Made Cake Boss Vanilla Cake Recipe

Decorating By shannycakers Updated 27 Jan 2014 , 11:07pm by Pbshunny

dynee Posted 15 Feb 2011 , 12:20am
post #61 of 108

I made this recipe on Saturday for my hunnies valentine cake. I can't seem to make custard on the stove without scorching it, so I cooked it on friday in the microwave for about 8 minutes stirring every 2 minutes for the first 6 and then every 30 seconds for the rest. It came out perfect.
I used the full amount of custard but added 1/2 tsp more baking powder. I left my ingredients out for 2 hours and they were still a little cool before I mixed so my temp was not right;(The first time I ever took a batter's temp.) so I left the batter sit in the pans while I took a shower for 30 minutes and it was still too cool by about 5 degrees so I went ahead and baked. It did in fact crown in the middle so I guess the temp was a factor. The cakes did rise ok,....But I baked them in the Wilton fanci-fill heart and the bottom pointed part separated from the center part so the heart was a little wobbly and there were some tunnels in the rest(probably from that extra baking powder). I used the left over custard and made coconut cream filling and it was to die for. Then I used a seven minute type icing and covered it with large chip type coconut that I had browned in the oven.
The cake is really tasty and still moist today even after being in the fridge. I'm not sure I'll make it again, but I will make the italian custard.

kello Posted 15 Feb 2011 , 12:45am
post #62 of 108

I finally made this cake today. I love it!!! My DH said it was so good. I made cupcakes and I am so excited how moist and flavorful they are. Can't wait to try the chocolate version of this recipe.

Paperfishies Posted 15 Feb 2011 , 3:47am
post #63 of 108

I too am a fan of his recipes! I love the vanilla cake recipe and his mousse recipe in the book. The vanilla cake recipe has got to be the best vanilla cake I've ever had.

mykangaroo Posted 15 Feb 2011 , 3:55am
post #64 of 108

how can I get this cake reciepe. I would like to try it.

cupcakefrost Posted 21 Feb 2011 , 5:09am
post #65 of 108

This cake was really good. However, it was a little dense for me. I can't seem to find a nice fluffy moist vanilla cake recipe! All the ones I've tried are either too dry, or get dry after a day. Anyone have a good recipe for one?

utrwong Posted 21 Feb 2011 , 6:00am
post #66 of 108

I used to use the Wilton basic yellow cake recipe for my mixes. But ever since I read his book, I think his is the best vanilla cake recipe I have come across. I have tried other recipes online, but I find myself going back to Wilton's until I tried Buddy's. I haven't tired it with the custard, but the cake is moist, dense, and good! His chocolate recipe is good too. I can't wait to do his red velvet

kathyw Posted 21 Feb 2011 , 6:19am
post #67 of 108

I tried both the recipe first without the custard and then with the custard. I thought it was a very nice cake without the custard, but a bit of a disaster when using the custard. It was very dense, heavy, didn't rise and basically not cooked thoroughly ( even though the toothpick came out clean). I'm not sure what happened there. Any ideas?

Anyway, I'm willing to give it another try.

chocolatestone Posted 21 Feb 2011 , 7:35am
post #68 of 108
Quote:
Originally Posted by kathyw

I tried both the recipe first without the custard and then with the custard. I thought it was a very nice cake without the custard, but a bit of a disaster when using the custard. It was very dense, heavy, didn't rise and basically not cooked thoroughly ( even though the toothpick came out clean). I'm not sure what happened there. Any ideas?

Anyway, I'm willing to give it another try.




This is exactly the way it turned out. The first time I tried it with the custard. I left the cake a bit longer than I should because I thought it wasnt cooked through. I quickly realised its the custard in the cake. It was really bad. I threw the whole lot away. I'm such a big fan of buddy I decided it to give it a second try without the custard. I baked nicely but there was nothing special about the cake. I will stick to my other vanilla cake recipes. Also I very much doubt that the recipes in the book are the same recipes he uses.

MikeRowesHunny Posted 21 Feb 2011 , 8:40am
post #69 of 108
Quote:
Originally Posted by Annabakescakes

Quote:
Originally Posted by MikeRowesHunny

Quote:
Originally Posted by kkbritt8

He mentioned in one episode that he would never give out his recipes he uses in the bakery since they are family recipes. I would imagine the recipes in his book are not the same as he uses in the bakery.



You got that right, they use cake mixes at Carlo's - fact!



