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The Great Scratch-Off...Yellow Cakes - Page 26

post #376 of 423
so.....here is my question. How many people are going to change the yellow cake they use b/c of a cake they tried in the scratch-off? I know I am using the WOW buttermilk cake as my white cake forever now.......or until the white cake scratch-off when I change my mind. I am still undecided on which yellow cake I will adopt though. Did this process change anyone from their own previous favorite?
post #377 of 423
moreCakePlz.....thanks so much for making this spreadsheet. It is so nice to see everyone's comments together.
post #378 of 423
Now I know y'all said Sylvia's original cake won the battle, but the new recipe has an additional cup of milk added which apparently helps it stay moist for days after. Was this taken into consideration or did I miss it?
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
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post #379 of 423
Quote:
Originally Posted by bobwonderbuns

Now I know y'all said Sylvia's original cake won the battle, but the new recipe has an additional cup of milk added which apparently helps it stay moist for days after. Was this taken into consideration or did I miss it?



A few people tested the "new" version and there was a lively discussion (starting on pg 11 I think) going on about problems with the modified recipe. Two people gave it an official rating so its final score was 4.5. It is the second to last column in the spreadsheet.
post #380 of 423
Okay, got it. I fly through these threads and often miss things (which accounts for some of the "uninformed" questions I've been known to ask...) icon_rolleyes.gificon_lol.gif I quit using Sylvia's original cake because it baked up either too dry or just right and dried out the next day. The cake washes didn't help any either -- they just saturated a dry cake and I had one actually fall apart on me three hours before delivery (I really should post that pix)! icon_rolleyes.gif Okay thanks for the info!! icon_biggrin.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
Reply
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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post #381 of 423
I'm one of the few that loves Sylvia's new classic yellow cake recipe. I agree bobwonderbuns, I've always thought the original recipe was just a tad too dry, even when I was very careful about not over baking.

I think the addition of the milk is exactly what this recipe needed. icon_smile.gif
post #382 of 423
Quote:
Originally Posted by giraffe11

so.....here is my question. How many people are going to change the yellow cake they use b/c of a cake they tried in the scratch-off? I know I am using the WOW buttermilk cake as my white cake forever now.......or until the white cake scratch-off when I change my mind. I am still undecided on which yellow cake I will adopt though. Did this process change anyone from their own previous favorite?



I didn't fall in love with the one I tried, so so far I haven't changed anything. But based on the results, I may try another few recipes. Hopefully I'll find one that I love amongst those, especially after reading everyone's results - the pictures and comments were so helpful!!
post #383 of 423
Quote:
Originally Posted by giraffe11

so.....here is my question. How many people are going to change the yellow cake they use b/c of a cake they tried in the scratch-off?



I've switched for good from Toba garrett's to my own slightly modified version of Sylvia's. I'm keeping the ginger from the newer recipe. But cutting down the additional milk from 1 cup to 1/4 cup.
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
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Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
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post #384 of 423
I am still wanting to try the new version of Sylvia's. Is 1/4 c of additional milk enough to keep it moist, in your opinion? I know several people had commented that her orginal cake was good the first day and then got dry after that.
post #385 of 423
Quote:
Originally Posted by giraffe11

I am still wanting to try the new version of Sylvia's. Is 1/4 c of additional milk enough to keep it moist, in your opinion? I know several people had commented that her orginal cake was good the first day and then got dry after that.



I haven't had that experience, giraffe. In fact, I over baked it once by about ten minutes when I accidentally unplugged my microwave (which I use as a timer.) It was perfectly moist for the three or so days before we finished it off. I didn't perceive any change at all over that time.

I'm convinced that there's some simple difference in how the two camps are making these two recipes. Something so simple and obvious that nobody's seeing it. Think about it. The folks who love the new recipe all have the same problem with the original. The folks who love the original all have the same problem with the new version.

I suggest you go ahead and try both giraffe. Maybe you will be the one who can shed some light on this mystery.
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
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Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
Reply
post #386 of 423
Thread Starter 
Thanks for the spreadsheet and tabulating the results, MoreCakePlz!!! The spreadsheet was very helpful icon_smile.gif

I really liked the the original SW recipe and Magnolia Bakery's Yellow Cake but I think that I'm going to alternate between Magnolia and my yellow cake recipe as my go-to recipes. SW had excellent flavor and texture but I really liked the way that Magnolia baked up. I'll definatlely bake the SW recipe again, though.
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.
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post #387 of 423
This was wonderful!!!! Thanks to all that baked because it allowed me the fruits of your labor.

But, this is just a bit of info for those that are using the Mermaid Vanilla Butter cake. I added 3 Tbs of whipping cream (unwhipped) to the batter along with the buttermilk and it made the cake smoother or finer in texture and added the extra little moisture factor that was missing and the moisture was retained for for three days by doing this.

Here's a picture in cupcake form
post #388 of 423
The links are no longer working. How can I get them?
post #389 of 423
Which links aren't working? I don't know if anyone else got your message; I myself just happened to find this thread again, as it got randomly booted OFF my Watched Topics list thumbsdown.gif and I doubt I'm the only one. I can try to help or you can PM whoever wrote the specific post that has the links you are trying to access...
post #390 of 423
Are you talking about Bobwonderbuns links for the recipe files? They are working.
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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