What Is The Best Cake You Have Ever Made
Baking By mrmajeika Updated 24 Dec 2014 , 12:03pm by maialrumaithi33
my husband and i were just talking about this -- one time i made my butter pecan cake (which was a top seller) for a pot luck right after my mom passed away and she must've gotten the angels to tweak it or something because it came out heaven sent is all i can say -- it was far and away the best cake i ever made/ate -- it was ridiculously remarkably brilliantly excellent -- thanks, mom --
i most often just used a butter pecan box mix at the time and wham bammed it up with filling, splash and icing -- but i've done it with a yellow cake and made it into a butter pecan with lorann pecan oil and minced pecans and micro minced dates -- so just mix up whatever you want in terms of the cake -- the cake is your canvas and then you add --
a rum splash -- simple syrup with rum in it brushed on the baked cake before filling --
toffee filling --
- 1 beaten egg
- 1/2 cup evaporated milk
- 1/4 cup butter
- 1 cup brown sugar, firmly packed
- 1 teaspoon corn syrup or honey
- 1 tablespoon flour
- salt
- 1 teaspoon vanilla
- 1 cup well toasted coconut
in a saucepan combine everything except the salt & vanilla and cook until thick stirring constantly -- add vanilla and coconut -- cool -- recipe inspired by jeri dry and alix engel's cookiemania
i use a generous layer of filling --
A
Original message sent by mermaidcakery
What flavor are you looking for?
Any flavor really. Something a bit nicer than just chocolate or vanilla. It can have chocolate it but maybe other flavours also
A
Original message sent by -K8memphis
my husband and i were just talking about this -- one time i made my butter pecan cake (which was a top seller) for a pot luck right after my mom passed away and she must've gotten the angels to tweak it or something because it came out heaven sent is all i can say -- it was far and away the best cake i ever made/ate -- it was ridiculously remarkably brilliantly excellent -- thanks, mom --
i most often just used a butter pecan box mix at the time and wham bammed it up with filling, splash and icing -- but i've done it with a yellow cake and made it into a butter pecan with lorann pecan oil and minced pecans and micro minced dates -- so just mix up whatever you want in terms of the cake -- the cake is your canvas and then you add --
a rum splash -- simple syrup with rum in it brushed on the baked cake before filling --
toffee filling --
[LIST] [*] 1 beaten egg [*] 1/2 cup evaporated milk [*] 1/4 cup butter [*] 1 cup brown sugar, firmly packed [*] 1 teaspoon corn syrup or honey [*] 1 tablespoon flour [*] salt [*] 1 teaspoon vanilla [*] 1 cup well toasted coconut [/LIST]
in a saucepan combine everything except the salt & vanilla and cook until thick stirring constantly -- add vanilla and coconut -- cool -- recipe inspired by jeri dry and alix engel's cookiemania
i use a generous layer of filling --
Hi yummy this sounds so good but I was wondering does the cake with this filling have to be kept in the refrigerator or how long can it sit out at room temperature?
AYes should be fridged -- and best served at room temp --
there's a 4 hour window for hazardous food to be out of temperature
Some of the best to me start simple and go from there...
Vanilla cake brushed with homemade dulce de leche and filled with dulce de leche buttercream
Chocolate cake, but sub the oil with pumpkin and fill with pumpkin buttercream
Chocolate cake with buttercream made with Creme de Menthe and mint chocolate chips
Chocolate cake with peanutbutter dream buttercream (recipe on this site)
Lemon cake with a white chocolate raspberry buttercream
Do some research and find some base cakes that work for you and then let your imagination take over from there! Think of common combinations and think how they can be translated to cake: mounds bar equals vanilla cake made with almond extract, frosted with coconut buttercream and then topped with a chocolate glaze for example. Snickers- think chocolate caramel and nuts. Chocolate covered strawberries - chocolate cake with strawberry filling, frosted with chocolate ganache.
AOmg this is mouth watering the examples you shared do you have a recipe for pumpkin buttercream to share with us please? Thank you & how to sub oil for pumpkin in a recipe haven't heard of that before?
