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The Great Scratch-Off...Yellow Cakes - Page 22

post #316 of 420
Quote:
Originally Posted by nrsanna

Question about the WOW Buttermilk cake: How white v. yellow is it? Thanks!


I have a pic of this cake a few pages back - take a look!
post #317 of 420
Ceshell- Lord you made a lot of yellow cakes! Hope you found a winner! Found the pic and it looks great. Thanks!
post #318 of 420
Quote:
Originally Posted by bobwonderbuns

Okay I'm going to jump right on in here and ask a question (I have not yet read the entire thread so I don't know if this has been addressed or not): Sylvia's white cake -- I find that it bakes up great one day and very dry the next -- I've also heard others have this same problem. Have any of you had this issue? If so, what can be done about it (if anything)?


I didn't have this problem at all; I was eating it two days later and it was still delicious. However, I made cupcakes, so the cupcake liner may have helped to seal in the moisture. Just a thought.

To CindyD333 - your experience with the new SW recipe has happened to most of the other people who have tried that version. I am glad to read about it because I know there is no way I am going to try the +1c milk version. I don't even remotely understand how a cake is supposed to accommodate that much more liquid icon_confused.gif . As I mentioned, I used to have the exact same problem with ALL of my white cakes until I started weighing my flour - each cake had been 1/4-1/2c short on flour! So I learned that not enough flour=nice rising cake which then shrinks unbelievably on cooling. The sides shrunk by 1/2" all the way around--I had to consider every cake to be a full inch smaller than the pan size! icon_eek.gif

OK so who didn't have this problem with the extra cup of milk??
post #319 of 420
I didn't have any problems with SW new recipe and in fact I've switched to just using this version.

I used to think her original recipe was drier as the days went on too, so I agree with bobwonderbuns about that.

My experience with her first original recipe was that the batter was way too thick, so the addition of the 1 cup of milk made sense to me when I saw it.


I love her new recipe............I don't weigh my flour.........and I'm puzzled that so many people are having problems with it.

I really think the secret is using extra fine gran sugar, creaming until it's double in volume and whipping the egg whites enough. Even with the addition of the 1 cup of milk, the batter is still not a "pour type" batter, it's still pretty thick.
post #320 of 420
BobWB, do you sift your flour and or weigh it? I measured out the flour then sifted it, remeasured. I ended up with at least 1/4 to 1/3 left in the bowl that didn't go into the batter. Next time I'll weigh it.

What should the weight be for one cup of cake flour? I've seen different comments on this topic.
post #321 of 420
My box of cake flour states 32g per cup.

ALSO A NOTE: UPDATE ON THE DOUBLEDAY RECIPE:
I reviewed this cake on the day it was made. I ate another slice (for breakfast icon_wink.gif) yesterday and I must say, I thought it had gotten a bit drier and finally had that "cornbready" thing people complain about. My husband had a slice last night and disagreed with me but he's a cake muggle, what does he know. lol. Anyway I just wanted to put that out there. One caveat: it had been refrigerated due to the filling and icing, so that may have affected it. Or, perhaps it was just my imagination. If anyone else tries this cake, save some for later, I'd love to hear your opinion about that!
post #322 of 420
Quote:
Originally Posted by CindyD333

BobWB, do you sift your flour and or weigh it? I measured out the flour then sifted it, remeasured. I ended up with at least 1/4 to 1/3 left in the bowl that didn't go into the batter. Next time I'll weigh it.

What should the weight be for one cup of cake flour? I've seen different comments on this topic.



I sift the flour then measure it for cakes but don't sift and measure for cookies. I like cake flour for the cakes but I've had no problems with all purpose flour either. Sylvia's cake just baked inconsistently for me -- sometimes too dry, sometimes just right. But on the times it baked just right DH said it got drier day after day as opposed to some of my other recipes which stayed great for a few days. I've heard other bakers having this same problem with her recipe -- I'm looking forward to trying the new one with the extra milk in it though. Will keep you posted! icon_rolleyes.gificon_lol.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
post #323 of 420
OK you guys I think I just figured out why the NEW SW Classic Yellow cake was coming out OK for me.

Today for the first time I actually READ the recipe (I usually make it from memory since I've made it so many times) Well, I noticed it calls for 2 1/4 cups of SIFTED cake flour NOT 2 1/4 cups cake flour sifted.

