SCRATCH BAKERS: Post BEST recipes!!! Part II (after crash!)

Baking By ceshell Updated 10 May 2010 , 5:52pm by Tor1985

mysonshines Posted 27 Apr 2009 , 12:16am
post #61 of 142

Yes, Ceshell, I LOVE the Hershey's choc recipe (with coffee for the water) and so does everyone I make it for. It is easily the best choc. cake for me. If only I could find such a reliable and delicious yellow scratch recipe!!!!

ceshell Posted 27 Apr 2009 , 12:25am
post #62 of 142

Ooh, mysonshines, it's actually not the Hershey's cake I was referring to - the Fudge Brownie Cake is on page three of the Hershey's THREAD because I horned in on that thread a while back icon_lol.gif. I used to think the Hershey's cake was the best cake, til I tried the SCW cake. But for some people, the SCW cake is just too darned chocolatey (no such thing for me!) so maybe the Hershey's is a good alternative to that one. I haven't had the Hershey's cake in about 4 years. If I had an infinite amount of money and time I'd totally do a taste test for my "favorite runner up" chocolate cake.

Sylvia Weinstock's classic yellow cake is pretty good, you might want to give it a try. I am sure there are more good yellow referrals if you can dig thru this thread and it's predecessor, and also there are scratch yellow/white threads in the archives. Happy searching...and baking icon_smile.gif

Narie Posted 27 Apr 2009 , 2:05am
post #63 of 142

I love the Hereshey's chocolate cake with coffee, a.k.a. Black Magic Cake. Simple to make and very chocolate.

giraffe11 Posted 27 Apr 2009 , 2:21am
post #64 of 142

The black magic cake is by far my favorite chocolate cake too......at least of hose I've tried. It is super chocolatey and comes out perfect every time.
My BIL's birthday cake was Black Magic, filled and iced with whipped chocolate ganache and then covered with chocolate glaze. Yum.....chocolate overkill! So rich. But BIL says he will have it every year, thank you.
Heather

Oh....also wanted to add that saying "the hershey's recipe on the cocoa box" is kind of useless, as they change the recipe printed there from time to time. So, please be more specific, if you can. thumbs_up.gif
I have an entire pamphlet of chocolate cake, icing and brownie recipes that all are, or have been, featured on the hershey's cocoa container.

kjgjam22 Posted 27 Apr 2009 , 2:40am
post #65 of 142
Quote:
Originally Posted by jessfmaldonado

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




a great rum cake that i use all the time is from www.recipegoldmine.com

its called almost tortuga rum cake.

http://www.recipezaar.com/Almost-Tortuga-Rum-Cake-108524


its a very nice reicpe. no fail. dont underbake it. it may look like its too wet but let it bake. icon_smile.gif you can 1/2 the recipe for the soaking mix. its too much otherwise. i love this cake no changes.

timhenk Posted 27 Apr 2009 , 3:31am
post #66 of 142

I love Martha Stewart's Red Velvet Cake. By far the best I've ever tried. Not sure if you can find it online, and I wouldn't post it without her majesty's permission...

mclaren Posted 27 Apr 2009 , 6:50am
post #67 of 142

i tried the white coconut (or decadent?) cake someone pasted from epicurious, in the old thread.

i'm not disappointed with the taste (love the taste), however i was expecting a white cake, but the color was kinda very pale yellow (i guess, from the yolks?).

anyone tried this cake, but got a white colored cake?

my 2nd attempt, i tweaked the recipe a bit, instead of 4 eggs separated, i subbed with 8 egg whites. i wanted to flavor the cake with lychee (it's oriental / asian) flavor, so i subbed the coconut milk with milk, only dumb me, i used full cream evaporated milk, so the milk itself was already pale yellowish in color, so i still ended up not getting a white cake. grrrrrrr...
next time i will try subbing with fresh milk and omit the yolks, and see how it goes.

anyone successfully gotten it white without changing the recipe?

giraffe11 Posted 27 Apr 2009 , 12:01pm
post #68 of 142

That sounds like a Martha Stewart recipe for coconut cake (the pale yellow one) that was published in her Everyday Food magazine. It was OK, but we really wanted a white cake for the coconut too.
I am still in search of my perfect coconut cake recipe. I currently use a recipe I created from bits and parts of Martha, Paula Deen and Barefoot Contessa.

