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New to scratch cakes...advice on picking recipes, long sorry - Page 4

post #46 of 71
I bake all of my cakes from scratch because I like the idea of eating without all of the added chemicals. A Twinkie which is good for a year scares me.
I would like to weigh all of my ingredients but how do you know what they should weigh? If I measure out a cup of flour, then weigh it, how do I know it is the correct weight. Does it need to be sifted before measuring it in the cup? Is there a chart which tells what basic ingredients should weigh? If you are using all purpose flour, do all brands weigh out the same?
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post #47 of 71
Thread Starter 
Quote:
Originally Posted by Ironbaker

Maybe she's in a cake coma.

Mike, I'm still looking for the time and opportunity to try that recipe you gave awhile back...



LOL! I just finally was able to access this site. I was DYING to tell you!

I think the cake is great! I didnt mess with any substitutions or anything. It was nice and deep chocolate color (which I like), moist and a little dense. It really is about what i am looking for.

HOWEVER... the dang thing totally stuck to the pan...AND THE PARCHEMENT PAPER! WTH?? It really stuck where the batter was poured in. Where it rose it didnt seem to stick. What did I do wrong? I prepared my pans like I normally do. I greased with crisco, dusted with flour and used a parchent circle for the bottom. I also used the bake even strips. It was almost as if the sugar melted right onto the pan. It was really stuck on there. I was super disappointed.

Also doesnt seem like a lot of batter. It suggested to put in 9inch pans. I put it in 8 inch and it didnt really seem like enough. Maybe I would need to double the recipe.
post #48 of 71
icon_lol.gif Oh yeah..the whole site access thing...

Well I'm glad you at least like the taste of this one. I'm stumped on the sticking. I usually just spray the Wilton Bake Easy spray or something similar. And that's it. I'm surprised it stuck to your parchment paper too...

BCJean - there are sites that I refer to that give the weighted measurements of common baking ingredients. I usually refer to those if I don't know off hand. This is a good one I like to go to:

http://pantsblazing.com/convert/vol_weight.php
post #49 of 71
Thank you Ironbaker
That is exactly what I needed.
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Make 10 flowers from Buttercream, DVD
www.cakegenie.com
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........BUTTERCREAM POWERED........

Make 10 flowers from Buttercream, DVD
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post #50 of 71
Thread Starter 
I researched this recipe and it mostly got really good reviews on other sites. Nobody else mentioned the cake sticking....so I guess it is just me icon_cry.gif
post #51 of 71
OK. I use the flour spray around the sides- some of it goes on the bottom but I don't bother deliberately greasing under the paper- and place the parchment paper on the bottom of the pan. When the cake come out of the oven, I immediately set the timer for 10 minutes; when the timer goes off I flip the cakes over onto the cooling racks and remove the the pan. My first thought was that you allowed the cake to cool in the pan. If the grease sets up again, cakes will stick.
post #52 of 71
Thread Starter 
Honestly I dont think I let it cool too long. If anything I flipped it out too soon. I usually wait about 10 minutes as well. I don't know what went on!! I will try it again soon and see if it was a fluke.
post #53 of 71
Thread Starter 
I went away for the weekend and left the cake in some tupperware. When I got home it was still sooo good! I am really happy with the cake if I can get it to come out of the pan next time.
post #54 of 71
The Perfectly Chocolate Chocolate Cake is my go to fav for all my chocolate cakes. If I had to find one thing wrong with it, it'd be that it's very moist and soft and sometimes can be difficult to ice and decorate. I try to make it the day before so it can settle and I refrigerate it overnight. I love the yummy chocolate flavor in this cake and it's even better if you use 1/2 special dark cocoa thumbs_up.gif .

Try this scratch recipe: http://www.cakecentral.com/cake_recipe-4313-0-Vanilla-Butter-Cake-from-The-Mermaid-Bakery.html
It's the only recipe I use. I've tweaked it a bit though since I originally posted it. I now add 1/4 cup more milk and 1 envelope of vanilla pudding. This cake is never dry and taste great even when it's been refrigerated. I live in a very small community and people tell me all the time that even though they don't care for cake if it's one of mine they'll always have a piece icon_biggrin.gif .

