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SCRATCH BAKERS: Post your BEST recipes!!!!!!!!!! - Page 8

post #106 of 425
This is the greatest thread, whoooo hoooooo. I love it, keep em coming icon_biggrin.gif Unfortunately I haven't had success with home made so i can't even contribute icon_cry.gif
post #107 of 425
Quote:
Originally Posted by txkat

Quote:
Originally Posted by beemarie

Can anybody recommend a good key lime cake and key lime filling??



Key lime gets bitter when it is cooked for too long, so baking the flavor into the cake isn't your best option. I make a key lime cake just like a tres leches, since the mixture for a key lime pie, and for a tres leches is very similar. Bake a dryish sponge cake - Genoise or hot milk, whichever you prefer. When the cake comes out, poke about a zillion little holes in it. I use the bamboo skewers you use for kabobs. Pour a mixture of one can sweetened condensed milk mixed w/ 3/4 c key lime juice ( Nellie and Joes is best...unless you are a masochist and squeeze your own) Rest in the fridge for 4 or more hours and frost with stabilized whipped cream.



Anyone that stands and squeezes their own Key Limes needs counseling. icon_surprised.gif Those buggers are brutal!!!! icon_razz.gif
post #108 of 425
Quote:
Originally Posted by IHATEFONDANT

Quote:
Originally Posted by txkat

Quote:
Originally Posted by beemarie

Can anybody recommend a good key lime cake and key lime filling??



Key lime gets bitter when it is cooked for too long, so baking the flavor into the cake isn't your best option. I make a key lime cake just like a tres leches, since the mixture for a key lime pie, and for a tres leches is very similar. Bake a dryish sponge cake - Genoise or hot milk, whichever you prefer. When the cake comes out, poke about a zillion little holes in it. I use the bamboo skewers you use for kabobs. Pour a mixture of one can sweetened condensed milk mixed w/ 3/4 c key lime juice ( Nellie and Joes is best...unless you are a masochist and squeeze your own) Rest in the fridge for 4 or more hours and frost with stabilized whipped cream.



Anyone that stands and squeezes their own Key Limes needs counseling. icon_surprised.gif Those buggers are brutal!!!! icon_razz.gif



I have this lime squeezer that is really easy to use to squeeze even those key limes. It's from Mexico. It looks like a garlic press but round and you stick 1/2 a lime in it and squeeze. It's really handy. I have a big one and a little one.
LaSombra

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-Jane Sellman-
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LaSombra

The phrase "working mother" is redundant.
-Jane Sellman-
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post #109 of 425
Hi Brittany:
Would you share your cream of coconut cake recipe? I read about but I can't find the recipe.
TIA
Rosita Fresita
post #110 of 425
Ok, I'm feeling a little stupid here. What is the Mermaid Bakery?
post #111 of 425
Quote:
Originally Posted by Ironbaker



Lanibird, I still have yet ot make a german chocolate cake but a decorator friend of mine here swears by the one onthe back of the box of the Baker's German Chocolate squares that you find in the grocery store.



You know, you would think with that one being so obvious I would have tried it, but I haven't! icon_eek.gificon_lol.gif And seeing as it has been "thirded", it looks like I'll be making one in the next week or so. Maybe I should round up a couple others and have a tasting... DH and the In-law's would LOOOOOVE that! icon_lol.gif

Thank you! thumbs_up.gificon_biggrin.gif
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If you don't stick to your values when they're being tested, they're not values-they're hobbies. You know, one of the genius moves of The Founders was not writing The Bill of Rights on the back window of a dusty van.
-Jon Stewart
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post #112 of 425
Quote:
Originally Posted by jules06

lanibird, can you use real pumpkin & mandarins in the cake recipe ? We don't get canned pumpkin here



Yes! Ever since I made my first pumpkin pie with fresh puree, I haven't used canned for any of my pumkin recipes. icon_biggrin.gif And since the mandarin slices are layed on the top, I don't see how you couldn't use them fresh!
If you don't stick to your values when they're being tested, they're not values-they're hobbies. You know, one of the genius moves of The Founders was not writing The Bill of Rights on the back window of a dusty van.
-Jon Stewart
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If you don't stick to your values when they're being tested, they're not values-they're hobbies. You know, one of the genius moves of The Founders was not writing The Bill of Rights on the back window of a dusty van.
-Jon Stewart
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post #113 of 425
I'm running late for school as soon as I come back I'll share my recipe with you guys.

Love you
Shay
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God exists in eternity. The only point where eternity meets time is in the present. The present is the only time there is.
- Marianne Williamson
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post #114 of 425
Quote:
Originally Posted by MandyE

Ok, I'm feeling a little stupid here. What is the Mermaid Bakery?



The Mermaid Bakery is the name of my business and soon to be bakery and ice cream shop on Andros Island in the Bahamas icon_cool.gif . The Vanilla Cake is my recipe.
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"One of the sanest, surest, and most generous joys of life comes from being happy over the good fortune of others."
- Robert A. Heinlein
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post #115 of 425
Thanks lanibird ! thumbs_up.gif
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Mum to Callum , Liam , Braeden , Bailey & Mia
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post #116 of 425
oh love this thread.Waiting for the decadent white cake too. thumbs_up.gifthumbs_up.gif
post #117 of 425
The decadent white cake, with cream of coconut is called coconut cake. You can find it here ...... http://www.epicurious.com/recipes/recipe_views/views/102696.
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........BUTTERCREAM POWERED........

Make 10 flowers from Buttercream, DVD
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post #118 of 425
Ok I just tried using that and it didn't work. If you go to the epicurious.com and type in search...shubox coconut cake...then it brings up several choices and the one from Bon Appetit is the one. It will tell that it is the one from Shubox.
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Make 10 flowers from Buttercream, DVD
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........BUTTERCREAM POWERED........

Make 10 flowers from Buttercream, DVD
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post #119 of 425
All4cake posted the white/coconut recipe on page 7 of this thread. This link should work:

http://www.recipezaar.com/43684

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post #120 of 425
Thank you so much everyone for your recipes and great tips! I can't wait to try some of them!!!
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