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I want a really MOIST scratch cake mix... - Page 2

post #16 of 24
6/12/11 at 8:55am
Thread Starter 
Success! My husband actually told me he prefers a bit lighter cake than the one from that store anyway. So today I tried the recipe from Sylvia Weinstock's book "Sweet Celebrations". It's called Classic Yellow Cake. The only thing I did differently is that I only used only half of the egg whites (I had a feeling that the cupcakes would be too light and fluffy if I used them all). I made 24 cupcakes today. I was expecting them to come out all wrong and taste dry, but they came out perfectly shaped (I used 1/4 cup of batter per cup and smoothed it out with a spoon before putting it in the oven) and they tasted really good and very moist. There's sour cream in this recipe. I actuallly found it on the internet too (the exact same recipe) so I'll try to attach the link. I did make sure to have the ingredients at room temperature and I was careful not to get any of the egg yolks into the whites. I'll try to post a picture here of the book and the finished uniced cupcakes (but sometimes I can't get the pictures to work).
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post #17 of 24
6/12/11 at 9:00am
Thread Starter 
Here the link for the recipe http://homecooking.about.com/od/cakerecipes/r/blc13.htm
and of course, I can't figure out how to put a picture on here, I never can. If anyone knows how, let me know. The cupcakes came out perfect domed and pretty smooth.
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post #18 of 24
6/12/11 at 9:12am
Sugar Fairy, that's my favorite recipe these days, but I haven't tried it as cupcakes. At what temp did you bake yours? I usually do cupcakes at 375, but if yours turned out well at 350, maybe I'd better try that first!
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post #19 of 24
6/12/11 at 9:18am
Thread Starter 
I did them at 350 for 18 minutes. 1/4 cup of batter per cup. icon_smile.gif
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post #20 of 24
6/12/11 at 9:20am
Quote:
Originally Posted by The_Sugar_Fairy

I did them at 350 for 18 minutes. 1/4 cup of batter per cup. icon_smile.gif



Thank you!! I will definitely try this. icon_smile.gif
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post #21 of 24
6/12/11 at 10:56am
Thread Starter 
I'm SO happy! My husband and I just tried them with lemon buttercream and they are EXCELLENT! The sour cream must give it the moisture it needs and the egg whites must give it the fluffiness it needs. The next time I do a fondant-covered cake, I'm going to try the recipe either with only a 1/4 of the egg whites or none so that the cake is really dense. He is always honest with me.. he said the first ones I made (Toba Garrett's book) were dry, but okay and the second ones (Weinstock's book, but 1/2 the egg whites) were awesome. Yay! I've found my scratch recipe! Thanks for all the tips along the way though guys! icon_biggrin.gif
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post #22 of 24
6/12/11 at 11:11am
Quote:
Originally Posted by The_Sugar_Fairy

I'm SO happy! My husband and I just tried them with lemon buttercream and they are EXCELLENT! The sour cream must give it the moisture it needs and the egg whites must give it the fluffiness it needs. The next time I do a fondant-covered cake, I'm going to try the recipe either with only a 1/4 of the egg whites or none so that the cake is really dense. He is always honest with me.. he said the first ones I made (Toba Garrett's book) were dry, but okay and the second ones (Weinstock's book, but 1/2 the egg whites) were awesome. Yay! I've found my scratch recipe! Thanks for all the tips along the way though guys! icon_biggrin.gif




Did you use a simple syrup with it? Or does it not need it?
Check out my cake blog at: http://adventuresofacakediva.com
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Check out my cake blog at: http://adventuresofacakediva.com
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post #23 of 24
6/12/11 at 8:47pm
Thread Starter 
I've only made cupcakes so far, and they didn't need the syrup. I'll let you all know how the recipe works for a cake. I'll be making one next week. I don't think it'll need it though, it is very moist. I came home from work today and my husband had eaten all the extra cupcakes... that's a first, he'll usually only have one or two, lol!
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post #24 of 24
6/16/11 at 1:10pm
Thread Starter 
Well, I've made a cake now. Two 10x2" rounds (doubled the recipe). I just pulled them out of the oven and they look great so far. I haven't tried any yet though.
Sylvia Weinstock does have a simple syrup recipe in the book so I think I will try brushing it on the cake. I've never done this before though... how much should I put on? Doesn't it make the cake soggy? Do you brush it on all the layers of cake? Does there have to be 'skin' on the cake or is it okay to just brush it on where I've cut the cake? I'd so appreciate it if anyone's used simple syrup and can answer these questions for me. icon_smile.gif
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