SCRATCH BAKERS: Post your BEST recipes!!!!!!!!!!

Baking By brittanydear Updated 9 Jun 2014 , 10:31am by kkmcmahan

MissT Posted 18 Jul 2007 , 12:01pm
post #301 of 426

Thank you brittanydear for starting this thread. I have now been converted from doctored box mixes to scratch. I have already made the WBH Chocolate Butter Cake and the Vanilla Butter Cake from the Mermaid Bakery and they were all AWESOME!!!

Thank you everyone for sharing your favorites!!!

flavacakes Posted 18 Jul 2007 , 12:46pm
post #302 of 426

MissT, which one did you like best?

rajinaren Posted 18 Jul 2007 , 7:18pm
post #303 of 426

Even i want to know which one was best!

julzs71 Posted 18 Jul 2007 , 9:19pm
post #304 of 426

I combined all the recipes on here onto one. Thank you to all that sent it out. If you look in this post you will find all the cc member who were kind enough to give us thier recipes. Thank again.
Decadently Moist White Cake, aka. shubox coconut cake
http://www.epicurious.com/recipes/recipe_views/views/102696

Lemon Raspberry Cake
(adapted from epicurious recipes)
This frosting, syrup and filling should be combined with the Decadently Moist White Cake, aka. shubox coconut cake, listed in a prior post. This recipe is so good, the epitome of summertime! The natural OVER THE TOP - and yet is easy to make!

1. Add 1 and 1/2 (1.5) TB of lemon zest to the batter of Decadently Moist White Cake when you add the buttermilk.

2. After baking and cooling layers, brush with Lemon Raspberry Syrup (you won't need it all).

3. Spread organic raspberry jam between the layers. Or, instead of the jam, you can use a layer of fresh raspberries when they are in season.

4. Top with Lemon Raspberry Buttercream. You will only need 1/2 recipe of the buttercream to ice this cake, I usually freeze the rest or throw it on some cupcakes.

LEMON RASPBERRY SYRUP
For the syrup:
1/3 cup sugar
1/2 cup water
zest of 1/2 of a large lemon removed in strips with a vegetable peeler
5 TB fresh lemon juice
1 tablespoons eau-de-vie de framboise*

*This is clear raspberry brandy, literally translated as water of the raspberry, it has the most wonderful, pure raspberry flavor (not articifial like so many liquors) and is worth tracking down.

LEMON MERINUGE BUTTERCREAM

Makes about 12 cups.

For lemon curd:
5 large egg yolks
1/2 cup plus 2 tablespoons sugar
1/2 cup fresh lemon juice
1/2 stick (1/4 cup) unsalted butter, softened

For buttercream:
2 cups sugar
2/3 cup water
8 large egg whites
3/4 tablespoon cream of tartar
10 sticks (5 cups) unsalted butter, cut into pieces and softened to cool room temperature
1/2 teaspoon salt
3 to 4 tablespoons eau-de-vie-de-framboise

Make lemon curd:
In a small heavy saucepan whisk together yolks and sugar and whisk in lemon juice, butter, and a pinch of salt. Cook mixture over moderately low heat, whisking, until it reaches boiling point, 5 to 7 minutes (do not let it boil). Strain curd through a fine sieve into a bowl and cool, its surface covered with a plastic wrap. Chill curd, covered at least 4 hours or overnight.

Make buttercream:
In a heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Boil syrup, undisturbed, until it reaches 248�F on candy thermometer. While syrup is boiling, in a standing electric mixer beat whites with a pinch salt until foamy and beat in cream of tarter. Beat whites until they just hold stiff peaks and add hot syrup in a stream, beating. Beat mixture at medium speed until completely cool, 15 to 20 minutes. Beat in butter, 1 piece at a time, and beat until it is thick and smooth. (Buttercream will at first appear very thin but as more butter is beaten in, it will thicken.) Beat in lemon curd and salt, beating until smooth, and drizzle in framboise, 1 tablespoon at a time, beating. Buttercream may be made 4 days ahead and chilled in an airtight container or 2 weeks ahead and frozen in anairtight container. Let buttercream come completely to room temperature (this may take several hours if frozen) and beat before using.
Butter vanilla pound cake
http://www.cakecentral.com/cake_recipes_rate-4083-5.html
carrot cake
http://allrecipes.com/Recipe/Carrot-Cake-III/Detail.aspx
fabulous fudge
http://allrecipes.com/Recipe/Fabulous-Fudge-Chocolate-Cake/Detail.aspx
http://allrecipes.com/Recipe/Carrot-Cake-III/Detail.aspx

Classic Yellow Cake
From 'Sweet Celebrations: The Art of Decorating Beautiful Cakes'
(Simon & Schuster)
By Sylvia Weinstock with Kate Manchester

February 9, 2000
Web posted at: 5:06 p.m. EST (2206 GMT)

"The name says it all. This is the only yellow cake recipe you will ever need. Many people don't like chocolate or nuts, but everybody loves this buttery cake."

