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Yellow and white cakes

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235 replies to this topic

#211 iii_bake

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Posted 09 September 2006 - 08:18 AM

are you referring to "the baker's dozen" book?  i have that book on hold at the library and recall flo braker being one of the authors...i think.  thanks

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Here it is:

buttermilk cake
Sifted Cake Flour 2 1/2 C ( 250 grams)
Baking Powder 1 1/2 t
Baking Soda 1/2 t
Salt 1/4 t
Eggs 3 ( beaten lightly)
Buttermilk 1 C
Vanilla 1 t
unsalted butter 1 1/2 stick ( 6 Ounces)
granulated sugar 1 1/2 C

Cream the butter (with paddle) speed 5...30-45 secs.
add sugar in stream, continue creaming for 4 -5 minutes until light n fluffy
pour in egg while the machine is running, spoon by spoon..continue to cream until fluffy like whipped cream ( 3 -4 minutes)
Add flour in alternate with buttermilk.
Flo recommends spiral hand mixing when adding flour and milk by
starting stirring in the middle and form a wider spiral.. the batter will start to incorporate the flour or the milk as you go...then work back in the same manner to the middle.

This is baked in TWO 8 inch pans at 350F.
Grease and flour pan generously!

Please let me know how it is.
Ciao,
iii :smile:

#212 reenicake

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Posted 10 September 2006 - 07:50 PM

I have a special place in my heart for chiffon cakes, for example, but most French people wouldn't go near one. I make them in all kinds of different shapes, and fill and frost and layer, but most American cooks wouldn't dream of anything but a tube pan.

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Do you have a particular recipe for the chiffon cake that you make as layer cakes? I'd like to use chiffon layers for cream filled or fruit filled cakes but want to make sure I have proportions right. Do you grease and flour the pans? Do you use water or milk, etc? Any help would be appreciated. Thanks.

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Hi, sorry to not get back to you sooner. I use one that I sort of adapted from Joy of Cooking for a mocha chiffon, and for orange and lemon I use the one from Wayne Gisslen's Professional Baking, with adjustments in the sugar because I like to use more juice than water... I'll also post this on the Chiffon cake thread.

#213 Darcie B

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Posted 25 September 2006 - 12:24 PM

I decided to take a stab at the white cake issue since I am doing a friend's wedding cake next weekend. In the past, I mainly used butter cake recipes, but they got too firm when refrigerated (although people still liked them better than the boxed cakes).

I decided that I would substitute some of the butter in a standard white cake recipe with vegetable oil to see if that would help. Based on results posted in this thread and other sites, I chose the Cook's Illustrated basic White Layer Cake recipe to adapt. The only changes I made were to replace the almond extract with vanilla, and replace 1/3 of the butter with oil. This cake was a delight! I froze it immediately out of the oven and then thawed it to see what the texture would be like, and it was lovely. It was not at all dense, had some spring to it, and the crumb was very fine. It cut like a dream, too. The flavor was very good, in fact, my husband and I inhaled the test pieces - and I don't even really like cake! I am so excited; I thought I was going to have to resort to a boxed mix to get the texture I was after.
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#214 CanadianBakin'

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Posted 23 December 2006 - 08:57 PM

I finally tried the Whimsical Bakehouse Golden Butter Cake and it's definitely going to be my go to yellow cake. I'm so thrilled to finally find one that I'm happy with. CI is good too but I really like WB best.

Edited by CanadianBakin', 23 December 2006 - 08:57 PM.

Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

#215 persiancook

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Posted 11 February 2007 - 11:04 AM

Is a particular type of white cake more suitable for cupcakes? I would like them to be the melt-in-your-mouth variety.

ETA: I have read the cupcake thread, but am still unsure.

Edited by persiancook, 11 February 2007 - 11:17 AM.


#216 Desiderio

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Posted 31 May 2007 - 04:57 PM

I am going to make several things for a graduation party this Sunday.
I work till saturday so the only time I have to make preparation is in the evening.Many things i need to make them fresh , but I can make some stuff ahead.
I am making some lemon poppy seed cakes with raspberry filling ,I am using a white cake form baking illustrated .Now can I refrigerated the unfilled unfrosted cakes for a couple of days, so I can get myself some time?

