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post #16 of 35
Thanks icon_smile.gif I have stopped using the fridge because I figured that was the problem, just wanted someones expect advise !! So, I made a cake last month with whip cream frosting. I frosted and decorated it just before delivery so I would not have to put it in the fridge. How long can a cake with whip cream sit out? (or even a cream cheese frosting) When I got the cake delivered they put it in the fridge for around 1.5 hrs, everyone said it was wonderful, but of course I could tell it was beginning to dry. I guess I need to remember that when I make a cake for someone to tell them to not refrigerate it!
post #17 of 35
Quote:
Originally Posted by confectionsofahousewife

I don't really have any advice other than to read Shirley Corriher's Bakewise and to experiment with different recipes and techniques.

I just had to say that I love when Linda F gets going on baking chemistry!! icon_biggrin.gif



Oh no - do not encourage the perfectionist to come out in me!

I just found another good book on baking chemistry:
How Baking works

http://www.amazon.com/s/ref=nb_sb_ss_i_0_16?url=search-alias%3Dstripbooks&field-keywords=how+baking+works+by+paula+figoni+2nd+edition+2008&x=0&y=0&sprefix=How+baking+works

I just starting reading it and I have learned still more things about baking.

I told my DH that for someone who is not a professional baker or never plans on being one, I sure am spending a lot of my time on this when I could be doing other things. icon_biggrin.gif But it's fun to learn something new and have a place to share it too. Not to mention that is has greatly improved the stuff I bake. My family actually looks forward to my desserts now. But I still think they are never quite right. icon_rolleyes.gif Go figure!
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post #18 of 35
Whipped cream frosting is another story. Was it just whipped cream? I think I saw a recipe somewhere for a stabilized whip cream frosting that has geletin in it. If I can find it, I'll post it.

The only thing I can say about this is to take the cake out 30 minutes before serving. Perhaps what you tasted was not a dried out cake, but one that was served at the wrong temperature. I know our local grocer had a terrible time here with a chocolate cake they were marketing. I was told it was awful by two different friends, so I didn't even bother to get one. Then I noticed that they now have stickers on them that say cake is best served at room temperature. Of course, by then I was making my won cakes!

Cakelove says the same thing in his book too BTW. I'll check and see if he says anything about whipped cream frostings.
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post #19 of 35
Cool, it actually was stabilized whipped cream. But the gelatin that's added to stabilize it wouldn't keep it from spoiling? I was thinking about it and I guess I'm just use to seeing cakes at the grocery stores or whatnot refrigerated! Thanks for your feedbackicon_smile.gif
post #20 of 35
Quote:
Originally Posted by LindaF144


Oh no - do not encourage the perfectionist to come out in me!



Hahaha! I'm still waiting for you to come to my house and help me analyze and tweak my recipes! icon_biggrin.gif
post #21 of 35
Quote:
Originally Posted by baking_girl

Cool, it actually was stabilized whipped cream. But the gelatin that's added to stabilize it wouldn't keep it from spoiling? I was thinking about it and I guess I'm just use to seeing cakes at the grocery stores or whatnot refrigerated! Thanks for your feedbackicon_smile.gif



Even though the whipped cream has gelatin to stabilize it, it will still need to be kept refrigerated. I agree with everything that LindaF said, especially about refrigerating cakes without frosting and cuppies. It will definately dry out your cake. If you need to decorate the next day, I'd freeze it overnight instead.

I also have that same book from Amazon, How Baking Works. Its great and really breaks down the science of baking. Unfortunately, I haven't finished reading it yet so I still have a lot to ingest icon_redface.gif
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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post #22 of 35
Quote:
Originally Posted by confectionsofahousewife

Quote:
Originally Posted by LindaF144


Oh no - do not encourage the perfectionist to come out in me!



Hahaha! I'm still waiting for you to come to my house and help me analyze and tweak my recipes! icon_biggrin.gif



Yeah, and all that baking would lead to a lot of eating. It's a sacrifice, but it does have to get eaten. icon_lol.gif

I was thinking about what was said about whipped cream frosting that used to used at grocery stores and how they kept it out. I remember something about how it wasn't made with real cream, but something that was a whip cream but nondairy.