The other recipe I use the most is this

12 eggs sepparated yolks and whites
1 lb of butter
2 cups of sugar
3 1/2 cups of flour (self rising)
2 tbs of flavor (like almond myself)

Creme the butter and 1 cup of sugar, add the yolks 1 by 1.
in a separate bowl whisk the whites and the remaining cup of sugar till they form peaks.

Mix by hand the 2 mixtures and bake at 325 till done... 40-60 min.

When done, take out of the oven let rest for 20 min and add the syrup (2 parts of water 1 part of sugar, 4 tbs of flavor (almond for expample) and 2 or 3 tbs of liquour (I like amaretto).

For this amout of batter I will add 3 cups of syrup.
carrot cake
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=257583


http://recipesource.com/baked-goods/desserts/cakes/17/rec1708.html
This White cake is pretty good...


2 3/4 cups flour
2 teaspoons baking soda
1 teaspoon salt
3/4 cup Crisco or butter (using the Crisco makes it much whiter)
1 1/2 cups granulated sugar
1 teaspoon vanilla
4 egg whites
1 cup milk



Preheat oven to 350.
Grease and flour tube pan.
Mix flour, baking soda and salt together and set aside.
Cream sugar with Crisco.
Add vanilla and egg whites.
Alternately blend in flour mixture, milk, flour mixture, milk until is well mixed.
Bake for 40-45 minutes or until tester inserted comes out clean.
Let cool.
Then use your favorite frosting.
Here is another carrot cake, that I've made for my carrot cake lovin' dad for years:

http://allrecipes.com/Recipe/Best-Carrot-Cake-Ever/Detail.aspx
Then he went South Beach on me, so I started making him this whole-wheat one, which is very good:

http://www.bobsredmill.com/recipe/detail.php?rid=931
These next three are from Cooking Light, but are easily the most requested and raved about:

Lemonade Layer Cake
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=249959

Orange Marmalade Layer Cake
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=549967

Pumpkin-Orange Cake (the most popular of the bunch)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=701058
Mexican Hot Chocolate Buttercream:
500 milliliters egg whites
800 grams granulated sugar
900 grams unsalted butter, room temperature
250 grams white chocolate, melted and cooled
250 grams dark chocolate, melted and cooled
2 teaspoons ground cinnamon
2 teaspoons sweet ancho chile pepper
1 teaspoon cayenne pepper
2 teaspoons vanilla extract

Cinnamon Vanilla Cake:
2 sticks butter
2 cups sugar
4 large eggs
3 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup whole milk
1 1/2 teaspoons vanilla extract


Mexican Hot Chocolate Buttercream:
Combine the egg whites and sugar in a stand mixer bowl and whisk to combine. Place bowl over simmering water while whisking regularly until the mixture reaches 140 degrees F on an instant-read thermometer and the sugar is completely dissolved. Remove bowl from heat and whip the mixture at medium to high speed until the meringue has cooled almost completely.
Slowly add the room temperature butter piece by piece until the buttercream takes on a cottage cheese consistency. Add the melted cooled chocolates, spices, and vanilla until incorporated and smooth.

Cinnamon Vanilla Cake:
Cream the butter in a stand mixer until smooth and light. Add sugar and continue to mix until fully incorporated and fluffy.

Add 1 egg at a time, beating well after each addition. In a medium bowl sift together flour, baking powder, cinnamon, and salt.

Preheat oven to 350 degrees F.

Combine milk and vanilla. Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour. Pour evenly into 2 buttered and floured 9-inch cake pans.

Bake for 40 minutes or until golden - cake should pull away from the side and spring back to the touch.

