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What cake and buttercream recipe do you use the most? - Page 2

post #16 of 25
Quote:
Originally Posted by wannabe_cake_maker

What is the difference between IMBC and SMBC?



IMBC = you melt the sugar into syrup till it reaches 238 degrees.... beating the eggwhites first until stiff but not dry, then add the syrup slowly until smooth, then add butter

SMBC = you heat on double boiler the eggwhites and sugar until 140 degrees, then whip them on high speed until the bottom of bowl is cool enough, then add butter
post #17 of 25
Ok, I know it seems like cheating but I use cake mixes. (Guess, I've never felt completely comfortable about making it from scratch.) Maybe one day, I will try the wonderful recipes on here, like the WASC. lol Duncan Hines is the fave but I have used Betty Crocker with pretty good results. So, the most popular flavors are French Vanilla and my Swiss Chocolate cakes. Both by Duncan Hines but both recipes are usually doctored and extended. Betty Crockers Golden Vanilla got rave reviews, also. As far as icing, I always use a buttercream with half butter and half Crisco or use Indydebis buttercream recipe in instances where I need it to stand up to the heat. Never had a complaint about the shortening leaving a slimy feeling in the mouth.
Michelle C
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Michelle C
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post #18 of 25
White WASC is my most requested. My chocolate cake is my 2nd most requested. I use cooled brewed coffee for 100% of my liquid. Everyone loves it. I love yellow cake, but no one really orders it much. Yellow cake and chocoalte icing is the best combo in my opinion.

My buttercream is "buttercream dream" here from the recipe section...half butter - half crisco. If I am transporting a tiered cake in the summer, I will eliminate the butter and use a crisco based butter cream.
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #19 of 25
My fav is a lavender infused white cake with a lemon lavender bc.
post #20 of 25
I'm getting closer to 60 than 50 and would never let a mix in my house. That was until recently, I am now using the WASC base for cakes, everyone is raving about them. I am not carving cakes at this time and wouldn't mind if they were not so dense but the taste and moistness makes up for that.

I'm still experiementing with icings, the wilton recipe has been my standby. I'm trying SugarShack's recipe now and not completely sold on it yet. (Only tried it once)
"It is better to live rich than die rich."
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"It is better to live rich than die rich."
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post #21 of 25
i use the WASC variations also. i use the american buttercream with the high ratio shorntening,which i love,but my son and husband dont really like this buttercream (too sweet for them),so i once tried the SMBC, but my son thought it tasted like a stick of butter.so i switched to whip & ice for his cake's and he love's it!
post #22 of 25
I just read another thread which said if you use whole eggs instead of just egg whites in the WASC recipe it won't be so dense, maybe you could try that if you don't like it so dense? I'm assuming you'd halve the number (as in, 6 egg whites would become 3 whole eggs).



Quote:
Originally Posted by Tea42

I'm getting closer to 60 than 50 and would never let a mix in my house. That was until recently, I am now using the WASC base for cakes, everyone is raving about them. I am not carving cakes at this time and wouldn't mind if they were not so dense but the taste and moistness makes up for that.

I'm still experiementing with icings, the wilton recipe has been my standby. I'm trying SugarShack's recipe now and not completely sold on it yet. (Only tried it once)
post #23 of 25
Thanks for the info zespri, I'll keep that in mind.
"It is better to live rich than die rich."
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"It is better to live rich than die rich."
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post #24 of 25
I've not made a lot of cakes as yet (about 20), but I've just followed the Cake Doctor's recipes for WASC and Darned good chocolate cake (without the choc chips) exactly as they are listed in her book. I use Duncan Hines or Betty Crocker. The Darned Good Choc cake is superb in cupcakes, but I think it is too moist and dense for cakes (even tho everyone else loved it).

Recently I used Janette Pohlman's recipe for a WASC-type version for pound cake that uses cream cheese instead of sour cream to make a pound cake. OMG! Swirl in some raspberry sleeve filling and you are in heaven!
post #25 of 25
Quote:
Originally Posted by mfoxx9

sweetlybaked - where do I find the ever so moist chocolate cake recipe? I'd like to give it a try. Thanks!



mfoxx, here it is. I'm not sure where i got the recipe, I believe the cake mix doctor book?!

1 chocolate cake mix with pudding added (I use BC and add a box of pudding)
3 eggs
1 C sour cream
1 teaspoon vanilla
1/2 C oil
3/4 C water
Bake at 350

I love this cake. It is moist EVERYTIME!
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