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Recipe for cake that will give the texture of a box mix? - Page 2

post #16 of 55
You can try the 1-2-3-4 cake recipe on the box of Swanson cake flour (also found here on cc). I use regular flour but you can also use cake flour for an even lighter taste. Sometimes even my family can't tell whether it's from scratch or a box. Also, for chocolate, try the chocolate recipe on the back of the Hershey's cocoa can. It comes out very fluffy like the Duncan Hines Devil food's cake.

Both recipes are super easy to make. Good luck!
post #17 of 55
Quote:
Originally Posted by cloetzu

i tried the Cooks Illastrated cake - unfortunately I didn't like it ... didn't find it to be fluffy at all compared to a box mix, and you could really taste the baking powder, also was very sweet... too much so actually.

i also tried the hershey cake - good taste but too too moist... maybe it just needed a few more minutes in the oven...

haven't tried the WASC but it's next on my list....



You are a beginner in both making scratch recipes and your taste buds adapting to something made without that chemical taste.

I suspect that you did not taste the baking powder, because this is not too much for this recipe, but you tasted the tang of the buttermilk instead. And did you use cake flour?

Not only are the ingredients important, but the process by which you make the cake is just as important. you will get different results by using the creaming method, the reverse creaming, the two- stage and the whip the egg white method like the recipe is here.

Did you weigh your ingredients? If not you will inconsistent results every time. And there is way more to mixing a scratch than most recipes state. The recipe may say cream butter and sugar til light and fluffy, but how long does that take? Longer than you think.

Start by getting a couple of good books from your library - Bakewise or Cookwise by Shirley Corriher are real good ones. For the two stage method get The Cake Bible. Cook's illustrated has a book called Baking Illustrated. Cakelove is another good book. Basically you should just read any book on baking you can get from your local library and research, research, research. After you have exhausted your local library go to the next town or book stores. I think I was a good six solid months of research and testing before I perfected my scratch baking mixing skills. I'm not surprised that you didn't like these because your skills and taste buds are not there yet.

And each of these mixing methods produces a different cake. IMO creaming method produces the lightest and fluffiest cake, and is has been validated in my research too. This method for the yellow cake recipe is not the creaming method. Search the Internet under cake mixing methods and be prepared to spend the afternoon reading. There is a lot out there.

I feel like Yoda right now. I didn't mean to be a master teacher, I just want to encourage you keep at it and expect those failures. But keep going and one day the heavens will open and angels will sing the second you put that perfect piece of cake in your mouth.
I am no longer active on CC.  They will not let me delete my account.
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I am no longer active on CC.  They will not let me delete my account.
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post #18 of 55
I agree with LindaF144a.

If you aren't used to scratch, you will always try to compare it to a box and give the scratch the short end of the stick. Baking from scratch does take practice, lots of trial and error to be had until you find what you and your testers love. I have been eating and baking scratch cakes since childhood and I'm still learning new things and constantly trying new things. It's not as easy as going to get a box and having a virtually fool proof way to bake, but in the end it's so rewarding to have great success from scratch baking.

Hang in there and you'll see.
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 #19 of 55
Thread Starter 
Thanks LindaF144a and PistachioCranberry - I appreciate the input.

Yes I do think I'm used to the box mixes so now going to scratch isn't easy... and yes I am a beginner so it will take time :0 I've been reading a lot and plan on ready more! and I'm very thankfull to have CC to turn to and all is't great members who are willing to share their experiences and wisdom!

I've made several cakes in the last week (s) from scratch and have not been having any success so was ready to give up.... I've wasted a lot of money and time and it's getting frustrating but having folks encorage me is helping! I will keep trying and learning!
post #20 of 55
If you can get Sky High from the library or borrow it from a friend, try some of her recipes. I learned from this site that cake flour needs more moisture than all purpose. I also learned that egg whites dry out a cake, so they need more moisture. It's amazing what you learn from this site and I am grateful for it.
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 #21 of 55
Thread Starter 
thanks - I'll check the library for Sky High icon_smile.gif
post #22 of 55
I've made the Cook's Illustrated recipe 3 times now, and even though I'm not the greatest scratch baker, it has turned out just as high and fluffy as their picture:

http://www.cooksillustrated.com/recipes/detail.asp?docid=12372

It's really tasty, too. This past weekend I turned it into lemon cake by using Penzey's lemon flavoring (the best!) and topped it with FromScratchSF's cream cheese Swiss meringue buttercream. Really yummy!
post #23 of 55
Could you post the recipe? You have to be a member to see it online.
I am no longer active on CC.  They will not let me delete my account.
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I am no longer active on CC.  They will not let me delete my account.
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post #24 of 55
Quote:
Originally Posted by LindaF144a

Could you post the recipe? You have to be a member to see it online.



It's on the first page of this thread--the one you said is not the creaming method icon_lol.gif I usually have excellent results with their baking recipes.
post #25 of 55
As much as I love scratch recipes, I do find that none of them hold up under fondant. Have any of you ever had this problem?
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #26 of 55
Cloetzu, Sky High. It will give you delicious cakes. They never fail.

But, here are some recipes from that book that you could try before you get it, if you want to:

http://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/

(vanilla buttermilk cake)
http://smittenkitchen.com/2008/07/project-wedding-cake-the-cake-is-baked/

She does use cake flour a lot, so be prepared to have it.
post #27 of 55
Quote:
Originally Posted by imagenthatnj

Cloetzu, Sky High. It will give you delicious cakes. They never fail.

But, here are some recipes from that book that you could try before you get it, if you want to:

http://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/

(vanilla buttermilk cake)
http://smittenkitchen.com/2008/07/project-wedding-cake-the-cake-is-baked/

She does use cake flour a lot, so be prepared to have it.



And if you have a Restaurant Depot near you, I bought a 50lb for $15.(That's if you plan to use it a lot, and I do)
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 #28 of 55
Thread Starter 
I'm definatley going to have to try the Cook's Illustrated recipe again because it really did not turn out anything like the picture - much much denser... so I must have done somethign wrong.

I also love the comment about 'creaming butter' and that it 'takes much longer then one woudl think' - rarely if ever do recipes (that i've seen) say 'cream for x min', instead they tend to say 'cream until light and fluffy' so i never really know how long that is - can anyone give me a general starting point (time)?

and thanks for the links to those recipes to try from Sky High - I'll give them a shot!
post #29 of 55
You're welcome. And while you read about the creaming method and find out about the perfect amount of time...I think Sky High uses most the other creaming method. Reverse creaming method is supposed to give you fluffy cakes. Here's a thread from CC and a few more links!

Have fun!


http://cakecentral.com/cake-decorating-ftopic-706229-75.html&sid=b0eed3ec76a4e221b4f4af779741346f

http://www.joepastry.com/2009/what_is_the_two_stage_a_k_a_reverse_crea/

http://www.joepastry.com/2007/the_creaming_method/

http://www.joepastry.com/2007/how_do_you_know_when_you_ve_over_creamed/

http://www.completelydelicious.com/2010/09/handy-tip-creaming-method.html
post #30 of 55
There is another site i go on and she has a recipe for what you are asking. A scratch cake recipe with texture of box. I don,t think i can say the site on this site. So google it and it will come up.hth
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