Scratch bakers...Whats you best recipe?

Baking By FancyLayne23 Updated 4 Jul 2008 , 2:14am by peacockplace

Naty Posted 3 Sep 2006 , 12:44am
post #31 of 73
Quote:
Originally Posted by ckkerber

I went to the library a couple of weeks ago and got every cake book I could find . . . my branch only had a few but I did a search of all local branches and requested that they send them all to my branch and then they called me when they were in. Great way to preview books without the added cost! And if there's one you fall in love with, then you know it's worth the $$$!

I also did this with polymer clay books because as I've read on here, you can learn how to mold fondant, etc . . . by reading books on clay molding.




Hi ckkerber,

I am looking to make crosses out of polymer clay...funny you should mention this. There are some that you bake the clay and others that you don't. I want to make cross favors that you can hang from a rear view mirror. Could you PM me if you have any tips for me? Have you worked with this clay before? I am totally NEW at this!

thanks,
Naty

imartsy Posted 3 Sep 2006 , 3:07am
post #32 of 73

What IS superfine sugar? I thought I remembered Domino's making it at one point in time - the box said "superfine sugar" - but I can't find it anymore and I'm so confused on what it is..... can anyone explain?

mom2csc Posted 3 Sep 2006 , 4:35am
post #33 of 73
Quote:
Originally Posted by bayougrl

I would love to get the Cake Bible, but it is so expensive. For now all I can do is drool over it at the book store. One day!




This might make the book more affordable icon_lol.gifhttp://f.chtah.com/i/9/276579820/coupon10email0831.htm

snarkybaker Posted 3 Sep 2006 , 5:10am
post #34 of 73

Superfine sugar is just that. It is a finer grind of sugar, just as Cake flour is a more finely milled flour than AP flour. Domino makes it, but I prefer the C&H that comes in 2 lb. cartons.

imartsy Posted 3 Sep 2006 , 7:07pm
post #35 of 73

Do you have to go somewhere special or order superfine sugar online? I don't see it in my grocery store - I was wondering if it was similar to powdered sugar - or if I put it through my sifter if that would help to make regular sugar "more fine". What is C&H?

MaisieBake Posted 3 Sep 2006 , 8:01pm
post #36 of 73

C&H is a brand.

Process regular (granulated) sugar in a blender or food processor to make good-enough superfine sugar.

Or to buy superfine, also check the grocery aisle with drink/liquor supplies (mixers, rose's lime, etc).

snarkybaker Posted 3 Sep 2006 , 8:07pm
post #37 of 73

My grocer sells superfine sugar, which is sometimes called Bakers sugar as well. But, yes, you can pulse regular sugar in the blender or food processor a few times and get a reasonable facimile of superfine sugar.

ckkerber Posted 11 Sep 2006 , 5:35am
post #38 of 73
Quote:
Originally Posted by Naty

Quote:
Originally Posted by ckkerber

I went to the library a couple of weeks ago and got every cake book I could find . . . my branch only had a few but I did a search of all local branches and requested that they send them all to my branch and then they called me when they were in. Great way to preview books without the added cost! And if there's one you fall in love with, then you know it's worth the $$$!

I also did this with polymer clay books because as I've read on here, you can learn how to mold fondant, etc . . . by reading books on clay molding.



Hi ckkerber,

I am looking to make crosses out of polymer clay...funny you should mention this. There are some that you bake the clay and others that you don't. I want to make cross favors that you can hang from a rear view mirror. Could you PM me if you have any tips for me? Have you worked with this clay before? I am totally NEW at this!

thanks,
Naty




I am so sorry it took so long for me to get back to you. I am actually very new to molding things, too. I have never really tried it but have a birthday cake to do for my son next week and wanted to try molded fondant figures. Of the books at the library that I looked at, I only checked out the ones that did people / animals but there were quite a few that did things along the lines of what you need.

A lot of people on this site use polymer clay books to get ideas for molding (that's where I got the idea to look into polymer clay books!) so you may want to post a general question to see if anyone can help. I bet someone would be able to! Sorry I couldn't be of more help.

TandTHarrell Posted 11 Sep 2006 , 5:45am
post #39 of 73

can someone please share a good red velvet cake please!!!!!!

