Okie Dokie. I am a lurker here at c.c I am just trying to get the feel of everything here. I need some help though. I have searched thread after thread and I havent found a *this is it!*

I need a recipe for a scratch cake, or just the basic science behind getting a scratch cake to be moist, light yet durable enough to stack and/or hold the weight of fondant. I was reading something that says the creaming method ( creaming butter and sugar) will yield a dense cake.. and the blending method will yield a fluffier cake. What the heck is the blending method? Also.. what is the science behind getting a moist cake?

I work 3 days a week ( sat sun mon) 12 hours a day so next week when I am off I am compiling a bunch of recipes, cutting them down.. making mini cupcakes and different frostings.. ( which no problem) but its just find scratch recipes. Appears alot of folks prefer box mix doctored. Which to each his own (even I do this from time to time), its just my "culinary focus" is to go as natural as possible.

Here are a couple of threads. Hope you find them helpful.

http://cakecentral.com/cake-decorating-ftopict-365233.html

http://cakecentral.com/cake-decorating-ftopict-365153.html

-Rezzy

cake recipe from scratch

Basic Cake or pound cake
(it is moist and lasts covered 7 days) it holds fondant.

2 cups sugar
1 pound margarine
9 egss separated
4 cups flour shifted, shifted first then measured
1 tbs baking pouder
1/2 tsp baking soda
1 cup milk
1 tbs vanilla or any extract


1. Shift flour, then add soda and baking pouder.

2. Cream sugar and margarine until is light in color and fluffy and very creamy, more or leas 5 to 10 mintus, if you use blue bonnet .

3. add egg yolk, one by one, mixing well after each addition, no yellow traces.

4. mix milk with vanilla

5. add flour and milk alternating, in three baches. would be better if you to this by hand slowly, because it adds air to the cake.

6. Beat egg whites until stiff peaks form, gently fold into the batter. Spread batter in the prepared pans.

7. Bake in a 350 oven for 1 hour (time depends on you pan sizes)

8. this recipe is for a pan 11" and 3 1/2 " high.
9. pan grased and flour, put paper in the botton.
10. You can add poppy sead (1/4 cup) almonds 1/2 cup and reduce flour 1/2 cup. If you use butter you have to add 1/2 more of milk
Do not try to open de oven door until you smell the nice arome, then give 15 minutes more and will be coocked. is better to check the cake with a knifein the middle, has to be clean. At is better if the cake is golden on the top. I will send you a picture tomorrow. Try this recipe and let me know if it you liked. I hope my instructions are ok, it is hard for me to explain in English. Grace

Here are some moist scratch cake recipe threads:

http://cakecentral.com/cake-decorating-ftopicp-3904583.html

Chocolate Pound Cake recipes:

http://cakecentral.com/cake-decorating-ftopict-403803.html

Here's a thread that has links to articles on the science of baking:

http://cakecentral.com/cake-decorating-ftopict-312163-.html

Cake Ingredients:

http://www.keymix.com/cake_techhelp.htm
(More technical info.)

http://tinyurl.com/3bqrqd

Keeping a cake from becoming rubbery:

http://ochef.com/625.htm

Creaming, One Bowl & Combination Method:

http://www.joyofbaking.com/ButterCakes.html

The Role Of Fats Along With Shortening In The Baking Process:

http://recipeasia.co.cc/the-role-of-fats-along-with-shortening-in-the-baking-process/499

http://www.foodworks-intl.com/page47_baking_ingredients_function.htm

HTH