made cake boss vanilla cake recipe - Page 7

I did not say I was offended did I? I did not say I found the statement offensive, did I? What I said was the individual in question could not help but pass judgement on others making a question of taste, a matter of skill. And frankly this statement is used by bigots and racists as cover for their racist and bigoted humor----food for though.

I happen to have a boatload of pm's stating that once it was made correctly, it was indeed, a mega-moist cake, unlike any other recipe ever seen or baked. Many first attempts and failed attempts yielded so-so results exactly as you described.

I did not mention taste at all. My comment was directed at the average moisture level.

So I stand by my comment. Hate it if you like. That is personal, but your physical description matched those of improper method. Every person who has pm'd me has had correct results.

So too bad. Not a personal attack, as has just been waged against me. Just a statement of facts. I've been through this recipe too many times with so many CC members.

Even better than the Wilton pans?

I have also tasted his cakes n wasn't so impressed n my husband didn't like it. Now his cannoli's were good

I tried making what was supposed to be Buddy's vanilla cake.  I got the recipe from this site, someone said he had made it and given the recipe out on Rachel Ray's show.  It did not have custard cream added.  All cakes seemed to take a long time baking, just didn't look or feel done.  And they all came out with a huge air pocket on the bottom of the cake.  We sampled them nevertheless, and I was not impressed with the taste at all.  They had somewhat of a pound cake taste and texture, but not as good, and were very heavy (I was looking for a stable cake that would hold up to fondant and stacking without sagging).  I do believe they would hold up to fondant since they were very dense, but the stacked cake would weigh a TON!!

 

I think I am going to try the Sky High Irresistible vanilla buttermilk cake, as someone here suggested.  I have made and used the WASC recipe often, and it is very good, but have had some problems with sagging when fondant is used to cover it.
 

I made it tonight (cupcakes) and it was ok. They were a little...rubbery? The tops and edges crystallized a bit making it hard to get out of the wrapper. I didn't use the custard mostly because it was a last minute decision to make the cupcakes. I wound up filling them with fresh lemon curd and using lemon SMBC which improved their taste. I love when the cake is the star but it was just a vehicle for the lemon curd and icing.

These old threads read like soap operas. Buddy? who knew?

oh wow awesome

Make the cake with the custard!  We're talking two cups here.  That's very significant in a recipe.  The custard is what makes this cake delicious and unique.  Try it again with the custard and come back with a review.

 

And to answer the question from January, yes, the Gold Touch cake pans are far superior to Wilton.  Wilton pans are definitely not the best.  I am phasing out all my Wilton pans for Magic Line and Gold Touch.

I agree with Annie.  I love my Magic Line pans.  They are very sturdy and the cakes bake much better in them.
 

 

Significant, yes but he very clearly says it's optional and that the cake will still be great without it, which is why I gave it a try. 

Give it a try again with the custard and see how you like it.  If you read this thread or do a search, the people raving about that recipe used the custard.  The ones who didn't use the custard don't like it.