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Been trying scratch recipes all week...

post #1 of 123
Thread Starter 
Well, I've been trying different scratch recipes all week... first I tried Toba Garrett's and I found it a bit dry, then I tried Sylvia Weinstock's (with the sour cream and the egg whites folded in at the end), it was so moist, but I found that I didn't really like the flavour - kind of 'eggy' and too sweet. Has anyone found that with her recipe?

So.... I'm going to try Toba's recipe again this week and add a cup of prepared pudding to the mix to see if it makes it any moister. I did this today (added a cup of pudding) to Weinstock's recipe (hoping it would mask the taste a little). It turned out very nice and moist but still had that flavour that I don't like. (Please don't tell me that it's not from scratch if I add pudding because I don't want to hear it!)

I've been reading Buddy's Cake Boss book and he actually found their cake recipe a bit dry too, so after his father passed, he had the idea of putting pudding into the cake (he used their custard though because that's all they had on hand). I tried his custard recipe and really screwed it up (maybe I added too much milk by accident, I was watching my two-year old at the same time) so I'll stick to instant pudding mixes for now.

I hear people on here say that if you find the right scratch recipe, it shouldn't be dry and it's a chemical reaction blah, blah. I've done a lot of research on it as well, so I know all about the reactions and I have been baking for years. I do think that adding a pudding or custard to the scratch mix would make it taste wonderful.. I just have to find the right scratch recipe to start with.

Has anyone else noticed this flavour with Weinstock's recipe as well, and do you know what ingredient is causing it? Any suggestions and advice would be appreciated (but please don't be rude and nasty). Thanks! icon_smile.gif
post #2 of 123
I'm assuming you're looking for a good *white* cake recipe?

I wish you the best of luck, because I just gave up. I couldn't find one that was up to my standards.
I have not yet had anyone ask for a white cake that I couldn't talk into yellow just by telling them it's the same flavor, but much better cake.

Works for me!
Ali
That is the saving grace of humor, if you fail no one is laughing at you



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Ali
That is the saving grace of humor, if you fail no one is laughing at you



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post #3 of 123
I don't have any tips unfortunately but I just wanted to say that I do semi-homemade cakes (basically doctored cake mixes) and have always had great results in taste and texture and have never had a complaint! It works for me. I say if you find something that you and your customers like, even if it's not from scratch, then I say stick with it! Good luck to you! icon_smile.gif
post #4 of 123
Have you tried using a simple syrup to moisten your cakes. IMO, this is an essential step for all scratch cakes.
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Check out my cake blog at: http://adventuresofacakediva.com
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post #5 of 123
I have heard of people using a scratch instant pudding mix to their cakes. I googled scratch rum cake and came across a blogger that did it that way. I never tried it but planned to some day icon_lol.gif I also found a recipe (via google search) for scratch instant pudding using instant clear jel (I think it is a form of corn starch that doesn't need to be cooked like traditional puddings). I purchased the clear jel from king arthur flour . com but haven't tried that recipe either. HTH
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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post #6 of 123
No secret tricks to this one. Just a simple white cake recipe. I like this one very much. I do think all cakes are nicer if wrapped and frozen as soon as they cool. Then I pull them out of the freezer and defrost entirely before frosting.

Classic White Cake

Serving Size : 1
Ingredients

Ingredients + Preparation Method
12 tablespoons Unsalted butter - (1 1/2 sticks) - softened
1 1/2 cups Sugar
2 cups All-purpose flour
2 teaspoons Baking powder
1/4 teaspoon Salt
6 large Egg whites - (3/4 cup)
3/4 cup Milk
2 teaspoons Vanilla extract


Set rack at the middle level in the oven
and preheat to 350 degrees. Butter the bottom of two 9-inch round
or one 13- by 9- by 2-inch pan. Line bottom with parchment or waxed paper. In
a large bowl, beat butter and sugar for about 5 minutes, until
light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture ,then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scape the bowl and beater often. Pour the batter into prepared pan(s) and smooth top with metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

Comments: For a classic yellow cake - Substitute 3 large eggs and 1 yolk for the egg whites. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK[/b]
post #7 of 123
here is my recipe... i would bet pretty much my life on it... its fantastic perfect flavor and super moist. best part is it can be abused, its hard to mess up & can be altered for different flavors....

My recipe

1 cup milk
6 egg whites
1/2 TBLS Vanilla
1/2 TBLS Almond
1/3 cup mayo
Mix above all in 1 bowl, should sit to get alittle warmer, but doesnt have to

2 1/4 flour
1 3/4 sugar
1 Tbls + 1 tsp baking powder
1 tsp salt
Mix together (i do it in my kitchenaid with the wisk attachment)
add 1 stick softened unsalted butter (i do room temp) whisk and scrap til it looks like sand
Pour in wet.

This is seriously the best recipe I have ever tried. and i did the white scratch off and a hanful of other recipes too. And i use and abuse it too! it becomes lemon poppyseed, strawberry, cherry, whatever i need to make just like they use the WASC
Let me know if you have anymore questions!!
post #8 of 123
I recently tried Ron Ben Isreal's white cake. The flavor is amazing! I made it as cupcakes and it was not as moist as I would have liked (possibly just over baked, but I tried 2 different occasions), so I'm going to try adding some sour cream or pudding. But the basic recipe is really, really good!

http://nyccakegirl.wordpress.com/2011/06/03/today-ron-has-allowed-me-to-share-a-few-recipes%E2%80%A6/
post #9 of 123
Thread Starter 
Thanks guys for the recipes! I'll have to try them. Do you guys have yellow cake recipes as well. I think I'd like to find a yellow cake recipe to try first and once I'm happy with that, then I'll try white cake recipes. icon_smile.gif
post #10 of 123
Quote:
Originally Posted by CakeandDazzle

here is my recipe... i would bet pretty much my life on it... its fantastic perfect flavor and super moist. best part is it can be abused, its hard to mess up & can be altered for different flavors....

