Beyond Buttercream/fromscratchsf

Baking By mypinkbakery Updated 29 Apr 2014 , 6:49pm by sixinarow

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nancylee61 Posted 19 Apr 2014 , 2:52am
post #61 of 135

Quote:

Originally Posted by AZCouture 

Oh nevermind the recipes or where they come from, just get a scale when you get a chance, and take some time one afternoon to record the weights of all the ingredients you ever use. Then you can apply that to future recipes. Trust me, you'll find out how much time you can save this way, and will be soooo happy! When you get a chance...you're not doing it wrong with the usual method if measuring, but it's definitely a time saver. icon_smile.gif

OK, :). I trust you!! I've seen your work!! 

 

I have a scale I used for pottery, it has the dish on the top, but it isn't very exact. I could tell within an ounce or two, but I don't think this is specific enough. Yes? 

Thanks much,

Nancy

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mypinkbakery Posted 19 Apr 2014 , 4:44am
post #62 of 135

To all my fellow bakers..i need help urgently! I ended up leaving my cake with buttercream frosting in the freezer for about 6 hours as I had so much errand to run and ended up coming home late! I need to cover the cake in fondant..how long do I have to wait before I cover it..i need to have it ready for the party tomorrow. I have brought the cakes out on the counter..pls help!!!!!

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nancylee61 Posted 21 Apr 2014 , 10:31pm
post #63 of 135

I'm confused. OK, I broke down and bought a cheap scale and also the recipes. I am going to try one tonight. But I am frustrated because there are no cook times given. Just one estimate of a 6" pan will cook for 45 minutes. Did I miss this?? And the booklet also says that scratch baking cannot be tested with a toothpick, as scratch cakes SHOULD have crumbs come out on them when tested, and she can tell the cake is ready when the sides pull away from the pans when the oven is opened. I have been baking until there are no crumbs on the toothpick!! Duh. 

 

Call me stupid, really, I don't care, but I do like to know how long to bake a 6 inch cake, as opposed to an 8 inch cake, or a 12 inch cake, or 14 inch cake. This is always my biggest worry - converting recipes, as to how to multiply them and how long to bake. Can anyone point me in a direction for this?? I have been winging it, testing until no crumbs come out (that was a good tip!!) but obviously, I need to be more scientific.Also, I really appreciate the tips on cooling the cakes. But I need times!!!! LOL!!!

 

 

THanks,

Nancy

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jennicake Posted 21 Apr 2014 , 10:40pm
post #64 of 135

Quote:

Originally Posted by nancylee61 
 

I'm confused. OK, I broke down and bought a cheap scale and also the recipes. I am going to try one tonight. But I am frustrated because there are no cook times given. Just one estimate of a 6" pan will cook for 45 minutes. Did I miss this?? And the booklet also says that scratch baking cannot be tested with a toothpick, as scratch cakes SHOULD have crumbs come out on them when tested, and she can tell the cake is ready when the sides pull away from the pans when the oven is opened. I have been baking until there are no crumbs on the toothpick!! Duh. 

 

Call me stupid, really, I don't care, but I do like to know how long to bake a 6 inch cake, as opposed to an 8 inch cake, or a 12 inch cake, or 14 inch cake. This is always my biggest worry - converting recipes, as to how to multiply them and how long to bake. Can anyone point me in a direction for this?? I have been winging it, testing until no crumbs come out (that was a good tip!!) but obviously, I need to be more scientific.Also, I really appreciate the tips on cooling the cakes. But I need times!!!! LOL!!!

 

 

THanks,

Nancy

You're not stupid :).  Just takes some trial and error.  I never trust the bake times in a recipe and always start checking my cakes at 30 minutes and then writing down the amount of time it takes for it too be cooked all the way through.  All ovens are slightly different of course, but in mine the 6" takes 35 minutes and the 8 and 10" take anywhere from 40 to 45 minutes depending on their mood that day.  Hope that helps!  

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AZCouture Posted 21 Apr 2014 , 11:08pm
post #65 of 135

Nancy, you're not stupid, but you're making it hard on yourself. Bake times are not a hard and fast "thing". I don't time anything, I just know when to check them by smell, and by instinct at this point. And yes you can use a toothpick, I do, and everything I make is scratch. Sometimes I screw up, it just happens. It's no big deal. So keep on trucking. And get a GOOD scale when you can. Cheap scales will give false readings, and can break easier. You definitely don't want a cheap piece of equipment to rely on.

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AZCouture Posted 21 Apr 2014 , 11:09pm
post #66 of 135

As for cooling, I let them cool in the pan for a few minutes, then turn them out on a baking rack, or just my work table (with plastic wrap underneath.)

