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Toba Garrett's Moist Yellow Cake

post #1 of 8
Thread Starter 
I have tried this cake three different times, in three different kitchens and it came out in in three different stages of dry, hard, crumbliness (is that a word?).

Has anyone else had success with this recipe? I almost gave up cake decorating because this recipe is really messing with my OCD.

Any advice and/or help will be rewarded with "cyber" cup cakes and tea.
Here lately my memory hasn't been that good and not only that, my memory hasn't been that good either.

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Here lately my memory hasn't been that good and not only that, my memory hasn't been that good either.

Is that the most beautiful avatar you've ever seen or what?
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post #2 of 8
i use this recipe as the base for most of my flavors, i love it! first question, are you an experienced scratch baker? are you used to scratch cakes? what temp are you baking at? are you using a simple syrup? if you can answer those for me, i can try to give you some suggestions.
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"Don't let the hand you hold, hold you down"
-anonymous


www.sweetwaterbakehouse.com
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post #3 of 8
I've had some problems with this as well. I don't know why-sometimes it works out great and other times I just have problems with it. Not really sure why. Do you use the simple syrup? I don't use that. I also bake at 325 not 350 on this. I've been having better success with the chocolate one which used to give me problems but it just seems that every other time I do this cake it doesn't work.
post #4 of 8
i'm totally with you on this. i have always baked from scratch, but that recipe made me convert to cake mix extenders for my yellow cakes. the flavor was good, but it was just too dry.
post #5 of 8
post #6 of 8
I use her recipe with a few variations:

Yield = 6 cups of batter

8 ounces margarine
2 cups sugar
4 eggs, separated
2 tsps vanilla extract
3 cups cake flour (OR 2 1/2 cups + 2 Tbsps allpurpose flour + 6 Tbsps cornstarch)
3 tsps baking powder
½ tsp salt
1½ cups buttermilk (OR 1 1/2 cups milk + 1 1/2 Tbsps white vinegar)


Sift and combine cake flour, baking powder and salt. Set aside.

If using the buttermilk substitute, combine the milk and white vinegar and set aside for 5 minutes.

Separate eggs. Set aside.

Cream margarine and sugar.

Beat egg yolks with a fork slightly and gradually add to the creamed mixture.

Add vanilla.

Add dry ingredients and buttermilk alternately.

In a small mixing bowl, beat egg whites until stiff but not dry.

Fold egg whites into the cake batter using a wooden spoon (or plastic spatula).

Pour batter into prepared pans and bake at 325°F.
post #7 of 8
I use her recipe with a few variations:

Yield = 6 cups of batter

8 ounces margarine
2 cups sugar
4 eggs, separated
2 tsps vanilla extract
3 cups cake flour (OR 2 1/2 cups + 2 Tbsps allpurpose flour + 6 Tbsps cornstarch)
3 tsps baking powder
½ tsp salt
1½ cups buttermilk (OR 1 1/2 cups milk + 1 1/2 Tbsps white vinegar)


Sift and combine cake flour, baking powder and salt. Set aside.

If using the buttermilk substitute, combine the milk and white vinegar and set aside for 5 minutes.

Separate eggs. Set aside.

Cream margarine and sugar.

Beat egg yolks with a fork slightly and gradually add to the creamed mixture.

Add vanilla.

Add dry ingredients and buttermilk alternately.

In a small mixing bowl, beat egg whites until stiff but not dry.

Fold egg whites into the cake batter using a wooden spoon (or plastic spatula).

Pour batter into prepared pans and bake at 325°F.
post #8 of 8
I have heard of separating the eggs and folding in the egg whites. May I ask though, what does this do for the cake batter? 2. Can this be successfully turned into a white cake?
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