A
Original message sent by ladyhawke917
Some of the best to me start simple and go from there...
Vanilla cake brushed with homemade dulce de leche and filled with dulce de leche buttercream
Chocolate cake, but sub the oil with pumpkin and fill with pumpkin buttercream
Chocolate cake with buttercream made with Creme de Menthe and mint chocolate chips
Chocolate cake with peanutbutter dream buttercream (recipe on this site)
Lemon cake with a white chocolate raspberry buttercream
Do some research and find some base cakes that work for you and then let your imagination take over from there! Think of common combinations and think how they can be translated to cake: mounds bar equals vanilla cake made with almond extract, frosted with coconut buttercream and then topped with a chocolate glaze for example. Snickers- think chocolate caramel and nuts. Chocolate covered strawberries - chocolate cake with strawberry filling, frosted with chocolate ganache.
My favourite would have to be coffee & walnut.
Just use a chocolate cake recipe - take out a little of the cocoa
and add 2 tblesp of instant coffee and some roughly chopped walnuts
I made a practice one for my workmates & they loved it!
Probably not that much of a compliment though cos that lot love
cake and eat anything with icing on it :)
A
Original message sent by married2kitchen
Thanks. The problem I have is that instead of like you say to find a good base cake and then experiment with fillings and flavors, I tend to just to try out new recipes that I find in books and online. Sometimes they turn out good and sometimes not. What are the different types of base cakes and where can I find good recipes
AThe best cake I make is a red velvet cake with cheesecake as the filling. I frost and decorate it with cream cheese buttercream. It never lasts. Unoriginal, but my stomach and taste buds don't seem to mind. Another is vanilla butter cake with strawberry filling and banana custard, topped with whipped cream. Very refreshing.
Quote:
I'm interested to know this too. Being in the UK, I often use a basic cake where you use an equal weight of eggs (in shells), sugar, butter and self raising flour. You can make different flavours by substituting or adding ingredients.
for example:
Substitute some flour for cocoa for a chocolate cake.
Substitute 1/4 of the flour for ground almonds or hazlenuts and swirl in some raspberry or other berry puree into the cake tin.
Add lemon zest to cake mix and then drizzle on a mixture of sugar dissolved in lemon juice after cooking.
Add coffee and chopped walnuts
etc
Maybe not the best cakes ever but a good place to start looking for interesting flavour combinations.
Last year for my best friends birthday I made a Rocky Road cake. Rocky Road was her favorite flavor of Ice Cream and she asked me to try it in cake sometime. I took my favorite chocolate cake recipe and added chopped walnuts and marshmallows. Then for the frosting I took one 1/2 cup of butter, a tall jar of Jet Puff Marshmallow Cream, and blended it in my standing mixer, then added powdered sugar as needed to get it stiff enough to use for piping because I piped the whole cake. It turned out fantastic!
A
Original message sent by mrmajeika
I am in the uk too. What I dont understand is what is white cake and yellow cake. We dont have that here
Quote:
Omg this is mouth watering the examples you shared do you have a recipe for pumpkin buttercream to share with us please? Thank you & how to sub oil for pumpkin in a recipe haven't heard of that before?
I use Olivia's Awesome Chocolate cake recipe from this site and it calls for oil. I just use pureed pumpkin in place, like people sometimes use applesauce to cut fat. I haven't mad it since last fall, but I seem to remember it took a little longer than usual to bake (maybe because the pumpkin makes it a little more dense) For the pumpkin buttercream I just make American Buttercream and add pumpkin instead of the cream and throw in a dash of pumpkin pie spice. I do a lot of making it up as I go along. 
A
One of my favorite cakes came when I was freelancing in NYC as a wedding baker. The client wanted a wedding cake then another cake for their father. The Father was restoring a chevelle car. We had two orders. The car was of a 1970 chevelle.
