Wooops, wrong link: Here's the right one: http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=625803&postdays=0&postorder=asc&&start=0
For cake mix and scratch recipes www.wrenscottage.com has a bunch. Click down at the bottom. "From Karens's Kitchen. I really like the scratch "Yellow Cake"
That's awesome, that website made me hungry. Everything sounds so good.
If I make the cheesecake as a filling and only use half the recipe, can I torte the cheesecake? I'm making a 4-layer carrot cake for Easter, and would like to fill 2 layers with cheesecake and 2 with whipped cream cheese frosting, but I don't know if this 1/2 recipe will be too thin to torte...
I would bake off shorter cheesecake layers rather than torte them myself.
if you do the cheesecake filling... it needs to be refrigerated right?
Yes, Rocket Munchkin, keep chilled.
oh I c now..... no offense taken.....
I assumed you had to chill it... I read such dreadful things about keeping iced/fondant covered cakes in the fridge (especially with living in the humid state of FL) that I run and hide from anything calling to be refrigerated.... I need to look it all up on CC, because I really would like to make my own scratch fillings and such. hmm....plus the thought of AB running.... or that I have no idea how I would put a 3 tier cake in my moms refrigerator!
I guess a project for after graduation 
I know there is TONS of info on CC about it, i just need to do my HW, and pray that the search bar likes me that month. haha.
Oh and sorry to get off from the OP idea!!
I bookmarked this recipe to attempt to convert it to cake in the future.
http://www.epicurious.com/recipes/food/views/White-Chocolate-Tiramisu-Trifle-with-Spiced-Pears-240701
It's a white chocolate tiramisu trifle with spiced pears. 
Cake_Mooma,
First, I would like to thank you for posting your culinary cake recipe...it's just what I've been looking for. Now, I am conversionally challenged...how would convert the measures to 1/4 the recipe or say if I wanted to bake (2) 8" rounds or 9 x 13". I tried to covert over the weekend but it seemed as if I was doing something wrong.
I am planning on trying a green tea sponge cake this week and will post it if it is a hit hehe.
I'm always looking for great scratch recipes too...will keep my eye on this one! Thanks for starting it servingzero.
Just an update...
The recipe I tried was http://www.cakecentral.com/cake_recipe-547-Japanese-Green-Tea-Petits-Fours.html
I made this two weeks ago and it was a hit. I paired it with chocolate buttercream & the flavours went well with the colour & design of the cake (my current avatar).
Even though the recipe was for petite fours, I used it for the top tier and baked it in two 6" pans. The base recipe is like a sponge cake so it was quite fluffy hence why I did not use it for the bottom tier - was concerned about its sturdiness.
The only caveat is to make sure you use fine quality matcha powder (a.k.a. green tea powder) from Japan, as some lower quality ones from elsewhere, tend to have a bitter aftertaste.
It is light in flavour and tasted a lot like green tea ice cream like you would get in a Japanese restaurant.
**edited to add**
The recipe calls for it to be baked at 450 which I felt would be too high so I lowered the temp to 325 and it took about 20 mins.
The only caveat is to make sure you use fine quality matcha powder (a.k.a. green tea powder) from Japan, as some lower quality ones from elsewhere, tend to have a bitter aftertaste.
What brand of matcha would you recommend? I'll see if it's available here in the states.
Thanks -
Theresa
What brand of matcha would you recommend? I'll see if it's available here in the states.
Thanks -
Theresa
Sorry it took so long to answer...I got my sample from a friend who gets it wholesale to make ice cream and I was checking with him. His supplier actually says they don't distribute their product to the public so you wouldn't be able to find it in a grocery store.
But my friend did say to just check the package to see where it's made. If it says, "Made in Japan" or "Manufactured in Japan" then you should be fine. They are pretty much made using the same method if it's done in Japan - apparently they strip down the leaves and use only certain parts in Japan whereas other places will use the whole thing which can lead to a more bitter taste.
HTH
Matcha! hehe. I miss being in Japan. I cannot stand green tea by itself though. vlin, how much was the matcha powder that you got?
It was a sample from a friend that uses it to make & sell ice cream so it was the best price...FREE lol!
i love that wasc cake thread! i use it allll the time!! the recipes are great! but i do only scratch! i apply the same concept they do to my scratch recipe... replacing milk/water for flavored liquids, adding pudding mixes ands so one!
I love to do scratch cakes. I use the Toba Garrett's Moist Yellow Cake recipe, however, I add one box sugar-free pudding mix and two tablespoon oil to the batter. You can't tell the difference in texture to a box mixed cake, but flavor, far better. Now I can't stand the taste of a box cake.
Plus, I use a scale to weigh my ingredients. Sometimes I use 1/4 hi-ratio shortening and 3/4 butter weight as well as hi-ratio (Agrocon) cake flour.
Happy baking.
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