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Tips on making a cake recipe more sturdy? - Page 2

post #16 of 21
1/5/12 at 12:41pm
Quote:
Originally Posted by usmdesigner

Good suggestions so far.

As for sour cream, does anyone know how it affects the cake "taste wise"

I also have read a little more and saw where some suggest jello pudding mix as well. It is hard to imagine how these 2 ingredients would affect the taste.

A side question (as me and my wife had a disagreement on this). What do you do with the cake after you make it and see it is not what you really wanted?

My suggestion was to throw it in the trash, as no one will want just "cake".

Her suggestion was to make buttercream and go ahead and take it to work so that we are not wasting money.

I felt that we are wasting more money (and time) by either making buttercream or buying icing and giving it to people just to eat. Why waste more money?

I couldn't get her to see my side, and I couldn't see hers. LOL icon_smile.gif

I am trying to really nail this down for my 2nd attempt as to not "waste" more money. I also am going to need to increase the size as it doesn't even fill 2 8x2 pans at all.



I have also used apple sauce to make a cake more dense. It does NOT make it taste "appley", at all.

When I have extra cake I wrap it tightly in plastic wrap, pop it in the freezer for later use. Never know, you may have "extra" frosting left over in the near future. I also like to make cake balls out of the extra cake. I throw away A LOT of cake, and HATE doing it, so if I can find anything else to do with it I will.
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post #17 of 21
1/5/12 at 12:58pm
I think wasc is horrible. It is wet and sour and weird. IMHO.

I don't have the perfect cake either. I love being able to throw a box plus a little extra together, but I would love to say "made from scratch"... The thing is, I have people who think box cakes are the anti-Christ buying cakes from me every month. I never said they were scratch, it never came up. But then when it did, I didn't want to embarrass them. And I feel bad, but I didn't tell them scratch, ever!! Now I feel it is an elephant on the room every time they get a cake. I would love good recipes that are as predictable as a mix!

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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post #18 of 21
1/5/12 at 1:39pm
Quote:
Originally Posted by Annabakescakes

I think wasc is horrible. It is wet and sour and weird. IMHO.

I don't have the perfect cake either. I love being able to throw a box plus a little extra together, but I would love to say "made from scratch"... The thing is, I have people who think box cakes are the anti-Christ buying cakes from me every month. I never said they were scratch, it never came up. But then when it did, I didn't want to embarrass them. And I feel bad, but I didn't tell them scratch, ever!! Now I feel it is an elephant on the room every time they get a cake. I would love good recipes that are as predictable as a mix!



I was afraid I would be tarred and feathered if I said this, but I couldn't agree more. WASC produces a very dry cake without the addition of oil/butter. I don't care for the taste at all. Even though I usually start with a mix (yes, I know - - it's an indication that I haven't reached that sophisticated "level of skill" yet), I have several recipes that produce wonderful, consistently delicious cakes - - I'll see if I can get them posted in the next few days. I've never had a problem with getting consistent results from scratch recipes. Hmmm, must be doing something wrong. icon_confused.gif
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post #19 of 21
1/5/12 at 7:40pm
Quote:
Originally Posted by jgifford

Quote:
Originally Posted by Annabakescakes

I think wasc is horrible. It is wet and sour and weird. IMHO.

I don't have the perfect cake either. I love being able to throw a box plus a little extra together, but I would love to say "made from scratch"... The thing is, I have people who think box cakes are the anti-Christ buying cakes from me every month. I never said they were scratch, it never came up. But then when it did, I didn't want to embarrass them. And I feel bad, but I didn't tell them scratch, ever!! Now I feel it is an elephant on the room every time they get a cake. I would love good recipes that are as predictable as a mix!



I was afraid I would be tarred and feathered if I said this, but I couldn't agree more. WASC produces a very dry cake without the addition of oil/butter. I don't care for the taste at all. Even though I usually start with a mix (yes, I know - - it's an indication that I haven't reached that sophisticated "level of skill" yet), I have several recipes that produce wonderful, consistently delicious cakes - - I'll see if I can get them posted in the next few days. I've never had a problem with getting consistent results from scratch recipes. Hmmm, must be doing something wrong. icon_confused.gif



I know of a few others on here, who aren't quite as controversial as I am, who hate it as well! Some great, predictable recipes would be excellent. But are they easy? Lol!

I actually am afraid to shop for the mixes, my husband buys them for me. And they are not that cheap, considering how much bulk flour and sugar cost.

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

Reply

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

Reply
post #20 of 21
1/5/12 at 7:43pm
Thread Starter 
Oh man this thing was horrible, LOL

It was the perfect STRUCTURE cake though. I could have tossed it in the air and flipped it a couple of times around my back.

Open to more advice or that recipe of your jgifford... haha. My wife is not liking me practicing over and over and throwing cakes in the trash.

going to have to spread this out.
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post #21 of 21
1/5/12 at 8:14pm
I just add melted white almond bark (or chocolate chips) if I need a more dense cake without being dry. 6 to 8 oz.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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