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AZCouture Posted 21 Apr 2014 , 11:14pm
post #67 of 135

@nancylee61 sorry I didn't see your question regarding the scale until now, but I don't check the email that notifications for this site go to, so I am not to be relied on for immediate replies unless it's like the same day, or I happen to come across the thread again. Sorry....I do want to help though, so feel free to PM me if you need to. The notifications for that pop right up, so I wouldn't miss that. :)

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JWinslow Posted 21 Apr 2014 , 11:48pm
post #68 of 135

Nancy, investing in a Good scale will save you money in the short & long term.  Less chance of wasted ingredients and time from failed cakes.  You've gotten great advice so put into practice all those tips & tricks and enjoy yourself.  Don't let baking stress you out so much - takes the fun out it :)

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nancylee61 Posted 21 Apr 2014 , 11:55pm
post #69 of 135

AEh. I love baking, I just am used to recipes giving times. I just overbaked my very moist chocolate cake, 12 inches of waste, so I'm a little grumpy. :)

Thank you for your help, ladies! Nancy

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MBalaska Posted 22 Apr 2014 , 12:05am
post #70 of 135

nancylee61, I've learned to keep two timers on duty when I'm baking.  I set one for the 'take a peek into the oven' time, and the second one for about two minutes later.  Then I keep these timers going just a few minutes apart, as it is so easy to over cook a delicate cake.    Probably good that I never try to run a business LOL.

 

I've found that even when people do give times, it's way off for me for whatever reason.

{ps: I should add that I don't open the oven every time !!! just peek in through the door window a lot.}

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nancylee61 Posted 22 Apr 2014 , 1:04am
post #71 of 135

I usually check a lot, but somehow missed on my chocolate cake this weekend. Thanks for the advice, encouragement and the times,

Nancy

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liz at sugar Posted 22 Apr 2014 , 1:40am
post #72 of 135

Nancy - I use a thermometer (a fine needle one, like a Thermapop) and take my cake out when it hits 195 degrees.  After a bit of trial and error, if your thermometer reads say 170, you will know how many more minutes it takes to get to 195.  Be sure to write the time and temperatures down on your recipe after you figure out the times for a certain size.

 

Hope this helps.

 

Liz

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nancylee61 Posted 22 Apr 2014 , 5:33pm
post #73 of 135

Thank you, Liz! Great advice,

Nancy

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emetz74 Posted 24 Apr 2014 , 1:08am
post #74 of 135

I would like to report that I made the chocolate chip and orange versions and took them to work and they both got rave reviews. I think I may just make all of the variations.  

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FromScratchSF Posted 24 Apr 2014 , 6:00am
post #75 of 135

Hi!  I had no idea there was a whole thread for this :D  Thank you all for your support, by the way.  It means a lot.

 

Someone recently complained and left a negative review on Etsy because there are no baking times.  It's seriously the one thing that you just can't tell someone for certain and you do need to figure out on your own so I don't have them in there.  But man, I covered, seriously, everything else I could think of.  Oh well, can't please everyone, right?

 

As for sticky tops, I get that no matter what recipe I make - mine or others because I live in a humid area and bake with bake even strips to keep the cake flat.  Then I freeze them.  The tops are always leveled off anyway, and the extra condensation helps to ball up and roll off the crust on the sides, leaving pretty cake.  So yeah, I don't know if it's the recipe or what.  As long as you like it though!

 

Thanks again for your support and I'm here if ya'all need me.  

 

And did someone seriously call me a magic cake fairy?  Hahahaha

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FromScratchSF Posted 24 Apr 2014 , 6:03am
post #76 of 135

Oh and about the chocolate version - the purpose of the hot water is to bloom the chocolate - the heat basically just activates the chocolate and makes it more chocolate-y.  It's not supposed to be a syrup or something, it's more of a paste consistency.  Hope that helps.

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emetz74 Posted 24 Apr 2014 , 8:43am
post #77 of 135

I'm glad to know that about the chocolate version. I think that's next on my list to try.

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momg9 Posted 24 Apr 2014 , 11:02am
post #78 of 135

AI made the marble version the other day. When I added the cocoa powder to the 1/2 cup of batter it was very thick and a little hard to swirl through the cake. Could I add hot water to the chocolate as you do in a chocolate cake to make it a little smoother?

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nancylee61 Posted 24 Apr 2014 , 2:07pm
post #79 of 135

AI made the yellow and chocolate yesterday. The yellow is very good, but my chocolate sank in the middle and isn't as chocolate-y as the double fudge I had been using that uses chocolate bars.

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FromScratchSF Posted 24 Apr 2014 , 5:36pm
post #80 of 135

Quote:

Originally Posted by momg9 

I made the marble version the other day. When I added the cocoa powder to the 1/2 cup of batter it was very thick and a little hard to swirl through the cake. Could I add hot water to the chocolate as you do in a chocolate cake to make it a little smoother?

 

Add a touch of oil, not water.  The oil will help it float and stay separated more when you swirl it.  But only add a little bit to get it close to the same consistency as the other batter.  It is supposed to be thicker.

