ceshell Posted 18 Mar 2008 , 5:36am
post #1 of

Haha, I am beginning to feel like a broken record icon_biggrin.gif. Any time I get an email notification for one of these corrupted threads I'm trying to start a new thread!!

So...here goes... Hi everyone, in case you haven't noticed, every time someone posts to an old thread that was affected by the crash (i.e. it existed before the crash but also had posts since Oct 2007), the new post gets buried amongst the corrupted pages. If someone posts a new message to the thread, you get an email message notification, but then you can't find the new post. Heath recommended that rather than try to continue to post on threads that have corrupt data, we should just start new threads.

SO I thought it might be a good time to start the Part II / Continued version of the SCRATCH BAKERS: Post your BEST recipes!!!!!!!!! thread.

Here is a link to the original thread, 26 pages of fantastic SCRATCH recipes (and tips on how to make them turn out great) dating from June '07 to Sept '07 http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=365233&postdays=0&postorder=asc&&start=0
If you posted after Oct 13 your post is gone, and that includes the fantastic white cake bakeoff I remember...

So please, add your previously posted (after Oct 13) or new amazing scratch cakes HERE to this thread, but for anyone new to the topic, please go back to the old thread and read some of those AMAZING recipes before posting yours here, to avoid duplicates.

Note that if you dig into that old thread, pages 1-26 are intact and it APPEARS that there is a p. 27-28...but those are actually "no post exists" pages and you won't get anywhere by clicking on them. New posts made to that thread get buried on p.26 (right now), which makes them hard to dig up. (When the rest of us get the email notification, it links us to the blank pages at the end.)

141 replies
AKA_cupcakeshoppe Posted 18 Mar 2008 , 5:57am
post #2 of

let's get this rolling icon_smile.gif i loved that thread

playingwithsugar Posted 18 Mar 2008 , 8:30am
post #3 of

Ditto!

Theresa icon_smile.gif

bobwonderbuns Posted 18 Mar 2008 , 5:31pm
post #4 of

thank you for starting this new thread -- when I get notices from the pre-existing thread it comes up as no posts available for this thread... icon_cry.gif

bashini Posted 6 May 2008 , 9:43am
post #5 of

Wow, this is a great thread and I'm loving it. Thank you so much for starting this again.

I found two wonderful recipes from the CC recipe index.

First one is a Carrot cake from doc_farm. It is so moist and everybody loved it. Here is the link,

http://www.cakecentral.com/cake_recipe-2125-CARROT-ORANGE-CAKE-WITH-CREAM-CHEESE-FROSTING.html

Next one is called Heavenly White Cake. Sorry I don't know who posted it, but Thank You. Here is the link,

http://www.cakecentral.com/cake_recipe-1171-Heavenly-White-Cake.html

I made this white cake few weeks ago and I filled it with Strawberry Curd and I mixed some curd with Ganach and covered the cake with it. It was SO Yummy.............

I make curd from a recipe from Epicurious. Here is the link if anyone want to check it out. You can use any fruit you fancy.

http://www.epicurious.com/recipes/food/views/15128

Amia Posted 6 May 2008 , 7:04pm
post #6 of

Do any of you have a good recipe for red velvet cake? I made one the other day and it was good, but I thought it could've been better.

hsswoosh Posted 6 May 2008 , 7:42pm
post #7 of

what exactly is scratch baking??

vteventrider Posted 6 May 2008 , 7:56pm
post #8 of

ceshell,

Thanks for starting this one back up. I am always on the hunt for good new scratch recipes.

hsswoosh,

Scratch refers to not using a box mix.

Trixyinaz Posted 6 May 2008 , 8:07pm
post #9 of

Here is a simple basic chocolate cake (the only one I make) that is pretty much fail proof:

http://www.recipezaar.com/58134

And here is my new favorite carrot-cake recipe:

http://www.recipezaar.com/73825

Trixyinaz Posted 6 May 2008 , 8:10pm
Quote:
Originally Posted by amia1024

Do any of you have a good recipe for red velvet cake? I made one the other day and it was good, but I thought it could've been better.




