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Question for the scratchers - Page 2

post #16 of 37
I was reading in Heavenly Cakes (I think) or Cake Bible that Mayo is one of those odd ingredients for cakes that works. After all mayo is just emulsified egg yolks, vinegar and oil.

I would just be careful of which mayo you use. Some of them have mustard in that also as I found when I went ingredient hunting last week. I think I'll stick to good old Hellman's when I do try it. Although it does have soybean oil and I am not a fan of using that. We get way too much soy in our food chain as is with me purposely putting it into a cake. I did find a Canola oil may in the organic section of my grocer (Wegmans, CakeandDazzle). But at $5.00 for a pint it was pricey. Still I'm leaning towards trying this or just making my own mayo.
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post #17 of 37
Thread Starter 
Thanks Linda for your reply. I thought the plus a pinch business was strange two. So how much total leavening would you add? I will up the buttermilk to 2 cups.

I'm going to pull out my Cake Bible and see what's up with the mayo.

Thanks again!
post #18 of 37
Anniecahill, I am posting the Vanilla Buttermilk recipe I have. It's about the same ingredients as the Dede one you posted, but mixed differently. It has vanilla extract as the flavoring which you could try as is, or you could substitute for lemon oil. Maybe you want to try this one and see if it's comparable to the other one.

This one has less egg whites than yolks for moistness.


Vanilla Buttermilk Cake
Sky High: Irresistible Triple-Layer Cakes

This might be one of the best yellow cakes to come out of my kitchen, and I will certainly be coming back to it to try it in cupcake format soon. My notes are the same as for the chocolate cake above: you cannot scrape the bowl down enough. Otherwise, the cake is really quite simple, a relief when youve got, oh, 6 layers of it to bake.

Makes one three-layer 9-inch round cake [Equivalent in batter to an 8-inch square; we scaled it up for a 10-inch square/middle tier of the wedding cake]

3 3/4 cups cake flour
2 1/2 cups sugar
1 tablespoon plus 2 3/4 teaspoons baking powder
1/2 teaspoon salt
2 1/2 sticks (10 ounces) unsalted butter, at room temperature
1 1/4 cups plus 1/3 cup buttermilk
5 whole eggs
2 egg yolks
2 1/2 teaspoons vanilla extract

1. Preheat the oven to 325°F. Butter three 9-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Combine the cake flour, sugar, baking powder, and salt in a large mixer bowl. With the mixer on low speed, blend for 30 seconds. Add the butter and 1 1/4 cup of the buttermilk. Mix on low speed briefly to blend; then raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.

3. In a smaller bowl, whisk together the whole eggs, egg yolks, vanilla, and the remaining 1/3 cup buttermilk until well blended. Pour one-third of the egg mixture into the cake batter at a time, folding it in completely after each addition. There will be 9 cups of batter; our 3 cups batter into each pan.

4. Bake for 26 to 28 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean.

5. Turn the layers out onto wire racks by placing a rack on top of a pan, inverting it, and lifting off the pan. Peel off the paper liners and let cool completely. When the layers have cooled, place a cardboard cake board on top of a layer, invert again, and lift off the rack. To make the layers easier to handle, wrap them on their boards completely in plastic, so they dont dry out, and refrigerate them.

I have the Sky High book, but I'm posting this here, because it's already out there on the internet.

This is the link to the blog:

http://smittenkitchen.com/2008/07/project-wedding-cake-the-cake-is-baked/
post #19 of 37
use my white cake recip & replace the vanilla & almond with lemon oil (or lemon juice & zest!)
post #20 of 37
Thread Starter 
Thanks for posting that recipe. I might give that one a try. I had seen that blog before and I've heard a lot of good things about that book. Have you tried many recipes from the Sky High book? I might pick it up if it's worth buying. Does that recipe you posted use the reverse creaming method? It looks like it to me with the creaming of the dry ingredients with the butter and the buttermilk. That is another method I wanted to try in my scratch recipes.

C&D, would you share your white recipe? Do you just replace the extracts to make it lemon?
post #21 of 37
I've tried about 12 recipes from Sky High. There were more than 100 bloggers baking from that book two years ago, and posting their success. They baked exclusively from it for a year (the Daring Bakers). That's when I bought it.

