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Been trying scratch recipes all week... - Page 8

post #106 of 123
I haven't made Syl's recipe as a cake, but I did make cupcakes with it and I had none of the shrinkage issues that people have been talking about.
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post #107 of 123
Quote:
Originally Posted by imagenthatnj

I think someone already made cupcakes (she's got followers who try stuff right away) in the comments and said they were great. But then again, I won't know the truth till I try them!

Is that the white velvet recipe or the Baking Bites? I thought she said Baking Bites, but I haven't compared those two (or three, now). I hardly had time to read it today. Working hard. lol.

FromScratchSF, I'll be waiting for your post! You're thorough, too, and you write a lot...which I like!



To sum up: "Now, I did make Roses White Velvet Butter Cake from that book, and it was incredible, but I then discovered a version on Baking Bites that had more egg whites and less flour, so I was curious to give that a try. In the end, I loved it the best! I adapted it only slightly by increasing the vanilla and omitting the almond extract the recipe called for."

BUT - I'll be waiting for her post to see how it went for her!
post #108 of 123
I STAND CORRECTED. icon_redface.gif I posted without doing my homework.

I just compared her posted recipe to the Cake Bible. It is NOT even close in any measurement to RLB white/yellow cake. She must have meant that the recipe was a version of the Cake Bible because it uses reverse creaming. Not the case, but she's awesome so I'll let it slide icon_biggrin.gif

So, I am very curious how hers turns out if anyone here wants to make it!

Heck, I may even try it... I have some down time next week.

Jen
post #109 of 123
Snowboarder, they look fine except when compared side-by-side with other cupcakes. I used that recipe for awhile before I found another and changed it around.
post #110 of 123
Quote:
Originally Posted by artscallion

I actually adore the flavor of Weinstock's cake. It's my favorite cake, hands down. And it won the white cake scratch off done on this site. So maybe your customers will like it even if you don't. Sometimes a flavor just hits us wrong and we can't get past it.

In any event, since you sense an eggy taste I can tell you how to get rid of that. Use better or more vanilla. Vanilla balances and cuts the egg taste. It's one of the main purposes of vanilla in baking. That's why you see it in just about every baking recipe there is that includes eggs, even if vanilla is not the flavor of the end product. Think about it...even almond flavored baked goods use BOTH almond extract and vanilla extract...never just almond. Chocolate cakes use vanilla. Why? it has that separate purpose of cutting the eggy taste of things.



Wow...I didn't know that about the vanilla cutting out the egg flavor....I never thought of that! I made Sylvia's white cake this week for the first time and LOVED it...great flavor and texture.
post #111 of 123
Thank you will read this when I have more time.
post #112 of 123
Quote:
Originally Posted by FromScratchSF

I STAND CORRECTED. icon_redface.gif I posted without doing my homework.

I just compared her posted recipe to the Cake Bible. It is NOT even close in any measurement to RLB white/yellow cake. She must have meant that the recipe was a version of the Cake Bible because it uses reverse creaming. Not the case, but she's awesome so I'll let it slide icon_biggrin.gif

So, I am very curious how hers turns out if anyone here wants to make it!

Heck, I may even try it... I have some down time next week.

Jen



Yeah I just looked at the recipe posted at Sweetapolita via Baking Bites and was pretty sure I recognized the recipe. Did a quick check and I was right, it is the Classic White Layer Cake recipe from Cook's Illustrated/America's Test Kitchen. The only difference, as Sweetapolita notes is subbing more vanilla for the almond extract--otherwise it is the same recipe.

Have made it before and it is nice, but does have a pronounced almond flavor. If that is not your cup of tea it is easy to sub out. Torn right now between it and Rose's white velvet cake from Heavenly Cakes.
post #113 of 123
Good catch gatorcake! I've heard excellent reviews of the Cooks Illustrated White Cake. So I guess now I know it works. Rossie (Sweetapolita) does say that she made Rose's white velvet cake and that it was delicious, and then went to the Baking Bites. She's actually pretty obsessed with vanilla cakes. There's a few in that blog...that I haven't tried yet (or maybe I have...maybe they just have travelled all over the internet and when people sub a tiny bit of this or that, they call it theirs).
post #114 of 123
Quote:
Originally Posted by snowboarder

I haven't made Syl's recipe as a cake, but I did make cupcakes with it and I had none of the shrinkage issues that people have been talking about.



Snowboarder.....do you care to share if you did anything differently with the recipe when making cupcakes? I love the flavor but can't get a cupcake out of it that doesn't shrink.
post #115 of 123
Quote:
Originally Posted by gatorcake

Quote:
Originally Posted by FromScratchSF

I STAND CORRECTED. icon_redface.gif I posted without doing my homework.

