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Only scratch bakers need to respond - Page 2

post #16 of 28
4/20/08 at 5:57pm
Somewhere in that great scratch thread is a link to the Rebecca Rather/Pastry Queen cake called "white on white buttermilk"...it is soooooo good, it's my go-to recipe for white/yellow cake. Here's a link to the recipe too http://recipecircus.com/recipes/Catgurrl/Cakes-Tortes/White-on-White_Buttermilk_Cake_with_Jack.html There's also a great scratch-white cake thread around but goodness knows if it survived the crash.

I've also seen quite a few raves for Toba Garrett's yellow cake although I've yet to try it myself.
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post #17 of 28
4/21/08 at 3:31am
Quote:
Originally Posted by Kitagrl

I'm not usually the whiney type, but as a scratch baker AND someone who doctors cake mixes, I tend to get a little irritated at the tone I've seen SEVERAL times on this board about "Scratch bakers ONLY" as if there is something better about them. My customers adore my doctored cake mixes as much as they love my scratch recipes. Whatever I use, I only use tried and true recipes that make people say "YUM", whichever type it may be.

The title of this thread could easily be "Looking for delicious scratch yellow cake" or something.

I'm sorry if I sound petty, its just that I see this type of title alot: "Scratch bakers ONLY" around here and its starting to get annoying. Some of us do both, and a few years ago I was only doing mixes....we are all in different stages of learning and decorating and its really not fair to get some kind of snooty attitude about people who use cake mixes.

Ya know? I'm still smiling....hope I don't get blasted for this...but its just something I've seen off and on for several months now so I decided to step out and say something.



I didn't see anything "snarky" about the thread title or the question.

Scratch bakers would know better about scratch recipes and there are plenty of scratch bakers out there that use mixes as you do. And the title asks that they respond not that only scratch bakers could read the thread.

What is wrong with members asking advice from scratch bakers? Many clients of mine are very curious about what goes into their cakes and are specifically asking whether I bake from scratch or use box mixes. I guess I get annoyed at box mix bakers who do everything they can to hide that fact from their clients. Why? If they have a good product they should not be afraid to admit they use box mixes as a base for their cakes. If you act like your cakes are substandard people will get that idea as well.
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post #18 of 28
4/21/08 at 6:05am
Thread Starter 
I would like to thank everyone who gave me a positive reply to my post and answered the simple question with a scratch recipe you have found to be successful.
I did not mean for this post to offend anyone. I guess I forgot to mention that I have used box mixes in the past. I asked for scratch bakers only to respond because I figured a scratch baker could give me scratch recipes so please don't assume that I am looking down on those who use mixes. I don't care if you use a mix or not or doctor a mix or buy a baked cake from Sam's club and decorate it yourself, that's your business. I'm just here to learn. Now if you all would excuse me I have a cake to bake. icon_biggrin.gif

Have a Blessed Day
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post #19 of 28
4/21/08 at 6:28am
Sorry to offend...I am not one to pick fights around here and intend to stay that way... thumbs_up.gif I just felt that threads asking about scratch cakes would naturally attract scratch bakers without actually putting that you basically did not want box mix people to be involved in your thread. I just figured that part would be obvious without actually saying so. I assumed you were saying so because you felt scratch baking was better...which in a way it is, health wise, but some people don't even LIKE scratch cakes. I know where I worked there was a really good chocolate cake recipe and a really good pound cake, but honestly I have never tasted a good scratch vanilla cake, even at the fancy catering place I worked at. To me, if you have to soak something with syrup before its moist, its not a good cake. LOL.

Anyway sorry to offend anyone...must have been a bad week for me.
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post #20 of 28
4/26/08 at 10:20pm
My favorite chocolate cake to make is the one on the Hershey Cocoa can and the yellow cake that I make is from a Betty Crocker cookbook and it's called Bonnie Butter Cake.I am still searching for a good white cake to make, most of the ones that I have made are dry and I hate dry cake, no matter what the flavor is. If you want the Bonnie Butter cake email me and I will be happy to send it to you.bootsywilhite@yahoo.com
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post #21 of 28
4/26/08 at 10:56pm
I understood the post perfectly. It's a matter of preference weather you like box or scatch. I make Toba's moist yellow cake and Slyvia Weinstock's Classic yellow cake all the time. Some one put a recipe on CC from "Karen's Kitchen" called yellow cake. It was quite good and moist so I make that one too. I have baked from scatch for years and I sometimes doctor a mix since being on this site. I have never had to soak a cake in a simple syrup to make it moist. Everyone on this site is here to keep learning. Happy baking everyone.
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post #22 of 28
4/26/08 at 11:00pm
I opened this thread to check out the recipes given. I'm trying new recipes lately and doing a little more scratch stuff.