Frost cake and decorate as desired.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Here is my aunt's Apple Cake

3 cups unsifted flour
1 tsp ground cinnamon
1 tsp salt
1/4 tsp mace
2 cups sugar (can use less to cut the sweetness)
1 cup oil
3 eggs
1 tsp baking soda
2 tsp vanilla
3 cups peeled and diced Granny Smiths (or other tart baking apple)
1 cup coarsly chopped walnuts (sprinkled with a bit of lemon juice)
1/2 cup raisins

Preheat ove to 325

Mix everything together by hand, adding the apple, raisins, and nuts last. An electric mixture ruins the texture (so says the recipe, I've been to afraid to go against her instructions ).

Pour batter into a prepared Bundt pan.

Bake for one hour, or until insterted toothpick comes out clean.


And my grandmother's Pineapple Upside-Down Cake

1 cup flour
1 tsp baking powder
1 cup sugar
3 eggs, separated
6-7 tbsp pineapple juice
1/8 - 1/4 cup melted butter
1/4 - 1/3 cup brown sugar
1 small can pineapple slices (saving the juice for above)
marachino cherries

Preheat oven to 350.

Beat egg yolks until lemon colored. Mix in 3/4 cup sugar. Sift together baking powder and flour. Alternately add flour and juice into egg yolk mixture, starting and ending with the flour. Mix until smooth.

Beat egg white and slowly add the remaining 1/4 sugar, beat until stiff peaks.

Gently fold egg whites into batter. Pour melted butter into a 10 - 12" round pan. Sprinkle brown sugar over the butter. Arrange pineapple and cherries in the pan. Pour batter in, bake for 45 minutes, or until inserted toothpick comes out clean.


guiness stout cake
http://www.epicurious.com/recipes/recipe_views/views/107105

OK this is My Yellow Butter Cake recipe.
I got this recipe from a elder lady in church

3 cups flour
1� cup sugar
3� tsp baking powder
1� cup butter
6 eggs
� cup oj
� tsp salt
Vanilla to taste.

Sift flour, baking powder & salt together.

In a bowl cream butter and sugar than add eggs one at the time put the flour mixer now and the Oj last with Vanilla.

and thats my favor recipe hope you guys like it.

strawberry cake
http://www.cakecentral.com/cake_recipe-1789-Strawberry-Cake-from-Scratch.html
***here's the recipe I use. I make an orange curd filling and a champagne buttercream and call it mimosa cake. It is very popular for weddings:

* 2 3/4 cups sifted cake flour
* 3 teaspoons baking powder
* 1 teaspoon salt
* 2/3 cup butter
* 1 1/2 cups white sugar
* 3/4 cup champagne
* 6 egg whites

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch round cake pan.
2. In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
3. In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.*******

my yellow cake recipe:

Buttermilk yellow cake

1 cup butter
2 cups sugar

4 eggs, separated

3 cups flour (AP flour but can substitute equal weight of pastry flour)
1 tsp baking soda
1 tsp cream of tartar

1 cup buttermilk
1.5 tsp vanilla

Cream butter and sugar until light. Add egg yolks, one at a time until well encorporated. Sift dry ingredients. Add alternately with buttermilk/vanilla, starting and ending with dry. Mix only until smooth. Don't overmix. Whip up the whites separately and fold into the batter. Bake in a 9x13 pan at 350' for approximately 25-30 minutes or until toothpick comes out clean

Perfectly White Wedding Cake

2--9" rounds- grease/flour/parchment
Preheat-350



3/4 C shortening
1-1/2 C sugar
1 tsp vanilla
1/2 tsp almond
2-1/2 c cake flour(softasilk)---spoon into measuring cup, don't pack it in.
1/4 tsp salt
2 tsp baking powder
1 c cold water
4 egg whites


Beat shortening & sugar until fluffy... at least 5 minutes

Beat in extracts

In separate bowl combine flour, salt & powder
**I whisk by hand about a minute to fluff it up

Alternately add flour & cold water to creamed mixture.
**on low JUST to combine, stopping to scrape bowl

Beat white on high w/whisk until stiff peaks form (a little glossy)
and fold into batter..break up any large pcs of whites.

Bake 350....20-23 minutes...It will be very light.

Diabetic Chocolate Cake

3 oz dark chocolate (sugar free for diabetic) You can find this in the
diet section at the supermarket or at a specialty chocolate store. Trader
Joe also carries a bunch of suger free chocolate if you have access to
one.
1 1/2 C hot brewed coffee
3 C Splenda
2 1/2 C all-purpose flour
1 1/2 C cocoa powder
3 tsp baking soda
3/4 tsp baking powder
1 1/4 tsp salt
3 eggs
3/4 C vegtable oil
11/2 C buttermilk
2 tsp vanilla

Preheat oven to 300 degrees. Grease and flour pans. Line with parchment
paper.

