Katskakes Posted 14 May 2007 , 3:33pm

thanks for sharing!! can't wait to try the chocolate recipe. i have to do a cake tonight to decorate for tomorrow.

Mom_Of_4 Posted 14 May 2007 , 4:52pm

Good info to know! What a great idea you had!

Rikke_Denmark Posted 14 May 2007 , 5:29pm
Quote:
Originally Posted by jkalman



If anyone would be willing to share the recipe for the WBH white cake recipe with me.. I'd be so happy. I don't have the book, but I would LOVE to try this recipe. I am going to have to save up to get this book since everyoen RAVES about the recipes.





ME TOO...................... icon_biggrin.gif

jobartwo Posted 14 May 2007 , 5:45pm

rikke_denmark & jkalman - Well now that I know what WBH means, I can give you the recipe. I will post it tomorrow, as I am at work and my book is at home.

Rikke_Denmark Posted 14 May 2007 , 5:52pm
Quote:
Originally Posted by jobartwo

rikke_denmark & jkalman - Well now that I know what WBH means, I can give you the recipe. I will post it tomorrow, as I am at work and my book is at home.




Thank you soooooo much that would be great icon_smile.gif

CupOfButter Posted 14 May 2007 , 6:10pm

I a so glad everyone has enjoyed the results of my taste test. I have scheduled the next one for 5/27. Ill post the results asap!!

jobartwo Posted 14 May 2007 , 6:21pm

WBH White Cake
Bake at 350
In the bowl of an electric mixer, beat at high speed until light and fluffy:
6 oz (1 1/2 sticks) unsalted butter
2 cups sugar
1 1/2 tsp. salt

On a piece of wax paper, sift together:
3 1/3 cups cake flour
1 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar

Add the dry ingredients to the butter mixture alternately with:
1 1/2 cups milk
3/4 teaspoon pure vanilla extract

In a separate bowl beat until foamy:
3/4 cup egg whites (6 to 8 large egg whites)

Continue beating at high speed while gradually adding:
1/2 cup sugar

When stiff peaks form, fold the whites into the cake batter with a rubber spatula. Blend just until the whites are evenly distributed.

Pour 3 1/2 cups of the batter into one prepared pan and the reamining batter into the other. Bake the less full pan for 20-25 minutes and the fuller pan for 30 to 35 minutes, or until a cake tester comes out clean. Cool the cakes on a wire rack for 15 to 20 minutes before turning them out our their pans.

FromScratch Posted 14 May 2007 , 6:30pm
Quote:
Originally Posted by jobartwo

WBH White Cake
Bake at 350
In the bowl of an electric mixer, beat at high speed until light and fluffy:
6 oz (1 1/2 sticks) unsalted butter
2 cups sugar
1 1/2 tsp. salt

On a piece of wax paper, sift together:
3 1/3 cups cake flour
1 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar

Add the dry ingredients to the butter mixture alternately with:
1 1/2 cups milk
3/4 teaspoon pure vanilla extract

In a separate bowl beat until foamy:
3/4 cup egg whites (6 to 8 large egg whites)

Continue beating at high speed while gradually adding:
1/2 cup sugar

When stiff peaks form, fold the whites into the cake batter with a rubber spatula. Blend just until the whites are evenly distributed.

Pour 3 1/2 cups of the batter into one prepared pan and the reamining batter into the other. Bake the less full pan for 20-25 minutes and the fuller pan for 30 to 35 minutes, or until a cake tester comes out clean. Cool the cakes on a wire rack for 15 to 20 minutes before turning them out our their pans.




Oh Thank you SOOOOO SO much! I can't wait to try this.. and get the book so I can have all of the variations on it.. icon_biggrin.gif **skipping to the kitchen to check what ingredients I need** icon_biggrin.gif

FromScratch Posted 14 May 2007 , 6:32pm

also.. do you have to make 2 different sized cakes? Or can you make them the same size and bake for the same amount of time? Thanks for any advice.

jobartwo Posted 14 May 2007 , 6:43pm

The pans are for two - 9" rounds. she tells you to put different amounts in each pan so one layer is larger for the bottom and the short layer can be used for the top. The baking time is 20-25 minutes for the pan with less batter in and 300-35 for the one with more batter in. Did I confuse you?

lynda-bob Posted 14 May 2007 , 6:44pm

I just finished reading the whole thread! So informational and interesting. I have a question for anyone. How do the scratch cakes (the recipes CupofButter used in particular) hold up to carving? Are they so fluffy that they would fall apart or crumble badly when carved into a 3-D cake? TIA icon_biggrin.gif

MMorales11 Posted 14 May 2007 , 7:26pm

Does anyone have the recipe for the Double Chocolate cake. Ive been needing a good recipe for a chocolate cake. Thank you for the great information you have provided.

loveqm Posted 14 May 2007 , 8:03pm

love this! thanks!

Rikke_Denmark Posted 15 May 2007 , 2:14pm
Quote:
Originally Posted by MMorales11

Does anyone have the recipe for the Double Chocolate cake. Ive been needing a good recipe for a chocolate cake. Thank you for the great information you have provided.




