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Cakepro
Forum Fanatic
Joined: Jul 09, 2005
Posts: 3821
Location: Houston
Birthday: Dec 10
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 Posted:
Sat Nov 14, 2009 10:14 pm |
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Does anyone know what kind of cake recipe Buddy of Carlo's Bakery uses? He refers to all of his cakes as sponge, as far as I can tell. They are able to pick up full sheets that obviously aren't chilled because they are still floppy...yet they don't break or crack. Watching how they handle those big slabs of cake drives me crazy and I want to find a recipe for that type of cake. I do about 50% scratch baking and 50% WASC derivatives, yet none of my cakes have that type of appearance or durability (not quite the word I'm seeking, but I'm tired!).
Thanks in advance!  |
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miny
Forum Addict
Joined: Aug 27, 2005
Posts: 1093
Location: California
Birthday: Dec 27
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Sat Nov 14, 2009 10:32 pm |
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That's the million dollar question, we all want to know.......plus it looks so fluffy, sturdy and delicious! |
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cathyscakes
Frequent Member
Joined: Jul 18, 2004
Posts: 370
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Sat Nov 14, 2009 11:22 pm |
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I have noticed his cakes are so durable too, and he says he does use a sponge cake. If you look up sponge cakes recipes you can see they are a little different. They seem to have alot of eggs, and the whites and yolks are whipped separately. Alot don't even have any levening, I think the whites must give the rise. I was wondering how they taste, haven't ever had one. I was thinking maybe like a twinkie, it looks spongey. |
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cakeladyatLA
Frequent Member
Joined: Aug 24, 2005
Posts: 253
Location: Los Angeles, CA
Birthday: Jul 19
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Sun Nov 15, 2009 12:12 am |
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Maybe he would tell us the recipe or kind of cake. I private message him on myspace and he answered really fast and was very nice too! he also has an account here on cc buddyv if I remember correctly. I'd like to know as well!
Patty* |
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Mensch
Forum Addict
Joined: Jun 19, 2009
Posts: 1226
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Sun Nov 15, 2009 12:17 am |
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FlourPots
Forum Addict
Joined: Jul 02, 2008
Posts: 1143
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Sun Nov 15, 2009 12:39 am |
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I noticed that his layers aren't tall at all...maybe an inch at the most??
Also, they seem to have a brownie-like appearance inside...I saw it when they were slicing down the length of a red velvet (I think it was).
Maybe that's why they're able to manhandle them...I don't know. |
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miny
Forum Addict
Joined: Aug 27, 2005
Posts: 1093
Location: California
Birthday: Dec 27
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Sun Nov 15, 2009 12:54 am |
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It kinda looks like Sara Lee's pound cake, doesn't it? |
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Texas_Rose
Forum Fanatic
Joined: Feb 26, 2008
Posts: 4808
Location: San Antonio, TX
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Sun Nov 15, 2009 1:14 am |
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kjt
Forum Addict
Joined: Aug 15, 2005
Posts: 965
Birthday: Feb 24
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Sun Nov 15, 2009 2:04 am |
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His username here is buddyv...he is super nice and helpful-pm him-I'm sure he'll answer!
HTH  |
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playingwithsugar
Forum SuperStar!
Joined: Aug 31, 2005
Posts: 6197
Location: To All of You and your families, near and far.
Birthday: Nov 20
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Sun Nov 15, 2009 3:20 am |
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| Mensch wrote: | | Foam rubber? |
Why do you think they call it "sponge?" 
Just kidding.
Sponge cake is an extremely durable cake, which is also pretty moisture-resistant. By that, I mean you can moisten it with a syrup, then fill it with almost anything, and it won't turn to mush on you.
In Italian, it's called Pan di Spagna (pronounced span-ya).
And if you get his recipe, please PM it to me. I want it, too. Anyone who can throw around a red velvet cake like that, well, their recipes just impress the heck out of me.
Theresa |
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Bluehue
Forum Addict
Joined: Aug 01, 2008
Posts: 1087
Location: Western Australia
Birthday: Dec 12
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Sun Nov 15, 2009 4:30 am |
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playingwithsugar - might it have Almond Meal in it - as when i make a spongey type cake with AM - it is very moist - spongey - yet durable when handling -
And if there is one thing the Italians loveeeeeeeeeeeee - its AM and the taste and smell that goes with it.
Just a thought......... *shrugs*
Bluehue. |
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cylstrial
Forum SuperStar!
Joined: Aug 12, 2008
Posts: 5976
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Sun Nov 15, 2009 4:41 am |
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Let us know if he writes back to your PM! |
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playingwithsugar
Forum SuperStar!
Joined: Aug 31, 2005
Posts: 6197
Location: To All of You and your families, near and far.
Birthday: Nov 20
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Sun Nov 15, 2009 5:01 am |
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Yes, bluehue, sometimes it does have almond meal in it, which is used to replace some of the flour. It makes for an even denser cake, does it not?
And the aroma, ummmmm!
A Brooklyn-born friend of mine, and I are planning a trip to his shop next month. We want to pick up one of those cream puff cakes they sell - you know, the ones with the strawberries on it? It's still a little too warm here to transport it back to PA in the trunk. We figure December will be just the right time to bring something like that home without it wilting. If we go, I will make sure to let you all know how it was.
Theresa |
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susanscakecreations
Frequent Member
Joined: Apr 14, 2008
Posts: 449
Location: North Carolina
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Sun Nov 15, 2009 5:04 am |
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| playingwithsugar wrote: | | Mensch wrote: | | Foam rubber? |
Why do you think they call it "sponge?"
Just kidding.
Sponge cake is an extremely durable cake, which is also pretty moisture-resistant. By that, I mean you can moisten it with a syrup, then fill it with almost anything, and it won't turn to mush on you.
In Italian, it's called Pan di Spagna (pronounced span-ya).
And if you get his recipe, please PM it to me. I want it, too. Anyone who can throw around a red velvet cake like that, well, their recipes just impress the heck out of me.
Theresa |
I totally agree with you about the throwing around of a red velvet!!!!! That drove me crazy after doing a 3 tiered red velvet that I SWORE was sinking!!!!!!!!
Yes, I'd love to know his recipe too!!!!!! |
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playingwithsugar
Forum SuperStar!
Joined: Aug 31, 2005
Posts: 6197
Location: To All of You and your families, near and far.
Birthday: Nov 20
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Sun Nov 15, 2009 5:07 am |
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Does anyone remember the Three Stooges episodes where they used a powder puff, or pillow, or sponge, as a layer in a cake? This thread is taking me back to that film short.
Theresa |
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