My recipe

1 cup milk
6 egg whites
1/2 TBLS Vanilla
1/2 TBLS Almond
1/3 cup mayo
Mix above all in 1 bowl, should sit to get alittle warmer, but doesnt have to

2 1/4 flour
1 3/4 sugar
1 Tbls + 1 tsp baking powder
1 tsp salt
Mix together (i do it in my kitchenaid with the wisk attachment)
add 1 stick softened unsalted butter (i do room temp) whisk and scrap til it looks like sand
Pour in wet.

This is seriously the best recipe I have ever tried. and i did the white scratch off and a hanful of other recipes too. And i use and abuse it too! it becomes lemon poppyseed, strawberry, cherry, whatever i need to make just like they use the WASC
Let me know if you have anymore questions!!



What specifically do you change to alter the flavor? Just the vanilla and almond or do you also add a certain amount of other ingredients for the strawberry, cherry, etc?
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"You! Cake or death?" "Uh, cake for me, too, please." "Very well! Give him cake, too! We're gonna run out of cake at this rate."
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"Cake or death?" "Eh, cake please." "Very well! Give him cake!" "Oh, thanks very much. It's very nice."
"You! Cake or death?" "Uh, cake for me, too, please." "Very well! Give him cake, too! We're gonna run out of cake at this rate."
Reply
post #11 of 123
I tried Sylvia's yellow cake recipe last week. I did not have butter, just the "Bestlife buttery baking sticks" and 1/2 cup of sour cream, so I added 1/2 cup of French Vanilla yogurt. It was a delicious soft and tender cake. My boyfriend and I ate all without any buttercream!
post #12 of 123
I actually adore the flavor of Weinstock's cake. It's my favorite cake, hands down. And it won the white cake scratch off done on this site. So maybe your customers will like it even if you don't. Sometimes a flavor just hits us wrong and we can't get past it.

In any event, since you sense an eggy taste I can tell you how to get rid of that. Use better or more vanilla. Vanilla balances and cuts the egg taste. It's one of the main purposes of vanilla in baking. That's why you see it in just about every baking recipe there is that includes eggs, even if vanilla is not the flavor of the end product. Think about it...even almond flavored baked goods use BOTH almond extract and vanilla extract...never just almond. Chocolate cakes use vanilla. Why? it has that separate purpose of cutting the eggy taste of things.
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It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
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Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
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post #13 of 123
I agree with artscallion. Weinstock's cake is my fav.. By far and absolutely. Never had a problem with it.. The texture is pure perfection and the taste from the sourcream is great.. Not sure why your getting an eggy taste. I would say definitely try the recipe again.. It's wonderful
Greetings fellow CAKELINGS. I come in peace.
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Greetings fellow CAKELINGS. I come in peace.
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post #14 of 123
Thread Starter 
I've actually tried Weinstock's cake three times now... you know, I was just reading somewhere that cakes that have egg whites folded in can taste really eggy the first few hours after baking, they need to sit for a bit and then the taste evaporates. And I always tend to try it almost right out of the oven. Well, I bet you I will go back to her recipe because it is really nice, so moist. Maybe I'll also try the trick of more vanilla or using yogurt instead. Of all the recipes I've tried, hers is the best so far, just that damn eggy taste. I'll keep working in it! Thanks again for all the advice! icon_smile.gif
post #15 of 123
Quote:
Originally Posted by instant-gratificaketion

Quote:
Originally Posted by CakeandDazzle

here is my recipe... i would bet pretty much my life on it... its fantastic perfect flavor and super moist. best part is it can be abused, its hard to mess up & can be altered for different flavors....

My recipe

1 cup milk
6 egg whites
1/2 TBLS Vanilla
1/2 TBLS Almond
1/3 cup mayo
Mix above all in 1 bowl, should sit to get alittle warmer, but doesnt have to

2 1/4 flour
1 3/4 sugar
1 Tbls + 1 tsp baking powder
1 tsp salt
Mix together (i do it in my kitchenaid with the wisk attachment)
add 1 stick softened unsalted butter (i do room temp) whisk and scrap til it looks like sand
Pour in wet.

This is seriously the best recipe I have ever tried. and i did the white scratch off and a hanful of other recipes too. And i use and abuse it too! it becomes lemon poppyseed, strawberry, cherry, whatever i need to make just like they use the WASC
Let me know if you have anymore questions!!



What specifically do you change to alter the flavor? Just the vanilla and almond or do you also add a certain amount of other ingredients for the strawberry, cherry, etc?



lemon- 3 whole eggs instead of 6 whits, no flavorings besides to lemon's zest & juice
cherry- cherry syruo instead of milk & flavorings
strawberry- add straw jello, straw flavor instead of almond n van & bout half cup chopped straw
etc etc

i make it a yellow cake by recplacing the whites w 3 whole eggs
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