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Been trying scratch recipes all week... - Page 6

post #76 of 123
Quote:
Originally Posted by bonniebakes

Quote:
Originally Posted by Marianna46


FromScratchSF, thanks so much for the toothpick tip. I always leave my cakes in the oven till the toothpick is dry. No wonder I can't find a cake that's moist enough! ?




OK.. maybe this is my problem, too. FromScratchSF - do you happen to have picture of what "moist crumbs" look like on a toothpick? and if so, could you post it?



While a picture will help--really you are looking for a few crumbs that come out with the toothpick. If the toothpick still has batter on it, it is not done. If it looks gooey it is not done. You should see a few smallish crumbs that look moist and tender.
post #77 of 123
when you add pudding to a recipe, you add a box of powder into the dry ingredients. you make no other changes.
post #78 of 123
Quote:
Originally Posted by CakeandDazzle

when you add pudding to a recipe, you add a box of powder into the dry ingredients. you make no other changes.



Ooh have you actually done it? Does it do anything to the texture/moistness of the cake or does it just add flavor?

I'm not into the pudding thing but I am very curious of the results.

Jen
post #79 of 123
it to me seems to make it denser yet moist... i use it just to add flavor tio some cakes. like my banana cake ( i add fresh banana too) but for my chocolate cake recipe I add it when i need to to be more stable. its such a moist cake its perfect for normal rounds but if i need to alter it in any way (like topsy turvey) i add the pudding mix so it doesnt just fall apart.

so in my white cake i use it just for flavor & for chocolate for texture. I dont add it to anything for moistness bc my cakes are perfect w/o to why bother!
post #80 of 123
Quote:
Originally Posted by CakeandDazzle

it to me seems to make it denser yet moist... i use it just to add flavor tio some cakes. like my banana cake ( i add fresh banana too) but for my chocolate cake recipe I add it when i need to to be more stable. its such a moist cake its perfect for normal rounds but if i need to alter it in any way (like topsy turvey) i add the pudding mix so it doesnt just fall apart.

so in my white cake i use it just for flavor & for chocolate for texture. I dont add it to anything for moistness bc my cakes are perfect w/o to why bother!



Interesting! Well OP, there you go.

J
post #81 of 123
And no go on the picture, they came out way too blurry. Sorry,

jen
post #82 of 123
Do you add sugar free pudding mix or regular? In the doctored mixes I've been told that it's too much of a sugar unbalance using the regular.
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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post #83 of 123
I got this recipe from Roland Winbeckler (he used it on a cake competition show) I have made it a few times, and it is very good..

French Vanilla Sour Cream Cake

2 1/2 cups sifted flour
1 tsp salt
1 1/2 cups sugar
1 Tbsp + 1 tsp baking powder
1/4 cup butter, softened
1/3 cup vegetable oil
3 whole eggs, room temperature
1/2 cup lukewarm water
1 small pkg dry instant vanilla pudding mix
1 cup sour cream
1 tsp vanilla


Preheat oven to 325; combine by hand flour, salt, sugar and baking powder in mixer bowl. Add remaining ingredients and mix with mixer on low. Increase speed to medium and mix for 2 minutes until wello blended. Bakes 2 - 8" rounds/app 40 min

Note: I used the pudding mix with sugar, but I think you could use sugar free and it would be fine..
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
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They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
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post #84 of 123
Jen/others,

I had never combined a scratch recipe with a boxed pudding mix before, but I've made this cake a couple of times and OH EM GEE. It's awesome! Pound cake like texture, tight crumb, ZERO air bubbles or pockets, and sticks to your mouth moist.

http://www.food.com/recipe/extra-moist-lemon-sour-cream-and-vanilla-pound-cake-94496
post #85 of 123
Quote:
Originally Posted by GrandmaG

Do you add sugar free pudding mix or regular? In the doctored mixes I've been told that it's too much of a sugar unbalance using the regular.



i use regular
post #86 of 123
Thread Starter 
I received so many really nice private messages telling me not to give up, so I've decided to come back and just ignore any negativity. There are definately some wonderful people on here!
Anyway, I've decided to give up on the pudding idea as I've had no success with it. But... I was at the library today and found a book called 'BakeWise - The Hows and Whys of Successful Baking'. I've read through a lot of it already. Shirley Corriher, the author, was on a quest to find a moist wonderful cake... in her quest she found that the answer was whipping cream (heavy cream). So this week I'm going to try her recipe called 'Magnificent Moist Golden Cake' that uses heavy cream and the 'Dissolved-Sugar Method'. I'll let you all know how it goes. I love this website, I have learned so so much from it. I wouldn't be where I am today without it! Thank you all for your advice! Together, we will find an awesome scratch cake recipe!!!
post #87 of 123
I typically make all of my cakes from scratch. That doesn't mean I wont try different things. As a kid my favorite cake came once a year at Thanksgiving. It was a pistachio cake...pudding in the mix, pudding in the frosting. My Aunt, who makes the cake, always says..."If it ain't broke, don't fix it."