Finely chop chocolate in a bowl and combine with hot coffee. Let mixture
stand, stirring occasionally until chocolate is melted and mixture is
smooth.

In a large bowl sift together Splenda, flour, cocoa powder, baking soda,
baking powder and salt. In another lage bowl with an electric mixer beat
eggs until thickened slightly and lemon colored. (about 3 minutes with a
stand mixer or 5 minutes with a hand held mixer). Slowly add oil,
buttermilk, vanilla and melted choc. mixture to the eggs, beating until
combined well. Add sugar mixture and beat on medium speed until just
combined well. Bake until a toothpick comes out clean about 1 hour to 1
hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around the edges
of pans and invert layers onto racks. Carefully remove parchment paper and
cool completely.


*SF Bavarian Creme

1 pt. whipping cream
1 lrg pkg Sugar Free Vanilla pudding
1 Cup milk
2 tsp vanilla

Mix all ingredients together in mixing bowl on high speed until very thick
and stiff. Refrigerate for several hours.


* SF Chocolate Mousse

1 pt whipping cream
1 lrg pkg Sugar Free Choc. pudding
1 cup milk
1 tsp vanilla
1 tsp almond extract

Mix all ingredients together in mixing bowl on high speed until very thick
and stiff. Refrigerate for several hours.


*SF Chocolate Whipped Cream

1 pt whipping cream
1 tsp vanilla
3/4 C Splenda
1/4 C cocoa powder

Stir together the Splenda and cocoa.
Add the cream and vanilla and stir to combine
Put in the fridge for 30 minutes to allow the Splenda & cocoa to dissolve.
Beat with a mixer on high until stiff peaks form

2 batches of this recipe (4 cups) will fill, frost and simply decorate an 8"


Diabetic Cream Cheese Icing

1 pint whipping cream
1 box sf pudding(vanilla for white, chocolate for chocolate)
16 oz cream cheese
3 Tbs Splenda
3/4 cup cocoa(optional)

Whip whipping cream in a cold bowl until stiff. Add softened cream cheese,
pudding mix and Splenda. Mix on medium speed until well blended.

Enjoy and happy baking


http://www.free-old-time-cooking-recipes.com/Desserts.html

Bacardi Rum Cake

Ingredients:
1 cup (225 ml) chopped pecans (walnuts)
1 package yellow cake mix (with pudding)
3 eggs
1/2 cup (125 ml) cold water
1/3 cup (80 ml) cooking oil
1/2 cup (125 ml) Bacardi dark rum (80 proof)
Glaze:
1/4 lb (.1 kg) butter
1/4 cup (60 ml) water
1 cup (225 ml) granulated sugar
1/2 cup (125 ml) Bacardi dark rum

Instructions:
Preheat oven to 325 F.
Grease and flour 10 inch tube pan or 12 cups (2825 ml) bundt pan.
Sprinkle chopped nuts into bottom of pan. Mix cake ingredients and pour over
nut in the pan. Bake 1 hour.
Cool.
Invert on serving plate.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes,
stirring constantly.
Remove from heat; add rum. Spoon and brush (with pastry brush) glaze evenly over top and sides of the cake.
Repeat until all glaze is absorbed into the cake

http://www.recipelink.com/cookbooks/2004/1580085628_2.html

http://allrecipes.com/Recipe/White-Chocolate-Cheesecake-with-White-Chocolate-Brandy-Sauce/Detail.aspx

Ok, I saw a mention about keylime getting bitter...I must say that I made this cake:

http://www.foodnetwork.com/foo.....src=search

several times replacing lemon with keylime juice and it was DEliCIous...got a lot of compliments...no bitter flavor. I also filled it with the curd and also replaced the juice with the keylime juice, delish and added some curd to my buttercream for the over the topness.

Vanilla Butter Cake from The Mermaid Bakery
http://www.cakecentral.com/cake_recipe-4313-0-Vanilla-Butter-Cake-from-The-Mermaid-Bakery.html

Pumpkin Frosting


1/4 cup butter
1/2 teaspoon salt
2 teaspoons vanilla extract
3 cups confectioners� sugar
1/4 cup pumpkin
1/4 tsp pumpkin pie spice (if desired)


Beat with enough milk to make it spreadable. Its also good if while you are blending you add in a little bit of cream cheese at a time, just to smooth it out (kind of gives it that "pumpkin roll" flavor). This is GREAT on cinnamon cake

I then tried the Double Chocolate Layer Cake from Epicurious because so many egulleters loved it...but the flavor just didn't knock me over like the Woolley cake did.

