Hi, is it possible you could give me the Red Velvet cake recipe? (Newlyweds). I saw that you recommended it a while back, and I can't see to find it anywhere. Thank you in advance, and no hard feelings if you are unable to fill this request! Thank you so much! :0)
I would like that recipe ...i couldn't find it anywhere.
IS THIS CAKE STILL ABLE TO DECORATE WITH FONDANT? OR IS IT TO MOIST MIGHT CRASH AND BURN? I ALSO HAVE A QUESTION IN REGARDS TO SCRATCH CAKES, I HAVE BEEN TRYING NEW ONES HERE AND THERE BUT MOST TURN OUT YUCKY AND DRY AND I HAVE A HARD TIME TRYING TO FIGURE OUT WHEN TO TRY NEW ONES,CAUSE ITS WASTING MONEY IF WE DONT EAT IT AND IM NOT GOING TO TRY NEW ONES ON CLIENTS.. ANY ADVICE? I MOVED TO IDAHO FROM HAWAII AND THE ELEVATION AND TEMP IS SO DIFFERENT SO NONE OF MY OLD RECIPES WORK HERE.
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."
2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 pound (2 sticks) sweet butter, room temperature
2 cups sugar
4 large egg yolks
2 teaspoons vanilla
1 cup sour cream
4 large egg whites
Preheat the oven to 350 degrees Fahrenheit. Butter and line two 8 x 3-inch baking pans or one 12 x 3-inch pan with parchment.
Sift together the flour, baking powder, and salt. Set aside.
Cream the butter in a large bowl with an electric mixer until fluffy and light in color, about 2 minutes on medium speed. Add the sugar and continue to mix until fluffy and light.
Add the egg yolks, one at a time, being sure each is well incorporated before adding the next one. Add the vanilla.
Reduce the mixer speed to low and add the dry ingredients alternately with the sour cream, beginning and ending with the flour. Be sure the mixture is completely blended after each addition. Scrape the sides of the bowl, and beat for 1 minute.
In a separate bowl, with clean beaters, beat the egg whites to soft peaks. Gently fold the whipped egg whites into the batter with a rubber spatula.
Pour the batter into the prepared pans and smooth with a rubber spatula. Bake in the preheated oven, 60 minutes for the 12-inch square pan or 45 to 50 minutes for the 8-inch pan. The top of the cake should be nicely browned. Test for doneness with a skewer or a toothpick Ñ the tester should come out dry and clean.
that of course was Sylvia Weinstocks recipe. Here is mine, it's denser.
2 - 8" or 2 - 9" rounds
6 oz. BUTTER (soft)
13 oz. SUGAR (gran.)
Beat together for five (5) mins. On Med.
4 EGGS (lg.)
2 tsps. VANILLA EXTRACT
Add: & beat on low for a few seconds to combine. Scrape bowl. Beat on Med. 3 mins.
9 oz. FLOUR A.P. (sifted)
¾ tsp. BAKING POWDER
½ tsp. SALT
Sift flour in bowl, add BP & Salt. Stir with whisk.
½ cup SOUR CREAM
½ cup WHOLE MILK
Add flour alternately with milk & sour cream. On Low.
1/3 flour, milk, 1/3 flour, sour cream, 1/3 flour.
Mix on medium for two minutes.
Bake at 350 until done, start checking at 25 mins.
Can't wait to try some of these...thank you all!