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vanilla cake

post #1 of 8
3/28/12 at 5:00am
Thread Starter 
hello can someone please recomend a vanilla cake recipe that is good for a shower cake
but nt too heavy? i have had complains that my cakes are tasty but too heavy to carry,and sometimes i have stability issues icon_sad.gif
it will b a 3 tier cake
thank you all in advance
life is beautiful so live it up !!!
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life is beautiful so live it up !!!
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post #2 of 8
3/28/12 at 5:50am
Cakes ARE very heavy. That's just life. If you are having stability issues then I would take a closer look at your support system. Give SPS a try!

The Dude abides.

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The Dude abides.

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post #3 of 8
3/28/12 at 9:42am
Once cakes are put together they are heavy, don't think there is any getting around that.
Have you tried the Vanilla WASC recipe...it's yummy. I use it all the time.
2 bx white cake mix
2cp flour
2 cp sugar
1/4 cp oil
1 1/3 cp water
1 1/3 cp lig vanilla coffee creamer( i use fat free)
3 6oz containers vanilla yogurt
6 eggs
1 sm pkg instant vanilla pudding
2 1/2 tsp vanilla paste or 1TBS vanilla ext(i use paste)
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post #4 of 8
4/21/12 at 9:42am
Anyone care to share their favorite from-scratch vanilla cake recipe that they like?

Thanks,
Kimm
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post #5 of 8
4/21/12 at 11:05am
Sylvia Weinstock's yellow cake recipe is my favourite.
https://www.facebook.com/TheCutestLittleCakeCompany
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https://www.facebook.com/TheCutestLittleCakeCompany
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post #6 of 8
4/21/12 at 11:09pm
I have this theory that vanilla cake eludes bakers because they use cheap vanilla. Even McCormick is very medicinal in final taste.

Vanilla is one of the most expensive spices and extracts. Premium vanilla is completely different from the cheap ones and the imitations.

I use a mixture of Nielson-Massey Vanilla Bean Paste and homemade from great tasting beans and top shelf vodka. These two vanillas taste nothing like the grocery store varieties.

Yellow cake with vanilla also benefits from Hennessy cognac and Makers Mark bourbon. These two compliment vanilla.

Another taste factor is to be heavy handed when using fine vanillas. More is good. There is no bitter aftertaste.
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post #7 of 8
4/21/12 at 11:43pm
I never had any luck with white/vanilla cakes until I made Jen's.

http://fromscratchsf.wordpress.com/2011/07/26/white-cake-part-3-with-recipe/

I don't generally like vanilla cakes, but this one is awesome.
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post #8 of 8
4/22/12 at 2:11am
I totally agree with scp1127. Yesterday I went in to our local bakery to pick up some boards for a cake I'm working on this week. This bakery happens to sell all cakes for $1.35 a slice. It smelled like cheap vanilla in there. They only use the clear vanilla and that stuff makes me sick to my stomach to smell it. My husband happened to be with me, and when we left, he said "that place stinks. It smells so cheap in there. At least when you bake you use good stuff, not that cheap crap." I agree that a good vanilla should be used and don't be stingy with it. Any cake can be taken to the next level with good vanilla. I also use a lot of vanilla bean paste and to me, that's like seeing the quality. Good vanilla is always worth the extra expense.

The Dude abides.

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