How do you know that? I don't doubt it, but you "sound" sure!

I often wonder about his cakes, I mean, you see them stacking them high, like when they carved his wife ( icon_confused.gif I would hate me in cake form for my birthday) But you never see any support, except in wedding cakes. How can they stack cakes 5'6" tall without the bottom 5 or 6 cakes exploding? They must be like bricks. Plus, I don't remember seeing any filling or icing between the layers either. YUCK! And if they are that dense and dry, why don't they use cake for all the buildings? Everything is rice krispies.




I have a good friend who interviewed one of his bakers for a job at her own bakery. That's what this woman told her, and as she actually bakes the cakes, she should know!

Joann212 Posted 10 Apr 2011 , 12:25am
post #70 of 108

Debby,
I decided to try the vanilla cake in the Cake Boss cookbook today. I was just asked to do my first wedding cake and thought who better to get a recipe from than Buddy, right? I also used the Italian custard cream in the cake.
Well, the cake is now in the garbage. Like you, my batter was around 65 degrees or so when I put it in the oven. It did crown like Buddy said it would. I used the "cake" setting on my oven. At 30 minutes the layers had a few moist crumbs so I took them out.
The flavor of the cake was very good, but it was very heavy and really not done right. There was a thin strip on the bottom of each layer that looked very condensed and not baked. The directions for putting together the batter are pretty unconventional, but I trusted Buddy. Please, can you help?? I was really hoping I wouldn't have to try a ton of recipes before I found a great one for my first wedding cake.

scp1127 Posted 10 Apr 2011 , 3:57am
post #71 of 108

I have made this recipe many times and it is perfect every time. The cupcakes dome beautifully.

There is a part in the custard recipe that gives a time to cook or it says that you can cook until it is thicker. I cook until it is thick. The cake browns very little and it also rises very little. The cupcakes need to be filled to about 1/8" or 1/4" from top of the liner.

I use baking strips and test with toothpicks and touch. The texture is very sturdy and with so much custard, they are very moist. I think you may not have baked it enough. Do you use an oven thermometer every time? This is a good habit to have.

The 72 degrees is important. I use my chocolate thermometer/spatula.

Could any of these issues be the problem? It would make a great wedding cake. Any more questions, I will be happy to answer.

Joann212 Posted 10 Apr 2011 , 7:48pm
post #72 of 108

Have you made this in 9" cake pans also or just as cupcakes? I also cooked my custard til it was thick. I don't have cake strips at the moment, but I think I will get some soon. I thought taking the layers out when there were a few moist crumbs on the toothpick would prevent them from being dry, but......... maybe they weren't in long enough?? Maybe the pick needs to be totally dry. Do you think if I waited to put them in the oven when they were at the 70-73 degrees it would 've made them rise a little higher and more evenly instead of crowning so much?
Another thing I was thinking...... wonder if using 1/2 the amount of custard in the batter would help the heaviness but still have it be nice and moist. Buddy says it's optional so possibly that could work??

scp1127 Posted 10 Apr 2011 , 9:22pm
post #73 of 108

Use the full amount of custard. I have made the cake many times. It rises very little. They do bake longer than a regular yellow cake, such as Sylvia Weinstock's. The center cooks last. I usually take baked goods out just shy of being done because they continue to cook in the pan. But this one can stay in until the toothpick comes out clean. If you have professional pans, you may not need the strips. But if you want to bake from scratch and not be frustrated, get thick, light colored pans, always use parchment, get an oven thermometer, and get baking strips. Some people feel they can't bake when the problem is the equipment. Good luck... this cake is worth mastering.

PistachioCranberry Posted 12 Apr 2011 , 11:44am
post #74 of 108
Quote:
Originally Posted by Joann212

Debby,
I decided to try the vanilla cake in the cookbook today. I was just asked to do my first wedding cake and thought who better to get a recipe from than Buddy, right? I also used the Italian custard cream in the cake.
Well, the cake is now in the garbage. Like you, my batter was around 65 degrees or so when I put it in the oven. It did crown like Buddy said it would. I used the "cake" setting on my oven. At 30 minutes the layers had a few moist crumbs so I took them out.
The flavor of the cake was very good, but it was very heavy and really not done right. There was a thin strip on the bottom of each layer that looked very condensed and not baked. The directions for putting together the batter are pretty unconventional, but I trusted Buddy. Please, can you help?? I was really hoping I wouldn't have to try a ton of recipes before I found a great one for my first wedding cake.




