Engagement Cake -- Help!

Baking By tfurgason Updated 10 Oct 2008 , 12:49am by cas17

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tfurgason Posted 9 Oct 2008 , 5:02pm
post #1 of 3

So in a week I am making a two tiered engagement cake for very good friends of mine. I want to make a layer Devil's Food and a layer White Cake. I have been trying some recipes off of MarthaStewart.com and haven't been sucessful. It seems like no matter what the cakes are dry! I do not overbake them so that is not the cause. Does anyone have any really good moist recipes for Devil's Food/Chocolate and White Cake???

2 replies
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-K8memphis Posted 9 Oct 2008 , 11:59pm
post #2 of 3

The one on the Hershey can is very good.

Google Sylvia Weinstock yellow cake (but it comes out white, no worries) Then I do not separate the eggs but I only use like two of the yolks.
I mix it >>>
cream the butter
add extra fine sugar & beat well,
add eggs,
make a good emulsion--get it all fluffy,
add 1/3 flour mixture & mix,
add 1/2 sour cream & mix,
add 1/3 flour & mix,
add rest of sour cream & mix
add rest of flour,
beat for two mins.

Love that cake!!

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cas17 Posted 10 Oct 2008 , 12:49am
post #3 of 3

that's my fave scratch yellow cake too! WASC is my fave doctored. you can find it under recipes as white almond sour cream. for chocolate i like darn good chocolate cake. haven't found a scratch yet that i like as much but i'm still searching. good luck on your friend's cake!

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