Hi...I just made a one layer butter scratch cake (the one Blittle posted earlier today). I am taking a chance on it.
It came out of the oven, and its quite heavy.
I made a smaller sample cake that I've been eating. The taste is incredible, but I think that it may be a bit more crumbly than my usual.
Here's my question: it tastes yummy with raspberry jam.
Can I spread raspberry jam on the top layer and then coat it with buttercream?
I can't torte it because I am afraid it will crumble. Any advice?
I need to know soon because this is for tomorrow.
Thanks my dear CC buds!!
Ellen
Use dental floss (unflavoured) to torte it , gently slide a cake board in between and you should be able to fill it as usual. I would also chill it, do a crumb coat, chill again and then do your final coat.
Do you mean heavy as in weight or in density?
I guess the best one to answer that would be blittle6. That is a problem with scratch cakes though, sometimes a little bit of hit and miss until you tweak it to suit you. Then there are those 'gifted' bakers that seem to have success with every recipe..sigh....just not us!
It seems to be heavy in weight. The cake is super yummy though.
I'm sending this to the school where I work, so I'm a wee bit nervous that people won't like it and not order their cakes from me. It just is not very light ...feels more like a shortbread. I think the raspberry preserves will help. I usually can get recipes fairly easily; I just don't fare well with the cakes from scratch.
I asked Bertha about the cake in a separate thread. If you look at the pic of the unmodified cake on 911, the cake resembles Jiffy cornbread. Bertha assured me the taste is great, but it is a very heavy cake. I think that's why Bertha's additions work so well. I opted not to make it this wkend as I needed a fluffier cake. Just call it a pound cake and people will be fine with the dense texture.
hth
Hi...I just made a one layer butter scratch cake (the one Blittle posted earlier today). I am taking a chance on it.
It came out of the oven, and its quite heavy.
I made a smaller sample cake that I've been eating. The taste is incredible, but I think that it may be a bit more crumbly than my usual.
Here's my question: it tastes yummy with raspberry jam.
Can I spread raspberry jam on the top layer and then coat it with buttercream?
I can't torte it because I am afraid it will crumble. Any advice?
I need to know soon because this is for tomorrow.
Thanks my dear CC buds!!
Ellen
I find that when I bake my scratch cakes, I like to wrap them up and let them sit overnight before torting. Once they have cooled completely and been sitting all night, they set pretty good and are much easier to tort and fill.
Hi Ellen.
The cake is heavy, but it will be less crumbly once you freeze and thaw it. This helps immensely. I use the small Wilton cake leveler to torte mine. A lot of the pics in my photos are this cake or a modification of it. I have never had any trouble with torting. It is just very delicate when it comes out of the oven and is fresh.
HTH,
Berta
Thanks for the advice, everyone.
I had to torte and fill it last night, so I did not have time to freeze it. I did have it in the fridge for a while. I am praying it won't be too crumbly.
I ended up using the floss, which worked great. I put a layer of raspberry preserves in it, which lends itself very nicely to the texture/flavor of the cake. The cake tastes like a rich shortbread to me, so I thought jam would be the best. I iced it in regular buttercream and decorated it.
I did tell people it was butter pound cake from scratch...hopefully they will like it. People are funny....they like light/fluffy cakes. Hopefully this new cake will be a good experience. I get nervous because my rep. is on the line, so my fingers are crossed!
I'll keep you posted!!
Ellen
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