One that everyone keeps at their finger tips? I'm looking for a good book that has tried and true recipe's in it. I've not done a cake from scratch but I'd really like to try so give me your best suggestions.
Also, if there's a good one for doctoring those cake mixes I'd be interested in those too! Give me everything you've got CC folks! Thanks!
- Paula
I saw a good book for doctoring cake mixes called "The cake doctor". I think I saw it on www.kitchenkrafts.com
For good scratch cakes try www.cooks.com, www.baking911.com. For books try The essential guide to cake decorating and The essential guide to baking $9.99 each at Boarders and Walden books. You will need a scale that counts grams and oz. for these books. You get recipes that will bake a cake from 6 inches to 12 inches, round or square. They each have beautiful color pictures and loads of info.
I use the Madeira cake recipe in The essential guide to cake decorating for my champagne cake. I use the 10 inch recipe and add 3/4 cups of extra dry champagne. I use reg BC frosting and add champagne flavor.
I saw a good book for doctoring cake mixes called "The cake doctor". I think I saw it on www.kitchenkrafts.com
For good scratch cakes try www.cooks.com, . For books try The essential guide to cake decorating and The essential guide to baking $9.99 each at Boarders and Walden books. You will need a scale that counts grams and oz. for these books. You get recipes that will bake a cake from 6 inches to 12 inches, round or square. They each have beautiful color pictures and loads of info.
I use the Madeira cake recipe in The essential guide to cake decorating for my champagne cake. I use the 10 inch recipe and add 3/4 cups of extra dry champagne. I use reg BC frosting and add champagne flavor.
Thanks tyty,
I just bought the Essential Guide to Cake Decorating and I love it, loved the price too compared to the $25 - $45 for some other books. My cost was $19.95 at the local Borders. I've not tried the Madeira cake recipe yet... by the way, what is, and where can I find champagne flavoring? I did a quick search but didn't come up with anything yet. I'm anxious to try this one. Thanks!
- Paula
I use the Madeira cake recipe in The essential guide to cake decorating for my champagne cake. I use the 10 inch recipe and add 3/4 cups of extra dry champagne. I use reg BC frosting and add champagne flavor.
tyty,
A few last questions,... sorry,
You said you use the 10 inch recipe and add 3/4 cup extra dry champagne, do you substitute that for anything or just add it as stated? Any particular brand you recommend? I was thinking of trying the Andre's Pink Champagne to make it a Pink Champagne cake. I've heard rave reviews on those but again, never tried one.
Also, is there an amount you add on the Champagne oil flavor,... I know it's more potent than just extract. If I make a standard Wilton BC which makes about 3 cups how much champagne flavor would you recommend? Typically I just flavor my BC with 1/2 tsp vanilla, 1/4 tsp almond, and 1/4 tsp butter.
This will be my first from scratch cake! I'm anxious to try this for my Thanksgiving Day cake for our family dinner. It's because of my two sister-in-laws that I got to take the Wilton classes! They gave me gift cards. 
Hubby couldn't refuse then!
Thanks again for your help I will be sure and let you know how it turns out and post a pic as soon as I have one. I hope to make the Wilton Centerpiece with the candles. Can't believe that Thanksgiving is already next week! Whew!
- Paula
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