But I do remember before our local grocer stopped using it that they would tell us that you had to refrigerate it. Maybe it was just to be on the safe side. But you could try something called Bettercreme or Pastry Pride or something like that. There is a gal on here named Melvira who talks about it all the time. Maybe she'll chime in and tell us more about it. It might be that you can get the same flavor as a whip cream frosting using this and not have to worry about refrigeration too.
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post #23 of 35
Lita829,
I forgot to mention the book. I'm on chapter 3 which starts to take about the different ways baked goods are mixed. I'm loving this book so far. How far along are you. Do you like it? I'm reading it with a highlighter. There is just so much to absorb in this book.
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post #24 of 35
Thread Starter 
I always refrigerate my cakes. I can't stand the idea of not doing it. A bit OCD... Would adding a box of pudding mix help with the dryness?

I think I messed up the recipe by folding too much.. maybe. I'll try again!
-Christy
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-Christy
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post #25 of 35
Thread Starter 
By the way, do y'all know any awesome recipes that might be easier to make? Maybe I'm a rookie who is just in over her head! icon_lol.gif
-Christy
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-Christy
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post #26 of 35
Quote:
Originally Posted by LindaF144

Lita829,
I forgot to mention the book. I'm on chapter 3 which starts to take about the different ways baked goods are mixed. I'm loving this book so far. How far along are you. Do you like it? I'm reading it with a highlighter. There is just so much to absorb in this book.



I've made it to chapter 4 but I haven't read it in a while so I'm gonna need to revisit it. I like the book, even though I think its more geared towards people in pastry school. I especially like the "homework" assignments at the end of each chapter. It really breaks down the science, which I also like, but the reading can get a little dry.

You're right...there is a ton to absorb...but all knowledge that we need to become better bakers icon_smile.gif
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
Reply
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
Reply
post #27 of 35
Quote:
Originally Posted by agentdorkfish

By the way, do y'all know any awesome recipes that might be easier to make? Maybe I'm a rookie who is just in over her head! icon_lol.gif



Here is a link the the Yellow Cake Scratch-Off that several CCer's and I had last summer. There are tons of great recipes that range from simple to complex. Here you go.....

Well...I'm trying to give you the link but my computer is acting up. Anyhoo...there is a thread, started June 1 2009, entitled Yellow Cake Scratch-Off. I was the intitial poster, with the first post stating the rules and recipes. There is a Chocolate cake scratch-Off that started July 1, 2009, also. There are really good recipes there also but they are more complex than the yellow recipes. I do not recall who was the initial poster for chocolate cakes. Maybe you can do a search and find the threads. They are under the General Forum, I think icon_redface.gif .

HTH
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
Reply
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
Reply
post #28 of 35
Quote:
Originally Posted by LindaF144


Yeah, and all that baking would lead to a lot of eating. It's a sacrifice, but it does have to get eaten. icon_lol.gif



Hey, we gotta take one for the team!

Lita, thanks for the info on those scratch baking threads. Here is the link for the yellow cake thread.
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=633981&postdays=0&postorder=asc&&start=0
Was there one recipe in particular that won? I haven't read through the results yet! I'm always looking for a better yellow cake recipe myself.
post #29 of 35
Quote:
Originally Posted by confectionsofahousewife

Quote:
Originally Posted by LindaF144


Yeah, and all that baking would lead to a lot of eating. It's a sacrifice, but it does have to get eaten. icon_lol.gif



Hey, we gotta take one for the team!

Lita, thanks for the info on those scratch baking threads. Here is the link for the yellow cake thread.
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=633981&postdays=0&postorder=asc&&start=0
Was there one recipe in particular that won? I haven't read through the results yet! I'm always looking for a better yellow cake recipe myself.



You're welcome! If memory serves me correctly, I think that Sylvia Weinstocks Classic Yellow Cake won.
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
Reply
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
Reply
post #30 of 35
Excellent. I have heard lots of mention lately of Sylvia Weinstock's recipes. I am going to have to try them for myself! Does she have a book or can I find them online?
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