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

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

paolacaracas Posted 26 Jun 2007 , 6:29pm
post #61 of 426

one thing I like about the cake bible is that her recipe is so easy to adapt to different mold sizes, has someone double or cut the recipe they are posting successfully? I think this is a very important thing to ad when you post your scratch recipe

tyty Posted 26 Jun 2007 , 6:29pm
post #62 of 426
Quote:
Originally Posted by KayDay

Curious here...is swans down cake flour any good? Is soft as silk superior? Not trying to hijack the thread but would like some input on what most consider the best cake flour.




I started out using Swans Down, after I tried Softasilk that's all I will use now unless I go to the cake supply store. Then I will buy High Ratio cake flour.

CakesbyMonica Posted 26 Jun 2007 , 6:38pm
post #63 of 426

I can't wait til they add the feature of being able to add comments to recipes here on CC. The stars aren't super helpful especially since its only an average, and it would be nice to see why someone only gave it 2 stars...what didn't they like that someone else did and may have given it 5? Was it the flavor, texture, usability? How many times did you try to make it? What if someone had a fabulous recipe but tried it and forgot to add eggs or something and it flopped and then they gave it a bad star-ing and no one else tried it because of? It would be nice to know these things.

My ideal setup would be to see what EACH person rated the recipe and then comments why.

CakesbyMonica Posted 26 Jun 2007 , 6:41pm
post #64 of 426
Quote:
Originally Posted by jkalman

Melvira.. do you aerate your flour before measuring it? If there is too much flour it can taste off. I have taken to weighing my flour to assure the most consistent results. If you don't aerate your flour your scoop will weigh a lot more than it should.

1 c of:

AP flour is 4.25 oz
Cake flour is 4.00 oz
Bread Flour is 4.75 oz

you may find small variances in weights around, but this is what I use and it makes for very consistent cakes that taste great. HTH's icon_biggrin.gif




THANKS SO MUCH FOR THIS!! I've always wondered.

jovigirl Posted 26 Jun 2007 , 6:43pm
post #65 of 426

Thank you all!!! thumbs_up.gif

lanibird Posted 26 Jun 2007 , 6:48pm
post #66 of 426

I'm currently a box baker for the staples (white, yellow, and chocolate)with intentions of going all scratch once the little ones (9months, 2.5 and 6) give me a litte icon_confused.gif
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

Jenn2179 Posted 26 Jun 2007 , 6:50pm
post #67 of 426

Before I started my business I did a cake tasting for friends and neighbors to get a recipe for white cake, yellow cake, and chocolate cake. The WBH white cake won and Toba Garretts chocolate Fudge cake won. Can't remember who's yellow cake won but will look when I get a chance. The only problem I have is that the chocolate Fudge Cake by Toba always sinks in the middle. Anyone know what I am doing wrong? It is cooked all the way and tastes great but is sunken.

vrmcc1 Posted 26 Jun 2007 , 7:00pm
post #68 of 426

I love, love, love this recipe!! It tastes great and makes the house smell great when it is baking. The only problem I had with it was the frosting recipe makes way too much, it needs scaled down to about 1/3 of what is called for, and when I made it I must had done something wrong because it was slightly soupy but soooo yummy that I just "smeared" in over the cake.

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.

Val

steplite Posted 26 Jun 2007 , 7:06pm
post #69 of 426

Softassilk cake flour in my opinion is superior. It's made by pillsbury. It doesn't have to be sifted because it is a fine flour, But I still sift it. A big problem with doing scratch cakes for some is that they don't sift their flour first. Sift first, then measure.

lanibird Posted 26 Jun 2007 , 7:10pm
post #70 of 426

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 icon_biggrin.gif
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.

JenniferHeath Posted 26 Jun 2007 , 7:13pm
post #71 of 426

I love all of these scratch recipes. Does anyone have a good milk chocolate buttercream recipe? All of the ones I've tried are too chocolatey. I just want a good milk chocolate taste that is thick enough to decorate with.

tyty Posted 26 Jun 2007 , 7:15pm
post #72 of 426
Quote:
Originally Posted by JenniferOrtiz

I love all of these scratch recipes. Does anyone have a good milk chocolate buttercream recipe? All of the ones I've tried are too chocolatey. I just want a good milk chocolate taste that is thick enough to decorate with.




I'm at work right now so I can write it out for you, but I like Kahala's chocolate frosting from www.cooks.com

lanibird Posted 26 Jun 2007 , 7:19pm
post #73 of 426

Ooooooo vrmcc1 that Mexican Hot Chocolate Buttercream sounds AMAZING! thumbs_up.gif
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. icon_cry.gif

psurrette Posted 26 Jun 2007 , 7:19pm
post #74 of 426

very interesting topic! Thank you for thinking of it.