As for a good cake book, I use The Cake Book, by Tish Boyle. It's has tons of awesome cake, icing, and filling recipes. It also has a lot of information about the science of baking and tips for successful scratch baking. Some of the things I always do: use butter at room temp (heat in microwave on power level 1 till soft), room temp liquid (again heat in microwave till the chill is off), and room temp eggs (place in a bowl of hot tap water while you're getting other items together). These are all equally important things to do. I've found if I skip one then my cake just isn't as good as it can be. I've made my cakes from scratch for so long I could do it in my sleep and I can do it almost as fast as anyone using a box mix! Good luck and keep working on it. You'll find the right recipe and get your process down and then it'll be easy thumbs_up.gif .
"One of the sanest, surest, and most generous joys of life comes from being happy over the good fortune of others."
- Robert A. Heinlein
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"One of the sanest, surest, and most generous joys of life comes from being happy over the good fortune of others."
- Robert A. Heinlein
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post #55 of 71
I bake from scratch most of the time but I like DH golden butter recipe and DH white mix done with the extender. I always use softasilk cake flour and White Lily AP flour. I sift first then measure. This is a very important first step. Just scooping out three cups of flour with out sifting first will give you much more than three cups which will lead to a heavy cake. Never over mix after all the flour has been added. I like the yellow cake recipe on www.wrens cottage.com (From Karen's Kitchen) It uses the reverse creaming method. This cake comes out perfect everytime. Also Slyvia Weinstock's Classic yellow cake is very good also. Hope this helps.
post #56 of 71
I bake from scratch most of the time but I like DH golden butter recipe and DH white mix done with the extender. I always use softasilk cake flour and White Lily AP flour. I sift first then measure. This is a very important first step. Just scooping out three cups of flour with out sifting first will give you much more than three cups which will lead to a heavy cake. Never over mix after all the flour has been added. I like the yellow cake recipe on www.wrens cottage.com (From Karen's Kitchen) It uses the reverse creaming method. This cake comes out perfect everytime. Also Slyvia Weinstock's Classic yellow cake is very good also. Hope this helps.
post #57 of 71
I bake from scratch most of the time but I like DH golden butter recipe and DH white mix done with the extender. I always use softasilk cake flour and White Lily AP flour. I sift first then measure. This is a very important first step. Just scooping out three cups of flour with out sifting first will give you much more than three cups which will lead to a heavy cake. Never over mix after all the flour has been added. I like the yellow cake recipe on www.wrens cottage.com (From Karen's Kitchen) It uses the reverse creaming method. This cake comes out perfect everytime. Also Slyvia Weinstock's Classic yellow cake is very good also. Hope this helps.
post #58 of 71
I bake from scratch most of the time but I like DH golden butter recipe and DH white mix done with the extender. I always use softasilk cake flour and White Lily AP flour. I sift first then measure. This is a very important first step. Just scooping out three cups of flour with out sifting first will give you much more than three cups which will lead to a heavy cake. Never over mix after all the flour has been added. I like the yellow cake recipe on www.wrens cottage.com (From Karen's Kitchen) It uses the reverse creaming method. This cake comes out perfect everytime. Also Slyvia Weinstock's Classic yellow cake is very good also. Hope this helps.
post #59 of 71
Quote:
Quote:

HOWEVER... the dang thing totally stuck to the pan...AND THE PARCHEMENT PAPER! WTH?? It really stuck where the batter was poured in. Where it rose it didnt seem to stick.



It really stuck where the batter was poured in??? Where it rose it didn't seem to stick??? Humm... where did you pour the batter in? The batter is very thin if you poured it in near the side of the pan, could the batter have run under the parchment paper? If that is what happened, you would have had an interesting mess to deal with. The reason I asked that is most cake raise in the center and you said it it stuck where you poured it in but not where it rose. If that is what happened, pour the batter into the center of the pan and just give it a shake to level it out.
post #60 of 71
Thread Starter 
OKAY...so I made the hershey's cake again. I have a friends birthday this week and I thought I would try it again. I really took my time, greased, floured, parchemented...and it stuck again!! Definitely not as much this time. I managed to get my 5 inchers out, but the 7 inch cake stuck enough that it wasnt salvagable. Where it stuck it was like a sugar glue! I baked some cupcakes with leftover batter and the tops are really sticky and sugary. I think I have given up on this recipe icon_sad.gif . It's too bad because I like the way it tastes. I jsut don't want to waste time, energy, and money on something I can't count on. Maybe it's user error, but i did find a few other people on the internet that said the same thing about the cake. It's frustrating.

all right, what's next?? icon_biggrin.gif
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