Hi to everyone 
,
I thought about trying some different recipes for my upcoming wedding cakes......usually i use the duncan hines pound cake recipe on the side of the box, but I really would love to try something wonderfully new! Any ideas? Any ideas or feedback on which buttercream works best? I always use the wilton original recipe for buttercream.........I just wondered if anyone has ever made the italian buttercream with all of the egg whites...........if so, is it worth it?
Thanks 
i use a really yummy dark chocolate cake from a book by kate sullivan and a great vanilla butter cake from the whimsical bakehouse book . both are very moist and light, not super dense like a lot of scratch cakes. let me know if you'd like the recipes.
I've recently started using scratch recipes. I was using DH but I wanted to provide scratch cakes. I'm still feeling it out as some recipes are dry and I am working on my confidence in scratch cakes. I am tempted to go back to DH as it is always fool proof for me. Always moist and everyone loves it (they don't know it's a box mix). I just cringe when my clients tell me they had another cake but they know it was DH and not as good as mine as mine is always so moist it melts in there mouth.
I've been using IMBC as my BC for sometime. The only person that I know of that doesn't like it is my daughter! She likes that "really sweet" store bought frosting. IMBC is very buttery flavored as it's made with lots of butter. It is awsome with chocolate added to it! It is a rich tasting BC but it's silky smooth and doesn't crust so getting it smooth is a challenge. It also gets really soft in warm weather. It's usully good to about 75-80 degrees.
i also LOVE whipped chocolate ganache and fruit purees for the fillings. i use a buttercream with either all or half butter and madagasgar bourbon vanilla, satin ice vanilla and dark chocolate fondant. i have tried italian meringue bc once, and i think it is something that you have to a aquire a taste for, it is super buttery. nice light and airy, but really buttery. i think its probably best not chilled also because its like eating a stick of hard butter, but much better closer to room temperature. another yummy icing i like is a whipped cream-cream cheese icing
http://forum.cakecentral.com/cake_recipe-901-Whipped-Cream-Frosting.html
Melysa, you're right about the WBH white butter cake. That is what I use for my "white" cake that I offer. Nice and light and moist!
Jacqui
Melysa, you're right about the WBH white butter cake. That is what I use for my "white" cake that I offer. Nice and light and moist!
Jacqui
I need this recipe.. I'm not loving my yellow cake standby.
For buttercreams, I was first unimpressed with Julie's less sweet buttercream, but you know.. it's really fluffy and good. Doesn't crust as well, but it does, and that's all that matters.
Melissa
ONE DELICIOUS CHOCOLATE CAKE BY KATE SULLIVAN: FUN AND FANCY CAKE DECORATING
2 and 1/3 c (290 gm) all purpose flour, plus more for pans.
1 and 1/2 c (150 gm ) unsweetened cocoa powder
1 and 1/4 tsp salt
1 tb baking soda
1 tb baking powder
3 c (675 gm ) granulated sugar
5 large eggs
1 tb pure vanilla extract
1 and 1/2 c BUTTERMILK , room temperature
1 and 1/2 sticks (170 gm) unsalted butter, melted
1 and 1/2 c strong coffee (cooled)
1. position rack in lower third of oven and preheat to 350' F (180' C). grease the sides and bottoms of the cake pans with shortening and dust with flour, tapping out excess. set aside.
2. in the large bowl of a mixer, sift together the dry ingredients: flour, cocoa, salt, baking soda and baking powder.
3. stir in the sugar.
4. in the small bowl , combine the eggs and vanilla. mix into the dry ingredients.
5. stir in the buttermilk, melted butter and coffee (DO NOT ADD THESE HOT!!! IT WILL DEFLATE THE EGG WHITES AND CAUSE YOUR CAKE TO SINK IN THE OVEN! LEARN FROM MY SAD SAD LESSON! - MELYSA)
6. devide the batter between the two nine inch pans. bake until set around the edges and a toothpick inserted into the center comes out clean, about 50 minutes.
transfer pans to wire cooling rack. let the cakes cool completely in thier pans before removing. loosen sides of the cakes by running the flat side of a knife blade around the sides of each pan. (OR SKIP THIS- AND USE A NON STICK SPRAY WITH FLOUR AND YOU CAN REMOVE THEM AFTER 5 MINUTES- MELYSA) . invert onto wire rack top side down and remove the pan. reverse the layers by turning them top side up again for cooling, to prevent layers from splitting.
cover in plastic wrap and refrigerate up to one week, or add a layer of foil over the plastic and freeze up to two weeks.
