Dee

I have wondered about the difference between Swiss and Italian meringue buttercreams for quite awhile now. I used to do the Italian and when I discovered the Swiss, I was so relieved since it so much easier. BUt I was concerned that maybe it wasn't as simple as that and maybe one was safer or more stable than the other. I use the buttercream for wedding cakes mostly and haven't really noticed any trouble with my current method but the thought was in the back of my mind still that maybe the Italian method is what I should be using instead. On the egg whites topic, I've definitely noticed a difference between the whipping quality of fresh egg white and commercial pasteurized egg whites; the fresh whip up much nicer and thicker resulting in a whiter, fluffier product. But, I still use the packaged whites often because they are still adequately workable and faster than cracking and separating eggs, unless I happen to be using a lot of yolks for another recipe. This might be an interesting side by side comparison study to do just to really not the differences!

I finally got a chance to conduct my taste test! I had 3 friends over for a blind taste test between the Scott W. cake and the M.Braun blackout cake which is my usual cake recipe. The first cake (Scott W) was determined to be the best for presentation and for how it sliced cleanly without crumbling. It had a consistent and soft texture and was very moist. This cake was also more bittersweet than the other. I also used canola oil and one person did detect a slight aftertaste. So, the oil thing is interesting here. For both cakes I used Cacao Barry Extra brute cocoa since that's what I always use. I also used coffee in both because there is coffee in Braun's recipe. My testers found Braun's cake to have a better rich and chocolatey flavour than the other. Overall, they all said it was like splitting hairs to pick the one they liked best because they were both rich, moist and chocolatey so I was wondering if it would be worth switching since it seems to be more work to do the Scott W. recipe than my current one and for such a small amount of difference. Personally I would prefer the Scott W. one because of the bittersweet edge and that it cuts beautifully which is important in plating. So, I would give it a 4.5 score. Now I'm wondering what about that recipe makes it a better texture than the Braun recipe?? I've always baked the Braun recipe according to her directions, but what if I baked it at the lower temp and then did the 5 min. then wrapping technique. Would it make a difference?? Perhaps I will try that next time and report back. By the way, I've never had any trouble with Braun's recipe having holes or tunnels through it. I make sure to tap out any air bubbles before it goes in the oven so maybe that prevents it?

Great idea! I have found recipes that work best for my purposes (and for now) BUT that certainly doesn't mean they're the best since I haven't tried them all. I'd also like to better understand why a certain cake recipe turns out moister, rises up better, is fluffier/denser or has a certain crumb. My favorite chocolate cake recipe is from Margaret Braun's Cakewalk book. I like it because you basically dump all the ingredients together and bake, there's no creaming butter and sugar or adding dry ingred. in separate additions and all that. Super easy. And.. it's very moist and stays that way for days. It is a little dense and has a large crumb, but people love it. I've also used the Perfect All-American Chocolate Butter Cake out of the Cake Bible. I loved that recipe for it's flavor and it had a really soft texture and fine crumb. But, other people thought it was dry. Personally, I think they mistook the fine texture for dryness due to their uneducated palates, but in order to please my customers, I switched to the recipe I'm using now. It will be interesting to hear any of your own comments on the same recipes I've mentioned above. If anyone wants to try the Cakewalk recipe, Wendy pointed out a flaw in the recipe that the baking soda should be 1 tsp. instead of 1 Tbsp. Big difference! Wendy, by the way, on the subject of yellow cakes, did you ever try the All-Occasion Downy Yellow Butter Cake from the Cake Bible? I used to use that one and I found it had a weight and texture closer to that of a cake mix and tastes wonderful. Sorry, I'm not prepared with the actual recipes yet.

Hi! Okay, all those places above are good, but I've found the BEST selection and prices for all things for cake decorating/weddings, and whatever else. Go out to Surrey to a place called Scoop n Save. They have EVERYTHING in the way of tools, supplies, etc. The name is misleading but go there, it's worth the trip out. When I took a wedding cake course at Pacific Institute of Culinary Arts, the instructor got all his supplies there too. The other place with the absolute best prices for things like boards, pans, anything Wilton, fondant and pretty much anything else to do with baking is Nicholson's Equipment in Burnaby. They are a wholesaler to bakeries but it is a little known fact that public can buy things there too and there is no minimum orders required. I'm a kid in a candy store at both places! Good luck!

Just wanted to thank you, Wendy for the chocolate cake help... Finally made it again and it turned out perfectly with the correction. I'm so happy! And also, I tried the MS recipe too and found it made perfect cupcakes but still isn't as moist as this one. Moistness, or at least a feeling of moistness is still a big deal to most clients of mine. I had been using a recipe which was velvety and fine-crumbed which I thought was wonderful, but for some reason it was perceived as being dry(it wasn't at all). Go figure.

