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Cake Love - Page 2

post #16 of 37
Thread Starter 
thanks for the information. i didn't want to go through the trouble of wasting any ingre. if there wasnt any love in the recp.
post #17 of 37
Quote:
Originally Posted by Henna20

sorry for my ignorance on all this. but what is "high ratio" recipe?
i'm guessing this only works for recipes that call for butter and not recipes that call for oil, right?



A high ratio recipe is any recipe that the amount of sugar is equal to or greater than the amount of flour ( by weight). If you read the side of a box of cake mix, you'll see that sugar is the first ingredient, not flour - or it usually is.
Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
Reply
post #18 of 37
I get the Karen's Kitchen site by typing in "From Karen's Kitchen-Home.
post #19 of 37
The hi-ratio method is in The Cake Bible. That's where I first read about it. It may also be in "The Art of the Cake" BTW, that's where Warren Brown found out about using Potato Starch. icon_surprised.gif

cakeymom
post #20 of 37
"Reverse creaming method", hmm, I guess you learn something new every day! Of course, here at CC you learn something new every minute it seems.
post #21 of 37
Cook's Illustrated did a taste test using the traditional creaming method and the reverse creaming method and found the reverse method made a better cake. I think it's better also. Has anyone visited the site "www.Dianasdesserts.com" They have a lot of great recipes too.
post #22 of 37
Jan H pointed me into the direction of this recipe which sounds like the reverse creaming method. I have truely struggled with scratch baking of yellow cakes and this one was the lightest and most flavorful one I tried (after trying about 1/2 a dozen different recipes)

http://joyofbaking.com/YellowButterCake.html
Alana
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Alana
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post #23 of 37
The Joyofbaking yellow cake recipe is very simular to the "yellow cake" recipe on Karen'sKitchen. Except it uses regular milk,egg yolks (6) and less butter. But it uses the reverse creaming method.
post #24 of 37
alanahodgson, when you make this recipe do you only use egg yolks like the recipe calls for or do you use the whole egg? what do you do with the extra whites?
post #25 of 37
Gosh! I only made it once and I'm pretty sure I followed the directions as written. Any time I have left over egg whites I freeze them to save for white cake or a batch of Swiss meringue buttercream. Any time I have left over egg yolks, I freeze them for french buttercream (the BEST buttercream ever!) or curd.
Alana
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Alana
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post #26 of 37
Now I'm curious about this book. Thanks for posting this thread! icon_biggrin.gif
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 #27 of 37
I haven't heard great things about his baking...I'm not sure if I am interested or not!
post #28 of 37
I was in Washington DC last month and I got the chance to go to the orginal cake love.............all I can say is ......I think his story on how he became "Cake Love" is alot more interesting and (better) then his cakes.
post #29 of 37
If you are an avid baker, you can basically tell by looking at the recipe whether you will like it or not.
I was not impressed by the recipes he presented on his show "Sugar Rush". The finished product always looked "dry" to me icon_biggrin.gif . I never had the opportunity to taste any of this products from his bakeries but customers are paying preminum prices for his desserts. He has opened several locations.

I would like to hear from anyone you has every visted his bakery.
post #30 of 37
DRY!

$3 a cupcake which is the going rate. We tried the chocolate w/buttercream,not a rich chocolate flavor,and on the dry side.........
almond.......we couldnt even put our fork thru it,
and a crunchy foot...basically a yellow cake with no frosting.
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