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Been trying scratch recipes all week... - Page 2

post #16 of 123
Thank you! icon_biggrin.gif
"Cake or death?" "Eh, cake please." "Very well! Give him cake!" "Oh, thanks very much. It's very nice."
"You! Cake or death?" "Uh, cake for me, too, please." "Very well! Give him cake, too! We're gonna run out of cake at this rate."
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"Cake or death?" "Eh, cake please." "Very well! Give him cake!" "Oh, thanks very much. It's very nice."
"You! Cake or death?" "Uh, cake for me, too, please." "Very well! Give him cake, too! We're gonna run out of cake at this rate."
Reply
post #17 of 123
Quote:
Originally Posted by CakeandDazzle



My recipe

1 cup milk
6 egg whites
1/2 TBLS Vanilla
1/2 TBLS Almond
1/3 cup mayo
Mix above all in 1 bowl, should sit to get alittle warmer, but doesnt have to

2 1/4 flour
1 3/4 sugar
1 Tbls + 1 tsp baking powder
1 tsp salt
Mix together (i do it in my kitchenaid with the wisk attachment)
add 1 stick softened unsalted butter (i do room temp) whisk and scrap til it looks like sand
Pour in wet.

This is seriously the best recipe I have ever tried. and i did the white scratch off and a hanful of other recipes too. And i use and abuse it too! it becomes lemon poppyseed, strawberry, cherry, whatever i need to make just like they use the WASC
Let me know if you have anymore questions!!



CakeandDazzle - Thanks for sharing your recipe. I just have 2 questions:

1. How long do you mix the wet ingredients....until everything is completely smooth or do you just kind of combine them?

2. After you pour the dry into the wet, how long do you mix? Do you mix wet and dry together with the whisk or paddle? (Guess that's 3 questions.) icon_lol.gif
post #18 of 123
Quote:
Originally Posted by The_Sugar_Fairy

Well, I've been trying different scratch recipes all week... first I tried Toba Garrett's and I found it a bit dry, then I tried Sylvia Weinstock's (with the sour cream and the egg whites folded in at the end),



That's exactly what I have been doing as well. I also found Toba Garrett's to be a little on the dry side. Did you read the great scratch-off for yellow cakes? (I googled it because the search here' doesn't show results past the first page). There are some other recipes, besides these two, that were tried with good results (I'm just about to try the one from Magnolia Bakery without the lemon).
Sofia
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Sofia
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post #19 of 123
Quote:
Originally Posted by JohnnyCakes1966

Quote:
Originally Posted by CakeandDazzle



My recipe

1 cup milk
6 egg whites
1/2 TBLS Vanilla
1/2 TBLS Almond
1/3 cup mayo
Mix above all in 1 bowl, should sit to get alittle warmer, but doesnt have to

2 1/4 flour
1 3/4 sugar
1 Tbls + 1 tsp baking powder
1 tsp salt
Mix together (i do it in my kitchenaid with the wisk attachment)
add 1 stick softened unsalted butter (i do room temp) whisk and scrap til it looks like sand
Pour in wet.

This is seriously the best recipe I have ever tried. and i did the white scratch off and a hanful of other recipes too. And i use and abuse it too! it becomes lemon poppyseed, strawberry, cherry, whatever i need to make just like they use the WASC
Let me know if you have anymore questions!!



CakeandDazzle - Thanks for sharing your recipe. I just have 2 questions:

1. How long do you mix the wet ingredients....until everything is completely smooth or do you just kind of combine them?

2. After you pour the dry into the wet, how long do you mix? Do you mix wet and dry together with the whisk or paddle? (Guess that's 3 questions.) icon_lol.gif



also, whats the temp and bake time? how is this recipe for cupcakes?
post #20 of 123
Quote:
Originally Posted by The_Sugar_Fairy

I've actually tried Weinstock's cake three times now... you know, I was just reading somewhere that cakes that have egg whites folded in can taste really eggy the first few hours after baking, they need to sit for a bit and then the taste evaporates. And I always tend to try it almost right out of the oven. Well, I bet you I will go back to her recipe because it is really nice, so moist. Maybe I'll also try the trick of more vanilla or using yogurt instead. Of all the recipes I've tried, hers is the best so far, just that damn eggy taste. I'll keep working in it! Thanks again for all the advice! icon_smile.gif



Cakes or cupcakes fresh out of the oven always taste extremely different than when they have cooled completely. Some taste wonderfully delicious and some not so much. The problem with tasting the good ones fresh out of the oven is that you are always disappointed later and spend a lot of time trying to get that same flavor in a cooled cake. The trick is to not taste them fresh out of the oven and then you don't know what you are missing. icon_biggrin.gif

The same is true of the not so good ones too. Somehow in those everything needs time to meld together. Then it is a good one. thumbs_up.gif
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 #21 of 123
Very true, Linda, in the same way that raw cake batter always has a much more intense flavor than it ends up with after baking. When I'm experimenting with new flavorings, I always make the batter much more intense than I think it needs to be in order for the flavor to show up well in the finished product.

