FatFace Posted 18 Apr 2008 , 2:31pm
post #1 of

As a scratch baker I have experimented with many recipes. Could you please give me a GOOD thumbs_up.gif scratch cake recipe that you use often? I would prefer basic butter/yellow cake and white cake recipes. Thanks icon_biggrin.gif

27 replies
Ironbaker Posted 18 Apr 2008 , 2:47pm
post #2 of

Here's a good thread to take a look at:

http://www.cakecentral.com/cake-decorating-ftopict-365233-scratch.html+recipe

Most of it should be there but I think some of it was lost due to the Post Crash of 2008.

There's a lot of good ones there!

tiptop57 Posted 18 Apr 2008 , 2:48pm
post #3 of

icon_sad.gif Oh dear, so sorry as that is the one thing I don't share as I also enter baking competitions and they are my Grandmothers tweaked recipes.

But here is a bump to get the thread moving for you. icon_lol.gif

vteventrider Posted 18 Apr 2008 , 5:01pm
post #4 of

I love the yellow and white recipes from the Cake Bible and the Cake Book as well as Alton Brown's yellow cake recipe. I use them all the time and get rave reviews everytime. I do like to use a little simple syrup on all my cakes since scratch is more dense than box. I do this with different liquers or flavors or anything else that strikes me. Hope that helps!

tchrmom Posted 20 Apr 2008 , 1:55am
post #5 of

I like the ones in Cake Decorating for Dummies. Their yellow one and their chocolate one are both good. So is their italian chocolate wedding cake (which involves the chocolate cake) buttercream and ganache. Good luck.

Kitagrl Posted 20 Apr 2008 , 3:46am
post #6 of

I'm not usually the whiney type, but as a scratch baker AND someone who doctors cake mixes, I tend to get a little irritated at the tone I've seen SEVERAL times on this board about "Scratch bakers ONLY" as if there is something better about them. My customers adore my doctored cake mixes as much as they love my scratch recipes. Whatever I use, I only use tried and true recipes that make people say "YUM", whichever type it may be.

The title of this thread could easily be "Looking for delicious scratch yellow cake" or something.

I'm sorry if I sound petty, its just that I see this type of title alot: "Scratch bakers ONLY" around here and its starting to get annoying. Some of us do both, and a few years ago I was only doing mixes....we are all in different stages of learning and decorating and its really not fair to get some kind of snooty attitude about people who use cake mixes.

Ya know? I'm still smiling....hope I don't get blasted for this...but its just something I've seen off and on for several months now so I decided to step out and say something.

TheButterWench Posted 20 Apr 2008 , 4:08am
post #7 of

I totally agree with tiptop and kitagirl. I don't mind sharing a doctored recipe but my scratch recipes are my own due to research, time and development and I'm not about to hand them over just cos someone asks.

If you want a good yellow recipe I suggest you do what a lot of us do, internet search and trial and error.

beccakelly Posted 20 Apr 2008 , 4:15am
post #8 of
Quote:
Originally Posted by Kitagrl



I'm sorry if I sound petty, its just that I see this type of title alot: "Scratch bakers ONLY" around here and its starting to get annoying. Some of us do both, and a few years ago I was only doing mixes....we are all in different stages of learning and decorating and its really not fair to get some kind of snooty attitude about people who use cake mixes.

Ya know? I'm still smiling....hope I don't get blasted for this...but its just something I've seen off and on for several months now so I decided to step out and say something.




i don't think its implying that scratch baking is better. its just that when you have a question about scratch baking, you want the opinion of people who have experience doing it! i'm sure you know that scratch baking is a whole other ball park than using a mix, and if you don't bake from scratch then you won't know all the ins and outs. for example, i posted a question about baking scratch cakes on wednesday for sat events. i wanted the opinion of people who have done it with scratch cakes, not mixes due to the lack of preservatives. the majority of responses i got were from mix users telling me to freeze my cakes. icon_sad.gif i got a little frustrated since that was clearly not the answer to my question!!

am i even making sense or am i just rambling now? lol. anyway, i wouldn't get upset, people are just looking for advice from those with the experience in baking from scratch. i'd guess that almost all of us started out using mixes (me included).

Kitagrl Posted 20 Apr 2008 , 4:29am
post #9 of

Hm. I freeze my scratch cakes! They turn out just as nice if not better, just like the mixes. But that's beside the point...

