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care to share your best moist vanilla cake recipe - Page 5

post #61 of 128
Jeanne (JKalman) -

I agree 100% about sifting before adding dry ingredients. I even sift boxed cake mixes. I end up with less lumps and air bubbles than before.

Theresa icon_smile.gif
post #62 of 128
I'll give a plug for the Wilton yellow butter cake recipe. I found it last year on the Wilton website in the weddings section, and it is my go-to yellow cake recipe. It is always moist and delicious. I have had some challenges keeping it moist when I add semi-sweet choc to it to make it marble, but when it's just yellow, it is scrumptious every time! I use AP flour and don't sift it (though I do spoon it lightly into the measuring cup.) I like this recipe also because it doesn't call for buttermilk. I often can't get buttermilk in my regular grocery store, and can never get whole milk buttermilk. This recipe just calls for 1 cup of regular ole milk. Regarding cost -- I think this is very expensive to make (5 eggs, 3/4 lb butter!) I often consider how difficult it is to compete financially with bakers who use only box mixes and American buttercream, when for example I made a 3-tier cake in May that used 8 dozen eggs and 12 lbs of butter.
But...it's a yummy cake! icon_smile.gif
post #63 of 128
OK, it's my turn to ask a stupid question -

If buttermilk is the milk which is leftover after they churn the butterfat out of it, how can there be whole milk buttermilk?

Theresa icon_smile.gif
post #64 of 128
I never thought about that...hmmmm. Actually all the buttermilk I have ever seen is Low Fat. I have never seen "whole" buttermilk.
post #65 of 128
Buttermilk these days is made by adding a bacterial culture to pasturized milk.. so you can find whole milk buttermilk.. though it isn't easy to find.. not here anyway. icon_sad.gif
post #66 of 128
All right I wasn't going to go off topic and ask here but since you all started it re: the buttermilk, here goes icon_wink.gif...I use powdered buttermilk. You're supposed to mix it w/water, it becomes the same as nonfat buttermilk. However I use whole milk instead of water...is that essentially giving me whole-milk buttermilk (which is my intention)? FWIW it has never upset the balance of my recipe.
post #67 of 128
Quote:
Originally Posted by ceshell

All right I wasn't going to go off topic and ask here but since you all started it re: the buttermilk, here goes icon_wink.gif...I use powdered buttermilk. You're supposed to mix it w/water, it becomes the same as nonfat buttermilk. However I use whole milk instead of water...is that essentially giving me whole-milk buttermilk (which is my intention)? FWIW it has never upset the balance of my recipe.



What a great idea! It must be cheaper and doesn't go bad like liquid buttermilk. Where would you find this in the grocery store??
post #68 of 128
Oh, Ok.

The local Wal-Mart Supercenters here sell powdered buttermilk in the baking aisle.

Theresa icon_smile.gif
post #69 of 128
Quote:
Originally Posted by playingwithsugar

Chef Toba Garrett offers her recipe for Moist Yellow Cake through epicurious.com. I have tasted this cake when she baked it for class, I have made this cake at home, and I must say it is the best yellow cake I have ever tasted. I will not say others are not good, as I have not tried them. I stick with this cake - it is literally fool-proof.

http://www.epicurious.com/recipes/food/views/MOIST-YELLOW-CAKE-109358

Theresa icon_smile.gif



That is a very good yellow cake recipe, but When we were fooling around with it in the kitchen, we had trouble with it baking evenly in big pans ( over 12 inches) which is a problem we didn't have with the white on white variation.
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Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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post #70 of 128
re: finding the powdered buttermilk: here's a link to what to look for http://www.sacofoods.com/culteredbuttermilkblend.html. You can also purchase it online if you don't mind getting a 3-pack.

I have also seen Bob's Red Mill (the organic food line) in the organics section of the market and of course at organic food stores, so that's another option if you cannot find it at a normal supermarket.
post #71 of 128
Quote:
Originally Posted by ceshell

re: finding the powdered buttermilk: here's a link to what to look for http://www.sacofoods.com/culteredbuttermilkblend.html. You can also purchase it online if you don't mind getting a 3-pack.

I have also seen Bob's Red Mill (the organic food line) in the organics section of the market and of course at organic food stores, so that's another option if you cannot find it at a normal supermarket.



You said you were adding it to milk right? Wouldn't it just be cheaper to buy buttermilk?
post #72 of 128
It's hard for me to use up a whole quart of buttermilk and I've read mixed reviews on freezing buttermilk. I figure it's worth it to use the powder because when I only need 1c of buttermilk I have to purchase 4c of liquid. I do usually plan some pancakes and waffles, but I still always end up wasting some. Of course if you are baking large quantities the fresh liquid might make more sense, but I oftentimes find myself in the opposite position e.g. doing 1/2 recipes for little things here and there.

Also remember, I still am testing the theory (which may be harebrained) that if I add the powder to milk rather than water as the package indicates, I get the fat content back since nonfat buttermilk is the only kind I can find.

So...powdered buttermilk=always in fridge, milk=always in fridge. No waste+added fat content=happy baker icon_smile.gif

<<sorry, we are totally hijacking this thread! >> icon_redface.gif
post #73 of 128
The WASC recipe actually originated from REBECCA SUTTERBY (just to set the record straight).

I am a very accomplished scratch-only baker, and love trying new recipes! (As well as founder and President of the Cake Snob Club... and proud of it icon_smile.gif)

That recipe from Magniolia Bakery.... how does that bake up? I noticed they put that much batter in three 8" pans. When I look at that recipe and the amount of each ingredients it tells me two 8" pans.
post #74 of 128
Chutzpah -

Two days ago you were president of the Chocolate Snob's Club. icon_eek.gif Today, you're president of the Cake Snob's Club. icon_confused.gif Oh, friend who wears many hats, with all these offices you hold, when do you find the time to bake? icon_lol.gif

Theresa icon_smile.gif
post #75 of 128
Quote:
Originally Posted by ceshell

All right I wasn't going to go off topic and ask here but since you all started it re: the buttermilk, here goes icon_wink.gif...I use powdered buttermilk. You're supposed to mix it w/water, it becomes the same as nonfat buttermilk. However I use whole milk instead of water...is that essentially giving me whole-milk buttermilk (which is my intention)? FWIW it has never upset the balance of my recipe.



I recently read an article on epicurious about that subject icon_cool.gif They tested the various types of buttermilk, and it was concluded that the powdered buttermilk you are referring to is absolutely wonderful to use.. I have not tried it myself, as old dogs are hard to change icon_lol.gificon_lol.gif
I get my whole buttermilk at WalMart........ imagine that......
Also, Jeanne is right (as usual, thumbs_up.gif ) about the way buttermilk is processed. It isn't done the old way any longer. So the name "buttermilk", isn't really accurate.......
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
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They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
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