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This cream cake is just awsome!!!! Thank you BakeWise

post #1 of 33
Thread Starter 
I just got Sky High Irresistible Triple layer cakes. And I just had to make the peach melba cake. I was so intrigued by the cream cake in this recipe, there is no butter or oil in the cake!!!!

Well I was so excited but was unsure about the 3 3/4 teaspoons of baking powder, but tried the recipe as is, well the first cake was a awful mess I was so disappointed icon_sad.gif

Well while I was brooding about my cake I remembered that there was a chapter in BakeWise about over leavening. After re reading I fixed the chemical balance of the cake and OMG the second cake I made with the revised recipe was soooooo moist and yummmy. icon_biggrin.gif

So Here is the cake for those of you who would want to try.
Cream Cake from Sky High Irresistible Triple Layer Cakes
1 ¾ cups cake flour (I used all purpose and it worked fine)
3 ¾ tsp baking powder (I used 1 ¼ tsp)
½ tsp salt
1 c heavy cream
2 tsp vanilla
1 ¼ c sugar
2 whole eggs
2 egg yolks
3 tbsp buttermilk

Preheat oven to 350. Butter, flour 3 8 rounds. Line bottoms with parchment paper.

Measure flour, powder, and salt into a bowl and whisk to combine. Combine cream and vanilla in the bowl of a stand mixer and whip with whisk attachment until soft peaks form. Reduce to low and beat in sugar but dont allow cream to come to stiff peaks. Add whole eggs one at a time, followed by yolks.

Sift dry ingredients in thirds into cream mixture, fold in each third. Fold in the buttermilk. Divide among pans and bake about 18 to 20 mins.
"To ask a question may be a moment shamed, but to not ask and remain ignorant, would be a life time shamed."
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"To ask a question may be a moment shamed, but to not ask and remain ignorant, would be a life time shamed."
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post #2 of 33
Heavy Whipping Cream makes butter. As you whip your whipping cream, vanilla and sugar, you might be making butter
post #3 of 33
You might like to post it in the recipes section. Thanks for posting, and I do love my BakeWise too!
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?
Reply
post #4 of 33
This sounds delicious! Have you tried any fillings with this cake?
post #5 of 33
may i ask the prinicipal you are referring to when you say that the bakewise book explains "over leavening" if that is the stated amount of baking powder
?? I will definately just try yours (as it worked out!) but i'm new to cake decorating so would love to understand this "levening theory"
thanks so much!!
~Never be afraid to try something new. Remember, amateurs built the ark. Professionals built the Titanic.~
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~Never be afraid to try something new. Remember, amateurs built the ark. Professionals built the Titanic.~
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post #6 of 33
Thread Starter 
to lollyponpon- in the book BakeWise the author talks about how in some recipes are over leavned. She recomemds about 1 tbsp of baking podwer for 1 cup of flour or 1/4 of balking soda. She explains that having too much leaving will cause the bubbles in the batter to get too big and rise to the top of the cake and pop. This is more common at high altitude.

U should deffenatly get bakewise it is awsome thumbs_up.gif

to ChoueiriCakeCo- I used the recipe from sky high, I filled the cake with peach mousse, brushed the cake layers with peach syurp, and frosted the cake with raspberry cream. It was soooooooo Yummy
"To ask a question may be a moment shamed, but to not ask and remain ignorant, would be a life time shamed."
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"To ask a question may be a moment shamed, but to not ask and remain ignorant, would be a life time shamed."
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post #7 of 33
is Bakewise kind of the science of cooking? Is it written in a way that people like me (who have a hard time understanding stuff like that) can understand it? I bet it's pretty helpful!
post #8 of 33
Thread Starter 
It is more of a cook book that explains the science behind baking with examples of bad recipes and how to fix them to make them good in some chapters. It is deffenatly easy to understant icon_smile.gif
"To ask a question may be a moment shamed, but to not ask and remain ignorant, would be a life time shamed."
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"To ask a question may be a moment shamed, but to not ask and remain ignorant, would be a life time shamed."
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post #9 of 33
I love Shirley Corriher! She is my culinary hero. I had the opportunity to meet her at ICE a couple of years ago. With all the famous chefs that stroll through there and teach there, she was the only person who ever made me starstruck! I know none of you will believe me, but I was speechless!

If any of you ever know someone who wants to learn how to cook, try her first book, CookWise. It's just as fabulous.

Theresa icon_smile.gif
post #10 of 33
hey baking_fool thank you soo much!! I'm in Aust so i have a hard time finding a lot of things, so i'll jump straight onto amazon now! It definately sounds like the kind of book i want to invest in, because the more i understand the "whys" the more confident i will be to experiment with cooking. Atm i am petrified of playing around with recipes so i just follow them EXACTLY as they are haha!! But, thanks to Jan H the other day, i learned that there is actually a difference between one cup in an american recipe, the the measuring tools we have over here! DUH!
i knew that we used metric but i still thought one cup here, would be the same in the states (they would just use OZ) WRONG!! so turns out all of the recipes i have tried off of this site have had either too much of some ingredients, or too little of others... how irritating!
Thanks for your reply!!
~Never be afraid to try something new. Remember, amateurs built the ark. Professionals built the Titanic.~
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~Never be afraid to try something new. Remember, amateurs built the ark. Professionals built the Titanic.~
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post #11 of 33
Thread Starter 
Your welcome icon_smile.gif

I can understand how aggravating that would be, I hope you are able to get your hands on her book.
"To ask a question may be a moment shamed, but to not ask and remain ignorant, would be a life time shamed."
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"To ask a question may be a moment shamed, but to not ask and remain ignorant, would be a life time shamed."
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post #12 of 33
Alton Brown's book, "I'm Just Here For More Food", is another great science of baking book. Very user-friendly.
post #13 of 33
baking_fool, is this a book for high altitude baking? I'd love a book for our unique baking challenges! I live at about 6300 feet above sea level and when I read sky high, I think high altitude. Reducing leavening is one of the most important steps in high altitude baking.

Thanks!
post #14 of 33
I'm confused....is the 3 3/4 tsp. baking powder a mis-print? You had to reduce it down by two thirds to 1 1/4 tsp. for the cake to come out correctly, so who would be able to use it in the written proportions?
yummmm...cake!
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yummmm...cake!
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post #15 of 33
Thread Starter 
No sky high is not a high altitude baking book, I have one called Pie in the Sky that addresses high altitude baking but I have only make 2 recipes from it. I am only at 5,000 ft and most of the time sea level recipes come out for me. I have only had to tweak a few. But I can say that the info in Pie in the Sky is good for high altitude.

to katnmouse- I am not sure if the original 3 3/4 is a typo or not but I gave it a try as written and the cake literally looked like a lace cookie, it was awful. But I don't think it is to unusual to find a recipe every now and then that has some of the measures off.
"To ask a question may be a moment shamed, but to not ask and remain ignorant, would be a life time shamed."
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"To ask a question may be a moment shamed, but to not ask and remain ignorant, would be a life time shamed."
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