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care to share your best moist vanilla cake recipe - Page 9

post #121 of 128
just finished reading this thread. I can't believe i've missed it before. picked up a lot of great info. thanks for sharing everyone!
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
post #122 of 128

New to this.. Might be a stupid question but what is WASC?

post #123 of 128

Hi just wondering will this be good for stacking ? I am making a 3 tier cake for a baby shower i am using a 8 x 3 inch, 10x3 inch and 12x3 inch pan and will be covered in fondant. How much would i need to use to make a 8x3 and 12 x 3 what temp and how long in oven? Any suggestions on what i could use under the fondant ? The cake will be out and not refrigerated. Any ideas would help.

Thank you,icon_smile.gif

post #124 of 128
Hi Bettina, I really like your recipe. What could I do to make this recipe into strawberry flavored cake?
post #125 of 128
Quote:
Originally Posted by love5 View Post

Hi just wondering will this be good for stacking ? I am making a 3 tier cake for a baby shower i am using a 8 x 3 inch, 10x3 inch and 12x3 inch pan and will be covered in fondant. How much would i need to use to make a 8x3 and 12 x 3 what temp and how long in oven? Any suggestions on what i could use under the fondant ? The cake will be out and not refrigerated. Any ideas would help.
Thank you,icon_smile.gif


Did you ever get any suggestions? I'm trying to make a similar cake for a birthday party.
post #126 of 128

Have you tried Baking 911's Ultimate Butter Cake?

post #127 of 128

What is a cup equivalent to in grams or ml?

post #128 of 128

Can someone tell me what size cake mix you are using in this recipe?  They tend to vary from 15.25 (Betty Crocker) to 18.25 (Duncan Hines).  I know that some companies have only been downsizing their cake mixes for the last several years.  So since this thread is from 2008 originally I wasn't sure if that was from before or after downsizing of some mixes.  I read on Cake Mix Doctor that she just adds flour when the cake mix that you have been using becomes smaller packages.  I just didn't know if that extra cup of flour in this recipe was because of that or if that she just adds it regardless of the size of the mix.

 

Bottom line ... what is the size of the cake mixes y'all are using in this recipe?

 

Also, I saw some people say the recipe she posted in this thread is the double but then it seems like someone else said it wasn't.  I'm just looking to make a 9x13.  Do I need the recipe as she posted here or half?

 

Thanks!

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