The Great Scratch-Off...Yellow Cakes - Page 23

Hi everyone! Thanks for all the great info so far. I signed up to do RR's White on White Buttermilk Cake and Ceshell's Not so Lemon Lemon Cake from Magnolia Bakery.

Haven't had a chance to make Magnolia's Cake yet (can't find self-rising flour anywhere....I'm sure Whole Foods will have it, I just have to get there! I have never made my own self-rising flour....anyone know if it will turn out if I just add baking powder and salt to all-purpose flour?

Here are my impressions of the WOW Buttermilk Cake:

1. Flavor:
I LOVED the flavor of this cake! Just the right amount of vanilla and butter flavor. My husband who does not normally care for yellow or white cake said "This is a good cake!" My 7 year-old who normally ONLY eats the icing, ate every crumb and asked for a second piece. We won't count my 4 year-old's reaction (he ate every crumb and demanded a second piece), because he is a cake junkie like his mom and there is no such thing as BAD cake in his world!

2. Texture/Crumb:
Ok...I made this cake in 2-9" rounds, instead of 3. I loved the texture. It somehow seemed dense (which is what I prefer), yet very tender. My husband said it reminded him of poundcake, but definitely not as heavy.

3. Moistness:
Just right...not dry at all.....even on the 4th day, it was still moist and delicious.

4. Ease of recipe:
Easy, nothing unusual. I was happy that I didn't have to whip the egg whites separately.

5. Cost:
It does call for 1 1/2 cups of butter, but if you usually use butter, I think it is average.

6. Ability to convert to cupcakes:
Can't comment as I didn't try cupcakes, but I will definitely try it in the future.

Have to say I loved this cake. I give it a rating of 9 out of 10. I have been using a Martha Stewart Yellow Butter Cake recipe, but found the flavor and texture of this cake to be much better. I will definitely be making this again!

The first times I weighed...can't remember if I sifted before or after. But since I weighed it doesn't matter. Then, after our discussion about weighing vs scooping, I decided to scoop. I sifted it first, then scooped, as the directions state.

Can you do me a huge favor, dkelly? The next time you make it, can you weigh the flour after you've scooped it to see, in weight, exactly how much you're using. God help me, but I've got a bug in my ear with this cake!

The bug is in my ear too! I made this cake twice now, the first time with sifted cake flour (225 grams), the 2nd with measured and then sifted (256 grams). Both times the cakes tasted awesome but shrank a lot. The bottoms were very moist to the point of cohesion - looked like cheesecake. Was still able to use it and still got rave reviews.

I wonder if I should let it cook some more. Currently taking it out of oven when top is springy, toothpick dry and sides haven't pulled away from pan. Hmmm... sounds like at that point it should be a perfectly baked cake! But maybe I should wait till top is browner and sides have pulled away from the pan a bit?

I'm curious about this, too. When I made it, I weighed and then sifted. After reading this thread more in detail, I wondered if I should've sifted the cake flour and then weighed it.

I experienced the same results that you have reported.

Sure artscallion, I'll weigh the flour next time. I'll be making another batch for a Friday (July 3) order, so I'll let you know.

I wonder if you guys tried lowering the oven temp to 325 -330 and lower the oven rack a notch if that would help with the "gummy bottom".......do you all use bake even strips?

Sometimes I do and sometimes I don't it depends if I remember to soak them and put them on the pan..........also depends on how much of a hurry I'm in.

My layers do shrink back some, probably 1/4", but I seem to get some shrinkage with every white/yellow cake recipe. Do you notice that? My chocolate cakes never shrink........hmmmm interesting.



I tried the WOW buttermilk cake this week. I liked it, but my kids and husband thought it was a little dry compared to SW cake. I didn't sign up so I won't go into a huge review. I only used 2 pans instead of the recommended 3 (I'm not sure how 3 would work, it doesn't seem like enough batter for 3 pans)

I always bake on 325. No, I never use bake even strips. I used to years ago, but I dont care for them.

If you are weighing, I don't think it makes any difference. When you are scooping, you are measuring by volume so the volume is changed by sifting. However: the weight is the same whether the flour has been sifted before or afterwards.

Hi all! I can't tell you how glad I am this got started. I have been wanting to try scratch baking (I've only baked carrot cake from scratch in the past) and this was the nudge I needed to get started. I signed up to make three cakes, but due to an illness in the family, I had to go out of town and only baked two cakes just last night...the WBH gold cake and the new Sylvia Weinstock yellow cake.

Sylvia Weinstock's Yellow Cake (new version): I was so excited to try this cake since I had read so many great things about it, but perhaps should have chosen an easier one for my first cake. I don't know what I did wrong, but it just didn't come out right. I shrank A LOT and tasted kind of eggy? My 12 year old described it as "weird". I am not rating this as I am sure it was something I did wrong...I suspect it has something to do with either the consistency of the egg whites or the manner in which I folded them.

WBH Gold Cake:

1. Flavor: Tasted wonderfully buttery. I would be happy just eating the cake (and if you knew how much I love icing, you'd know what a big statement that is). My family LOVED it.

2. Texture/Crumb: I'm not exactly sure what you mean by crumb, but the texture was soft, but not spongy, but not too dense. Maybe tender is the word...almost velvety?

3. Moistness: Very moist (but not sticky) after cooling last night and still this morning. There was none left (I have boys 12, 14 and 20 at home) after lunch, so I can't comment on how well it retained its moisture.

4. Ease of recipe: If I can make it...anyone can make it. No kidding. Nothing fussy about it.

5. Cost: Average....though I don't normally keep cake flour or buttermilk on hand, but may consider doing so now.

6. Ability to convert to cupcakes: I did make a few cupcakes and they baked up very nicely, were moist and were gone before they were completely cooled or even iced. I don't know if a dome or flat is preferable in a cupcake, but mine were flat.

Overall, I'd give it a 9....I'll be making this again.

(edited to add rating)

duplicate post

Hi All. I made Ceshell's Not So Lemon Lemon Cake from Magnolia Bakery. I am not sure that I am going to rate it because I think I did something wrong. The cake was heavy with large crumbs and really not what I was expecting at all.

vicki3336, am so glad you tried that recipe since I submitted. I had the same results as you did. It was just oh-so-good and buttery. Very good crumb and I practically inhaled the cupcakes I made and it was devoured almost immediately at the party I made it for. Thanks for posting your results.

vicki3336, am so glad you tried that recipe since I submitted. I had the same results as you did. It was just oh-so-good and buttery. Very good crumb and I practically inhaled the cupcakes I made and it was devoured almost immediately at the party I made it for. Thanks for posting your results.

vicki3336, am so glad you tried that recipe since I submitted. I had the same results as you did. It was just oh-so-good and buttery. Very good crumb and I practically inhaled the cupcakes I made and it was devoured almost immediately at the party I made it for. Thanks for posting your results.

vicki3336, am so glad you tried that recipe since I submitted. I had the same results as you did. It was just oh-so-good and buttery. Very good crumb and I practically inhaled the cupcakes I made and it was devoured almost immediately at the party I made it for. Thanks for posting your results.

vicki3336, am so glad you tried that recipe since I submitted. I had the same results as you did. It was just oh-so-good and buttery. Very good crumb and I practically inhaled the cupcakes I made and it was devoured almost immediately at the party I made it for. Thanks for posting your results.