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she says she's "allergic"

post #1 of 64
Thread Starter 
Okay, i have a wedding cake to do on July 31st & I was just told that the MOG is "allergic" to box mixes ... icon_confused.gif

ummm ... I'm a box mix baker! I can do the choco from scratch no prob, but what is a sure fire recipe for white cake? It's got to be "all from scratch" ... ???

Please help. i need to try this in advance to make sure I get it right please

TIA
Casey
"If it looks good, Eat it!" Bizzare Foods with Andrew Zimmern -- "And if it doesn't look good, eat it anyway!" Me

"Make it bigger, Make it badder, Make it awesome!" Duff Goldman, Ace of Cakes

http://www.caseyscakes.blogspot.com
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"If it looks good, Eat it!" Bizzare Foods with Andrew Zimmern -- "And if it doesn't look good, eat it anyway!" Me

"Make it bigger, Make it badder, Make it awesome!" Duff Goldman, Ace of Cakes

http://www.caseyscakes.blogspot.com
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post #2 of 64
I would ask specifically what she is allergic to...because box mixes and scratch recipes all have pretty much the same ingredients - flour, baking powder, baking soda etc... Unless it's a specific preservative or chemical that may be in mixes (remember the sulfites in salad bar warnings) she may have an allergy to. You may be able to find a box mix at a health food store (Whole Foods, Trader Joes or similar)...that doesn't have that particular item.
post #3 of 64
A sure-fire recipe for white cake? I don't believe there is one. There are many good white cake recipes out there, but white cake is delicate, and although I'm a scratch baker, I'm up front about the fact that my white cakes and my strawberry cakes are docotored mixes...

White cake is made without yolks, (which act as an emulsifier), and the beaten egg whites are part of the leavener, and this is the kind of cake you used to hear about "in the olden days,,," "Don't slam the door or you'll make the cake fall" "Don't run through the kitchen or you'll make the cake fall" "Don't open the oven door or you'll make the cake fall." Trust me, the only decent white cake I've ever made is when I got extremely frustrated and took my timer with me to the neighbor's to vent while the last one I was going to ever make baked. It was the best one, because there was NO movement in the house while it baked.

Good luck to you.
post #4 of 64
I don't know if you use WASC recipe or not, but if you do.....there was a thread that discussed "gourmet flavors". Macsmom developed a word document that had all the recipes, including a scratch version of WASC. I haven't personally tried it, but.....here's the link to the google doc if you're interested.

http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
post #5 of 64
Thread Starter 
icon_cry.gif Waaahhhhh! icon_cry.gif
*sniff sniff*

Okay ... I will do some more digging into what her "allergy" is & if push comes to shove I guess she just won't be eating any cake

*shrug* LOL

What is everyones fav/prefered white recipe regardless of mix or scratch?
"If it looks good, Eat it!" Bizzare Foods with Andrew Zimmern -- "And if it doesn't look good, eat it anyway!" Me

"Make it bigger, Make it badder, Make it awesome!" Duff Goldman, Ace of Cakes

http://www.caseyscakes.blogspot.com
Reply
"If it looks good, Eat it!" Bizzare Foods with Andrew Zimmern -- "And if it doesn't look good, eat it anyway!" Me

"Make it bigger, Make it badder, Make it awesome!" Duff Goldman, Ace of Cakes

http://www.caseyscakes.blogspot.com
Reply
post #6 of 64
Here is the one use, it is most definitely a white cake and does not use egg whites as the leavening agent--no need to have it quiet or it will fall. It does have a pretty strong almond flavor. I have also made this as a strawberry cake substituting some of the milk for strawberry puree and vanilla for the almond extract. The only problem was it came out a bit "gummy" because I did not account for the added acid of the strawberry puree. Think I have that part figured out but have yet to try it again.

However in terms of it coming out moist and tender it was good in those departments. To be clear there is no gummy problem with it as a white cake. I have not done it in anything other than 9 in rounds so cannot speak to how it scales. I bake by weight which is another reason I like this recipe. The white cake is not mine, credit goes to the folks at America's Test Kitchen. This makes enough for two 9 in rounds.

2 1/4  cups cake flour (9 ounces), plus more for dusting the pans
1  cup whole milk , at room temperature
6   large egg whites (3/4 cup), at room temperature
2  teaspoons almond extract
1  teaspoon vanilla extract
1 3/4  cups granulated sugar (12 1/4 ounces)
4  teaspoons baking powder
1  teaspoon table salt
12  tablespoons unsalted butter (1 1/2 sticks), softened but still cool

1. Heat oven to 350 degrees.

2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.

3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

4. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

5. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.

Is it surefire? Not sure any scratch recipe is ever surefire, but give this one a try.
post #7 of 64
I've tried many white scratch recipes and the one I like best, and get compliments on is the WASC scratch one from here, it's fantastic and I have halved it also, it's a big recipe.
I'm a mother of 3 boys. The youngest has Autism, would love to hear from other parents of special needs kids.
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I'm a mother of 3 boys. The youngest has Autism, would love to hear from other parents of special needs kids.
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post #8 of 64
Quote:
Originally Posted by Vkandis

Here is the one use, it is most definitely a white cake and does not use egg whites as the leavening agent--no need to have it quiet or it will fall. It does have a pretty strong almond flavor. I have also made this as a strawberry cake substituting some of the milk for strawberry puree and vanilla for the almond extract. The only problem was it came out a bit "gummy" because I did not account for the added acid of the strawberry puree. Think I have that part figured out but have yet to try it again.