Try the vanilla cake from Sky High Irresistable Triple Layer Cakes

Joann212 Posted 12 Apr 2011 , 12:01pm
post #75 of 108

I do have that cookbook, but I haven't tried much yet. Which do you recommend.....the vanilla buttermilk cake or the vanilla bean cake? I need something that is nice and moist but not real heavy.

PistachioCranberry Posted 12 Apr 2011 , 12:20pm
post #76 of 108

I have made the vanilla buttermilk lots of times(and LOVE it). I might have to try the vanilla bean since I keep beans in my house.

imagenthatnj Posted 12 Apr 2011 , 2:30pm
post #77 of 108

I've made both. I have never, ever had any problems with any recipe in that book. The cakes are really easy. She uses the reverse creaming method a lot. The frostings/buttercreams are not that good for what we use these cakes for, because she uses a lot of heavy cream-based buttercreams. They're delicious, but you know you have to refrigerate those cakes and serve them about the same day. I have taken the flavor ingredients out of those cream frostings and incorporate into my IMBC.

In 2008 (I think) there was a group on the Internet called The Daring Bakers. They baked for a year through the book, choosing one recipe per week. Most of the cakes were a success with them.

I have made the vanilla buttermilk every time I need a vanilla cake, and the other one about 3 times. They are about the same thing, I think. There's actually another vanilla cake at the end of that book that it's "for weddings." If you compare the recipes, they're the same thing with a slight difference (eggs mixed with the vanilla, I think).

Cake was used in this project, for a wedding:

http://smittenkitchen.com/2008/07/project-wedding-cake-the-cake-is-baked/

I read every comment before I bought the book, but that's because I have an obsessive behavior. lol

PistachioCranberry Posted 12 Apr 2011 , 5:04pm
post #78 of 108

It was the group The Cake Slice and that was when I first heard about the book. I forgot about it until Smitten Kitchens page was posted and I knew I had to buy it.

I turned her banana cake into a strawberry one, her cola cake into a stout one, and played around with turning her vanilla buttermilk into a Red Velvet. I liked the way all of them ome out. The red velvet wasn't as red because I used dutch process, but then again it doesn't matter to me as long as it tasted good.

I had been doing research to find out why vinegar is necessary in a red velvet and haven't been told a conclusive reason, so I wanted to see what would happen if it was omitted.

imagenthatnj Posted 12 Apr 2011 , 5:38pm
post #79 of 108

PistachioCranberry, I wanted to get into that group so bad, but I didn't have a blog and I wouldn't have been able to dedicate time to make the cakes and report back. I never know when I'll have to sleep at the office...lol.

So it wasn't Daring Bakers but The Cake Slice?

I think everyone's favorites in my family come from that book, from the piña colada cake to the lemon/blueberry one, to the chocolate one that you make in one bowl in about 15 min.

Good to know there's one of the bakers among us. It was very cool to go read everyone's results every week.

PistachioCranberry Posted 12 Apr 2011 , 6:16pm
post #80 of 108

I wasn't a baker in the group, but an old coworker was. You might have read her blog, How to Eat a Cupcake.

imagenthatnj Posted 12 Apr 2011 , 6:26pm
post #81 of 108
Quote:
Originally Posted by PistachioCranberry

I wasn't a baker in the group, but an old coworker was. You might have read her blog, How to Eat a Cupcake.




Yes! Love her blog. But then she went away. Still very good entries there to read.

PistachioCranberry Posted 13 Apr 2011 , 12:50pm
post #82 of 108

With her and her mother being so busy with the bakery she had to let it go. Do you follow them on Facebook?

sweetlayers Posted 13 Apr 2011 , 1:13pm
post #83 of 108
Quote:
Originally Posted by neelycharmed

I was "on the fence" about buying the book because he said he would never give out his recipes...
But sounds like its worth buying, maybe it might be my next cookbook icon_smile.gif
thanks for the reviews from everyone,
Jodi




I too have this book and love the recipes, however, these recipes are NOT the recipes they use in the bakery. It is printed in the book that they are recipes that offer similar flavors and textures. But they are not the actual recipes in the book. But they are moist homemade cakes.

I also liked reading about his life and family.

imagenthatnj Posted 13 Apr 2011 , 1:50pm
post #84 of 108
Quote:
Originally Posted by PistachioCranberry

With her and her mother being so busy with the bakery she had to let it go. Do you follow them on Facebook?




