I am a "cake box" baker, and they always come up good, so people get used to that... home taste flavor, is different than the bakery, but I would like to try some from scratch, Im not afraid of a recipe, but I cannot afford to try a whole lot of recipes that I find online because of time and monetarie reasons, what if somebody orders one and is no good? so how about sharing your recipe, the one you recommend the most because you tried it and it works? Hopefully I will convert today!

I would looove to know your recipe!
Thanx

Patty*

(the only recipes that are from scratch that I can share are for food, not desserts, sorry!)

Take a look through this thread. There are a bunch of scratch recipes posted in it.

http://www.cakecentral.com/cake-decorating-ftopict-616950.html

Yeah I did read it, that's where I got the idea for this post,

These are my favs
Yellow/vanilla:
http://www.youtube.com/watch?v=fYQ-dryteww&feature=channel_page
Chocolate:
http://www.hersheys.com/recipes/recipes/detail.asp?id=184
I recently have started replacing the water at the end with coffee....oooooo YUM!

Here's my favorite chocolate. It is definitely the best chocolate cake I have ever had and always turns out perfect. It does make more than a regular recipe (two 10" rounds or one 12" square).

http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275

This is my favorite white cake recipe,I've tried quite a few of them..



White on White Buttermilk Cake
from The Pastry Queen by Rebecca Rather

Cake:
1 1/2 cups unsalted butter, at room temp
2 1/3 cups sugar
3 large egg whites
2 teaspoons vanilla extract
3 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 cups buttermilk

Place one baking rack one-third from bottom of oven and second two-thirds from bottom of oven.

Preheat oven to 350 degrees F. Line 3 9 inch pans with parchment , grease or spray with baking spray.

Using paddle attachment of KA, beat butter and sugar in a large bowl for 2 minutes (light and fluffy). Scrape sides. Add egg whites and vanilla and beat on medium for another minute.

Combined dry ing. In medium bowl. Add 1/3 dry ingredients to butter mixture. Add half of the buttermilk, dry ingredients, more buttermilk and dry ing. Mix to incorporate.

Spoon batter into pans. Stagger layers in oven so that no layer is directly on top of the other. Bake for 25-25 minutes, checking both layers. Make sure that one layer isnt done before the other.

Cool on rack in pans for 10 minutes. Invert.

I use Windows Movie Maker, yeah, I don't like to hear myself either! Also I know I tend to 'And uh, next you'll need that stuff, um, what's it called, oh yeah, corn syrup'

There is a thread around here someplace on scratch cake recipes. There's a master recipe and tons of variations which are supposed to be quite good. I can't remember where it is, you might ask Jan, she knows everything!

Hershey's- Black Magic Cake is almost identical to the Perfectly Chocolate Chocolate Cake except it uses coffee rather than water. http://www.hersheys.com/recipes/recipes/detail.asp?id=4754&page=1&per=1&keyword=black%20magic#content_area

cakeladyatLA-I'm going to PM you to talk about the videos but first let me say your cakes are AMAZING!!! Beautiful work!!!

I'm also a huge fan of the Hershey's Perfectly Chocolate recipe. I recently got my hands on some Hershey's Special Dark cocoa powder, and made the same cake with it, plus the icing. Wowza! Big compliments from the family. And, bonus, the icing comes out nearly black already, so tinting it even darker to make full black takes very little effort or gel paste.

My favorite yellow and white cake recipes are from America's Test Kitchen, but you have to subscribe to their site to get those recipes. I don't wanna give them away since they technically charge.

This is the recipe I tend to use,

125g butter
tsp vanilla essence
165g caster sugar
2 eggs (large)
225g self raising flour
125ml milk

I have in the past changed the vanilla essence and used an orange flavour and added chocolate powder.

It works every time

Kathryn

Caster sugar is a very finely granulated sugar, which is mainly used when baking.

Kathryn