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Posts by yortma

I would set a minimum starting bid 75.00$?  100.00$? You Don't want to be doing all that work for virtually nothing. Also, is delivery included?  I did the same thing for my church a number of times over the years and it went well. The first few times I placed the starting bid myself because It would have cost more to make the cake for anything less, and wouldn't have been worth the effort.  Then I started specifying a minimum.  It always went for well above.  A few times...
I have never made a 12 by 18 - (it doesn't fit in my oven)  but I have made an 11 by 15 many times.  Doubling the SF from scratch recipe fills the 9 by 15 pan perfectly.  I would triple the recipe for a 12 by 18 and you might have a little left over for a smaller cake or cupcakes.  I have frozen this many times and it freezes beautifully.  It is a wonderful recipe, and I tried many.  
 After much trial and error this is how I have adapted my favorite white cake into a strawberry cake.This is light and very flavorful and a very pretty pink color.  If you need to be vegetarian, skip the jello, but it won't be very pink.   Use your favorite white cake recipe for 2 8 or 9" layers.   replace 2 - 4 tbsp of sugar with 2 - 4 Tbsp dry strawberry jello mix(depending on how pink you want it)   add 1 tsp of strawberry extract in addition to the usual...
It looks to me as if the "perfect" cake may have been turned upside down, which would give you the perfectly flat "top", and even browned color. The original top may even have been leveled before turning over.  I don't worry much about how level the top is or how perfectly even the color is, because I virtually always tort and level anyway, and then cover with buttercream/fondant/ganache.  How it tastes is the most important thing!  If your tiers are not the height you...
I have doubled this recipe many times without adjusting the ingredients (the all whites and also the chocolate version).  For me, doubling makes 3 perfect 9" layers, and my pans are 2" high. I double it far more often than not.  (The recipe as written makes 2 thin 8 or 9" layers).  I have never had any problems with this recipe and I have played with it a lot.  As mentioned above, make sure everything is room temp. and cream the full 80 seconds before continuing.  Any...
Jennifer Bratko's version of the chocolate cake is wonderful, as is the white cake.  I use Guittard cocoa rouge as she suggested.   It has replaced my prior favorite as my now go to chocolate cake recipe.  
This is my favorite orange cake recipe.  It is light and flavorful.       3 cups cake flour (12 oz) 2 1/2 tsps baking powder  1 tsp salt 1 cup (2 sticks, 8 oz) unsalted room temp butter 1 1/8 cup sugar 1/8 orange jello powder (can replace with sugar, but gives nice orange color to cake) 4 eggs 2 tsps finely grated orange zest 1/3 cup strained fresh orange juice 2/3 cup whole milk 1/4 tsp orange oil   Standard creaming technique:   cream butter, sugar jello....
If the original plan was to have 2 layers of cake, and one layer of filling, you could also torte the layers so you have 4 layers of cake and 3 layers of filling.  That will add extra height but spread the filling out more evenly.  As state above, you could also put this particular tier on extra cardboards, or on a foam core cakeboard, covered with frosting, fondant or decorations.
Not at all.  I have refigerated cookie dough for days, and frozen it even longer.  Just let it warm up a little until it is workable.  Refrigerate or freeze for a while after cutting out before baking to help them keep their shape better.  HTH
I would make a belly cake with stacked round cakes.  You can choose the the diameter you want, and stack graduated sizes to get the general shape (ie:  2 10", a 9" and 8" and 6"etc for a BIG belly!).  The stack is then  carved to a rounded shape.  I like this way because you have filling rather than just cake, and the baking is not problematic because it is made of regular rounds.  You can bake as far ahead as you like.  I virtually always freeze my cakes until the day...
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