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made cake boss vanilla cake recipe - Page 5

post #61 of 108
I made this recipe on Saturday for my hunnies valentine cake. I can't seem to make custard on the stove without scorching it, so I cooked it on friday in the microwave for about 8 minutes stirring every 2 minutes for the first 6 and then every 30 seconds for the rest. It came out perfect.
I used the full amount of custard but added 1/2 tsp more baking powder. I left my ingredients out for 2 hours and they were still a little cool before I mixed so my temp was not right;(The first time I ever took a batter's temp.) so I left the batter sit in the pans while I took a shower for 30 minutes and it was still too cool by about 5 degrees so I went ahead and baked. It did in fact crown in the middle so I guess the temp was a factor. The cakes did rise ok,....But I baked them in the Wilton fanci-fill heart and the bottom pointed part separated from the center part so the heart was a little wobbly and there were some tunnels in the rest(probably from that extra baking powder). I used the left over custard and made coconut cream filling and it was to die for. Then I used a seven minute type icing and covered it with large chip type coconut that I had browned in the oven.
The cake is really tasty and still moist today even after being in the fridge. I'm not sure I'll make it again, but I will make the italian custard.
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post #62 of 108
I finally made this cake today. I love it!!! My DH said it was so good. I made cupcakes and I am so excited how moist and flavorful they are. Can't wait to try the chocolate version of this recipe.
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post #63 of 108
I too am a fan of his recipes! I love the vanilla cake recipe and his mousse recipe in the book. The vanilla cake recipe has got to be the best vanilla cake I've ever had.

No his mind is not for rent, to any god or government...

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No his mind is not for rent, to any god or government...

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post #64 of 108
how can I get this cake reciepe. I would like to try it.
post #65 of 108
This cake was really good. However, it was a little dense for me. I can't seem to find a nice fluffy moist vanilla cake recipe! All the ones I've tried are either too dry, or get dry after a day. Anyone have a good recipe for one?
post #66 of 108
I used to use the Wilton basic yellow cake recipe for my mixes. But ever since I read his book, I think his is the best vanilla cake recipe I have come across. I have tried other recipes online, but I find myself going back to Wilton's until I tried Buddy's. I haven't tired it with the custard, but the cake is moist, dense, and good! His chocolate recipe is good too. I can't wait to do his red velvet
post #67 of 108
I tried both the recipe first without the custard and then with the custard. I thought it was a very nice cake without the custard, but a bit of a disaster when using the custard. It was very dense, heavy, didn't rise and basically not cooked thoroughly ( even though the toothpick came out clean). I'm not sure what happened there. Any ideas?

Anyway, I'm willing to give it another try.
post #68 of 108
Quote:
Originally Posted by kathyw

I tried both the recipe first without the custard and then with the custard. I thought it was a very nice cake without the custard, but a bit of a disaster when using the custard. It was very dense, heavy, didn't rise and basically not cooked thoroughly ( even though the toothpick came out clean). I'm not sure what happened there. Any ideas?

Anyway, I'm willing to give it another try.



This is exactly the way it turned out. The first time I tried it with the custard. I left the cake a bit longer than I should because I thought it wasnt cooked through. I quickly realised its the custard in the cake. It was really bad. I threw the whole lot away. I'm such a big fan of buddy I decided it to give it a second try without the custard. I baked nicely but there was nothing special about the cake. I will stick to my other vanilla cake recipes. Also I very much doubt that the recipes in the book are the same recipes he uses.
I can do all things through Christ who strengthens me.
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I can do all things through Christ who strengthens me.
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post #69 of 108
Quote:
Originally Posted by Annabakescakes

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 have a good friend who interviewed one of his bakers for a job at her own bakery. That's what this woman told her, and as she actually bakes the cakes, she should know!
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AKA: bonjovibabe
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post #70 of 108
Debby,
I decided to try the vanilla cake in the Cake Boss cookbook today. I was just asked to do my first wedding cake and thought who better to get a recipe from than Buddy, right? I also used the Italian custard cream in the cake.
Well, the cake is now in the garbage. Like you, my batter was around 65 degrees or so when I put it in the oven. It did crown like Buddy said it would. I used the "cake" setting on my oven. At 30 minutes the layers had a few moist crumbs so I took them out.
The flavor of the cake was very good, but it was very heavy and really not done right. There was a thin strip on the bottom of each layer that looked very condensed and not baked. The directions for putting together the batter are pretty unconventional, but I trusted Buddy. Please, can you help?? I was really hoping I wouldn't have to try a ton of recipes before I found a great one for my first wedding cake.
post #71 of 108
I have made this recipe many times and it is perfect every time. The cupcakes dome beautifully.

There is a part in the custard recipe that gives a time to cook or it says that you can cook until it is thicker. I cook until it is thick. The cake browns very little and it also rises very little. The cupcakes need to be filled to about 1/8" or 1/4" from top of the liner.

I use baking strips and test with toothpicks and touch. The texture is very sturdy and with so much custard, they are very moist. I think you may not have baked it enough. Do you use an oven thermometer every time? This is a good habit to have.

The 72 degrees is important. I use my chocolate thermometer/spatula.

Could any of these issues be the problem? It would make a great wedding cake. Any more questions, I will be happy to answer.
post #72 of 108
Have you made this in 9" cake pans also or just as cupcakes? I also cooked my custard til it was thick. I don't have cake strips at the moment, but I think I will get some soon. I thought taking the layers out when there were a few moist crumbs on the toothpick would prevent them from being dry, but......... maybe they weren't in long enough?? Maybe the pick needs to be totally dry. Do you think if I waited to put them in the oven when they were at the 70-73 degrees it would 've made them rise a little higher and more evenly instead of crowning so much?
Another thing I was thinking...... wonder if using 1/2 the amount of custard in the batter would help the heaviness but still have it be nice and moist. Buddy says it's optional so possibly that could work??
post #73 of 108
Use the full amount of custard. I have made the cake many times. It rises very little. They do bake longer than a regular yellow cake, such as Sylvia Weinstock's. The center cooks last. I usually take baked goods out just shy of being done because they continue to cook in the pan. But this one can stay in until the toothpick comes out clean. If you have professional pans, you may not need the strips. But if you want to bake from scratch and not be frustrated, get thick, light colored pans, always use parchment, get an oven thermometer, and get baking strips. Some people feel they can't bake when the problem is the equipment. Good luck... this cake is worth mastering.
post #74 of 108
Quote:
Originally Posted by Joann212

Debby,
I decided to try the vanilla cake in the cookbook today. I was just asked to do my first wedding cake and thought who better to get a recipe from than Buddy, right? I also used the Italian custard cream in the cake.
Well, the cake is now in the garbage. Like you, my batter was around 65 degrees or so when I put it in the oven. It did crown like Buddy said it would. I used the "cake" setting on my oven. At 30 minutes the layers had a few moist crumbs so I took them out.
The flavor of the cake was very good, but it was very heavy and really not done right. There was a thin strip on the bottom of each layer that looked very condensed and not baked. The directions for putting together the batter are pretty unconventional, but I trusted Buddy. Please, can you help?? I was really hoping I wouldn't have to try a ton of recipes before I found a great one for my first wedding cake.



Try the vanilla cake from Sky High Irresistable Triple Layer Cakes
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 #75 of 108
I do have that cookbook, but I haven't tried much yet. Which do you recommend.....the vanilla buttermilk cake or the vanilla bean cake? I need something that is nice and moist but not real heavy.
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