I found a new recipe the other day and thought I'd try it. I love to play in the kitchen and experiment. I like to know my options. This recipe is very, very moist.

It calls for a box mix...which I replaced with-

2.5 c cake flour (softasilk)
1 2/3 c sugar
1 Tbsp + 1/2 tsp baking powder
1 tsp salt

Then I followed the rest of the recipe for-

Pistachio-Cardamom-Caramel Cake

http://www.designmeacake.com/id46.html

replaced * 1 box of white cake mix (I used DH)
* 1 cup of cake flour
* 1/2 cup of white granulated sugar
* 2 teaspoons baking power
* 1 envelope dry pistachio pudding mix
* 1 teaspoon of salt (*If using salted pistachios omit salt).
* 1 teaspoon of grind cardamom.

*Sift dry ingredients twice and set aside.

* 1 cup of sour cream
* 1 stick of butter (at room temp.)
* 1/4 cup of veg. oil
* 1/3 cup of cream cheese at room temp.
* 1/4 cup of brown sugar

*Cream these ingredients in the mixer for about 3 mins. or until completely blended together.

* 4 large eggs
* 1 tablespoon vanilla extract
* Lorann pistachio oil flavor

*Add these ingredients to mixer until blended with the other ingredients.

* 1/2 cup of vanilla caramel coffee creamer
* 1/2 cup of caramel ice cream topping
* 3/4 cup of buttermilk

I made my own caramel coffee creamer with half-n-half which I mixed with home made Dulce de Leche and used that to also replace the caramel ice cream topping. I didn't have Lorann pistachio oil...I was thinking the oil would impart more flavor than the pudding mix. And I'm not convinced the pudding mix actually adds any moisture. I can leave it out next time and know for sure.

It was a little sweet so I wondered if I could reduce the sugar and still retain the moistness. Maybe it was just too salty. 2 tsp. is a lot. It's baked at a low temperature, similar to mud cakes...maybe this is also an important factor.

I just found this article and found it helpful.
For Great Cakes, Get the Ratios Right

http://www.finecooking.com/articles/ratios-for-great-cakes.aspx

Anyway...it's a moist cake...
post #88 of 123
Sugar_Fairy, I'm so glad to see your post! Welcome home! Boy would I love to get my hands on that book by Shirley Corriher. I looked at the article by her that jolle100 posted the link to and it's fascinating, as is the cake recipe she posted - one more to try out in our quest for the perfect cake!
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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post #89 of 123
Quote:
Originally Posted by The_Sugar_Fairy

I received so many really nice private messages telling me not to give up, so I've decided to come back and just ignore any negativity. There are definately some wonderful people on here!
Anyway, I've decided to give up on the pudding idea as I've had no success with it. But... I was at the library today and found a book called 'BakeWise - The Hows and Whys of Successful Baking'. I've read through a lot of it already. Shirley Corriher, the author, was on a quest to find a moist wonderful cake... in her quest she found that the answer was whipping cream (heavy cream). So this week I'm going to try her recipe called 'Magnificent Moist Golden Cake' that uses heavy cream and the 'Dissolved-Sugar Method'. I'll let you all know how it goes. I love this website, I have learned so so much from it. I wouldn't be where I am today without it! Thank you all for your advice! Together, we will find an awesome scratch cake recipe!!!



That cake is a good cake. Though I noticed no difference using whipping cream. But I've been making scratch for such a long time that I no longer get dry. Definitely post here when you make it. Others would probably loved to hear your results.
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I am no longer active on CC.  They will not let me delete my account.
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post #90 of 123
Thread Starter 
I can't wait to make this cake, hopefully I'll have the time tomorrow. This book is AMAZING! The information in it is incredible! If this cake works out, I'm definately buying the book. I've actually been taking notes...

What I've learned so far: to have a successful cake:
The weight of the sugar should be equal to (or greater than) the weight of the flour.
The weight of the eggs should be greater than the weight of the fat.
The weight of the liquid (including eggs) should be equal (or greater than the weight of the sugar.

It gets quite complex and confusing though because this is weight, not measurement (she gives the weights of all ingredients though, ex. one cup of granulated white sugar is 7 oz). Also you have to take into account that butter is 81% fat, not 100% fat. So, all of you that have said "Baking is a science" are so correct! This is like a math class, but I'm actually finding it so interesting! But... Shirley has shown that the rules can be broken sometimes.
I'll definately let you all know how the recipe turns out!
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