I'm just talking about the undercurrent of an attitude I've detected and I guess tonight I just got fed up. Technically, there's really no harm in your thread attracting a "mix baker"? All you have to do is smile and nod a "thanks", really, instead of saying "Oh...I only want to talk to a SCRATCH baker." I'm exaggerating of course, just to make the point. icon_smile.gif

I mean...what if I started out a thread "For people who know how to make 3D cakes ONLY". That would send the idea that only people who can do carved 3D work are important enough to read my thread. Why couldn't I just put "Question about 3D cake". That leaves the thread open to anyone who wants to reply...and whether or not the replies are actually helpful to me technically does not matter, because some of them will be helpful.

Am I just rambling nonsense, or...? I feel like I am. I should be in bed. LOL.

beccakelly Posted 20 Apr 2008 , 4:45am
Quote:
Originally Posted by Kitagrl


I mean...what if I started out a thread "For people who know how to make 3D cakes ONLY". Why couldn't I just put "Question about 3D cake".




i guess i just see both of those post titles as being equal. i wouldn't see anything wrong with someone posting it either wayl


Quote:
Originally Posted by Kitagrl

Hm. I freeze my scratch cakes! They turn out just as nice if not better, just like the mixes. But that's beside the point...




as i stated on the other thread, brides in this area are very prejudiced against frozen cakes. i personally see nothing wrong with it, but the brides do. i'm not willing to fight that battle and i'm not willing to lie to them. so i am adamant about not freezing. it has nothing to do with taste, its just marketability.

and i will say, freezing cakes DOES make them more dense, and when you bake from scratch you're cakes are already more dense than most people are used to. so there IS a textural difference that i find quite distinct. but this is off topic.

waywordz Posted 20 Apr 2008 , 6:18am

I don't have any recipes I can give you either, most of them are still marked " under construction." I started trying my hand at it a while back when I had a lot of people asking me "Is this scratch?" I felt a little like you did kitagirl. More than a few were critical people in the story of my life. Then I realized I wanted to come up with my own recipes so that my cakes would be "all" mine. It feels good when it goes right and the flower beds get extra nutrients when it doesn't. (Can roses get fat?) Its fun either way. Good luck. And keep trying. : )[/i]

revel Posted 20 Apr 2008 , 6:47am
Quote:
Originally Posted by tiptop57

icon_sad.gif Oh dear, so sorry as that is the one thing I don't share as I also enter baking competitions and they are my Grandmothers tweaked recipes.

But here is a bump to get the thread moving for you. icon_lol.gif




LOL..this reminds me of an episode of the Desperate Housewives..when Bree's new neighbour won't share her recipe!( I think it was for pie) The Bree tires to break into her house to get it! Watch it tiptop57 i might be lurking in your bushes! Hahaha!

tania9 Posted 20 Apr 2008 , 6:57am

I LOVE cooking scratch cakes, I guess mostly because it's how my mum used to do it. I rarely use box mixes, I have tried doctoring some, but to me it just seemed easier to do it from the start, atleast I know what's going into it.
epicurious . com have some amazing cakes, like chocolate stout and a beautiful spice cake and all have written reviews.

I have no problem giving you my favourite cake vanilla cake icon_smile.gif
Trial and error can take ages, so I understand why you'd be looking for other people's favourites.
It's actually the Magnolia Bakery cupcake batter, but I love it for either cupcakes or cakes. It's quick and easy. I could eat the batter with a spoon.. YUM!


Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.


RECIPE
* 1 1/2 cups self-rising flour
* 1 1/4 cups all-purpose flour
* 1 cup (2 sticks) unsalted butter, softened
* 2 cups sugar
* 4 large eggs, at room temperature
* 1 cup milk
* 1 teaspoon vanilla extract


In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20â25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Kitagrl Posted 20 Apr 2008 , 1:10pm

Yep some websites have some great rated cakes!

True, about the density....