I'm definitely going to try Martha's recipe. I was also finding Braun's recipe a bit too dense, but then I mostly use ganaches or buttercreams with that particular cake so it works pretty well. Whenever I'd make a mousse cake, I'd use a chocolate genoise to match the lighter texture. Sugarcraft.com sounds like it will be full of interesting information and thanks for all the other links. That will be keeping me busy. Elegant Cheesecakes is one of my top favourites too! I love all the bows and ribbons and pearly/satiny finishes. I do have Dede Wilsons book... I love it! I guess I never looked in the back. I'll have to look for the websites. I just got the latest Martha Stewart Weddings mag yesterday. Amazing sugar flowers! Also checked out www.wendykromer.com... I didn't know she had a website. I know the foodie place your talking about, Granville Island! I used to live near there and walk down every weekend. I miss it so much. Vancouver is full of great food places. Ling, I am in the Okanagan doing cakes from a second kitchen we've built into our house to conform to all the health inspection laws. I'd wanted to do it in Vancouver but the regulations there don't even allow for the possibility. What about you, where are you at? The Okanagan has great skiing too, by the way!!

I once had the most wonderful pumpkin soup baked right inside the pumpkin. It had leeks, fennel, toasted bread croutons and chunks of gruyere cheese. Definitely comfort food!

Thanks for finding that correction. I'm excited to try it out. Too bad I waited so long before asking, though! I noticed in the thread about yellow and white cakes you said you were really happy with the chocolate cupcake recipe in the Martha Stewart Everyday magazine... how would you say it compares to the Chocolate Blackout recipe I've been using. It looks like it wouldn't be quite so dark chocolatey. No, I haven't attended any classes with any famous decorators yet but I'm extremely eager to. That Kerry Vincent class would be amazing! I live in B.C. in Canada so I find the opportunities for such classes and especially supplies are quite limited. I will have to plan some trips out there to take these classes and I'm sure when I do they will be well worth the time and money. I buy every magazine I can get my hands on, especially any wedding magazines with cakes in them as well as the Sugarcraft and Wedding Cake ones from the UK. Are there any others I should know about? I can spend HOURS looking for new cake sites and getting inspired. I've found cakedecorator.com, but I'm not sure that's the site your talking about. I got a bunch of information there but then it seemed it never got updated after that. I'd love to check out the one at the online store. Are you a cake designer or baker professionally?

I, too, have been dreaming of the perfect white/yellow cake recipe. I use a butter cake currently and while it does taste delicious, especially straight out of the oven, it is a pretty firm cake when it is cool. When I use this cake for a wedding cake, I make sure it will be served at room temperature. I know what you mean about cake mixes having that moist and fluffy texture that people like. But even so, there is that cake mix aftertaste which ruins it. Speaking of the "2-step method", that looks alot like the method Rose Levy Beranbaum uses in The Cake Bible for her butter cakes. I used to use the recipe for the All Occasion Downy Yellow Butter Cake and I forget why I stopped using it but yes, it was quite fluffy. As far as a light, not too sweet frosting, I think either an Italian or Swiss Meringue buttercream is best. I've never had a "too sweet" complaint.

That would be great! Hopefully that makes all the difference. I was hoping I wouldn't have to give up that recipe and find a new one because other than that one problem, the cake is perfect. Thanks for the welcome! I really appreciate your help, not only here but I notice you're one of the people who always seems to have something helpful to say on almost any topic where I've come across your posts. That is so admirable. Yes, I guess you could say I bake professionally though I'm not a formally trained pastry chef or anything like that. I just sort of fell into the cake business. I started out just decorating cakes and I love pretty much anything to do with desserts or baking... well, food in general really. So, now I've been running a wedding/specialty cake business for almost a year now. I just want to learn as much as I possibly can and perfect my skills. There is still so much to know and I'm learning the hard way I suppose by not having gone to pastry school. I mainly do whole cakes and wedding cakes as opposed to plated desserts. I use recipes and techniques I've learned from The Cake Bible, The Wedding Cake Book, Cakewalk to name a few. Your information on cheesecakes I just came across today which was awesome because just the day before I was working out a recipe to use for a client and the timing just seemed to be perfect. So, there's a bit more info on me... hopefully I wasn't babbling on.

Hello! This is my first post ever and I must start off by saying I LOVE IT HERE! I have learned so much from coming here just as a guest. I feel quite passionate about baking and cakes are my main specialty and it's great to be able to come here to be amongst you all. I hardly feel worthy but I guess it's all about learning and sharing, right? Anyway, my question is about the Chocolate Blackout cake recipe from Margaret Braun's Cakewalk book. Has anyone tried it? I've been using it for about a year now and everyone who tries it thinks it is fabulous. But, whenever I bake it, or at least 95 % of the time, the middle sinks down, a little at the end of baking and more so after it comes out of the oven. I've just accepted it as is and trimmed off the higher edges but it would be nice if it didn't sink in the first place. Is it something I'm doing or is it the recipe? Thanks!