The Great Scratch-Off...Yellow Cakes - Page 24

I will report on my last 2 cakes tonight.
I am going to try WBH gold cake soon, as I love their other cakes and the reviews so far have been good.
I did my WOW buttermilk by Rebecca Rather review a few pages back. I just wanted to add that I made it again for a party this weekend (top tier of the cake in my avatar, actually) , filled it with chocolate ganache and iced in WBH house buttercream. Interestingly enough, it was much sturdier this time. The only change I made was to let it cool much longer before cutting it. I'm still not sure you could carve it easily, but it was plenty strong enough.
The taste was still fabu and it was gone almost by the time I cut the first slice. SO GOOD! My two-year-old says ...."mmmmmmmmmm".

why all of these extra posts?

It won't let us delete them......

duplicate

duplicate

Hello everyone. Here is my review of "Ceshell's not so Lemon Lemon Cake from Magnolia Bakery":

I halved the recipe and used a 9" round pan. My cake sank (quite a bit ) while still in the oven. I have baked many scratch cakes and I've only ever had a cake sink once (and it was while cooling and only slightly). However, it was obviously something I did or didn't do, because I think others have had success with this recipe

1. Flavor: Nice buttery flavor. I could definitely detect the lemon...it was subtle, but I could taste it.

2. Texture/Crumb: I was not crazy about the texture at all, however it may have been the flour I used. I picked up Gold Medal "Self-Rising" flour at the grocery store (I don't usually use this kind) and when I was in the middle of preparing the cake I realized the recipe calls for "Cake flour (self-rising)". I'm thinking the flour I used was an all-purpose, maybe? My cake had a very coarse crumb which I would expect from all-purpose flour. It also seemed to have almost a slightly "greasy" feel.

3. Moistness: Good...not dry.

4. Ease of recipe: Easy...just slightly more time consuming having to juice and zest the lemons.

5. Cost: Average

6. Ability to convert to cupcakes: did not try

So, based on my results, I would rate this cake a 6 out of 10.
I did think the buttery and subtle lemon flavor would be nice paired with strawberries and cream. So perhaps if I try a different type of flour I will enjoy the texture more.

Hello everyone. Here is my review of "Ceshell's not so Lemon Lemon Cake from Magnolia Bakery":

I halved the recipe and used a 9" round pan. My cake sank (quite a bit ) while still in the oven. I have baked many scratch cakes and I've only ever had a cake sink once (and it was while cooling and only slightly). However, it was obviously something I did or didn't do, because I think others have had success with this recipe

1. Flavor: Nice buttery flavor. I could definitely detect the lemon...it was subtle, but I could taste it.

2. Texture/Crumb: I was not crazy about the texture at all, however it may have been the flour I used. I picked up Gold Medal "Self-Rising" flour at the grocery store (I don't usually use this kind) and when I was in the middle of preparing the cake I realized the recipe calls for "Cake flour (self-rising)". I'm thinking the flour I used was an all-purpose, maybe? My cake had a very coarse crumb which I would expect from all-purpose flour. It also seemed to have almost a slightly "greasy" feel.

3. Moistness: Good...not dry.

4. Ease of recipe: Easy...just slightly more time consuming having to juice and zest the lemons.

5. Cost: Average

6. Ability to convert to cupcakes: did not try

So, based on my results, I would rate this cake a 6 out of 10.
I did think the buttery and subtle lemon flavor would be nice paired with strawberries and cream. So perhaps if I try a different type of flour I will enjoy the texture more.

Hello everyone. Here is my review of "Ceshell's not so Lemon Lemon Cake from Magnolia Bakery":

I halved the recipe and used a 9" round pan. My cake sank (quite a bit ) while still in the oven. I have baked many scratch cakes and I've only ever had a cake sink once (and it was while cooling and only slightly). However, it was obviously something I did or didn't do, because I think others have had success with this recipe

1. Flavor: Nice buttery flavor. I could definitely detect the lemon...it was subtle, but I could taste it.

2. Texture/Crumb: I was not crazy about the texture at all, however it may have been the flour I used. I picked up Gold Medal "Self-Rising" flour at the grocery store (I don't usually use this kind) and when I was in the middle of preparing the cake I realized the recipe calls for "Cake flour (self-rising)". I'm thinking the flour I used was an all-purpose, maybe? My cake had a very coarse crumb which I would expect from all-purpose flour. It also seemed to have almost a slightly "greasy" feel.

3. Moistness: Good...not dry.

4. Ease of recipe: Easy...just slightly more time consuming having to juice and zest the lemons.

5. Cost: Average

6. Ability to convert to cupcakes: did not try

So, based on my results, I would rate this cake a 6 out of 10.
I did think the buttery and subtle lemon flavor would be nice paired with strawberries and cream. So perhaps if I try a different type of flour I will enjoy the texture more.

Hello everyone. Here is my review of "Ceshell's not so Lemon Lemon Cake from Magnolia Bakery":

I halved the recipe and used a 9" round pan. My cake sank (quite a bit ) while still in the oven. I have baked many scratch cakes and I've only ever had a cake sink once (and it was while cooling and only slightly). However, it was obviously something I did or didn't do, because I think others have had success with this recipe

1. Flavor: Nice buttery flavor. I could definitely detect the lemon...it was subtle, but I could taste it.

2. Texture/Crumb: I was not crazy about the texture at all, however it may have been the flour I used. I picked up Gold Medal "Self-Rising" flour at the grocery store (I don't usually use this kind) and when I was in the middle of preparing the cake I realized the recipe calls for "Cake flour (self-rising)". I'm thinking the flour I used was an all-purpose, maybe? My cake had a very coarse crumb which I would expect from all-purpose flour. It also seemed to have almost a slightly "greasy" feel.

3. Moistness: Good...not dry.

4. Ease of recipe: Easy...just slightly more time consuming having to juice and zest the lemons.

5. Cost: Average

6. Ability to convert to cupcakes: did not try

So, based on my results, I would rate this cake a 6 out of 10.
I did think the buttery and subtle lemon flavor would be nice paired with strawberries and cream. So perhaps if I try a different type of flour I will enjoy the texture more.

I'm posting this amongst the threads I've been on recently...but:

If you want to stop CC from making your post 10x in a row, since there is obviously a glitch on the entire site right now, then: as SOON as you hit SUBMIT, close your browser window. I know it's a PITA but it's better than seeing your post over and over and over. This trick has worked for me at least 4 times now!

mla, I definitely think the fact that you did not use cake flour has affected your results.

FWIW I cannot find self-rising cake flour either, so I just use the conversion (i.e. add baking soda...or is it powder?...and salt "x" amount per cup of flour). I should have mentioned that when I first posted the recipe

Thanks Ceshell...I'll give that a try next time.

Btw, I tried the WOW cake based on your positive comments and it was FABULOUS...my new favorite...so, thanks for that too!

Thanks Ceshell...I'll give that a try next time.

Btw, I tried the WOW cake based on your positive comments and it was FABULOUS...my new favorite...so, thanks for that too!

Thanks Ceshell...I'll give that a try next time.

Btw, I tried the WOW cake based on your positive comments and it was FABULOUS...my new favorite...so, thanks for that too!

We should actually be thanking snarkybaker for that WoW recipe; I baked it for the first time based on her recommendation