Thank you

Edited by Desiderio, 31 May 2007 - 04:58 PM.

Vanessa

#217 sugarseattle

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Posted 31 May 2007 - 05:50 PM

even though its only a couple of days, you might have better luck freezing the layers. just double wrap them in cello and freeze away. you might even torte them before freezing because then you can just frost them frozen. I know purists think you can't frost a frozen cake, but I've never had a problem with weeping.
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#218 Desiderio

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Posted 03 June 2007 - 08:16 AM

Thank you ( sorry for the deley ) I did froze the lemon poppy seed white cakes and they turned pretty nice , that cake stay moist even in the freezer.I am off to delivery the ton of food , fruit tarts and cakes I made for the graduation party, one thing learned , I will never accept again a task like this , while I have to work ,I am exusted :sad:
Vanessa

#219 ChocoChris

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Posted 29 June 2007 - 09:21 AM

Hi All,
I'm fairly certain that this topic has come up before but I couldn't find a relevant thread by searching the forum. I have a cake order for vanilla cake/strawberry filling/vanilla buttercream. For the strawberry filling I am making a mousse. The person said that they want the cake to be moist. Does anyone have a fav recipe to achieve this? Is the only way to ensure moistness to use a simple syrup on the layers?

Thanks and sorry if this question is repetitious.
Chris

#220 jumanggy

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Posted 29 June 2007 - 09:42 AM

Hi Chris,

Claire describes Cook's Illustrated yellow cake as moist, so you may want to look into it.
Mark
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#221 Tri2Cook

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Posted 29 June 2007 - 09:49 AM

I'm not really a cake experimenter. Cake just isn't generally one of my favorite desserts except for the heavy, dense types that aren't what people usually want. For that reason, most of the cake recipes I use when making cakes for others come straight out of The Cake Bible. I'm sure that book isn't the complete gospel on the subject but it hasn't steered me wrong so far. The experimenting (which is something I usually enjoy but not so much when it comes to cake) has already been done for me. I pretty much always syrup my cakes. For strawberry cakes I use the strawberry sauce from the same book thinned with simple syrup to moisten the cake. I haven't found a recipe that produces that cake mix texture that most people seem to equate with "good cake" but a little syrup helps steer them in that direction and with a little creative addition to the syrup it can boost the flavor as well.
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#222 CanadianBakin'

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Posted 29 June 2007 - 03:02 PM

I've been really happy with the Golden Butter Cake from the Whimsical Bakehouse. I've tested a number of yellow cakes and this is as close as I've come to a moist yellow cake-mix type cake. Tri2Cook's idea of strawberry sauce thinned with simple syrup sounds good. If you choose to make this cake I would wait till you sliced it open to see what you think. If it looked pretty moist already I'd be tempted just to add a layer of good strawberry jam underneath the mousse layer.
Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

#223 sanrensho

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Posted 29 June 2007 - 03:09 PM

I have a cake order for vanilla cake/strawberry filling/vanilla buttercream. For the strawberry filling I am making a mousse. The person said that they want the cake to be moist. Does anyone have a fav recipe to achieve this? Is the only way to ensure moistness to use a simple syrup on the layers?


If you're not stuck on a yellow/white (butter) cake, then you might want to consider a chiffon cake. (I use the ones from Cake Bible.) This will give you a very moist cake layer without using simple syrup. Also pairs well with a mousse, although there are many different types of mousse.
Baker of "impaired" cakes...

#224 CaliPoutine

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Posted 29 June 2007 - 03:10 PM

Hi All,
I'm fairly certain that this topic has come up before but I couldn't find a relevant thread by searching the forum. I have a cake order for vanilla cake/strawberry filling/vanilla buttercream. For the strawberry filling I am making a mousse. The person said that they want the cake to be moist. Does anyone have a fav recipe to achieve this? Is the only way to ensure moistness to use a simple syrup on the layers?