No Facebook. I decided long ago I didn't want to be bothered with FB and closed the account.

tigachu Posted 24 Apr 2012 , 11:23pm
post #85 of 108

I just made the vanilla cake from the book and it is awesome!! I agree with scp, I have never tasted a cake with this texture before but it is insanely moist without being wet. I added the custard (couldn't get it to thicken much but it still worked). I would cut the sugar in the custard a bit my next go round but i love this cake icon_biggrin.gif

I can't wait to try more recipes from his book

gatorcake Posted 25 Apr 2012 , 1:50am
post #86 of 108

Made his vanilla cake with custard the other day and frankly did not think it was anything special and way too sweet (and I like sweet things). Did not find it any more moist than other yellow cake recipes I have made. Density was not a problem, I <3 dense cakes, fluffy cakes, and everything in between.

Did make Cakelove's vanilla cake and definitely think it is much better than Buddy's and it does not need a custard or worrying if the batter is at the right temperature. Frankly I agree with Old Man Mike's assessment of Buddy's vanilla cake--Buddy putting custard inside his recipe is cheating (for those who don't have the book this reaction is described by Buddy as a response to his new recipe). CL's yellow cake, along with others, is proof that one can make a great vanilla cake without custard.

Johnica10 Posted 25 Apr 2012 , 3:44am
post #87 of 108

I use to live in Hoboken, NJ and use to buy pastries from his father from time to time, when he was the baker (21 years ago) they were to die for and never a line to get in the door! Last year we had some friends visiting us in NY from Florida and they wanted to visit his store. Well when we got there, the line was three blocks long! The store is very small and you get shoved in like cattle. WE got in and looked at the cookies, cakes, etc.... and our friends decided to purchase some cannolis, brownies, chocolate chip cookies, bear claws and some other stuff....all in all they paid $80.00 when we got home they couldn't wait to dig in to the goodies. They took one bite of the cannoli and threw it away, the cream was sour and the dough was soft, the chocolate chip cookies were nasty, the bear claws were sour also and chewy like rubber, the brownies were so dry that you would have had to soak them in milk overnight for them to be close to edible.... needless to say everything wound up in the garbage. He is over priced and rude to his clients. Although I do have to give him a thumbs up on his decorating skills, but if I am paying the money he is asking for his cakes then not only do I want them to look good, but I also want them to taste good icon_smile.gif

scp1127 Posted 25 Apr 2012 , 11:23am
post #88 of 108

I have made CL's and Buddy's many times and don't find them one bit similar. Buddy's, made correctly is a very unique cake and one that crowds rave over. I used to use it as my charity donation recipe. It is more labor-intensive and in my opinion, doesn't make a good go-to recipe because it is so unique. I use award-winning gourmet jams and Buddy's recipe really showcases these amazing jams, piped full strength in the middle and topped with IMBC or FBC with the jams mixed in.

CL's with quite a few adjustments, is my main yellow cake. It is more what someone would expect in a yellow cake. But I still feel that Buddy's is a unique cake. If it isn't, it wasn't made correctly.

gatorcake Posted 25 Apr 2012 , 11:39am
post #89 of 108
Quote:
Originally Posted by scp1127

But I still feel that Buddy's is a unique cake. If it isn't, it wasn't made correctly.





Because I did not find it unique does not mean it was not made correctly--you just can't help insulting people can you. There is nothing special about the cake, it is a yellow cake with a custard added, it is certainly nothing inventive--people have been adding puddings to their cakes for a long time. Nor is it all the impressive--just as Old Man Mike thought when he first tasted it.

It is overly sweet, the vanilla flavor is not particularly special, it is an oil cake (vanilla butter cakes have a much better flavor profile), and I don't find it qualitatively more moist than other vanilla cake recipes. Good for you that your clients like it, I made it, did not like it, and don't find it all that unique--that does not mean it was made incorrectly. I am sure if you made the recipe and served me the cake I would come to the same conclusion.

Tails Posted 25 Apr 2012 , 11:47am
post #90 of 108
Quote:
Originally Posted by gatorcake

Quote:
Originally Posted by scp1127

But I still feel that Buddy's is a unique cake. If it isn't, it wasn't made correctly.



Because I did not find it unique does not mean it was not made correctly--you just can't help insulting people can you.




Something worth noting, for your own peace of mind, offence is only ever taken, never given.

Food for thought.

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