Scratch Bakers: Post Your Best Recipes!!!!!!!!!!

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

rajinaren Posted 23 Jul 2007 , 1:42pm
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Freckeled Mocha Cake is awesome!

flavacakes Posted 23 Jul 2007 , 1:45pm
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What frosting did you use? I'm thinking of doing chocolate IMBC or mocha IMBC. Do you think mocho frosting would be too much mocha?

rajinaren Posted 23 Jul 2007 , 1:46pm
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I used the regular buttercream frosting.

flavacakes Posted 23 Jul 2007 , 1:50pm
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Ooooh, do you thing chocolate would be too much??

rajinaren Posted 23 Jul 2007 , 1:53pm
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I made choco hazelnut filling so...didnt do choco frosting

Stina Posted 23 Jul 2007 , 6:08pm
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I have to say that I have been an advocate of the Cake Doctor Books - however, seeing all these wonderful scratch recipes makes me want to jump back into the good ole things instead of taking the short cuts. Thanks ya'll for the wonderful recipes!

ceshell Posted 23 Jul 2007 , 6:55pm
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Originally Posted by flavacakes

Ooooh, do you thing chocolate would be too much??

Seriously, no such thing. LOL.

ckkerber Posted 23 Jul 2007 , 7:45pm
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Flava - both chocolate or mocha flavored buttercreams would be awesome with the Freckled Mocha cake.

flavacakes Posted 23 Jul 2007 , 7:47pm
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icon_lol.gif Yeah, I didn't think so either! I'm gonna just go for it. The Freckled Mocha with chocolate frosting. I'm not sure what frostings do do with my other two. I'm doing the coconut layer cake and the WBH orange butter cake but don't know what to ice them with!! Somebody help!!

Chericakes Posted 23 Jul 2007 , 8:13pm
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I was just checking out the recipe for the freckeled mocha cake. I couldn't find anywhere in the directions why you make one layer smaller(less batter) than the other. Has anyone done this cake in an 8 " x 2" pan? It sounds delicious and I want to try it sometime. I love mocha.

flavacakes Posted 23 Jul 2007 , 8:14pm
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Originally Posted by ckkerber

Flava - both chocolate or mocha flavored buttercreams would be awesome with the Freckled Mocha cake.

Thanks CK!

I have another question, how many days in advance can I bake the cakes? Would they still be moist and fresh if baked a day in advance or should I bake the same day?

Chericakes Posted 23 Jul 2007 , 8:25pm
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You shouldn't have any problem baking the cake a day or 2 in advance. Just wrap in plastic wrap when they are cooled.

ckkerber Posted 23 Jul 2007 , 8:54pm
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Originally Posted by Chericakes

I was just checking out the recipe for the freckeled mocha cake. I couldn't find anywhere in the directions why you make one layer smaller(less batter) than the other. Has anyone done this cake in an 8 " x 2" pan? It sounds delicious and I want to try it sometime. I love mocha.

They make one layer smaller than the other so that you only have to torte once (you torte the larger layer so you'd have the one smaller layer and then the split larger layer for three layers of cake and two layers of filling). I always bake their cakes evenly in two pans and torte each layer so it doesn't matter how you do it. HTH!

Flava, for the cupcakes, baking a day in advance should be fine. If you wanted to do them much more than that, I'd recommend wrapping and freezing. Can't wait to hear what you decide to do!

jesaltuve Posted 24 Jul 2007 , 12:50am
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The orange would go great with any citrus zest in your buttercream...coconut with raspberry in the frosting would be good...or banana liqueur

steplite Posted 24 Jul 2007 , 5:34am
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I rated your yellow buttermilk cake LaSombra. Great tasting cake.

MelZ Posted 26 Jul 2007 , 7:06pm
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Thanks to everyone contributing to this thread. icon_biggrin.gif

all4cake Posted 26 Jul 2007 , 7:22pm
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Just wanted to share...

I made this recipe


I substituted peach jell-o and partially pureed peaches for the strawberry jell-o and strawberries then added some ginger and cinnamon. The peach flavor is subtle. It was delicious.

