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made cake boss vanilla cake recipe - Page 6

post #76 of 102
4/12/11 at 5:20am
I have made the vanilla buttermilk lots of times(and LOVE it). I might have to try the vanilla bean since I keep beans in my house.
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 #77 of 102
4/12/11 at 7:30am
I've made both. I have never, ever had any problems with any recipe in that book. The cakes are really easy. She uses the reverse creaming method a lot. The frostings/buttercreams are not that good for what we use these cakes for, because she uses a lot of heavy cream-based buttercreams. They're delicious, but you know you have to refrigerate those cakes and serve them about the same day. I have taken the flavor ingredients out of those cream frostings and incorporate into my IMBC.

In 2008 (I think) there was a group on the Internet called The Daring Bakers. They baked for a year through the book, choosing one recipe per week. Most of the cakes were a success with them.

I have made the vanilla buttermilk every time I need a vanilla cake, and the other one about 3 times. They are about the same thing, I think. There's actually another vanilla cake at the end of that book that it's "for weddings." If you compare the recipes, they're the same thing with a slight difference (eggs mixed with the vanilla, I think).

Cake was used in this project, for a wedding:

http://smittenkitchen.com/2008/07/project-wedding-cake-the-cake-is-baked/

I read every comment before I bought the book, but that's because I have an obsessive behavior. lol
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post #78 of 102
4/12/11 at 10:04am
It was the group The Cake Slice and that was when I first heard about the book. I forgot about it until Smitten Kitchens page was posted and I knew I had to buy it.

I turned her banana cake into a strawberry one, her cola cake into a stout one, and played around with turning her vanilla buttermilk into a Red Velvet. I liked the way all of them ome out. The red velvet wasn't as red because I used dutch process, but then again it doesn't matter to me as long as it tasted good.

I had been doing research to find out why vinegar is necessary in a red velvet and haven't been told a conclusive reason, so I wanted to see what would happen if it was omitted.
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~~~~
Reply
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~~~~
Reply
post #79 of 102
4/12/11 at 10:38am
PistachioCranberry, I wanted to get into that group so bad, but I didn't have a blog and I wouldn't have been able to dedicate time to make the cakes and report back. I never know when I'll have to sleep at the office...lol.

So it wasn't Daring Bakers but The Cake Slice?

I think everyone's favorites in my family come from that book, from the piña colada cake to the lemon/blueberry one, to the chocolate one that you make in one bowl in about 15 min.

Good to know there's one of the bakers among us. It was very cool to go read everyone's results every week.
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post #80 of 102
4/12/11 at 11:16am
I wasn't a baker in the group, but an old coworker was. You might have read her blog, How to Eat a Cupcake.
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~~~~
Reply
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~~~~
Reply
post #81 of 102
4/12/11 at 11:26am
Quote:
Originally Posted by PistachioCranberry

I wasn't a baker in the group, but an old coworker was. You might have read her blog, How to Eat a Cupcake.



Yes! Love her blog. But then she went away. Still very good entries there to read.
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post #82 of 102
4/13/11 at 5:50am
With her and her mother being so busy with the bakery she had to let it go. Do you follow them on Facebook?
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~~~~
Reply
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~~~~
Reply
post #83 of 102
4/13/11 at 6:13am
Quote:
Originally Posted by neelycharmed

I was "on the fence" about buying the book because he said he would never give out his recipes...
But sounds like its worth buying, maybe it might be my next cookbook icon_smile.gif
thanks for the reviews from everyone,
Jodi



I too have this book and love the recipes, however, these recipes are NOT the recipes they use in the bakery. It is printed in the book that they are recipes that offer similar flavors and textures. But they are not the actual recipes in the book. But they are moist homemade cakes.

I also liked reading about his life and family.
Despite difficult economic times, I'm determined to be rich!
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Despite difficult economic times, I'm determined to be rich!
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post #84 of 102
4/13/11 at 6:50am
Quote:
Originally Posted by PistachioCranberry

With her and her mother being so busy with the bakery she had to let it go. Do you follow them on Facebook?



