And on Sylvia's--this is just my take on it--it works so good for me the way I do it because separating the eggs and beating them never works for me but I mean do these according to the formula so that we can be all consistent & stuff--but but but
I typod the ingredients when I copied it to my notebook
So I was using 2.5 cups of cake flour (instead of the 2.25 that it calls for)and it works like crazy good
Plus for me I drop two egg yolks and I add the rest to the creamed butter & sugar--add them one at a time--after all is incorporated at the end beat it for 2 mins.
Just some white cake thoughts for you unless they're yellow 
Question: would it matter if we scaled down the recipes we're trying? Some recipes don't do well with scaling up or down.
I'm so excited!
I Want to try:
1. Great American Cake
2. Vanilla Buttermilk
3. All Purpose Buttery Yellow
4. Sylvia Weinstocks
5. Toba Garret's
plus of course my standby All Occasion Downy Yellow Butter Cake
Gosh will have to narrow down my list! So hard to choose!
All the recipes sound so yummy. Its a hard choice. So far I have chosen:
1. Sylvial Weinstock's Classic Yellow Cake
2. Magnolia Bakery's Yellow Cake
3. Vanilla Buttermilk Cake from Sky High
I might try CakeMan Raven's recipe for Yellow Cake from Tiffrain. It depends on how much time I have.
GOSH...I'm so excited to get started. Later on tonight, I'll take Morecakeplz's suggestion and start a new thread with all the rules, the recipes, judging criteria, and the deadlines.
i will wait for the final list of recipes to make my choice.
is it okay to halve the recipe? cause it's just me and DH in the house and no one's gonna be eating cake 
(well not a lot of it, we're on a "sugar is evil" diet)
am excited for this. let's call it yellow cake battle royale LOL
GAME ON!
ETA
when you start the new thread could you post the link here? also where are you gonna put it? general section? Thanks so much for doing this
Does anyone follow the Daring Baker? They pick a baking topic for each month (May is Strudel) and members bake up their version and post it on their blog/website. The Daring Kitchen has a master list of the Daring members and you can visit each blogger and view their creation. It is fun, but time consuming. There must be hundreds of hundreds members.
http://thedaringkitchen.com/recipe/apple-strudel
No problem...I have a lot of time on my hands. I don't think that cutting the recipes in half will be a problem. I also planned to do that because its just me and my mother....no hubby yet 
.
I will try to post a link into the new thread. Does anyone know how to do that? I'm not too computer and internet savy 
.
I haven't heard of the Daring Baker but I'll check it out.
Does anyone follow the Daring Baker? They pick a baking topic for each month (May is Strudel) and members bake up their version and post it on their blog/website. The Daring Kitchen has a master list of the Daring members and you can visit each blogger and view their creation. It is fun, but time consuming. There must be hundreds of hundreds members.
http://thedaringkitchen.com/recipe/apple-strudel
Oooh oooh I make killer struedel!!!
(But I can't eat it either--sniff 
so the less temptation the better kwim?)
Sorry, Maryjsgirl, we didn't mean to make your feel left out
. How does everything sound to you? Any suggestions are welcome. That goes for anyone in the forum....any suggestions are welcome. I sometimes don't look through the whole forum before posting a reply.LostBaker, Naty, and I have all kinda have taken the reigns on this project. Once again...all input is welcome.
No problem!!! I am in the process of moving sometime this week or the next so I might not even have access to a computer for a while. I'll be checking in to see what is going on. Hopefully, I'll have time to try one of the yellow cakes.....will let you know.
Please ALL suggestions and ideas are welcome!!!!!!
Thanks everyone!!!
Naty
Naty, That is a good idea to know which recipes have been tried as cuppies
I bake a lot of cuppies so this info is REALLY important to me.The first yellow cake recipe that I submitted I've used a lot for cuppies. They bake up well and I've never had any problems out of the recipe....Not to sell the recipe on anyone. I personally believe that just about any cake recipe can be made into cuppies, though. It's just a matter of adjusting the baking time. I've made just about all my cake recipes into cuppies and never had a problem.
[/quote]
Hey Lita,
For me I always try to half a recipe if I'm making cupcakes (we are only a family of 4). So the fact that a recipe calls for an even number of eggs is important for the halfing part. It's kinda hard to half a 3 egg recipe!