Thanks and sorry if this question is repetitious.
Chris

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Have you looked at the Strawberry cream cake from Cooks'? It has a strawberry filling and a yellow cake.

PM me if you want the recipe.

#225 iii_bake

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Posted 29 June 2007 - 03:37 PM

My favourite is Flo Braker's buttermilk Cake. It is moist almost melt in the mouth.
If u need the recipe, pls let me know.
iii :smile:

#226 miladyinsanity

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Posted 30 June 2007 - 01:58 AM

Can you share, iii_bake? PM me if that's what you want. Thanks!
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#227 iii_bake

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Posted 30 June 2007 - 02:59 AM

Can you share, iii_bake? PM me if that's what you want. Thanks!

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I might have been blurred.
I mentioned this once on page 3.
The recipe was also posted ...# 82, i think.

Please let me knoiw what you think of it once you bake.

Ciao,
iii

#228 Aria B.

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Posted 06 August 2007 - 01:12 PM

I have been reading this post in search of the best (subjective, I know) yellow cake recipe to make with chocolate frosting for an upcoming birthday. Anyone baked a yellow cake lately and want to chime in and vote for a new or old favorite?
Aria in Oregon

#229 CanadianBakin'

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Posted 06 August 2007 - 02:19 PM

I have been reading this post in search of the best (subjective, I know) yellow cake recipe to make with chocolate frosting for an upcoming birthday.   Anyone baked a yellow cake lately and want to chime in and vote for a new or old favorite?

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I've tried baking several different recipes but my favourite and always successful one is the Golden Butter Cake from Whimsical Bakehouse. I made it again just 2 weeks ago. This time 4 layers filled and frosted with 7-minute frosting. Large ribbon coconut coating the sides. It's very versatile. I can PM it to you if you like. I'm happy with the flavour, texture & sweetness and it always gets rave reviews.

Edited by CanadianBakin', 06 August 2007 - 02:20 PM.

Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

#230 LittleChef22

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Posted 16 August 2007 - 08:31 AM

I don't have a recipe, but have you tried using sponge cakes?  You can make them moist with the addition of simple syrup and Layer with buttercream, then you have your butter taste/feel with the moist factor.

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MMmm.... I love sponge cakes... that sounds tasty!

#231 abooja

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Posted 24 September 2007 - 08:15 AM

I decided that I would substitute some of the butter in a standard white cake recipe with vegetable oil to see if that would help. Based on results posted in this thread and other sites, I chose the Cook's Illustrated basic White Layer Cake recipe to adapt. The only changes I made were to replace the almond extract with vanilla, and replace 1/3 of the butter with oil. This cake was a delight! I froze it immediately out of the oven and then thawed it to see what the texture would be like, and it was lovely. It was not at all dense, had some spring to it, and the crumb was very fine. It cut like a dream, too. The flavor was very good, in fact, my husband and I inhaled the test pieces - and I don't even really like cake! I am so excited; I thought I was going to have to resort to a boxed mix to get the texture I was after.

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Darcie,

I baked my first ever white cake using this exact recipe -- Baker's Illustrated -- and substituting 1/3 of the butter with vegetable oil, and it was really, really good! I used 1 teaspoon of clear vanilla extract, 1 teaspoon of regular (Madagascar Bourbon) vanilla extract and a teensy droplet of fiori di Sicilia, which I also added to the buttercream. I schmeared some raspberry bakery jam in between along with the buttercream and, since the iced cake look it was coated in plain butter (boy, do I need a good buttercream recipe), drizzled some jam on top as well. Pretty darn good, considering it contained no chocolate. And moist, in and out of the fridge. I'm going to try converting some of my other butter cake recipes using your method. Thank you so much for the idea!

-- Lisa

Edited by abooja, 24 September 2007 - 08:16 AM.


#232 ksaw29

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Posted 22 February 2010 - 01:20 AM

Hi Wendy,
I was on a quest for the perfect Yellow and White cakes for my wedding and stacked cakes too and was wondering if you found the perfect recipes? Any help would be GREATLY appreciated.

