I loved your cake Mike. I am also glad that your recipe is for real. Its not like the majority on here could ever compete with you if you know what I mean. No offense to anyone!!

This is the reduced recipe for my Rum cake Mix. Let me know how it turns out as I havn't checked it at this level
I do this in much larger proportions

2 cups cake flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, cut into bits
3 tablespoons vegetable oil
1 (3 1/2 ounce) package vanilla instant pudding mix or rum pudding mix
1/2 cup milk
4 eggs
1/2 cup Capt'n Morgans spiced rum
1/2 cup vegetable oil
1 teaspoon vanilla extract

Directions
1.In a large mixing bowl, combine basic cake ingredients. flour, baking powder, salt pudding
2. whip butter until smooth adding sugar until peaks form then add eggs, milk, oil, rum, vanilla
Then blend in dry ingredients until smooth
3.Preheat oven to 325 degrees.
4.Spray pans, I use 8 inch rounds (two)
5.Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.
6. Enjoy!!! MIKE

Thank you Mike, for being so generous! Hmmm, with all that real rum being used by all of us "testers" it should be a fun week !!

I'm always glad to help! It still amazes me how nice people can be about the UCO show! I'm still getting emails and I do appreciate them all!!
Mike

THANK YOU!!!!!

I could have sworn I pressed the Watch This Topic link, but I guess not.

Anyway, thanks for showing us where to find these recipes. I'm always in the mood to try something new, and I have just enough time to experiment before the wedding cake gets baked.

Mike Elder, welcome to CC, and thank you so much for sharing your recipe with us. We're honored that you think so much of CC to be here with us. There are lots of chefs of your caliber who lurk around here, but only very infrequently do they let us know they're out there with us. I see you use the Captain in your recipe. It's the most popular liquor among the young adults in my family, so I know they'll enjoy the cake.

I look forward to what I hope will be regular participation here, when you have some time away from your business. I'm always willing to learn something new, so please stick around.

Theresa

For some reason ( i think aliens flew over my house and scrambled my brain) I put oil on twice! forget about the 3 tbsp... I'm not sure where that came from? thats what you get for doing 10 things at once!!! My daughter came home and told me I had to have a cake for her school tomorrow. so I guess I wasn't focused
Thanks again!!!!
Mike

Thanks Mike & welcome to CC. I love the sound of that rum cake & so enjoyed watching you on UCO.

thank you for the recipe! I love watching you compete.

I was about to ask about the double oil & you answered it! I'm wondering, where you get rum pudding mix? Do you have a certain brand?

(off subject---playingwithsugar you're avatar is the cutest for BC that I've seen! Means a lot b/c dh & I both have aunts being treated for BC)

Mike welcome to CC, your cakes are amazing.

Anyone try the graham cracker cake yet? I really want to give it a try, but where do you get graham cracker compound and marshmallow compound?

I did a web search and the closest I could find for graham cracker compound is maybe graham flour?

Oh, and marshamallow compound apparently is also an herbal supplement... which I don't think is what we're looking for LOL!

HELP!?!?!?????

For the compounds, try amoretti dot com.
I've heard their customer service is excellent.
I believe they will send you a sample of a compound.
hth

You can contact Amoretti Ingredients for a variety of compounds,extract etc., they sell large amounts and some items small as 4 oz. contact Nayree at 805-983-2903

Amoretti compounds are fabulous! A compound is a way to flavor your product. I've used them in upscale chocolate truffles. For example the fruit flavors -Think of them as a much more intense fruit jam. They have a complexity to them. I'd never seen the graham or marshmallow ones. They are generally pretty expensive for a hobby baker/ home baker, but man oh man what an incredible depth of flavor.

I've always heard them called emulsions so I thought these were something totally different!

I know where I'll be surfing tonight

Calling on Mike_Elder
Hey Mike congratulations on your season 2 win. Will you compete again in season 2? You are a master cake artist in our book. Please share your winning cake recipe from last week show.

I second that... Congratulations Mike.. another well deserved win~! Can't wait to see Kathy Scott tonight...
............ GO KATHY .............

The recipes for this season are not posted on their website... I really want that Gingerbread cake recipe that won this week too...

Hey Guys!!!! THANKS!!! JUST FOUND this thread and figured i'd better say HI!!! LOL!!!! I'll actually be back on on april 19th! Going against Norman Davis and Ashley Vicos!!!! btw my fb page is easier to get ahold of me at since i'm so darn busy!! look for [email protected]
Thanks again!!!!
Mike

Go Mike! I'll be among many of your fans cheering from my couch!! I wish that all of the teams' recipes were posted this year, like last season - big sigh......

[quote=I haven't tried it yet, but it smells wonderful!![/quote]

I tried it 2-3 times and it is amazing. It gives the look, and smell of an authentic recipe. Especially the finished look of whatever you are making is going to be so impressive.

I like the cake Roland Winbeckler submitted it was Vanilla,Coffee Mocha or something like that..It was 4 flavors in one....The judges really liked it as he won that week.

Here is the link to season 2 recipes.


http://recipes.howstuffworks.com/food-facts/ultimate-cake-off-recipes.htm