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care to share your best moist vanilla cake recipe - Page 7

post #91 of 121
8/19/08 at 12:38pm
Thanks for the answers.
Bobwonderbuns----I chuckle every time I come across your name. Would you be willing to share your modified recipe and what brand cake mix do you use?

Thanks everyone
Lily
"IT IS A PRIVILEGE & A PLEASURE TO HELP THOSE WHO CANNOT HELP THEMSELVES" We are volunteers raising money to send severely disabled children to summer camp. Helping those less fortunate can dramatically change your own life for the better!
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"IT IS A PRIVILEGE & A PLEASURE TO HELP THOSE WHO CANNOT HELP THEMSELVES" We are volunteers raising money to send severely disabled children to summer camp. Helping those less fortunate can dramatically change your own life for the better!
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post #92 of 121
8/19/08 at 3:56pm
Quote:
Originally Posted by CakesByLJ

How boring life would be if we all loved the same stuff.. icon_lol.gif


Yeah and then also, there wouldn't be enough cake for everyone! icon_lol.gif
Quote:
Originally Posted by CakesByLJ

[i] Anyway, I think I forgot to mention *yikes*, that I added extra flavor; one tsp of vanilla, and one tsp of cream bouquet.. that really adds to the flavor I think.. icon_smile.gif


OK I'll bet that makes a huge difference!! Great...so now I have to go try the recipe again?? D*** you!!! icon_wink.gif
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post #93 of 121
8/19/08 at 4:00pm
icon_lol.gificon_lol.gificon_lol.gif

oops... I mean... I'm so sorry I forgot that earlier... icon_cool.gificon_wink.gif
It's hard for me to type with my mouth full of cake... icon_razz.gificon_lol.gif
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
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They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
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post #94 of 121
8/21/08 at 4:51pm
Bumping this thread
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post #95 of 121
8/21/08 at 5:49pm
Quote:
Originally Posted by lilybird

Thanks for the answers.
Bobwonderbuns----I chuckle every time I come across your name. Would you be willing to share your modified recipe and what brand cake mix do you use?

Thanks everyone
Lily



Mine is similar to the one posted in the recipes section with several modifications. Do you want me to post them as well or stick with what's in the recipes forum?
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 #96 of 121
8/22/08 at 3:57am
I would really like to see your version if you care to post it.
Thanks so much
Lily
"IT IS A PRIVILEGE & A PLEASURE TO HELP THOSE WHO CANNOT HELP THEMSELVES" We are volunteers raising money to send severely disabled children to summer camp. Helping those less fortunate can dramatically change your own life for the better!
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"IT IS A PRIVILEGE & A PLEASURE TO HELP THOSE WHO CANNOT HELP THEMSELVES" We are volunteers raising money to send severely disabled children to summer camp. Helping those less fortunate can dramatically change your own life for the better!
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post #97 of 121
8/22/08 at 10:53pm
Hi everyone icon_smile.gif . Okay, I'm a scratch baker but I'm no snob icon_biggrin.gif . I'm always looking for new recipes & when I came across this thread, I thought why not try Kakeladi's recipe. I baked the cake yesterday, had a slice of it this morning & had a second slice. It was delicious icon_smile.gif . Even my fussy DH enjoyed it.
I used a vanilla white cake mix & doubled the vanilla. Thank you Kakeladi for this yummy recipe thumbs_up.gif
There comes a point in your life when you realize who matters, who never did, who wont anymore, & who always will. So don't worry about people from your past, there's a reason why they didn't make it to your future.
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There comes a point in your life when you realize who matters, who never did, who wont anymore, & who always will. So don't worry about people from your past, there's a reason why they didn't make it to your future.
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post #98 of 121
8/23/08 at 7:14am
stepping into this thread softly.....I also didn't care for the WASC cake with our homemade buttercream, but found it to be great when we filled if with orea cookie mousse and topped with ganache... it was also great filled with white chocolate mousse with fresh strawberries. I think it a less sweet cake than regular cake mixes so it allows the fillings to stand out...once again alone with buttercream it was not my favorite...i can also see why people who do carving like it, it is more dense than cake mixes alone...come one everyone likes different things and you just have to find the things you like.
"Tomorrow is another day." Scarlett O'Hara my hero.
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"Tomorrow is another day." Scarlett O'Hara my hero.
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post #99 of 121
9/3/08 at 5:40pm
Quote:
Originally Posted by jkalman

I like Sylvia Weinstock's Classic Yellow Cake recipe. It's a vanilla butter cake and it has great flavor and texture and it holds up well to carving and stacking and anything I can throw at it. It is easily adapted into other cake flavors as well.. spice cake, lemon cake, chai tea, even banana.

I can't post it since it's a published recipe, but a quick google search should bring it right up. It's also in her book if you can find it at the library.



Hey Jeanne,

I see the recipe calls for sweet butter. Do you use unsalted or salted for this recipe?

thx!
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post #100 of 121
9/8/08 at 9:56am
I have used the WASC recipe for just about all my cakes and everyone loves them. Now I don't know if this will make a difference but I always fill them. Lately it has been with a homemade bavarian cream and fresh sliced strawberries. I needed a recipe to carve a guitar cake and have been using this ever since. Maybe it would help if you are not using a filling to use a simple syrup on the top or even poke a few holes in the top and pour some on.
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post #101 of 121
9/8/08 at 9:59am
I have used the WASC recipe for just about all my cakes and everyone loves them. Now I don't know if this will make a difference but I always fill them. Lately it has been with a homemade bavarian cream and fresh sliced strawberries. I needed a recipe to carve a guitar cake and have been using this ever since. Maybe it would help if you are not using a filling to use a simple syrup on the top or even poke a few holes in the top and pour some on.
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post #102 of 121
9/8/08 at 12:01pm
Quote:
Originally Posted by jkalman

I like Sylvia Weinstock's Classic Yellow Cake recipe. It's a vanilla butter cake and it has great flavor and texture and it holds up well to carving and stacking and anything I can throw at it. It is easily adapted into other cake flavors as well.. spice cake, lemon cake, chai tea, even banana.

I can't post it since it's a published recipe, but a quick google search should bring it right up. It's also in her book if you can find it at the library.


i made that cake too, but the cake did not rise right to me . and it was soo light. But oooh it was deliciousis!!! What am i doing wrong
? I too want to do scratch cake recipes.
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post #103 of 121
9/8/08 at 12:38pm
Thanks for all the great recipes. Can't wait to try them.
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post #104 of 121
1/30/09 at 8:07pm
thumbs_up.gif
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post #105 of 121
1/30/09 at 8:43pm
I want a good white cake.. always make the WASC but really want to try one of these.
make life what you want it to be
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make life what you want it to be
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