#233 K8memphis

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Posted 22 February 2010 - 07:27 AM

I'm not Wendy--And I did not re-read and catch up on this complete thread.

But to answer your guestion, Ksaw, Sylvia Weinstock's yellow cake is excellent. It comes out pretty white in color-- I tweak it when I make it and I use two whole eggs and two egg whites and I use a guarter cup more flour. I just add the eggs to the creamed sugar & butter--it would probably be fluffier if I whipped them etc. but the thought of the potential of tasting egg white in my cake prevents me from going this route for a wedding cake. You can google Sylvia Weinstock's yellow cake.

I would not chill this cake because it does not relax all the way back to perfect texture when it does get to room temp. And often wedding cake needs to be put in the frige for the sake of a filling or whatever so this is not a super efficient work horse type cake but if kept at room temp it is excellent. It obviously works for Sylvia!!

Another idea for a wedding cake that is a nice resilient cake that can take the job description for what is demanded of a white wedding cake uses cake mix as a base. It's one box of cake mix, 1 cup of sugar, 1 cup of self rising flour, flavoring, quarter cup of oil, 4 egg whites (I add a yolk or two), one and a third cups water, one cup of sour cream. This makes about 7 cups of batter.

You making your own bridal cake? How many people will be attending?

Some cake ideas for you.

#234 K8memphis

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Posted 22 February 2010 - 07:46 AM

See you can make a great cake from scratch but a wedding cake is very different than any other random cake. I mean anyone can toss ingredients together and bake that off and viola make a tasty cake.

But wedding cake has to be versatile and work hard for you. It has to be made in advance enough so that it can be decorated and still be fresh and tasty. So it has to have shelf life, aka freezer & frige life has to withstand the time to decorate it and retain pinpoint accuracy for freshness, has to slice very well, hold up to the delivery, and icing and etc.

It's not cool for cut slices to get a stale dry edge while the sliced cake might sit out on plates at the reception for a few hours during the celebrating. For delivery a chilled cake is a happy cake in my opinion. It gets hot in Memphis--I use all butter icing so you've got to be careful.

The only cake I know of that can do all those things ^^^ is with a cake mix base.

It's not at all just about "a cake formula" kwim. But these are my opinions we all have different outlooks on this subject.

#235 ksaw29

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Posted 23 February 2010 - 01:04 AM

Thanks for the info K8memphis. This helps alot. I'm not making cakes for myself, I make celebration cakes for a living and was on the hunt for the perfect from scratch cake recipe. I have tried the cake mix recipe and liked it, and wondered if a from scratch recipe could duplicate the taste, texture and duribilty of the aforementioned. I shall keep ur recipe at close arms length as I will be making a batch of cakes this weekend.

#236 K8memphis

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Posted 23 February 2010 - 08:36 AM

Now, I bought the Jilk cake emulsifier product from Albert Uster--the special ingredient in cake mix. Therefore I can bake a so called 'scratch' cake using the individual ingredients that are found in cake mix.

I've used it maybe three times in tests. So far I'm not crazy about my results, but I'll still keep testing it. To me so far it would be easier to add cake mix as an ingredient than to use this product.

For example, use the Sylvia recipe or any tried & true recipe & sub a cup of flour for a cup of cake mix--so you can try & latch onto the durability factor provided so efficiently in cake mix. But I haven't tested that out--I'm just saying you would handily have a better product, better texture than the results I'm getting with the Jilk. So I'll keep trying the Jilk because it cost me $50 but...cake mix already has it beat without testing...well because Betty C & friends have been testing for decades huh.

I made the exact recipe Albert Uster gave for the Jilk, it was horrible. Yes I might have blown it somehow but, dude, I've been baking for about 50 years, professionally for over 35. Then I started to tweak it into my recipes. I mean there's a result you get in white cake mix cakes that Humpty can't quite get together again.

Other flavors are much easier to make 'from scratch'.
But Duncan's just got the goods on white cake mix.





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