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Has anyone made this Cook's Illustrated White Layer Cake

post #1 of 51
Thread Starter 
I was gonna try it for my grandma's birthday cake tomorrow. But the steps are kind of different and I wondered if anyone has seen or made a recipe like this before? It doesn't say to whip the egg whites and the butter is mixed into the flour. Here's the recipe.

Quote:
Quote:

2 1/4 cups cake flour (9 ounces), plus more for dusting the pans
1 cup whole milk, at room temperature
6 large egg whites (3/4 cup), at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool


Read More http://www.epicurious.com/recipes/member/views/COOKS-ILLUSTRATED-WHITE-LAYER-CAKE-50017374#ixzz1InlRJgDH
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
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post #2 of 51
I haven't made this recipe. But I love the recipes from Cooks Illustrated. They have all turned out beautifully. Good luck
post #3 of 51
Thread Starter 
Alright so the steps were removed, I guess for copyright. So if interested just click on the link.

Thanks Smokey. I haven't made white cake before because I'm not a fan of whipping egg whites.
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
post #4 of 51
I've made this cake and it is wonderful. They use a two-stage method to make the batter. My go-to cake - King Arthur Flour's Tender White Cake, is very similar. If you have The Cake Bible by Rose Levy Beranbaum, you may have noticed that most of her cake are made like this as well.
post #5 of 51
That's the two-stage, "reverse creaming" method of mixing. It will give you a tender and moist cake.

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

http://smittenkitchen.com/2008/07/project-wedding-cake-the-cake-is-baked/
(vanilla buttermilk cake from Sky High, it's delicious. She uses this method a lot, on most of her recipes)

http://cakecentral.com/cake-decorating-ftopict-706229-.html&sid=8c0cbfe9080cf3e2434576f2ddf360c9
post #6 of 51
Thread Starter 
I have tried that vanilla buttermilk cake and it was too dense. Maybe I did it wrong.

Will using margarine instead of butter affect the cake other than taste?
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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post #7 of 51
Really? Who knows, maybe different mixers/mixing times? Mine comes out fluffy.

Margarine will probably make it fluffier and lighter.

http://cakecentral.com/cake-decorating-ftopicp-207852.html
post #8 of 51
Thread Starter 
To be fair, I made that a long time ago back when I was still learning about baking. Who am I kidding? Still learning now. LOL

BTW thanks so much for the links!
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
post #9 of 51
I don't think we ever stop learning. And there's always something new. I just got the new Mich Turner's Cake Masterclass book, and I'm reading there about the mixing methods. Totally different. There's no creaming, reverse creaming, etc.

She's got: creaming, melting (never heard of this before: melt sugar and butter together, then combine this liquid with the eggs), all-in-one, and whisking. That melting method is intriguing and I have to make time to try it!

Hope someone else answers but I think they're probably asleep!
post #10 of 51
Quote:
Originally Posted by AKA_cupcakeshoppe

To be fair, I made that a long time ago back when I was still learning about baking. Who am I kidding? Still learning now. LOL

BTW thanks so much for the links!



icon_smile.gif I hope you've learned that margarine is nasty stuff and only use high quality, real butter. icon_smile.gif
~ Sherri
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~ Sherri
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post #11 of 51
Quote:
Originally Posted by Cakepro

Quote:
Originally Posted by AKA_cupcakeshoppe

To be fair, I made that a long time ago back when I was still learning about baking. Who am I kidding? Still learning now. LOL

BTW thanks so much for the links!



icon_smile.gif I hope you've learned that margarine is nasty stuff and only use high quality, real butter. icon_smile.gif



I'm not a fan of margarine or shortening. I never use it and I only make IMBC. But I know a lot of people use margarine/shortening in their cakes and in their frostings. That's just a fact.
post #12 of 51
Yep, I'm aware that a lot of people use margarine/shortening in their cakes and frostings. LOL

Just hoping cupcakeshoppe knows better now that she's a more experienced baker.
~ Sherri
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~ Sherri
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post #13 of 51
Thread Starter 
Thanks Cakepro. I know margarine is not high quality, etc. But lots of people still use it and have used it for years. I have 3 blocks of margarine in the house and no butter and don't feel like going out to get it so margarine it is. icon_biggrin.gif
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
post #14 of 51
That's too bad. One of the earliest baking lessons one should learn is that the quality of your end product will reflect the quality of ingredients that you put in it.

Best of luck! icon_smile.gif
~ Sherri
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~ Sherri
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post #15 of 51
Cakepro, we can only hope that all of our competitors use margarine!
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