No Facebook. I decided long ago I didn't want to be bothered with FB and closed the account.
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post #85 of 102
4/24/12 at 4:23pm
I just made the vanilla cake from the book and it is awesome!! I agree with scp, I have never tasted a cake with this texture before but it is insanely moist without being wet. I added the custard (couldn't get it to thicken much but it still worked). I would cut the sugar in the custard a bit my next go round but i love this cake icon_biggrin.gif

I can't wait to try more recipes from his book
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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post #86 of 102
4/24/12 at 6:50pm
Made his vanilla cake with custard the other day and frankly did not think it was anything special and way too sweet (and I like sweet things). Did not find it any more moist than other yellow cake recipes I have made. Density was not a problem, I <3 dense cakes, fluffy cakes, and everything in between.

Did make Cakelove's vanilla cake and definitely think it is much better than Buddy's and it does not need a custard or worrying if the batter is at the right temperature. Frankly I agree with Old Man Mike's assessment of Buddy's vanilla cake--Buddy putting custard inside his recipe is cheating (for those who don't have the book this reaction is described by Buddy as a response to his new recipe). CL's yellow cake, along with others, is proof that one can make a great vanilla cake without custard.
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post #87 of 102
4/24/12 at 8:44pm
I use to live in Hoboken, NJ and use to buy pastries from his father from time to time, when he was the baker (21 years ago) they were to die for and never a line to get in the door! Last year we had some friends visiting us in NY from Florida and they wanted to visit his store. Well when we got there, the line was three blocks long! The store is very small and you get shoved in like cattle. WE got in and looked at the cookies, cakes, etc.... and our friends decided to purchase some cannolis, brownies, chocolate chip cookies, bear claws and some other stuff....all in all they paid $80.00 when we got home they couldn't wait to dig in to the goodies. They took one bite of the cannoli and threw it away, the cream was sour and the dough was soft, the chocolate chip cookies were nasty, the bear claws were sour also and chewy like rubber, the brownies were so dry that you would have had to soak them in milk overnight for them to be close to edible.... needless to say everything wound up in the garbage. He is over priced and rude to his clients. Although I do have to give him a thumbs up on his decorating skills, but if I am paying the money he is asking for his cakes then not only do I want them to look good, but I also want them to taste good icon_smile.gif
Johnica
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Johnica
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post #88 of 102
4/25/12 at 4:23am
I have made CL's and Buddy's many times and don't find them one bit similar. Buddy's, made correctly is a very unique cake and one that crowds rave over. I used to use it as my charity donation recipe. It is more labor-intensive and in my opinion, doesn't make a good go-to recipe because it is so unique. I use award-winning gourmet jams and Buddy's recipe really showcases these amazing jams, piped full strength in the middle and topped with IMBC or FBC with the jams mixed in.

CL's with quite a few adjustments, is my main yellow cake. It is more what someone would expect in a yellow cake. But I still feel that Buddy's is a unique cake. If it isn't, it wasn't made correctly.
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post #89 of 102
4/25/12 at 4:39am
Quote:
Originally Posted by scp1127

But I still feel that Buddy's is a unique cake. If it isn't, it wasn't made correctly.




Because I did not find it unique does not mean it was not made correctly--you just can't help insulting people can you. There is nothing special about the cake, it is a yellow cake with a custard added, it is certainly nothing inventive--people have been adding puddings to their cakes for a long time. Nor is it all the impressive--just as Old Man Mike thought when he first tasted it.

It is overly sweet, the vanilla flavor is not particularly special, it is an oil cake (vanilla butter cakes have a much better flavor profile), and I don't find it qualitatively more moist than other vanilla cake recipes. Good for you that your clients like it, I made it, did not like it, and don't find it all that unique--that does not mean it was made incorrectly. I am sure if you made the recipe and served me the cake I would come to the same conclusion.
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post #90 of 102
4/25/12 at 4:47am
Quote:
Originally Posted by gatorcake

Quote:
Originally Posted by scp1127

But I still feel that Buddy's is a unique cake. If it isn't, it wasn't made correctly.



Because I did not find it unique does not mean it was not made correctly--you just can't help insulting people can you.



Something worth noting, for your own peace of mind, offence is only ever taken, never given.

Food for thought.
A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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