2sweetcookies Posted 2 May 2009 , 12:31am
post #69 of 142

mysonshines, try Martha Stewart yellow cake from her wedding cake book (may also be on her web site) and also Vanilla/yellow from th Mermaid bakery (although I prefer cake flour instead of AP). I use both and also very happy every time.

Does anyone have a good recipe for basic pound cake?

AKA_cupcakeshoppe Posted 2 May 2009 , 10:11am
post #70 of 142

has anybody tried the 1-2-3-4 cake recipe? i made it last week and it was so good. i read that bakeries use it as a business model, was wondering if any of you guys use it, too. icon_smile.gif

2sweetcookies Posted 2 May 2009 , 1:11pm
post #71 of 142

I think the 1-2-3-4 cake recipe is the same as the Mermaid Bakery recipe. Do you know if thats true?

AKA_cupcakeshoppe Posted 2 May 2009 , 2:37pm
post #72 of 142

oh wow! I think it is the same. 1-2-3-4 uses self rising flour and the mermaid bakery one has the baking powder and salt addition when you're not using self rising flour. so i guess what i made was the mermaid bakery recipe icon_smile.gif I suggest using cake flour though. it really made the texture so much better. when i first made the 1-2-3-4 recipe i used AP and i didn't like it, it kinda reminded me of cheap cake I'd get from a regular bakery. icon_sad.gif

sayhellojana Posted 2 May 2009 , 11:56pm
post #73 of 142

I've played with 1234 cakes. That was my go-to proportion for any flavor for a while, now I use Serious_Cake's recipe, which is actually pretty similar. I'm convinced that the shortening is key, it must do something different in the texture because it is SO consistant. always strong enough to torte and stack, but moist and soft and awesome to eat.

AKA_cupcakeshoppe Posted 3 May 2009 , 4:56am
post #74 of 142

sayhellojana, i think i read something about shortening in a book i have, something about how it's made and the molecules or whatever expand when baking so the cake is moist and tender. The book is downstairs though and am too lazy to get it. lol

sayhellojana Posted 3 May 2009 , 7:41am
post #75 of 142

lol. Don't worry about it. All I know is that it is cheaper than butter and makes an awesome cake!

en-passant Posted 3 May 2009 , 7:46am
post #76 of 142

1-2-3-4 is NOT a recipe, but applies to a type of cake. There are many different variations of this, and Mermaid Bakery yellow cake (WTH is yellow cake anyway? Yellow is a color, NOT a cake) is simply a variation on this. I didn't like The MB cake.

AKA_cupcakeshoppe Posted 3 May 2009 , 6:02pm
post #77 of 142

en-passant, can you link me to other variations of the 1-2-3-4 cake? Been looking for it, don't know what or how to search for it. TIA!

dandelion56602 Posted 3 May 2009 , 6:17pm
post #78 of 142

Every 1234 cake I've had is citrus. Maybe that's a southern variation

CakesByLJ Posted 3 May 2009 , 6:40pm
post #79 of 142
Quote:
Originally Posted by AKA_cupcakeshoppe

en-passant, can you link me to other variations of the 1-2-3-4 cake? Been looking for it, don't know what or how to search for it. TIA!




The basic 1234 cake is here: http://www.cooks.com/rec/doc/0,196,154181-232200,00.html
I think if you google it, you could find variations.. hth

en-passant Posted 3 May 2009 , 6:45pm
post #80 of 142

It basically starts with:

1 cup butter
2 cups sugar
3 cups flour
4 eggs

...Hence the 1-2-3-4.

I seen recipes with 3 eggs, or 2½ C flour, or 1 3/4 C sugar, or whatever. They're all just variations on the theme.

sayhellojana Posted 4 May 2009 , 1:32am
post #81 of 142

It's a ratio, very simple to follow and remember and tweak from there. Paula Dean uses it.