And also true that some people have something against freezing and nonscratch... I had a lady raving about her 3D cake and then started asking questions....when she found out (by point blank asking questions) about the freezing and that one of the flavors was doctored cake mix (I use only tried and true consistencies for 3D work, I have a nice dense scratch chocolate but not a vanilla I like yet) you could just see her trying to have a poker face about both issues. She was still smiling and friendly yet I saw her eyes were slightly startled. I use freezing as a way to make the cakes better, most people do see it as something lazy or non-fresh. And truly, people LOVE my doctored mixes, but they don't know that's what they are...and I hope they do not ask.

stephanie214 Posted 21 Apr 2008 , 12:28am

A little humor:

Haven't people heard of ICE CREAM CAKE which is kept frozen icon_surprised.gificon_lol.gif

On the serious side;

Our FatFace was simply asking the scratch bakers for the answer to her/his question since they would have more knowledge using scratch with no negativity aimed towards us "box users" icon_wink.gif .

thumbs_up.gif

ceshell Posted 21 Apr 2008 , 12:57am

Somewhere in that great scratch thread is a link to the Rebecca Rather/Pastry Queen cake called "white on white buttermilk"...it is soooooo good, it's my go-to recipe for white/yellow cake. Here's a link to the recipe too http://recipecircus.com/recipes/Catgurrl/Cakes-Tortes/White-on-White_Buttermilk_Cake_with_Jack.html There's also a great scratch-white cake thread around but goodness knows if it survived the crash.

I've also seen quite a few raves for Toba Garrett's yellow cake although I've yet to try it myself.

IHATEFONDANT Posted 21 Apr 2008 , 10:31am
Quote:
Originally Posted by Kitagrl

I'm not usually the whiney type, but as a scratch baker AND someone who doctors cake mixes, I tend to get a little irritated at the tone I've seen SEVERAL times on this board about "Scratch bakers ONLY" as if there is something better about them. My customers adore my doctored cake mixes as much as they love my scratch recipes. Whatever I use, I only use tried and true recipes that make people say "YUM", whichever type it may be.

The title of this thread could easily be "Looking for delicious scratch yellow cake" or something.

I'm sorry if I sound petty, its just that I see this type of title alot: "Scratch bakers ONLY" around here and its starting to get annoying. Some of us do both, and a few years ago I was only doing mixes....we are all in different stages of learning and decorating and its really not fair to get some kind of snooty attitude about people who use cake mixes.

Ya know? I'm still smiling....hope I don't get blasted for this...but its just something I've seen off and on for several months now so I decided to step out and say something.




I didn't see anything "snarky" about the thread title or the question.

Scratch bakers would know better about scratch recipes and there are plenty of scratch bakers out there that use mixes as you do. And the title asks that they respond not that only scratch bakers could read the thread.

What is wrong with members asking advice from scratch bakers? Many clients of mine are very curious about what goes into their cakes and are specifically asking whether I bake from scratch or use box mixes. I guess I get annoyed at box mix bakers who do everything they can to hide that fact from their clients. Why? If they have a good product they should not be afraid to admit they use box mixes as a base for their cakes. If you act like your cakes are substandard people will get that idea as well.

FatFace Posted 21 Apr 2008 , 1:05pm

I would like to thank everyone who gave me a positive reply to my post and answered the simple question with a scratch recipe you have found to be successful.
I did not mean for this post to offend anyone. I guess I forgot to mention that I have used box mixes in the past. I asked for scratch bakers only to respond because I figured a scratch baker could give me scratch recipes so please don't assume that I am looking down on those who use mixes. I don't care if you use a mix or not or doctor a mix or buy a baked cake from Sam's club and decorate it yourself, that's your business. I'm just here to learn. Now if you all would excuse me I have a cake to bake. icon_biggrin.gif

Have a Blessed Day

Kitagrl Posted 21 Apr 2008 , 1:28pm

Sorry to offend...I am not one to pick fights around here and intend to stay that way... thumbs_up.gif I just felt that threads asking about scratch cakes would naturally attract scratch bakers without actually putting that you basically did not want box mix people to be involved in your thread. I just figured that part would be obvious without actually saying so. I assumed you were saying so because you felt scratch baking was better...which in a way it is, health wise, but some people don't even LIKE scratch cakes. I know where I worked there was a really good chocolate cake recipe and a really good pound cake, but honestly I have never tasted a good scratch vanilla cake, even at the fancy catering place I worked at. To me, if you have to soak something with syrup before its moist, its not a good cake. LOL.

