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Vanilla Butter Cake from the Mermaid Bakery

post #1 of 34
Thread Starter 
Hi all icon_smile.gif

I am about to make this delicious sounding cake..

http://www.cakecentral.com/cake_recipe-4313-vanilla-butter-cake-from-the.html

And was wondering if anyone has used buttermilk instead of the "vinegar and milk" method in this recipe. I never gets as good of results when I make buttermilk w/ regular milk and vinegar and I have extra buttermilk on hand anyway. I don't want to mess with the recipe the first time trying it... so i'm seeking the opinion/experience of you all icon_smile.gif

Thanks!
-Alexandra
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-Alexandra
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post #2 of 34
Well I haven't tried this but I'm guessing that 1 Cup buttermilk could be substituted for the milk and vinegar portion of the recipe only because milk and vinegar is the recommended substitute if you don't have buttermilk on hand. Try it and let us know how it turns out. Hope that helps some! 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 #3 of 34
I have tried the recipe, but I am not sure which method I used. I just recall that I didn't care for the cake, I didn't find it flavorful enough. Maybe I *did* use the vinegar method and that's why I didn't find it flavorful enough? Hopefully you will like it, and I agree, why not just try it with the buttermilk?! I doubt it will create poor results since that IS the faux-buttermilk method, as you've both mentioned.

If you decide this cake isn't The One (lol), I highly recommend the Rebecca Rather/Pastry Queen "White on White Buttermilk Cake" - it's fantastic! Normally I don't even bother eating white cake, it's not worth the calories, but this one changed my mind. thumbs_up.gif
post #4 of 34
Ceshell do you have that Rebecca Rather White on White Buttermilk cake recipe? Or a link to it? It sounds delicious (and I HATE white cake!) icon_rolleyes.gificon_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 #5 of 34
Thread Starter 
Thanks for the tips. I'm on a never ending quest for classic scratch recipes for yellow and white cakes.. so I figured I should try that Mermaid bakery one. But now I may just have to try the white cake.. icon_wink.gif
-Alexandra
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-Alexandra
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post #6 of 34
Hey Alexandra if you're on that quest let me share my experience with the Sylvia Weinstock yellow cake: I found it tastes delicious, but it doesn't bake consistently. Sometimes it bakes up just right and sometimes it's too dry. That's why I quit using it. Hopefully if you try it you will have better luck but I thought I'd share my experience with you. icon_smile.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 #7 of 34
Well I cannot stand white cake....I'm a chocolate lover myself, BUT the cake by Mermaid bakery is awesome! I have used the vinegar and milk method and I'm not certain but I think I even used just milk once because I was out of vinegar and have always had great results. HTH.
post #8 of 34
Thread Starter 
Thanks bobwonderbuns... that was next on my list! I need a consistent recipe so that might not be the recipe for me. I've been playing around with the idea of baking a bunch of the same type of cake but different recipes and having a bake off. So right now i'm just trying to find some good ones to use.

I've been a 70% box cake baker and while I don't think there is anything wrong with that.. I feel the need to find some amazing scratch recipes as well.. and am trying to slowly convert to a scratch baker icon_smile.gif

Thanks again everyone
-Alexandra
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-Alexandra
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post #9 of 34
I'm going to share my very favorite white cake recipe with you as it has never failed me and has converted true white cake haters into lovers!

12 Tblsp unsalted butter, softened
1 1/2 C sugar
2 C all-purpose flour
2 tsp baking powder
1/4 tsp salt
6 large egg whites (3/4 C)
3/4 C milk
2 tsp vanilla extract
2 (9 inch) diameter x 1 1/2 inch deep layer pans or 1 (12 x 9 x 2 inch) pan, buttered and bottoms lined with parchment or waxed paper.

Set a rack at the middle level of the oven & preheat to 350 degrees. In large mixing bowl, beat butter & sugar for about 5 minutes, until light & fluffy. Stir together flour, baking powder & salt. Set aside. Combine egg whites, milk & vanilla. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning & ending with the flour mixture. Scrape bowl & beater often. Pour batter into prepared pan(s) & smooth top with a spatula. Bake cake(s) about 25 to 30 minutes or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

I've made the buttermilk and vinegar/milk white cakes before but I really prefer this recipe over any other.
post #10 of 34
I tried the Sylvia Weinstock one too, I thought it was okay. None I've tried have knocked my socks off like the RR recipe (but I understand, we all have different taste buds). It can currently be found here http://www.bakespace.com/recipes/detail/White-on-White-Buttermilk-Cake-with-Jack-Daniels-Buttercream/7175/ >>I don't use the JD buttercream, just the cake recipe.

My tip: I kept having bad results with the recipe until I started weighing my flour...turns out my measuring method left me short by about 3 tbsp per cup so no wonder my cakes kept shrinking! Once I started weighing, it baked up flawlessly each time.
post #11 of 34
I am so not a white cake eater... always dry tasting to me. I haven't tried any of these recipes but will have to give them a try to see if I can be converted.
make life what you want it to be
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make life what you want it to be
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post #12 of 34
bettinashoe~ I'm ONLY a white cake lover. I personally hate choc. cakes, but find I'm making those all the time as everyone loves them but me!

I'm definately going to try your recipe as I'm always searching for better white cake recipes.
Thanks for sharing it!
My son, my soldier, my hero.
God Bless him and keep him safe.
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My son, my soldier, my hero.
God Bless him and keep him safe.
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post #13 of 34
I am totally addicted to the Vanilla Butter cake from Mermaid Bakery.. I use only whole buttermilk in it, and I add one tsp good vanilla, and one tsp cream bouquet for a recipe. I also use cake flour instead of AP... (10 1/2 oz to be exact icon_smile.gif ) There, that is the final recipe I ended up with after several tweakings.. Bake this up and you will love the results...... thumbs_up.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 #14 of 34
Quote:
Originally Posted by bobwonderbuns

Hey Alexandra if you're on that quest let me share my experience with the Sylvia Weinstock yellow cake: I found it tastes delicious, but it doesn't bake consistently. Sometimes it bakes up just right and sometimes it's too dry. That's why I quit using it. Hopefully if you try it you will have better luck but I thought I'd share my experience with you. icon_smile.gif



I loved the taste and texture of this cake right from the oven, but it dried it badly by the next day. I gave it two tries and both times same result... icon_sad.gif
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
Reply
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
Reply
post #15 of 34
Quote:
Originally Posted by ceshell

None I've tried have knocked my socks off like the RR recipe (but I understand, we all have different taste buds). It can currently be found here http://www.bakespace.com/recipes/detail/White-on-White-Buttermilk-Cake-with-Jack-Daniels-Buttercream/7175/ >>I don't use the JD buttercream, just the cake recipe.



ceshell and I both agree on this one... icon_biggrin.gif I love this cake as well.. ceshell also gets credit for introducing me to Neilson-Massey Vanilla... for which I am so thankful.... thumbs_up.gif
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
Reply
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
Reply
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