Fatface, I see where you're coming from. Hope you got your question answered.

Kitagrl, I hear you too. You know what? It's later for you than it is for me and I'm sitting here pooped. Long/rough week? Why don't you hit the hay, and I will too! Nite!
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #23 of 28
4/27/08 at 4:56am
Since I'm male I scratch most of the time when I bake. I do wash my hands after though. Hehehehehe icon_biggrin.gif Does this count.

A lot of it depends on what your looking for. If your looking for a scratch cake that acts like a pudding box cake, WHY? Here's what I did yesterday. I took a LCB butter cake recipe, and started to tweak. I replaced this, and that. While the final product wasn't what I'm looking for. It does taste yummy. Every heart clogging crumb of it. icon_biggrin.gif Go buy some 4" pans cut the recipes, and off ya go. Tweaking, and experimenting is fun. The worst that will happen. Ya eat cake icon_biggrin.gif

Mike
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post #24 of 28
4/27/08 at 9:36am
For a basic pound cake recipe, I like the one in the Baking with Julia cookbook and there are all sorts of yummy looking recipes in there that I haven't gotten around to trying icon_smile.gif . Actually, I appreciated knowing in the subject line that you were looking for help with a scratch cake...someone posted about a sinking cake the other day and I thought, "Yes! I can pass on what I found out about why my cakes were sinking! (I was being totally paranoid about overmixing and I was actually undermixing)" and then I realized they were baking from a mix, so my glee changed to, "Well, dang and crikey. I can't help, 'cause I have no idea what it might be." icon_lol.gif
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post #25 of 28
4/28/08 at 7:25am
I second (or third?) the recommendation for Toba Garrett's "moist yellow cake". I would print the recipe here, but that doesn't seem fair to Toba, whom I respect a WHOLE lot. It's in The Well-Decorated Cake (and that's a book worth owning for lots of reasons). I use that cake recipe all the time -- near as I can tell, it's foolproof -- and it's utterly delicious. I find that the firm texture holds up to decorating better than mix cakes or lighter American style cakes which can sag more easily. Toba's chocolate cake is even easier to make and is unbelievably good. Neither cake is harder to make than using a mix. With premium ingredients, it's probably more expensive, but I think it's totally worth it.
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post #26 of 28
4/28/08 at 9:23pm
I use to freely share my "from scratch" recipes, but recently have decided not to -pretty much b/c I was tired of comments where people used PART of the recipe, and then "franken-caked" the rest of it - then couldn't figure out what went wrong.

I don't mind sharing scratch recipes that I have tried though - for a vanilla/white type cake try the "Whipped Cream II" cake on allrecipes.com
I was thoroughly amazed at the simplicity of this cake, and IMO was just as easy as a box mix, if not better. thumbs_up.gif
God must have loved calories....He made SO many of them!

The Air Force may have my husband...but I have his heart.

I'm the original Red Velvet Snob...
buh bye cream cheese frosting.
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God must have loved calories....He made SO many of them!

The Air Force may have my husband...but I have his heart.

I'm the original Red Velvet Snob...
buh bye cream cheese frosting.
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post #27 of 28
4/28/08 at 11:37pm
I like the white on white buttermilk that someone mentioned before.
For scratch cakes I really like to make it one day before eating. It gets better the day after I think.
I also like http://www.epicurious.com/recipes/food/views/102696 It is a coconut cake, however the coconut has little taste. Maybe you could switch that out with condensed milk.
I did try a champagne cake. It was good. Not great. You did have to put a simple syrup on that one.
hope that helps.
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post #28 of 28
5/9/08 at 6:51am
try the "Whipped Cream II" cake on allrecipes.com
I was thoroughly amazed at the simplicity of this cake, and IMO was just as easy as a box mix, if not better. thumbs_up.gif[/quote]


I noticed it doesn't have any butter...does that affect the taste? Does it still taste like yellow cake?

I've also been wanting to try Alton Brown's Gold cake- is it moist?
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