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Someone make me a convert ?

post #1 of 23
Thread Starter 
Who has a scratch cake recipe that is sure to make me a scratch baker rather than box doctored. I am willing to give it another try. Maybe I just have not been using the best scratch cake recipes. I would like a devils food, a yellow and a white. They must be moist. icon_lol.gif
post #2 of 23
The only scratch cake I can make so far is the one on the Hershey cocoa can. There's also one I found online that is a Brown Sugar Chocolate Cake that is pretty good and passed the family taste-test. (I'll try to find that one).
post #3 of 23
find some that have good reviews. follow directions. should work.
post #4 of 23
oh wait, why fix what ain't broken eh Madge?
post #5 of 23
I thought you liked the boxes, but good luck on baking scratch, it's much better icon_twisted.gif

Go to epicurious.com and get some cake recipes that have good reviews. Make sure to FOLLOW THE DIRECTIONS in the recipe, because a lot of people who say that a recipe and/or scratch cakes aren't good are just guilty of bad baking technique. It's like boiling a steak then complaining that you cooked it, why isn't it good? Must be the steak's fault!
post #6 of 23
post #7 of 23
Giving it another go I see.
Baking from scratch is harder and even with the best of recipes some people fail.
Try to look for a recipe that goes by weight. Those are usually the better ones. You'll need a scale.
Costumeczar is 100% correct with the steak analogy.
I've read on here so many times that scratch cakes are dry, crumbly or just don't taste as good. I think the person should look at their baking skills instead. Scratch cakes are wonderful! You just have to know how to bake properly first because it's a science.

Read the reviews first on the cakes at Epicurious. Start with a beginner level and work you way/skills up from there.

Good Luck!!!
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post #8 of 23
Collette Peters' chocolate bourbon cake is my "go to" chocolate. I know that's not devil's food, but it's dayum good!!! Here's the recipe...and you can just hand mix it in one bowl with a big spoon or rubber spatula - don't even need a mixer!


Chocolate Bourbon Cake

2 cups all-purpose flour
1 teaspoon baking soda
Pinch salt
1 3/4 cups hot coffee
1/4 cup bourbon
5 ounces unsweetened baking chocolate, cut into small pieces
2 sticks (8 ounces) unsalted butter, cut into small pieces
2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract


http://www.foodnetwork.com/recipes/food-network-challenge/colettes-chocolate-bourbon-coconut-cake-recipe/index.html
(omit coconut)
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post #9 of 23
Thread Starter 
I have learned to be a much better baker in the past couple years, thanks to the good tips in here, so I was thinking maybe I should give it another try. My family will no doubt complain, but I always like to push the envelope hehe

However you are so right about, if it aint broke why fix it. thumbs_up.gif
post #10 of 23
Quote:
Originally Posted by madgeowens

I have learned to be a much better baker in the past couple years, thanks to the good tips in here, so I was thinking maybe I should give it another try. My family will no doubt complain, but I always like to push the envelope hehe




Well, they won't complain if you make it taste good, hahahaa! thumbs_up.gif
post #11 of 23
Nevermind the recipes. If you don't have the technique, then you won't make a good scratch cake. As I've mentioned before on many other posts, FIRST get some books on the science of baking. There are several good ones out there. The Secrets of Baking by Sherry Yard, Bakewise by Shirley O. Corriher are two good ones to start.

A recipe is not written with enough detail for anyone who doesn't know the science and technique to achieve a perfect end result. "Cream butter with sugar" is not specific enough, yet 99% of recipes say just that. How long? To what color? Why? What about eggs? Room temperature? One at a time? How long should you mix them? Why? What about baking powder? Is the recipe even correct on the amount of leavening??? Quite a few are not.

It's an interesting world out there in scratch baking land. One cannot just jump into a recipe and hope for gourmet bakery quality goods. One must take the time to first learn the science (because that's exactly what baking is - chemistry), then practice again and again and again. Many times you will fail to achieve the perfect result, but then you will begin to achieve good results most of the time, and soon you will find your own perfect recipes. And you'll even begin to spot recipes that you know you won't like, just by reading them.

It's fun. But it's not quick and it's not easy.

Don't judge a scratch cake until you are sure you've done it the right way.... and many, many people do not know how to do that.
post #12 of 23
I would have to agree with Larkin121. In the past I had trouble with certain scratch recipes (yellow or chocolate). For some reason carrot cake always came naturally and crazy enough it takes alot of work. My grandfather (such a sweetheart with a sweet tooth) bought me "Essentials of Baking" by Williams-Sonoma and Martha Stewart's Cooking School- Lessons For The Home Cook (it has a great section on baking, techniques, tools with photos). Now that I have read both books I understand alot more about the science and art of baking from scratch.

It doesn't hurt to have so many great bakers willing to share here on CC either thumbs_up.gif
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With Caking comes great responsibility!- says Aunt May to Spiderman
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Intelligent people talk about ideas*
Average people talk about small things*
Small people talk about other people negatively*
_______________________________________
With Caking comes great responsibility!- says Aunt May to Spiderman
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post #13 of 23
I agree it is all in the science and tecenique used to get the cake to turn out great. It is not the recipe that is wrong it is the baker.
post #14 of 23
Quote:
Originally Posted by scrummymummy

I agree it is all in the science and tecenique used to get the cake to turn out great. It is not the recipe that is wrong it is the baker.



Occasionally the recipe is wrong... consider the one I tried of CC that had raves. I thought it sounded off, and when it baked up strange, I checked it's ratios and it was allllllll wrong. Never would have worked. icon_biggrin.gif

Do try recipes that come from reputable pastry chefs.
post #15 of 23
Larkin, excellent post! I've long recognized that scratch baking is more talent than anything and you've phrased it perfectly! thumbs_up.gif
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