All her cakes work to perfection. I've never had a bad experience with any of them. She's a pastry chef so I very much trust her recipes. I do change the frostings, though, because she uses a lot of heavy cream-based frostings and I make IMBC. I just pick up the flavor she's using and use it in my IMBC. But the fillings and cakes are amazing.
post #22 of 37
Thread Starter 
I'm reading the reviews on that book right now. What irritates me about Dede is that she's a pastry chef too...you'd think she'd come up with something better than "a pinch of whatever." Haha.

I'm glad you posted that particular recipe because I liked how the other one had the butter and the buttermilk. It was really rich tasting. Lots of flavor.

Do you think the recipe you posted would work for two 10" rounds?

One more question...in the book are there recipes for the different sizes of pans? That is one feature I like about Dede's book.
post #23 of 37
For some of the recipes, at the end of the book there are recipes for different size pans, only because they're wedding cakes. Otherwise you will have to scale. I think you can try using the 2 10" pans. I've done the same recipe with 3 6" pans plus a few tiny 2 and 3" pans. I test recipes continuously and we can't eat that much cake so fast, so I make 6" cakes that I can give away. I'm not selling anything. Just baking for fun, so It's good this way. I have every book out there and this is the only one I bake a lot from because people like those cakes.

Well, I have every book out there except for Dede's. lol
post #24 of 37
Thread Starter 
Ok that's great. Yeah I can't keep a bunch of cake around here either. I like doing little tester cakes.
post #25 of 37
I like what I read about the mile high cake book. The only thing is I do not like the taste of cake flour.
There is more to just changing out the amount of flour you use to using cake vs AP in a recipe. I'll have to take the time to see if the one posted is easy to change. If it is, I think I'll be buying the book. Thanks for sharing.
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post #26 of 37
Thread Starter 
Dang I didn't know there was a taste difference between the two flours. I use Softasilk because it's all I can find here.
post #27 of 37
Sky High uses a lot of cake flour. I still haven't found the slightly sour taste after the cake is baked. Maybe it's because a lot of her recipes have buttermilk, lemon and other flavorings like those.

Her chocolate cake has sour cream, vegetable oil and vinegar in it, so maybe that's why I can't find the "different" cake flour taste I'm looking for.

AnnieCahill, this is a good blog for you to read all about flours and other pastry stuff.

http://www.joepastry.com/category/baking-basics/flour-basics/cake-flour/

LindaF144a, if you ever bake from this book, let me know if you can find the "taste" of cake flour in the cake. Maybe I've never had a bad cake flour cake so I really don't know what I'm looking for. I know you're very experienced in scratch cakes. I read this forum a lot. I wish I had more time to test different recipes. I have a friend who's baking 4 banana cake recipes at the same time, 4 carrot cake recipes, 4 chocolate cake recipes, and having a blind test with her friends. Very surprising what people choose! I wish I had the time to do that!
post #28 of 37
Thread Starter 
Thanks for the link to that blog. I am really looking to hone my scratch skills so I love reading all kinds of cookbooks.
post #29 of 37
Quote:
Originally Posted by imagenthatnj

Sky High uses a lot of cake flour. I still haven't found the slightly sour taste after the cake is baked. Maybe it's because a lot of her recipes have buttermilk, lemon and other flavorings like those.

Her chocolate cake has sour cream, vegetable oil and vinegar in it, so maybe that's why I can't find the "different" cake flour taste I'm looking for.

AnnieCahill, this is a good blog for you to read all about flours and other pastry stuff.

http://www.joepastry.com/category/baking-basics/flour-basics/cake-flour/

LindaF144a, if you ever bake from this book, let me know if you can find the "taste" of cake flour in the cake. Maybe I've never had a bad cake flour cake so I really don't know what I'm looking for. I know you're very experienced in scratch cakes. I read this forum a lot. I wish I had more time to test different recipes. I have a friend who's baking 4 banana cake recipes at the same time, 4 carrot cake recipes, 4 chocolate cake recipes, and having a blind test with her friends. Very surprising what people choose! I wish I had the time to do that!



The only time I have been able to taste cake flour is in a recipe where i use milk alone. When I use sour cream or buttermilk I don't notice it. In fact I didn't believe it had a different taste until I made a cake without buttermilk, then I could taste it.

I'll see if they have this in my local library and make a couple of cakes before I buy. It may work out after all.
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post #30 of 37
I thought I remembered this recipe coming up before in conversation. I was cleaning out my watched topic section and noticed this discussion. I thought you might like to see it.

http://cakecentral.com/cake-decorating-ftopict-682552.html
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