Scratch Cake Question

Decorating By calla74 Updated 3 Aug 2007 , 8:41pm by darkchocolate

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calla74 Posted 14 Jul 2007 , 4:48am
post #1 of 10

This is probably a stupid question but if a scratch cake calls for milk should it be whole milk? I wasn't sure if the fat content makes a difference.

I thought I would try my first scratch cake tonight and noticed after I added the milk that I grabbed my DD's whole milk.

Also, is it normal for the scratch cake batter to be so stiff? Its not runny like you get with a mix. I'm using the WBH golden butter cake and they call for using two 10x3 pans I thought I'd have more than enough batter for my two 8x2 pans but they only filled half to 2/3 full.

Thanks in advance!

9 replies
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MamaBerry Posted 14 Jul 2007 , 5:06am
post #2 of 10

I'm a scratch baker. My cakes came out stiff until I began using CAKE flour. Also, the higher the fat in the milk/soy the better the cake--so my experience tells me.

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JanH Posted 14 Jul 2007 , 5:40am
post #3 of 10

Here's the recipe and comments:


Edited to correct broken link. icon_redface.gif You should have said something Calla74.

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calla74 Posted 14 Jul 2007 , 6:15am
post #4 of 10

Thanks MamaBerry! I did use cake flour but it was swansdown since it was all I could find. I think I'm just not used to the difference between mix and scratch cake consistencies. I'll definitely need to keep trying. I took them out, let them cool for about 15 minutes and when I turned them out of the pan they cracked along the sides. I've never had it happen before but I'm sure its a result of my incompitence - I'm not much of a baker yet. Scratch bakers definitely have my respect!

Thanks for the link too JanH!

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calla74 Posted 2 Aug 2007 , 10:51pm
post #5 of 10

Jan H - please know I really did appreciate the posting of the link. I figured it was my user error and honestly felt like a putz when I realized I could have just done a search under forums instead of bothering anyone. icon_redface.gif Fatigue and frustration definitely were at work and unfortunately my brain was not. I just searched the forums. I totally missed your edit comments until now. I did appreciate your assistance so I hope you don't think my gratitude wasn't genuine.

As a side note the cake was traumatic and wound up crumbling apart when I went to put it on my cake board. icon_cry.gif Then my replacement cake failed so I had to revert to a doctored mix. I've vowed to give scratch baking another try at a better time with the softasilk I'm used to using in my doctored mixes and cookies. I also hope to get a scale soon. I certainly won't give up but was reminded once again to slow down and save the expirimenting for a practice cake, instead of one for a party the next day! Thank goodness it was just for family by the time I finally got to decorating (after pulling my disasterous all-nighter) my scrolls looked like I'd been drinking heavily. icon_lol.gif

All the scratch bakers out there certainly have my respect!

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emilykakes Posted 3 Aug 2007 , 1:04am
post #6 of 10

Scales help so much with scratch baking. Also if you don't already have one, get an oven themometer. I had a hard time with my first few scratch cakes because my oven temp was off. Also...I would try a chocolate cake next time. They tend to be a little more forgiving. I have had success with the WBH Chocolate Butter Cake.

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jmt1714 Posted 3 Aug 2007 , 1:37am
post #7 of 10

2% would work, but 1% or skim makes for a tough cake, IMHO

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Brickflor Posted 3 Aug 2007 , 2:56am
post #8 of 10

I use skim milk on my scratch cake recipe and it's always very moist! I can't speak for other scratch recipes but that's how mine is. I also have used skim for the Hershey Chocolate cake (on the cocoa box) and it's always delicious.

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calla74 Posted 3 Aug 2007 , 8:10pm
post #9 of 10

Thanks for the helpful hints everyone.

I did buy an oven thermometer but that is where I base most of my claims about the "possesed" oven. Even if left to preheat for 15-20 minutes the darn thing will show its 20 degrees off but when I raise the temp of my oven to equal the difference it will go up 35 degrees. icon_confused.gif Maybe I'll get another thermometer to double check. the stove came new with our house which we found out was a flip of a foreclosure. Being our first house we had blinders on to some of the cheap shortcuts they took and of course were so excited that we were finally able to get a house we kind of rushed in. The oven doesn't have a window or a light!

I just got a 20% off coupon for Bed Bath and Beyond so I think I'll go get my scale tomorrow. YAY! I'm excited to try my hand at scratch again. Thanks to everyone's helpful tips, its sure to go smoother.

Thanks again everyone!

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darkchocolate Posted 3 Aug 2007 , 8:41pm
post #10 of 10

I have also used evaporated milk, because I don't buy whole milk for us to drink, we drink 1%. I also like using buttermilk in place of milk or water when I have it on hand.


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