Thanks,
Naty
Dang! Where'd this thread come from???? Lol....got some catching up to do!
It was started... died a little... got resurrected. Catch up!
Naty, That is a good idea to know which recipes have been tried as cuppies
I bake a lot of cuppies so this info is REALLY important to me.The first yellow cake recipe that I submitted I've used a lot for cuppies. They bake up well and I've never had any problems out of the recipe....Not to sell the recipe on anyone. I personally believe that just about any cake recipe can be made into cuppies, though. It's just a matter of adjusting the baking time. I've made just about all my cake recipes into cuppies and never had a problem.
Hey Lita,
For me I always try to half a recipe if I'm making cupcakes (we are only a family of 4). So the fact that a recipe calls for an even number of eggs is important for the halfing part. It's kinda hard to half a 3 egg recipe!
Thanks,
Naty[/quote]
I'm not sure if you were serious--but just take one egg and beat it and then use half--just a half-egged thought for yah.
I don't see how a scoring points system would work all that well, as everyone has their own opinions and it is very subjective. I baked a cookie a couple of weeks ago that blondebaker gave a 9 in her weblog and I would've given it about a 2.....Why don't we just decide on the different things we want people to comment on.......like flavor, moistness, crumb, texture, etc.....whatever you want everyone to comment on for each recipe. That way we at least have a description of various elements, which is more helpful to me than a 6. Do ya think?
Lost baker.....no apologies necessary. You're enthusiastic and that's great. I just know I can't bake 8 or 9 recipes (or probably even 4 or 5) for fun in 2 weeks...... I have to do wedding cookies this week and am testing 3 orange cakes for a birthday...... so, I will squeeze a yellow cake in too. Maybe a couple more next week.
I agree with you giraffe, doing a point system would not really be too fair. I think that just noting the following would be ideal:
texture / crumb?
dense / moist / fluffy?
difficulty?
cost?
flavor?
good for cupcakes?
TO ALL.........Here is another suggestion:
1) We all pick which recipes we will be baking (all 8 or 9 recipes will be tested). You can pick more than one recipe if you like).
2) We get an entire month to bake the cakes (that way we are not all stressed or too busy). I don't think we should be rushing as this should be a fun experience.
3) After all the recipes are baked, then a date can be selected for all the persons to post their findings.
What do you all think?
Where have I been all this time? All the recipes that Naty posted I use, they are also my favorite especially the Great American cake and The Cheese cake, very good. I am going to try the challenge as well. To be honest I am not good at whisking egg white and mixing it into the other ingredients. Any tips for those recipes that requires this method?????
Hey majormichel, I am glad you like my recipes!!!!!!!
For folding merengue with rest of "cake batter" I do the following:
egg whites to be cold, add cream of tartar for stabilization. Whip to the consistency of "hair mouse" then gently fold big spoonfuls into the "cake batter" and blend with a folding motion by hand just till the merengue "dissapears". Hope this helps!
Thanks,
Naty
or post your review as soon as you can. cause some people might not be able to post on a specific date given schedules.
Naty, That is a good idea to know which recipes have been tried as cuppies
I bake a lot of cuppies so this info is REALLY important to me.The first yellow cake recipe that I submitted I've used a lot for cuppies. They bake up well and I've never had any problems out of the recipe....Not to sell the recipe on anyone. I personally believe that just about any cake recipe can be made into cuppies, though. It's just a matter of adjusting the baking time. I've made just about all my cake recipes into cuppies and never had a problem.
Hey Lita,
For me I always try to half a recipe if I'm making cupcakes (we are only a family of 4). So the fact that a recipe calls for an even number of eggs is important for the halfing part. It's kinda hard to half a 3 egg recipe!
Thanks,
Naty
I'm not sure if you were serious--but just take one egg and beat it and then use half--just a half-egged thought for yah.[/quote]
No I was not kidding Just didn't know if I should use the yolk or the egg white for the 1/2 egg. Duh! Do I feel stupid Why didn't I think of that!!!!!!!! LOL 
Hey maryjsgirl. On the strength of your recommendation and photos, I'm going to do your white on white as the middle tier of a 3 tier stack, with chocolate hazlenut mousse filling............. We'll see just how sturdy it is or is not! Ha Ha Ha......maniacal laughter..........
