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Scratch white recipe needed ASAP!

post #1 of 11
Thread Starter 
I have an order for a scratch white cake and I have never made one, but the family refuses to eat a box white. All of the recipes I have found call for measuring ingredients in ounces. I don't have a scale (I wasn't aware people measure in ounces) so does anybody have an awesome scratch white recipe handy?
post #2 of 11

Here's the recipe for FromScratchSF's white cake. I believe you'll really like it.

 

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

 
 
post #3 of 11
Thread Starter 
This is the recipe I found. However, it calls for ounces. icon_sad.gif
post #4 of 11

You can google for a conversion chart and it will tell you  how to change it to cups, etc.

post #5 of 11

One of the easiest ways to totally fail at a scratch WHITE cake is to try the recipe for the first time and refuse to use the appropriate tools for accurate measurements.

 

*Scratch baking has its challenges (especially for someone used to mixes).

*White cake is the kryptonite of many experienced scratch bakers.

 

PLEASE get a scale. At least that will be one thing in your favor, the second would be the recipe that has been recommended as it appears to have good reviews and, more importantly, excellent tips.

 

Too often I've seen mix bakers come in decrying scratch cakes only to find out their technique (including accurate measurement of ingredients) was off.

 

Good luck.

 

*I cannot even begin to imagine how to bake professionally without a scale. 

post #6 of 11
Quote:
Originally Posted by vgcea View Post

One of the easiest ways to totally fail at a scratch WHITE cake is to try the recipe for the first time and refuse to use the appropriate tools for accurate measurements.

 

*Scratch baking has its challenges (especially for someone used to mixes).

*White cake is the kryptonite of many experienced scratch bakers.

 

PLEASE get a scale. At least that will be one thing in your favor, the second would be the recipe that has been recommended as it appears to have good reviews and, more importantly, excellent tips.

 

Too often I've seen mix bakers come in decrying scratch cakes only to find out their technique (including accurate measurement of ingredients) was off.

 

Good luck.

 

*I cannot even begin to imagine how to bake professionally without a scale. 

 



THIS exactly....... it isn't a stir fry (where you can chuck in whatever vegies you like in whatever quantities you like)

Unlike COOKING - BAKING is a science - each and every ingredient plays an important part - think of it like a formula for 'success'  - somebody has done lots of 'testing' to make sure that the formula works.  Meddle with that without having a good understanding of the 'function of ingredients' and it is a recipe for failure!!
Box mixes were designed for people who didn't want the hassle of measuring ingredients and following good baking practices - if thats your thing - stick with them

When you buy a scale - make sure it is a digital one that has ounces/grams/millilitres - it saves ALL the hassles of conversions - just change your scale to whatever mode your recipe is in.

A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

www.facebook.com/applegum

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A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

www.facebook.com/applegum

Th...

Misc 3D Cakes
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post #7 of 11

I completely agree that a good digital scale is something you should seriously consider.  For most recipes if you weigh the flour, then it doesn't need to be sifted .  It is also handy for measuring all those odd ends of chocolate, or butter you want to use up. Also, things like shortening and peanut butter that are always messy to measure are easy to weigh.  I wasn't sure it was worth the expense when I initially got it, but I use it all the time.  The FromScratchSF better white cake recipe is my absolute favorite, and I have tried many. I have made it many times, and it may replace the box mix in your repertoire!   I calculated out the equivalents at one point so I would have the option of weighing or measuring (batteries do go out now and then). 

 

 

5 oz egg whites is 4 to 5 whites, but you can use your liquid measuring cup for that

8.75 oz cake flour is 2 1/4 cups sifted and leveled

11.5 oz sugar is 1 3/4 cups leveled (I use the superfine baker's sugar if that makes a difference).

 

HTH

I'd rather be baking!
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I'd rather be baking!
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post #8 of 11
Thread Starter 
Thanks! I just ordered a set of scales. I actually never realized there was a need for them until last night.
post #9 of 11

The white cake recipe on the back of King Arthur Cake Flour box is good.
 

post #10 of 11

Yortrma

Question about flour conversion.  Do you sift flour first then measure?

Thanks.

post #11 of 11

I have used the King Arthur white tender white cake recipe and it is good. It is very similar to Sweetapolita's fluffy white cake which has been my staple. I am trying FromScratchSF's recipe as we speak so I'll let you know. I am nervous because I used my scale but it doesn't measure in decimal points it uses fractions. I am horrible with match, so the 8.75 oz of cake flour was 8 3/4 oz on my scale I hope!  It seemed thin but smelled and tasted amazing.

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