JoanneK Posted 26 Jun 2007 , 7:24pm
post #75 of 426

There are some great sounding recipes here! I'm going to give them a go one by one. I don't have any cake orders coming up but since I always want to play I will use this time to try these cakes and do some decorating that I've been wanting to try.

Thanks to the posters.

karapags Posted 26 Jun 2007 , 7:25pm
post #76 of 426

Thanks. I am going to try a few of these scratch cakes over the weekend.

mamacc Posted 26 Jun 2007 , 7:29pm
post #77 of 426

I don't have the recipe right here but recently I was doing a lot of research and read through a really long thread on egullet about scratch white cakes. The main fave's there were the Cooks illustrated recipe, WBH white butter cake and the King arthur elegant white cake.

I haven't really done much scratch baking before and I tried the King arthur recipe and it came out really yummy! I was surprised at how good it was, dense but fluffy with a nice tight crumb.


Courtney

Heath Posted 26 Jun 2007 , 7:31pm
post #78 of 426

Please do not copy and paste recipes from other websites. Please link to the recipe you wish to share.

It is a violation of the epicurious user agreement to republish the content from their site to another site. It is also a violation of CC terms to post copyrighted content.

I will be going thru and editing posts in this thread to remove copyrighted content.

Sorry, not trying to be a killjoy, just trying to protect members from copyright infringement claims.

PennySue Posted 26 Jun 2007 , 8:22pm
post #79 of 426

"Decadently Moist White Cake (from Shubox bakery on epicurious website) "


I can't seem to find the recipe. Does anyone have this one? I'd really love to have a white cake from scratch!
Thanks!!

Ironbaker Posted 26 Jun 2007 , 8:23pm
post #80 of 426
Quote:
Originally Posted by lanibird

Ooooooo vrmcc1 that Mexican Hot Chocolate Buttercream sounds AMAZING! thumbs_up.gif
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. icon_cry.gif




Lanibird, I still have yet ot make a german chocolate cake but a decorator friend of mine here swears by the one onthe back of the box of the Baker's German Chocolate squares that you find in the grocery store.

KayDay Posted 26 Jun 2007 , 8:24pm
post #81 of 426

Ironbaker thats the one my mom used all of her life and myself as well..I do add a few touches of my own tho

PennySue Posted 26 Jun 2007 , 8:52pm
post #82 of 426

"Decadently Moist White Cake (from Shubox bakery on epicurious website) "


Anyone??

mommy3girls Posted 26 Jun 2007 , 9:07pm
post #83 of 426

WOW...I am so glad I was referred to this site...all of you are so helpful and full of wonderful ideas.

This has got to be my favourite post and definitely my favourite website...thanks.

I am new to cake decorating and can't wait to learn more from the best icon_wink.gif

FromScratch Posted 26 Jun 2007 , 9:22pm
post #84 of 426

I really hate that you can't edit a post after a few hours.. icon_mad.gif

Here's the link to that Chocolate Stout Cake recipe I posted.. Sorry to have broken any rules.. it was posted on here to me a while back..

http://www.epicurious.com/recipes/recipe_views/views/107105

randipanda Posted 26 Jun 2007 , 10:23pm
post #85 of 426

I just found a great website, that might help any of us want-to-be scratch bakers. Rose Levy Beranbaum, the author of the Cake Bible (and other assorted cooking Bibles) has a blog site, with TONS of tips and even some of her recipes. Plus you can ask her questions and she and others will answer you.

www.realbakingwithrose.com

yvesyong Posted 26 Jun 2007 , 11:33pm
post #86 of 426

wow! so many new recipes to try! thanks!

Ironbaker Posted 26 Jun 2007 , 11:34pm
post #87 of 426

Her blog site is great and she is really nice. I emailed her a few years back about one of her recipes in her book and she promptly replied.

brownsugarfemme Posted 27 Jun 2007 , 1:13am
post #88 of 426
Quote:
Originally Posted by brittanydear

This is my all time favorite recipe for White Cake.

Decadently Moist White Cake (from Shubox bakery on epicurious website)
COCONUT BUTTERCREAM




Hum...I tried finding the recipe above and cannot. Is there a particular place within epicurious.com where I should be searching?

BCJean Posted 27 Jun 2007 , 1:30am
post #89 of 426

I couldn't find it either when I went there......I went on line and found this link which took me to the recipe. When you bring this up it is the 2nd recipe listed.http://community.cookinglight.com/archive/index.php?t-59839.html

Nickii Posted 27 Jun 2007 , 3:11am
post #90 of 426

allrecipes.com has some great recipe...u name they have it.

Quote by @%username% on %date%

%body%