I have tried to make cakes from scratch a couple of times and it just never comes out right. Can someone recommend an idiot proof scratch cake? Also between white, yellow and chocolate cake is one more difficult to get a good result than the others?

I have tried MANY scratch recipes. People seem to prefer the cake mix to scratch! I do like the chocolate layer cake recipe on this site and use that for my chocolate cake. I've added a box of pudding to my scratch yellow and white and that seems to help but I'm sticking with the box mixes!

Julie

I think white cake from scratch is the most difficult to work with because, at least mine, is so moist and tender and so it is very fragile. I usually end up freezing it, then working with it.

I prefer scratch and there are a million posts for scratch recipes and recipes on this site, just search. It boils down to trying several and narrowing down what YOU like in moisture, texture and leavening. Taste is a personal thing. What I find most appealing, someone else may not.

Good luck.

There aren't any scratch cakes that are foolproof. It depends a lot on your oven temperature and how you treat you ingredients, that is, are the ingredients at the right temperature, did you beat the butter and sugar properly, etc.

I used to use only cake mixes, from a cake decorating store, here in Australia, so they were fairly good quality and most people I served them to, liked them.

Since opening my own business, I've decided that scratch cakes are the way to go, as people like to have their cakes made from natural ingredients, at least they do in Australia.

I think if you are having problems with your cakes, the first place to start is with your oven. Test the temperature and make sure it's correct, otherwise you may be over or undercooking your cakes. Make sure your ingredients are at the right temperature when you begin mixing your batter. If the recipe calls for room temperature, leave the ingredients on the bench until they are warmed correctly.

Try to make a single batch of each new recipe you try, to get a feel for how the cake should look and taste before you start doubling it.

Keep trying, you need to practice this just like your cake decorating. In time you'll improve and produce the most delicious cakes that have "layers" of flavour. You'll be able to taste the ingredients, not just a bunch of preservatives and goodness know what else.

Good luck with it all