This has not been asked in a while so here goes,
has anyone made her recipe for vanilla cake or chocolate cake?
I have seen some people say it’s super dry without syrup,
my question is has anyone made it with a good result?
Also can I add some oil perhaps to the recipe to make it “moist” without all the syrup
Also, does anybody have a similar recipe to hers that would be moist and flavorful but also for stacking and carving and I really like how her recipe shows you how to double and triple the recipe so that you don’t have to make so many batches. I would love to use either hers or another one similar that has the conversions to double and triple.
Sorry for so many questions, have a cake coming up that I may need a lot of cake for. And my vanilla cake recipe is to soft and moist to stack and carve
I've made both of them.
I know I made the vanilla multiple times, but I didn't keep it after trying other recipes... I don't remember why I dropped it.
The chocolate is pretty good. I use it when I need something sturdy. It is fine without the simple syrup, but better with it. I used it for this cake: https://www.cakecentral.com/gallery/i/3418172/freddy-fazbear-from-five-nights-at-freddys
If you're not morally opposed to using mixes, these are good, too (you can use 3 whole eggs instead of 4 egg whites):
A terrific recipe is found in the recipe section of this site called * original * WASC (white almond sour cream) It is a very long post with many many replies Do take the time to read thru the whole post for the helpful tips & praises! It is a great moist cake recipe for ALL flavors of cake
I've never tried any of Yolanda's recipes. I do watch her a lot on Facebook and she's absolutely amazing! She does such beautiful work. However, I have one issue with her: if her cakes are so dry that she has to load up every single layer with simple syrup the way she does, I don't know that I would want to try them. Dense is one thing, dry is another.
I have tried both her vanilla and chocolate cakes. I find them to be pretty tasty and when I did use the cakes I didn't soak them in simple syrup because I thought they were just fine without it. However, I did find that the vanilla cake did firm up a bit when refrigerated so if eaten cold it could seem dry but if you let it come fully to room temp it became soft/moist again.
I know she uses the simple syrup as a way to keep the cakes from drying out during the decorating process, but I was always under the belief that once you fill, stack, ice/cover in fondant that that seals in the moisture. Also, freezing your cakes is a great way to increase the moistness.
For me though, I have switched to using the WASC recipe from this site. I find it to be super tasty. Easy to switch up flavors. Stable enough for stacking and carving. And keeps a great texture whether refrigerated or not.