Dailey

well what do you know...i found fluid flex today! was the first placed i called too. the price is not too bad, $48 for 38 pounds. pat, can i have your recipe, please? SC, the majority of my cakes are covered in fondant, then stored in the fridge uncovered. the only cake that i have a problem with is the white, the others are fine. i always assumed that the smbc and fondant was enough to insulate my cakes, i wonder if wrapping them in plastic as well would make a difference? mcduff, that is brillant, thanks so much for posting the details!

oh those desserts sound incredible! thanks!

thanks again, very helpful. i just purchased some gold's medal AP flour, i'll have to see if i notice any difference in my cakes.

thanks for posting the recipes mcduff and pat, they both sound promising. i looked for fluid flex on the web but am having no luck, maybe i'll call my local bakeries today. muduff, do you think this vanilla genoise would hold up well for wedding cakes that are draped with fondant? shaloop, thanks for posting on your results. when i make this cake, i will try your version as i do not want a greasy cake! there is a bakery a couple towns over and they have the greasiest cakes i have ever tasted, you have to serve them on a plate other than paper or else they soak right through. SC, thanks for information. yes, its an experiment. i am not one of those bakers who refuse to bake early, i have no problem throwing my cakes in the freezer a couple weeks in advance, if need be. i really prefer not to refriderate but like i said, if i'm doing a tiered cake, i need to refriderate overnight to deliver it. i have awesome white cake recipes that are perfectly moist, as long as they stay at room temperature, unfortunetly, i cannot used them for wedding cakes. i have other cake recipes that are fine in the fridge and don't lose moisture after a day or two. i realize that these other recipes have the benefits of the yolk, which white cakes don't but isn't there some way to add extra fat to the recipe to make up for it? it just seems like it shouldn't be this difficult! my banana, coconut, chocolate, even my yellow, do fine in the fridge. and don't even get me started on mixes, i can leave one in my fridge for over a week and have a perfectly moist cake!

thanks mcDuff and annie! i wonder why this liqiud shortening is so hard to come by? how frustrating. i used trans-fat-free shortening in my smbc for my family but admit i used the hi-ratio for my customers, i know that's bad but that stuff is awesome in making my icing very stable. i actually purchased the type of hi-ratio that is for icings and baking, i was told there is also hi-ratio shortening just for icing, i have no idea what the difference is. i'll be making the white cake with oil on wednesday, then i will freeze if for 24 hours then stick it in the fridge still sunday, when it will be eaten and critiqued by my taste-testers, i'll report back with the results.

thanks rodney! that's good to know. i know what you mean about muffins with oil, i do miss the butter flavor but at this point, i would be happy with a white cake that is moist, maybe not so flavorful, but i could always rely on the filling/icing for that. shaloop, oh my, 1 1/2 cups of oil!?! okay, i *have* to try this recipe, just because now i'm really curious to how it would taste! do you think it would be okay in largers pans, like maybe a 14 inch? thanks for posting the link.

i have several favorite white cake recipes but after they have been refriderated for a day or two they lose their moisture. i've tried doing a simple syrup...it helps somewhat but i'm still detecting some dryness. i like to deliver my tiered cakes stacked so i need to refriderate them overnight to ensure they are sturdy enough for the trip. so, i was thinking, maybe if i used hi-ratio shortening instead of butter, or even partly, then maybe it will help keep my cakes moist? also, does anyone know why there are no white cake recipes that used oil? if there are, i surely cannot find them! i've done several searches and came up empty-handed. i read on another site where they were talking about bakeries using liquid shortening to get a nice, moist cake, the only thing i can find is liquid frying shortening, i'm assuming they are not the same thing? does anyone have any suggestions or has anyone found a good solution to this problem? i'd really like to hear them, thanks

is this powered or granulated sugar? it sounds awesome, i love anything with cream cheese, thanks!

thank you both!

thanks tino! you mentioned pastry flour, can that be used instead of cake flour for cakes? just wondering if it will produce a better product, thanks.

thanks for the replies. i bake often and have noticed on occasion that my cakes/cookies do not come out in a consistent manner, even though i weigh all my ingredients, etc. maybe its the flour, maybe not... at any rate, would i want a higher protein count in the AP/cake flour or does it depend on what i was baking? i did a quick search on the suject and it was all very confusing. thanks

i was wondering if i should buy the more expensive AP and cake flour as opposed to the generic brands, i buy them in bulk and have always purchased the least expensive brands but was wondering if i should switch? does anyone have an opinion on this subject? i know i can get King Author, which i heard is a good product but if its not gonna make a difference in the the finished product then i'll just continue to buy the cheaper stuff, thanks!

on the subject of dulce de leche, does anyone know how long it can be kept at room temperture? i'm assuming all that sugar does a pretty good job at preserving it.

oh that sounds so good, i just made some lemon curd, but mango sounds awesome! i guess i'll have to experiment with simple syrups on my cakes to make sure they can stay moist in the fridge, thanks!

that's good to hear! i'm gonna have to give it a try, as well as toba's. did you refriderate the cake, by any chance, because i'm looking for a cake that doesn't dry out after being in the fridge for a couple days. i do tiered cakes on occasion and i need to keep them cold so i can deliver them stacked. thanks!

rodney, have you made either of those recipes yet? they both look promising, just trying to figue out which one i want to try first.

i've made smbc with brown sugar substitued for the white. it tasted very good, my husband said it tasted like maple.

jujubes83, i've made wendy's banana cake several times and refriderated it overnight with no problem with losing moisture.

thanks, kim, for posting this recipe! made it this weekend and it was awesome, rich and moist just like you said ( i added 1 tea. of coconut extract like you suggested). i made a pineapple filling to go with it but think i'll try a different filling next time since i wasn't crazy about it, maybe i'll do a coconut cream cheese filling, like cakesuite.

thank you sugarbuzz, annie and sugarella! that's exactly what i wanted to hear.

i know that when you bake a cake in a larger size pan, you are "sopposed" to alter the recipe. does anyone not do this and still get good results? i want to make the CI's white cake in a 14 inch pan but am hesitant that it will not turn out well. i really don't want to start altering the recipe since it is one of my favorites. thanks

chefpeon, your recipe sounds awesome~i love anything with cream cheese in it. can you tell me, have you ever iced a cake with it, if so, is it relatively easy to smooth? also, do you used the milk or water, i would think the water would bring out the chocolate flavor more, especially if it was hot, but i could be wrong. thanks!

cheryl, that's funny you mentioned fondant on a cookie not being bad. i made some the other day and i couldn't even tell i was eating fondant, kinda just blended into the cookie. plus it was so much easier to do then icing each individual cookie. might have to start offering this to my customers. i just picked up some cheesecake oil, maybe i will add that to my mmf and see what it does to the flavor.

don't forget the vanilla ice-cream with that apple pie! and i agree about using lard, i get mine fresh from a little deli down the street. makes the best crust.

well, i actually would rather eat fondant then a cake iced in american buttercream! i really dislike the texture and taste of it. i pretty much iced all my cakes in smbc and cover them in marshmellow fondant. i love the way it looks. personally, i tell my customers to just peel it off before they cut into the cake and pitch it. then again some people love the stuff. my sister peels it off my cakes in strips and eats it. i do, however, add different flavors to my fondant, i especially like my chocolate version, taste like tootsie rolls.