I do not think I did such a great job. Here is the photo of the cake, below the cake you can click on the website where i got the photo from and you will see I did not do the best job but it was very fun and every loved it! This went in my portfolio and helped me to get hired at Daniele's Restaurant in NYC.
Does anyone have any comments as to how i could have supported this up better, the issue was the client wanted the website 100% edible so i could not put anything in it like plastic to keep it up.
Stan
ALadyhawke917 Thank you so much I can't wait to try this out Thanks!
This was the best as far as looks and flavor go.
This is the best cake I ever made. I found the recipe on Alejandra Ramos's blog http://www.alwaysorderdessert.com/ and it is to die for. Not only is it completely delicious, it also covers beautifully and it's very sturdy (I made a bridal shower cake with this recipe and it traveled completely stacked with nary a wobble.) There is a definite wow factor when you slice it and get those wonderful colored layers underneath.
Two things to be aware of: This is an EXPENSIVE cake to make, and it makes a terrific mess in your kitchen, but the results are very much worth it:
Italian Rainbow Cookie Cake
makes one 9" round layer cake
Ingredients
3 sticks butter, softened
1.5 cups granulated white sugar
6 large eggs
12 ounces of almond paste, grated with a box grater
1 tablespoon pure almond extract
1 cup milk
3 cups all-purpose flour, sifted
3 teaspoons baking powder
red food coloring
green food coloring
yellow food coloring
1/4 cup seedless raspberry jam
1/4 cup apricot preserves
For the ganache:
1 cup heavy cream
12 oz semisweet chocolate
Special equipment: Three 9" round pans, buttered and floured, with a circle of parchment paper on the bottom
1. In the base of an electric mixer, cream the butter and sugar until fluffy. About 5 minutes. Add the eggs and continue to beat for 3 more minutes. Add the grated almond paste, almond extract, and milk, and beat until well combined.
2. In a separate bowl, sift together the flour and baking powder then slowly add to the almond paste batter and mix until combined.
3. Separate the mixture evenly into three bowls. Dye each bowl a different shade (one green, one yellow, one red).
4. Pour each color of the mixture into individual pans making sure to smooth out the top. Bake at 350 degrees for approximately 20-25 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool for 5 minutes before inverting onto a cooling rack. Remove the parchment paper and let cool completely.
5. While the cake is cooling, prepare the ganache by heating 1 cup of heavy cream in a small saucepan just until bubbles start to form around the edge. Turn off the heat and pour over the chocolate in a large bowl. Stir continuously until melted completely and smooth. Let cool to room temperature.
Assembling the cake:
6. Start with the pink layer of the cake and spread with the raspberry jam until it nearly reaches the edges of the cake. Top with the yellow cake. Spread this with the apricot preserves. Top with the final green layer.
7. Use a spoon to pour the ganache over the cake, using an offset spatula to even the sides and make sure the cake is completely covered. Use as much ganache as you need. Let sit at room temperature in a cool spot for 1-2 hours until completely set. Decorate the cake as desired.
Here is my covered shower cake and a cut slice:
Chocolate poke cake with bourbon whipped cream
Only thing I changed was upping the bourbon and steeping it on the stove to drive off the alcolol. Do not serve cold, I prefer it slighly warm myself.
http://www.clockworklemon.com/2012/11/chocolate-poke-cake-with-bourbon-whipped-cream.html
Cake
1/2 cup melted butter
1/2 cup cocoa powder
1 cup hot water
1 cup buttermilk
2 egg
2 cup all purpose flour
2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cup sugar
Chocolate filling
2 300-millilitre cans of sweetened condensed milk
4 tablespoon whipping cream
8 ounces bittersweet chocolate chopped into small pieces
2 tablespoon cocoa powder
Bourbon whipped cream
2 cup cold whipping cream
1/4c bourbon (steep to remove ALL alcohol) {original recipe calls for 2 tablespoon + 2 teaspoon}
8 tablespoons icing sugar
Method
Cake
Preheat oven to 350 F. Grease and flour an 13-by-9-inch cake pan. In a large bowl, stir together melted butter and cocoa. Then add the hot water, buttermilk and egg. Stir to combine.