Oooh girl you are going to looooooove that cake! It is AWESOME paired with chocolate/hazelnut filling. I have stacked this cake numerous times, it does fine, as long as you properly dowel just like any other cake.
Hey ceshell, make sure you submit that "chocolate/hazelnut filling" when we do the "fillings scratch-off". It sounds delicious!
Naty
Where have I been all this time? All the recipes that Naty posted I use, they are also my favorite especially the Great American cake and The Cheese cake, very good. I am going to try the challenge as well. To be honest I am not good at whisking egg white and mixing it into the other ingredients. Any tips for those recipes that requires this method?????
Hey majormichel, I am glad you like my recipes!!!!!!!
For folding merengue with rest of "cake batter" I do the following:
egg whites to be cold, add cream of tartar for stabilization. Whip to the consistency of "hair mouse" then gently fold big spoonfuls into the "cake batter" and blend with a folding motion by hand just till the merengue "dissapears". Hope this helps!
Thanks,
Naty
What is hair mouse?
Woww, this thread has really picked up. I hope there are enough people to try each recipe twice. Tomorrow, a final list of all submitted recipes can be made, after which everyone can choose what they want to bake.
And I was planning on halving or even 'quartering' the recipes. Is it not ok to do that? I've always scaled up or down as I felt appropriate. What do we do about these recipes? I thought I'd do one small layer and the remaining cupcakes, like 2-3. If we can't scale down directly, could someone who understands scaling post revised versions or something?
Where have I been all this time? All the recipes that Naty posted I use, they are also my favorite especially the Great American cake and The Cheese cake, very good. I am going to try the challenge as well. To be honest I am not good at whisking egg white and mixing it into the other ingredients. Any tips for those recipes that requires this method?????
Hey majormichel, I am glad you like my recipes!!!!!!!
For folding merengue with rest of "cake batter" I do the following:
egg whites to be cold, add cream of tartar for stabilization. Whip to the consistency of "hair mouse" then gently fold big spoonfuls into the "cake batter" and blend with a folding motion by hand just till the merengue "dissapears". Hope this helps!
Thanks,
Naty
What is hair mouse?
Sorry.......hair mousse
Yeah..your right, Naty. It can be difficult to half a 3-egg recipe but I do what K8memphis does, I beat the last egg and pour in half.
Oh...for the judging. We can do both a list of characteristics like Naty said and the number system to sum things up. I posted something about this earlier in the thread but I don't know how to go about posting in this post . I'm much better in the kitchen than I am on a computer 
for scaling recipes up or down, I divide in 3rds for 3 egg recipes. More exact that way
I also agree that we should have a month to bake. We can discuss our findings while the baking period for the new recipes begins. That way, we aren't wasteing time, and people have time to do things as convenient.
OK. Several people want to have the entire month to bake..which might be a bad idea...and then report the findings and declare a winner in the beginning of the following month's baking. We could make the deadline for posting results the 1st then tabulate and declare the winner on the 5th?
How does everyone feel about this? Would things get too confusing reporting and voting on one type of cake while starting another?
If we select this schedule, then we definately have to have our recipes posted and selected before the 1st of the month so that things don't get too crazy?
I like whoever had the idea of starting new threads for each bake off. It will be a lot more organized and easier to keep up with.
I'm with maryjsgirl. New threads for each catagory. That way, we can decide upon which recipes to try and begin baking them for one month, while discussing the results of the month's previous on the other thread. I don't think that would get too confusing and it would maximize time.
Hey ceshell, make sure you submit that "chocolate/hazelnut filling" when we do the "fillings scratch-off".
Naty
I'd love to, but it's not a scratch recipe...it's called "Nutella" 
Actually I have done hazelnut fillings before but hazelnut paste is $$$$ so I usually just go with a jar of the spread.
OK, has anyone compiled all of the recipe's into one list for the month? I think we are up to 14, yes? LOL
If no one else gets to it, I can compile them all.......but right now I'm having a mini-bakeoff of my own with three orange dreamsicle cakes, since I just got my toddlers in bed......busy night.
Tiffraine, I am making your buttercream tonight too. I used to make something similar, but lost that recipe......so now I'll try yours.
THanks, Heather
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