Scratch Yellow Cake? Wbh Or Mermaid Bakery Recipe?
Baking By erinalicia Updated 2 Jul 2009 , 9:26pm by cakeymom
I think this is the recipe I have been wanting to try. I am wondering if they changed the name though because I think I have it saved to my recipe box as coconut layer cake.
Well I am torn between trying this next and Toba's moist yellow. After researcing many yellow recipes now, I am finding they are all very very similar!
I just baked Tobas "moist yellow" and I think I prefer it over the other two I tried this week (Mermaid and WBH golden butter cake). Toba's was definitely the most moist and the most yellow of the 3 (for me anyway) It did have a little bit of a "tang" to the flavor I think because of the buttermilk in it. When I paired it with the icing I couldnt taste that any longer. It definitely took awhile to beat the heck out of the butter in the recipe. I think it will be my new yellow cake unless I find anything I like better.
Do you think I could take some out, add cocoa and swirl together to make a marble cake? I have done it with cake mixes before. I don't see why it wouldnt work, but just curious!
Can you post the recipes for WBH & mermaids...
It so funny to see that sooooo many different people have soooo many different opinions on the same cakes... i heard favs & disapointments from wbh, mermaids, toba's and a couple other i cant rememeber at the moment. just amazes me!
I personally and a huge fan of Martha stewarts recipes.... but am going to try these three peoples... although i love white over yellow...
I think the mermaid one was posted somewhere in this thread in a link. I got it off this site in the recipes.
I think it is funny that everyone has a different favorite! It would be cool if everyone baked the same recipes and and ranked them. Of the 3 I baked this is what I thought (I am new to scratch baking though, so I easily could have messed things up!):
1. Toba's Moist Yellow: My favorite of the 3. The most moist and yellow in color. Took the longest to prepare. Also it was so moist coming out of the pan I was a little worried it would break apart. The bottoms and edges didnt brown up (the top did nicely though). Tasted a little "tangy" to me plain (because of buttermilk I think) but I couldnt taste it when paired with icing.
2. WBH: Easy and had a nice flavor, not very "yellow". I found it dried out on me pretty fast. 2nd favorite of the two.
3. Mermaid: Easy. Tasted a little bland to me. I did not like the texture. Maybe subing cake flour would help. Not very "yellow" in color either.
I think the mermaid one was posted somewhere in this thread in a link. I got it off this site in the recipes.
I think it is funny that everyone has a different favorite! It would be cool if everyone baked the same recipes and and ranked them. Of the 3 I baked this is what I thought (I am new to scratch baking though, so I easily could have messed things up!):
1. Toba's Moist Yellow: My favorite of the 3. The most moist and yellow in color. Took the longest to prepare. Also it was so moist coming out of the pan I was a little worried it would break apart. The bottoms and edges didnt brown up (the top did nicely though). Tasted a little "tangy" to me plain (because of buttermilk I think) but I couldnt taste it when paired with icing.
2. WBH: Easy and had a nice flavor, not very "yellow". I found it dried out on me pretty fast. 2nd favorite of the two.
3. Mermaid: Easy. Tasted a little bland to me. I did not like the texture. Maybe subing cake flour would help. Not very "yellow" in color either.
I have been trying to orginize this for ever! But no one is ever interested!! I would really like to have like a bake off of sorts, for a white/yellow & chocolate! have a bunch of people bake the exact 2 or 3 recipes and do a tasting and see which one ranks highest. If your interested maybe Ill try posting it again on CC!!
sorry ladies, for some reason I wasn't getting the updates. I tried the Mermaid Bakery recipe. I thought it was good, but a little dry. I guess that's the difference between scratch and using a doctored mix.
Is there anything I can add to make it a little more moist? I'm having to bake from scratch due to an allergy. The birthday girl is allergic to barley (in all forms) and almonds, so I can't use a mix.
I need to make a chocolate scratch cake too. I was going to use WBH chocolate butter cake. Any suggestions?
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