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Doctoring scratch cake recipes... - Page 2

post #16 of 26
8/9/10 at 8:47pm
I use flavorings and extracts mostly. Dry spice mix for the chai flavor and lemon, strawberry and orange icing fruits for those flavors. I'm not altering the chemistry enough to have to worry about anything. Icing fruit is a concentrated fruit flavor that's roughly the consistency of the batter. You can buy it from CK Products (Country Kitchens Sweet Art).
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #17 of 26
8/10/10 at 6:28am
Quote:
Originally Posted by SoSasha



I better stop theorizing or I'll end up staying up all night over a stack of old "cooks illustrated" icon_wink.gif



I so <3 America's Test Kitchen. My favorite ATK product is Baking Illustrated. their discussion of how elements impact recipes is second to none. I think they do the science of baking much better than Good Eats as they go through a discussion of not just which ingredient was best but how they got to the amount of each item. Reading it got me interested in the science of baking.

And I understand the sentiment, I get so bogged down in "theorizing" what will happen with a particular variation, I forget to make the cake. icon_razz.gif
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post #18 of 26
8/10/10 at 6:44am
We have an old family recipe for a buttermilk chocolate cake which is rather heavy and dense. I've doctored it by changing the AP flour to cake flour, by using 1/2 oil and 1/2 shortening instead of all oil, and by putting in a 1/2 package of instant pudding. It really lightened and moistened it. ...oh and I also mixed it differently. Gr-Grandma's recipe creamed the sugar and fat and basically dumped everything else in. I do the alternating with wet and dry.


I just got my copy of America's Test Kitchen COMPLETE TV SHOW COOKBOOK!!
I love that show!!
When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". Erma Bombeck
~~~
If God is for us, who can be against us?
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When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". Erma Bombeck
~~~
If God is for us, who can be against us?
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post #19 of 26
8/10/10 at 10:35am
Thread Starter 
Quote:
Originally Posted by JulieMN

this document is from the gourmet recipes thread which is mostly doctored mix recipes, but there are some scratch recipes for doctoring too.

https://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs

HTH



Julie thank you so much for this! That "gourment flavors" thread is so flipping huge that I got overwhelmed just trying to look through it!
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post #20 of 26
8/10/10 at 10:44am
Quote:
Originally Posted by kansaslaura

We have an old family recipe for a buttermilk chocolate cake which is rather heavy and dense. I've doctored it by changing the AP flour to cake flour, by using 1/2 oil and 1/2 shortening instead of all oil, and by putting in a 1/2 package of instant pudding. It really lightened and moistened it. ...oh and I also mixed it differently. Gr-Grandma's recipe creamed the sugar and fat and basically dumped everything else in. I do the alternating with wet and dry.


I just got my copy of America's Test Kitchen COMPLETE TV SHOW COOKBOOK!!
I love that show!!



Nice, I end up getting a cookbook from them every 3 months or so only because I forget to send back the card saying I do not want to receive it. Finally sent the last one back. Stopped getting the monthly magazines (magazines, website subscriptions, cookbooks all got to be too much) since I have access to all their websites but I do miss the extended discussions of the recipes in the monthly magazines----ooops did not mean to turn this into a ATK discussion back on topic thumbs_up.gif
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post #21 of 26
8/10/10 at 11:10am
I will come back and fill in more info but you may also want to check out using a variety of flavorings used by top pastry chefs. I absolutely love L'Epicerie and the variety is amazing. Just take a few days to experiment with a couple flavors. I will post some recipes shortly, but first check out L'Epicerie Baker's Pantry.
http://www.lepicerie.com/catalog/category_275_HARDTOFINDS_Bakers_Pantry_page_1.html

I have posted this link before somewhere. You will need to learn to work with these flavorings, but it really is worth it; plus there are purees, but once you get the hand of using them you will love them forever and remember a little goes a long way.
Denay
Email: denay@homebasedbaking.com
Visit : http://homebasedbaking.com
Start Your Home-Based Bakery Today!!!
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Denay
Email: denay@homebasedbaking.com
Visit : http://homebasedbaking.com
Start Your Home-Based Bakery Today!!!
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post #22 of 26
8/10/10 at 11:24am
Quote:
Originally Posted by cakeprof

Quote:
Originally Posted by kansaslaura

We have an old family recipe for a buttermilk chocolate cake which is rather heavy and dense. I've doctored it by changing the AP flour to cake flour, by using 1/2 oil and 1/2 shortening instead of all oil, and by putting in a 1/2 package of instant pudding. It really lightened and moistened it. ...oh and I also mixed it differently. Gr-Grandma's recipe creamed the sugar and fat and basically dumped everything else in. I do the alternating with wet and dry.


I just got my copy of America's Test Kitchen COMPLETE TV SHOW COOKBOOK!!
I love that show!!



Nice, I end up getting a cookbook from them every 3 months or so only because I forget to send back the card saying I do not want to receive it. Finally sent the last one back. Stopped getting the monthly magazines (magazines, website subscriptions, cookbooks all got to be too much) since I have access to all their websites but I do miss the extended discussions of the recipes in the monthly magazines----ooops did not mean to turn this into a ATK discussion back on topic thumbs_up.gif



This is a one time thing for me. Since it was a complete collection of the 10 years and there was a deal on it I grabbed it. I love how they explain the whys and whens...etc..to do things. I did have a membership to their website for 1 yr but it would log me out, not recognize my name, on and on so I didn't renew it. I've got my DVR set to record every episode so I never miss Christopher.. aka the Bow Tie Man!
When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". Erma Bombeck
~~~
If God is for us, who can be against us?
Reply
When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". Erma Bombeck
~~~
If God is for us, who can be against us?
Reply
post #23 of 26
8/16/10 at 12:57pm
I too have wanted to experiment and make different cake flavors from my scratch basic yellow and chocolate cake recipes. I started small and used the recipes from "Cupcake Doctor" to start and they have worked well.
Smile..... it does wonders for you & others!
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Smile..... it does wonders for you & others!
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post #24 of 26
8/16/10 at 1:29pm
I have over 35 flavors and bake all from scratch. Like others said, flavoring, zests and fruit purees can be used to change up recipes, but do remember that you can create cake flavors by your filling combos, too. For example, Strawberry Lemonade can be made out of lemon cake (yellow or white cake + lemon zest) and strawberry filling (preserves or fresh cooked puree, etc) and either lemon or strawberry icing (or both). I do things like a Mudslide cake with chocolate cake filled with Baiely's Irish Cream SMBC and coffee SMBC.

I mostly use zests and extract to change up a cake recipe because fruit purees are trickier. I've done strawberry and raspberry purees in my cakes before and getting the balance of acidity right is tricky for me. It's much easier to pick coordinating cake flavors and really make the fancy with the flavorful fillings and icings.
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post #25 of 26
8/16/10 at 2:37pm
thank you guys for posting the info
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post #26 of 26
8/21/10 at 1:23pm
Leah, I looked up the icing fruit on CK, since I buy a lot from them already. Do you just add a certain amount of icing fruit (1 tbsp, 1 cup??) to the batter or do you sub it for something else in the recipe?

Thanks!
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