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

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

FromScratch Posted 28 Jun 2007 , 1:57am
post #121 of 426

I have one of those lime/lemon squeezers too and it is a GODSEND. I am going to try making a key lime cake like you said txkat.. that sounds heavenly!

beemarie Posted 28 Jun 2007 , 2:49am
post #122 of 426
Quote:
Quote:

Key lime gets bitter when it is cooked for too long, so baking the flavor into the cake isn't your best option. I make a key lime cake just like a tres leches, since the mixture for a key lime pie, and for a tres leches is very similar. Bake a dryish sponge cake - Genoise or hot milk, whichever you prefer. When the cake comes out, poke about a zillion little holes in it. I use the bamboo skewers you use for kabobs. Pour a mixture of one can sweetened condensed milk mixed w/ 3/4 c key lime juice ( Nellie and Joes is best...unless you are a masochist and squeeze your own) Rest in the fridge for 4 or more hours and frost with stabilized whipped cream.




This recipe sounds just wonderful, and I will make it sometime. However, I am looking for a key lime cake that you can stack for a wedding cake. This would be too moist, right?

rbatia Posted 28 Jun 2007 , 4:51am
post #123 of 426

thanks for the recipes

Shayenne Posted 28 Jun 2007 , 5:13am
post #124 of 426

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

3 cups flour
1½ cup sugar
3½ tsp baking powder
1½ cup butter
6 eggs
½ cup oj
½ 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.

wendy1273 Posted 28 Jun 2007 , 6:05am
post #125 of 426

Thank you all for these great recipes.....I will be baking this weekend!!!

peacockplace Posted 28 Jun 2007 , 3:19pm
post #126 of 426

Shayenne, I see that you live in Aruba. We went there for our homeymoon ten years ago and I want to go back so badly. It is such a beautiful place with lovely people!

Shayenne Posted 28 Jun 2007 , 6:03pm
post #127 of 426

peacockplace, It's long overdue.....!!

ChrisJ Posted 28 Jun 2007 , 6:16pm
post #128 of 426

I can't wait to get home and start baking. Thanks everyone!

clsilvus Posted 29 Jun 2007 , 3:29am
post #129 of 426

I haven't made very many scratch recipes (2 to be exact) but I really like the strawberry cake from scratch recipe from here

http://www.cakecentral.com/cake_recipe-1789-Strawberry-Cake-from-Scratch.html

mekaclayton Posted 29 Jun 2007 , 3:46am
post #130 of 426

I feel a conversion coming on! As soon as I'm able, I will be trying some of these recipes! They sound really great! Thanks for starting this post!

MCook Posted 29 Jun 2007 , 3:51am
post #131 of 426
Quote:
Originally Posted by mkolmar

mcook, go to allrecipes and recipegoldmine. Martha stewarts website, epicurious and foodnetwork should have some too. Never had made one yet sorry, I'll look to see if I have some recipes that are sugarfree in my file though.




Thanks. I found several that sound good--dispite not have any good ole' sugar in them.

mkolmar Posted 29 Jun 2007 , 3:54am
post #132 of 426

here is a recipe that someone else posted about 1 year ago. Can't remember who it was--sorry.

***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.*******

LaSombra Posted 29 Jun 2007 , 3:58am
post #133 of 426

Well, here's my yellow cake recipe. It's a big recipe, comes out very high and light. I like to doctor it up and make strawberry cake, lemon cake, spice cake, etc out of it. Also, it's a firm enough cake that I use it as my tres leches cake. Just add milks to finished cake icon_biggrin.gif
Also, I'd be willing to share my chocolate cake recipe over PM only. I don't want it published in public online because it's a family recipe that I improved on so is my own recipe. I have won a baking contest with it and just made it for the state competition...should find out soon if I won or not. I'm thinking to enter it in the fair as well icon_smile.gif
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.

snarkybaker Posted 29 Jun 2007 , 4:00am
post #134 of 426
Quote:
Originally Posted by mkolmar

here is a recipe that someone else posted about 1 year ago. Can't remember who it was--sorry.

***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.*******




That's mine! And it is great with orange curd and champagne buttercream.

LaSombra Posted 29 Jun 2007 , 4:37am
post #135 of 426

does the champagne have to be extra dry to taste good?
I've heard for real champagne cakes (as opposed to using flavoring) it should be extra dry champagne...

Quote:
Originally Posted by txkat

Quote:
Originally Posted by mkolmar

here is a recipe that someone else posted about 1 year ago. Can't remember who it was--sorry.

***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.*******



That's mine! And it is great with orange curd and champagne buttercream.


snarkybaker Posted 29 Jun 2007 , 11:45am
post #136 of 426

No, in fact I usually use a pretty sweet wine- a sparkling Moscato di Asti, since it is cheap and flavorful.

