mypinkbakery Posted 3 Feb 2014 , 5:07pm
post #1 of

ADoes anyone dread making vanilla cakes or am I alone?..I have searched high and low for the perfect vanilla cake recipe and still looking!..this weekend, I took my chances and made a layered vanilla and chocolate cake for my daughter's 2nd birthday, the vanilla part was a disaster!!..I didn't have time to make changes and had to serve the cake..i was so embarrassed @ the cake but my little girl had to cut a cake!..I watched my guest eat the cake but no one said anything except my friend the next day who confessed that cake was so unlike my cakes....

38 replies
Newcakebaker_2012 Posted 3 Feb 2014 , 5:22pm
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AI found on that I really like...its from joy the baker its her yellow butter cake and its yummy!

MimiFix Posted 3 Feb 2014 , 5:25pm
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Hmmm, I find vanilla cake the simplest of all cakes. Did you make the recipe that MB was kind enough to post on your other thread?  http://cakecentral.com/t/766143/basic-sponge-or-butter-cake#post_7465823 That one is a vanilla cake.

 

Or go to allrecipes.com​ Looking at the reviews should help.

mypinkbakery Posted 3 Feb 2014 , 5:31pm
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ANewcakebaker..i guess I will check it out..thanks!...@ Mimifix..exactly!..its so simple..so basic, it's so obvious when it goes wrong!..thats why I dread it!..no,i didn't try that recipe..i may need to do some more try outs...I don't want a repeat!..thanks ladies!

Stitches Posted 3 Feb 2014 , 5:37pm
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With-out printing out recipes and comparing ........is MBalaska's recipe is the one you use for vanilla cake Mimi? Is it the same as FSFS?

Newcakebaker_2012 Posted 3 Feb 2014 , 5:38pm
post #6 of

AYour welcome! I realized last week that I wasn't creaming my butter long enough. So my previous yellow cakes were dense. Last week when I tried my new creaming method and tried out the yellow cake mentioned above it was def fluffier.

enga Posted 3 Feb 2014 , 5:40pm
post #7 of

Quote:

Originally Posted by Newcakebaker_2012 

Your welcome! I realized last week that I wasn't creaming my butter long enough. So my previous yellow cakes were dense. Last week when I tried my new creaming method and tried out the yellow cake mentioned above it was def fluffier.

;-D

MimiFix Posted 3 Feb 2014 , 5:52pm
post #8 of

Quote:

Originally Posted by Stitches 
 

With-out printing out recipes and comparing ........is MBalaska's recipe is the one you use for vanilla cake Mimi? Is it the same as FSFS?

 

My recipe is very different from MB's; and I'm not familiar with FSFS. :)

Stitches Posted 3 Feb 2014 , 6:32pm
post #9 of

Darn it, sorry I can be dyslexic at times. I meant FromScratch who's from San Francisco.

cakeyouverymuch Posted 3 Feb 2014 , 6:36pm

Quote:

Originally Posted by mypinkbakery 

Does anyone dread making vanilla cakes or am I alone?..I have searched high and low for the perfect vanilla cake recipe and still looking!..this weekend, I took my chances and made a layered vanilla and chocolate cake for my daughter's 2nd birthday, the vanilla part was a disaster!!..I didn't have time to make changes and had to serve the cake..i was so embarrassed @ the cake but my little girl had to cut a cake!..I watched my guest eat the cake but no one said anything except my friend the next day who confessed that cake was so unlike my cakes....

 

a) what was the basic recipe?

 

b) in what way was it a disaster?

FromScratchSF Posted 3 Feb 2014 , 10:31pm

Not all recipes are created equal, and there are a lot of bad recipes out there.  Also, you need to understand the science of the ingredients that go into them and the mixing method.

 

Best of luck,

 

Jen

Claire138 Posted 3 Feb 2014 , 10:38pm

I use the cake boss vanilla cake recipe (you can find it online), it's very light and fluffy.

MBalaska Posted 3 Feb 2014 , 10:55pm
Quote:
Originally Posted by Stitches 
 

With-out printing out recipes and comparing ........is MBalaska's recipe is the one you use for vanilla cake Mimi? Is it the same as FSFS?

 

If it is it would be a happy accident, and I'd be proud to have created something at home that's as cool as FromScratchSF does.  Actually I took the Pound Cake recipe from my decades old Betty Crocker cookbook.  It's a great recipe, very delicious, and decades old (as am I) but firm.

 

I wanted something softer & lighter, and I especially wanted something for making vanilla butter cupcakes. So I started altering the original recipe, (at home for fun) and created my version of a butter cake.  I also mail order for double-strength Madagascar vanilla to extra flavor.

 

I'm happy to say that I made FSSF's scratch white cake recipe for the first time this week.  It was wonderful!!!!  Thank you for sharing, as I have been making the old fashioned recipe where you have to separately whip up the egg whites and hand fold into the batter, and her recipe was easier.

MBalaska Posted 3 Feb 2014 , 11:02pm

Quote:

Originally Posted by Newcakebaker_2012 

Your welcome! I realized last week that I wasn't creaming my butter long enough. So my previous yellow cakes were dense. Last week when I tried my new creaming method and tried out the yellow cake mentioned above it was def fluffier.

 

me too Newcakebaker_2012:  When I let it whip for 5 to 6 minutes it really changed the texture.

