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Toba Garrett or Sylvia Weinstock

post #1 of 8
Thread Starter 
Good Day All!!!

I know that this question has been raised, so please excuse the repeat. I know it is a matter of preference but please, please indulge me.

Which do you like best and why Toba Garrett or Sylvia Weinstock???

I am looking for a "scratch" butter/yellow layer cake recipe that is not dense, but moist, cost effective and "no-fail" if you will.

Thanks in advance,

Cakeymom
post #2 of 8
Dear Cakemom,

I have tried Toba's cake and love it because it was easy to handle. I have never tried Sylvia's recipe, but if it uses extra egg yolk, you will get a moister cake.

Regards,

Jeannie
Work hard and become a leader; be lazy and become a slave.Proverbs 12:24 (NLT)
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Work hard and become a leader; be lazy and become a slave.Proverbs 12:24 (NLT)
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post #3 of 8
I have tried Sylvia Weinstock's yellow cake...in her book she says "it will be the only yellow cake you'll ever need" and I wouldn't disagree. It uses cake flour and calls for the eggs to be separated and the whites to be beaten stiff and folded in at the end, and it makes a really nice cake with a good crumb, not too dense. It is a good cake.
post #4 of 8
I've tried Toba's yellow cake and I didn't like it at all. It was really dense and dry and crumbly. I thought it tasted like paste.
post #5 of 8
Sylvia Weinstock's Classic Yellow Cake review by ochef.com:

http://www.ochef.com/625.htm

HTH
post #6 of 8
Thread Starter 
Thanks all!!!

Looks like I'm trying Sylvia Weinstock's Classic Yellow Cake

cakeymom icon_lol.gif
post #7 of 8
This may be too late, but I have only tried Toba Garrett's recipe and loved it. This will be my "go to" recipe for yellow cake.
post #8 of 8
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