So...here goes...

Per the suggestions of the posters on egullet.com, I used good cocoa (Callebaut) and good butter (Plugra). Also the original recipe calls for coffee or water, but I don't like coffee so I used water. The baking time is the hardest part; the first time I made it I underbaked it, the second time it went for OVER an hour at 300F. Cupcakes were the easiest (275F for 24 mins). Happy baking (and eating!)

from Scott Clark Woolley's "Cakes by Design"
(as reprinted in the egullet forum)

Sarah's Red Velvet
http://img.cakecentral.com/modules/coppermine/albums/userpics/63159/thumb_lizard1.jpg

flavacakes Posted 18 Jul 2007 , 9:25pm
post #305 of 426

ckkerber- In the WBH recipes, why do they put eneven amounts in the pans? Do you do that? I don't have any of their books so I'm just wondering if there was a reason for that?

Thank you!! icon_wink.gif

rajinaren Posted 18 Jul 2007 , 9:49pm
post #306 of 426

Hi julzs71!
Thanks for compiling all 21 paged into 1. It would really help me scrolling from back to front.

ckkerber Posted 19 Jul 2007 , 12:41am
post #307 of 426
Quote:
Originally Posted by flavacakes

ckkerber- In the WBH recipes, why do they put eneven amounts in the pans? Do you do that? I don't have any of their books so I'm just wondering if there was a reason for that?

Thank you!! icon_wink.gif




I don't do it but the reason they do is so that you can have a single, thin layer and then torte the second layer so you have three layers of cake, two layers of filling. I just make two even layers and torte them both.

MissT Posted 19 Jul 2007 , 1:05am
post #308 of 426

julz71 -that is wonderful of you to compile all of them - thank you so much!!! icon_wink.gif
rajinaren and flavacakes - my personal favorite is the Vanilla Butter Cake from the Mermaid Bakery - it was also my mom's favorite. The flavor is similar to a pound cake but the texture is somewhat lighter. thumbs_up.gif

flavacakes Posted 19 Jul 2007 , 3:08am
post #309 of 426
Quote:
Originally Posted by ckkerber

Quote:
Originally Posted by flavacakes

ckkerber- In the WBH recipes, why do they put eneven amounts in the pans? Do you do that? I don't have any of their books so I'm just wondering if there was a reason for that?

Thank you!! icon_wink.gif



I don't do it but the reason they do is so that you can have a single, thin layer and then torte the second layer so you have three layers of cake, two layers of filling. I just make two even layers and torte them both.




Thanks! I figured it said in the book, otherwise that would be a little goofy! icon_lol.gif

flavacakes Posted 19 Jul 2007 , 3:10am
post #310 of 426
Quote:
Originally Posted by MissT

julz71 -that is wonderful of you to compile all of them - thank you so much!!! icon_wink.gif
rajinaren and flavacakes - my personal favorite is the Vanilla Butter Cake from the Mermaid Bakery - it was also my mom's favorite. The flavor is similar to a pound cake but the texture is somewhat lighter. thumbs_up.gif




Thanks MissT! Is that one posted on here? I might already have it printed out but it doesn't say anything about the Mermaid Bakery.

rajinaren Posted 19 Jul 2007 , 4:27am
post #311 of 426

Hi all Tried few scratch recipe and just loved it. I did WBH white cake,Mermaid bakery vanilla Butter cake and tried Freckled Mocha cake (Oh' it was so delisicous).

MissT Posted 19 Jul 2007 , 2:27pm
post #312 of 426

flavacakes - it is posted in the recipes. Here is the link:

http://www.cakecentral.com/cake_recipe-4313-Vanilla-Butter-Cake-from-The-Mermaid-Bakery.html

icon_wink.gif

jesaltuve Posted 19 Jul 2007 , 3:21pm
post #313 of 426

What's the freckled mocha cake...don't think I saw it?

rajinaren Posted 19 Jul 2007 , 3:23pm
post #314 of 426

Its not in the thread....I found the recipe in WBH Book. That is the most delicious cake i ever ate. If you are a mocha lover will surely love it.

jesaltuve Posted 19 Jul 2007 , 3:57pm
post #315 of 426

I think I really am going to have to buy that cake. I've never heard so many people love and rave over so many good cakes from one place, ever! Thanks!!!

ckkerber Posted 19 Jul 2007 , 4:11pm
post #316 of 426

Here's a link to the WBH Freckled Mocha cake. I totally agree that it's amazing. Coupled with the WBH Bailey's Irish Cream mousse, it's TO DIE FOR!

