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HELP scratch bakers!! Dede Wilson cake was ALL WRONG!! - Page 4

post #46 of 54
Quote:
Quote:

3 3/4 cup cake flour
1 TBS plus 1 3/4 tsp baking powder (I use non-aluminum kind)
1/2 tsp salt
2 1/2 sticks of unsalted butter, room temp
1 1/4 cups sugar
1 1/4 tsp real vanilla extract
5 large eggs, room temp
1 1/4 cups whole milk, room temp *



Debby,

Assuming you are using the recipe I quoted above for the 10" pan, I would add 2 cups of sugar. This is assuming that sifted cake flour has a weight of 3.5 ounces and sugar has a weight of 7 ounces. 2 cups of flour is 106% of the weight of the flour and this is fine. You could get technical and do 100% of the flour which is 1.875 cups, but really it is within 20% so 106% (2 cups) should equalize it and make it a little less dry. The more sugar the more tender it will get, but then there gets a point where it is too sweet. You can have a much higher percentage of sugar to flour with a chocolate cake, but this one is not chocolate. I have seen yellow cakes with the ratio as high as 117%, so this should work fine.

And I would definitely start weighing what I measure in volume, and write it down too. If the cake comes out to your liking, you can then use the weight the next time to get the cake you want.

I found the book you are using at my local library. If you want to talk more through PM, feel free to contact me. I'll won't have access to my computer from Saturday through Wednesday. I am going on vacation and I am determined to not take my computer with me. We'll see how long that lasts. If you hear from me Saturday night, you'll know it didn't work.

Let us know how your cake works out. And I hope I'm not too late for my suggestion.
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post #47 of 54
Thread Starter 
LOL. Yeah - I say that too, but then I have my Blackberry. icon_wink.gif

Not too late - I had a 14 inch chocolate cake to do today, so the smaller vanilla cakes will be tomorrow morning. I will keep you posted!!!
And again, thank you SO very much...
I homeschool because I don't believe in the mass production of human beings.
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I homeschool because I don't believe in the mass production of human beings.
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post #48 of 54
Yay! I'm hoping this works. Make sure to post and let us know! I've been keeping up with this post to see how it turns out! I have my fingers crossed for you!
Muffins are just ugly cupcakes.
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Muffins are just ugly cupcakes.
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post #49 of 54
Quote:
Originally Posted by DebbyJG

LOL. Yeah - I say that too, but then I have my Blackberry. icon_wink.gif

Not too late - I had a 14 inch chocolate cake to do today, so the smaller vanilla cakes will be tomorrow morning. I will keep you posted!!!
And again, thank you SO very much...



Debby,
You may be in a time crunch so this may not work this time to change this.

But I have been reading that baking soda is also a tenderizer. This is probably why you see a lot of cake recipes that are over leavened according to all the places I see that give guidelines on how much baking soda and baking powder to use. Mostly on non chocolate cake recipes I see something like 1 tsp of baking soda and 1 or 1 1/2 teaspoon of baking soda.

Your recipe lacks baking soda and has a lot of baking powder. Like Pterrell said earlier, it probably has too much baking powder alone. With 3 3/4 cups cake flour and baking powder alone you only need 3 3/4 teaspoon baking powder.

This is hard to tweak to be the correct amount of over leavening because too much baking soda can give a baked good a very soapy taste. And too much baking powder will deflate and toughen your cake. My MIL has a drop chocolate cookie that is cake like that she has made forever. My DH remembers eating them since he was a kid. Well lately they have been dry, tough and no chocolate taste. She gave me the recipe and showed me how she made it. She uses 4 tablespoons of baking powsder. Yes I said tablespoon. That is enough to leaven about 12 cups of flower. However she uses 3 cups. On top of that she does not use a measuring tablespoon, but rather an eating tablespoon that she heaps and puts in the batter. When I measured that it came out to more like almost a 1/2 cup of baking powder. So I took the recipe and tweaked that to the amount of baking powder and baking soda needed to make it leavened correctly. My DH took one bite and said this is the cookie he remembers as a child. So I would consider that a success.

When you are ready to tink, you may consider changing this part of the recipe around to see what you get. That will be hard to determine the proportion for each size because Dede has all the recipes for each size laid out for you. I have tried leavening cakes to the exact amount according to the baker's rules for leavening mentioned here earlier. But the result is not always perfect. Often times I get a dry, tough cake. I need to do a lot more research on this to figure out more. But I have found that the cake recipes I have tried that are over leavened they are more tender. There are exceptions. Cakelove cakes are correctly leavened, but his butter cakes are variations of a pound cake recipe with everything being about 100% of the flour, except for the sugar which is 200%. Perhaps this is why he can correctly leaven because the sugar tenderizes.

Can't wait to see what you get.
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post #50 of 54
Thread Starter 
I'll definitely be adding some baking soda. I added it to my small cake I made for the wedding cake tasting on Tuesday, and I think it really helped with how incredible it turned out.

So for tomorrow -- I'll be adding sugar, and baking soda, and then the bit of oil will be mixed in with the milks instead of alone at the end.

Here's hoping for a good run! icon_smile.gif
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post #51 of 54
I knuw this is late but how did it go?
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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post #52 of 54
Wow! I stumbled on this because I was looking for a blackberry cake. I do Have Dede Wilson's book and have not had much luck with her cakes.

After a lot of scratch cake baking, I discovered that butter cakes made with sourcream or buttermilk make the most moist cakes (versus whole milk).

I also have the Cake Bible and just made the Country Buttermilk cake and added blackberries hoping the batter would be thick enough to suspend the berries but they sunk to the bottom. Still yummy and moist though : )

I've been making wedding cakes professionally for the last 4 years and my "to-go" vanilla cake is by Sylvia Weinstock. It uses buttermilk and always turns out moist and delicious. I measure by weight (in grams) and it makes doubling, tripling ect so much easier. The Cake Bible can help you with this.

I don't know why the 9" recipe would work for you but not the 10". I would try it again and if it still comes out dry than I would think the problem is the small changes you made in the recipe.
post #53 of 54
Lady-

What Sylvia W recipe do you use?
The only one I could find does not have buttermilk in the recipe?
post #54 of 54
Oh, sorry I actually use Toba Garrets recipe. I did use Sylvia's for a long time but I didn't like the extra step of folding in the egg whites....when making a large amount of batter with the large commercial mixer...it was a pain to fold those egg whites in, so I switched to Toba's receipe. They are both delicious and moist vanilla cakes.
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