if that's why it was so good. I live near metropolitan Los Angeles so it was not hard to get hold of some of that stuff. It can be found on the internet for pretty cheap, but then shipping will kill you.

My surfin' santa cake is the GF yellow cake and I kid you not, not a single person at the party had any idea it was GF. The yellow cake is best paired with a buttery filling like caramel--or a buttery icing like IMBC-- to replace the missing butter flavor in the recipe.

Also mentioned in that thread is that you can always make a proper "flourless chocolate cake" - a decadent recipe with the most intense, delicious chocolate flavor. That one was a hit too and you know what, if you try real hard you can decorate it too. Just keep in mind it's a very flat cake (I torted mine and filled it and added ganache on top, all just to give it height.)

I think I wrote all of this stuff on that thread, sorry for any repeated info icon_redface.gif
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post #105 of 142
2/17/10 at 1:22am
Quote:
Originally Posted by ceshell

Quote:
Originally Posted by noahsmummy

does anyone know any good gluten free from scratch cakes?

TIA


OH YEAH.

See this thread: http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=522883

Two things: on p1 ellantehalima posts a GF version of Hershey's Perfectly Chocolate cake which is quite good. On p2 (and 3) I post my own experiences taste-testing the AllRecipes GF Yellow Cake (and the chocolate variation of the same recipe).

All three are very good GF "cake" cakes meaning they have the same consistency as normal cake. I think I put in that thread that I did use Thai Rice flour (which is different from regular or sweet rice flour) per an AllRecipes reviewer and I have no idea if that's why it was so good. I live near metropolitan Los Angeles so it was not hard to get hold of some of that stuff. It can be found on the internet for pretty cheap, but then shipping will kill you.

My surfin' santa cake is the GF yellow cake and I kid you not, not a single person at the party had any idea it was GF. The yellow cake is best paired with a buttery filling like caramel--or a buttery icing like IMBC-- to replace the missing butter flavor in the recipe.

Also mentioned in that thread is that you can always make a proper "flourless chocolate cake" - a decadent recipe with the most intense, delicious chocolate flavor. That one was a hit too and you know what, if you try real hard you can decorate it too. Just keep in mind it's a very flat cake (I torted mine and filled it and added ganache on top, all just to give it height.)

I think I wrote all of this stuff on that thread, sorry for any repeated info icon_redface.gif



thankyou so so much!! icon_biggrin.gif i just got asked to do a gluten free cake. not until august mind you.. but they wanted to do a tasting. and i hate hate hate boxes.. feel like im cheating.. icon_sad.gif

so thanks heaps! keen to try these suckers out! and if they dont work.. well.. they were destined to be cake truffles.. (my new discovery.. loving them too... hahaha)

you guys are awesome. thumbs_up.gif
Dream.Believe.Achieve.Succeed.

~!never trust a skinny cook!~
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Dream.Believe.Achieve.Succeed.

~!never trust a skinny cook!~
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