I had to do a random google search to find the recipe listed somewhere as I didn't want to post copyrighted info. myself so I found it here:
http://www.murrayhill5.net/blog/inmykitchenblog/archives/000444.html

scroll down the page to find the recipe.

gmcakes Posted 19 Jul 2007 , 4:15pm
post #317 of 426

Thanks!

Shamitha Posted 19 Jul 2007 , 4:19pm
post #318 of 426

Thank you ckkerber thumbs_up.gif

FromScratch Posted 19 Jul 2007 , 4:40pm
post #319 of 426

Ckkerber (or anyone else for that matter icon_lol.gif

chqtpi Posted 19 Jul 2007 , 4:45pm
post #320 of 426

Thanks so much for that! Sounds really really yummy....I desperately need that book icon_smile.gif

majormichel Posted 19 Jul 2007 , 6:17pm
post #321 of 426

Great thread!

ckkerber Posted 19 Jul 2007 , 6:28pm
post #322 of 426

jkalman - the book says "4 extra large egg yolks".

It's a great book for recipes and I love chocolate transfers and that's where I learned how to do them. The same mother / daughter team is even putting out a cupcake book!

flavacakes Posted 19 Jul 2007 , 6:44pm
post #323 of 426
Quote:
Originally Posted by MissT

flavacakes - it is posted in the recipes. Here is the link:

http://www.cakecentral.com/cake_recipe-4313-Vanilla-Butter-Cake-from-The-Mermaid-Bakery.html

icon_wink.gif




Thank you! That wasn't the one I had. I can't wait to try it!

FromScratch Posted 19 Jul 2007 , 7:11pm
post #324 of 426
Quote:
Originally Posted by ckkerber

jkalman - the book says "4 extra large egg yolks".

It's a great book for recipes and I love chocolate transfers and that's where I learned how to do them. The same mother / daughter team is even putting out a cupcake book!




Thanks for checking for me.. do all of the recipes call for the extra large yolks? Seems funny that only one would.. LOL. I don't have the book.. just recipes that people have passed on to me. Thanks for the information! thumbs_up.gif

jesaltuve Posted 19 Jul 2007 , 7:12pm
post #325 of 426

i meant tosay book...oops...

ckkerber Posted 19 Jul 2007 , 7:33pm
post #326 of 426

I just checked - some recipes call for large eggs, others call for extra large.

FromScratch Posted 19 Jul 2007 , 7:35pm
post #327 of 426

Thank you very much for doing that.. I was worried that I had copied it down wrong.. I never have extra large eggs.. but I can wing it with the eqivalent.. LOL. That freckled mocha cake sounds really yummy!

LaSombra Posted 19 Jul 2007 , 8:48pm
post #328 of 426

For those who tried my buttermilk yellow cake from earlier in this thread, it is finally showing up in the recipe section here. I'd appreciate it if you could rate it. Looks like one person already noticed icon_biggrin.gif
Here's a link:

http://forum.cakecentral.com/cake_recipe-4983-0-Buttermilk-yellow-cake.html

edit: forgot to mention that I also included a few variations on the recipe for things like tres leches, spice, lemon, etc icon_smile.gif

lisasweeta Posted 21 Jul 2007 , 11:44am
post #329 of 426

Just wanted to give a thumbs up for Sarah's Red Velvet cake recipe found in the recipe section here. It's moist and has an excellent texture and a nice flavor. I baked it in 8 inch pans and I used my own cream cheese frosting recipe instead of the frosting recipe that came with it. I took it to work and the cake was GONE in 20 minutes.
So, if you're looking for a RV recipe, try this one! thumbs_up.gif

flavacakes Posted 23 Jul 2007 , 1:41pm
post #330 of 426

Anyone try any of these yet? I'm trying 3 of the recipes next week.
Coconut Layer Cake
Freckeled Mocha Cake
And maybe the WBH Orange Butter Cake

I'm having a Lia Sopia party and thought I'd do a mini cake tasting party too. I'm making all this in cupcakes. Do you guys think this would be a good variety? Any suggestions welcome!!!

Wish me luck!!

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