VANILLA CUPCAKES by kaye and liv hansen: whimsical bakehouse (note by melysa: i double the recipe and make a cake instead)
grease the tops of two 12 cup cupcake pans and line it with cupcake liners. preheat the oven to 350' F. have all the ingredients at room temperature.
sift into a mixing bowl:
1 and 3/4 c plus 2 tb cake flour
3/4 tsp salt
add and mix to combine:
1 c sugar
add:
1/2 c plus 2 and 1/2 tsp warmed milk (110' F )
2 large eggs
4 oz (1 stick ) very soft unsalted butter
1/2 tsp pure vanilla extract.
beat at low speed with the whisk attachment for one minute. scrape down the bowl. raise the speed to medium- low speed and beat for 1 and 1/2 minutes.
add:
1 and 1/2 tsp baking powder
mix at low speed for 30 seconds.
fill each liner three quarters full. bake 18-20 minutes, or until golden (or for a cake- until toothpick comes out clean) the tops should spring back when lightly pressed.
yield 12 puffy cupcakes! (or double batch , 2 8" rounds)
WHITE BUTTER CAKE by kaye and liv hansen : whimsical bakehouse
grease two 10 inch round pans. preheat the oven to 350F . have all ingredients at room temperature.
in the bowl of an eletric mixer, beat at high speed until light and fluffy:
6 ounces (1 and 1/2 sticks) unsalted butter
2 c sugar
1 and 1/2 tsp salt
on a piece of wax paper, sift together:
3 and 1/3 c cake flour
1 and 1/2 tsp baking powder
3/4 tsp cream of tartar
add the dry ingredients to the butter mixture alternately with :
1 and 1/4 c milk
3/4 tsp pure vanilla
in a separate bowl beat until foamy:
3/4 c egg whites (6-8 large egg whites)
continue beating at high speed while gradually adding:
1/2 c sugar
when stiff peaks form, fold the whites into the cake batter with a rubber spatula. blend just until the whites are evenly distributed.
devide batter between pans, and bake 20-35 minutes or until toothpick in the center comes out clean. cool the ckes on a wire rack for 15-20 minutes before turning them out of their pans. yeild 9 cups of batter
melysa,
Thank you for taking the time to post all these recipes! Nice hint about the meringue powder too. I'm just starting out in teh baking cakes and decorating, but I really would like to make my own mixes.
~Dawn
you're welcome.
another thing i wanted to mention is to invest in a digital scale. i bought a decent one for under 20 dollars and it makes a difference to have very precise measurements by weight when baking from scratch. i also really really like recipes that call for cake flour, but you know that choc. recipe above it amazing. the texture is so soft and moist. i think it has alot to do with the buttermilk and the butter. yum!
Oh My goodness..........
Thank-you so much for all of your wonderfully helpful replies!!! I have had limited internet access yesterday, so I was not able to check replies 
I am going to bake my from-scratch cakes today, and THANK-YOU for your recpes!!! They sound amazing and I seriously am going to buy this digital scale! Does Wal-Mart have one i wonder?
Also, I made a dummy cake over the wknd (for my friend's May 25th graduation) w/my DH mix and it turned out so nice, that I want to use it for the big day!!! It was a pain in the butt...... It is for her grad from Podiatry school and I carved a foot shape out of 2 stacked 9x2 cakes that I torted while frozen. I put the decrubing coat of BC on it yesterday and it's in the fridge now!
Can I keep it covered tightly w/plastic wrap & then cover it in fondant the night before? Will it still be fresh or do you think it will get dry???
Thanks again guys! 
yes you can cover it with plastic (make sure there is no fish , garlic or onions in the fridge! and then finish in fondant later. how many days did you say?
i dont think walmart has a scale-- that i've seen. target has one for around 30- i got mine on ebay for 16 from a wholesaler. its nice,it was a 70 dollar model- discontinued i guess.
i hope you enjoy trying these recipes, the chocolate one is fabulous!
Hi, Thanks for your replies
NO fish, garlic or onion in the fridge.........
Boy, that would be a surprise to cut the cake and have an onion smell 
The cake pans that I used were 9x2 in. I used 2 of them....stacked them and torted them BC to make 4 layers (3 layers of BC)..........wrapped entire cake in plastic wrap & froze again.........then sculpted or carved cake shape. I got a little plastic foot a long time ago & i used that as my model to carve my cake from.
I baked the vanilla butter cake and it is AWESOME.........my whole house smelled like yummy butter
Have a great day baking guys
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