Cake Central › Cake Forums › Cake Talk › Recipes › From Scratch SF's Vanilla Cake Recipe
New Posts  All Forums:Forum Nav:

From Scratch SF's Vanilla Cake Recipe - Page 3  

post #31 of 53
Quote:
Originally Posted by Krypto View Post

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

 

Yup, sounds right!  

post #32 of 53

Thank you for sharing. I will have to try it!

post #33 of 53

wheres the recipe thanks

post #34 of 53
I'm a newbie and in awe of all the help everyone provides! Thanks you!!
post #35 of 53
post #36 of 53
I'm so excited to have all these from scratch recipes to try out. Why didn't I discover this site sooner? Thanks everyone for sharing recipes and tips! I aspire to be an all scratch baker and never use a doctored box mix again.
post #37 of 53

Hmmmmm.....I just made these as cupcakes and have a few things to note:  

1) These are REALLY light and airy.  REALLY.  Not sure if I'm digging that or not.

2) I needed to bake mine at 375 for 14 minutes to get them to rise, otherwise, they baked flat.

3) I really tasted to baking powder in them

4) They bake up very dark/brown on the tops & bottoms

5) they DO NOT pull away from the wrappers at all - in fact, I left a good deal of cupcake IN the liner.

post #38 of 53

This is my favorite vanilla cake, hands down, but am I the only one here still struggling with the sinking issues?  I noticed there were a lot of comments on her blog where people said their cakes sunk.

 

What should I toy with?  I always bake cakes at 325.  Should I raise it?  Use a flower nail even in small cakes?  Suggestions would be great.  I really don't want to give up on this one.

post #39 of 53
Quote:
Originally Posted by FromScratchSF View Post
 

 

Yup, sounds right!  

This is my favorite vanilla cake, hands down, but am I the only one here still struggling with the sinking issues?  I noticed there were a lot of comments on her blog where people said their cakes sunk.

 

What should I toy with?  I always bake cakes at 325.  Should I raise it?  Use a flower nail even in small cakes?  Suggestions would be great.  I really don't want to give up on this one.

 

 

**sorry for the double post**

post #40 of 53

If you are only having it sink in the middle, I think you just need to bake longer.  I only make 8" rounds, so I don't use a flower nail and don't have any problems as long as it is baked.

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

post #41 of 53
Quote:
Originally Posted by liz at sugar View Post
 

If you are only having it sink in the middle, I think you just need to bake longer.  I only make 8" rounds, so I don't use a flower nail and don't have any problems as long as it is baked.

 

Liz


I'm baking until it's done.  I don't want to bake it longer than that.  What temp are you baking it at?

post #42 of 53
Usually to 200, but range is 195 to 205 degrees F. 325 oven takes almost 40 minutes for 8" round.

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

post #43 of 53
Hello! when I originally wrote the recipe i had stated to bake at 325 because that's what I'm used to cooking at at work. Somewhere in the comments I responded to somebody to cook at 350 and I believed that solved the sinking in the middle problem. So yes bake at 350 and watch for exploding cake!
post #44 of 53
Quote:
Originally Posted by FromScratchSF View Post

Hello! when I originally wrote the recipe i had stated to bake at 325 because that's what I'm used to cooking at at work. Somewhere in the comments I responded to somebody to cook at 350 and I believed that solved the sinking in the middle problem. So yes bake at 350 and watch for exploding cake!

Thanks!  I'm going to try that with a flower nail. 

post #45 of 53
This cake is amazing!!icon_biggrin.gif I have yet to try the yolk version but the white is absolutely wonderful! I made the peanut butter version using laura schudders(sp?) peanut butter and I noticed it was a tad drier than the white oh and I also used 3 whole eggs. What kind of peanut butter should be used in this cake? I've heard of bakers using jiffy and the like for the extra oil in it, has anyone tried it?detective.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
This thread is locked  
Cake Central › Cake Forums › Cake Talk › Recipes › From Scratch SF's Vanilla Cake Recipe