MAMA MIA!!! I just read all 24 pages... whew! I can't wait to try this recipe. This post was made on page 17, and unless I missed it, I don't think it was answered. And I'm curious too.... anyone know about the making a marble cake part?

Quote:

Originally Posted by daisy81382

I have a question too. I have made the yellow version of this cake and loved it! I am making a marble cake and was wondering if I could use this yellow cake and the chocolate cake mentioned by op. I wonder if the chocolate cake would be too runny to swirl into the yellow or not? For those of you who have made it, do you think it would be ok?

Also, has anyone frozen this cake? The cake is due on Saturday, so I was going to bake today and freeze, then thaw out Thurs night and decorate Friday. What do you think?

Thanks for any help you can give.

This was a "wonderful" thread..thank you for all the recipes...much appreciated..

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So I just read through all 25 pages! I know this thread was started years ago, so I'm curious to see for those who have made this version, are you still using it regularly? What are your reasons for using it or not? How does this hold up for tiered cakes with fondant? Also for the dark chocolate cake, does it hold up to fondant? TIA!

Sweet Dreams... I still use this as my go to for white cake. I love this recipe and have never had it fail me. I have also used it and changed the flavors on many occasions. Cupcakes are excellent also. There were lots of opinions, and variations on this recipe, so just so you know which I settled on after several tweakings....
2 1/2 cups cake flour (250g/sifted)
1 2/3 cups sugar (333g)
1 Tbl & 1/2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1/2 cup whole milk
1/3 cup unsalted butter
1/3 cup Sweetex shortening
8 oz sour cream
1 tsp vanilla
1 tsp almond extract
5 large egg whites

Beat all ingredients except egg whites in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into prepared pans and bake for 40 minutes at 325; yields 2) 8" rounds. Bake cupcakes at 350 for 18 minutes; yields 2 dozen

I don't use the chocolate recipe.. can't respond to that question. But the white is very suitable for fondant cakes. hth.

I've taken a break from baking here lately with a new baby in the house. I'm a scratch only baker and I was looking for a recipe that I can create my little girl's one year cake. I want to do a topsy turvy, but I've never carved, so this is new to me. I found this recipe looking for carveable cakes, so I hope it works.

My cakes are in the oven now. I thought I'd go ahead and post what changes I made before I forget, then I'll update later what I thought of it. I read through each and every post on here today word for word, so I hope I've got the best cakes in there baking.

What I did:

5 c AP flour with cornstarch (2tbsp cornstarch in measuring cup, then fill rest of way for 1 cup flour.
3 1/3 c sugar
2 tbsp + 1 tsp baking powder
2 tsp salt
1 1/2 c milk - I tried 1 c but it looked like cookie dough
1 1/3 c shortening ( I subbed 1/4 cup butter for some flavor)
16 oz nonfat yogurt
1/2 tbsp vanilla
1/2 tbsp almond
5 whole eggs

I mixed everything up except eggs - then added them and mixed again. The batter was light and fluffy, similar to my current white cake recipe.

I baked 2 - 8", 2 - 6", and 8 cupcakes with a whole batch. I have bake even strips on the 8" cakes, but they all look like they are rising the way the should, full pans now and flat on top so far.

I just took my cupcakes out - they shrank. pretty significantly. I usually make cupcakes - I've never had this happen. Mayve it was the yogurt - that was a first for me. I'm burning my fingers trying to eat one - they taste good, like a hot soft pound cake maybe. They also didnt brown on top as I am used to.

I hope the cakes come out good... I had high hopes for this recipe.

So frustrated. My cakes didnt shrink as much as the cupcakes - still lost height and pulled from the pan at least 1/4" all around, but not as bad as I expected from the cupcakes.

However... the cakes would not come out of the pans! I greased like I always do in my Wilton pans.... they are a crumbled mess on my counter. Sometimes I use parchment on the pans, this would definitely be the fix for this, but the bottom of the cakes, and cupcakes, got darker than usual and kind of gummy for lack of a better term.

They do taste good and I think they would be carveable as I wanted.... if I could just get them out.

I might try again sometime, in a much smaller batch so as not to waste that much stuff. Maybe I'll omit the yogurt.... ??

has anyone added pudding to this recipe???

My neighbor does and it's fantastic. But she won't share recipe.

Just made this recipe and I definitely did not get good results. One thing that I knew was going to probably mess things up was the butter. I had room temp butter, but when I added it in it just turned into tiny little lumps. I tried to smooth them out, but it didnt work well so I had to just run with it. I didnt want to overbeat the mix so I just went ahead and made 6 cupcakes. (the rest of the batter is in the freezer). The cupcakes did rise a little bit, but the cake was very very dense and spongy like others have said. The taste was definitely off as well. I guess it tasted eggy also. Didnt taste like vanilla.
I just made the original WASC yesterday using a mix and I must say it was very nice. The flavor was strong and the texture was very nice as well, however I dont really want to buy mixes. I thought this recipe was supposed to be just like the original WASC but it was not for me. Back to the butter. I imagine that was the cause of my troubles, but the others who had spongy, eggy, cake did you use butter or stick with shortening??

@ FROM SCRATCH SF....

which recipe are you referring to when you state there were many issue with the recipe???
There are several recipes mentioned in this thread. I am SOOOOOOOO confused & dont want to wast the $$$ on ingredients for a loser...lol

FromScratch: Thank you SO MUCH for the info. I am reading part 2 now of your white cake blog posts. I am eager to try your recipe. Thanks again!

Also, I used the recipe that was mentioned first and foremost on the page. I didn't do any of the possible suggestions throughout the thread. The only thing I changed was using butter instead of shortening.

In short, a year ago I read thru this entire thread, took notes on everyone's suggestions, but it came down to me converting from volume to weight, re-working the recipe based on bakers percentages and then re-doing the leavening based on the weight of the flour. Then I wrote a blog post about it, and so far only a few people have posted problems, and those are from people that didn't follow the recipe or my instructions.

So give it a try - its a great base recipe!

You'll love From Scratch's white cake recipe. I use it all the time now for my go to white cake. Soooo good!!! And I follow her directions to the "T". I've used homemade vanilla and I've used what is called a Princess flavoring as it's one of my niece's favorite white cake flavors, and the cake is fabulous no matter what flavoring I use. Personally...I love it with the homemade vanilla! Definitely give it a try and follow her directions, and you'll be happy you did!

Where is the recipe on your Blog?

Sorry, I though I posted the link...

http://fromscratchsf.wordpress.com/2011/07/26/white-cake-part-3-with-recipe/

You'll want to read all 3 parts to the white cake, though. Very good information in all 3. I enjoyed reading all about her search for the best white cake and as stated above, it is now my go to white cake. Love it, love it, love it!

maybe that's a silly question, but where is the almond in this recipe? or does the "almond" in WASC stand for "white like almond"? ... I'm confused

The almond refers to the almond extract added for flavoring. Some people use all vanilla instead. Sometimes I use vanilla only, sometimes I add half the amount of almond plus the vanilla, and sometimes I use vanilla extract and vanilla bean paste. It's all good!

does anyone have the link to the scratch gourmet flavors thread?

Just wondering how does this recipe compare to the mix version of WASC? (the texture, crumb, etc.)

Has anyone successfully modified this into a banana WASC?

Yes check the comments of the blog posted above.