KLCcrafts....I only use King Arthur unbleached all purpose flour and I've never tweaked the recipe. I haven't had a problem with it at all. Or maybe I just haven't noticed any difference in the crumb. I love the cake as presented and haven't made any changes -other than flavorings - to it at all. I also use King Arthur's brand of cake flour. It's interesting to hear what people do with certain recipes. But Jen's recipe is my favorite and the one I always use.
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KLCcrafts....I only use King Arthur unbleached all purpose flour and I've never tweaked the recipe. I haven't had a problem with it at all. Or maybe I just haven't noticed any difference in the crumb. I love the cake as presented and haven't made any changes -other than flavorings - to it at all. I also use King Arthur's brand of cake flour. It's interesting to hear what people do with certain recipes. But Jen's recipe is my favorite and the one I always use.
I've done the side by side comparison and yes, you do lose varying degrees of crumb quality when you replace the cake flour with AP or AP + potato starch (using starch being a closer approximation to the original). Although they are all still delicious! 
Love it!!! Thank you, I have given up on unbleached flour so that's great that you got it to work. And thank you for posting photos!!! Nobody ever does that :D
I really appreciate your reviews here, it's helping pay my rent :D Stay tuned, I'll have a whole host of other things I'm working on that hopefully I'll have polished and up soon as well, including my super coveted wafer flower technique and more recipes. I'm trying to do video this time around.
So thank you again!
Dear Ms. Bratko,
I tried many white cake recipes over the years until you shared yours on cake central. "A better white cake" is simply the best, and I have used it exclusively for several years now. Thank you! I know you get a tiny percentage of the profit, but the least I could do is purchase your recipe from ETSY in thanks, and also to check out the variations. It has saved me far more than 30$ in continued experimentation, not to mention inches on my hips. I found it easily on ETSY a few days ago, and looked for it today to complete the transaction, but it is no longer there! I saw from a post previously that it had "sold out" once before (strange concept for a download!) and was hoping that this was the case and that you were planning to renew,reload, restock. Please do, and many thanks.
It's there, in my signature line. Thank you!
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Dear Ms. Bratko,
I tried many white cake recipes over the years until you shared yours on cake central. "A better white cake" is simply the best, and I have used it exclusively for several years now. Thank you! I know you get a tiny percentage of the profit, but the least I could do is purchase your recipe from ETSY in thanks, and also to check out the variations. It has saved me far more than 30$ in continued experimentation, not to mention inches on my hips. I found it easily on ETSY a few days ago, and looked for it today to complete the transaction, but it is no longer there! I saw from a post previously that it had "sold out" once before (strange concept for a download!) and was hoping that this was the case and that you were planning to renew,reload, restock. Please do, and many thanks.
Yortma, I understand your thought completely, that is, I understand the reason why you purchased it. I had cut and paste the recipe prior to the business posting on Etsy.
However her tutorial on making Swiss Meringue Buttercream was extremely helpful to me, so I purchased the White Cake pamphlet as a means of thanking and supporting Jennifer Bratko's business. It's great to see women growing successful businesses.
Cheers,
MB
I did the same thing. I had copied her recipe when it was free on the internet, and because I liked the recipe and used it so much, I also purchased it to support her and thank her for her generosity in sharing it. It takes a lot of time to continually test a recipe and make sure it works properly. I don't have the patience or know-how to do that, so greatly appreciate those who do so and then share it with others. I've received many, many compliments on her recipes.
AI have a white cake recipe I love but I have this book on my wish list :) was telling my daughter about it and it's not so much I need the white cake recipe but I want to read and understand a bit more about add ins. Also even if I don't post a lot I gain so much knowledge here that I rather money go to someone here who helps others than to just a random cookbook I will in reality never use. Have way to many of those.
AI too purchased your recipe thru etsy. I was a bit hesitant because I've never really had any luck with scratch recipes and didn't want to invest in another recipe that didn't work for me. Just want to let you know I'm sooo happy I did! Never have I had this kind of success with a recipe. In fact I kinda screwed up the first time I made it. I forgot to add sugar, and didn't notice until I was about to pour the batter into the pans. I added the sugar to the batter and mixed for a bit, crossed my fingers and hoped it would come out. The cake turned out awesome! I'm thrilled with this recipe! Thanks!
I love you all. So much. Thank you. I'm so glad to hear these successes! Reviews on Etsy would be awesome too.
The best vanilla cake I've ever made is Lizzo Marek's vanilla cake recipe. http://artisancakecompany.com/cake-and-buttercream-recipe/
Awhere can i get michelles bratko white cake recipe from
A
Original message sent by Morgana-rose
where can i get michelles bratko white cake recipe from
Ahttps://www.etsy.com/listing/178952866/beyond-buttercreams-base-cake-recipes-by
If she's on her phone she may not be able to see it.
So, I finally caved and bought Bratko's recipe - I prefer to make things from scratch, but I didn't really know how to judge a good recipe. Even so, I was almost mad at myself for spending $30 on a cake recipe.... then I made the cake.
HOLY MOLY! That is one delicious cake! Light, but sturdy. Marvelous texture. I'm a convert!
Just bought the recipe from fromscratchsf Etsy account and every suggested flavor sounds soooooo good! I'm the baker in the family and although I use scratch recipes for other baking needs, I have never made a cake from scratch. Like a lot of other newcomers here, I have searched the internet high and low and always with mixed results as far as ratings went. I wasn't inspired to spend the money on the ingredients (and waste my time) baking up a sub-par cake. After reading so many rave reviews about this recipe, I decided to buy it. Funny as I already had extra clear plastic inserts for my personal recipe folder and I had an extra three ring binder in my kitchen, just waiting for this! Got the PDF file quickly, printed it out, put in plastic sleeves and placed in the three ring binder. I sat in my garden carefully reading every detail, twice :)
Have a Frozen themed cake that I am making for a special little girl at Christmas so I might do a test run of one of the flavors, just very hard to decide which flavor to make because they ALL sound great.
Very excited about making cakes from scratch and it sure has a wealth of information.
AI would say do the egg yolk vanilla first. Get the feel for the recipe. That's what Ms Bratko suggests, and it really helps to know what to expect. I bought the recipe as a first time scratch cake baker as well. It took two tries to get it exactly right. But I will never use another recipe. This one is just too good.
Does anyone have a copy of the fromscratchsf's recipe? The link doesn't work and it looks like her old post has been removed.
Oh wow! $30 for a recipe! I don't need it that bad....thank you for the info though.
Igardner, I promise you, it's the best $30 you will ever spend. It's is a twenty page tutorial, not just a white cake recipe. It has 27 different flavor variations, a mini class on ingredient use and her email in case you have questions. It's like having a class on scratch baking, with access to the teacher whenever you need it. And it tastes amazing! I keep looking for excuses to try all the variations.
After reading this thread, I went straight over to Etsy to purchase the "holy grail" white cake recipe. I will be starting my own cake business soon and my trusty white cake recipe is unfortunately too delicate in crumb to hold up well under fondant. I was dreading testing out a million different recipes and am thrilled to try out one that is proven. Thank you so much! FromScratchSF
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