Pound Cake?

Baking By CourtneysSweets Updated 7 Mar 2009 , 1:29am by CourtneysSweets

CourtneysSweets Posted 2 Mar 2009 , 5:41pm
post #1 of 6

I've tried 3 recipes and hated them .. I had a chocolate chip pound cake for my wedding and it was amazing. My goal is to recreated my wedding cake by my 1st anniversary which is August.. Does anyone have a tried and true pound cake recipe they can share?

5 replies
JanH Posted 3 Mar 2009 , 4:48pm
post #2 of 6

Are you a scratch baker?

What did you hate about the three previous recipes?

In scratch baking, learning the "basic" techniques will greatly enhance the quality of your finished cakes.

When measuring, do you use the "scoop and drag" method and then shake to level.... You should be aerating the flour prior to gently spooning it into the measuring cup and using a straight edge to level.

Also when it comes to mixing, MORE (as in more speed or longer mixing time) is not BETTER. Overmixing will develop the gluten and result in a tough cake.

Also, cake and AP flour are not 1:1 substitutions.
If your cake recipe calls for AP flour, use bleached unless the recipe specifies otherwise. (If you use unbleached flour in a pound cake the butter will NOT be evenly suspended in the batter, resulting in the bottom portion of the cake being very greasy.)

Cake troubleshooting charts:

http://tinyurl.com/2p5bdu

http://tinyurl.com/32goqe

http://tinyurl.com/6lpjww

http://tinyurl.com/6c745g

Great website for learning how to bake:

www.joyofbaking.com

Here's a multi-linked thread with (Smack Your Mama) pound cake recipes, tutorial, hints and tips.

http://cakecentral.com/cake-decorating-ftopicp-2765703-.html
(Disregard post title - this is about pound cakes.)

Chocolate Pound Cake Recipes:

http://cakecentral.com/cake-decorating-ftopict-403803-.html

HTH

Edited to fix broken links, again.

CourtneysSweets Posted 4 Mar 2009 , 1:07am
post #3 of 6

Texture has always been fine. I'm looking for the best tasting icon_smile.gif

JanH Posted 4 Mar 2009 , 4:27am
post #4 of 6
Quote:
Originally Posted by CourtnChris

Texture has always been fine. I'm looking for the best tasting icon_smile.gif




I usually flavor with either vanilla or almond. icon_smile.gif

But there are so many more elements that are inherent in quality cakes (and other baked goods) than texture and flavor.

Here's a link to 4H guide to judging baked goods:

https://www.extension.iastate.edu/4H/StateFair/EEHandbook/EEHFNEval4HFNExh1085.pdf
http://tinyurl.com/c3a86r

HTH

CakeLadySKB Posted 5 Mar 2009 , 7:04pm
post #5 of 6

You'll find a chocolate chip pound cake recipe at http://www.delightful-cake-recipes.com/chocolate-chip-pound-cake.html

CourtneysSweets Posted 7 Mar 2009 , 1:29am
post #6 of 6

Whenever I use vanilla/almond it tastes like WASC to me icon_sad.gif

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