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The great scratch off!!

post #1 of 193
Thread Starter 
I would like to have a bake off of sorts, and i think some people here will be interested!! Here's how i prepose it works... A month time is given... in that time 2-3 similar recipes are choosen (white/yellow/chocolate what ever we choose) then in that months time everyone bakes the choosen recipes and tries it and hopefully lets as many people as possible try it. then we rate based on a series of things (flavor, moisture, next day dryness again whatever we decide. Then hopefully we find the best... or it could be done one recipe a month, the next month the next preposed...

Please let me know if you are interested and how you think is should work!
post #2 of 193
i'm interested icon_smile.gif i think i've seen this in another forum before.
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 #3 of 193
Thread Starter 
Quote:
Originally Posted by AKA_cupcakeshoppe

i'm interested icon_smile.gif i think i've seen this in another forum before.


Really?? Thats great! Do you know where? Or what they did?
post #4 of 193
They were done on www.egullet.com
Here's the link to the chocolate cake off - Very informative - http://forums.egullet.org/index.php?showtopic=41144

The index will take you to many more such bake-offs
HTH,
Avanika
My newly begun blog -
www.yumsiliciousbakes.blogspot.com [Do visit]
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My newly begun blog -
www.yumsiliciousbakes.blogspot.com [Do visit]
Reply
post #5 of 193
I would be interested. I think people should take up close photos of the crumb too if possible.
post #6 of 193
OMG someone else has seen that chocolate cake-off on egullet!! thumbs_up.gif That thread is my bible for chocolate cakes; that's the reason I use the Fudge Brownie Cake (with egullet revisions) for chocolate cake. I never noticed that there were other bakeoffs; thanks for that lostbaker.

It would be so fun to do something similar here, to get a different set of opinions. I like maryjsgirl's suggestion that all participants take pics...not just of the crumb though, but also maybe how the batter rises in the pan?

cupcakeshoppe, are you referring to another scratch bake off? You might also be remembering the cupcake club CCC monthly threads...they all agreed on a single cupcake recipe per month, baked it and reported back on their results...likes, dislikes, etc.
post #7 of 193
YAY! I love this idea!!
post #8 of 193
ceshell, i think that's the same forum I meant. But they were talking about yellow cake... I think.
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
post #9 of 193
Ok I am about to get this party started, lol. I have been wanting to try Rebecca Rather's white on white buttermilk cake forever from "The Pastry Queen". I am not going to post the recipe due to copywrite laws, but if you google you will find it. icon_wink.gif

Two things attracted me to this recipe.

1. THREE sticks of butter!
2. Buttermilk

About the recipe- This is a typical creaming, add eggs, then alternate liquid with dry type of recipe. The plus side? No whipping of the egg whites! It doesn't call for sifting either, but I did. My cake flour looked real lumpy so I thought it would be for the best.


The batter- Yum! I could taste butter, vanilla, and the tang of the buttermilk. The batter itself is thick, but really light. I had to spoon and smooth it into the cake pans.

The look- The recipe called to bake the cake at 350, but I baked mine at 325. Do not wait for the top of this cake to be springy. I took mine out while there was a slight "mush" to the top. I checked with a skewer and it came out clean. The cakes baked up absolutely flat! I made a few cupcakes to see how they would bake up. Now the cupcakes I had issues with, but I it was user error due to over filling them and baking them at 325. They actually did dome slightly, but it's hard to judge how they would have came out if I hadn't messed up. So I will say using this as a cupcake recipe is still up in the air. The cakes didn't rise very much. I baked them in a 9 in (2 in deep) and filled them a little less than half full. They baked up about an eighth inch short of the rim of the pan.


The taste- Lol, I gave a cupcake to my four year old. His response? "mom it taste a little bit like walnuts". To me it tastes like one of those puffy, buttermilk sugar cookies.


The texture- It is very tender and light. I read that the cake wasn't sturdy enough for carving etc. A couple of hours in the fridge and it was fine for torting and carving for me. When at room temperature it did get slightly more delicate, but nothing a serated knife couldn't handle. On a moisture scale of 1-10 I would give it a seven.


Negatives- Pockets in the baked cake. I think this was my fault though. I didn't do anything to knock out the air pockets.


Overall I would give the cake an eight out of ten for a white/butter cake.

Here is a picture of the cake sliced...
Image

Here is a photo of the cake sliced and then I took the slice and torted it.
Image
post #10 of 193
Thanks for posting that mjg! That is my favorite white cake. Just looking at it makes me want to trim the top and chomp it up. You should try it with IMBC and nutella -omg! Heaven! I agree that it is not as fragile at ALL once it's been chilled (I often freeze it). Also you do not have to bake it in 3 pans as per the directions; I always make it in two. I do knock out the air pockets though and I agree, it's a little iffy for cupcakes. Mine actually were so moist they peeled out of the wrappers, and they also domed a bit but then deflated.

Your son is funny: walnuts?! I wonder where he tastes that?! Cute : )
post #11 of 193
ceshell - No problem. I used the same chocolate cake recipe, after meticulously going through near 30 pages of the thread. I haven't gone through any other bake-off, but I plan to soon, when I'll have a many hours free at a stretch.

So how is the bake off going to be conducted? In the same way as egullet? I'd love to be a part of this.
My newly begun blog -
www.yumsiliciousbakes.blogspot.com [Do visit]
Reply
My newly begun blog -
www.yumsiliciousbakes.blogspot.com [Do visit]
Reply
post #12 of 193
Update

I had wrapped a layer up to let sit and try later. Two days later I just had some and it is still moist and good. Just in case anyone wanted to know how well it held up.
post #13 of 193
This sounds like a great way to try out new recipes...yeah birthday.gif
post #14 of 193
Sounds like a great idea thumbs_up.gif . I'm interested. Its a great way of finding that perfect go-to recipe.
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
Reply
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
Reply
post #15 of 193
I am interested too.
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