Good Day All!!!
I know that this question has been raised, so please excuse the repeat. I know it is a matter of preference but please, please indulge me.
Which do you like best and why Toba Garrett or Sylvia Weinstock???
I am looking for a "scratch" butter/yellow layer cake recipe that is not dense, but moist, cost effective and "no-fail" if you will.
Thanks in advance,
I make both of them. Toba's cake is more dense. As far as taste, I like them both. I think the cost is about the same. One uses sour cream and Toba uses buttermilk with 5 eggs.
Bump. I'd like to see what y'all think as well.
I've never made Sylvia's recipe but I found Toba's too dense for me and didn't think it had a lot of flavor. Just my opinion, I heard Sylvia's is good though. HTH
I make both and like both. Toba's is a little more dense than Sylvia's. I prefer Sylvia's because I think it's easier...Toba's you've got to do some extra beating!
Thanks for the advice
Although I have her book, I have not tried Toba's yet. I use Sylvia's and everyone loves it.
I've only used Toba's and like it. I would like to try Sylvia's sometime though. Is it available online, or should I just go buy her book?
Here it is http://homecooking.about.com/od/cakerecipes/r/blc13.htm
Thanks ladyonzlake! I couldn't find it on line...
Duplicate post, please also see: