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From Scratch SF's Vanilla Cake Recipe - Page 4  

post #46 of 53

Thank you!  Yes but ONLY use fresh ground PB.  That stuff in the jar like Jiff has so much sugar it can kill the chemistry of the cake.

 

Thanks again!

post #47 of 53
I completely agree with you! The peanut butter that I used has only 1 ingredient; peanuts. I'm thinking about trying it with the egg yolks and see if they make a difference. I was wondering if I can make it using almond butter, it only has almonds in it8O
post #48 of 53

If I wanted a peanut cake I'd probably just do regular vanilla cake, do a layer of strawberry jam and make honey roasted peanut butter buttercream.  But that's just me.

 

It's so much easier to alter the flavor of your buttercream and fillings then it is to alter the flavor of your cake.  My blog gives you a LOT of options based on one basic cake formula, but when in doubt just make regular cake but alter the filling to get the same flavor profile.

post #49 of 53
Yum that honey roasted peanut butter buttercream sounds delicious!! Any chance you'll share that recipe icon_biggrin.gif Thanks a lot for your input! I'll be reading up on your blog!
post #50 of 53
This recipe is no joke, people. Try it and you will love it. I made the all-yolk version with butter and it resulted in a perfect crumb and smooth, mellow flavor. Ate so much I made myself sick! I am going to make every variation of this recipe there is now and rule the world with cake.
post #51 of 53

these are variations of the betty crocker recipe? yes?

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

post #52 of 53
Quote:
Originally Posted by -K8memphis View Post

these are variations of the betty crocker recipe? yes?

I think FromScratch mentioned that the base recipe is an adaptation of an old Betty Crocker recipe, but I am not sure if it is the exact same recipe since I haven't tried to compare the two. But the variations to which I refer are those offered on FromScratch's blog with this recipe.
post #53 of 53

here's a page that has leavening info on it,  HTH

 

http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/2842/

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