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SCRATCH BAKERS: Post BEST recipes!!! Part II (after crash!) - Page 4

post #46 of 142
Gee, I'm way behind in this thread.

Malted Milk powder is the same as plain Ovaltine, and is found in the coffee/hot chocolate aisle in grocery stores near me. It is usually on the top shelf.

Theresa icon_smile.gif
post #47 of 142
Ceshell, I can't find your recipe for Choc. Fudge Brownie cake. Would you please post it?
post #48 of 142
Thread Starter 
Quote:
Originally Posted by addietx

Ceshell, I can't find your recipe for Choc. Fudge Brownie cake. Would you please post it?


Sure! It's at the top of page three of the "Hershey's Chocolate Cake' post, this will link you directly to it http://forum.cakecentral.com/cake-decorating-ftopic-52587-30.html. If you back into the history of that thread you'll learn that the recipe originated from Scott Clark Woolley, and that some members of egullet.com had a chocolate cake taste test forum where they tweaked his recipe until it was their #1 favorite. Halfway thru their huge thread they then started tweaking the Epicurious double choc. cake but I still found this one to have superior chocolate flavor.

I have one leftover cupcake in the freezer from this recipe, I am hoarding it! Nearly 2 years after that post I still think it's the best...I'm dying to know if anyone else agrees or if it's just me! icon_lol.gif
post #49 of 142
ceshell, I made the chocolate fudge brownie cake last night and it was DELICIOUS!!!!!!!!!!!!! Thank you for sharing the recipe. I've been looking for a GREAT chocolate cake recipe forever. It was sooooo good!
Wife to Nick
Mommy to:
Drew-14, Jay-9, Rhian-6, Kaleb-4, and Sonny Marcelo Acosta (who's in heaven) July 24, 2008 You will always have my heart, and Nicholas 2
http://docs.google.com/Doc?id=ddmmx5vd_16gmqtmrg8 Appetizers
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Wife to Nick
Mommy to:
Drew-14, Jay-9, Rhian-6, Kaleb-4, and Sonny Marcelo Acosta (who's in heaven) July 24, 2008 You will always have my heart, and Nicholas 2
http://docs.google.com/Doc?id=ddmmx5vd_16gmqtmrg8 Appetizers
Reply
post #50 of 142
im new to this whole forum thing but i have been having fun with it. i have a recipe for sugar cookies that are so good. i got it from a book called confetti cakes. i may post it later on today.
NiCeGuRl222 <3
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NiCeGuRl222 <3
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post #51 of 142
Thread Starter 
nickshalfpint, yaaaaaaaaaaayyy! I never hear back if anyone else has tried it. I am so excited! I love that cake soooo much I just always want to spread the joy LOL.
post #52 of 142
We are chocoholics in this house and it was a BIG hit! I used chocolate frosting on it and it was soooooo good! My daughter loves the chocolate cake from the bakery I used to work at and she said this cake was way better.
Wife to Nick
Mommy to:
Drew-14, Jay-9, Rhian-6, Kaleb-4, and Sonny Marcelo Acosta (who's in heaven) July 24, 2008 You will always have my heart, and Nicholas 2
http://docs.google.com/Doc?id=ddmmx5vd_16gmqtmrg8 Appetizers
Reply
Wife to Nick
Mommy to:
Drew-14, Jay-9, Rhian-6, Kaleb-4, and Sonny Marcelo Acosta (who's in heaven) July 24, 2008 You will always have my heart, and Nicholas 2
http://docs.google.com/Doc?id=ddmmx5vd_16gmqtmrg8 Appetizers
Reply
post #53 of 142
I have to give another vote for the Mermaid Bakery Vanilla Butter cake. It did sooooo well. Good crumb, sturdy enough that it didn't fall apart when I removed it from the cooling rack. Had a great flat top w/ the bake even strips & a nice rounded dome for the cupcakes (both awesome qualities in my book). The batter was sooo tasty I'm sad I had to make the cake.

It made about 6 3/4 c batter. And I only have 1 8" round so there was a lot of time between the 1st & 3rd layer & all rose the same height!

(One I'd wouldn't touch w/ a 10ft pole again is The White Lily cake, I wanted to vomit, just an FYI)
Friends will enhance your life. Everyone else is just an acquaintance
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Friends will enhance your life. Everyone else is just an acquaintance
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post #54 of 142
I know this is an old post but wanted to say that I'm glad I came across it and thanks for all who shared!!!
make life what you want it to be
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make life what you want it to be
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post #55 of 142
Hi, Im new to this site and just wondering about hte rating system....
When it comes to the recipes, are people rating them upon sounding good or are they tried, true and trusted???
I love to bake from scratch but am new at getting into cakes. So not quite sure what are some good bases and even better fillings and icings.
Thanks for any of your help.

Cake!

The End.

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Cake!

The End.

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post #56 of 142
Quote:
Originally Posted by Serious_Cakes

Here's the recipe I use, always a success icon_biggrin.gif

http://www.youtube.com/watch?v=fYQ-dryteww



I just found this thread, I love it! I'll have to catch up on this and the old one, too.
I use Serious_Cake's recipe for just about every flavor except chocolate and red velvet. Just change up the extracts and use things like juice concentrates, sour cream, flavored pudding or yoghurt in place of the milk. Its very easy to make and has consistent results.
post #57 of 142
I can't for the life of me find a scratch cake I like. They all seem to floury in taste to me icon_sad.gif
post #58 of 142
Thank you for starting this thread!!
"Life is short...eat cake!"
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"Life is short...eat cake!"
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post #59 of 142
cshell... do you really have to wrap the cake when it's hot? I hate doing that so much. Will it suffer greatly if you let it air cool? I have been wanting to give this a god, but that step skeeves me out.
post #60 of 142
Thread Starter 
FromScratch, I have never tried baking that cake without wrapping it, so I have no idea if the quality suffers without that step. The reviewers at egullet, who originally tweaked the recipe, stated that the step (and subsequent freezing) was crucial, but that's about all I have to go on. I know there is much debate about wrapping cakes but I figure a moist cake is a moist cake, whether it's baked that way or results from trapping in its own moisture, so I don't personally feel it's a high-risk venture; the moistness itself is the risk, not the trapping. Moist things do spoil faster so if you're worried about it...then refrigerate it the way you would a cheesecake or anything else more perishable than standard cake+cookies.

For what it's worth I do definitely get skeeved out by other things though, like raw eggs (I always use pasteurized in IMBC) and leaving out perishable fillings, so I understand your concern. I'd say, make a 1/3 batch (since you won't have to split an egg) and give it a try; at least if it isn't as delectably moist as it turns out for the rest of us, you won't have wasted too many ingredients and plus I'm sure it would still taste great with ice cream, etc! thumbs_up.gif
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