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made cake boss vanilla cake recipe - Page 7

post #91 of 108
Quote:
Originally Posted by Tails

Quote:
Originally Posted by gatorcake

Quote:
Originally Posted by scp1127

But I still feel that Buddy's is a unique cake. If it isn't, it wasn't made correctly.



Because I did not find it unique does not mean it was not made correctly--you just can't help insulting people can you.



Something worth noting, for your own peace of mind, offence is only ever taken, never given.

Food for thought.




I did not say I was offended did I? I did not say I found the statement offensive, did I? What I said was the individual in question could not help but pass judgement on others making a question of taste, a matter of skill. And frankly this statement is used by bigots and racists as cover for their racist and bigoted humor----food for though.
post #92 of 108
I happen to have a boatload of pm's stating that once it was made correctly, it was indeed, a mega-moist cake, unlike any other recipe ever seen or baked. Many first attempts and failed attempts yielded so-so results exactly as you described.

I did not mention taste at all. My comment was directed at the average moisture level.

So I stand by my comment. Hate it if you like. That is personal, but your physical description matched those of improper method. Every person who has pm'd me has had correct results.

So too bad. Not a personal attack, as has just been waged against me. Just a statement of facts. I've been through this recipe too many times with so many CC members.
post #93 of 108
Quote:
Originally Posted by scp1127 View Post

I tested the pans against the regular Williams-Sonoma and several other high quality brands... same batter, same oven, at the same time. The goldtouch cupcakes were heads above the rest. Same goes for all of their pans. I have some magic line in other sizes and they can't compete either.


Even better than the Wilton pans?

post #94 of 108
I have also tasted his cakes n wasn't so impressed n my husband didn't like it. Now his cannoli's were good
post #95 of 108

I tried making what was supposed to be Buddy's vanilla cake.  I got the recipe from this site, someone said he had made it and given the recipe out on Rachel Ray's show.  It did not have custard cream added.  All cakes seemed to take a long time baking, just didn't look or feel done.  And they all came out with a huge air pocket on the bottom of the cake.  We sampled them nevertheless, and I was not impressed with the taste at all.  They had somewhat of a pound cake taste and texture, but not as good, and were very heavy (I was looking for a stable cake that would hold up to fondant and stacking without sagging).  I do believe they would hold up to fondant since they were very dense, but the stacked cake would weigh a TON!!

 

I think I am going to try the Sky High Irresistible vanilla buttermilk cake, as someone here suggested.  I have made and used the WASC recipe often, and it is very good, but have had some problems with sagging when fondant is used to cover it.
 

post #96 of 108

I made it tonight (cupcakes) and it was ok. They were a little...rubbery? The tops and edges crystallized a bit making it hard to get out of the wrapper. I didn't use the custard mostly because it was a last minute decision to make the cupcakes. I wound up filling them with fresh lemon curd and using lemon SMBC which improved their taste. I love when the cake is the star but it was just a vehicle for the lemon curd and icing.

post #97 of 108

These old threads read like soap operas. Buddy? who knew? icon_surprised.gif

"You don't have to be great to get started but you have to get started to be great"

 

By a very smart 6 yr old

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"You don't have to be great to get started but you have to get started to be great"

 

By a very smart 6 yr old

Reply
post #98 of 108

oh wow awesome

Everyday is a cake day My Cupcake Blog - http://www.cup-cakes.com/
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Everyday is a cake day My Cupcake Blog - http://www.cup-cakes.com/
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post #99 of 108

Make the cake with the custard!  We're talking two cups here.  That's very significant in a recipe.  The custard is what makes this cake delicious and unique.  Try it again with the custard and come back with a review.

 

And to answer the question from January, yes, the Gold Touch cake pans are far superior to Wilton.  Wilton pans are definitely not the best.  I am phasing out all my Wilton pans for Magic Line and Gold Touch.

post #100 of 108

I agree with Annie.  I love my Magic Line pans.  They are very sturdy and the cakes bake much better in them.
 

post #101 of 108
Quote:
Originally Posted by AnnieCahill View Post

Make the cake with the custard!  We're talking two cups here.  That's very significant in a recipe.  The custard is what makes this cake delicious and unique.  Try it again with the custard and come back with a review.

 

And to answer the question from January, yes, the Gold Touch cake pans are far superior to Wilton.  Wilton pans are definitely not the best.  I am phasing out all my Wilton pans for Magic Line and Gold Touch.

 

Significant, yes but he very clearly says it's optional and that the cake will still be great without it, which is why I gave it a try. 

post #102 of 108

Give it a try again with the custard and see how you like it.  If you read this thread or do a search, the people raving about that recipe used the custard.  The ones who didn't use the custard don't like it.

post #103 of 108

I am in the process of making this cake now for my son's birthday party this evening.  I made the custard and had the same exact thought you did - this is sure runny!  I beat it a little longer than 2 minutes, thinking - like you, that it might thicken more.  I noticed it had a huge amount of froth on the top.  It also appeared to be more like a charlotte rousse than a custard, which is usually think by the time you finish mixing it.

 

I was very tired last night after I finished making fondant and was on the fence about making the custard last night or this morning.  I looked online, via a search, and found nothing about whether the custard needed to be at room temperature, cooled, etc. so decided to wait and make it this morning.  NOW I found a different printing of his recipe which says the custard has to cool in the fridge for 6 hours!!  

 

Our party is at 5:30, but we have to leave our house by 4:30.  I don't think there's any way I have time to let the custard sit for 6 hours, bake the cakes, cool them, assemble, crumb, frost and finish with fondant!!  I'm panicking because I really don't want to make the cake without the custard but don't have the 6 hours to wait.  

 

I'm hoping that it will thicken enough to use in less time.

 

Anyway - just wanted to let you know I had the same experience/thoughts regarding the thickness of the custard, so it's not just you.

post #104 of 108
I've tried making both the vanilla with the custard and the chocolate. Didn't really care for either recipe. Both cakes were dense with a not so pleasant texture. Flavors were ok at best. I bake a lot and love trying new recipes. I was excited to do these when I got the book too but will never do them again.
post #105 of 108
It's sad that most cakes, especially wedding, that look good tastes terrible , dry, or so so. I love the WASC recipe.
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