All right, my results for in for the actual two cakes I signed up for! I elected to make the Whimsical Bakehouse Gold Cake and the Doubleday White Wedding Cake/Golden Cake.
My Photobucket photos are in the same stream as the other cakes; however, Ill link you to the first cake of this review and you can scroll through them from there. http://s696.photobucket.com/albums/vv321/ceshell/Cake%20Central%20Yellow%20Scratch-Off/?action=view¤t=IMG_9459.jpg
Whimsical Bakehouse Gold Cake
Flavor: This is a tasty vanilla cake, but I must say, I was underwhelmed by the flavor. There just wasnt much to it. It was pleasant, but it didnt wow me. My friend who reviewed it did comment buttery.
Texture: This is on the denser side; I would compare the texture somewhat to the Sylvia Weinstock cake, although it wasnt quite as velvety. Definitely more dense than light and fluffy but still had a fine crumb.
Moistness: Moist, but not overwhelmingly so
Cost: Upper end of moderate. Uses cake flour and buttermilk. It also calls for all extra-large eggs (which are more expensive) and uses 2 yolks in addition to the three whole eggs. So actually you can get some extra value out of the recipe if you are making SMBC.
Ease: Easy. Standard creaming method. Id say the most complicated part of this recipe is simply having to separate two eggs to get the extra yolks.
Cupcake Potential: This baked up nicely into cupcakes.
General: As I said above, to me this was a nice yellow cake, but nothing to write home about. More of a birthday cake than an adult dessert cake. My friend (who called it buttery) liked it but preferred the lighter, airier texture of the Doubleday cake below. However, the flavors of the two cakes dont really compare at ALL (see below review). Its a fine cake, but I dont see any reason to bake it when the Sylvia cake has a similar texture but has that bonus savory factor that this cake lacks. I give it a 7 out of 10.Doubleday White Wedding Cake/Golden Cake
Flavor: This one surprised me! I thought it was ironic that I had submitted the Magnolia Lemon cake and I stated that it really didnt taste lemony. Well guess what: this cake is NOT billed as a lemon cake but it IS lemony! I know it is due to the extract. I actually was about ¼ tsp shy on the extract and ¼ tbsp shy on the grated rind, but even so this tasted like a lemon cake, not a yellow cake IMO. Therefore, it is a little hard to compare to all the others.
Texture: Delightfully light and fluffy. The crumbwell remember, I am challenged in the area of describing crumb, but is this what you mean by a coarse crumb?? Personally I think this cake looks terrible inside, but it is nice and light in the mouth.
Moistness: Surprisingly moist. When I took this out of the oven, and also when I sliced in to it, I was sure it was going to be dry and cornbready even before I cut into it. However it was quite moist. Oh, that was my friends first comment about this cake too: Moist!
Cost: Inexpensive. Uses all basic ingredients, although these days a lemon will set you back a buck LOL
Ease: Easy. Standard creaming method. You do have to grate a lemon if you want to follow the recipe exactly
Cupcake Potential: OK. The cupcakes were nice and light and airy too, just like the cake. But they did that flatten-and-sink thing, unlike the WBH cupcakes.
General: So yes, to my mind, this isnt a yellow cake, but as a lemon cake, its a great recipe. I did not omit the lemon since we were supposed to be sticking to the recipes; I think this might be a nice light cake w/o the lemon factor, but I cant be sure if there would be enough flavor to it without that element. Im sure youd have to up the vanilla in lieu of the lemon. My rating: As a yellow cake: 4 out of 10 (too lemony!). As a lemon cake: 8 out of 10.Final comments
: I first sampled each one plain, and then I put a dollop of Tobas chocolate buttercream on each to assess the cakes with icing. Well, that definitely did not work for the Doubleday cake. Lemon cake+chocolate icingyuk. Each cake had such a completely different taste, I found I had to ice them differently. I filled the Doubleday cake with fresh lemon curd and fresh raspberries, and topped it with raspberry IMBC. Can I just say: YUM. That filling and icing combo really set this cake off. Absolutely a gourmet, grown-up dessert cake. We ate it after dinner and it was a perfect complement to our meal. I filled the WBH cake with a fudge/nutella filling and iced it with Tobas chocolate bc. This was a nice combo for the cake but it absolutely tasted like a kids birthday cake. (Mind you a large part of that is because Tobas is a powdered-sugar icing, but even with ganache or IMBC it would still be a birthday-cakey cake.)
So again for the four cakes I tried, I still like the lovely flavor of the RR WOW cake and will continue to make it. It will be tough to decide if, for some crowds, I should switch to the Sylvia cake because of that velvety come-back-for-more taste in your mouth. I wouldnt bother with the WBH cake, since its fine but nothing special, and I would only bake the Doubleday if I want a lemon cake. Althoughwith that nice light airy textureI must admit, Im now curious about baking that cake without the lemon, to see if I can get a yummy, buttery vanilla cake with that light texture. No! People, hold me back, theres too much cake in my house!!