I tried one on epicurious.com and I think I over cooked it. It was dry to me, and several other reviewers said their's was dry also. The two RED VELVET freaks at work said mine was at the top of their list despite being a little dry. Here it is:

Red Velvet

http://www.epicurious.com/recipes/food/views/108256

Amia Posted 7 May 2008 , 10:16pm

Thanks Trixy! I'm going to use that to make my uncle's deployment going-away cake. He's going to Iraq and red velvet is his all-time fave!

mkolmar Posted 7 May 2008 , 10:53pm

hsswoosh-scratch baking is when you don't use a mix for your cakes or other food items.

Thanks for starting this thread up again. For awesome scratch coffee-chocolate chip muffins check out recipezaar. I have people going crazy over them. (I'm horrid on a computer so I can't post the link--how bad is that icon_redface.gif )

dandelion56602 Posted 11 Aug 2008 , 9:01pm

Craftyone65, you were looking for Kate Sullivan's One Delicious Chocolate Cake. Here's the link I've found. Not tried it yet, but would like to know how intense the chocolate flavor is & what the texture is like if anyone tries it (there's a description on the page, but would like more opinions). http://lick-the-spoon.blogspot.com/

Also wondering about the flavor of the chocolate cake on the back of the Hershey's tin

sadiepix Posted 11 Aug 2008 , 9:13pm

Oh neat!
I never saw the old thread, I will go read as much as I can of it!

I posted some of my scratch recipes recently in the Recipe Tips and Ideas section, under the "Top Shelf" cake thread, about cakes with alcohol. There are a few box tips in there, but only because they were requested.

Once I read through I will see what I have to post!

I would love to see/have a white cake bake off..always looking for better/more white cake recipes.

Thanks--going to read now!

fearlessbaker Posted 11 Aug 2008 , 9:19pm

This is terrifac! A big Thank-You. I will be making Kate Sullivan's cake very soon for a purse cake and will let you all know how it turns out. I love it when we get recipes from books we may already have. Now, I have to try Collette's Bourbon Cake too. Oh almost forgot, I am going to be making the ginger icecream that was on the Lick the Spoon Blog.

diabolicdesire Posted 11 Aug 2008 , 9:21pm
Quote:
Originally Posted by dandelion56602

Craftyone65, you were looking for Kate Sullivan's One Delicious Chocolate Cake. Here's the link I've found. Not tried it yet, but would like to know how intense the chocolate flavor is & what the texture is like if anyone tries it (there's a description on the page, but would like more opinions). http://lick-the-spoon.blogspot.com/

Also wondering about the flavor of the chocolate cake on the back of the Hershey's tin






I was checking out the kate sullivan's chocolate cake recipe and I'm not understanding how to read part of the ingredients list. For example :

1 ý cups unsweetened cocoa powder
1 ü teaspoon salt

What does the A symbol mean? I've never seen a recipe written like that before.

fearlessbaker Posted 11 Aug 2008 , 11:09pm

I have my copy in front of me. Are you referring to One Delicious Chocolate Cake? Mine does not have the symbol you are talking about. I'm guessing that it means "and." Mine says "11/2 (150 gm) unsweetend chocolate." It's interesting though my book doesn't have an index.

ceani Posted 11 Aug 2008 , 11:22pm

on the old post people seem to really like the shubox white cake but it calls for coconut cream. what can i use instead because some family members are allergic to coconut.

dandelion56602 Posted 12 Aug 2008 , 4:41am

I think it's probably just a typo or means &.

Fearlessbaker, if you have the weights could you please pm them to me. I'm trying to get away from measuring cups & it would be so much easier if it's aready calculated. Also, does the recipe in the book say what size pans to use or how much batter this recipe yields?

maimai16 Posted 12 Aug 2008 , 2:10pm

i'll be watching this thread... i'm on hunt of a good vanilla/white/butter cake and chiffon too icon_biggrin.gif

ibmoser Posted 12 Aug 2008 , 10:31pm

That symbol in Kate Sullivan's recipe is supposed to be one-half on the flour and cocoa powder and one-fourth on the salt. One-half on the buttermilk, butter, and coffee. Something in the software can't read a fraction and posts it as that diamond with a question mark in it.

diabolicdesire Posted 12 Aug 2008 , 10:45pm
Quote:
Originally Posted by ibmoser

That symbol in Kate Sullivan's recipe is supposed to be one-half on the flour and cocoa powder and one-fourth on the salt. One-half on the buttermilk, butter, and coffee. Something in the software can't read a fraction and posts it as that diamond with a question mark in it.





