What Are Your Favorite Recipes? Im Having A Hard Time

Baking By Krista512 Updated 21 Feb 2012 , 9:26pm by FlourPots

Krista512 Posted 19 Feb 2012 , 8:48pm
post #1 of 13

im having a really hard time finding really good recipes that are moist and very flavorful but at the same time dense enough to hold up to fondant, carving and stacking.

I want to be able to pride my self is completely scratch baking and get away from the box mixes.

my husband had about had it with me using his paycheck money to test recipes that turn out tasting horrible. or that taste just OK. my go to recipe was the durable for 3d and wedding cake one but i really need to get away from box mixes since our store is very unreliable as to when they will have box mixes in stock.

what are your all time favorite recipes that are totally scratch?
recipes for cake, frosting ( that tastes good and can handle being left out since i dont have fridge space) fillings, etc

12 replies
Jopalis Posted 19 Feb 2012 , 9:27pm
post #2 of 13

I just made the Epicurious Double Chocolate cake and was liked very much by all. My friend uses the King Arthur Flour white cake. There are threads on here for "bake-off's" for chocolate, yellow, white, etc. cakes. People tried top selected ones and rated them. Might want to try that. My friend tried Toba's chocolate and liked it as well. We tried the ones we did based on the "bake-off" threads.

Jopalis Posted 19 Feb 2012 , 9:45pm
post #3 of 13

Here are the CC Scratch-Off links for chocolate, yellow, white and spice:
















They may have done other flavors as well if you search "scratch-off"

Krista512 Posted 19 Feb 2012 , 11:33pm
post #4 of 13

oh thanks that will help a bunch!!!!!!

jason_kraft Posted 19 Feb 2012 , 11:52pm
post #5 of 13

We spent several months and a lot of time and money on initial R&D getting our scratch recipes ready for prime time. If you can't afford to do this R&D you may want to consider sticking to box mixes and just finding a better supplier.

Jopalis Posted 20 Feb 2012 , 12:55am
post #6 of 13

Myfriend and I just chose the top one or two contenders. She made Toba's chocolate and I made Epicurious double chocolate. We both liked the ones we chose. She uses the KAF white which was one of the top whites.... Everyone's taste varies though...

rosech Posted 20 Feb 2012 , 10:05am
post #7 of 13

I use the no creaming and no worry about over mixing RLB's yellow butter cake. Always comes out moist and light. If you refrigerate for a while you can carve it fine. I have adopted it to make strawberry, orange, lemon and other flavors cakes with no problems at all. I have tried it with four different brands of cake flour with no problems. Pay attention to her measuring methods. Videos on youtube.

Jopalis Posted 21 Feb 2012 , 2:08am
post #8 of 13

Rosech....Is that Rose Beranbaum's recipe you are talking about. I usually don't like the texture of butter cakes but you say that one is moist and light. Is it in Cake Bible or Rose's Heavenly Cakes? I also find her recipes to be very temperamental. They often come out dry...... Let me know... Thanks, Pat

Jopalis Posted 21 Feb 2012 , 2:23am
post #9 of 13

Rosech...I see Yellow Butter Cupcakes in "Heavenly Cakes" is that the one you use for a cake? I didn't see any in "Cake Bible".

Angfastic Posted 21 Feb 2012 , 2:42am
post #10 of 13

I tried a yellow butter cake recipe from Joy of Baking that was excellent. Only thing I did was add some sour cream. I also made the chocolate frosting and oh my goodness it was good. Here is the link, http://www.joyofbaking.com/YellowButterCake.html.

I do the reverse mix method of the white cake recipe on the back of the Swan's down cake flour box with the addition of sour cream. It is really good. Everyone loves it. The chocolate recipe on the back of the box is excellent too.

FlourPots Posted 21 Feb 2012 , 4:02am
post #11 of 13

Angfastic...Can I ask you...
When you made the butter cake...did you use Swan's Down cake flour?

I don't typically use cake flour, so I'm not very familiar with it...
I tried a vanilla cupcake recipe yesterday that was just awful. I'm sure it wasn't the recipe itself, since it was tested by 50 bakers and the majority chose it as the "ultimate".

Mine had a weird taste that even overpowered a fresh plump vanilla bean & a Tb. of vanilla.
I think it may be the SD flour??

Angfastic Posted 21 Feb 2012 , 2:01pm
post #12 of 13

Yes, I used Swans Down cake flour. That is the brand of cake flour in the grocery stores in my area.

FlourPots Posted 21 Feb 2012 , 9:26pm
post #13 of 13


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