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Scratch cupcake recipe failure - Page 2

post #16 of 40
Quote:
Originally Posted by cakealicious7 View Post

Thanks for that tip stitches, is that whipped cream from the can or whipping cream that you whip yourself? Roughly how much whipped cream would you add to batter for an 8 inch cake? Thank you ūüĎć

You can't use canned, it breaks down wrong when baking. Use fresh heavy cream and whip it yourself. As to how much to add, that depends upon your recipe and the volume of it.

 

Aprox. for an 8 inch cake 1/4 cup heavy cream, before it's whipped. Than add it in when you add the rest of your wet ingredients.

post #17 of 40
Thank you so much xx
post #18 of 40
Thread Starter 
Quote:
Originally Posted by JaeRodriguez View Post

OP, I searched forever for a dense, moist vanilla cupcake. I wanted one that wasn't fluffy and airy. I finally thought to search for a vanilla pound cake cupcake and tried two different recipes. THIS! This was what I had been looking for the whole time! Maybe look for a different recipe? I tried so many vanilla cupcakes and wasn't happy with any until I tried the pound cake! Hth

Thank you, yes this helps. I'll try it!

post #19 of 40
Thread Starter 
Quote:
Originally Posted by FromScratchSF View Post
 

I completely agree except my base recipe I convert into at least 30 other flavors by changing this or that - and it's 100% scratch and I sell commercially both cupcakes all the way up to tiered wedding cakes - all using the same recipe. My preferred cake is yellow cake, meaning make with all egg yolks.  If you Google from scratch white cake with recipe you'll find it.

 

Best of luck!

FromScratchSF,

 

THANK YOU SO VERY MUCH FOR SHARING YOUR RECIPE!!! AND I'M SO SORRY I COULDN'T RESPOND SOONER, WITH THE HOLIDAY MADNESS (I HOPE YOU HAD A HAPPY HOLIDAY!)

 

I WAS ABLE TO SCROLL THROUGH AND READ YOUR BLOG POST WITH THE WHITE CAKE RECIPE. I CAN'T BELIEVE HOW THOROUGH AND DESCRIPTIVE IT WAS. I HAVEN'T TRIED IT YET (I have to get a digital food scale tomorrow), BUT IT (your blog and recipe) IS  EXACTLY WHAT I WAS LOOKING FOR AND I CANT BELIEVE - YOU SEEM TO HAVE EXACTLY WHAT I NEED (IT'S LIKE A XMAS MIRACLE FOR ME, LOL, BUT SO SERIOUS!!!) I CAN'T WAIT TO TRY YOUR RECIPE AND I'LL LET YOU KNOW HOW IT TURNS OUT!! Again, THANK YOU, AND I'M SORRY YOU HAD TO DEBATE WITH OTHER POSTERS. I'M SURE YOU KNOW WHAT YOUR TALKING ABOUT AND IT WORKS!!!

post #20 of 40
Thread Starter 
Quote:
Originally Posted by -K8memphis View Post
 

i think maybe you are looking for a product like an italian cream cake for density -- uses buttermilk* -- so i recommend that you try that and see if that's where you wanna go--then you can use that as a base to add in whatever different flavors etc. you might like for future --

 

 

K8Memphis,

 

I made a chocolate cupcake (doctored box-online recipe with buttermilk and chocolate instant pudding) with Oreo buttercream frosting yesterday, and that cake was REALLY GOOD, CLOSE TO THE TEXTURE I WAS LOOKING FOR, IT WAS REALLY MOIST!!!.I just had one for breakfast this morning (ate too much other stuff yesterday) !

 

Thank you for the tip and for taking the time to respond!!

post #21 of 40

awesome -- glad that worked better for you--

one baker's never ever do is the next baker's 'i swear by this'
 
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one baker's never ever do is the next baker's 'i swear by this'
 
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post #22 of 40
Quote:
Originally Posted by Tanayla_treats View Post
 

AND I'M SORRY YOU HAD TO DEBATE WITH OTHER POSTERS. I'M SURE YOU KNOW WHAT YOUR TALKING ABOUT AND IT WORKS!!!

The drag about the internet is not really knowing in what spirit peoples intent is. I wasn't looking to create stress or hassle to someone who does know what they are talking about. I just get so tired of incorrect info. (which I'm sure I accidently post too) and bs at times because a lot of people DON'T know what they are talking about...........this recipe is HIGHLY, HIGHLY unusual.

post #23 of 40
Thread Starter 

Hello Stitches,

First, I want to say thank you for taking the time to respond to my post. I tried typing this earlier but I wasn't able to do so on my phone, so I waited until I could use my computer at home, since I knew this would be a longer post. I wanted to clarify a few things and I also have a couple more questions.

 

Quote:
At first it didn't matter to me if they were from a box or from scratch, but I've have had no luck with either. That doesn't make sense.

