It was suggested to me that I develop a basic base recipe that I could use to just add flavoring and other "extras" to to make different flavors. I'm not really sure where to begin with this or even if this is an appropriate practice in baking. I mean I've heard of this practice in cooking, like with sauces, a mother sauce can be made into many different sauces, but can this actually be done with cake? I've looked at my recipes (which are all old family recipes) and they are all different in terms of amount of leavening, flour, the use of butter vs oil, I never dreamed of changing them. Would having a "mother batter" if you will, make all of the cakes taste similar? I like the uniqueness of the recipes, but it was suggested to me to create a base recipe in the interest of time and streamlining my baking business. I would love to know what my caking community thinks. TIA
Well seriouscakes has her base yellow cake and she exchanges the extracts to develop different flavors. I made it for my birthday and its very moist and its good for carving. exellent recipe.
Try this out and see if you like it...Hope this helps
There's a recipe on here for Master Mix with all the various ways to make it into different flavors.
i ue a victoria sponge base. so they are all similar in texture, but taste very different. all yu do is add the various flavours - lemon zest, cocoa, or extracts.
It's good that this subject was brought up again. We haven't discussed it in a long time.
There are also master mixes that not only make cakes, but cookies, muffins, biscuits, etc.
Most of them are available online if you google the term
and find the ones that are available through college and university cooperative extensions or food/nutrition programs.