Hi. I'm a new cake baker & just can't seem to make a cake successfully taste/texture be decent, they have been too cornbread-ish . I started out with aspirations of a white cake, they have not been good.
I realize that it's difficult to give advice when unable to see what I'm doing.
Now I've given up on the white cake and moved onto to trying yellow cakes. I'm still having trouble.
I think one issue is that my home has too much moisture. I just read that if I turn on the a/c it will help with the tacky tops. Do I turn the temp warm? Do I set the a/c to a cold temp?
Any advice will be appreciated.
The absolute total very best all time white cake recipe is~~~ The "Original" WASC cake recipe by Kakeladi
https://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe
check out the very informative forum thread on Yellow cakes ~~~~
https://www.cakecentral.com/forum/t/633981/the-great-scratch-offyellow-cakes
Sylvia Weinstocks Yellow Cake recipe with sour cream is my all time favorite and when I make it for myself I don't bother with frosting!! It's so delicious with a perfect texture that It's a joy all by itself.
Thanks MBalaska! Of course I completely agree w/you :)
Advice to OP: Be sure to take the time to read completely through the recipe and all the comments. There is a wealth of advice included within them. I advise regarding the downsizing and reformulating of the boxes of mix - look for that near the end of the comment section.
Zia! Congrats on starting your cake journey. That's exactly where I started, wanting to figure out how to make the perfect yellow/vanilla cake. I have a couple suggestions/questions.
-I remember I experimented with different recipes at first, and learned that there really are bad ones out there, just awful no matter how perfect you mix them. Could you share the recipe you're trying?
-I didn't understand the important of mixing methods, weighing ingredients, the temperature of ingredients, etc. Would you be willing to talk about what your process is like when you're making cake batter?
-If you want to really start with basics, consider trying a pound cake. Pound cake is the mother of all cake recipes, and layer cakes are variations off of it. If you can make pound cake, you could easily move on to layer cakes. It's easy because it's the four basic ingredients (butter, sugar, flour, eggs) all weighed out to equal amounts.
I agree with MBalaska that kakeladi's ORIGINAL WASC is the best white or yellow cake ever. For snobs who scorn starting with a cake mix, I must say that I have been baking from scratch since I was a little girl and the WASC recipe is more complicated than a scratch recipe. It does not make the process easier, but the end results are divine and sturdy enough for strong stacking and carving.
As Cake-Monster said, method is important! If you want to discuss your process, we are happy to help.
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