One Base Recipie?

Decorating By CalhounsCakery Updated 20 Jan 2012 , 4:41pm by CalhounsCakery

CalhounsCakery Posted 13 Jan 2012 , 7:15pm
post #1 of 8

I have many great recipies that I use and love. The problem is they all give me different quantities. I would love to be able to take my vanilla cake recipie, and use it as a base for all my others, as well as being able to go back and forth between cakes and cupcakes. Does anyone have tips on how to do this, or a book that gives a good foundation on the science behind baking so I can figure it out on my own? Thanks icon_biggrin.gif

7 replies
KoryAK Posted 13 Jan 2012 , 8:00pm
post #2 of 8

I don't have any specifics for you (sorry) but other than chocolate, carrot, and pound cake, all of my flavored cakes come from my white cake batter. We make a big batch of that, portion it off, and add either Hero Compounds (preferred) or flavoring syrups (the kind intended for coffees), and/or extracts. So, yes, it can be done icon_smile.gif

CalhounsCakery Posted 13 Jan 2012 , 8:33pm
post #3 of 8

What is hero compound?

CalhounsCakery Posted 16 Jan 2012 , 2:45am
post #5 of 8

That's awesome icon_smile.gif. Thanks!

playingwithsugar Posted 16 Jan 2012 , 2:52am
post #6 of 8

What you're looking for is called a master mix. There are several online that can be used not just for cakes, but for other baked goods as well.

There are also a couple of master mix threads in the forums archives.

Theresa icon_smile.gif

FromScratchSF Posted 16 Jan 2012 , 3:08am
post #7 of 8

Highly recommend getting the Cake Bible. RLB's base white recipe is what a lot of bakers use as their base.

CalhounsCakery Posted 20 Jan 2012 , 4:41pm
post #8 of 8

Thanks guys. I'll check the forums, and the Cake Bible icon_biggrin.gif

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