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The Great Scratch Off -- White CAke!!! - Page 2

post #16 of 48
Thread Starter 
ya im an avid measuerer lol as well. ive tried to weigh things out but seem to have a hard time keeping all the numbers organized in my head lol maybe someday ill convert ive too heard it is much better or more accurate or something idk but i like measuring. ya even with it shrinking you cant beat that flavor it was perfect! yummmmm icon_lol.gif
post #17 of 48
I am excited to try this.

1) King Arthur Flour Tender White Cake: vicki3336, artscallion, Adevag

2) Rebecca Sutterby's White Velvet Cake:

3) Rose Levy Beranbaum's White Velvet Cake: 4realLaLa

4) Cook's Illustrated White Layer Cake: vicki3336, artscallion

5) Elisa Strauss Vanilla Cake: durell87

6) K8's take on Sylvia Weinstock's Classic Cake: gerle, Adevag

7) Delicate White Cake from Group Recipes: vicki3336

8 ) Rebecca Rather's White on White Buttermilk Cake: durell87, gerle, 4realLaLa
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post #18 of 48
ok, im in

1) King Arthur Flour Tender White Cake: vicki3336, artscallion, Adevag

2) Rebecca Sutterby's White Velvet Cake: steffiessweetsinsations

3) Rose Levy Beranbaum's White Velvet Cake: 4realLaLa, steffiessweetsinsations

4) Cook's Illustrated White Layer Cake: vicki3336, artscallion

5) Elisa Strauss Vanilla Cake: durell87

6) K8's take on Sylvia Weinstock's Classic Cake: gerle, Adevag

7) Delicate White Cake from Group Recipes: vicki3336

8 ) Rebecca Rather's White on White Buttermilk Cake: durell87, gerle, 4realLaLa

will start this prob monday.
post #19 of 48
I have always been in the measuring category too but am wanting to do more weighing. Finding the conversions is not simple; maybe someone has a chart? Wouldn't it be nice? Oh Sanata, all I want for Christmas..........................(better not start icon_smile.gif )

I signed up for the spice cakes and did my baking but something happened during he deadline and I did not get my reviews posted.

What I noticed was everyone but me did the full cake with icing. I only baked the cake and had the testers judge on it alone. To me the icing could make a world of difference in cakes. Any input or former discussion on this?
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post #20 of 48
Tea42, I didn't sign up for the spice, but I did bake a few of them. My family felt the buttermilk spice with the toasted walnut frosting was to die for! It was sooo good!!! Guess we feel buttermilk really adds flavor to the cake, because our preference was for the white on white buttermilk white cake.
post #21 of 48
Quote:
Originally Posted by Tea42



What I noticed was everyone but me did the full cake with icing. I only baked the cake and had the testers judge on it alone. To me the icing could make a world of difference in cakes. Any input or former discussion on this?



Tea, I participated in both the chocolate and white cake scratch-offs. I also felt that the cakes should be tested un-iced as frosting can trick you into thinking a dry cake is moist...or a delicious icing can make a bland cake seem flavorful. I suggested this in those threads, but I guess no one really felt like eating un-iced cake, cause no one did...some were even testing them with fillings.

To me this is like testing apples by baking them into fancy strudel spice cakes...you test apples by eating apples, I say.
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It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
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Housework makes you ugly.

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post #22 of 48
i was going to do my review on the cake alone, a great cake really shouldnt need frosting! and yeah the flavors of the frosting can interfere with the cake. if u review with icing just make sure u state that, so we can take that into consideration.
post #23 of 48
I participated in the chocolate and yellow scratch offs and had my testers taste the cake by itself. After getting their opinions, I iced them to finish eating the leftovers. Some cakes would have scored a lot differently with the addition of the icing.
Vicki

Confidence is the feeling you have before you understand the situation....
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Vicki

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post #24 of 48
Hi all!
I am definately going to try the white on white...it sounds so yummy! Just curious if anyone who tested recipes can tell me if what they tested would stand up to having fondant applied. I get requests for white cake but really do not have a goto especially one that will hold up to fondants weight.
Thanks!
Suzi
Sugar, spice & everything nice!
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Sugar, spice & everything nice!
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post #25 of 48
The white on white is my go to vanilla cake. I've had some trouble with it in the past but the flavor was worth the trouble to make it work. I, however, don't really consider it a "white" cake, more of a yellow/butter/vanilla cake. But, again, it is, bar none, the BEST tasting vanilla cake EVER, IMHO, of course.
Vicki

Confidence is the feeling you have before you understand the situation....
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Vicki

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post #26 of 48
Thread Starter 
so hows everyone doing? have a good christmas? wow glad most of the holidays are over lol almost time to catch my breath! Anyways i was thinking we still have a lot of reviews to be entered so it might be a good idea to extend this. maybe mid january or end of january any suggestions? and yes i think the best way to judge a cake is un-iced and definitly un-filled. i think this will be stated in the next bake off rules. however since it wasnt stated at the beggining of this one i cant really make it an official rule, but please if possible post results on plain cake. happy baking and holidays!
post #27 of 48
I'm so glad this topic is still alive. I was looking for a good white cake recipe and so happy to have found this thread, but I was worried because the thread seems abandoned due to Christmas holiday. I'm still a newbie, so I'm waiting for this scratch off winner recipe to bake my first white cake thumbs_up.gif
post #28 of 48
I'm so glad to hear that the deadline was extended. Despite my best intentions and early planning, the holidays still kicked my bottom. I will definitely do my taste tests uniced and unfilled.
Vicki

Confidence is the feeling you have before you understand the situation....
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Vicki

Confidence is the feeling you have before you understand the situation....
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post #29 of 48
Ok, I may be all wet here, but if a cake containers egg yolks can it technically still be called a white. Because I always thought that once you added the yolks...it then became a yellow cake. Just curious to what you all thought.
post #30 of 48
Cake Reviewed: White on White Buttermilk Cake

This cake is absolutely delicious! I would definitely give it a 9.7 on taste. For the price, I would give it a 9 simply because it calls for cake flour and buttermilk which are not as cheap as all purpose and regular milk. For ease of prep, I give it 9.5 (only all in one bowl gets a 10). Note that this is not a liquid batter! For some reason, my batter fell in the center and so I turned the cake into a trifle - I'm serving it tonight, but I'm sure that it will be wonderful!

The thing is that I got lazy and didn't want to prep as many pans as I should have. I doubled the recipe (which worked wonderfully) and divided in to 3 8" rounds and 2 6" rounds. I guess there is a price to pay for laziness. 5 of the 6 pans overflowed and I now have a oven to clean. The taste, however, is divine!
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