I just compared her posted recipe to the Cake Bible. It is NOT even close in any measurement to RLB white/yellow cake. She must have meant that the recipe was a version of the Cake Bible because it uses reverse creaming. Not the case, but she's awesome so I'll let it slide icon_biggrin.gif

So, I am very curious how hers turns out if anyone here wants to make it!

Heck, I may even try it... I have some down time next week.

Jen



Yeah I just looked at the recipe posted at Sweetapolita via Baking Bites and was pretty sure I recognized the recipe. Did a quick check and I was right, it is the Classic White Layer Cake recipe from Cook's Illustrated/America's Test Kitchen. The only difference, as Sweetapolita notes is subbing more vanilla for the almond extract--otherwise it is the same recipe.

Have made it before and it is nice, but does have a pronounced almond flavor. If that is not your cup of tea it is easy to sub out. Torn right now between it and Rose's white velvet cake from Heavenly Cakes.



AH! OK I've made CI's white cake. I still like mine better. Thanks for saving me some time!
post #116 of 123
Snowboarder, I would also love to know what you did. Mine always shrink )=
Wife to Nick
Mommy to:
Drew-14, Jay-9, Rhian-6, Kaleb-4, and Sonny Marcelo Acosta (who's in heaven) July 24, 2008 You will always have my heart, and Nicholas 2
http://docs.google.com/Doc?id=ddmmx5vd_16gmqtmrg8 Appetizers
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Wife to Nick
Mommy to:
Drew-14, Jay-9, Rhian-6, Kaleb-4, and Sonny Marcelo Acosta (who's in heaven) July 24, 2008 You will always have my heart, and Nicholas 2
http://docs.google.com/Doc?id=ddmmx5vd_16gmqtmrg8 Appetizers
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post #117 of 123
Quote:
Originally Posted by imagenthatnj

My favorite blogger just posted a new vanilla cake recipe. She's very thorough and her stuff usually works. I won't have time to try it yet, but here it is if anyone wants to.

http://sweetapolita.com/2011/07/fluffy-vanilla-cake-with-whipped-vanilla-bean-frosting/

Since people are asking about cupcakes, she's saying in the comments that she'll try it next week.



Oh my, I'm trying this one this week just based on the pic alone! LOL My mouth is still watering. I've been looking for a good white recipe to make rainbow cupcakes as I find with yellow cake, the colors are just not vibrant enough for me. So, I will be making this as cupcakes so, I'll report in if nobody else has tried it before then.
post #118 of 123
Some people said that Rosie's (Sweetapolita) cake is the same as the Cooks Illustrated white cake.

Here is that recipe for reference (sometimes we like to see what people have changed).

http://www.epicurious.com/recipes/member/views/COOKS-ILLUSTRATED-WHITE-LAYER-CAKE-50017374

And here's comparisons of some white cakes out there:

http://thebakemore.blogspot.com/2011/01/white-cake-taste-test.html

And yes! report back because some of us don't have time to bake every cake out there! Thank you!
post #119 of 123
Quote:
Originally Posted by nickshalfpint

Snowboarder, I would also love to know what you did. Mine always shrink )=



Hi guys! I followed her recipe to a T. I filled the liners 2/3 full and, because it was my first time using this recipe and I was also baking in a brand new oven, I put a pan underneath in case they blew up over the top. But they baked up fine, rose to the top of the liners and filled them out nicely.
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post #120 of 123
Oh dear, I lied. icon_biggrin.gif I just went back to her recipe. What I did differently is dump the egg whites in (a la CI's white cake recipe where you mix the whites with the milk and add them) as opposed to whipping them to soft peaks and then folding them in. But other than that, I did follow the recipe exactly as a written and this is the one I used (I think there are 2 recipes, right? An old and new version?):

Sylvia Weinstock's Classic Yellow Cake Recipe:

2 1/4 C sifted Cake Flour
2 tsp baking powder
1/2 tsp salt
2 sticks of butter
2 C granulated sugar
4 Lg egg yolks
2 tsp vanilla
1C sour cream
4 Lg egg whites

Preheat oven to 350 degrees F. Prepare and line 2-8X3" or one 12X3 inch pan with parchment.

Sift togather dry ingredients and set aside. Cream butter until light and fluffy, about 2 min. Add sugar and continue to combine until fluffy and light. Add yolks, one at a time, beating well after each addition. Add vanilla.

Reduce speed to low and add dry ingredients, alternating with the sour cream, beginning and ending with the dry. Scrape down sides of bowl and beat for 1 min.

In a separate bowl, beat egg whites to soft peaks form. Gently fold egg whites into batter with rubber spatula.

Bake 8" layers 45-50 min and the 12" pan 60 min or until golden brown.
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