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Vanilla Butter Cake from the Mermaid Bakery - Page 2

post #16 of 34
Thread Starter 
Thank you everyone for the tips!!

I ended up making the mermaid bakery cake with real buttermilk, and the final product is good, and pretty moist, but I do think it needs more flavoring. I did 1tsp vanilla.. maybe I will do two, or the 1tsp vanilla, and 1tsp creme bouquet as suggested.

I can't wait to try the white cakes icon_smile.gif
-Alexandra
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-Alexandra
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post #17 of 34
I like the Yellow cake recipe on www.wrenscottage.com If you click on the bottom of the page to "From Karen's Kitchen" It takes you to a great site with lots of good recipes. The "Yellow cake recipe is made with Buttermilk and It uses the reverse creaming method.
post #18 of 34
im also on a search for good scratch recipes it seems there are so many out there and its hard to know which ones are keepers and which ones are duds. i was wondering if anybody has tried this recipe http://allrecipes.com/Recipe/Davids-Yellow-Cake/Detail.aspx. it has gotten good reviews but you never know.
post #19 of 34
alliebear, for some reason your link didn't work - here it is again; I think your period (to end the sentence) got caught up in the link: http://allrecipes.com/Recipe/Davids-Yellow-Cake/Detail.aspx

I haven't tried that recipe btw. Once I found the RR recipe I stopped trying new white cakes thumbs_up.gif
post #20 of 34
my list of test recipes is growing... icon_smile.gif thanks for the links
post #21 of 34
Ok ceshell, another cake you've gotten me interested in. However, I LOVE the Mermaid Bakery cake.

I did pm moxey2000 last year & she said she's had great results adding 1/4 c additional milk & 1 box of pudding. It was even MORE out of this world. I made it w/ a box of coconut pudding & my dh couldn't stop eating it. I do add a little more flavoring though b/c I love flavor.
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post #22 of 34
So obviously I'm a newbie icon_redface.gif but what is creme bouquet?
post #23 of 34
Hi jillyb, and welcome to CC! Creme bouquet is a flavoring sold in a bottle, much like vanilla but it has its own distinct flavor. I've read it described as citrusy with hints of almond and butter. I actually bought some but then realized I bought the wrong brand and have been afraid to use it icon_rolleyes.gif. If you go to the CC search function and type in creme bouquet, and then select "Search for all terms" and also "restrict search to topic title only" you will find lots of info about the stuff, including where to purchase and how to make your own. I just did that and found three pages of search results! thumbs_up.gif
post #24 of 34
Thank you very much ceshell!!
post #25 of 34
Ok so I used the Mermaid Bakery recipe for cupcakes. Any they keep sinking in the middle! Is it this recipe you think can it not be used for cupcakes? I even tried all the cupcake secrets that I on found on this site to get the dome but none of it worked!! UGGG! Can anyone on this thread help? Maybe I will start a new thread under the cupcake section...unless those with experience on this recipe have any ideas. Thank you!
post #26 of 34
jillyb, you are not alone... As much as I love this recipe for layer cakes, it refuses to bake a nice cupcake for me... icon_confused.gificon_sad.gif I cannot give a reason either; it just doesn't... icon_cry.gificon_cry.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 #27 of 34
pheww!! That is good to hear....that I am not alone. So you don't have problems with it sinking or any other issues when you use it as a cake? I have only tried it as cupcakes...they do taste awesome!!! so I guess I will just make sure this recipe is used for cakes only. Thanks again!!
post #28 of 34
I read on a thread recently that filling them too much w/ some scratch recipes will result in a sunken center. I have the same issue w/ Hershey's. How much sinking are you talking? Mine just end up close to flat, not a hole in the center.
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post #29 of 34
they are sunken in the middle not an actual hole but a nice indention. I fill with the scratch recipe about 3/4 full...is that to much?
post #30 of 34
Try 2/3 full. I get an ice cream scoop & it's ALMOST 1/4 oz--I guess it's 1/4 oz, but some batter stays in the scoop (I weighed my pan w/ the batter). If you try it tell us how it works. I now just read the posts in secret to great domes & that's where I saw the tip
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