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From box to stratch

post #1 of 39
Thread Starter 
I have been using box cake mixes, but I want to transition to scratch cakes

Please provide some easy simple recipes,techniques and how to increase amounts for larger cakes.

How do I prevent cake edges from becoming hard? Do i need to lower oven temp to 325?
Thank you
post #2 of 39
Lately I've been very happy using the recipes and techniques from the book called "Wedding Cakes You Can Make" by Dede Wilson. It's not just for wedding cakes, though - you can make 6-inch cakes, 8-inch, 9-inch, 10-inch, 12-inch, or 14-inch cakes. I make round cakes, but you can make square cakes from that book, too.

I've discovered I really like torting the cakes. There's a delicious recipe for Italian meringue buttercream in the book (I add a tablespoon of vanilla extract), and the moistening syrup is great, too, and is necessary for these recipes. I do use less than she recommends, it's to taste.

I've made the yellow and the chocolate cakes, and have gotten many wonderful reviews on the taste and on the moistness of the cakes. I have not had any hard edges on the cakes at all. I've been baking the cakes at 350 F, I may try them at 325 F.

I find that "The Cake Bible" by Rose Levy Beranbaum is a wonderful resource, too, as is her new book "Rose's Heavenly Cakes".

Since getting addicted to this website, my cake decorating/baking book collection has been growing by leaps and bounds!
post #3 of 39
icon_confused.gif
post #4 of 39
Quote:
Originally Posted by FromScratch

icon_confused.gif



LOL.
post #5 of 39
Hmm, not sure what that reply meant. I just shared what's working for me at the moment. There are tons of recipes out there, and you'll see what works for you. I am not affiliated with anybody or any books, this is a hobby.
post #6 of 39
I believe the icon_confused.gif was for the original post and not yours. icon_smile.gif
post #7 of 39
yes... not intended for your reply. That was very informative and nice. It was for the "hi... give me everything you have worked hard to learn now please" original post.
post #8 of 39
The books recommended by anotherslice are on point! I have and use both. As far as the oven temperature I think it varies by recipe. HTH
post #9 of 39
WOW, that seems a little on the rude side but then again I am a very polite person. I really don't think that she meant it in a forward manner, I think kakesbykay was just asking for a little help when you are new you look up to the people that have been on this forum for a while. So sorry Kay I know when I post something I am afraid that people are going to tear it apart even though we are just asking for a little advice. I have found great recipes on here if you look under recipes. I hope you continue to ask your questions after all that's what this wonderful website was created for sharing and caring, have a super day!!!
"NEVER DRIVE FASTER THAN YOUR
GUARDIAN ANGEL CAN FLY"
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"NEVER DRIVE FASTER THAN YOUR
GUARDIAN ANGEL CAN FLY"
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post #10 of 39
Quote:
Originally Posted by Larkin121

I believe the icon_confused.gif was for the original post and not yours. icon_smile.gif



Thank you for the clarification!
post #11 of 39
I have no problem helping people... but this post was a bit shocking to me. Come on in and le us know what you have tried and what hasn't worked for you... ask for some ideas for new recipes to try.. but to say please give me some recipes and tell me how to make them bigger... come on. How can that not be so foward? I am a polite person too, and was honestly shocked at the demand.

Do what everyone does... get yourself some recipes and experiment. Not meant to be rude, but it's the only way to really learn. icon_smile.gif I am a HUGE advocate of scratch baking (obviously) and have helped many with recipes and such, I was just taken aback by the upfront request.
post #12 of 39
Wow, I didn't think her first post was shocking at all! As a newbie to cake decorating (still, just for a hobby) I always love to hear what someone loooooves as far as recipes go. Doesn't mean my tastebuds are going to agree, but it sure is nice to have a starting point.

You would think this question was being asked by someone in direct competition with your cake business! icon_wink.gif
The definition of husband is one who takes out the trash and then declares he cleaned the whole house.
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The definition of husband is one who takes out the trash and then declares he cleaned the whole house.
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post #13 of 39
Why not look through the recipes on here that others have posted. That's usually where I start, and if I see one that sounds good, I try it. My guess would be if you need a larger amount of batter for a cake, you'd double or triple a recipe, but then again, I don't always bake from scratch.
post #14 of 39
Please... have no problem sharing recipes (even with people who would be considered my competition)... but their first post... such a blunt demand... it caught me off guard for sure. Search the site... don't just ask for it all to be handed to you. Let us know what you have tried (for all I know she might the the recip I use), what has worked and what hasn't worked, what you would like to be different about a recipe... that I can respond to in a productive manner.

Saying please and thank you doesn't automatically make something polite...
post #15 of 39
At least it's not a Pricing Topic.

Oh wait. She's a newbie.... icon_rolleyes.gif
Booyah!
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Booyah!
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