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Who here makes ScratchSF vanilla cake recipe????? - Page 3

post #31 of 47
11/15/12 at 1:00pm

FromScratchSF I've read your blog post sooo many times and am itching to try your "white" cake recipe, I'm just trying to find the time to do it!
 

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post #32 of 47
11/15/12 at 1:35pm
Thread Starter 

Hi Jen, I've been following your blog! Thanks for a great recipe! Do you have any great Gluten free recipes? Lots of ppl here in my town are gluton free (and half my family).

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post #33 of 47
11/15/12 at 1:37pm
Thread Starter 

Gluten not gluton.....lol (I'm the only gluton)!!!!

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post #34 of 47
11/15/12 at 2:14pm
Quote:
Originally Posted by Danilou View Post

Hi Jen, I've been following your blog! Thanks for a great recipe! Do you have any great Gluten free recipes? Lots of ppl here in my town are gluton free (and half my family).

I'm a giver, but at this time I have no GF recipes to share. Sorry!
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post #35 of 47
11/15/12 at 2:58pm

Danilou, the oreos didn't sink to the bottom.  I chopped them up pretty fine and when I sliced the cake, it looked speckled inside, almost more chocolate than vanilla/white.  I personally don't like oreos or anything labeled cookies and cream, so I didn't try the cake.  But both my boys and my husband ate the cake and loved it.  My youngest son said it tasted almost just like cookies and cream ice cream to him.  I was very happy with the way it turned out and it just proved that FromScratchSF's recipe is very versatile.  I'm anxious to try other flavors with it after having success with this one.  I'm really glad I found this recipe and thank you FromScratchSF for being so willing to share with all of us.

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post #36 of 47
11/15/12 at 3:08pm

Danilou...I forgot to mention that the flavoring I mentioned earlier is called Princess Cake & Cookie Bakery Emulsion and it's made by Lorann Oils.  The description on the side of the bottle says it "adds a rich bouquet and a light, nutty taste.  Great in cakes, cookies, pastries and frostings.  Don't limit yourself to desserts; it's delicious in pancakes and french toast too!"  I've only used it in frostings and cakes but everyone that has a cake and/or frosting made with this emulsion (guess I shouldn't call it flavoring!) is very happy with the outcome.  So hopefully you can find some and give it a try.  Happy caking!

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post #37 of 47
11/15/12 at 3:22pm
Quote:
Originally Posted by FromScratchSF View Post

 

I think it has an egg-y taste right out of the oven, but it seems to go away after several hours when the flavor of the cake matures. 


I find this to be so true only if I use the recipe as a White cake but when I add flavorings to change things up, never a concern if you want to call it a concern :)

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post #38 of 47
11/15/12 at 5:26pm
Thread Starter 

Imagine if I chopped up white tim tams or white choc chips and put in it. I might be like a white mud cake Yum!

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post #39 of 47
11/15/12 at 6:58pm

Her recipe is now my go to recipe for lots of flavors. I've made the pumpkin, strawberry, lemon, white, yellow, and experimented with a cinnamon roll flavor. I love it. I would stalk her if I lived in SF.

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post #40 of 47
11/16/12 at 10:46am
Quote:
Originally Posted by remnant3333 View Post

Is this the recipe that uses

8.75 oz cake flour

11.5 oz. sugar

I have no idea how much in ounces is equal to cups, etc. I have no food scale. Does anyone know what the ounces are equal to for the cake flour and sugar?

 

Maybe I will have to buy me a food scale and try the recipe.

 

Thanks for the information.

 Mary


Thy this: http://www.kingarthurflour.com/recipe/master-weight-chart.html

“Let's just say you may regret that second piece of cake.'
Oh my God. Regret cake? Whatever was about to happen must be truly evil.” 
― Rachel Hawkins, Hex Hall

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“Let's just say you may regret that second piece of cake.'
Oh my God. Regret cake? Whatever was about to happen must be truly evil.” 
― Rachel Hawkins, Hex Hall

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post #41 of 47
11/16/12 at 6:41pm
Quote:
Originally Posted by MMueller View Post


Thy this: http://www.kingarthurflour.com/recipe/master-weight-chart.html

 

Please do yourself a favor and get a food scale, especially if you do not live in the US and you don't regularly eat US butter cakes.  Most people fail at scratch baking and they fail because they measure by volume, not weight.  If you want my recipe to turn out as intended, it must be weighed!

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post #42 of 47
2/19/13 at 1:15pm

Is 8.75 oz cake flour equal to 8 3/4 oz on my scale? I assume so but want to be sure.  My scale does the fraction not the decimal point. : (

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post #43 of 47
2/19/13 at 2:05pm
Quote:
Originally Posted by AlicesMadBatter View Post

Is 8.75 oz cake flour equal to 8 3/4 oz on my scale? I assume so but want to be sure.  My scale does the fraction not the decimal point. : (

 

 

Yes.

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://lamaisondesgateaux.blogspot.com/
http://theenchantedline.blogspot.com/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.
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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://lamaisondesgateaux.blogspot.com/
http://theenchantedline.blogspot.com/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.
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post #44 of 47
2/19/13 at 6:08pm

 

Quote:
Originally Posted by AlicesMadBatter View Post

Is 8.75 oz cake flour equal to 8 3/4 oz on my scale? I assume so but want to be sure.  My scale does the fraction not the decimal point. : (

 

Invest in a digital scale.  They're not expensive and it will make it much easier when it comes to weighing out ingredients..

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post #45 of 47
2/20/13 at 3:24pm

I have a digital scale, it just does fractions and not decimal points and I started second guessing my fraction/math skills!  ; ) 

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