mignardise

Hi There, I have been noticing this thread. I wanted to bring it out of hiding. Is this the consensus.........the KA cake as the best so far? Has anyone had an opinion to Beranbaum's white velvet butter cake? That is one I have been using for some time. I like the mixing method. I do have one from Chocolatier that might be a contender, if anyone's up for it. This one folds whites at the end. I prefer to have less items to wash.

Thanks McDuff. Seems like I 've seen this recipe floating around, In fact it is the same recipe I've used. Thanks much.

I did use fluid flex for a cake calling for an emulsified shortening. It came out okay, a bit crumbly, but it was okay. Isn't Nutex the same thing, but different companies? McDuff, wold love to see your formulas. I am new to this product, I have only tried two formulas, would like to do more comparisons. Thanks Chefpeon, always was bad at math, and bakers percentages,etc... Hate to adjust recipes on my own, there is always a disaster waiting. I have no patience for that. Just want a tried and true. Would love to unweb your cobwebs for that yellow. it doesn't matter at this point...............about the white. Just want a good yellow to start with. My food distributor has the Nutex as well as Fluid flex. I just went for the Fluid Flex. Although one formula calls for liquid shortening. So, my guess is,this stuff is similar. Also, whats' the shelf life for this huge bucket of vaseline? Any help would be greatly appreciated.

Chefpeon, Would you mind sharing your formula for Fluid Flex? I'm still looking for a good one to try. Yeah, it looks like Vaseline!

Hi, I'm new here. Great site! I have been experimenting with Fluid Flex. I've tried a couple of formulas so far. These using whole eggs, which of course produces a yellow cake. Does anyone have a formula using Fluid Flex that produces a lighter color, perhaps mostly whites. Mignardise