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Make a scratch cake more moist - Page 2

post #16 of 38
Quote:
Originally Posted by DebbyJG

Thanks for this, I've been wondering this as well. I don't do any box mixes because we can't have the chemicals like aluminum and hydrogenated oil, but it's a real problem because, well, at least in the U.S., our taste buds have just gotten used to the extra moistness of box cakes! But... I don't like to freeze my cakes either....I think, if it's frozen once and rethawed, then if it's frozen again, like as in an anniversary layer, it's going to be that cardboard-refrozen-rethawed nasty cake thing. So do you just freeze it for a little while, just to seal in moisture? Or do you have to freeze it overnight or equivalent?
Another question, about pudding or oil added -- I've really thought about doing this, because my chocolate cake recipe uses some veg oil and it is ALWAYS SO YUMMY and moist. But I've been afraid to do the same with a white or yellow cake, because I haven't been doing this long enough yet to feel confident about messing with the chemistry. icon_smile.gif How much oil do you put in, say, for a standard two 8 inch layer recipe? And do you cook it at the same time and temp as the basic recipe?

Thanks so much. I love this website!!!
Debby




I put in 2 tbsp. I don't adjust the cooking times but like pink ziab check it
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post #17 of 38
Quote:
Originally Posted by PennySue

I bake from scratch mostly except when doing the WASC. My hint is to let your cake rest in the pan for a few minutes till it pulls away from the sides, but is still hot. I flip them out onto a rack, lay plastic wrap in the pan and flip the cake back into it. Wrap it up real good; you'll see steam form under the wrap. I'll put foil over the top (even though it has plastic wrap on it) and then I freeze them. Even if it is only overnight, the steam stays in the cake and they are so moist it's unbelievable. I have actually never had a dry cake, even white, doing this. Since I like my cakes really, really, moist, I'll also use simple syrup at times, flavored with organic flavorings.



Wow! that is the worst idea I have ever heard. It violates about 10 different safe food handling standards. By not allowing the cake to cool before wrapping it you are creating a PERFECT environment for bacterial growth. I hope you aren't letting that adorable baby eat cake made with this method.
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Scratch bakers of the world UNITE !!
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post #18 of 38
Thread Starter 
I think it was simply the recipe.

I've tried several from scratch recipes since and found I like the Whimsical Bakehouse recipe for white cake.

Still experimenting now with strawberry, chocolate and yellow (all from scratch).

My husband and I love Pillsbury, but a few family members think box cakes are "beneath them"and that anything that is not from scratch is junk.
post #19 of 38
http://parenting.ivillage.com/gs/gscelebrations/0,,birthdayparty_d00jvd2c,00.html

Is this it? I notice you say this was your first attempt. That's probably the problem. I'm willing to bet you rushed the recipe. You really need to slow down and practice. A good scratch cake never needs anything to make it moister.
post #20 of 38
Thread Starter 
Yes, that was the recipe(Confetti Cakes).

I think it would be good for sculpting because it was firm, but we didn't like the texture or flavor much.
post #21 of 38
Quote:
Originally Posted by m1m


My husband and I love Pillsbury, but a few family members think box cakes are "beneath them"and that anything that is not from scratch is junk.



Just to clarify, I would never say using box cakes is "beneath" anyone. We just personally can't have the chemicals that are in the mix cakes (like hydrogenated oil and aluminum) because my kids are very sensitive to it; we always know when they've had box cake because they are then throwing up the rest of the day. icon_sad.gif
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I homeschool because I don't believe in the mass production of human beings.
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post #22 of 38
Quote:
Originally Posted by cakeandpartygirl



I put in 2 tbsp. I don't adjust the cooking times but like pink ziab check it



Thanks!! icon_biggrin.gif
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I homeschool because I don't believe in the mass production of human beings.
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post #23 of 38
Quote:
Originally Posted by snarkybaker

Quote:
Originally Posted by PennySue

I bake from scratch mostly except when doing the WASC. My hint is to let your cake rest in the pan for a few minutes till it pulls away from the sides, but is still hot. I flip them out onto a rack, lay plastic wrap in the pan and flip the cake back into it. Wrap it up real good; you'll see steam form under the wrap. I'll put foil over the top (even though it has plastic wrap on it) and then I freeze them. Even if it is only overnight, the steam stays in the cake and they are so moist it's unbelievable. I have actually never had a dry cake, even white, doing this. Since I like my cakes really, really, moist, I'll also use simple syrup at times, flavored with organic flavorings.



