Just curious, I bake from scratch at my shop and I've been batteling with my vanilla cake ever since I opened. I've tried oil, butter different recipies, different methods. And what I've found is my fluffy moist cakes don't rise much - which is perfect for cakes because I don't have much waist, but for cupcakes they are a bit "ugly" - no dome and slightly gummy on top (which I think tastes great!) my question is how many scratch bakers have two different recipes for cakes and cupcakes and if you do have two, how do your approach it in consultations where a client wants to try vanilla -do you let them sample both the cupcake and the cake?
I do have different vanilla recipes for cake and cupcakes. Both are with butter and buttermilk. If someone is ordering a wedding cake I'd do the cake one and for a huge number of cupcakes the other (honestly wouldn't do cupcake tasting for less than 10 dozen cupcakes or so unless they pay for it).
This is great! I just find it so odd to have one recipe that does not rise for my cakes... so moist and delicious.. and then have a recipe that rises to get a dome that just tastes so so in my opinion. This topic has been the biggest struggle of opening up the shop.
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