I'm looking for a really good yellow cake recipe. What do most people use for a yellow cake...I would prefer from scratch recipes. The ones I've tried are either like corn bread or more like pound cake.
Thanks in advance!
Hi k8memphis,
I actually tried this recipe on Sunday and liked it although found the taste more like a pound cake taste. Also once I place it in the fridge it seems to stiffen up some...what have your experiences been with it when providing to customers?
Hi k8memphis,
I actually tried this recipe on Sunday and liked it although found the taste more like a pound cake taste. Also once I place it in the fridge it seems to stiffen up some...what have your experiences been with it when providing to customers?
interesting question
i don't give it to customers! i use wasc for clients--wasc w/ self rising flour
you are exactly right the sw does tighten up in the fridge--it's the butter i think because if you microwave it it pops right back to its best--only thing is i can't microwave a 14" iced tier so that's why i use wasc
i use sw for home use only and never frige it--it stays lovely in room temp
but i use lots of fruit fullings so i have to fridge my cakes ;)
but mine is not pound cakey--it's a great cake--we love it
didja use cake flour?
Well that makes me feel better..I was thinking maybe I was doing something wrong! LoL
yeah I did use cake flour and I'm not so sure about it...I feel like it makes the cakes more dense vs fluffy!!
Im glad to hear your using a WASC with self rising flour...haven't tried this recipe but was turned off when I noticed one recipe used a box mix!!!
and to finish the thought here
the wasc cake does bounce back from the fridge imo perfectly so that's why i use it for tier cakes
very similar textures the way i make swyc and wasc--all except for the fridge thing
sylvia's is possibly fluffier though
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