Beyond Buttercream/FromScratchSF

Baking By mypinkbakery Updated 29 Apr 2014 , 6:49pm by sixinarow

Krypto Posted 6 Apr 2014 , 10:05pm
post #31 of 135

AThank you so much Rebecca67e! :)

JWinslow Posted 7 Apr 2014 , 12:36am
post #32 of 135

Quote:

Originally Posted by bikemom3 

Bought it, use it, LOVE it! Worth every cent!!!icon_biggrin.gif

 

;-D  Same here! I had the recipe but purchased the ebook for all the variations - very happy with it.  Thanks Jennifer!

Kimdarella Posted 7 Apr 2014 , 5:59am
post #33 of 135

I was going to ask if the recipes are in weight, not cups?  I much prefer to use weights in baking recipes, Imperial is OK I can convert to grams if necessary.

 

 

 

 

kkmcmahan Posted 7 Apr 2014 , 11:22am
post #34 of 135

Quote:

Originally Posted by nancylee61 

I'll have to try baking by weight.,also, I just wanted one recipe, not all of them and didn't want to purchase them all, so I am sticking with my WASC from here and my double chocolate fudge cake. The WASC has conversions to yellow, and it's really excellent. Is fromscratch's better? Has anyone compared?

The ones I spell out on this thread - these are my go to white and yellow.

http://cakecentral.com/t/654467/finally-a-scratch-wasc-recipe/420#post_7497626


Hey Nancy...the WASC has been my go-to cake for a long time...love it.  I recently purchased fromscratch's recipe and I have to say I like it better.  The yellow cake is yellow, not eggshell like most yellow cake recipes.  I also made the white cake and a raspberry cake.  The cakes are very moist and I have gotten lots of comments on how good it is (I only bake for family and friends).  I'm think it was well worth the cost.

Gerle Posted 7 Apr 2014 , 3:16pm
post #35 of 135

Her measurements are in weights.

Cakecrazy25 Posted 7 Apr 2014 , 5:02pm
post #36 of 135

I too, got rave reviews from her recipe. I reach out to her all the time and she is more than willing to reply back. I wish I could hug her. Also, because the batter rises so much you can stretch the batter out more, which i like.  

 

My tops always come out sticky. I cut off the top any ways but I wounder if i'm doing something wrong.

 

I love the recipe. I doubt anyone will be disappointed. She is like a little scratch cake fairy.

jenbug1 Posted 8 Apr 2014 , 1:46pm
post #37 of 135
Quote:
Originally Posted by Cakecrazy25 
 

I too, got rave reviews from her recipe. I reach out to her all the time and she is more than willing to reply back. I wish I could hug her. Also, because the batter rises so much you can stretch the batter out more, which i like.  

 

My tops always come out sticky. I cut off the top any ways but I wounder if i'm doing something wrong.

 

I love the recipe. I doubt anyone will be disappointed.

Quote:
She is like a little scratch cake fairy.

LOL I could not agree more!  I have gushed to her before about how much I look up to her as a scratch baking genius!  My birthday is less than 2 weeks away and I cannot wait to get this and make a cake!

 
emetz74 Posted 8 Apr 2014 , 3:36pm
post #38 of 135

I run contests at my job and last week's prize was a couple cupcakes I made from that recipe. The man who won is trying his hardest to win again because he thought they were so good. I think this weekend I will make one of the variations but I don't know which one to do because they all sound so good!

mypinkbakery Posted 17 Apr 2014 , 2:43am
post #39 of 135

ASo I finally got me my beyond buttercream online..tried it with the whole eggs...and the cake was absolutely delicious! I plan to use that and the chocolate variation this weekend using fondant[IMG]http://cakecentral.com/content/type/61/id/3221989/width/200/height/400[/IMG]for my daughter's 5th bday and I can't wait!

Boyka Posted 17 Apr 2014 , 6:28am
post #40 of 135

AAbout chocolate variation....put cocoa powder in dry ingredients, I tried to do it following instructions ...didn't work:(

mypinkbakery Posted 17 Apr 2014 , 6:55am
post #41 of 135

AOh wow! Thanks for that tip Boyka! But did u get the result u wanted?

mypinkbakery Posted 17 Apr 2014 , 8:22am
post #42 of 135

AHas anyone tried to split the recipe in half..did u get the Same results? Am planning to do an 8" and 12" ...thanks!

emetz74 Posted 17 Apr 2014 , 8:45am
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I made the strawberry version the other day and topped it with an all-buter strawberry buttercream and took them to work. You would not believe the compliments. Next up is the chocolate!

Cakecrazy25 Posted 17 Apr 2014 , 8:53am
post #44 of 135

AWhat color did the cake end up being...yellow?

Danilou Posted 17 Apr 2014 , 11:15am
post #45 of 135

AI also had problems with a sticky top but it is a great cake!

emetz74 Posted 17 Apr 2014 , 10:33pm
post #46 of 135

The strawberry cake was an off-white color (I used the whole egg version) with strawberry flecks. It's incredible.

