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Pound cake help

post #1 of 7
Thread Starter 
I would like to try pound cake for my cakes, I usually use WASC or a few scratch recipes, but have not tried pound cake....Has anyone had great success with using pound cake? Any suggestions on recipes that you have had success (or not) with?
TIA
post #2 of 7
I do pound cakes more than any other. That is what my people want. I use a family recipe that I have tweaked to my liking. My chocolate pound cake I use buttermilk and instant coffee. Paula Deen and Martha Stewart both have recipes on their sites that are similar to how I make mine. I have tried "doctored" recipes before and I don't care how many I try they all still taste like "doctored" cake box mix to me. Good luck.
Cakes are my canvas and icing is my medium.
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Cakes are my canvas and icing is my medium.
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post #3 of 7
Pound cakes work equally well in tube pans and sheet pans. Allrecipes.com has recipes with reviews, so you can see which ones are successful.

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post #4 of 7
Thread Starter 
Thanks, Grandmom, I will start with those sites.

Mimi, I think that has been my biggest hesitation, the way they will bake in a regular pan, do you usually have to trim the outside all of the way off? I imagine using parchment will help the outside from getting too "crusty"...
post #5 of 7
Thread Starter 
When you make a cake using pound cake, do you use simple syrup at all?
post #6 of 7
I do not use simple syrup. I just put a piece of wax paper over the cake and leave it while it is still warm. If I used a simple syrup my cakes would be soggy. One of the comments I receive most often is, "I can't believe how moist your cakes are." I bake mine in any of my cake pans. I do use baking strips and there is very little trimming done. They usually bake level. The only place that usually needs a little trimming is around the very top edge and I wait to do that until the cake is completely cooled and I am ready to start icing it. By that time the crusty part has moistened and trims with no problem.
Cakes are my canvas and icing is my medium.
Reply
Cakes are my canvas and icing is my medium.
Reply
post #7 of 7
The *original* WASC recipe was designed to mimic a pound cake with less work.
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