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From Scratch SF's Vanilla Cake Recipe - Page 2  

post #16 of 53
Thanks!
post #17 of 53
Thread Starter 
Mystsparkle - When I made it with all yolks, I ended up with 9 yolks as well. My yolks ran about .75 oz each.
post #18 of 53
I just made the white cake version and it is awesome!
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
post #19 of 53
Quote:
Originally Posted by tigachu

I just made the white cake version and it is awesome!



So you didn't use egg yolks...just the whites?
post #20 of 53
I love this recipe and have made both the white and yellow versions. I prefer, by far, the white cake with all egg whites over the all egg yolk version.

If you don't know what to do with the extra yolks, you can make ice cream or freeze them.
post #21 of 53
Quote:
Originally Posted by pmarks0

I love this recipe and have made both the white and yellow versions. I prefer, by far, the white cake with all egg whites over the all egg yolk version.

If you don't know what to do with the extra yolks, you can make ice cream or freeze them.



is the white cake like the box white cakes? I miss the crumb and look a boxed white cake gives but I love baking from scratch too much!
post #22 of 53
I can't really answer that as I rarely use a box mix. But it's light, fliuffy and moist. It's a lovely cake.
post #23 of 53
I used the yolks to make custard and filled the cupcakes with it. My co-workers described it as biting into a cloud. I, personally, have never bitten into a cloud myself but the only other way I can describe it is very fluffy, light, moist, and flavorful. Everything I could ask for in a white cakeicon_smile.gif. I am not sure how it compares to a box mix because I don't eat them or make them. I seriously ended my search for the perfect white cake last night after I tasted this one. I am soooo picky about my cake and I am very pleased with this one. HTH
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
post #24 of 53

I really want to try this recipe but I am too lazy to try a recipe that requires the use of a kitchen scale : /   LOL!  I know so many blogs that swear by this type of measuring for baking but I have yet to take the leap.  The fact that this recipe keeps coming up as the perfect recipe really wants to make me try it.   Can you interchange the liquid? Sometimes I use apple cider or egg nog over the holidays to get a more festive holiday cake flavor.

post #25 of 53
Quote:
Originally Posted by AlicesMadBatter View Post

I really want to try this recipe but I am too lazy to try a recipe that requires the use of a kitchen scale : /   LOL!  I know so many blogs that swear by this type of measuring for baking but I have yet to take the leap.  The fact that this recipe keeps coming up as the perfect recipe really wants to make me try it.   Can you interchange the liquid? Sometimes I use apple cider or egg nog over the holidays to get a more festive holiday cake flavor.

The reason for the success and excellent quality of the recipe is the use of the kitchen scale.

 

They now sell digital scales for about $15 that are nice to use.

post #26 of 53
Quote:
Originally Posted by AlicesMadBatter View Post

I really want to try this recipe but I am too lazy to try a recipe that requires the use of a kitchen scale : /   LOL!  I know so many blogs that swear by this type of measuring for baking but I have yet to take the leap.  The fact that this recipe keeps coming up as the perfect recipe really wants to make me try it.   Can you interchange the liquid? Sometimes I use apple cider or egg nog over the holidays to get a more festive holiday cake flavor.

I much prefer cooking with a scale then with having to use measuring cups. You don't have to worry if you've over packed your cup or if you need to scoop and then sift your flour or sift and then scoop. It weighs the same no matter what.

post #27 of 53

Has anyone ever tried this with brown sugar? Looking to make a brown sugar cupcake to use during the fall for apple and pumpkin flavored cupcakes. Or even as a chocolate chip cookie dough cupcake.

post #28 of 53
I am going to make this thank you fromscrachsf
post #29 of 53

FromScratchSF, do you make any adjustments when making cupcakes? Your recipe works perfect for cakes but sometimes the cupcakes turn out almost too "light". Also, I get about 36 cupcakes per recipe because they rise so high. Is this normal? It is my favorite white/yellow cake recipe. Thank you so much for sharing your knowledge with everyone! icon_smile.gifbirthday.gificon_smile.gif

post #30 of 53

Hi!  No I don't make any adjustments when making cupcakes.

 

I've never tried it with brown sugar, I wonder how it will work!  Someone, please try it and report back icon_lol.gif

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