reveca Posted 20 Oct 2009 , 4:13pm
post #1 of

I have a few cake recipes that I have tried and they just dont come out the way I want them to they are hard and taste like baking powder what do I need to do icon_cry.gif ??? I'v tried the cakes from other bakeries even lucky's and safeway cakes taste better!!

16 replies
prterrell Posted 20 Oct 2009 , 6:10pm
post #2 of

All of the grocery store bakeries use cake mixes. You may just prefer the taste of cake mix.

If your cakes are hard, sounds like too much flour and/or over baking.

If your cakes taste like baking powder, then you're using too much.

tmcakes Posted 20 Oct 2009 , 9:25pm
post #3 of

More than likley you are use to the taste and texture of a box or doctored mix.

Me personally I am 1/2 doctored and 1/2 scratch just depends on the type of cake i'm making.

Since I have yet to find a really good white or yellow cake recipe I doctor them. but my German chocolate, Red Velvet, pound cake, carrot cakes all are from scratch (no boxes). I say keep trying maybe you will find one you like, if not doctor the box until you find one!

P.S. Even though my scratch cakes are really moist and really do taste good most people still end up picking the doctored white and yellow cakes.

Sugarflowers Posted 21 Oct 2009 , 3:26am
post #4 of

Using buttermilk is a great way to add moistness to a cake. If a recipe calls for 1 cup of milk (or water) and 1 Tbsp. of baking powder I use 1 1/4 cups of buttermilk, 2 tsp. baking powder, and 1/2 tsp. baking soda.

Pudding mix or sour cream also make for great tasting cakes. Don't forget to add a bit of salt, this enhances the other flavors.

Good luck and HTH

Michele

Rhonda19 Posted 25 Oct 2009 , 2:11pm
post #5 of

I just read this thread, and I am having problems with my scratch cakes too. They all just seem to come out dry.

I started thinking that the recipes that called for plain milk, that the milk was making them dry?? Does buttermilk make that much difference??

If anyone has a tried and true scratch recipe that they like and would be willing to share... I am sure open for suggestions.

Thanks

Mike1394 Posted 25 Oct 2009 , 2:31pm
post #6 of
Quote:
Originally Posted by Rhonda19

I just read this thread, and I am having problems with my scratch cakes too. They all just seem to come out dry.

I started thinking that the recipes that called for plain milk, that the milk was making them dry?? Does buttermilk make that much difference??

If anyone has a tried and true scratch recipe that they like and would be willing to share... I am sure open for suggestions.

Thanks




Why don't you post your recipe? Milk is a tenderizer, it doesn't make a cake dry.

Mike

Gingoodies Posted 25 Oct 2009 , 2:49pm
post #7 of

Mike,

Are you Alton Brown in disguise????

Great food chemistry knowledge!

Mike1394 Posted 25 Oct 2009 , 2:57pm
post #8 of
Quote:
Originally Posted by Gingoodies

Mike,

Are you Alton Brown in disguise????

Great food chemistry knowledge!





LOLOL Thanks, No I just like to play, and screw up cake batter LOLOL.

Like today I just made a cake that has been in the family for yrs. I got the recipe from my Mom lastnight. I looked at it, and said no wonder it's dry like cement LOLOL.

Thanks,
Mike

lainvest64 Posted 25 Oct 2009 , 3:25pm
post #9 of

I found that even a box cake will be dry if overcooked. I always adjust the time down by 5 minutes and check to see how much it needs from that point. Even if you think you are not overcooking, test for it first.

ThreePrinces Posted 4 Nov 2009 , 8:39pm

In addition to underbaking a little bit, I also bake at 325 instead of 350.

I am a huge fan of the doctored cake mixes - particularly doctoring with yogurt. I also, however, make all chocolate and carrot cakes from scratch, as well as my coconut cake which is the most moist cake I have ever tasted, and it's from scratch.

