OK I did a bad thing. I baked two recipes. But not the ones I signed up for!
I was making cakes for my daughters teachers and wanted to use a TNT recipe so I made the Rebecca Rather/WOW Buttermilk. At the last minute I decided to make cupcakes for the rest of the staff so I thought it would be a good chance to try the SW recipe since everyone was raving about it. I DO still plan to bake the two I signed up for! But that wont be til the end of this week or early next.
SoI figured I might as well add my reviews to the mix.
I signed up for Photobucket so that I could post photos. I just have far too many to post in this thread. http://s696.photobucket.com/albums/vv321/ceshell/Cake%20Central%20Yellow%20Scratch-Off/
I'll attach the two cuppies side by side though, here in the thread, for easy reference.Sylvia Weinstock's Classic Yellow Cake
Flavor: I dont know what it is about this cake, but I have to agree, it really has a delicious flavor. I think its the sour cream. I know it is billed as a buttery cake but thats not what Im gettingI just get yummy.
Texture: This is an area where I dont really know how to describe cake! I want to call this dense but light. Is that a texture? It didnt have big fluffy air pockets, yet it didnt feel heavy in the mouth. VelvetyI agree with whoever used that term for this cake.
Moistness: Moist; great mouth-feel. Moist but not wet. Melts in your mouth.
Cost: Moderate. More $ than normal due to the cake flour and entire container of sour cream.
Ease: Moderate. I used to fear folded-egg-white recipes but I have since learned that you dont have to be quite so precious about getting the ew in. The extra step is surely a pain in the butt but it doesnt ruin my day.
Cupcake Potential: I ONLY baked cupcakes, and they came out fine! They were a little fragile coming out of the oven and a few wrappers separated, but mostly due to user error. I did not use any cupcake baking techniques to attempt to get domed tops. Mine cooled to flat. I think I overfilled the tins (even though I got 27 cc's out of the recipe) as the edges stuck to the cupcake tin during the rising part of baking...so that created unsightly edges. I did turn them onto a cooling rack but I uprighted them immediately. Although it imprinted them, they remained sturdy.
A very, very tasty cake. As I mentioned, I cant put my finger on it; on the one hand its missing something for me, which I think is the vanilla-y, buttery flavor. On the other hand, it has its own richness and delectable taste, that I found myself craving more. I planned to freeze at least one to use to compare when I bake my other two cakesbut I couldnt help myself, I ate them all
. I give it an 8.5 out of 10Rebecca Rathers White on White Buttermilk Cake
Flavor: I just LOVE the flavor of this cake. The buttermilk zing and vanilla-y goodness makes this one of my favorite cakes ever.
Texture: Remember, I dont know how to describe the crumb. How embarrassing. I would call this light andoh I give up. It is not velvety and melty like the SW cake. Its just light and cakey. I need a lesson in cake evaluation.
***BTW I dont find this cake fragile at all, once its cooled. I have torted and stacked it numerous times. Do not fear this cake!***
Moistness: Moderate. Not even remotely dry, but not super-moist like a box cake. Its just kind of normal and just right for me.
Cost: Moderate. Uses cake flour. However, egg whites-only mean you can get more value if you have a custard or lemon curd on the menu.
Ease: Easy. The hardest thing about this recipe is not eating all of the batter with a spoon
Cupcake Potential: NO. I have tried this recipe as cupcakes numerous times, and they always fail. Although I describe the moistness factor as moderate, I am describing kind of the mouth-feel. In actuality though, they bake up so moist that the wrappers always, and I do mean ALWAYS separate. I have that in my Photobucket stream. Also they flatten up something fierce, even to the point of caving in just a little. If you need flat cupcakes with no wrappers though, go for it
I just love this taste. To me it has a sophisticated flavor. I agree with MJGs earlier review where she said it tasted kind of like a butter cookie. Thats a good thing in my book! 9 out of 10.
For what its worth, I did not have any problems with the SW cake. I dont know if baking cupcakes had anything to do with it, but they all baked up evenly with none of that gummy bottom layer people are complaining about.
I only had one taster, which was my dh. He had no idea which recipes Id baked, and he voted for the RR/WOW cake. I love them both, but for different reasons.
Please remember to view the pics here!! http://s696.photobucket.com/albums/vv321/ceshell/Cake%20Central%20Yellow%20Scratch-Off/
. Click on the first picture so that you can read my comments under each pic. I've never used photobucket so I hope I did that right.