AKA_cupcakeshoppe Posted 4 May 2009 , 3:37am
post #82 of 142

so if you gonna do different versions of it, what will you change? the extract and the milk? I tried googling it before didn't find any variations.

sayhellojana Posted 4 May 2009 , 4:56am
post #83 of 142

I don't think there are variations exactly because it's not just one recipe. And yes, you would change the extract and the liquid. Careful though because liquids with different densities will bake differently. And if you are using a sweetened liquid you will have to remove some sugar, too.

Honestly, I find Serious_Cake's recipe much easier to tweak and I like the texture better.

AKA_cupcakeshoppe Posted 4 May 2009 , 7:37am
post #84 of 142

sayhellojana, it's hard to find shortening here icon_sad.gif

LaBellaFlor Posted 5 May 2009 , 3:24am
post #85 of 142

I am so happy there is a scratch cake discussion. I LOVE scratch cakes! I'm gonna try that 1-2-3-4 recipe & see what I come up with. Hopefully we all come up with a lot of ideas. Question, where can I find Serious_Cakes recipe?

sayhellojana Posted 5 May 2009 , 3:51am
post #86 of 142

Sorry to hear that, AKA! I didn't even think to look at your location.

Serious Cakes recipe is on youtube. Search "Yellow Cake Recipe" and it's the first one to pop up icon_smile.gif

lnb19 Posted 5 May 2009 , 3:23pm
post #87 of 142

Does anyone have a great tasting/great texture carrot cake recipe that DOES NOT contain coconut flakes and/or pineapples? Thanks

AKA_cupcakeshoppe Posted 5 May 2009 , 6:39pm
post #88 of 142
Quote:
Originally Posted by lnb19

Does anyone have a great tasting/great texture carrot cake recipe that DOES NOT contain coconut flakes and/or pineapples? Thanks




http://www.cakecentral.com/cake_recipe-6073-13-Carrot-Cake-Straight-Up.html

haven't tried it yet though cause i like carrot cake with pineapple.

sayhellojana, NP. icon_smile.gif I wanna try serious_cake's recipe, IF i can find shortening.

lnb19 Posted 6 May 2009 , 12:54am
post #89 of 142

thanks aka_cupcakeshoppe! icon_biggrin.gif

glendaleAZ Posted 15 Feb 2010 , 7:02am
post #90 of 142

I made Cakeman Raven's RV cake this weekend and it was so good. Best RV cake I've tasted.

Cakeman's Recipe

2 1/2 cups of cake flour
1 1/2 cup of sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cocoa powder
1 cup of buttermilk
2 eggs
1 tsp. distilled vinegar
1 1/2 cup of oil
1 ounce red food coloring
1 tsp. vanilla

Yelds: Three, 9-inch layer cakes
Baking Time: 15-20 minutes, 325 degrees pre-heated oven

Dry Ingridents:
Sift together all dry ingredients.
2-1/2 cups of cake flour, 1 1/2 cups of granulated sugar, 1 teaspoon of baking soda, 1 teaspoon of fine salt and 1 teaspoon of cocoa powder.

Wet Ingredients:
Add liquid in an electric mixing bowl and beat on medium speed until well incorporated.
1 cup of buttermilk, 2 eggs, 1 teaspoon of vinegar (white distilled), 1-1/2 cups of vegetable oil, 1 oz. of red food coloring and 1 tsp. of vanilla extract.
Frosting: 4 cups of Confectioners Sugar, 1 lb. of cream cheese (room temperature), 1 lb. of butter (softened) and 2 tsp. of vanilla. extract.


Slowly add dry ingredients to bowl, until all ingredients are combined.

Bake @ 350 degrees for 20-30 minutes.

Frosting: Mix together the cream cheese and the softened butter. Gradually add confectioners sugar until it reaches desired sweetness and smoothness. Add 2 teaspoons of vanilla extract and frost the cake.
Serves 10-12

I also baked Rose's RV and I found it to be a little dry.

Quote by @%username% on %date%

%body%