Anyway sorry to offend anyone...must have been a bad week for me.

bevyd Posted 27 Apr 2008 , 5:20am

My favorite chocolate cake to make is the one on the Hershey Cocoa can and the yellow cake that I make is from a Betty Crocker cookbook and it's called Bonnie Butter Cake.I am still searching for a good white cake to make, most of the ones that I have made are dry and I hate dry cake, no matter what the flavor is. If you want the Bonnie Butter cake email me and I will be happy to send it to you.bootsywilhite@yahoo.com

steplite Posted 27 Apr 2008 , 5:56am

I understood the post perfectly. It's a matter of preference weather you like box or scatch. I make Toba's moist yellow cake and Slyvia Weinstock's Classic yellow cake all the time. Some one put a recipe on CC from "Karen's Kitchen" called yellow cake. It was quite good and moist so I make that one too. I have baked from scatch for years and I sometimes doctor a mix since being on this site. I have never had to soak a cake in a simple syrup to make it moist. Everyone on this site is here to keep learning. Happy baking everyone.

CarolAnn Posted 27 Apr 2008 , 6:00am

I opened this thread to check out the recipes given. I'm trying new recipes lately and doing a little more scratch stuff.

Fatface, I see where you're coming from. Hope you got your question answered.

Kitagrl, I hear you too. You know what? It's later for you than it is for me and I'm sitting here pooped. Long/rough week? Why don't you hit the hay, and I will too! Nite!

Mike1394 Posted 27 Apr 2008 , 11:56am

Since I'm male I scratch most of the time when I bake. I do wash my hands after though. Hehehehehe icon_biggrin.gif Does this count.

A lot of it depends on what your looking for. If your looking for a scratch cake that acts like a pudding box cake, WHY? Here's what I did yesterday. I took a LCB butter cake recipe, and started to tweak. I replaced this, and that. While the final product wasn't what I'm looking for. It does taste yummy. Every heart clogging crumb of it. icon_biggrin.gif Go buy some 4" pans cut the recipes, and off ya go. Tweaking, and experimenting is fun. The worst that will happen. Ya eat cake icon_biggrin.gif

Mike

cheeseball Posted 27 Apr 2008 , 4:36pm

For a basic pound cake recipe, I like the one in the Baking with Julia cookbook and there are all sorts of yummy looking recipes in there that I haven't gotten around to trying icon_smile.gif . Actually, I appreciated knowing in the subject line that you were looking for help with a scratch cake...someone posted about a sinking cake the other day and I thought, "Yes! I can pass on what I found out about why my cakes were sinking! (I was being totally paranoid about overmixing and I was actually undermixing)" and then I realized they were baking from a mix, so my glee changed to, "Well, dang and crikey. I can't help, 'cause I have no idea what it might be." icon_lol.gif

luddroth Posted 28 Apr 2008 , 2:25pm

I second (or third?) the recommendation for Toba Garrett's "moist yellow cake". I would print the recipe here, but that doesn't seem fair to Toba, whom I respect a WHOLE lot. It's in The Well-Decorated Cake (and that's a book worth owning for lots of reasons). I use that cake recipe all the time -- near as I can tell, it's foolproof -- and it's utterly delicious. I find that the firm texture holds up to decorating better than mix cakes or lighter American style cakes which can sag more easily. Toba's chocolate cake is even easier to make and is unbelievably good. Neither cake is harder to make than using a mix. With premium ingredients, it's probably more expensive, but I think it's totally worth it.

newlywedws Posted 29 Apr 2008 , 4:23am

I use to freely share my "from scratch" recipes, but recently have decided not to -pretty much b/c I was tired of comments where people used PART of the recipe, and then "franken-caked" the rest of it - then couldn't figure out what went wrong.

I don't mind sharing scratch recipes that I have tried though - for a vanilla/white type cake try the "Whipped Cream II" cake on allrecipes.com
I was thoroughly amazed at the simplicity of this cake, and IMO was just as easy as a box mix, if not better. thumbs_up.gif

julzs71 Posted 29 Apr 2008 , 6:37am

I like the white on white buttermilk that someone mentioned before.
For scratch cakes I really like to make it one day before eating. It gets better the day after I think.
I also like http://www.epicurious.com/recipes/food/views/102696 It is a coconut cake, however the coconut has little taste. Maybe you could switch that out with condensed milk.
I did try a champagne cake. It was good. Not great. You did have to put a simple syrup on that one.
hope that helps.

zenu Posted 9 May 2008 , 1:51pm

try the "Whipped Cream II" cake on allrecipes.com
I was thoroughly amazed at the simplicity of this cake, and IMO was just as easy as a box mix, if not better. thumbs_up.gif[/quote]


I noticed it doesn't have any butter...does that affect the taste? Does it still taste like yellow cake?

I've also been wanting to try Alton Brown's Gold cake- is it moist?

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