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Here are my recipes.....................enjoy! - Page 2

post #16 of 35
Hello Naty,

I'm here in Miami too! icon_smile.gif

Can you tell me how the yellow cake cuts? Does it cut neatly?
I've been testing out some recipes and recently tried the golden butter cake from the WBH. Have you tried that one or Sylvia Weinstock's yellow cake?

I'm curious how the recipe you posted compares to those. I've been wasting so much $ and time on ingredients and am literally just throwing away cake!
post #17 of 35
I hear ya Stephanie...
Yellow cake is a favorite here at my house...
I was to a wedding once and they had White cake... I've never tasted a white cake so delicious in my life before or since.... I've been hunting down a recipe that would come close...but I haven't found it yet..... and I don't know the person who made that white cake many years ago now.. don't even know if she's still living...
Oh, well, the search is still on...
Happy baking,
cakegal
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post #18 of 35
Thread Starter 
Hi Stephanie and welcome!

I have made the yellow cake from Sylvia and it is very good. I tried her recipe when I was in search of the wannabe vanilla rum cake (you know which one I' m refering to; since you are also from Miami). Anyway Sylvia's cake is very good with the sugar syrup, but since I found a recipe I like better for the vanilla-rum version, I don't use her recipe anymore. Since I'm always trying new recipes, I stick to one until I find another one I like better, then move on.

As far as the yellow cake recipe I posted from Gourmet, well I think it's the best one out there. It's just like the DH butter cake. It cuts fine and when I do this cake, I don't use the syrup, just fill it and frost it.

Let me know how it turns out.

Naty icon_smile.gif
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post #19 of 35
Could you please tell me how you make the vanilla rum cake you refered to. I am not in Miami and it sounds interesting!
post #20 of 35
I have a question about scratch cakes....
OK.. take the yellow cake..(I will probably bake this one as yellow cakes are my family's favorite cake)...anyways... when making it for a 14" x2" cake pan.... how much do you have to make to be enough for this size pan????? etc...
TIA
cakegal
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post #21 of 35
Thread Starter 
Cakegal, this is a big pan you are talking about. I would guess triple the recipe? The yellow cake recipe I use is enough for a 8 x 3 pan. I double it when I use a 10 x 3. So, I would think triple it. Is better to have more than not enough. If you do have leftover batter, pour it into muffin tins.
Let me know how it turns out.

Naty
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post #22 of 35
Naty,

I made the yellow cake this weekend, it was delicious !! I tried it using confectioners sugar and a separate one with granular. They both tasted delicious except the crumb of the one I made with confectioners sugar was more compact. I topped them off with the icing from PolishMommy that was recently and mmm, mmm, mmm.

On your post you mentioned you played around with many cakes before you really find one you really like. My question is, when you tweak ( I hope I got spelling right) your cake to your liking, what are the first three things you would troubleshoot with or change and why?

Thanks again for sharing.
citrusgirl.
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Knowledge itself is power
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post #23 of 35
Thread Starter 
Citrusgirl, I am so glad you liked the cake!!! I have yet to find a cake from Gourmet Magazine or Gourmet.com that I have not liked. The carrot cake (which I also posted) from them is out of this world.
About your question, I never ever tweak a cake recipe b/c its measurements and just anything that you bake has to be so precise with the ingredients and measurements, besides I did it once and it was a disaster.

I do look for a couple of things that have to catch my eye for example when I select a recipe to try. First, for a yellow cake, for me it has to have about 1 c. butter. Recipes that are 1/2 cup of 2/3 just don't taste buttery enough for me. The flour, well I prefer those that are made with cake flour b/c the crumb is more tender; and that the recipe uses less than 3 c. otherwise the cake is heavy. Also, it has to call for milk, which I use whole milk, this also tenderizes the cake. Too many eggs can make a cake more compact like a pound cake. I use large eggs. The vanilla of course, real vanilla extract - no imitation. All the ingredients at room temp. and the dry ingredients sifted twice before measuring. Also, no matter what recipe, I fold in the dry ingredients by hand not with the mixer. The oven 325 for me always ( I use 3 inch deep pans). I have done a lot of reading here and there where I have learned these tricks, as well as by trial and error. By no means are these the ones everyone has to use, but these are the ones that work for me. I am not a professional baker, I wish I was, but just tips from someone that has been baking cakes for over 20 years. I hope these have helped you some. If some of these are not part of the recipe, I just don't even consider making it. It all depends on what you are doing. For pound cake, cheesecake, flan, etc. I have different criteria I go by.
I hope I have not confused you. I tend to ramble on. icon_rolleyes.gif Anyway, if I can help with anything else just let me know.
Enjoy your cake!!!!
Naty
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post #24 of 35
Naty,

Thank you for that useful information. I relatively new to baking and decorating so I pick up little info here and there cauz some time ago I was trying to tweak a white cake from this forum that I liked to yellow but it was a disaster.

I was trying to find that carrot cake you are talking about but couldn't, I remember you saying under the spanish section right? I'll try one more time to see if I can find it.

Thank you again,
citrusgirl
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Knowledge itself is power
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Honesty is the best policy
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post #25 of 35
Great looking recipes! I will certainly have to try them! DH doesn't like 'pie' types of desserts but i think he'll like the cheesecake!! Thanks so much for posting these! It will make things a bit easier on me in the future! You are so nice.
The Cake Lady
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post #26 of 35
All I can say is THANK YOU THANK YOU THANK YOU.I can't wait to try them ALLLLLLLLL icon_biggrin.gif

Happy Baking
Twin Dees
Happy Baking,

Twin Dees

"Good cakes aren't cheap,
Cheap cakes aren't good" (TM)

I am a very proud Mom of Nia , Jada, & D.J.
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Happy Baking,

Twin Dees

"Good cakes aren't cheap,
Cheap cakes aren't good" (TM)

I am a very proud Mom of Nia , Jada, & D.J.
Reply
post #27 of 35
Thanks for sharing!
post #28 of 35
Thread Starter 
Citrusgirl, here's the carrot cake recipe:

Carrot Cake with Maple Icing
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 1/4 cups coarsely chopped walnuts
2 tablespoons minced peeled ginger*
Icing
10 ounces cream cheese (such as Philadelphia), room temperature
5 tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
1/4 cup pure maple syrup

12 walnut halves (for garnish)

For cake: Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.


For icing: Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.

Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Arrange walnut halves around top edge. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)

Makes 12 servings.

* I do not use the ginger, but add 1/2 cup raisins to the batter instead.

This recipe is from Bon Appétit Magazine, published September 1999

Enjoy,
Naty
Smile..... it does wonders for you & others!
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post #29 of 35
Naty,

I have been trying to find scratch recipes that actually work for me. I just tried to make your yellow cake and I do believe it's going to be a hit! The house smells wonderful at this moment as I wait for it to cool. From what i saw though it looks like a very light textured cake. All of my past yellow cakes have been very heavy and this one, excuse the pun, takes the cake!

Thank you!!!!!!!!!!!

Now I'm really going to push the envelope and actually try a meringue buttercream on it. Something tells me this could be very bad, in a very good way of course!
post #30 of 35
OK I tried the yellow cake twice and both times stuck to bottom and ripped, so mad. Is the spray butter not good, I have used it on everything in the past an it has been fine, do I really need to flour and butter the pan?
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