Sorry, there is a typo there. I meant to say, "I've had no luck with either." To clarify further, I meant that the taste and texture of the cupcakes that I have made didn't taste the way that I wanted. Not at all like the ones I've tasted at bakeries. The cupcakes either tasted like cornbread (most of the ones baked from scratch) or like a box (the doctored box or plain box cake mixes).

Quote:
A child can make a cake from a mix. The only variables are the brand of mix and if you doctor the mix or not. If your using doctored mixes that are highly recommended by others it's got to work or there's something wrong with you (sorry). The drag about the internet is not really knowing in what spirit peoples intent is.

I guess this statement wasn't meant to be condescending or with ill intent, but it sure seems like it. I wasn't saying that I can't bake cake or cupcakes from a boxed mix. There is NOTHING wrong with me, my taste buds, maybe. Again, I was saying that the cupcakes didn't taste the way that I wanted them to, just not what I was looking for, thus,"not having any luck."

Quote:
Freezing a cake will increase it's moisture and density.

 

I've done this with cakes that I baked for my daughter's birthday and everyone loves them when I do. Freezing works very well for cakes, however, I didn't see a big difference in my cupcakes.

 

Quote:
Most places use mixes.....so your probably liking a commercial cake mix. Cupcake shops add simple syrups and other add-on's like caramel to increase the moisture level and sweetness of the cake.A consistent texture like you described earlier is usually achieved using a cake mix and not something you're going to get in multiple scratch bakeries. Scratch baking varies wildly from baker to baker and you're not going to be able to go to multiple stores and get consistent results...that ONLY happens with cake mixes.

Okay, thank you for this information. I'll try simple syrups too. I wasn't sure and I'm still not sure what others use in their bakeries. Next time I go on a cupcake sampling adventure, I'll ask if the cakes are homemade and see what they say.

Quote:
And could it be that I won't get the desired results unless I have a KitchenAid Stand Mixer? No, not even a little logical.

Here's my logic on that: the overall result can vary in cake if over mixed or under mixed. I was thinking that by not having the paddle attachment that KitchenAid Mixers have that I was mixing for either to long or not long enough. And, I even said in my original post that I apologize for any "silly questions." So if that was "not even a little logical," okay, sorry!

Quote:

 I was going for a base yellow cupcake- that I could modify to make other flavors. That can't be done with a scratch cake batter. NO ONE can achieve that, because when you add other flavors it changes the science of the recipe. That's why there are different recipes for different flavors. If you want something that works like this, you MUST stick to cake mixes they will let you make changes with a lower failure rate.

Quote:
I completely agree except my base recipe I convert into at least 30 other flavors by changing this or that - and it's 100% scratch!!!
 
 

So, my next question is: Are you saying FromScratchsf is a scientist who has done what NO ONE can? Did you try the recipe, and if so, what were the results? And King Arthur does have unbleached cake flour, I wish I could send you a picture of the box.

 

Bottom line of this post: everyone makes mistakes. We should be able to ask questions freely and respect other's opinions, even when its different from your own. Treat others the way you want to be treated, have an open mind and be willing to learn from and share with others. Again, thank you for your comments and willingness to share what you know about making delicious cakes!

post #24 of 40

I could split hairs and go line for line fighting with you over what you wrote verses what you meant to write. But I'm not into that kind of tit for tat.

 

I did write that if fromscratch recipe works as she and Liz say, it is a MIRICLE recipes, yes indeed!!!

I'm not a newbie to baking, I've done A LOT of work and studying of baking, it's more than a hobby to me it's my profession it's my life's work. Yes, I'm saying lightening has struck and the seas have parted that someone has been able to develop this! It's that unique!!! Fromscratch is also not a newbie, by any means......

 

If what I wrote and fromscratch wrote were wrong info. to others here, they would have voiced their opinions on this thread and shut us down.

 

.....as Liz did (and spoke up for fromscratches recipe praising it) and as AzCouture did praising my comments.

 

 

We are a community of different people here that don't agree on every little thing. People that can't take the heat of disagreement don't hang out here for long.......it's hard to hold every newbies hand and guess what they are trying to say between the lines of their posts, we expect you to swim or sink just like the rest of us do.

post #25 of 40

Geez, Louise... Happy New Year everyone... 

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post #26 of 40
Dang. This thread has whacked out.
post #27 of 40
Yh just like every other thread on CC these days....
post #28 of 40
Quote:
Originally Posted by MimiFix View Post
 

Geez, Louise... Happy New Year everyone... 

 

Jeez looeez, I spelled it wrong. Sorry Godot, happy new year... :wink:

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post #29 of 40
Backatcha, sistuh!
post #30 of 40
Quote:
Originally Posted by MimiFix View Post
 

Geez, Louise... Happy New Year everyone...

Who's Louise? I didn't see her post, what the ____ does she want to say? Bah Humbug?

 

 

NA.........just kidding:D

 

 

 just....try'in to xplain things Lucy.....

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