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From box to stratch - Page 3

post #31 of 39
Quote:
Originally Posted by LEHLA

WOW AS A NEWBIE I THINK IAM SCARED TO DEATH TO EVER ASK A QUESTION. tapedshut.gificon_eek.gificon_eek.gif



I'm with you, I have been mostly a a hobby baker and lurker on this site for the last 3 or 4 years, but I still would never ask a question, because I know that in the thousands of posts on this site the question I am asking has been answered. Even though the search on this site blows, every time I try to search for an answer I get some answers and then search for something else and all I get are errors. It is very discouraging.
post #32 of 39
Quote:
Originally Posted by MalibuBakinBarbie

.....Regarding technique, I think one of the most important things to remember is that it will take a lot more time to make a scratch batter than a straight box mix batter. To get the best results, make sure to take the right amount of time with each step. ......



i learnt this yesterday. last week i made a cake to the exact directions and it was FAB. yesterday i made it but instead of doing things like adding half the flour then half the coconut, then half the whatever and then back to the flour i put it all in the bowl in one hit and yeah, i noticed the difference between the 2 cakes.... off to check out the Dede Wilson book

and welcome OP
Quote by _Jamie_: Anyone that ever says there is too much butter in their cake needs to be slapped, poked in the eye with a dowel, and had the entire contents of a Funfetti cake mix shoved down their throat. Dry.
Reply
Quote by _Jamie_: Anyone that ever says there is too much butter in their cake needs to be slapped, poked in the eye with a dowel, and had the entire contents of a Funfetti cake mix shoved down their throat. Dry.
Reply
post #33 of 39
Quote:
Originally Posted by Teresa1976

Quote:
Originally Posted by LEHLA

WOW AS A NEWBIE I THINK IAM SCARED TO DEATH TO EVER ASK A QUESTION. tapedshut.gificon_eek.gificon_eek.gif



I'm with you, I have been mostly a a hobby baker and lurker on this site for the last 3 or 4 years, but I still would never ask a question, because I know that in the thousands of posts on this site the question I am asking has been answered. Even though the search on this site blows, every time I try to search for an answer I get some answers and then search for something else and all I get are errors. It is very discouraging.



I wouldn't waste 3.45 seconds of my time using the search function on this site (sorry Jackie and Heath-but it blows!). Instead, go to Google, and then go to advanced search. Limit what you are searching for to this website. Just read the screen and follow the directions. icon_smile.gif
post #34 of 39
Oh, I've "been there, done that", too, Mrs-A! icon_biggrin.gif (Your cake sounds, yummy, by the way! I LUUUUVVVVV anything coconut!!! icon_razz.gif )

Thanks for the tip, _Jamie_!!! I never knew about the google search!!! I'll try that next time. thumbs_up.gif
* Gentleness isn't for the weak or the weak-minded. It's for the blessed who understand what grace is all about ~ Anonymous
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* Gentleness isn't for the weak or the weak-minded. It's for the blessed who understand what grace is all about ~ Anonymous
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post #35 of 39
Jamie is right... the search function on this site is not very user-friendly. I use Google advanced search too... it's right next to where you type in what you are searching for. icon_smile.gif

Technique is everything with scratch baking. Making sure you cream the butter and sugar well (unless you are doing the whole reverse creaming thing from the Cake Bible) and mix in the eggs enough and not over-mix when you are adding the dry ingredients. A good thing to do is weigh your ingredients rather than scoop and measure. This will assure that you get the same exact amount each time. It's also easier... you just scoop until the thing says it's the right weight... LOL. Sifting your dry ingredients is important too as is making sure that your leaveners (be it baking sodaor baking powder) are fresh. Room temp ingredients are a must too... everything just mixes easier so you can avoid over mixing. With mixes you have to mi it for the 2 minutes (or whatever time they say) to activate all the stuff that is dehydrated in them... with scratch baking mixing too long is detrimental. You Tube is a great place to see the techniques in action. icon_smile.gif

Chocolate cake is easier to master than vanilla. For a really good chocolate cake try this recipe... http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275. It's *really* good and eventhough it sounds like a pain in the ass... it is not really that complicated and the result is worth it! icon_biggrin.gif Some people love the recipe on the Hershey's cocoa can, but I prefer to use different cocoa. icon_smile.gif

I tend to bake at 325 or less... I have a regular old oven... no convection or anything. If you have a convection oven you should lower it more.
post #36 of 39
Quote:
Originally Posted by _Jamie_

Quote:
Originally Posted by Teresa1976

Quote:
Originally Posted by LEHLA

WOW AS A NEWBIE I THINK IAM SCARED TO DEATH TO EVER ASK A QUESTION. tapedshut.gificon_eek.gificon_eek.gif



I'm with you, I have been mostly a a hobby baker and lurker on this site for the last 3 or 4 years, but I still would never ask a question, because I know that in the thousands of posts on this site the question I am asking has been answered. Even though the search on this site blows, every time I try to search for an answer I get some answers and then search for something else and all I get are errors. It is very discouraging.



I wouldn't waste 3.45 seconds of my time using the search function on this site (sorry Jackie and Heath-but it blows!). Instead, go to Google, and then go to advanced search. Limit what you are searching for to this website. Just read the screen and follow the directions. icon_smile.gif



Thanks for the info! That will help out greatly.
post #37 of 39
Quote:
Originally Posted by FromScratch

Jamie is right... the search function on this site is not very user-friendly. I use Google advanced search too... it's right next to where you type in what you are searching for. icon_smile.gif

Technique is everything with scratch baking. Making sure you cream the butter and sugar well (unless you are doing the whole reverse creaming thing from the Cake Bible) and mix in the eggs enough and not over-mix when you are adding the dry ingredients. A good thing to do is weigh your ingredients rather than scoop and measure. This will assure that you get the same exact amount each time. It's also easier... you just scoop until the thing says it's the right weight... LOL. Sifting your dry ingredients is important too as is making sure that your leaveners (be it baking sodaor baking powder) are fresh. Room temp ingredients are a must too... everything just mixes easier so you can avoid over mixing. With mixes you have to mi it for the 2 minutes (or whatever time they say) to activate all the stuff that is dehydrated in them... with scratch baking mixing too long is detrimental. You Tube is a great place to see the techniques in action. icon_smile.gif

Chocolate cake is easier to master than vanilla. For a really good chocolate cake try this recipe... http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275. It's *really* good and eventhough it sounds like a pain in the ass... it is not really that complicated and the result is worth it! icon_biggrin.gif Some people love the recipe on the Hershey's cocoa can, but I prefer to use different cocoa. icon_smile.gif

I tend to bake at 325 or less... I have a regular old oven... no convection or anything. If you have a convection oven you should lower it more.


The only thing I see on that page is the Chocolate Panna Cotta cake. Is that the one you are talking about?
Never mistake kindness for weakness.
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Never mistake kindness for weakness.
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post #38 of 39
post #39 of 39
Oh grrrrrr... why the heck did my link do that? I just copied and pasted and it's the same # and everything. Ugh... well anyway yes... Jamie's link actually takes you to the recipe rather than the main recipe page.
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