ConnieB Posted 11 Sep 2006 , 5:55pm
post #40 of 73

Here is a red velvet recipe from CC!

I have not tried it but it sounds good!





http://cakecentral.com/cake_recipe-2259-Sarahs-Red-Velvet-Cake---a-tradition-of-excellence.html

usaribbon.gif

Naty Posted 12 Sep 2006 , 12:39am
post #41 of 73
Quote:
Originally Posted by ckkerber

Quote:
Originally Posted by Naty

Quote:
Originally Posted by ckkerber

I went to the library a couple of weeks ago and got every cake book I could find . . . my branch only had a few but I did a search of all local branches and requested that they send them all to my branch and then they called me when they were in. Great way to preview books without the added cost! And if there's one you fall in love with, then you know it's worth the $$$!

I also did this with polymer clay books because as I've read on here, you can learn how to mold fondant, etc . . . by reading books on clay molding.



Hi ckkerber,

I am looking to make crosses out of polymer clay...funny you should mention this. There are some that you bake the clay and others that you don't. I want to make cross favors that you can hang from a rear view mirror. Could you PM me if you have any tips for me? Have you worked with this clay before? I am totally NEW at this!

thanks,
Naty



I am so sorry it took so long for me to get back to you. I am actually very new to molding things, too. I have never really tried it but have a birthday cake to do for my son next week and wanted to try molded fondant figures. Of the books at the library that I looked at, I only checked out the ones that did people / animals but there were quite a few that did things along the lines of what you need.

A lot of people on this site use polymer clay books to get ideas for molding (that's where I got the idea to look into polymer clay books!) so you may want to post a general question to see if anyone can help. I bet someone would be able to! Sorry I couldn't be of more help.




I appreciate you taking the time to answer me. Its OK, I know this site is for cake stuff. Thanks again, Naty.

ckkerber Posted 12 Sep 2006 , 3:23am
post #42 of 73

Naty,

Try posting a question in The Lounge . . . I bet SOMEONE knows the answer! =)

Carol

Naty Posted 13 Sep 2006 , 1:24am
post #43 of 73

Thank you Carol! I had already posted that question. I did find a homemade version that I can try at home and is cheaper. I have lots of time to play with it.

Regards,
Naty

morg Posted 13 Sep 2006 , 6:22am
post #44 of 73

Thanks everyone for the generous recipes. thumbs_up.gif
I'm a little puzzled over the Cake Bible? Everyone is mentioning it being so expensive, but its only $23.10 on Amazon.com. Am I missing something here?

melissaanne Posted 20 Oct 2006 , 9:39am
post #45 of 73
Quote:
Originally Posted by FancyLayne23

Here I found the White Velvet cake recipe at a 911 baking forum through a web search. I am going to try this ASAP!


This cake is from "The Cake Bible" by Rose Levy Beranbaum. I recommend it to every person interested in cake baking. This is the best white cake I have ever had, and can be made in any flavor. The butter makes it a little on the "off white" side, but after you taste it, you really don't care! When people want a really great wedding cake, but they want traditional white, this is the cake I make. I have used this cake with many fillings & many buttercreams.

4 large egg whites / 135 grams
1 cup milk / 242 grams
2 1/2 tsp vanilla (or any extract flavor: almond, lemon, orange, etc.) / 9 grams
1 - 2 tablespoons lemon or orange zest (peel) or 1/8 teaspoon pure citrus oil
3 cups sifted cake flour / 300 grams
4 tsp baking powder / 19.5 grams
1 1/2 cups superfine sugar / 300 grams
3/4 tsp salt / 5 grams
12 Tbsp (1 1/2 sticks) unsalted butter, cut into cubes and then sit out to soften / 170 grams

Preheat the oven to 350 degrees F. Prepare 2, 8- or 9-inch round cake pans with bakers grease or vegetable oil spray and line the bottoms with rounds of parchment or wax paper.

In a 4 cup bowl, combine the egg whites, 1/4 cup milk, vanilla, and orange zest. Beat with a fork to combine. Set aside.