FromScratchSF Posted 3 Feb 2014 , 11:25pm

Quote:

Originally Posted by MBalaska 
 

 

I'm happy to say that I made FSSF's scratch white cake recipe for the first time this week.  It was wonderful!!!!  Thank you for sharing, as I have been making the old fashioned recipe where you have to separately whip up the egg whites and hand fold into the batter, and her recipe was easier.

 

I;m glad!  I'll get it posted back on the blog soon, I promise, in the meantime please don't share it.  Thank you!

mypinkbakery Posted 4 Feb 2014 , 12:42pm

A@ cakeuverymuch..It was real dense..not fluffy @ all..the color was way off too!..like a dirty light brown...@ Fromscratchsf..yes, u are right..i agree I probably need to understand the science behind the ingredients..@Claire138..i sure will try it!..thanks ladies!

mypinkbakery Posted 4 Feb 2014 , 12:44pm

AOh!..i found some more vanilla cake recipe a that requires self raising flour, we don't ve much of that around here and if u find it, it's way too expensive!.how do I convert to all purpose flour and will it come out as nice?

MyFairDiva Posted 4 Feb 2014 , 1:16pm

AMost likely it will not come out as (nice as) the one from the recipe since self-rising flour is meant for baking, it is made softer than all purpose, and has baking powder added.

To replace self raising flour, add 2 teaspoons of baking powder to 1 cup (150g) of all-purpose flour, this is an approximate.

Take care, Cin

nancylee61 Posted 4 Feb 2014 , 2:43pm

Could you do the very light, very awesome scratch WASC on this site and instead of almond, put in vanilla?? 

 

I tried this one and it was great!! Very light and moist (that word again!!)

 

http://bakeoutsidethebox.blogspot.com/2012/08/white-almond-sour-cream-cake.html

 

Nancy

nancylee61 Posted 4 Feb 2014 , 2:43pm

I liked this one a LOT, also!!

http://cakecentral.com/a/a-better-white-scratch-cake

anavillatoro1 Posted 4 Feb 2014 , 4:06pm

AI am in the search for the perfect vanila recipe I love bakerela recipe is delicious but to sofft when you cut it, I ama goin to try this recipes thank you ladies

MBalaska Posted 4 Feb 2014 , 11:07pm

Quote:

Originally Posted by MimiFix 
My recipe is very different from MB's; and I'm not familiar with FSFS. :)

 

My Oh My.......Mimi I just made your Yellow Cupcake recipe from your book.   It's yellow because of the egg yolks but it's VANILLA flavored.   I'd call it Vanilla Cupcakes. 

 

They were delicious, soft,  fragrant, nice texture.  We've been eating them right out of the pan without frosting.  They don't need any.  I think you could sprinkle some cinnamon sugar on top and they'd be wonderful.  Could you do that before you put them in the oven?

SweetShop5 Posted 4 Feb 2014 , 11:15pm

I've been using the same vanilla cake recipe for awhile and it never failed.

MimiFix Posted 5 Feb 2014 , 1:22am
Quote:
Originally Posted by MBalaska 
 

 

My Oh My.......Mimi I just made your Yellow Cupcake recipe from your book.   It's yellow because of the egg yolks but it's VANILLA flavored.   I'd call it Vanilla Cupcakes. 

 

... I think you could sprinkle some cinnamon sugar on top and they'd be wonderful.  Could you do that before you put them in the oven?

 

If you want a cinnamon sugar topping, definitely add before baking. Oven heat melts the sugar and creates a slight crunch.

 

This recipe began life as my basic yellow sheet cake. It's still my go-to recipe when I want a fast and easy vanilla cake.   

 

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Claire138 Posted 5 Feb 2014 , 6:16am

Mimi, that looks so good. What is the name of your book? (I've just spent the past half hour doing random searches online with your name but haven't found anything).

MimiFix Posted 5 Feb 2014 , 12:42pm

Thank you Claire, the recipe is in my third book, The (Faux) Pastry Chef: How I Found My Baking Fix. It's a memoir with a few recipes. Click on the Bookshelf link in my signature below, to read about it. 

-K8memphis Posted 5 Feb 2014 , 1:07pm

mimi, do you include samples with the book? and i'd like to request an extra scoop of icing with mine ;) please, sir ma'am, can i have some more? not that there's not enough--i have a voracious sweet tooth and that icing cake combo looks amazing... for breakfast...soon lol!

Claire138 Posted 5 Feb 2014 , 5:12pm

Thanks Mimi - I see it now, for some reason it wasn't showing before.

mypinkbakery Posted 5 Feb 2014 , 9:19pm

AThanks@ Myfairdiva...I appreciate..would love to check out ur book mimi

MBalaska Posted 12 Feb 2014 , 8:42am

♦Quote:

Originally Posted by MimiFix 
 

Thank you Claire, the recipe is in my third book, The (Faux) Pastry Chef: How I Found My Baking Fix. It's a memoir with a few recipes. Click on the Bookshelf link in my signature below, to read about it. 

BUTTERMILK DONUTS:  love those old fashioned buttermilk donuts with the thin glaze of icing.

 

I made a second batch of your vanilla cupcakes, added a big tsp.of Cinnamon, an rounded half tsp of Mace, put them in a jumbo cupcake pan, baked longer at a lower temp (350 f.)...........Put a thin drizzle of glace corn syrup (cookie) icing on the tops while they were still warm............................

♦wowie kazowie were they good, and they tasted just like buttermilk donuts. ♦

I'm thinking that if they needed to be dressed up, a nice compliment to the flavor would be white chocolate Modeling Chocolate.  I'll play with some decorations for the tops. (if there's any left tomorrow.) :P

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