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The Great Scratch-Off...Yellow Cakes - Page 9

post #121 of 423
MoreCakePlz - Serious_Cake's directions are in the youtube video with the recipe. Just type in "Yellow cake recipe" and hers is the first video to pop up. The recipe is pretty easy, it doesn't require whipping egg whites, just sifting. I have whipped the whites and folded them in seperately before, and it makes very, very little difference with this cake. If I am adding a lot of heavy ingredients (like fruit purees) I add an extra 1/2 tsp. baking soda and it comes out just perfect. Your pictures look about right, you couldn't have overbaked it too much.
post #122 of 423
Thanks for the info, sayhellojana. I looked at the video and did everything the same expect whipping the egg whites. And now Iâm thinking I UNDER cooked the cake (thatâs a first). I baked at 350 for 35 minutes and not the 40-50 minutes that the video suggests.

Regardless, it was moist and tasty. Thanks for the recipe.
post #123 of 423
[quote="moreCakePlz"]
Quote:
Originally Posted by cakesweetiecake

Quote:
Originally Posted by artscallion

Quote:
Originally Posted by sayhellojana

Sylvia Weinstock's, on the other hand, reminded me of why I am exclusively a scratch baker. You just cannot get that kind of refined, delectable, quality result out of a box. I don't care what anyone says. superb!



So, what rating what you give this cake?

All of these great reviews!! I have to try Sylvia's cake out!! I cant wait until I have some free time!!


Maryjsgirl, that looks delicious.



Wait.... I'm not seeing Maryjsgirl's picture! Is it just me icon_cry.gif

CasualKitchen, can I also get a copy of you comparison spreadsheet? I'm addicted to charts and comparisons too. A few months ago I was into Red Velvet cakes and I made a spreadsheet with about 10 different recipes so I could see how they differed. I'm one exciting mama.



Here is the direct link to the photo.

http://i61.photobucket.com/albums/h47/maryjsgirl/randomsss018.jpg
post #124 of 423
Wow.........thank you all so much for doing this. I've really enjoyed reading the reviews on some of the recipes I've been wanting to try.

I'm a Sylvia Weinstock Classic Yellow cake fan, and since I've had such success with it I've been hesitant to try something else.

One question I do have about the SW Classic Yellow cake is...........Which recipe did you all use?

I have her new book Sensational Cakes and in the back of the book are some of her recipes.

She has changed the Classic Yellow cake recipe slightly...........the new recipe calls for 1/2 tsp ginger and 1 cup of milk. Everything else is the same.

I've tried it once with the ginger and milk and it comes out extremely moist, a lot more moist then without it as you would imagine. I couldn't really detect any "ginger" taste at all, but it is only 1/2 tsp.

Have any of you tried the *NEW* Sylvia Weinstock Classic Yellow Cake recipe yet?

In fact I'm making one this afternoon.
post #125 of 423
Thread Starter 
Hello All....the SW recipe I submitted came from the internet at About.com. I googled the recipe and thats what came up.

I haven't tried the new recipe yet but it sounds yummy icon_biggrin.gif
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 #126 of 423
Quote:
Originally Posted by Lita829

Hello All....the SW recipe I submitted came from the internet at About.com. I googled the recipe and thats what came up.

I haven't tried the new recipe yet but it sounds yummy icon_biggrin.gif



Yeah the internet one is the one I've always used so when I got her book I thought it was a misprint icon_surprised.gif I was like......"wait a minute that isn't the correct ingredients."
post #127 of 423
Thread Starter 
Hmmmm...I wonder icon_confused.gif Maybe it was a misprint. I'll have to get the book because I want to make the correct recipe, even though the one I got off the internet was DELISH icon_smile.gif
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 #128 of 423
dkelly, could you please tell me at what point she adds the milk and ginger? I can't wait to try it! Thanks!
post #129 of 423
I will only have a budget for one, so I'm gonna go with the modified version of cakeman raven's red velvet. Will bake it tomorrow probably.
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 #130 of 423
I have the Sensational Cakes book...

the recipe calls for the addition of ginger to be sifted along with the flour, baking powder and salt...

the milk is to be added after the egg yolks have been blended...along with the vanilla...

if anyone needs more detailed instructions, please let me know and I'll post the entire recipe...
post #131 of 423
ericaplh,

If it is no trouble, I would love to see the entire recipe.

Thanks,

Melanie
post #132 of 423
ericaplh...........Thanks for answering for me, I just logged on so I hadn't seen that question til now.

I made it with these 2 added ingredients again this week and let me just say this cake melts in your mouth...............any mix baker who says scratch cakes are dense and dry needs to try this recipe.


I can't bring myself to NOT use it! It's the best......really. icon_biggrin.gif
post #133 of 423
post #134 of 423
Thanks ericaplh! Quick question for anyone who has tried this cake, have you tried adding the eggs all in one step before? If so were the results similar?
post #135 of 423
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