In your mixing bowl combine the flour, baking powder, sugar and salt and mix with the paddle on low speed for 30 seconds to incorporate. Add the butter cubes to the dry ingredients and the remaining 3/4 cup of milk. Mix on low until the mixture is moistened. Scrape the bowl and increase the speed to medium and beat 1 1/2 minutes. Scrape and gradually add the egg white mixture in three batches, beat 20 seconds after each addition, then scrape the bowl each time.

Pour into the prepared pans and smooth the top. Bake 30+ minutes until the top is light brown and springs back when lightly touched. The sides should not shrink back from the pan until after you remove it from the oven.

Remove cake from oven and let cool 10 minutes in the pan, then turn the cake out onto cooling racks. Cool completely and finish with your favorite frosting. You can also wrap well and freeze for up to 2 months.

From The Cake Bible, by Rose Levy Beranbaum




Does anyone know how long this keeps? I'm looking for a recipe that I can freeze and take out four days before the wedding to decorate- the cake has to go on a plane and then in the car four hours!! any other suggestions?

snarkybaker Posted 20 Oct 2006 , 5:25pm
post #46 of 73

I freeze cake bible white velvet cake all the time. I do like to soak mine in a cointreau-valiina bean syrup first though.

ckkerber Posted 20 Oct 2006 , 9:16pm
post #47 of 73

Oh, wow. If you don't mind, I'd LOVE the cointreau-vanilla bean syrup recipe! I have never used a simple syrup but that flavor combo may just be a reason to try one!

cookiemookie Posted 20 Oct 2006 , 9:38pm
post #48 of 73

My best is the" Velvet Underground Cake" from Rosie's Bakery.
It consist's of her famous Chocolate Sour Cream Layer Cake
Hot fudge filling
And Mocha buttercream Icing! It's delicious.

It's from the cookbook, All-Butter.Fresh Cream-Sugar Packed Baking book by Judy Rosenberg. It's one of my favorite cookbooks. icon_biggrin.gif

destini377 Posted 7 Dec 2006 , 6:19pm
post #49 of 73

Wow! Love this thread! Hope it continues! icon_biggrin.gif

Susecita Posted 8 Dec 2006 , 12:58am
post #50 of 73

I have been experimenting both with white/yellow (just a staple one of this) without much success. I have my personal favorite--the traditional Puerto Rican cake that is posted here but its more on the denser side, not as sweet side that people in the states are used to. It reminds me of home. For the longest time I have been trying to find THE perfect white or yellow and the perfect chocolate. Well I think that I finally found my chocolate (after trying a bunch from the Cake bible and a couple of recipes from this site that would not satisty my palate) I used Scott Wooleys tweaked recipe from egullet but tweaked it a bit more myself. People adored this cake yesterday. I got an immediate request for chocolate cake from this guy (a guy loving chocolate?! woa) so it is now my staple. I am posting it below w. my changes. Now, for the white, I used Sarah Phillips recipe and found it good in taste but doughy too doughy even for me. This is the second time Ive made it and its the same. Doughy and bland. I have tried the White Velvet from Cake Bible and rembered it being good. Have not tried it again but after last night's fiasco with Sarah's cake I am having a tasting soon at work to find my staple. This thread is awesome.


Chocolate Fudge Cake

combine, cover, and let cool to room temp:
1-1/2 cups cocoa (I used Dutched processed though recipe calls for natural. I preferr Dutch any time I can use it)
1-1/2 cups boiling coffee with a quick pinch or two (maybe 1/2 to 1 tsp of espresso instant coffe---i used turkish coffe finely ground at coffe shop)

Then add:
1 cup buttermilk
2/3 cup oil
2 tsp vanilla

Combine separately and set aside:
3 cups AP flour
1-1/2 tsp baking soda
1 tsp salt

Cream together:
3/4 cup softened butter
2 cups sugar

Add one at a time, beating well:
3 eggs

Add flour mixture altnernating with the cocoa mixture, ending with the flour. Bake at 275-300 degrees for 45-55 minutes. Cool 5 minutes in pan. Unmold and wrap in plastic and freeze immediately to shock the cake into smoothness.

