Who Here Makes Scratchsf Vanilla Cake Recipe?????

Baking By Danilou Updated 7 May 2014 , 1:04am by waggs

Dayti Posted 15 Nov 2012 , 9:00pm
post #31 of 75

FromScratchSF I've read your blog post sooo many times and am itching to try your "white" cake recipe, I'm just trying to find the time to do it!
 

Danilou Posted 15 Nov 2012 , 9:35pm
post #32 of 75

Hi Jen, I've been following your blog! Thanks for a great recipe! Do you have any great Gluten free recipes? Lots of ppl here in my town are gluton free (and half my family).

Danilou Posted 15 Nov 2012 , 9:37pm
post #33 of 75

Gluten not gluton.....lol (I'm the only gluton)!!!!

FromScratchSF Posted 15 Nov 2012 , 10:14pm
post #34 of 75

A

Original message sent by Danilou

Hi Jen, I've been following your blog! Thanks for a great recipe! Do you have any great Gluten free recipes? Lots of ppl here in my town are gluton free (and half my family).

I'm a giver, but at this time I have no GF recipes to share. Sorry!

Gerle Posted 15 Nov 2012 , 10:58pm
post #35 of 75

Danilou, the oreos didn't sink to the bottom.  I chopped them up pretty fine and when I sliced the cake, it looked speckled inside, almost more chocolate than vanilla/white.  I personally don't like oreos or anything labeled cookies and cream, so I didn't try the cake.  But both my boys and my husband ate the cake and loved it.  My youngest son said it tasted almost just like cookies and cream ice cream to him.  I was very happy with the way it turned out and it just proved that FromScratchSF's recipe is very versatile.  I'm anxious to try other flavors with it after having success with this one.  I'm really glad I found this recipe and thank you FromScratchSF for being so willing to share with all of us.

Gerle Posted 15 Nov 2012 , 11:08pm
post #36 of 75

Danilou...I forgot to mention that the flavoring I mentioned earlier is called Princess Cake & Cookie Bakery Emulsion and it's made by Lorann Oils.  The description on the side of the bottle says it "adds a rich bouquet and a light, nutty taste.  Great in cakes, cookies, pastries and frostings.  Don't limit yourself to desserts; it's delicious in pancakes and french toast too!"  I've only used it in frostings and cakes but everyone that has a cake and/or frosting made with this emulsion (guess I shouldn't call it flavoring!) is very happy with the outcome.  So hopefully you can find some and give it a try.  Happy caking!

JWinslow Posted 15 Nov 2012 , 11:22pm
post #37 of 75
Quote:
Originally Posted by FromScratchSF 

 

I think it has an egg-y taste right out of the oven, but it seems to go away after several hours when the flavor of the cake matures. 


I find this to be so true only if I use the recipe as a White cake but when I add flavorings to change things up, never a concern if you want to call it a concern :)

Danilou Posted 16 Nov 2012 , 1:26am
post #38 of 75

Imagine if I chopped up white tim tams or white choc chips and put in it. I might be like a white mud cake Yum!

SammieB Posted 16 Nov 2012 , 2:58am
post #39 of 75

Her recipe is now my go to recipe for lots of flavors. I've made the pumpkin, strawberry, lemon, white, yellow, and experimented with a cinnamon roll flavor. I love it. I would stalk her if I lived in SF.

MMueller Posted 16 Nov 2012 , 6:46pm
post #40 of 75
Quote:
Originally Posted by remnant3333 

Is this the recipe that uses

8.75 oz cake flour

11.5 oz. sugar

I have no idea how much in ounces is equal to cups, etc. I have no food scale. Does anyone know what the ounces are equal to for the cake flour and sugar?

 

Maybe I will have to buy me a food scale and try the recipe.

 

Thanks for the information.

 Mary


Thy this: http://www.kingarthurflour.com/recipe/master-weight-chart.html

FromScratchSF Posted 17 Nov 2012 , 2:41am
post #41 of 75
Quote:
Originally Posted by MMueller 


Thy this: http://www.kingarthurflour.com/recipe/master-weight-chart.html

 

Please do yourself a favor and get a food scale, especially if you do not live in the US and you don't regularly eat US butter cakes.  Most people fail at scratch baking and they fail because they measure by volume, not weight.  If you want my recipe to turn out as intended, it must be weighed!

AlicesMadBatter Posted 19 Feb 2013 , 9:15pm
post #42 of 75

Is 8.75 oz cake flour equal to 8 3/4 oz on my scale? I assume so but want to be sure.  My scale does the fraction not the decimal point. : (

cakeyouverymuch Posted 19 Feb 2013 , 10:05pm
post #43 of 75
Quote:
Originally Posted by AlicesMadBatter 

Is 8.75 oz cake flour equal to 8 3/4 oz on my scale? I assume so but want to be sure.  My scale does the fraction not the decimal point. : (

 

 

Yes.

pmarks0 Posted 20 Feb 2013 , 2:08am
post #44 of 75

 

Quote:
Originally Posted by AlicesMadBatter 

Is 8.75 oz cake flour equal to 8 3/4 oz on my scale? I assume so but want to be sure.  My scale does the fraction not the decimal point. : (

 

Invest in a digital scale.  They're not expensive and it will make it much easier when it comes to weighing out ingredients..

