Does anyone know what kind of cake recipe Buddy of Carlo's Bakery uses? He refers to all of his cakes as sponge, as far as I can tell. They are able to pick up full sheets that obviously aren't chilled because they are still floppy...yet they don't break or crack. Watching how they handle those big slabs of cake drives me crazy and I want to find a recipe for that type of cake. I do about 50% scratch baking and 50% WASC derivatives, yet none of my cakes have that type of appearance or durability (not quite the word I'm seeking, but I'm tired!).

Thanks in advance!

That's the million dollar question, we all want to know.......plus it looks so fluffy, sturdy and delicious!

I have noticed his cakes are so durable too, and he says he does use a sponge cake. If you look up sponge cakes recipes you can see they are a little different. They seem to have alot of eggs, and the whites and yolks are whipped separately. Alot don't even have any levening, I think the whites must give the rise. I was wondering how they taste, haven't ever had one. I was thinking maybe like a twinkie, it looks spongey.

Maybe he would tell us the recipe or kind of cake. I private message him on myspace and he answered really fast and was very nice too! he also has an account here on cc buddyv if I remember correctly. I'd like to know as well!

Patty*

Foam rubber?

I noticed that his layers aren't tall at all...maybe an inch at the most??

Also, they seem to have a brownie-like appearance inside...I saw it when they were slicing down the length of a red velvet (I think it was).

Maybe that's why they're able to manhandle them...I don't know.

It kinda looks like Sara Lee's pound cake, doesn't it?

His username here is buddyv...he is super nice and helpful-pm him-I'm sure he'll answer!
HTH

playingwithsugar - might it have Almond Meal in it - as when i make a spongey type cake with AM - it is very moist - spongey - yet durable when handling -
And if there is one thing the Italians loveeeeeeeeeeeee - its AM and the taste and smell that goes with it.

Just a thought......... *shrugs*

Bluehue.

Let us know if he writes back to your PM!

Yes, bluehue, sometimes it does have almond meal in it, which is used to replace some of the flour. It makes for an even denser cake, does it not?
And the aroma, ummmmm!

A Brooklyn-born friend of mine, and I are planning a trip to his shop next month. We want to pick up one of those cream puff cakes they sell - you know, the ones with the strawberries on it? It's still a little too warm here to transport it back to PA in the trunk. We figure December will be just the right time to bring something like that home without it wilting. If we go, I will make sure to let you all know how it was.

Theresa

Does anyone remember the Three Stooges episodes where they used a powder puff, or pillow, or sponge, as a layer in a cake? This thread is taking me back to that film short.

Theresa

Awww, Sweetie, if I knew I could get something over there, to you, intact, overnight, without having to re-mortgage my home to ship it, it would be yours.

Theresa

A lot of people refer to a cake as the "sponge" when they just mean the undecorated cake. It might not be a true sponge cake recipe, who knows.

In one of the first episodes they were mixing batter, and the person narrating said "and then for Buddy's secret ingredient, cream cheese. That keeps the cakes nice and moist." I don't know of a sponge cake recipe that has cream cheese in it, off the top of my head, but I'd been meaning to look into it ever since I heard him say that.

I do think they refrigerate those cakes, or freeze them, before they toss them around like that, though. They're still slightly flexible because they're so big, but unless they were cold you wouldn't be able to manhandle them that way.

For carved cakes they make a scratch cream cheese pinda cke. For the big sheets you are talking about, thye use a Dawn Foods Sponge Cake Mix- http://www.dawnfoods.ca/food_products/enhance/enh_24500042.htm.

You can see the boxes and tubs from Dawn in the background.

Awesome ~ there's a Dawn Foods here in Houston. Thanks!

Cream cheese pound cake?

ok may be a silly question , I just love to have as much info as I can get . we have a distribution center here in kansas city also .do I just go there and or am I supposed to be a business to do business with them.

Thank you -Tubbs .I set up an account on line will call them first thing Monday.

There is a Red Velvet recipe from Buddy on the food network site. I think there is also a lemon and carrot cake recipe too. I found it when I was searching on the Foodnetwork Challenge show info