I had the recipes saved on my computer, but we lost it in the hurricane, can someone send me the recipes, or just post the link if you have it? Thanks!

Melissa

Hi!
The recipes can be found here:

http://www.epicurious.com/cooking/how_to/cakedecorating/tips

I hope these are the ones you're looking for!

Melissa - I tried the chocolate cake and wasn't too impressed with it. It didn't rise very well and was far too crumbly. If you've used it a lot, do you have any recommendations for it?

Ali

I use Toba's recipes exclusively and I love them. I've never had them turn out dry or crumbly. The yellow cake is a bit of a pain to put together because of how long she recomends you to beat in the sugar, but it's well worth it. As for the chocolate cake, the first time I made it, it rose too high! I didn't have buttermilk, so I substituted 1% milk with some vinegar added to it. Big mistake! There was too much acid in the batter, so when it reacted with the baking soda and the cocoa the batter grew out of the pans. Since then, I've used buttermilk and have had no problems. I think it's also important to use the dutch-process cocoa the recipe calls for and not just regular old Hershey's. The dutch-process is treated with alkalai, so it's different than regular cocoa. If you used Hershey's or Nestle, the chemical reaction between the baking soda, buttermilk and cocoa may have been off and your cakes wouldn't have risen well and would have been dry. I hope this helps some!

I used the dutch process - I always have it for my devil's food cake. I don't know what happened. Maybe I'll have to try again. Also, I was always thought you were supposed to use baking powder with DP cocoa. I guess that's what the buttermilk is for, though.

Ali

It so easy to make also!

Berta