Looking For New Recipes

Baking By HayBabyCakes Updated 20 Mar 2014 , 2:13am by RedneckHippie

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HayBabyCakes Posted 12 Mar 2014 , 10:11pm
post #1 of 3

I am looking for new cake recipes to try out for layered cakes, vanilla chocolate and red velvet. 


Also to those who do wedding cakes - Is a pound cake most common ? 


Thank you everyone! 

2 replies
Eachna Cake Central Cake Decorator Profile
Eachna Posted 13 Mar 2014 , 2:51am
post #2 of 3

Here are some I'm fond of:


Elizabeth Marek's: http://artisancakecompany.com/cake-and-buttercream-recipe/


Carole Walter's: http://answers.yahoo.com/question/index?qid=20070821131914AAK6Yhd


Here's my carrot cake recipe:

2 cups all purpose flour
2 tsp. baking powder 
1/2 tsp. baking soda 
1/2 tsp. salt
3 tsp. ground cinnamon
1/2 tsp. nutmeg
4 eggs
1 1/4 cups oil or applesauce
1 cup granulated white sugar
1 cup packed brown sugar
2 tsp. vanilla
3 cups grated carrots
1 cup nuts (pecans or walnuts, optional)
1 cup raisins (optional)


Preheat oven to 325°F. Prepare two 9” pans or one 12” cakepan or one 9”x 13” sheet pan by greasing the pan and lining with parchment or wax paper.


Combine dry ingredients in one bowl. Combine wet ingredients in another bowl. Mix together for about 2 mins. Add nuts and raisins last.


Pour batter in prepared cakepans and bake for approx. 45 to 50 minutes.


Here is my proportional cheesecake recipe:


Proportional rule of thumb...for every 8 oz/250g of cream cheese (1 pkg) use 1 egg, 1/2 cup of sugar, 1/2 teaspoon of vanilla. For a whole 8-10" cheesecake, use the zest of 1 lemon or 1/2 orange, 1 Tablespoon corn starch (to help prevent cracking), and for extra richness use one small tub of sour cream (around 1 cup). 
When making your batter, make sure you are creaming the cream cheese and sugar together first. Then add the eggs, one at a time, and vanilla, sour cream, etc. That is a basic recipe that works every time.  An 8" in a springform pan typically uses 3 packages of cream cheese: 3 eggs, 1 1/2 cups sugar, 1 1/2 teaspoons vanilla extract , 1 tablespoon corn starch, 1 cup sour cream. A 10" cheesecake in a springform pan uses 4 pkgs of cream cheese: 4 eggs, 2 cups sugar, 2 teaspoons vanilla extract , 1 tablespoon corn starch, 1 cup sour cream.
If you find it too sweet you can reduce it down to 1/3 a cup sugar per package of cream cheese, but any less than that and it affects the taste. Vanilla is a very delicate extract. If you're using a stronger flavor, consider adding 1/4 tsp per package of cream cheese.
I bake my cheesecakes in a water bath at 325F/160C for about one hour and then let them stay in the oven until the oven is completely cooled. I then pop them in the fridge for at least 4-6 hours but I try for at least 12-24 hours.
For lemon cheesecake: use the zest of one lemon per block of cream cheese. Use the juice of one lemon for a whole cheesecake. (rule of thumb: 1/2 teaspoon dried zest=one lemon)
For orange cheesecake: use the zest of 1/2 orange per block of cream cheese. Use the juice of 1/2 orange for a whole cheesecake. (rule of thumb: 1/2 teaspoon dried zest=half orange)


For chocolate cheesecake: melt and then slightly cool 8 oz (about 224 grams) chocolate and mix in for one cheesecake.

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RedneckHippie Posted 20 Mar 2014 , 2:13am
post #3 of 3

I make monthly birthday cakes for work, so get lots of feedback.  Two chocolate cakes that I just made this past month that were BIG hits: Rich Guinness Cake, and Mexican Chocolate Cake with Lime & Cream Cheese Frosting


The Guinness cake had such a deep flavor, really rich just like the name.  I was concerned that I wouldn't like the Guinness cake since I really don't like bitter things, but you can't even taste the bitter.  You can taste the Guinness and it adds SUCH a wonderful depth to the chocolate. 


The Mexican Chocolate had a bit of cayenne in it that really gave the chocolate a nice kick, but it was cooled off nicely by the lime & cream cheese frosting.  There's not a lot in there, so neither I nor anyone at work thought it was too spicy at all.  But I am in Texas where we're used to spicy, so your mileage may vary.


One more that I've read good things about but haven't tried yet is Hershey's "Perfectly Chocolate" Chocolate Cake.  Coming from them, it must be good. 




I've also made I Am Baker's Perfect White Cake and it really was good!  I haven't taken it to work for feedback yet, but I thought it was great and I'm not really a fan of cake.  (I know, I know - you can laugh now.  I think that's why I keep getting great feedback from people from work - since I really don't care for cake, the recipes have to be really good for me to like them and want to make them.  It can't be because people like free cake. Nah.) 




I haven't tried Red Velvet yet, so will be watching your thread for some recommendations. 

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