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momg9 Posted 25 Apr 2014 , 4:12pm
post #81 of 135

AThank you. I will try that.

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emetz74 Posted 28 Apr 2014 , 11:05am
post #82 of 135

I made the chocolate version yesterday and when I added the 2tsp. hot water it said in the variations, I did not get anything close to a paste. So I added 2T and it was better. Then I put it in the egg mixture but when I mixed it all up, it was lumpy. I made cupcakes and they turned out OK, and even tasted great, but they had chunks that almost tasted like I added chocolate chips. Does anyone have advice for me? It certainly was not bad how it tried out but I would rather have it without the lumps!

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AAtKT Posted 28 Apr 2014 , 2:55pm
post #83 of 135

I just made the batter for the chocolate version... I just added enough water to the chocolate till I got a paste... I did add it to the cake batter before I ever added the eggs and blended it in till smooth... the batter tasted great... it is in the oven now... there were no lumps...

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musicmommy1 Posted 28 Apr 2014 , 3:29pm
post #84 of 135

A

Original message sent by emetz74

I made the chocolate version yesterday and when I added the 2tsp. hot water it said in the variations, I did not get anything close to a paste. So I added 2T and it was better. Then I put it in the egg mixture but when I mixed it all up, it was lumpy. I made cupcakes and they turned out OK, and even tasted great, but they had chunks that almost tasted like I added chocolate chips. Does anyone have advice for me? It certainly was not bad how it tried out but I would rather have it without the lumps!

I am so glad you wrote this, because the same thing happened to me. Except I did not add the extra water to my cocoa and my cupcakes went straight to crunchy town!! No big deal though because I was just experimenting with my kids and they thought they were awesome- lol.

I've been meaning to ask about this myself. AAtKT- let us know how your cakes turn out. Maybe adding the cocoa paste to the batter is the answer . :grin:

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AAtKT Posted 28 Apr 2014 , 4:08pm
post #85 of 135

Just took it out of the oven... looks beautiful... smells great... I have a second chocolate cake made the same way in the oven now... I will know later tonight when someone cuts a piece to eat... these are just made leave in the pan homestyle 9x13s...

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musicmommy1 Posted 28 Apr 2014 , 4:15pm
post #86 of 135

A

Original message sent by AAtKT

Just took it out of the oven... looks beautiful... smells great... I have a second chocolate cake made the same way in the oven now... I will know later tonight when someone cuts a piece to eat... these are just made leave in the pan homestyle 9x13s...

So good to know! I was going to just add the cocoa to the flour mixture next time without blooming it but I'm sure the flavor of my cake would have suffered. I like your idea much better. Thank you!!

And enjoy your cake tonight!!

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emetz74 Posted 28 Apr 2014 , 5:03pm
post #87 of 135

I'll be awaiting your results!

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FromScratchSF Posted 28 Apr 2014 , 5:52pm
post #88 of 135

ALadies, I'm so glad you are banging up the chocolate version, honestly I do a lot of my variations by sight, feel and taste (which drives my assistant nuts) so when putting together my variations I guesstimate how much water I use for a single base recipe of chocolate. My guesstimate seems off so if any if you have a better idea of how much water let me know and I'll update the recipe. Sorry that it is off!!!

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lark6209 Posted 28 Apr 2014 , 7:33pm
post #89 of 135

I just wanted to thank you! 

 

I had bookmarked the recipe here before it was removed, but never had a chance to try it.  I finally bought them last week and made a couple this weekend for a friend's tiered baby shower cake.  The french vanilla was wonderful.  Moist, flavorful.  The marble version was good as well  It did get really thick when i added the cocoa, but I just added a little more batter to the marbling and it worked great!  After success with those two, I went for a capuccino variation on my own.  Just the marbled version using black cocoa and espresso powder combined and subbing 1 Tablespoon brewed espresso for 1 tablespoon vanilla bean paste.   It gave the whole small coffee tier just the right amount of coffee flavor and baked up beautifully. Paired everything with fillings made from my IMBC and it really was very good.   I can't wait to try more versions! 

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nancylee61 Posted 28 Apr 2014 , 8:03pm
post #90 of 135

A[IMG ALT=""]http://cakecentral.com/content/type/61/id/3227437/width/350/height/700[/IMG] I tried the chocolate once (I didn't think it was very chocolate-y) and the yellow three times now. Twice I used the butter and today I used the shortening. I followed the directions exactly, and my ingredients were all room temperature. It flopped AGAIN for the second time!!! The taste is good but 2 out of 3 have flopped. My oven temp is good, so I don't know what's up.

I think I'm sticking with my free recipe I found on this site; I don't like fussy recipes. I just hate wasting so many good ingredients. I would definitely try this recipe below, it tastes greats, also, before paying $29.99 for this one. The variations aren't on this link, but I found them somewhere, so look around. There's yellow and a few more.

http://cakecentral.com/a/a-better-white-scratch-cake

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