I tryed this recipe and "LOVE" it.It is very tasty and moist,but yet dense enough for 3-D cakes.I highly recomend this recipe.
tried this cake for first decorating class. I was really happy with how firm it is but is still moist
How did you work with the crusty edge when covering in bc/fondant?
Quick question about the butter... is it salted or unsalted?? I am going to attempt to make my daughter a winter themed bday cake tomorrow..and figured I would try this recipe..but not sure on the butter...can u tell I dont bake much! LOL Thanks in advance! Michelle
Thank you for sharing this receipe I made it this weekend and I thought it came out perfect. The only changes I made was I superfined the sugar; past experience has taught me this works for me and I added two tablespoons of milk in addition to the sour cream (not thinned). I plan on using it again!
I'm happy that you all liked the recipe! Lilyputt, I use salted butter. Sorry the the late response...I haven't checked the comments posted here in very long time. I hope that you all get as much use out of the recipe as I have:)
4 sticks of butter as in 2 cups or four???
2 cups...each stick equals 1/2 C. HTH
How much does this recipe yield? I need to make pound cakes for a 3-tier topsy turvy cake, so I need a LOT of batter (12"-11"-10", 10"-9"-8", and 8"-7"-6"). Also, could you make this chocolate? I would imagine so, but would it change the liquid amounts?
I have the same questions as momnzoes. I am curious how many cups this makes as I am doing the 3d cuddly bear pan and so I am wondering if I need a double batch or a single, or a single and half of another. I am also curious if there is a conversion for more liquid or something to make this chocolate. I want to do the bear in chocolate since he is gonna have chocolate frosting and the mom LOVES chocolate, but did not want to force everyone to eat some kind of chocolate (the bear is gonna sit on another cake orginally gonna do chocolate cake with white BC, and white sponge bear with chocolate frosting, but want to not make people who don't like chocolate have to eat chocolate). Any help would be great. Thanks
Hi Lita829! Could you please advise what size tin you would use for the full amount? Can you easily divide the mixture into smaller tins? Thanks for your help:)
This is a very nice cake, it yields 9x3 inches cake. i added 1/4 cup milk also.
Sorry for the late response...I haven't checked this section of CC in a while. I haven't made the cake in a while but I doubled the recipe and it filled 2-10X2" cake tins. It was used as a based for the 3-D teddy bear cake. Sunset...this recipe can also be used for the teddy bear pan. I haven't tried to convert the recipe to chocolate....I have another recipe for that but I am sure that it can be done. If adding cocoa powder to make it chocolate, I'd subtract that from the original amt of flour. If not..then add more sour cream/milk so that the cake is not dry. Newbienz and Momnzoes....this recipe can be halved, doubled, or tripled. It depends on how much batter your mixer can hold and how much flour power it has.
I/m gonna try this.
this cake has come to be a favourite.i love it very much.thanks
can you make cupcakes or petifours with this recipe?
What temperature do you bake it at??
You can bake it at 325-350 depending on the pan.
Great cake recipe it held up very well at room temperature.
how can you tell when this cake is done baking? Do you still use the tooth pick method? I am using 6,8,10 inch pans...what are the baking times for those?
Shana, it is a very light colored cake but I wait until the cake just slightly starts to pull away from the sides of the pan. The edges will become more golden than the rest. I never use the toothpick method. I just guesstimate the cooking time for the pan and check (with the oven closed until it is at least 3/4to 7/8 of the cooking time has passed). At that time, if signs of doneness are present I open the oven and check with my finger for bounce back.
Hi Eevryone, i tried this recipe, and i absolutely love it!!!!! it's just perfect. i'm using it for petifours!! wish me luck!! i totally recomend it. this i like baking clouds!!..:-)
This is DELICIOUS! Thank you so much for posting.
This was a life saving recipe for me. I was trying to make a cake into a horse head for my daughter's 8th birthday. I had two failied attempts at another recipe. I tried this one the day of the party & never had so many compliments on the taste of the cake. It carves well, if you want to make a shape. I'm be using it again & again. I needed a 9X13 cake & didn't have to double the recipe or anything.