Ldydesignr Posted 3 Aug 2007 , 5:33pm
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Too many good ideas, don't know where to start!

gidgetsmom Posted 3 Aug 2007 , 6:06pm
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[quote="lanibird"]I do hope a couple good German Chocolate Cake recipes get posted here. I've been searching for a good one ever since a local place here that had the most heavenly GCC ever closed down. :quote]

I love the one from America's Test Kitchen. It's in their free recipes . There are three versions - same cake base but different fillings/frostings. My all time favorite is the coffee/cashew one. I did a taste test with all three versions and it won hands down. Even from the diehard GCC fans. The basic one is excellent too.

lisasweeta Posted 3 Aug 2007 , 6:18pm
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I second that. The GCC recipe from there is awesome and the coconut pecan filling is to die for.

jesaltuve Posted 3 Aug 2007 , 6:28pm
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The Cinnamon cake someone (sorry don't remeber the name) posted here is REALLY good. I used what the recipe said about 3 loose tsp of cinnamon. It's a bit overwhelming if you're not totally all about cinnamon, so maybe 2 would be best. Someone made a comment it kind of had a carrot cake flavor to it, so I guessed it was the strong cinnamon. But it's really good, very moist!

I'm sure with chocolate chunks or diced apple or pear in the mix...delicious!!!

imaginecakes Posted 3 Aug 2007 , 8:17pm
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lilthorner Posted 3 Aug 2007 , 8:53pm
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funny, I was looking for a gcc recipe as well! I just made one this weekend from the box of german chocolate.. this is what my husbands mom always uses.. It didn't really make 3 good size layers and one of them BROKE... LOL but I doubled the filling and put it on the whole cake instead of just the top and sides.. then I had filling left over and i put it on to of a cupcake amde with the sour cream butter cake form the cake bible and my hubby said it is to die for! (im not a coconut fan, otherwise I would have tried it)

flavacakes Posted 4 Aug 2007 , 7:09pm
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lil, that sour cream butter cake sounds good. Would you mind sharing that recipe?

I made the freckled mocha cake and it is soooooo good! Thanks ckkerber!!

lilthorner Posted 4 Aug 2007 , 11:43pm
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sour cream butter cake adapted from the cake bible

2 large eggs (original recipe calls for 4 yolks I think)
2/3 (160 grams)cup sour cream
1 1/2 tsp. (6 grams) vanilla
2 cups (200 grams) sifted cake flour
1 cup (200 grams) sugar
1/2 tsp baking powder (2.5 g)
1/2 tsp baking soda (2.5 g)
1/2 tsp salt (3.5 g)
12 Tablespoons (170 g) softened,unsalted butter

Preheat oven to 350 degrees ( I always bake at 325)
In a medium bowl lightly combine the eggs, 1/4 of the sour cream and the vanilla.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.

Add the butter and the remaining sour cream.

Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides.

Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition.

Scrape down the sides. Scrape the batter into prepared pan/pans and smooth the surface with a spatula. ( She bakes it in a 9-inch springform-I used two 8-inch pans but I usually make a double batch so my family can have cupcakes

and PS. last night I ate a cupcake from this recipe topped with the coconut pecan filling from the german chocolate cake.. it was DELICIOUS

I have officially stated this cake as my all time fav yellow cake (a little lighter than my other butter cake,) I was making sylvia weinstocks yellow cake as my staple, but i dind't fold in the egg whites separately.. this makes it a lil more dense than if u do...

I am about to try LaSombra's recipe though, I want to make a tres leches cake.. I was contemplating taking the butter cake and making it tres leches. I think that woudl be tdf also, LOL

I just love cake!!!!!!!

lilthorner Posted 5 Aug 2007 , 5:38am
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ok, I just made tres leche cake for my birthday (it was thursday LOL) we had gotten a cake form a local bakery that I like but the cake was out of their case, not made to order, I was VERY disappointed! So, since I still wanted a tres leche cake I figured no better time than this!

LaSombra's buttermilk cake was used, the cake is VERY me, it has a crumb similar to that of toba garrets yellow cake, it looks like it will be heavier than it turns out to be.. for the 3 leches, I used evap milk, condensed milk and cream... I didn't put enough in the cake becasue I got nervous.. so I spooned some over my piece with a mental note to put more on the layers next time.. I was thinking about trying the tres leches with the sour cream butter cake!

thank you LaSombra for posting your buttermilk cake recipe.. it was OH MY LAWD (translated umm umm good!)

all4cake Posted 5 Aug 2007 , 2:45pm
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Happy Birthday lilthorner!

chqtpi Posted 5 Aug 2007 , 10:57pm
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Txkat..i just wanted to let you know that I made the Mimosa cake for my birthday party today and it was SOOOOOO yummy icon_smile.gif I had it all decorated but I didnt get to take a picture before we devoured it icon_smile.gif It really was very very good icon_smile.gif

Thanks for sharing!!!

denette Posted 5 Aug 2007 , 11:02pm
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Thanks for sharing your secrets with us!

bobwonderbuns Posted 5 Aug 2007 , 11:04pm
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What a great thread!!! icon_biggrin.gif

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