It was posted earlier in this forum, but here is the link : http://www.epicurious.com/recipes/recipe_views/views/101275

Hope it helps icon_wink.gif

And for jkalman... BIG HUGS... Thank you for the recipe... icon_biggrin.gif

czyadgrl Posted 15 May 2007 , 2:24pm
Quote:
Originally Posted by lynda-bob

I just finished reading the whole thread! So informational and interesting. I have a question for anyone. How do the scratch cakes (the recipes CupofButter used in particular) hold up to carving? Are they so fluffy that they would fall apart or crumble badly when carved into a 3-D cake? TIA icon_biggrin.gif





First of all, thanks for posting these results! I've wanted to do this but honestly, have been just plain lazy and keep putting it off. I'm now going to try your scratch recipes b/c they are different from the one's I've used. (Most of my favorites are from WBH as of right now).

And to answer the question above, though I can't answer for these recipes in particular, I think that scratch cakes would be easier to carve, they are slightly denser when I make them, as opposed to mixes or even doctored mix recipes. Maybe dense isn't the right term, but they seem more durable, especially when chilled.

berryblondeboys Posted 15 May 2007 , 2:26pm

I haven't carved much, just a little and scratch cakes, to me at least, are FAR easier to carve for exact reasons stated above - denser and less crumbly.

melissa

sweetideas Posted 15 May 2007 , 2:35pm

This is a great idea, thank your for sharing!

gina1221 Posted 15 May 2007 , 2:38pm

CupOfButter - thanks for posting the results. I have to do a half chocolate and half butter cake this weekend so I will be trying two of the winning recipes from your taste test. I've been looking for a good chocolate cake recipe.

I do have a great recipe for a scratch Italian Cream Cake, if you're interested, I'll post it. It always gets such rave reviews that I have never tried a different recipe though it is a bit time consuming so I'd love to know how it stacks up against the competition.

Great idea for the taste testing, btw.

Gina

lynda-bob Posted 15 May 2007 , 6:19pm

Thanks czyadgrl and Berryblondeboys! I'm going to get started trying out the scratch recipes! thumbs_up.gif My whole family is going to be able to perform at SeaWorld before I'm done icon_lol.gif

mamacc Posted 18 May 2007 , 3:22pm
Quote:
Originally Posted by gina1221

CupOfButter - thanks for posting the results. I have to do a half chocolate and half butter cake this weekend so I will be trying two of the winning recipes from your taste test. I've been looking for a good chocolate cake recipe.

I do have a great recipe for a scratch Italian Cream Cake, if you're interested, I'll post it. It always gets such rave reviews that I have never tried a different recipe though it is a bit time consuming so I'd love to know how it stacks up against the competition.

Great idea for the taste testing, btw.

Gina




Wow, this is a great thread! I would love to try your recipe Gina! I also plan on trying out the WBH recipe this week sometime.

Courtney

daranaco Posted 18 May 2007 , 7:03pm

Thanks for sharing this info CupOfButter!! I have tried so many scratch cake recipes for white/yellow cakes that I had given up hope that I could find a good one. Now I have hope again!!

Can you give us the recipe of the traditional BC that you used for the taste test? I'm curious to see if it's the Wilton class BC or a modified version.

gina1221 Posted 19 May 2007 , 10:00pm

For anyone that's interested, here's the recipe for the Italian Cream Cake.

Italian Cream Cake:
Vegetable cooking spray
1/2 cup butter, softened
2 cups sugar
2 egg yolks
2 cups all-purpose flour
1 tsp baking soda
1 cup buttermilk
1/2 cup chopped pecans
1 tsp butter extract
1 tsp coconut extract
1 tsp vanilla extract
6 egg whites
Lemon rind strips (optional)

1 Coat bottoms of 3 (9-inch) round cakepans with cooking spray (do not coat sides of pans); line bottoms of cakepans with wax paper. Coat wax paper with cooking spray, and dust with flour; set aside.

2 Beat butter at medium speed of an electric mixer until butter is creamy; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition.

3 Combine 2 cups flour and baking soda; stir well. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pecans and next 3 ingredients.

4 Beat egg whites at high speed of mixer until stiff peaks form (do not overbeat). Fold egg whites into batter; pour batter into prepared pans. Bake at 350 degrees for 23 minutes. Cool in pans 5 minutes on wire racks. Loosen cake layers from sides of pans using a narrow metal spatula, and turn out onto wire racks. Peel off wax paper, and cool completely.

2sweetcookies Posted 25 May 2007 , 1:31am

I have also tried so many recipes, I now have hope again to. Thanks for sharing.

I do have a couple questions.
In The Cake Bible it says chocolate recipes call for water instead of milk becouse the protiens in milk solids cause a bitter taste, (have yu found this at all)? I do see this recipe also calls for water though.

Does anyone substitute buttermilk for the powdered or use the vinegar or lemon juice alternative in whole milk??? I have never used real buttermilk, just wondering if it make a huge difference.

CupOfButter Posted 25 May 2007 , 2:05am

I always use the powdered buttermilk and cant tell a difference. Ill post Monday about my new taste test results!!

2sweetcookies Posted 25 May 2007 , 2:16am

Thank you, that's good to know, it's more practical to keep powder on hand.

I just did a search on baking 911 for the fluffy yellow cake, is this just the "yellow cake" I found one that says it has box type qualities, is this the one?

CupOfButter Posted 25 May 2007 , 2:23am

yes the recipe is the same except the one I have has everything doubled.

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