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care to share your best moist vanilla cake recipe - Page 6

post #76 of 130
Quote:
Originally Posted by chutzpah

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.



*tipping my hat* You are an accomplished baker chutzpah icon_smile.gif I get 2) 8" pans from that recipe. Nice and tall though. I bake it at 340F, and it takes 40-50 min... If you try it, let me know what you think of it icon_smile.gif
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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post #77 of 130
I made the WASC recipe this morning. Let me preface this by saying I am not a cake snob, and I use a doctored mix for my cakes. I'm going to be honest and I hope I don't hurt anyone's feelings.

I didn't really like it. It didn't taste bad, but to me it was sort of bland. I could really tell the butter was missing. I think I just prefer cakes with butter in them.
post #78 of 130
Just for kicks I'd like to try the White on White cake and the Vanilla Cake from the Mermaid Bakery.

Can anyone tell me how they translate into a 9x13? Do they make a good size cake. Also...has anyone tried whole eggs instead of egg whites just to see how it tastes?
post #79 of 130
Quote:
Originally Posted by LoriMc

Just for kicks I'd like to try the White on White cake and the Vanilla Cake from the Mermaid Bakery.

Can anyone tell me how they translate into a 9x13? Do they make a good size cake. Also...has anyone tried whole eggs instead of egg whites just to see how it tastes?



I think the sheet pan would work fine, although a 9X13 might be a tad too big for the Vanilla Butter cake. An 8 X 12 would probably be better.. I can't remember about the eggs in the White on White Buttermilk cake, but I know the Vanilla Butter cake does use whole eggs. I am so addicted to that cake ..... it's shameful... icon_lol.gificon_lol.gif I baked some this morning, for a cake I'm doing this weekend, and had enough batter left for a 5" round..... just for dh and myself... I don't want any icing on it... just cake.. I am sooooo bad.. icon_redface.gif
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
Reply
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
Reply
post #80 of 130
Quote:
Originally Posted by CakesByLJ

Quote:
Originally Posted by daisy114

Care to share your vanilla butter cake recipe?? icon_biggrin.gif



Sure, I got it here icon_smile.gif http://www.cakecentral.com/cake_recipe-4313-4-Vanilla-Butter-Cake-from-The-Mermaid-Bakery.html
The only changes I made are from AP flour to cake flour (10 1/2 oz), and whole buttermilk instead of soured milk.. I tried several recipes and this one was always the winner..... thumbs_up.gif



yes i get rave reviews on this cake too!
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post #81 of 130
chutzpah said:
The WASC recipe actually originated from REBECCA SUTTERBY (just to set the record straight).

NO< NO< NO!!!!!!!!!! That is NOT true!!

I was the one who gave the recipe to Rebecca Sutterby. She then tweeked it to her liking for her white wedding cake orders!
post #82 of 130
Quote:
Originally Posted by CakesByLJ

Quote:
Originally Posted by LoriMc

Just for kicks I'd like to try the White on White cake and the Vanilla Cake from the Mermaid Bakery.

Can anyone tell me how they translate into a 9x13? Do they make a good size cake. Also...has anyone tried whole eggs instead of egg whites just to see how it tastes?



I think the sheet pan would work fine, although a 9X13 might be a tad too big for the Vanilla Butter cake. An 8 X 12 would probably be better.. I can't remember about the eggs in the White on White Buttermilk cake, but I know the Vanilla Butter cake does use whole eggs. I am so addicted to that cake ..... it's shameful... icon_lol.gificon_lol.gif I baked some this morning, for a cake I'm doing this weekend, and had enough batter left for a 5" round..... just for dh and myself... I don't want any icing on it... just cake.. I am sooooo bad.. icon_redface.gif



Sorry I got confused on the eggs! I will be disappointed if the 9x13 is a small cake. So how many batches do you make for a 9x13 or a 11x15 sheet? (1 layer)
post #83 of 130
Quote:
Originally Posted by LoriMc

I will be disappointed if the 9x13 is a small cake. So how many batches do you make for a 9x13 or a 11x15 sheet? (1 layer)



I honestly don't know icon_surprised.gif I usually only do layer cakes. I would probably use two batches for the 11X15; and two also with the 9X13, having some left over batter.
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
Reply
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
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post #84 of 130
For a scratch cake I love this recipe, I double it for a 10" round. I keep trying to post it in the recipes but it just won't work, so here it is...
This is Australian recipe, you can convert the measurements here,
http://www.onlineconversion.com/weight_common.htm

Vanilla Butter Cake

125g butter
3/4 cup milk
3 eggs
1 tbs vanilla essence
1 cup castor (fine) sugar
1 1/2 cups self raising flour

Melt butter and milk together, cool.
Beat eggs and vanilla until thick and creamy in another bowl,
gradually add sugar beating well after each addition, add milk mixture and sifted flour half at a time, mix until combined.
Bake in lined tin at 180C (you can convert this at the above site also)
Cool slightly in tin before turning out onto rack.