MacsMom Posted 4 Nov 2009 , 8:48pm

Here is a huge link to WASC variations
http://www.cakecentral.com/cake-decorating-ftopicp-6613296-.html#6613296

...and this is a scratch that is amazing
Scratch Version (yellow cake) - seriouscakes recipe submitted by Sayhellojana "...I adapt recipes the same way MacsMom does but with a scratch recipe as my base. You can change sub out other wet ingredients for the milk... yogurts, fruit puree, flavored syrups, etc - and it's delicious, very consistent, and easy to make."
http://www.youtube.com/watch?v=fYQ-dryteww

2 3/4 c. all purpose flour
3 tsp. baking powder
1 tsp. salt
1 c. shortening
2 c. sugar
4 large eggs
2 tsp. vanilla
1 3/4 c. milk
*I have tried this with part butter and part shortening and didn't like it very much, it turned out very greasy, I believe because butter has a lower melting point. This recipe can be halved or doubled with the same results and also used to make cupcakes (bake for about 15-20 mins). You can also use other flavorings or add some orange or lemon zest. This recipe will make two tall 8" round layers, two shorter 8" square or 9" round layers, or one short 9x13 layer.

prterrell Posted 5 Nov 2009 , 1:25am

Other things that can mess up a scratch cake:

not properly measuring the ingredients (if measuring flour volumetrically, spoon flour into the cup, do not dip cup into flour and scoop)
not using room temp ingredients
using margarine/shortening when recipe calls for butter
using the wrong sized eggs
using skim or reduced fat milk when recipe calls for whole milk
not creaming the butter and sugar long enough (if making a butter cake)
using AP flour when recipe calls for cake flour
using old baking soda/baking powder
using wrong leavener (baking soda when baking powder is called for and vice versa)
not sifting the dry ingredients
not incorporating the ingredients correctly
over mixing the batter
wrong amount of batter in pan
baking too hot (either by setting oven too hot or by oven heating improperly)
baking too long
leaving cake in pan on top of stove to cool (if you do this, the cake will CONTINUE to bake, both from the heat left in the pan and the heat coming from the oven!)

ginger6361 Posted 9 Nov 2009 , 4:13am

You guys mention doctoring box cakes?? Can you elaborate?? Thanks

lainvest64 Posted 9 Nov 2009 , 1:22pm

CC has recipes that start with a box cake. WASC is one of them but there are quite a few. There is also a book called Cake Mix Doctor that is nothing but recipes for boxed cakes that have been doctored. Look in the dessert section of your local book store. There are a quite a few books that help you make your box cake taste more homemade.

Amanda1985atl Posted 11 Nov 2009 , 2:25am

When using a recipe that calls for milk or milk based products, I always use whole milk/whole milk products. Whole milk has a thicker consistancy and it just seems to work better.

Also, I do a doctored cake mix for my cakes. I use to only use this cake recipe when I was making a tiered cake or sculpted cake b/c it has a firmer texture, but so many people have requested this cake, it is my go to recipe now...

1 box cake mix
1 cup all purpose flour
1 cup sugar
3/4 tsp. salt

1 1/3 cup of water
1 cup sour cream (whole milk)
2 TBSP vegetable oil
4 egg whites
1 tsp almond extract and 1 tsp vanilla extract
-or-
***2 tsp any flavoring of your choice***

1. Add first 4 ingredients and mix well.

2. Add remaining ingredients and beat for 4 minutes. Bake according to pan instructions.

JanH Posted 11 Nov 2009 , 3:07am
Quote:
Originally Posted by Amanda1985atl

1. Add first 4 ingredients and mix well.

2. Add remaining ingredients and beat for 4 minutes. Bake according to pan instructions.




This is Rebecca Sutterby's WASC cake recipe:

http://cakecentral.com/recipes/2322/white-almond-sour-cream-cake-wasc

http://tinyurl.com/2cu8s4

However, the recommend beating time is only two minutes at medium speed. (And that would be medium speed on a hand mixer, low speed on a stand mixer.)

HTH

mrsmudrash Posted 17 Jan 2010 , 6:06am

Has anyone tried using Rebecca's recipe but used buttermilk in place of sour cream?????

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