Danilou Posted 17 Apr 2014 , 10:50pm
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AI've noticed the white cake tastes better after 24 hours. The eggy taste disappears. Anyone else found this? Also has anyone had problems with the stickiness on the cake?

mypinkbakery Posted 18 Apr 2014 , 5:52am
post #48 of 135

ANo Danilu...no problem with the stickiness here!

mypinkbakery Posted 18 Apr 2014 , 6:18am
post #49 of 135

AWell...I just finished a batch of chocolate by adding to the dry ingredients..results..not good! Now I ve to start all over! :( my daughter's bday is Saturday..chocolate is her favorite...I have to have it in the cake, it's 11.20pm here..I am tired as I have baked 2 12" and one 8" earlier...am gonna give it a go one more time using the original method...fingers crossed!

Boyka Posted 18 Apr 2014 , 7:13am
post #50 of 135

AI am so, sooo sorry to hear that :( , first time I did chocolate version/following original instructions/ I add 2 tbsp hot water to 3 oz cocoa powder and become sticky mess ... Hope you had better results than mine

mypinkbakery Posted 18 Apr 2014 , 7:47am
post #51 of 135

AIt came out bad adding the cocoa to the dry.....I ve had to start from scratch again using the original instructions..it's in the oven..let's see how it turns out :)...thanks for responding so quickly!

mypinkbakery Posted 18 Apr 2014 , 8:06am
post #52 of 135

AGood news!!! Following the instructions...it came out as light and fluffy as the others..yayyyy...don't worry about the sticky mess...just follow the hot water instructions..proceed to the next and mix well then add..am glad I didn't give up! ...it's past 1am now..it was worth staying up for!!

Boyka Posted 18 Apr 2014 , 8:38am
post #53 of 135

AYeyy, I am so happy for your good result, I felt bad when I read about your bad cake ...So, you had the same sticky thing and everything turn out good?!? I have to try it again, we are at the same time zone:grin: .... Have a sweet dreams and Happy birthday to your princess

mypinkbakery Posted 18 Apr 2014 , 9:53am
post #54 of 135

AThanks so much! Yes..t'was funny looking at first after the hot water..it seemed like there should ve been more hot water or something...just mix it anyways...pour in the other mixture..stir until smooth or as smooth as u can get and follow the last step...it will come out perfect! Try it again...

naubin Posted 18 Apr 2014 , 10:20am
post #55 of 135

A:-) I bought her recipes a couple weeks ago, and finally tried the recipe with whole eggs...seems delicious, I am going to try and fill it with strawberry smbc. I have never made smbc before so my family will be the taste testers for the whole package. I only had one problem, my batter didn't really rise, I don't know if my leavening agents are old and possibly that is why? Maybe my pans were too big for a single batch? I didn't see pan size listed, but maybe in my excitement to make the recipe I totally missed it?

LOVE IT SO FAR FOR THE TASTE!

yortma Posted 18 Apr 2014 , 4:22pm
post #56 of 135

Quote:

Originally Posted by naubin 

icon_smile.gif I bought her recipes a couple weeks ago, and finally tried the recipe with whole eggs...seems delicious, I am going to try and fill it with strawberry smbc. I have never made smbc before so my family will be the taste testers for the whole package. I only had one problem, my batter didn't really rise, I don't know if my leavening agents are old and possibly that is why? Maybe my pans were too big for a single batch? I didn't see pan size listed, but maybe in my excitement to make the recipe I totally missed it?

LOVE IT SO FAR FOR THE TASTE!

A better White Cake by fromscratch SF is awesome.  I have tried so many, but have never tried another since.  I made 8", 10" and 12" this past week without any problems.  rose beautifully, nice and level, although I agree with the prior observations - the top is a little sticky.  No problem, just Agbay it off.  I have only tried the all egg white version though.  possibly it is your baking powder, or maybe using whole eggs changes the fat content too much?  Don't give up, it is such a good recipe.  HTH

AZCouture Posted 18 Apr 2014 , 8:06pm
post #57 of 135

A

Original message sent by nancylee61

Aren't all of the recipes in weight? I find that is such a pain!

Seriously? That's the most efficient way to.bake. Not to mention less dishes to wash...oh yeah. I convert every recipe I intend on keeping to weight.

Danilou Posted 18 Apr 2014 , 9:43pm
post #58 of 135

AYortma do you find day one it has an eggy taste that starts to dissappear after 24 hours?

Naubin I've made the 'all yolk' one before and have found it doesn't rise as much as the 'all white' one.

nancylee61 Posted 18 Apr 2014 , 11:18pm
post #59 of 135

ASadly, I'm

Original message sent by AZCouture

Seriously? That's the most efficient way to.bake. Not to mention less dishes to wash...oh yeah. I convert every recipe I intend on keeping to weight.

Growing up, I never baked by weight. I'm sure I would get used to, but I'm just starting my business, have no income yet, a decent scale is at least $20, the recipes of ScratchSF are $20 and I don't want all of them, I just wanted a yellow cake. I love my chocolate and the white from here. So to spend money $40 for one recipe, I just can't justify it. I'm sure the recipes are good, but just can't do it right now. I will have to muddle through with my own scratch yellow and try to keep looking for a free, good one.

Nancy

AZCouture Posted 19 Apr 2014 , 2:32am
post #60 of 135

AOh nevermind the recipes or where they come from, just get a scale when you get a chance, and take some time one afternoon to record the weights of all the ingredients you ever use. Then you can apply that to future recipes. Trust me, you'll find out how much time you can save this way, and will be soooo happy! When you get a chance...you're not doing it wrong with the usual method if measuring, but it's definitely a time saver. :)

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