Add flour, baking soda, salt, and sugar, and stir until most of the lumps have disappeared. The batter should be thin and pourable.
Pour batter into the prepared pan and bake in the middle rack of the oven for 18 to 25 minutes. Check the cake at 18 minutes to prevent it from overbaking. It is ready when a toothpick comes out clean when poked in the centre and the edges of the cake are slightly pulling away from the pan.
Place the cake pan on a wire rack while you prepare the chocolate filling.
Chocolate filling
In a microwave safe bowl, combine condensed milk and whipping cream. Be sure to scrape the sides of the condensed milk can with a small spatula (you can get a couple extra tablespoons that way.) Heat in the microwave until warm but not too hot to touch. (Alternatively, gently heat the condensed milk and whipping cream in a small pot while stirring over low heat until warm.)
Stir the chopped chocolate and cocoa powder into the warm milk mixture until completely melted and smooth.
Use a chopstick or a skewer to poke rows of holes in the cake (approximately 8 to 10 holes per row) and then pour the warm chocolate mixture over the cake. Pour slowly and try to fill up each hole with the mixture before moving to the next one.
Allow the cake to rest for 10 minutes, then use a spatula to smooth the filling over the cake again to help bring any chocolate sitting on the sides of the pan into the holes along the centre.
Once the cake has cooled, cover the pan with plastic wrap and let sit for at least four hours or overnight in a cool spot out of direct sunlight. If you want to store the cake in your fridge remember to take it out a couple of hours before serving to allow the filling to come to room temperature. Make the bourbon whipped cream just before serving. Serves 9
Tip: This recipe can easily be doubled to feed a crowd. Bake in a 9-by-13-inch pan, and make double the filling and whipped cream.
Bourbon whipped cream
Beat the whipping cream until soft peaks appear. Stir in the bourbon and icing sugar. Beat until completely combined.
Serve sliced of the cake with dollops of bourbon whipped cream.
Honey Cake
For cream:
- 113 grams butter
- 400g caramel
- 200g sour cream
§ Whisk caramel, butter & sour cream. Chill in fridge.
For cake:
- 1 tbsp bicarbonate of soda
- 2 ½ cups flour
- 226 room temperature butter
- 3 eggs
- 1 ½ cups sugar (the finer the better- can use 1 ¼ instead)
- ¼ cup honey
- 1 cup nuts
§ Preheat over to 180C.
§ Take a circular sheet for cheesecake and place circular disk on parchment paper. Draw around with pencil. Repeat 7 times. You need a sheet larger than the cake tin.
§ Pour water in a saucepan and let it simmer gently.
§ Meanwhile, sift flour and bicarbonate of soda and set aside.
§ Place a large size stainless steel bowl over hot water bath. Add in butter and honey and wait until melted.
§ Add sugar and mix with spatula.
§ Lower heat and add in eggs and whisk using electric mixer.
§ Turn off heat and add flour and bicarbonate of soda and whisk well. Don’t over whisk, or gluten will stretch so use a spatula to fold in flour after a minute or so of using whisk.
§ Place one of the prepared parchment paper outlined with a circle on a baking tray and place 2 ¼ ice cream scoops of batter onto sheet and quickly spread using a frosting spatula. The warmer the batter is, the easier to spread.
§ Bake in oven for 6-7 minutes until dark golden brown.
§ Repeat for remaining 6 layers.
§ After all cakes have cooled, take a cheesecake tin (without the bottom attachment) and use it as a cutter to cut the cakes into same size. Keep the cuttings of the leftover cake in a bowl and set aside. Repeat for all 7 cake layers.
§ Churn in a food processor all the leftover cake and the nuts until is reassembles coarse breadcrumbs.
§ Place 2 spoons of cream on cake and spread. Repeat for all layers.
§ Cover final layer with cream and clean sides.
§ Coat nut and leftover cake mixture over cake completely.
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