Which Recipes Should Be My Standards??

Decorating By LisaD923 Updated 7 Oct 2008 , 12:56pm by LisaD923

LisaD923 Posted 6 Oct 2008 , 8:51pm
post #1 of 7

Hi All,
I've just started to make cakes for people on the side. i wouldn't call it a business...at least not yet icon_smile.gif

i have a great chocolate cake recipe that i love. icon_lol.gif But I'm wondering what should be my other standard recipes? I'm guessing a white and yellow cake? Do you have recommendations for these? Something dense enough to decorate, but still moist enough to eat!

Also, question...I have a great pound cake recipe from my mother in law. The only problem, I've only ever made it in a tube pan. Do you think it could be seperated out into 3 9in rounds? I'm not sure if it would change the cake at all. It starts in a cold oven and typically bakes for 1 hr 20 mins. Thoughts?

Thanks!! All recipe recommendations greatly appreciated!! icon_biggrin.gif

6 replies
JoAnnB Posted 7 Oct 2008 , 12:06am
post #2 of 7

Since everyone can get different results with the same recipe, the best way to establish your standards is to test them. There are a few books that have many reliable recipes, but even then, one can out perform the others from the same book.

Same goes for your pound cake. Try baking it in other pans, but I would use a heating core (inverted flower nail) to be sure the center bakes even with the sides. Also, use bake even strips, if you have them. You would need to adjust the baking time, it won't take over an hour to finish.

Also, keep in mind in most states you need a licensed kitchen in order to sell home baked goods.

lilyanddayne Posted 7 Oct 2008 , 12:45am
post #3 of 7

Go to the recipe section here on CC and look for the four and five stars. The most requested cake I have is the WASC (white almond sour cream).There is a flavor change recipe on recipezarr.com ( just type in WASC).That will give you the chocolate,strawberry,lemon,etc.. recipe changes.
MY BEST ADVICE : PM JANH AND TELL HER YOU ARE NEW TO CC AND YOU WILL RECIEVE A LOT OF HELPFUL INFORMATION.
Go to forums, member look up, JANH, and then click the PM button.Like email for us here on CC.

bettinashoe Posted 7 Oct 2008 , 12:59am
post #4 of 7

How exciting for you! You've got the right idea. I have a basic white cake (that has never failed me) which can also be made into a yellow cake by adding the whole egg (as most can). I also have my favorite chocolate cake, a red velvet cake and a cheese cake which are my standards. My cakes are all from scratch as this is what I prefer. As was stated, everyone has their favorites and once you find the ones that you work for you they are easy to alter to suit your needs. Adding flavorings and other ingredients... Do experiment with your pound cake. Pound cake will usually turn out well in any pan but you need to make sure. Just make sure the recipes you choose as your standards are ones that you really like as if you love them, that comes across to the client and it is so much more fun to make a cake you really like. I just love the smell of my white cake as it is baking. There is nothing better! Good luck; you're going to love being able to make people happy with food.

SueW Posted 7 Oct 2008 , 1:02am
post #5 of 7

I totally agree about looking up WASC, I use that now as my standard and just change is according to the flavor they want. I have tried many others but that one is easy and tastes great to me icon_smile.gif

JanH Posted 7 Oct 2008 , 8:13am
post #6 of 7
Quote:
Originally Posted by lilyanddayne


MY BEST ADVICE : PM JANH AND TELL HER YOU ARE NEW TO CC AND YOU WILL RECIEVE A LOT OF HELPFUL INFORMATION.




Thanks so much for the glowing recommendation, lilyanddayne. icon_biggrin.gif (I'll do my best to make you proud!) icon_wink.gif

Hi and Welcome to CC, LisaD923. icon_smile.gif

Decoding CC acronyms:

http://forum.cakecentral.com/cake-decorating-ftopict-2926-.html

Link to pages of CC member contributed scratch cake recipes:
(Most not found in CC recipes section.)

http://forum.cakecentral.com/cake-decorating-ftopict-440803-.html

Additional pound cake recipes:

http://forum.cakecentral.com/cake-decorating-ftopict-605693-.html

Everything you ever wanted to know about making your 1st tiered/stacked cake:
(Has WASC cake recipe w/variations, popular CC b/c recipes and much more.)

http://forum.cakecentral.com/cake-decorating-ftopict-605188-.html

Everything you ever wanted to know about the different frosting types:
(With many personal opinions and more.)

http://forum.cakecentral.com/cake-decorating-ftopicp-6011626-.html

Scratch vs. doctored/mix is a popular topic.

Here are pages of those threads:

http://forum.cakecentral.com/cake-decorating-ftopict-596517-.html

HTH

LisaD923 Posted 7 Oct 2008 , 12:56pm
post #7 of 7

WOW! Thanks everyone!! Thanks for the links JanH!!! Looking forward to exploring!!! icon_smile.gif

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