My mom did cakes for over 30 years & always used Betty Crocker. I have been doing cakes for over 15 years and always use Betty Crocker. We have never had a problem - we don't doctor it in any way.
I have had so many people ask if it's a family recipe & I always just say "Yes - it's the same one my mom used for over 20 years." They never ask any more than that.
Mom is now doing cakes for the "BIG GUY in the sky" and I'm sure she's using the same recipe!
Carla, no such thing as a stupid question. I've learned that from all my friends on CC!! With the exception of this last little faux pas with the scratch grooms cake, I ALWAYS use either a regular cake mix or I use a "doctored" version. It's just easier and they almost always come out perfect.
cakeatty:
REVISION!!!!
Sorry, the correct amount of syrup for a cake 8" x 3" or two 8" x 2" round is:
2 cups of water
1 cup of sugar
vanilla to taste.
Maria, do you use all of the soaking syrup in the cake? If you have the time would you post the recipe for the larger version of the yellow cake? Thanx
Maria, do you use all of the soaking syrup in the cake? If you have the time would you post the recipe for the larger version of the yellow cake? Thanx
Sometimes. It depends for who I make it. Some people like it a little wet and some like it REALLY wet!!!
So I would say, soak it until you like it. Of course, if you are not use to it, it takes a couple of tries.. But it's fun! 
And sure, I will post the chart with the larger recipes for larger cakes later.
Maria, Thank You so much. I appreciate all the help.
Okay ya'll. I just got a call from the mother of the Groom for a cake I did this past weekend. I used the "large white birthday cake" recipe from this site and followed it exactly (just increased it by 4). She said it was like eating sawdust. What the heck did I do wrong and does anybody have any foolproof white cake recipes that are moist?!?!? Thankfully, she's a friend of mine and said she told anybody who asked the cake came from a local bakery that everybody knows isn't very good so at least any potential customers weren't put off. I'm so sad
I've done some scratch baking and during the time I was doing research I thought I read you couldn't just double, triple..etc. a recipe. Everything in the recipe had to be adjusted some how. Does anyone know if this is true???
I've baked some really good scratch cakes, but I just prefer to use box mixes because the results are consistent everytime!! I don't want to worry how the cake is going to come out!!
Okay ya'll. I just got a call from the mother of the Groom for a cake I did this past weekend. I used the "large white birthday cake" recipe from this site and followed it exactly (just increased it by 4). She said it was like eating sawdust. What the heck did I do wrong and does anybody have any foolproof white cake recipes that are moist?!?!? Thankfully, she's a friend of mine and said she told anybody who asked the cake came from a local bakery that everybody knows isn't very good so at least any potential customers weren't put off. I'm so sad
I've done some scratch baking and during the time I was doing research I thought I read you couldn't just double, triple..etc. a recipe. Everything in the recipe had to be adjusted some how. Does anyone know if this is true???
I've baked some really good scratch cakes, but I just prefer to use box mixes because the results are consistent everytime!! I don't want to worry if the cake is going to come out right or not!!
[quote="TamiAZ"]
I've done some scratch baking and during the time I was doing research I thought I read you couldn't just double, triple..etc. a recipe. Everything in the recipe had to be adjusted some how. Does anyone know if this is true???
I've baked some really good scratch cakes, but I just prefer to use box mixes because the results are consistent everytime!! I don't want to worry how the cake is going to come out!!
It all depends on the person who makes the recipes. If they say you can double, then you can. But if they say don't, then we shouldn't.
Like in the book "The Cake Bible" the author gives you amongst all of her recipes, a "base" recipe for white and yellow cake. Then she tells you that you can double it, or triple, according to the size of the cake you are making.
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