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).
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.
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!
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 :)
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!
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.
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
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!
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..
I have a digital scale, it just does fractions and not decimal points and I started second guessing my fraction/math skills! ; )
My cupcakes come out lightly brown around the edges, on top and on the bottom. Thoughts? My cupcake pan is a dark pan, so maybe that is why?
And i am using this recipe which I love. As a cake I can just rub off the browned edges for a perfect white cake but doesn't work on cupcakes.
ADo you have the recipe from scratch white cake? The from scratch cake or beyond buttercream I cannot get anywhere. I sure would likely try this recipe.
ADo you have the white cake recipe. That was from ScratchSf,formerly beyond buttercream. I cannot find this recipe anywhere. If you use it, can you let me have the recipe?thank younlinda.
That fabulous white cake recipe (with numerous variations) is copyrighted so it's not legal to share. CC member FromScratchSF wrote the recipe and it will be available to purchase in the near future. Besides, it's important to support our small businesses, right?
ASo other people have this recipe and are not allowed to share the recipe? Thank you for responding. Linda
That fabulous white cake recipe (with numerous variations) is copyrighted so it's not legal to share. CC member FromScratchSF wrote the recipe and it will be available to purchase in the near future. Besides, it's important to support our small businesses, right?
Hi everyone! Yes, I will have it for purchase very soon. I'm sorry for delay, and I would appreciate anyone not sharing it if you have it. The new version is almost done and will be back up next week. I don't want to get busted for "advertising" here, as links to where it can be purchased were deleted by management, so please make sure you follow me via my Facebook/Etsy store or send a PM.
Thank you for supporting small business!
Also, nobody has my permission to add the recipe to Cake Central's recipe archives, I will report it and have it removed. Thank you again!
Quote:
Hi everyone! Yes, I will have it for purchase very soon. I'm sorry for delay, and I would appreciate anyone not sharing it if you have it. The new version is almost done and will be back up next week. I don't want to get busted for "advertising" here, as links to where it can be purchased were deleted by management, so please make sure you follow me via my Facebook/Etsy store or send a PM.
Thank you for supporting small business!
Also, nobody has my permission to add the recipe to Cake Central's recipe archives, I will report it and have it removed. Thank you again!
I will add....the recipe is well worth paying for. It is a fabulous recipe and has several variations you can make as well. I've tried several of them and all are good. You will not regret purchasing this recipe and supporting a small business at the same time. It really IS that good!
Sammy, I could be wrong, but I think she was correcting typing errors only...a little more proofreading being done. A lot of people were clamoring to get the recipe, so the first printing was done in a really rush job. I had a problem getting my copy to come through, so we had a few emails back and forth and I can't remember exactly what she had stated in one of the messages, but I do believe that's what she was planning on doing, so she probably pulled the recipe back until it was completed and hasn't yet put it back up for purchase yet.
The un-edited and un-proofed version of the mini book went up by mistake and sold out so fast before I realized it! I had never sold thru Etsy before so I completely messed it up. And then had a complete hard drive failure so getting all my software back and etc. ug. Been not good. That's why I'm being extra careful to do it right this time.
Yes, it has a whole additional section with pan weights and all typos corrected. If you purchased the recipe thru etsy previous you will get an email direct from me thru Etsy so I can send you an updated copy at no charge.
The un-edited and un-proofed version of the mini book went up by mistake and sold out so fast before I realized it! I had never sold thru Etsy before so I completely messed it up that up too and didn't actually have a Paypal account so that was a disaster.... Anyway that's why I'm being extra careful to do it right this time.
Yes, it has a whole additional section with pan weights and all typos corrected. If you purchased the recipe thru etsy previous you will get an email direct from me thru them so I can send you an updated copy at no charge.
Thank you for asking!
Will you let us know here when the new version is out please:) I am very excited to purchase it!!!!
Yeeks! I have seen it but thought the new one is still coming! Yaaaawn, my bed is calling my name;) Must be the tired side of me LOL!!! Thank you! Will most defintiely give feedback on it!
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