I have been measuring my flour out and then sifting it and I think that's why my cakes are not coming out gummy and wet like those of you who are having problems with this.

I ended up sifting and then measuring and there was about 1/3 cup extra left in the bowl.

I will continue to measure and then sift and add ALL the flour because I think it really needs this additional flour with all the additional liquid.

So to those of you having problems with the new recipe, do you measure and then sift or sift and then measure?

I really need to pay more attention to recipes don't I? But, in this case it worked out for me. icon_wink.gif
post #324 of 420
I measured, then sifted. Remeasured and ended up with about 1/3 cup left in the bowl, too. I didn't add it back and had a shrunken cake. Will try it with the unsifted 2 1/4 measured cups next time.
post #325 of 420
Great info dkelly! I always ignore the measured/sifted sifted/measured part because I figure, I weigh my flour so it doesn't matter if it's sifted first or last: it will always weigh the same!! This is handy to know, in case I try the updated recipe. thumbs_up.gif
post #326 of 420
Quote:
Originally Posted by giraffe11

OK, I made the
Great American Cakes
by Barbara Kafka
Gourmet December 1987 recipe that Naty submitted today......for Father's Day

Judging Criteria
1. Flavor - good, but not anything remarkable really. I would have liked more vanilla flavor or something.......
2. Texture/Crumb - nice. Not too heavy or dense. Soft, but plenty sturdy. I'm sure you could carve this and/or stack it easily. Had none of that "cornbreadiness" that some scratch cakes have.
3. Moistness - good, medium moistness.
3. Ease of Recipe - simple, cream, then alternate
4. Cost of Recipe - stick and a half or butter and three eggs......I guess kind of average
5. Ability to convert into cupcakes - did not try

There was plenty to like about this cake and yet I wanted to be wowed a little bit more in the flavor dept. If I made it again, I would add more extract of some sort.....maybe just more vanilla, but something.
Husband and brother-in-law both enjoyed it though. I ended up serving it with a covering of chocolate Meringue Buttercream. Simple and good but not a "eureka!".
I would give it a 7.



I appreciate you trying the recipe!!! Thank you for your input....I am always for constructive criticism. I agree with the need for a little more extract.

Have a great day icon_smile.gif

Naty
Smile..... it does wonders for you & others!
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Smile..... it does wonders for you & others!
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post #327 of 420
I am planning to make my last 2 cakes on Monday or Tuesday night......so I will just get my report in under the proverbial wire. Is everyone else done with these? There seem to be a lot of cakes still unaccounted for.
?
post #328 of 420
Thread Starter 
I'm done. I might attempt the new SW recipe but I've completed the ones that I signed up for.

For all those wanting to participate in the Cheesecake Scratch-Off...please try to get their recipes in by Tuesday, June 30th. Please post the recipe in the Original Scratch-Off thread....it will be easier to list the recipes if they are all in the same thread. There are several recipes already posted there. I'll start a new post, like we did for the Yellow Cake Scratch-Off, on July 1st. So far, the cheesecakes will need to be BAKED cheesecakes and will be judged on:

Taste
Texture
Crust
Cost
Ease of Preparation

Can anyone else think of anything else that they should be judged on? Also, are there any rules that need to be changed for next month?
Darlita
Die-Hard Scratch Baker

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

Time...and baking heals all wounds.
Your only competition should be yourself.
Reply
post #329 of 420
dkelley, when you make the new sylivia weinstock cake do you dip and sweep your flour when measuring or spoon into measuring cup? 2 1/4 cups cake flour dip & sweep =292.5 grams, spooned=256.5, sifted into cup = 225 grams. Big differences no?

Thanks.
Formerly The Casual Kitchen. Just here for cake
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Formerly The Casual Kitchen. Just here for cake
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post #330 of 420
Quote:
Originally Posted by TheCasualKitchen

dkelley, when you make the new sylivia weinstock cake do you dip and sweep your flour when measuring or spoon into measuring cup? 2 1/4 cups cake flour dip & sweep =292.5 grams, spooned=256.5, sifted into cup = 225 grams. Big differences no?

Thanks.



Yes......huge difference it's amazing. I aerate the flour with my spoon first and then spoon into the cup leveling off with a spatula. (then sift)

I do end up with about 1/3 cup extra because I measure and then sift. (even though the recipe clearly says to sift and then measure) but I think the new recipe really needs the extra flour.
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