I bakes really evenly I hardly ever have to level it off, and it lasts really well, staying moist up to a week, I have also used it to carve up for 3D cakes.

I love it and use it all the time. icon_biggrin.gificon_biggrin.gif

I do mostly do scratch cakes but I'd really love to give the WASC a try, no Betty Crocker White cake mix around here though I'm afraid icon_sad.gif
post #85 of 130
Thread Starter 
thanks so much for all the great recipes so far... now i have the tough decision of deciding which to use .. lol
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Check out my work and sign my guestbook!! http://mauchchunkbaking.webs.com
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post #86 of 130
Quote:
Originally Posted by CakesByLJ

I get my whole buttermilk at WalMart........ imagine that......


That IS pretty unbelievable. WalMart of all places, who'duv thunk.

And now I am LOL about you craving the Mermaid Bakery cake. I just didn't think that one had enough flavor. Dang it why can't we all just agree on one recipe, wouldn't the world be an easier place?! icon_razz.gif
post #87 of 130
This has been the greatest thread to read. Thanks so much to everyone for your input. I need to make my first big order of cupcakes and I wanted a nice dense white cake, and your info has been a big help. I wanted to try the WASC cake recipe but somewhere there was a compaint that they turn out sort of tacky on top which, in turn, makes the icing not stick to the cc. Has anyone had a problem with this? Would I be better off with one of the other recipes suggested in this thread?
Thanks so much
Lily
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post #88 of 130
Quote:
Originally Posted by lilybird

This has been the greatest thread to read. Thanks so much to everyone for your input. I need to make my first big order of cupcakes and I wanted a nice dense white cake, and your info has been a big help. I wanted to try the WASC cake recipe but somewhere there was a compaint that they turn out sort of tacky on top which, in turn, makes the icing not stick to the cc. Has anyone had a problem with this? Would I be better off with one of the other recipes suggested in this thread?
Thanks so much
Lily



I use a modified version of the WASC and I've never had a problem with it. I have noticed that some complaints come from those who eventually found out if they had used this brand or that brand or not so much of this or that things usually smooth out for them. Or they dump the recipe alltogether and find something they do like. Play with recipes and stick with ones you like. You'll also find friends and family are the best taste testers! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #89 of 130
Quote:
Originally Posted by lilybird

This has been the greatest thread to read. Thanks so much to everyone for your input. I need to make my first big order of cupcakes and I wanted a nice dense white cake, and your info has been a big help. I wanted to try the WASC cake recipe but somewhere there was a compaint that they turn out sort of tacky on top which, in turn, makes the icing not stick to the cc. Has anyone had a problem with this? Would I be better off with one of the other recipes suggested in this thread?
Thanks so much
Lily



When I tried the WASC recipe yesterday, I made cupcakes and iced them. I had no problem with the icing falling off. But I didn't really enjoy the taste of the cake as much as I had hoped to.
post #90 of 130
Quote:
Originally Posted by ceshell

And now I am LOL about you craving the Mermaid Bakery cake. I just didn't think that one had enough flavor. Dang it why can't we all just agree on one recipe, wouldn't the world be an easier place?! icon_razz.gif



How boring life would be if we all loved the same stuff.. icon_lol.gif My dh says variety is the spice of life.. but if he trys it.. icon_mad.gif the wrath of a redhead will be upon him icon_lol.gificon_lol.gificon_lol.gif Different cake flavors is all he gets for variety... thumbs_up.gif Hummm, how did I get off track?? icon_confused.gif
Anyway, I think I forgot to mention *yikes*, that I added extra flavor; one tsp of vanilla, and one tsp of cream bouquet.. that really adds to the flavor I think.. icon_smile.gif
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
Reply
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
Reply
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