peacockplace Posted 8 Dec 2006 , 1:26am
post #51 of 73

Great thread! I've got to get the Cake Bible!

ckkerber Posted 8 Dec 2006 , 2:33am
post #52 of 73

Someone on another cake site introduced me to the King Arthur's White Cake and it is by far my favorite recipe! I absolutely love it and it is my "go-to" recipe for white cakes. It also does really well with substitutions (the cake calls for a cup of milk, I've substituted a cup of brewed Vanilla Chai Tea and it makes the most delicious Chai Tea Cake. I make this with the WBH House Buttercream which calls for a cup of boiling water and I sub that out for another cup of brewed Vanilla Chai Tea and it's heavenly!!! Of course, when subbing tea into the buttercream, I can only do it for cakes where I'm coloring the icing because with the tea added to the buttercream you won't get a white icing, more of a cream one). Here's the recipe:


King Arthur White Cake

8 tablespoons (1 stick, 4 oz.) butter, softened
1/2 cup (3-1/4 oz.) vegetable shortening
1 tablespoons (1/2 oz.) baking powder
1-3/4 cups (12-1/4 ounces) sugar
3/4 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon almond extract

-- Cream together until light. 5 min. or more.

5 large egg whites (6 to 7 oz.)

-- Add egg whites one at a time and beat well after
each addition.

2-3/4 cups (11 oz.) cake flour
1 cup (8 oz.) milk

-- Stir in flour and milk, alternating between the
two, starting and ending with the flour. (i.e. 1/3
flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour)

-- Bake at 350. 25-35 minutes or until done.

eagerlearner Posted 8 Dec 2006 , 2:56pm
post #53 of 73

Nigella Lawsons buttermilk birthday cake. Sandwiched it with choc b/c for a birthday. Turned out fantastic!! I'll type it up some time.

TheKookieWench Posted 8 Dec 2006 , 5:25pm
post #54 of 73

Hands down my favorite yellow cake recipe is The All-American Yellow Downy Cake from "The Cake Bible". So soft and so tasty. I made them into cupcakes the other night and slathered them with the quick buttercream recipe from Williams Sonoma and they were gone the next day! I'm looking forward to trying other recipes from her book.

mysonshines Posted 8 Feb 2007 , 4:18am
post #55 of 73

Great thread- thanks. Someone asked this a couple pages back (sorry, I can't remember the name, Dutcher?) Anyway, I would love to know the answer, too.

Quote:
Quote:

About the white velvet cake--Can you really taste the lemon zest? Can this be omitted and still taste good? or is it really worth putting in the lemon zest?


melysa Posted 8 Feb 2007 , 4:30am
post #56 of 73

yum!!! making me HUNGRY!

ladybug03 Posted 8 Feb 2007 , 4:40am
post #57 of 73
Quote:
Originally Posted by imartsy

Has anyone heard of "The Wedding Cake Book" by Dede Wilson? I was wondering about her recipes - her other book "Wedding cakes you can make" some people have said the recipes were dry.... what about the recipes in this other book? They sound soooo yummy!!!




I recently purchased her "Wedding Cakes You Can Make" and tried her Essential Yellow Cake (I don't usually bake from scratch so her book was perfect w/all the detailed instructions). I liked the flavor, but found it VERY dry after just 1 day. Now...she suggests using a moistening syrup because of that very reason and I didn't do it...sooooo...that probably would change my opinion...I may try again!

newlywedws Posted 9 Feb 2007 , 4:56am
post #58 of 73

It would have to be the red velvet cake that's been past down in my family (I posted it to the CC recipe section "Sarah's red velvet")...I've never had anything but compliments, it's just so incredibly delicious.

DH tells me that I'm the type that would challenge anyone over whose RVC is better icon_redface.gif

CakePhun Posted 9 Feb 2007 , 8:46pm
post #59 of 73

I recently tried David's Yellow cake from this site. It is my yellow staple now. The flavor was amazing and with all the leftover egg whites I made Meringue cookies (that were a total hit and nothing wasted). I highly suggest this cake. Thanks!

nglez09 Posted 9 Feb 2007 , 9:02pm
post #60 of 73

My best is my chocolate cake w/ my "chocolate filling". Really good.

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