However in terms of it coming out moist and tender it was good in those departments. To be clear there is no gummy problem with it as a white cake. I have not done it in anything other than 9 in rounds so cannot speak to how it scales. I bake by weight which is another reason I like this recipe. The white cake is not mine, credit goes to the folks at America's Test Kitchen. This makes enough for two 9 in rounds.

2 1/4  cups cake flour (9 ounces), plus more for dusting the pans
1  cup whole milk , at room temperature
6   large egg whites (3/4 cup), at room temperature
2  teaspoons almond extract
1  teaspoon vanilla extract
1 3/4  cups granulated sugar (12 1/4 ounces)
4  teaspoons baking powder
1  teaspoon table salt
12  tablespoons unsalted butter (1 1/2 sticks), softened but still cool

1. Heat oven to 350 degrees.

2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.

3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

4. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

5. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.

Is it surefire? Not sure any scratch recipe is ever surefire, but give this one a try.




This is jusdt about my recipe, except i use i stick of butter & 1/4 mayo moxed in with the eggs... i would bet alot on this recipe, i use and abuse it for any flavor i need and love love love it... its the only recipe i use except for chocolate & coconut and everyone adores it... though when it comes out of the oven i flip it into heat proof saran and freeze it... good luck!
post #9 of 64
Thread Starter 
Wow ... thank you mrray98

I printed off the link you gave me (all 39 pages) & i am so gonna try a ton of these receipes! Me & my SIL are droooooling over these recipes! LOL

Thank you =)
"If it looks good, Eat it!" Bizzare Foods with Andrew Zimmern -- "And if it doesn't look good, eat it anyway!" Me

"Make it bigger, Make it badder, Make it awesome!" Duff Goldman, Ace of Cakes

http://www.caseyscakes.blogspot.com
Reply
"If it looks good, Eat it!" Bizzare Foods with Andrew Zimmern -- "And if it doesn't look good, eat it anyway!" Me

"Make it bigger, Make it badder, Make it awesome!" Duff Goldman, Ace of Cakes

http://www.caseyscakes.blogspot.com
Reply
post #10 of 64
Thread Starter 
thank you both Cakeanddazzle & Vkandis

I think this will be my white cake for this upcoming wedding.
thumbs_up.gif
"If it looks good, Eat it!" Bizzare Foods with Andrew Zimmern -- "And if it doesn't look good, eat it anyway!" Me

"Make it bigger, Make it badder, Make it awesome!" Duff Goldman, Ace of Cakes

http://www.caseyscakes.blogspot.com
Reply
"If it looks good, Eat it!" Bizzare Foods with Andrew Zimmern -- "And if it doesn't look good, eat it anyway!" Me

"Make it bigger, Make it badder, Make it awesome!" Duff Goldman, Ace of Cakes

http://www.caseyscakes.blogspot.com
Reply
post #11 of 64
Good grief! Can't the MOG just eat the chocolate? She sounds like a primadona who needs something to be about her at her son's wedding. It's not exactly essential for her to eat any of the cake. That's just the silliest thing I've heard lately.

This recipe is a good one, and it's not finicky. Unless she magically becomes allergic to cake flour... : p

http://cakecentral.com/recipes/6865/buttermilk-white-cake
It's not good enough that we do our best; sometimes we have to do what's required.

Winston Churchill
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It's not good enough that we do our best; sometimes we have to do what's required.

Winston Churchill
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post #12 of 64
I feel sorry for any bride whose mother-in-law-to-be commandeers the cake.
post #13 of 64
Also make sure you CHARGE MORE for the scratch cake since it is not your typical recipe!!! If it is not something you do on a regular basis it will take more time and effort for that cake than your others.

Good luck!
Laura
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Laura
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post #14 of 64
Thread Starter 
Quote:
Originally Posted by Ruth0209

Good grief! Can't the MOG just eat the chocolate? She sounds like a primadona who needs something to be about her at her son's wedding. It's not exactly essential for her to eat any of the cake. That's just the silliest thing I've heard lately.

This recipe is a good one, and it's not finicky. Unless she magically becomes allergic to cake flour... : p

http://cakecentral.com/recipes/6865/buttermilk-white-cake



yeah, that's kinda what i was thinking. icon_lol.gif if ya don't like it, don't eat it! hahahaha
"If it looks good, Eat it!" Bizzare Foods with Andrew Zimmern -- "And if it doesn't look good, eat it anyway!" Me

"Make it bigger, Make it badder, Make it awesome!" Duff Goldman, Ace of Cakes

http://www.caseyscakes.blogspot.com
Reply
"If it looks good, Eat it!" Bizzare Foods with Andrew Zimmern -- "And if it doesn't look good, eat it anyway!" Me

"Make it bigger, Make it badder, Make it awesome!" Duff Goldman, Ace of Cakes

http://www.caseyscakes.blogspot.com
Reply
post #15 of 64
Quote:
Originally Posted by Ruth0209

Good grief! Can't the MOG just eat the chocolate?



My sentiments exactly. I'd insist on knowing what her exact allergy is "for legal reasons" and assure her that the cake will not contain that. Or, if you cannot assure that, I'd let her know that you cannot accomodate. Seriously, she'd have to be allergic to a preservative or something. And it wouldn't just be boxed cakes. It would be pre-made/boxed anything just about. icon_rolleyes.gif I'm not saying she's lying, I'm just saying, in that situation, she would probably already be resigned to the fact that she's never going to eat in public again.
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
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