Okay, thanks. I thought thats what it was but just wanted to be sure.

SeriousCakes Posted 12 Aug 2008 , 11:59pm

Here's the recipe I use, always a success icon_biggrin.gif

http://www.youtube.com/watch?v=fYQ-dryteww

farmom3 Posted 13 Aug 2008 , 12:28am

thank you so much for starting this post I am looking for a good recipes.

jessfmaldonado Posted 13 Aug 2008 , 1:17am

ohhhhh I love this thread!!! Does anyone have a really good rum cake recipe. My BiL wants me to make one for his baby shower. I really cant find a good recipe. Thanks so much!!!

Jessica

Gatorfan01 Posted 13 Aug 2008 , 1:52am
Quote:
Originally Posted by jessfmaldonado

Does anyone have a really good rum cake recipe.




The very best rum cake recipe is the Bacardi Rum Cake. thumbs_up.gif You can find one recipe here: http://www.recipezaar.com/14499

Good luck!

sugarycreations Posted 13 Aug 2008 , 3:11am

Don't remember where I found this, but have been using it a lot for the last 4-5 months. My family can't seem to get enough of it. I have used the icing as is, not used the mini chocolate chips & used a chocolate buttercream. Doesn't matter; they're crazy about it. And we are a SERIOUS group of chocoholics! <G> A couple of times I had chocolate malted milk powder & I used it. (The theme at my house is NEVER too much chocolate.)



Chocolate-Malted Layer Cake with White Chocolate Frosting

½ cup unsweetened cocoa   1 ¾ cup sugar
½ cup instant malted milk powder  3 eggs
1 ¾ cups flour   4 oz unsweetened chocolate melted
1 tsp baking powder   2 tsp vanilla
½ tsp baking soda   1 ¾ cups chocolate milk
â cup vegetable shortening    
Heat oven to 350âF. Combine cocoa and malt powder in a small bowl. Grease three 9X1 ½ inch round baking pans and lightly dust each with 1 teaspoon of the cocoa-malt mixture. In a medium bowl stir together the flour, remaining cocoa-malt mixture, baking powder and baking soda. Set aside.
In a large mixing bowl beat the shortening on medium-high speed 30 seconds. Add sugar and beat until combined. Reduce speed and add eggs, one at a time, beating 30 seconds after each addition. Beat in chocolate and vanilla. On low speed alternately add flour mixture and chocolate milk, until thoroughly combined. Scrape batter into prepared pans. Smooth batter with a spatula. Gently tap pans on counter top a few times to release air bubbles and level batter. Bake 17 to 20 minutes. Cool in pans on wire racks, 10 minutes. Remove cake from pans and cool completely.


White-Chocolate Frosting
1 ½ cups heavy cream   1 pound white-chocolate chips
¾ cup butter   1 tsp vanilla
¼ cup confectionersâ sugar   â cup mini semisweet chocolate chips  
In a large saucepan, bring cream, butter and sugar to a boil. Remove from heat and stir in white-chocolate chips Let stand 3 minutes. Add vanilla and whisk until smooth. Pour into a mixer bowl and chill 2 hours or until thickened but pourable. Beat on high speed until fluffy. Fold in chocolate chips.

dandelion56602 Posted 13 Aug 2008 , 3:16am

Where do you find malted milk powder?

sugarycreations Posted 13 Aug 2008 , 3:26am

In the grocery store. The restaurant supply place in town has it also I noticed the last time I was in there. Needless to say, considering the price difference, I'm buying it there next time!

dandelion56602 Posted 13 Aug 2008 , 5:13am

Where in the grocery & what brand do you use?

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