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What cake recipe do yall use? - Page 2

post #16 of 24
Buttercream, or buttermilk?
Plank.
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Plank.
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post #17 of 24
I'm so sorry, buttermilk not buttercream! Autocorrect always gets me!!!!
post #18 of 24
One more thing; if you don't have one already get a digital scale and weigh out your flour and sugar. They are pretty inexpensive and you can find cup to oz conversion charts everywhere on the Internet. It makes a world of difference!!!
post #19 of 24
Quote:
Originally Posted by arabesquechica View Post

One more thing; if you don't have one already get a digital scale and weigh out your flour and sugar. They are pretty inexpensive and you can find cup to oz conversion charts everywhere on the Internet. It makes a world of difference!!!

 

A thousand times YES to this!! Baking is far more successful when done by weight. Especially because cup measures differ from country to country. Plus, you can measure out a cup of flour five times and it would be a different weight each time. 

post #20 of 24

I guess I might be lazy, but everyone always raves about my cakes. I start with a box mix of whatever flavor desired. But I use milk instead of water (may try using buttermilk to see if that makes it even better), I add a package of dry instant pudding mix of a complimentary flavor, and if I'm going to stack or carve a cake, I'll add 1/2 cup of extra flour and a little more sugar and flavoring. Sometimes I'll also add 1/2 cup of sour cream, depending on the flavor of the cake mix. It's good in vanilla and chocolate for sure. I usually use the supermoist cake mixes, cant remember whether that is duncan hines or betty crocker. They always turn out moist and work perfectly. For some reason, I've never had good luck with any cake I've baked from scratch. Either I overbeat or underbeat them i guess. And the flavor isn't nearly as good. I haven't tried the WASC recipe though. I need to try it out. You also have to remember that we are all in different parts of the world and ingredients can be different as well as the climate can make a difference. I am in South Texas where we are hot and humid. So my recipes might not work the same for someone who was in a cold and dry climate. Trial and error...just make sure you keep track of any changes you make to tweak your recipe so when you find the right method you can use it again.

post #21 of 24
I love From Scratch's cake recipe, and tbh I haven't really had a problem with any of my scratch made cakes not holding up to fondant and buttercream, but so many people here use mixes successfully too so I'm not sure that's really your issue.

Are you rolling your fondant too thick? Are you talking about a stacked cake not holding up that you didn't use support on?
elsewhere.
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elsewhere.
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post #22 of 24
Quote:
Originally Posted by kkink View Post

I guess I might be lazy, but everyone always raves about my cakes. I start with a box mix of whatever flavor desired. But I use milk instead of water (may try using buttermilk to see if that makes it even better), I add a package of dry instant pudding mix of a complimentary flavor, and if I'm going to stack or carve a cake, I'll add 1/2 cup of extra flour and a little more sugar and flavoring. Sometimes I'll also add 1/2 cup of sour cream, depending on the flavor of the cake mix. It's good in vanilla and chocolate for sure. I usually use the supermoist cake mixes, cant remember whether that is duncan hines or betty crocker. They always turn out moist and work perfectly. For some reason, I've never had good luck with any cake I've baked from scratch. Either I overbeat or underbeat them i guess. And the flavor isn't nearly as good. I haven't tried the WASC recipe though. I need to try it out. You also have to remember that we are all in different parts of the world and ingredients can be different as well as the climate can make a difference. I am in South Texas where we are hot and humid. So my recipes might not work the same for someone who was in a cold and dry climate. Trial and error...just make sure you keep track of any changes you make to tweak your recipe so when you find the right method you can use it again.
I too am in South Texas... I graduated from Culinary school, lovED to bake until I moved back home. I have not been able to find a recipe for cake that tastes good and is moist. I go to the box instead... Everyone loves it, but it tastes "like it's from a box" to me icon_sad.gif
post #23 of 24

My favorite cakes are chocolate fondant, red velvet cake and All-Spice cake.

post #24 of 24
Quote:
Originally Posted by noonu3265 View Post

My favorite cakes are chocolate fondant, red velvet cake and All-Spice cake.
Ooh!! I love spiced cake!!!
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