Cake Central › Cake Forums › Cake Talk › Recipes › Why isn't my vanilla cake tasting vanilla-ish?
New Posts  All Forums:Forum Nav:

Why isn't my vanilla cake tasting vanilla-ish? - Page 2

post #16 of 21
Quote:
Originally Posted by Prima

The recipe I found for Warren Browns butter cake calls for 2 T of brandy. I found the recipe here:

http://www.post-gazette.com/stories/sectionfront/life/yellow-butter-cake-482544/

Is this the same recipe you found? Does anyone know if this is in his Cake Love cookbook?



Yes that's the one!
I have a scratch baking blog! www.bakingbetter.com
Reply
I have a scratch baking blog! www.bakingbetter.com
Reply
post #17 of 21
Quote:
Originally Posted by Prima


I've used potato starch couple of times (mostly in gluten free baking), and have used it in Three Little Blackbirds yellow butter cake (recipe here: http://www.threelittleblackbirds.com/2011/12/yellow-butter-vanilla-cake/). The basic ingredients in her recipe seem similar to Warren Brown's, with a few modifications (buttermilk, sour cream, additional egg, etc). Perhaps I'll try a head-to-head comparison of TLB's & WB's.



I'd love to hear your results if you try the head to head comparison. I'm so excited to learn of not one but two Yellow Butter Cakes that use unbleached AP flour -- I've been searching for something without the chemicals used in cake flour processing. Thanks for the info!
Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep.
-Scott Adams
Reply
Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep.
-Scott Adams
Reply
post #18 of 21
Quote:
Originally Posted by KLCCrafts

Quote:
Originally Posted by Prima


I've used potato starch couple of times (mostly in gluten free baking), and have used it in Three Little Blackbirds yellow butter cake (recipe here: http://www.threelittleblackbirds.com/2011/12/yellow-butter-vanilla-cake/). The basic ingredients in her recipe seem similar to Warren Brown's, with a few modifications (buttermilk, sour cream, additional egg, etc). Perhaps I'll try a head-to-head comparison of TLB's & WB's.



I'd love to hear your results if you try the head to head comparison. I'm so excited to learn of not one but two Yellow Butter Cakes that use unbleached AP flour -- I've been searching for something without the chemicals used in cake flour processing. Thanks for the info!



I'm trying the head-to-head this weekend! I'll try to take some pictures of the process, & will let you know what I think. I, too, hate the idea of chemicals in my flour. I can smell all those nasty chemicals when I open the package of cake flour, and it just makes me feel icky. If we could find a few recipes that could replicate the texture of cake flour without all the chemicals, wouldn't that be great! Hmmm...maybe after this head-to-head, I'll have to do another test of one of these recipes vs. a cake flour butter cake. It's always something, isn't it?
post #19 of 21
I found the texture of the Warren Brown recipe very tender and soft using unbleached AP, it was surprising really, I usually don't get that result with anything other than bleached cake flour! I think that the potato starch is the key to that softness.
I have a scratch baking blog! www.bakingbetter.com
Reply
I have a scratch baking blog! www.bakingbetter.com
Reply
post #20 of 21
I had long conversations with WB's head chef. She wanted to adopt my daughter's Boston Terrier.

I told her about my subbing cognac for the brandy and she informed me that WB uses cognac when he make the cake for personal use. But he didn't want his book to look too pretentious so he suggested brandy.

I use 2 Tbsp of Hennessy cognac, use a combo of vbp and homemade, and make my own half and half from heavy cream and whole milk.

Prima, yes, the vanilla is far superior. It's a combination of tasting different beans, the Grey Goose, or any top shelf vodka, and the correct ratios. I cannot begin to describe the taste that is like nothing you have ever tasted.

These fine vanillas would probably transform a box mix.

I still use a combination of NM VBP and my own for a few reasons. First, the vbp, with little alcohol, does not evaporate in a baked good like extract. Second, vbp has the consistency of syrup, allowing much more to be added than extract, which is watery. It doesn't make European buttercreams watery and it doesn't change the consistency of a batter. Last, vbp is subtle and extract is strong. I personally love the combination.

Another note, NM is far superior in taste to Silver Cloud, which, to me, has some bitter tones.

I hav a wholesaler who wants to distribute mine, it's that good. Pm me for the information on the ratios and the beans I found. I even have an organic one in the works.

Joanne Chang is a Harvard chemist and Gesine Bullock-Prado, sister to Sandra, is an attorney. You would enjoy reading their books. I read cookbooks like novels and study the method of these fabulous bakers. I think the brains of the baking community are going to make great contributions to this field.
post #21 of 21

Can you sub cornstarch for the potato starch?  I'd like to try this recipe today, but it's snowing and I don't want to go out!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Why isn't my vanilla cake tasting vanilla-ish?