[Do you use Boxed Cake Mixes?]

with all the added ingredients, it sounds more like "scratch" to me!

i recently made two wedding cakes (for my own wedding!) from "scratch"...but to be honest, they tasted like "mix" cakes to me.  not in the the wierd chemically way, but in the pleasant bring back the memories kind of way.

i guess what i'm trying to say is that if you feel the recipe tastes good, then go ahead and do it.  that's ultimately what it comes down to, right?

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Is there any way we can get your recipe for a "Scratch" cake that tastes like a mix? Does it have the texture of a mix? It's funny that we're even trying to make a scratch cake taste like a mix, isn't it?

[ISO: The Ultimate Choc. Chip & PB Cookies]

I tend to combine two or more recipes together. So, my favorite chocolate chip cookie is a combination of the Toll House Recipe and Alton Brown's recipe. I do not melt the butter first. And, I reduced the amount of flour and omitted the milk.

The ingredients are:

1 c butter

1 c brown sugar

1/2 c sugar

1 egg

1 egg yolk

1 tsp vanilla

2 c ap flour

1 tsp baking soda

1/2 tsp salt

1 1/2 c chocolate chips

Very soft and chewy. Best eaten same day. However, for the cafe I wanted a cookie that would stay soft longer. So, I added back the 1/4 c flour and added 2 tbsp corn syrup (instead of milk).

The ingredients are:

1 c butter

1 c brown sugar

1/2 c sugar

1 egg

1 egg yolk

2 tbsp corn syrup

1 tsp vanilla

2 1/4 c ap flour

1 tsp baking soda

1/2 tsp salt

1 1/2 c chocolate chips

These stay chewy for longer. I also scoop these into balls, freeze and then bag them. So I usually bake them from frozen and they do fine.

[Creating a Perfect Cheesecake]

I don't use springform pans any longer because I had the same problem.  I just use 3" deep regular cake pans I usually put a circle of parchment in the bottom then add the crust ( crumb, pate sucree or other)  fill and bake.  After baking chill for several hours or freeze, then cover the top of the pan with plastic wrap and flip the pan over, warm the bottom of the pan with a torch or warm wet towels, the cheesecake should drop out easily, place a cardboard round or plate on top (which is actually the bottom) and flip the whole thing over.

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I would love your recipe please.

Shalisha

[Your Daily Sweets (2005-2012)]

I've been following this thread too and wondered if maybe Ling was a food writer or critic. Who goes to that many restaurants! LOL. Then I saw a picture of her (eating THREE desserts) and thought, "That's not fair!" I wish I could eat just one dessert and look like that. Then, I though, Maybe she only eats dessert?

[Your Daily Sweets (2005-2012)]

Chocolate chip cookies!!!!!

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These look wonderful!!! Any chance I could get the recipe?

[Tales of a Cake Decorator]

I want to cry because I can't see ANY of the pictures you're posting Ann (Chefpeon). I'm sure they're wonderful. I even tried cutting and pasting the link in a new window and I can't. I went to your website and still can't see the pictures on the site. I just get those darned white boxes with red x's.

But I'm still enjoying reading your posts and everyone else's. And eveyone else's pictures! I love this place!!!

[Best Of: Butter Cake]

"So should I post the recipe that I use? Is anyone interested in trying it?"

I'd love the recipe. Thanks.

(This is for Gleep)