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made cake boss vanilla cake recipe - Page 3

post #31 of 102
1/23/11 at 10:28am
The book says it makes 24 cupcakes with no changes. My custard was very thick out of the pot and the consistency after refrigeration was like cold mashed potatoes... firm and kept the shape of the slice. I returned it to room temp before using in the cake.

The custard step is more work, but it could be kept on hand in larger quantities and used for other applications. And his "dump" method for the batter is a time-saver. The cake is two days old on the counter ad it has lost no freshness. I am taking the one out of the freezer today (24 hours) to see how it does. Buddy says to freeze or refrigerate if needed.

Does anyone think the custard could use less sugar (just 1/8 cup less)?
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post #32 of 102
1/23/11 at 10:35am
I just referenced the book and yes I missed where it said cupcakes.....thanks! I think I will give them a try tomorrow. It's just that sometimes I find when you use a cake recipe for cupcakes, they seem a little dryer, even if I don't over bake them.
I'm looking forward to this recipe!!
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post #33 of 102
1/23/11 at 10:38am
kello, I use Williams-Sonoma goldtouch pans, including the cupcake pans. You would not believe the difference in color and texture.
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post #34 of 102
1/23/11 at 10:42am
Really? I will have to give them a try. I hate the cupcake pans I have. I have 150 cupcakes to do later this year and really wanted a great vanilla, but I have yet found a great recipe that I liked and wasn't dry.
I'm on it!! icon_biggrin.gif Thanks.
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post #35 of 102
1/23/11 at 10:56am
I tested the pans against the regular Williams-Sonoma and several other high quality brands... same batter, same oven, at the same time. The goldtouch cupcakes were heads above the rest. Same goes for all of their pans. I have some magic line in other sizes and they can't compete either.
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post #36 of 102
1/24/11 at 1:40pm
Here's a link to his recipe. http://www.rd.com/food/the-cake-bosss-vanilla-cake-recipe/
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post #37 of 102
1/24/11 at 3:13pm
vtcake, thanks for posting that link. Sounds like a good cake, but he only lists the page number in his book on the recipe for the Italian custard cream. I would like to try it with the custard in it, but can't find the recipe on the internet. Found one similar, so am hoping it will work. If someone would like to post Buddy's recipe, though, I'd try it, too.
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post #38 of 102
1/24/11 at 3:52pm
This blog has both the cake and vanilla custard cream recipe:

http://ashleelittle.wordpress.com/
Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au
www.facebook.com/sweetperfectioncakes (come visit sometime!)
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Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au
www.facebook.com/sweetperfectioncakes (come visit sometime!)
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post #39 of 102
1/24/11 at 4:16pm
Quote:
Originally Posted by scp1127

kello, I use Williams-Sonoma goldtouch pans, including the cupcake pans. You would not believe the difference in color and texture.



Agreed. Best pans ever.
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post #40 of 102
1/24/11 at 4:34pm
Again I am frustrated with shipping!!! Williams-Sonoma doesn't ship to Cananda...WTH? The only stores they have here are in Toronto (4+ hr drive) and you can't order from them!
Anywhere else I can get these pans from?
Animal
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post #41 of 102
1/24/11 at 4:40pm
Unrelated to the vanilla cake...For those of you who scratch bake or are avid fans. When Buddy calls a cake "sponge" is it a true sponge or does he call all his cakes "sponge" I have heard him talk about the sponge for a cake they are working on and they come out with this huge hunk of cake that looks nothing like what I think of as sponge. Just askin' icon_smile.gif
live to ride
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post #42 of 102
1/24/11 at 4:51pm
Quote:
Originally Posted by kello

Again I am frustrated with shipping!!! Williams-Sonoma doesn't ship to Cananda...WTH? The only stores they have here are in Toronto (4+ hr drive) and you can't order from them!
Anywhere else I can get these pans from?



Unfortunately, they're a Williams-Sonoma exclusive. They are an exclusive line from Chicago Metallic.
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post #43 of 102
1/24/11 at 5:05pm
I made the cake with the custard and my daughter was eating it like an addiction. I like the taste also. It didn't last long. I only made the custard because I hate throwing away yolks, boy am I glad I did.

I think the runny custard is probably more for the cake and they probably cook it longer for the filling.
Anybody with artistic ability can make a cake look beautiful, but it takes someone with the heart and soul of a "true baker" to get in the kitchen, bake from scratch, and make that cake taste good.
~~~~Deeva~~~~
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Anybody with artistic ability can make a cake look beautiful, but it takes someone with the heart and soul of a "true baker" to get in the kitchen, bake from scratch, and make that cake taste good.
~~~~Deeva~~~~
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post #44 of 102
1/25/11 at 4:47am
PistachioCranberry, mine was thick for the cake, but others had it runny and both have seemed to work.

Kello, try ebay. But... these pans are like nothing else on the market. I use them in my bakery. They are so good that I would save up to buy all I could, make sure they are all in stock, and make the trip.

Update... took the layer out of the freezer (24 hours)... absolutely no change!
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post #45 of 102
1/25/11 at 8:44am
This is very good information. Thank you all for the postings and the recipe link!! I heard him say he would never release his recipes, so I was hesitant about getting the book. I will definitely try this recipe.
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