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made cake boss vanilla cake recipe - Page 4

post #46 of 102
1/25/11 at 8:58am
Quote:
Originally Posted by kkbritt8

He mentioned in one episode that he would never give out his recipes he uses in the bakery since they are family recipes. I would imagine the recipes in his book are not the same as he uses in the bakery.



You got that right, they use cake mixes at Carlo's - fact!
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post #47 of 102
1/26/11 at 10:02am
Quote:
Originally Posted by MikeRowesHunny

Quote:
Originally Posted by kkbritt8

He mentioned in one episode that he would never give out his recipes he uses in the bakery since they are family recipes. I would imagine the recipes in his book are not the same as he uses in the bakery.



You got that right, they use cake mixes at Carlo's - fact!



How do you know that? I don't doubt it, but you "sound" sure!

I often wonder about his cakes, I mean, you see them stacking them high, like when they carved his wife ( icon_confused.gif I would hate me in cake form for my birthday) But you never see any support, except in wedding cakes. How can they stack cakes 5'6" tall without the bottom 5 or 6 cakes exploding? They must be like bricks. Plus, I don't remember seeing any filling or icing between the layers either. YUCK! And if they are that dense and dry, why don't they use cake for all the buildings? Everything is rice krispies.

I would rather make 1 cake for $150, than 3 for $50 each.

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I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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post #48 of 102
2/2/11 at 11:56am
Hey, I'm hoping someone is still watching this topic. I made my third cake with this recipe this week, and I'm getting more and more convinced that this is my go-to yellow cake recipe from now on. I LOVE IT, so yummy , incredibly moist, and even I could sit and eat a lot of it, even though I make cake every week and don't usually get excited about eating it anymore. icon_smile.gif

I do have a question though for those who have tried the recipe with success. Did you get your layers to rise? I'm wondering if I don't need to add some more baking powder or something? I thought I got the batter to the right temp last time, but it still seems to be baking up at just SLIGHTLY higher than the level I fill the pan to. I don't have any other recipes that stay relatively flat like that, so I'm wondering what I need to do differently. I need this recipe to rise higher up if I'm going to use it for taller layers like for weddings.


Thanks!
Debby
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I homeschool because I don't believe in the mass production of human beings.
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post #49 of 102
2/2/11 at 12:27pm
OK Debby, at least I'm not the only one who can't get the cake to rise! Made the cake and custard exactly like the recipe states, (although it seems to call for a lot of custard and when my cake wouldn't rise, I thought there was a printing error) and the cake didn't rise at all! It was flat, heavy but very tasty. I couldn't eat very much but my dogs (Newfies) loved, loved, loved the cake! So what am I doing wrong? Temp was a little colder that 75 degrees, but everything else was exactly as the book specified and I cooked the custard, then cooled it overnight in the fridge. Came out perfect, nice and stiff. Any ideas where I goofed? I would really like to give it another try.
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post #50 of 102
2/2/11 at 12:38pm
When I made the cupcakes, I always test first and I found I needed to fill them to within 1/4 inch from the top. I didn't measure the cake layers. But the crumb was perfect. He notes that the custard does not contribute to the rising, so I guess it just rises les than most. My custard was extremely thick. I also use my chocolate thermometer to get the exact temp. The cupcakes looked very pretty and they do not brown.
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post #51 of 102
2/2/11 at 2:09pm
Quote:
Originally Posted by CakesbyOma

OK Debby, at least I'm not the only one who can't get the cake to rise! Made the cake and custard exactly like the recipe states, (although it seems to call for a lot of custard and when my cake wouldn't rise, I thought there was a printing error) and the cake didn't rise at all! It was flat, heavy but very tasty. I couldn't eat very much but my dogs (Newfies) loved, loved, loved the cake! So what am I doing wrong? Temp was a little colder that 75 degrees, but everything else was exactly as the book specified and I cooked the custard, then cooled it overnight in the fridge. Came out perfect, nice and stiff. Any ideas where I goofed? I would really like to give it another try.



I wondered the same thing-- the amount of the custard. 2 cups is a lot of additional ingredients to be "optional", don't you think?
Although I don't know, it sure is yummy. What would adding some more baking powder, or the addition of baking soda, do to the mix? Anyone? I'm still figuring out the chemical reaction side of scratch baking. icon_smile.gif
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I homeschool because I don't believe in the mass production of human beings.
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post #52 of 102
2/2/11 at 2:15pm
I followed the recipe exactly and it has come out perfect evert time. It is moist and dense, but as I said before, the crumb is small, but perfect. It rises very little. Are you sure you are doing something wrong? This consistency is like nothing I have made before... or eaten.
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post #53 of 102
2/2/11 at 2:29pm
I thought about making that same cake. Where do you find the custard?
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post #54 of 102
2/2/11 at 2:42pm
You have to make it first, chill for six hours, the bring it back to room temp.
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post #55 of 102
2/2/11 at 2:47pm
Quote:
Originally Posted by scp1127

I followed the recipe exactly and it has come out perfect evert time. It is moist and dense, but as I said before, the crumb is small, but perfect. It rises very little. Are you sure you are doing something wrong? This consistency is like nothing I have made before... or eaten.



Hm, okay well maybe I just need to double the recipe to fill up my pans. Because I agree- I wouldn't want to go fiddling with the amount of custard if that's what makes it taste so incredible. icon_smile.gif
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post #56 of 102
2/2/11 at 2:48pm
Quote:
Originally Posted by Mika0201

I thought about making that same cake. Where do you find the custard?



In the book there is another recipe that you need to follow. (The vanilla cake recipe says "on page..")
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I homeschool because I don't believe in the mass production of human beings.
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post #57 of 102
2/2/11 at 3:06pm
Evoir put a link to it on p. 3
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post #58 of 102
2/2/11 at 4:04pm
You guys are enablers. I read this thread, and jumped over to amazon to buy his book. Can't wait to try this cake!!!
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post #59 of 102
2/2/11 at 5:54pm
Well there's my problem. I printed the cake recipe from the TLC website. There's no recipe for the custard.
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post #60 of 102
2/4/11 at 8:35am
Update of the week -- made this cake again, this time subbing out some of the vanilla and using some almond extract instead. Oh so good. Still not very much rising to the occasion, but man does it taste good.

I had some scraps last night with some milk chocolate ganache poured over top. Uuuuggghhhhhh.
I homeschool because I don't believe in the mass production of human beings.
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I homeschool because I don't believe in the mass production of human beings.
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