Originally Posted by scp1127
I have a different recipe for every cake. For example, I may use five different vanilla cakes depending on the crumb I want and the other flavors.
My personal favorite yellow cake is Warren Brown's. We can eat it with no buttercream.
I do make changes and I use proper method, but here are my adjustments:
Make your own half and half with whole milk and heavy cream.
Vanilla bean paste, maybe close to a tbsp.
Homemade vanilla, about a tsp. (the two vanillas equal a heaping 1 tbsp)
Hennessy, 2 tbsp (for children, 1 tbsp Hennessy, vbp, no homemade vanilla. Hennessy is much weaker in alcohol than vanilla extract, so it can be a replacement. Any time alcohol is baked, the alcohol burns before the other liquids, leaving the flavor without the proof, or %)
Ground Ginger, 1/4 tsp
Use good butter, LOL, Plugra, or farmer's market fresh churned ( in a butter cake, off brand butters, even though they may be fine on a baked potato, can overpower baked goods because of the unnatural "natural" ingredients, another story)
Every off brand or sub par ingredient will work against making the best cake. I have studied this. A sub here or there in a recipe will be very small in change, but a habit of using every ingredient in off brand form will keep you constantly wondering why you can't acieve cake nirvana.
This will still taste like a vanilla cake with a yellow (yolk) base, not a liquor cake.
My Boston Cream uses Knob Creek, but about the same amount as vanilla, along with the vanilla.
Pineapple Upside Down Cake, a yellow cake, uses vanilla and Myers Dark Rum.
Bailey's uses a whipped egg white based cake (but yolks are added separately), vanilla only (Bailey's brushed on). Coconut uses another whipped white recipe, vanilla only (coconut rum in the filing only).
Without going to my site, these are my white and yellow cakes I use the most. None taste like booze cakes. The alcohol is used just like vanilla, or any extract. And they really taste just like vanilla cakes, but just very good ones with great depth of flavor.
Hope this helps.
Pastry creams and sauces are perfect with Makers Mark.
I googled the Warren Brown recipe, since I am in the recipe testing mood. I didn't have any brandy, so I just flavored it with vanilla, I was more interested in texture (I added more 1/2 & 1/2 to compensate for the missing brandy, but will try it with brandy soon).
This might just be the best textured butter cake that I have made so far. I made it into cupcakes and we've been eating them plain, uniced. It has been 48 hours and the cupcakes in a ziptop bag are still nice and moist.
I think that the potato starch is the magic of this recipe, I know how soft it makes my dinner rolls (I use mashed potatoes and potato water). I will be keeping potato starch in my pantry from now on, this cake is wonderful, and I can only imagine how nice it will be with my next batch of vanilla and some good brandy! Topped with my modified SMBC and I might be in Vanilla heaven!