You all are welcome! Awesome! I'm happy that the recipe was a success for everyone:)
After searching for a nice pound cake recipe for a 3D bear pan and seeing the comments here I decided to make this yesterday. I made the cake into a penguin for my boyfriends 21st and he absolutely loved it! The cake is really delicious and moist and filled out the pan perfectly. This is my first attempt at both a 3D cake and a pound cake and thanks to you it worked really well!!
ouulala!!! This is so good!! but takes 1h30 to bake... but was worth the waiting time!!! and I only had the crust...
Just wondering if I did something wrong....I followed the recipe precisely, but it seemed grainy, and not smooth like the boxed mixes I'm used to. Lol. It's in the oven now, so we will see. Thanks.
Can someone please help? I made my cakes, took them out of the oven, froze while warm, took them out to torte and fill...and they look like cornbread. I'm not sure if it's because they are still cold, but they seem VERY dry!!!! I brushed simple syrup over the tops of each layer, but I am worried. I did not overcook. Has anyone else experienced this? Will the cake be moist at room temp? Please advise.....
Hi lovecake987, I saw that yours took 1h30m to cook!!! Mine took 45 min. So glad I was watching the oven, or they would've burned. What temp were you cooking at?
Hi Lovecake987. Sorry it took me so long to respond. I wasn't aware that additionaly posts were made to this recipe. What type of oven do you have? Also, what size were the cake and what temp were you cooking it at? If the oven is convection...you want to decrease the baking temp of 50-75 degrees or it will overcook and dry the cake out. It it was a large pan, I'd recommend using a flower nail to disperse the heat and allow the cake to cook more evenly. If the range is gas or electric, I alway err on baking is a little more slowly.
It the cake was grainy...either the butter and sugar wasn't creamed long enough and/or the it was overmixed once the flour was added. Don't give up on the cake....its a tasty recipe.
does anyone know how much of this recipe is needed to fill the wilton stand up bear pan?
THE LARGE BEAR PAN? IF SO IT WOULD BE, MAYBE, HALF THE BATTER NEEDED FROM THIS RECIPE. AND DON'T BE AFRAID IF THE EDGES BECOME A BIT OVERLY DONE....IT'S IMPORTANT THAT THE MIDDLE IS BAKED SO YOU'LL HAVE TO USE A TOOTHPICK!!
Can this recipe be used for a sheet cake?
I made a 3d mini bear cake with this recipe, it works and taste great but I only use half of everything since mine is a mini bear. Thank you! [IMG]http://i59.photobucket.com/albums/g302/angela318/IMG_0944.jpg[/IMG]
I really want to try this recipe. Is the flour Self Raising Flour or just normal flour???
I have an electric oven and it was at 350... but the middle didn't want to bake. I used the large bear pan. I am about to make it again, so I'll try all your the tips and let you know. Thanks
i tried a pound cake recipe from allrecipes.com and it came out horriable. i was so upset because i didnt buy enough ingredients to make another and it was too late to run back out to the store. im going to save and try this one. hope it works
What kind of flour did you use?
This cake is SO TASTY! I used it for a moulded rocking horse pan & it worked beautifully. I iced it with "buttercream dream" & it was delicious. The cake is easy to make & I trusted it (untested) because of all the good feedback & comments here. For all you metric bakers, 4 sticks of butter in America weighs 452g. Each stick is 113g. Oh, I used buttermilk instead of the sour cream or whole milk.
OMG YESSSS THIS IS IT! THE BEST pound cake recipe! I did some of these for a bride and groom and she took them home and wrote me back to say she ate 3 out of the 9 cupcakes I sent in a box! AND BEST OF ALL I GOT THE WEDDING CAKE JOB! Thank you so much for posting this. I am so grateful for all those above who took the time to write honest reviews. Thanks to all of you I was convinced to try this recipe and it was a huge success. I followed the recipe exactly and used whole milk instead of sour cream. I am going to try it with sour cream thinned with milk to see what difference there is.
WHO HERE HAS TRIED THE RECIPE WITH SOUR CREAM? CAN YOU SAY HOW MUCH OF THE 1/2 CUP IS MILK AND HOW MUCH IS SOUR CREAM? SHOULD I DO HALF HALF? *BIG SMILE
I made this recipe tonight for a topsy turvy cake class I will be having this week and absolutely LOVE it! It carves well and tastes WONDERFUL!! Thank you for sharing!
I'm looking forward to trying this recipe myself. It sounds fabulous! Thanks for sharing!!!
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