Wow! that is the worst idea I have ever heard. It violates about 10 different safe food handling standards. By not allowing the cake to cool before wrapping it you are creating a PERFECT environment for bacterial growth. I hope you aren't letting that adorable baby eat cake made with this method.



While I see why someone would think there is food safety handling issues I think thats an over-reaction. Even after wrapping the cake after a "few minutes" its temp should still greater than 165*F when wrapped so soon after being baked in a 350*F oven. The only safety issue I can see is burning the <bleep> out of yourself handling the cake. Or melting the plastic if you don't use commecial grade.
post #24 of 38
Thread Starter 
I understand.

A friend of mine's family is on a completely gluten free/casein free diet.

I like both box and scratch cakes and respect both kinds of bakers and cakes.

I just simply have some relatives who do feel a certain way about box cakes and it's not due to diet or allergies.

icon_smile.gif
post #25 of 38
Quote:
Originally Posted by No-goodLazyBum

Quote:
Originally Posted by snarkybaker

Quote:
Originally Posted by PennySue

I bake from scratch mostly except when doing the WASC. My hint is to let your cake rest in the pan for a few minutes till it pulls away from the sides, but is still hot. I flip them out onto a rack, lay plastic wrap in the pan and flip the cake back into it. Wrap it up real good; you'll see steam form under the wrap. I'll put foil over the top (even though it has plastic wrap on it) and then I freeze them. Even if it is only overnight, the steam stays in the cake and they are so moist it's unbelievable. I have actually never had a dry cake, even white, doing this. Since I like my cakes really, really, moist, I'll also use simple syrup at times, flavored with organic flavorings.



Wow! that is the worst idea I have ever heard. It violates about 10 different safe food handling standards. By not allowing the cake to cool before wrapping it you are creating a PERFECT environment for bacterial growth. I hope you aren't letting that adorable baby eat cake made with this method.



While I see why someone would think there is food safety handling issues I think thats an over-reaction. Even after wrapping the cake after a "few minutes" its temp should still greater than 165*F when wrapped so soon after being baked in a 350*F oven. The only safety issue I can see is burning the <bleep> out of yourself handling the cake. Or melting the plastic if you don't use commecial grade.



Well if they teach you not to do that in food safety classes then it must be for a good reason right...? Bacteria baby it breeds in moisture at the right temperatures and freezing won't kill it. Do a little research and check it out. But then again forget I mentioned anything- at least you won't need that regular dose of fiber to keep your system moving. thumbs_up.gif
¢¾Sarah
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¢¾Sarah
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post #26 of 38
Thanks for the great info on making a scratch cake moister. I am a cookier, but my daughter is a budding baker and has it in her head that cakes must only be made from scratch and, well, she has been raised on moist box cakes. I will save this information for her. Thanks again! icon_smile.gif
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"I think every woman should have a blowtorch." - Julia Child
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post #27 of 38
Quote:
Originally Posted by m1m

How can I make a scratch recipe more moist?

I tried the Confetti Cakes recipe for white cake, but both my husband and I found it to be very dry.

icon_smile.gif



This recipe has been my go-to white cake for the past 2 years! I can't even think of it without my mouth watering! icon_smile.gif Don't over-bake it! It has to be out of the oven when it's just done or it could possibly dry out! I over baked it once on my first try as cupcakes they could only be revived with simple syrup (I couldn't bare to throw them out). But if you bake this just right (you may even need to bake it at 325 and not 350) it is amazing. I carve with it, stack it etc and never have a problem. But I DO freeze it after it's cooled and wrapped in saran and foil. I wrap it at least over night before carving or stacking. Don't give up on it just yet...play around with it til you get it right then you will know exactly how your over needs to be as far as temp and bake time. I love her Chocolate cake too!!!!!!!!!!!!!! So yummy. I have never baked a boxed cake that I prefer over a scratch cake! I have tried the WASC cake twice and can't get it right! icon_sad.gif Gonna try it at least one more time before I give up on it. I dont think scratch is better than box and I think it is horrible when people put one down to lift the other up. It's all about preference! Happy baking!
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Be the change you want to see in the world!!!

To the world you might be one person, but to one person you mean the world.

Baking is life's true Joy!
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post #28 of 38
Just so you guys know there is a difference between moisture and being oily. Your mouth thinks oil is moisture-but it's not.
¢¾Sarah
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¢¾Sarah
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post #29 of 38
That is so true, oily does not mean moist.
post #30 of 38
My godmother used to use about 2 tablespoons of mayonnaise in her cakes for moisture and a package of pudding.
Miss D
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Miss D
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