AlicesMadBatter Posted 20 Feb 2013 , 11:24pm
post #45 of 75

I have a digital scale, it just does fractions and not decimal points and I started second guessing my fraction/math skills!  ; ) 

AlicesMadBatter Posted 18 Mar 2013 , 7:39pm
post #46 of 75

My cupcakes come out lightly brown around the edges, on top and on the bottom.  Thoughts?  My cupcake pan is a dark pan, so maybe that is why? 

AlicesMadBatter Posted 18 Mar 2013 , 7:40pm
post #47 of 75

And i am using this recipe which I love.  As a cake I can just rub off the browned edges for a perfect white cake but doesn't work on cupcakes.

Linda2cakes Posted 27 Feb 2014 , 6:57pm
post #48 of 75

ADo you have the recipe from scratch white cake? The from scratch cake or beyond buttercream I cannot get anywhere. I sure would likely try this recipe.

Linda2cakes Posted 27 Feb 2014 , 7:01pm
post #49 of 75

ADo you have the white cake recipe. That was from ScratchSf,formerly beyond buttercream. I cannot find this recipe anywhere. If you use it, can you let me have the recipe?thank younlinda.

MimiFix Posted 27 Feb 2014 , 7:12pm
post #50 of 75

That fabulous white cake recipe (with numerous variations) is copyrighted so it's not legal to share. CC member FromScratchSF wrote the recipe and it will be available to purchase in the near future. Besides, it's important to support our small businesses, right?  

Linda2cakes Posted 27 Feb 2014 , 7:15pm
post #51 of 75

ASo other people have this recipe and are not allowed to share the recipe? Thank you for responding. Linda

FromScratchSF Posted 27 Feb 2014 , 7:29pm
post #52 of 75
Quote:
Originally Posted by MimiFix 
 

That fabulous white cake recipe (with numerous variations) is copyrighted so it's not legal to share. CC member FromScratchSF wrote the recipe and it will be available to purchase in the near future. Besides, it's important to support our small businesses, right?  

 

Hi everyone!  Yes, I will have it for purchase very soon.  I'm sorry for delay, and I would appreciate anyone not sharing it if you have it.  The new version is almost done and will be back up next week.  I don't want to get busted for "advertising" here, as links to where it can be purchased were deleted by management, so please make sure you follow me via my Facebook/Etsy store or send a PM.

 

Thank you for supporting small business!

 

Also, nobody has my permission to add the recipe to Cake Central's recipe archives, I will report it and have it removed.  Thank you again!

JWinslow Posted 27 Feb 2014 , 7:39pm
post #53 of 75

Quote:

Originally Posted by FromScratchSF 
 

 

Hi everyone!  Yes, I will have it for purchase very soon.  I'm sorry for delay, and I would appreciate anyone not sharing it if you have it.  The new version is almost done and will be back up next week.  I don't want to get busted for "advertising" here, as links to where it can be purchased were deleted by management, so please make sure you follow me via my Facebook/Etsy store or send a PM.

 

Thank you for supporting small business!

 

Also, nobody has my permission to add the recipe to Cake Central's recipe archives, I will report it and have it removed.  Thank you again!

 

;-D 

Gerle Posted 27 Feb 2014 , 8:08pm
post #54 of 75

I will add....the recipe is well worth paying for.  It is a fabulous recipe and has several variations you can make as well.  I've tried several of them and all are good.  You will not regret purchasing this recipe and supporting a small business at the same time.  It really IS that good!

Sammy09 Posted 27 Feb 2014 , 11:05pm
post #55 of 75

AIs the Updated version different than the one I purchased? Did you add more info?

Gerle Posted 27 Feb 2014 , 11:38pm
post #56 of 75

Sammy, I could be wrong, but I think she was correcting typing errors only...a little more proofreading being done.  A lot of people were clamoring to get the recipe, so the first printing was done in a really rush job.  I had a problem getting my copy to come through, so we had a few emails back and forth and I can't remember exactly what she had stated in one of the messages, but I do believe that's what she was planning on doing, so she probably pulled the recipe back until it was completed and hasn't yet put it back up for purchase yet.

FromScratchSF Posted 27 Feb 2014 , 11:58pm
post #57 of 75

The un-edited and un-proofed version of the mini book went up by mistake and sold out so fast before I realized it!  I had never sold thru Etsy before so I completely messed it up. And then had a complete hard drive failure so getting all my software back and etc. ug.  Been not good. That's why I'm being extra careful to do it right this time.

 

Yes, it has a whole additional section with pan weights and all typos corrected.  If you purchased the recipe thru etsy previous you will get an email direct from me thru Etsy so I can send you an updated copy at no charge.

FromScratchSF Posted 28 Feb 2014 , 5:17pm
post #58 of 75

The un-edited and un-proofed version of the mini book went up by mistake and sold out so fast before I realized it!  I had never sold thru Etsy before so I completely messed it up that up too and didn't actually have a Paypal account so that was a disaster....  Anyway that's why I'm being extra careful to do it right this time.

 

Yes, it has a whole additional section with pan weights and all typos corrected.  If you purchased the recipe thru etsy previous you will get an email direct from me thru them so I can send you an updated copy at no charge.

 

Thank you for asking!

katarinas Posted 6 Mar 2014 , 7:48pm
post #59 of 75

Will you let us know here when the new version is out please:) I am very excited to purchase it!!!!

FromScratchSF Posted 6 Mar 2014 , 7:50pm
post #60 of 75

<cough> <cough> Signature line!

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