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Cake Love yellow cake - Page 2

post #16 of 48
Thread Starter 
Lelka, I'm glad you have had such great results. Now it will be more fun trying the others... we all hate duds! I just read his chocolate butercream since you mentioned it. It looks very interesting. I will definitely try this this week. When I read his book, he came through with such conviction, I knew it was going to be a good recipe book. I'm sorry Food Network took his show off the air. I live just 1 1/2 hours outside DC and my other house is on the way, but it will take alot more than cake to get me near that DC traffic madhouse. Thanks for your reviews.

By the way, I put a layer in the freezer and will take it out in 24 hours to see how it does.
post #17 of 48
scp1127-
Quote:
Quote:

I'm sorry Food Network took his show off the air.

he had a show?
post #18 of 48
Yep. Called "Sugar Rush"
post #19 of 48
Thread Starter 
Maybe he quit the show. He has six locations in DC.
post #20 of 48
could someone suggest a substitute for the alcohol? for religious reasons i dont use it.
thanks.
post #21 of 48
I didnt use any alcohol in his recipes and its still came out superb!
post #22 of 48
I love his Sassy cake. It's my favorite orange cake. I've also made the mojito one. It's delicious!

When I bought his book I had to go to the liquor store and buy lots of different liquours: rum, tequila, limoncello, brandy, Cointreau and all kinds of essences and extracts and non-powdered nutmeg...plus the potato starch, that I also had trouble finding until I thought about the Jewish section at the supermarket.

I also like his "Mr. Banana Legs" cake. And I learned how to make IMBC with his podcast and use his recipe for it, even though that recipe is almost the same everywhere.

For every recipe he has a non-alcoholic alternative. It tells you at the beginning what to substitute it with.
post #23 of 48
So just to be sure, is his book just called "Cake Love"? After reading these posts, I have got to pick it up! icon_smile.gif
Let them eat cake.....
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Let them eat cake.....
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post #24 of 48
Cake Love
How to bake cakes from scratch
by Warren Brown
post #25 of 48
Thanks Imaginethat!
Let them eat cake.....
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Let them eat cake.....
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post #26 of 48
Quote:
Originally Posted by imagenthatnj

Cake Love
How to bake cakes from scratch
by Warren Brown



Glad I found this post. Just reserved the book from the local library and it's en route. Thanks scp1127! thumbs_up.gif
post #27 of 48
Wow - glad I found this post also - I just went to Amazon and read the reviews on this book also. Needless to say, mine is on the way!!
post #28 of 48
Quote:
Originally Posted by scp1127

It just came out of the oven and cooled for a half hour. Since I am experimenting with yellow cake recipes, I cut a wedge and tried it. This cake is delicious! It doesn't need icing it is so good. It is a delicate cake compared to the indestructible cake I made yesterday. The odd ingredients are potato starch and brandy (I used Hennesy cognac). No one could detect either ingredient in the final product, but the Hennesy definitely added a depth of flaver not found in yellow cakes. The batter, my favorite, was wonderful, where the benefit of the Hennesy could be detected. The potato starch contributed to the texture which was great, but delicate. Right now, this is my favorite yellow. I have never made the CC favorite, Sylvia Weinstock's, but that one is on my agenda tomorrow.

You must try this cake!!!


Is this cake suitable for carving? I have seen the book and would like to get it. Are there any cake recipes in this book that are firm and good for topsy turvy cakes?
post #29 of 48
Thread Starter 
Jade8, the alcohol is used as an extract. Vanilla sold in stores is 70 proof... 35% alcohol, by law. Brandies and cognacs are only 40 proof... 20% alcohol. To omit brandy and vanilla, he says to increase half and half by 1 tablespoon. Hope this helps.
post #30 of 48
Thread Starter 
Charmed, I have very little experience carving a cake, but this is probably too delicate.
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