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
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.





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.

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][/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
post #43 of 135

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
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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
post #47 of 135

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 problem with the stickiness here!

mypinkbakery Posted 18 Apr 2014 , 6:18am
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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" gonna give it a go one more time using the original method...fingers crossed!

Boyka Posted 18 Apr 2014 , 7:13am
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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'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 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 glad I didn't give up!'s past 1am 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 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 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?


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


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.


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're not doing it wrong with the usual method if measuring, but it's definitely a time saver. :)

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