Another note along the same lines...the flavor of salt is intensified when things are cold. So if you're making something hot that will be served cold, make sure to under salt it when hot. You can always add more later if needed once it's cooled.
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
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Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
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post #22 of 123
Ok, CakeandDazzle, I'm super intrigued here. I had it on my to-do to test some lemon recipes this week so I have the lemon version of your recipe in the oven now! icon_biggrin.gif
-Skye
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-Skye
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post #23 of 123
Quote:
Originally Posted by Bean123

Quote:
Originally Posted by JohnnyCakes1966

Quote:
Originally Posted by CakeandDazzle



My recipe

1 cup milk
6 egg whites
1/2 TBLS Vanilla
1/2 TBLS Almond
1/3 cup mayo
Mix above all in 1 bowl, should sit to get alittle warmer, but doesnt have to

2 1/4 flour
1 3/4 sugar
1 Tbls + 1 tsp baking powder
1 tsp salt
Mix together (i do it in my kitchenaid with the wisk attachment)
add 1 stick softened unsalted butter (i do room temp) whisk and scrap til it looks like sand
Pour in wet.

This is seriously the best recipe I have ever tried. and i did the white scratch off and a hanful of other recipes too. And i use and abuse it too! it becomes lemon poppyseed, strawberry, cherry, whatever i need to make just like they use the WASC
Let me know if you have anymore questions!!



CakeandDazzle - Thanks for sharing your recipe. I just have 2 questions:

1. How long do you mix the wet ingredients....until everything is completely smooth or do you just kind of combine them?

2. After you pour the dry into the wet, how long do you mix? Do you mix wet and dry together with the whisk or paddle? (Guess that's 3 questions.) icon_lol.gif



also, whats the temp and bake time? how is this recipe for cupcakes?



1. i just combine wet

2. i use my kitchenaid whisk the entire time. but ive also used a regular hand beater too. and i mixed just until combine... usually throw on for 10 seconds the scrap sides then another 10ish.

3. i bake at 325 & they work great for cuppies too. not a big dome
post #24 of 123
Quote:
Originally Posted by LorienSkye

Ok, CakeandDazzle, I'm super intrigued here. I had it on my to-do to test some lemon recipes this week so I have the lemon version of your recipe in the oven now! icon_biggrin.gif



oh yay! let me know oh you like it!! im making one tonight too (well lemon poppyseed!)
post #25 of 123
Hi,
Can someone please let me know where I can find Sylvia Weinstock's white cake recipe. I have doing a search on Cakecentral and I am having difficulty locating it. I have been making WASC cakes for a long time hoping to find the perfect scratch recipe.
thanks
amamamiq
post #26 of 123
I combine SW's old and new recipe. I add 1/3 c milk and ginger to taste. The ginger adds another level of taste but you can't recognize the flavor. I also use vanilla bean paste and homemade Grey Goose Vodka vanilla extract. This is a good cake.
post #27 of 123
Quote:
Originally Posted by scp1127

I combine SW's old and new recipe. I add 1/3 c milk and ginger to taste. The ginger adds another level of taste but you can't recognize the flavor. I also use vanilla bean paste and homemade Grey Goose Vodka vanilla extract. This is a good cake.



Ginger in your white cake? And it doesn't taste like ginger? I'm intrigued!

Jen
post #28 of 123
Yes, you can't identify a ginger flavor in the cake. But it does make a difference. Sylvia's recipe only calls for 1/2 tsp.

The recipe is here http://www.globalgourmet.com/food/ild/2009/cakes/yellow-cake.html

This is the new, supposedly improved recipe. It adds a whole cup of milk that wasn't in the original recipe, and the ginger. Though MANY people found this recipe to be a failure in the scratch off...it turned into a shrunken, fallen wad for most people. We found that by decreasing the milk the recipe was perfect. As scp1127 says, she reduces the milk to 1/3 cup. i reduce it to 1/4 cup. So somewhere around there works.
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
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Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
Reply
post #29 of 123
Cakeanddazzle,
Does your recipe double and triple well? I want to try it out, too. Could you make a mango cake with your recipe by using mango puree instead of the milk? Or half puree and half milk and then fold in finely chopped peices of mango?

I have a white cake recipe I love but it involves whipping egg whites-I am always open to new recipesicon_smile.gif I am excited to try yours!
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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post #30 of 123
You'd probably be better off substituting all of the milk for mango puree, tigachu. It takes a lot of mango for the flavor to come through. I make a scratch WASC using frozen mango concentrate (it's like frozen OJ concentrate but with no added sugar), and I have to use a lot to get it to taste mango-y enough. You could certainly add mango bits - it's like adding fresh strawberries to the strawberry version, and it would probably help boost the flavor.
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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