KakesandKids Posted 29 Jun 2007 , 12:27pm
post #137 of 426

On the white cake from shubox bakery...how strong is the coconut flavor in it?

Thanks!

all4cake Posted 29 Jun 2007 , 1:36pm
post #138 of 426

A couple of days ago, after reading through this thread, I went on a quest for recipes that will use up some ingredients I had. Cheaper to just toss the stuff sometimes I know. Anyway, the ingredient I had an abundance of was sour cream. While looking for a chocolate sour cream cake, I came upon this one....

http://www.recipezaar.com/recipe/print?id=113828


It has a delicate, fluffy-like crumb. The flavor of it is delicious. It is definitely staying in my reliable folder!

I didn't add the cinnamon. I used instant espresso instead of the instant coffee(not sure how big a difference that is...). I doubled the recipe, and where the 1 tbsp of water would be doubled to 2, I actually added 3 tbsp. I also added 3/4 teaspoon of salt.

Steady2Hands Posted 29 Jun 2007 , 2:08pm
post #139 of 426

all4cake ~ That sounds really good. Did you bake it in a springform pan like the directions suggest or a regular pan?

all4cake Posted 29 Jun 2007 , 2:20pm
post #140 of 426

uh...no. I doubled the recipe. I made 5-8" rounds. Baked it at 325. They baked for right around 37 minutes. I pulled them out when they pulled from the sides and there was some thin cracks across the dome. They deflated just slightly after about 10 minutes from the oven.

I seen the dry looking dome with the cracking going on and thought for sure I had overbaked them. As it turns out, they were perfect.

The 5th layer....well, I wound up eating over half of it.

and...

I still didn't get to use my sour cream. I wound up icing it with Mr. Brown's buttercream from the same sight. It needed something light and since I was experimenting....

The cake is awesome all by itself.

lanibird Posted 29 Jun 2007 , 2:45pm
post #141 of 426
Quote:
Originally Posted by jules06

Thanks lanibird ! thumbs_up.gif




You are very much welcome jules06! icon_biggrin.gif

marecip Posted 29 Jun 2007 , 4:44pm
post #142 of 426

mkolmar wrote:
here is a recipe that someone else posted about 1 year ago. Can't remember who it was--sorry.

***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.*******


This sounds great!
Are the recipes for the Orange Curd & the Champagne Frosting in CC Recipes? If not could you post those also so.
Any other suggestions on champagne besides..a sparkling Moscato di Asti?

Thanks....I LOVE this thread!!
I'll add my "Perfectly White Wedding Cake" tonight.

mkolmar Posted 29 Jun 2007 , 6:45pm
post #143 of 426

txkat--can't thank you enough for posting that recipe about 1 year ago!!!! LOVE IT!!

flavacakes Posted 29 Jun 2007 , 7:08pm
post #144 of 426

mkolmar- The mimosa cake sounds awesome! I would also love the orange curd filling and champagne buttercream recipes too!

notjustcake Posted 29 Jun 2007 , 7:10pm
post #145 of 426
Quote:
Originally Posted by mkolmar

here is a recipe that someone else posted about 1 year ago. Can't remember who it was--sorry.

***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.*******


Can you really tell there is champagne is this cake? sounds like a yummy cake

mkolmar Posted 29 Jun 2007 , 7:20pm
post #146 of 426

The mimosa cake is actually Txkat's recipe. IT ROCKS!!! Can't thanks her enough for that one!

I do have a recipe for orange curd and champagne buttercream but I'll have to look for them later--darn those kids.

Chericakes Posted 29 Jun 2007 , 7:31pm
post #147 of 426

I definately am going to have to try that mimosa cake. If it tastes as good as it sounds, I can't wait! I might just make it for someone else too! He He I would love the recipe for the orange curd and champagne buttercream. Do you just substiute the lemon juice and rind for orange juice and rind? Humm curious.

marecip Posted 29 Jun 2007 , 8:58pm
post #148 of 426

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.
...........................................................................................................

This is a very white cake even though I use real vanilla.
Soft crumb and almost fluffy texture & nice level tops.
Reminiscent of Angel Food cake but not as sweet or sticky

Fabulous with Raspberry filling (found on CC)
Takes well to many flavors.

***I get Watkin's Madagascar vanilla at Walmart.
Sometimes they even have the double strength.
It really does taste better with a good vanilla.

dabear Posted 29 Jun 2007 , 9:11pm
post #149 of 426

Wow! All these great recipes! Thank-you all for sharing!

mommarivera Posted 29 Jun 2007 , 9:22pm
post #150 of 426

These sound YUMMY!!!

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