Another Sylvia Weinstock Recipe Question :)

Baking By madicakes Updated 30 Jun 2011 , 4:18am by scp1127

madicakes Posted 27 Jun 2011 , 8:25pm
post #1 of 14

Her original classic yellow cake recipe... I love the flavor of it, and so does everyone I've tested it on, but I am having terrible luck with it when trying to make cupcakes! They shrink up significantly when cooled and pull away from the liners all of the time. Any tips/suggestions? Thanks!

13 replies
LindaF144a Posted 28 Jun 2011 , 2:21am
post #2 of 14

Someone else on here said the same thing about her recipe. Not every cake recipe can make a good cupcake is my best advice.

Edit Posted 28 Jun 2011 , 2:34am
post #3 of 14

I agree with Linda. I use different recipes for my yellow cake and cupcakes too

madicakes Posted 28 Jun 2011 , 2:09pm
post #4 of 14

Thank you guys....I figured that was probably the issue...lol. Just wishful thinking icon_smile.gif Do you have a yellow cupcake recipe that you would recommend?

LindaF144a Posted 28 Jun 2011 , 2:41pm
post #5 of 14

I don't. I formulated my own after trying unsuccesfully to get one to work. I can't share it because it is the recipe I use in my shop. Maybe if I ever write that book.....

imagenthatnj Posted 28 Jun 2011 , 3:42pm
post #7 of 14

Forgot to say I use this one, and it works on cupcakes too.


LindaF144a Posted 28 Jun 2011 , 3:43pm
post #8 of 14

I personally think Billy's is too dry, but that is a personal opinion.

And I respectfully disagree that they have all been invented. I can tell you about four different variations that I have that I have not seen published, all giving different results.

Bottom line is find the one that works for you.

LindaF144a Posted 28 Jun 2011 , 3:46pm
post #9 of 14

Tried Cakelove as cupcakes myself. I was not impressed, but as a cake I love it.

scp1127 Posted 29 Jun 2011 , 6:26am
post #10 of 14

Linda, did you try adding the Hennessy? I use enough to taste it in the final product. I also add vanilla bean paste and homemade vanilla extract made with Grey Goose. After all those additions, I can eat it plain.

LindaF144a Posted 29 Jun 2011 , 11:28am
post #11 of 14

Oh, it wan't taste, but texture and moisture.

madicakes Posted 29 Jun 2011 , 5:19pm
post #12 of 14
Quote:
Originally Posted by LindaF144a

I don't. I formulated my own after trying unsuccesfully to get one to work. I can't share it because it is the recipe I use in my shop. Maybe if I ever write that book.....




Linda, I certainly understand...lol. Let me know if you ever write that book!

I actually played around a little bit last night formulating my own, which turned out okay, but not great...so I'm going to keep trying. It was fun though to actually take the chemistry into consideration, etc.

scp1127 Posted 30 Jun 2011 , 4:18am
post #14 of 14

Linda, I didn't find that. It may be our ovens.

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