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Recipe for cake that will give the texture of a box mix? - Page 3

post #31 of 55
Cloetzu,

I hope you don't mind me providing one more recipe for yellow cake. It's from my copy of Better Homes & Gardens cookbook and is more forgiving than the Cook's Illustrated one. I first made it years ago--it was the first scratch cake recipe that would consistently work for me-- and it's still my DH's favorite (he says it's less "eggy" than the Cook's) It's very moist and flavorful, but it's definitely a scratch butter cake with a slightly denser crumb than cake mixes.

Better Homes & Gardens Yellow Cake

* 3/4 cup butter, softened
* 3 eggs
* 2-1/2 cups all-purpose flour
* 2-1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1-3/4 cups sugar
* 1-1/2 teaspoons vanilla
* 1-1/4 cups milk


1. In a medium bowl combine flour, baking powder, and salt; set aside.

2. Cream butter 2-4 minutes until color lightens. Gradually add sugar, about 1/4 cup at time, beating on medium speed until well combined and scraping sides of bowl. Beat on medium speed for 2 minutes more. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla. Add flour mixture and milk alternately to beaten mixture, beating on low speed after each addition just until combined. Spread batter into the prepared pan(s).

3. Bake in a 375 degree F 30 to 35 minutes for two 8-inch pans

I actually bake mine at 325.
Good luck!
post #32 of 55
I have yet to make a really successful scratch white cake. I made one using a Dorie Greenspan recipe that was delicious but it didn't rise very high. So I will definitely be studying FromScratchSF's tutorial!
post #33 of 55
there is a great thread on c/c. "finally a scratch wasc" , something like that. I have gotten some good recipes from there, also. On some of them(great scratch bakers) they just dump it all in together and mix. Tried them, like them. This thread is all scratch bakers helping ones that want to go that way. hth
post #34 of 55
Quote:
Originally Posted by Sangriacupcake

I have yet to make a really successful scratch white cake. I made one using a Dorie Greenspan recipe that was delicious but it didn't rise very high. So I will definitely be studying FromScratchSF's tutorial!



I LOVE Dorie's perfect party cake - this was actually the recipe that I learned that the butter HAS to be cold. The recipe says "butter, softened". Well, you won't get the "crumble" part she describes when creaming with anything other then cold butter and that is essential to making that recipe work. If you try it again use butter literally straight from the fridge and you'll get a totally different result.

Jen
post #35 of 55
Quote:
Originally Posted by FromScratchSF

Quote:
Originally Posted by Sangriacupcake

I have yet to make a really successful scratch white cake. I made one using a Dorie Greenspan recipe that was delicious but it didn't rise very high. So I will definitely be studying FromScratchSF's tutorial!



I LOVE Dorie's perfect party cake - this was actually the recipe that I learned that the butter HAS to be cold. The recipe says "butter, softened". Well, you won't get the "crumble" part she describes when creaming with anything other then cold butter and that is essential to making that recipe work. If you try it again use butter literally straight from the fridge and you'll get a totally different result.

Jen



This http://deevassweetthoughts.blogspot.com/search/label/orange%20party%20cake post has her cake in it and so does this http://deevassweetthoughts.blogspot.com/2009/11/attempts-at-food-photography.html one. One was baked in 2" pans and the other was baked in a 3" pan. I prefer the 2" ones because it rose higher.
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 #36 of 55
When creaming butter, the color will lighten a lot (I'm assuming American butter). It will go from a darkish yellow to just barely yellow at all. The fluffy part will look like you want to stick your finger in there and eat a mouthful because it's so fluffy it will look like whipped frosting.
post #37 of 55
I have done extensive research on the creaming method and the reverse crekmg method. Over and over again I found that the only you will get a light and fluffy cake is with the creaming method. I wonder though if there may be a fine line between the two. Cook's Country has a cake pictured in the February ( or maybe March) issue of a pretty nice looking cake that looked good. I did try it for making cupcakes and was not happy with the results. I haven't tried it as a cake yet. I intend to because with reverse creaming you get the same results every time.

The way to tell if the butter and sugar are light and fluffy. The amount of time you best the eggs does depend on what kind of mixer you use. But if you watch it as you mix it, you will see a difference in the appearance of the mixture. It also gets lighter in color too. On my stand mixer I go 5 minutes, with a scrape down halfway through. Lately I have been using the beater blade which eliminates the need for scraping down altogether.

'
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.
Reply
post #38 of 55
Hey, y'all want to hear something fascinating? You know how we talk about Creaming and "Reverse" creaming? Well I'm reading a food history book now and they talk about making cakes back in the days before electricity and K5 mixers, they called (what we call Creaming) "Rubbing." It got the name rubbing because you took your hand and rubbed the butter into the sugar!! icon_confused.gif I thought that was fascinating -- I'm soooooo glad times have changed since then!! icon_lol.gif
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
Reply
post #39 of 55
Want to hear something else? I like Elaine McGregor videos. She looks like from another era but I thought there would be something good in YouTube under her name for creaming so I searched and she was doing that creaming by hand in the video and also the rubbing method! I love her but I quickly got out of there.
post #40 of 55
Quote:
Originally Posted by imagenthatnj

Want to hear something else? I like Elaine McGregor videos. She looks like from another era but I thought there would be something good in YouTube under her name for creaming so I searched and she was doing that creaming by hand in the video and also the rubbing method! I love her but I quickly got out of there.



OMG I LOVE Elaine McGregor!!!! Old school decorating like I've never seen. I have watched her videos on how to do bridge/string work like 10 times. She is amazing. I can do it now, just don't have any opportunity to make a cake like that.

Jen
post #41 of 55
Isn't she amazing? Jen, do you know anything else about her? I found her videos such a long time ago, but I searched everywhere for something that will tell me how old she is, where she is (probably England?) or anything else, but I haven't found anything!
post #42 of 55
Quote:
Originally Posted by imagenthatnj

Isn't she amazing? Jen, do you know anything else about her? I found her videos such a long time ago, but I searched everywhere for something that will tell me how old she is, where she is (probably England?) or anything else, but I haven't found anything!



Same here! I could not find anything about her either, except she did a series of videos in the 80's I think, and that's what ended up on You Tube. I even went so far as trying to find the videos to buy and no bueno.

Maybe lets post a thread in the decorator's forum to see if anyone else knows anything about her? Now I'm curious again.
post #43 of 55
post #44 of 55
She is the reason I fot a Youtube account. Very informative and she makes it look so easy. Of course, I have to pause and play over and over.
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 #45 of 55
bobwonderbuns, sarah phillips
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