Scratch Bakers: Post Your Best Recipes!!!!!!!!!!
Baking By brittanydear Updated 9 Jun 2014 , 10:31am by kkmcmahan
I'd like to ask your opinions... does anyone have a recipe for white cake that does not have the 'floury' taste? I hate that taste, but white cake is so hard to make because you can't have anything with color in it. You've got to use clear flavor, etc. I am dying for a non-floury tasting scratch white cake! Thanks my friends!
I hate the floury taste as well 
Thank you for sharing all these wonderful recipes...
This all looks great! The scratch apporach was my original interst in cakes, which has broadened to decorating. Thanks for the info!
This is my foolproof moist Red Velvet Cake recipe, I made it recently for a charity bake sale at my husband company and one woman told him it was the best she has ever had - and she has it every where she goes anytime she can.
I'm not sure how to add a link so hopefully it works -
http://www.cookscountry.com/recipe.asp?recipeids=3866
Cream Cheese Pound Cake
3 sticks margarine
1 80z block cream cheese
3 cups sugar
3 cups flour
2 tsp vanilla flavoring
6 eggs
Cream margarine and cream cheese. Add sugar and beat until fluffy. Add eggs 2 at a time. Mix well between each addition. Add flour all at once and mix well. Add vanilla flavoring and beat until mixed. Bake on 325 for 40-60 mins depending upon the cake pan. I've used this recipe in every cake an posible and it has always done fine.
Basic buttercream icing
Ingredients
140g/5oz butter, softened
280g/10oz icing sugar
1-2 tbsp milk
few drops food colouring
Preparation method
1. Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
2. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture.
3. Stir in the food colouring until well combined.
I am new to scratch cake baking, but want to share my most-requested baking recipe: Cook's Illustrated pie dough. The recipe (combination butter & shortening) emphasizes keeping the dough cold with an ice water and vodka mixture.
I roll it out between plastic wrap because otherwise it's not that easy to handle with all the chunks of butter & shortening inside. Other than that, you WON'T be sorry! It was blogged about here: http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html
Where is the cake recipe? I did not find it here or on epicurious's site.
AI have some time today, I think I might try a few new recipes. :-)
AHi I would love to take u up on your offer for the chocolate cake recipe if I may.
My email is [email protected]
Thanks
Kristi
AHi I would love to take u up on your offer to share your scratch recipes .
My email is [email protected]. Thanks, Kristi
Kristi, unless if you are making a fudge/mud cake, it's hard to beat the Hersheys Chocolate cake on the cocoa box label.
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