Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Wendy DeBord

Yellow and white cakes

Recommended Posts

Has anyone found the perfect recipe for either of these? I use them only for wedding cake orders, which is my main concern for posting this.

They fall into one of those 'have to make' items that I secretly cringe inside over because I still don't have a recipe to brag about. I do have a decent scratch white cake but in taste tests everyone still picks the mix over the scratch cake.

And YELLOW cake has lately been my cake from hell flavor. I like a butter cake, but lets face it it's not the texture people rave about in a wedding cake. They want moist and fluffy.

I've don't mind yellow chiffon cakes but they don't hold up well in shape for wedding cakes.

I've made countless versions of both cakes and don't lack for more recipes to try. Instead I'm looking for recipe help from someone who's mastered these, anyone?


Edited by Sinclair (log)

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

Yellow cakes are my favorite cakes so maybe I can help you. This is the recipe my mother uses when I request a special cake for my birthday. Even though it's two layers, she always makes two whole cakes; one for me and one for the rest of the family. :biggrin:

Yummy Yellow Cake

4 cups cake flour

4 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cup unsalted butter, softened

1 3/4 cups white sugar

5 large egg yolks, beaten

3 teaspoons vanilla extract

1 1/2 cups milk

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Butter two 8 inch round cake pans then line with parchment paper.

2 Sift flour with baking powder and salt and set aside.

3 Cream butter until fluffy. Add sugar gradually and beat until light and fluffy. Beat in egg yolks and add vanilla. Add flour mixture to butter mixture, alternating with the milk. Stir batter until smooth. Pour batter into the prepared cake pans.

4 Bake at 350 degrees F for 45 minutes or until toothpick inserted in cake comes out clean. Let cakes set in pans for 10 minutes, then turn out on a wire rack to finish cooling. Frost as desired.

Makes 2 -8 inch round cake layers

Share this post


Link to post
Share on other sites

I do make sponge cakes but I haven't found one that fits the bill of a yellow cake. You have to cut thinner layers to do that nicely and unforunately that requires more time then a 2 layer wedding cake which is what this clients wants.

I'm competing with cake mixes (which is what the customer knows). I've done some taste tests as I think I mentioned before and the final color seems to also influence the votes. My white cake isn't snow white as the mixes (which by the way is what most bakeries pass on as "scratch") and it's denser then a mix.

What are you using for your cakes Steve? Sponge, chiffon,etc.......?

Share this post


Link to post
Share on other sites

for a white cake I highly recommend the White Chocolate Whisper Cake from the "Cake Bible". The cocoa butter adds a slightly richer, more complex flavor without making the cake dense.

Share this post


Link to post
Share on other sites

my favorite white cake (and actually the only cake I make anymore) is the white cake from The Best Recipe (Cook's Illustrated).

Share this post


Link to post
Share on other sites

I found this excellent webpage that focuses mainly on angel food cakes, but also discusses chiffon and sponge cakes. Looks like something you might wanna check out.

Joan's Angel Food Cake Primer


Edited by KAPDADDY (log)

Share this post


Link to post
Share on other sites
for a white cake I highly recommend the White Chocolate Whisper Cake from the "Cake Bible". The cocoa butter adds a slightly richer, more complex flavor without making the cake dense.

Last month I cooked about 5 different yellow cake recipes which ranged from dry (1-2-3-4 Cake) to overly moist and icky (Martha Stewart's Yellow Cake). The best of the bunch was a Cake Mix Doctor cake -- The White Chocolate Whisper cake. I took it to an event and people actually came up to me and said it was the best cake they'd ever eaten.

I do like the look of KAPDADDY's yellow cake, though. Maybe I'll give it a shot.

Share this post


Link to post
Share on other sites

I've found the same results Claire, people pick the cake mix based cakes over scratch ones. That's the reason for this thread, I'd prefer to beat the mixes. When your working as a pc it's aukward to tell the chef you need him to buy you cake mixes!

Unlike many people I've had alot of success with Martha recipes (current ones). I tried her yellow cake. I didn't find it too moist (that would have been a good thing), it just was o.k.. 1234 cakes become way to firm after a couple days of refridgeration.

That's a big factor: how the cakes hold up under refridgeration because I'm using them in wedding cakes that I have to hold over night. I find cakes using all butter or all shortening get too firm. Altons with butter flavored crisco scares me. Cakes that contain oil remain soft which is why I looked to chiffon cakes.

Share this post


Link to post
Share on other sites

I have a sponge cake recipe that uses a -- ahem -- chemical emulsifier (Tandem). If you have some on hand, I'll post the recipe. It makes a large batch and holds up well for wedding cakes.

Share this post


Link to post
Share on other sites

I sometimes people like cake mix best because they may have eaten more cakes of that type over the course of their lifetimes.

I have two recipes I like: this one is sort of a sponge cake. This is the base for a sheet cake version of Tasteycake Tandy Cakes, and appeared in Gourmet about 6 years ago.

It's not good for all purposes, but I like it for some things. It makes a good base for a Boston Cream Pie.

http://www.epicurious.com/run/recipe/view?...tandy+cake+moss

The other one I like is here:

http://cake.allrecipes.com/az/WhiteCakeLem...emonFilling.asp

Just the layers. I usually frost with butter cream.

Share this post


Link to post
Share on other sites

I think I've finally found the perfect scratch yellow cake. Granted, it's not an exciting recipe -- after all, it's just yellow cake. But as far as yellow cakes go, this one is moist without being heavy and has a fine crumb. Here's the recipe. It's based on a 2 part method described by Chris Kimball from Cook's Illustrated.

Share this post


Link to post
Share on other sites
Thanks Claire, I'll try it.

It's not yellow or white, but I was very pleased with a chocolate cake I made the other day from Marthas everyday cooking magazine. The cover photo is of chocolate cupcakes, she also uses this recipe for cakes. It's very dark in chocolate flavor (almost too much, but I like that in the right torte) but I really liked the crumb, it was perfect.

I think I know which recipe you're talking about. It's one of my favorite chocolate cake recipes too!

Share this post


Link to post
Share on other sites

Here's the Martha Stewart recipe. It's not on her website--I wonder why? I think I copied it down when I was watching her show. I'm not 100% sure I'm allowed to post this, but I've made some changes to the recipe (noted) so I think it should be OK.

Chocolate layer cake with chocolate frosting

Ingredients (for cake):

-1 cup cocoa powder

-3/4 cup strong coffee

-1 cup warm milk

-2 and 3/4 cup sifted cake flour (not the self-raising kind)

-1/2 tsp. salt

-1 tsp. baking soda

-1 and a 1/2 cup

unsalted butter

-2 and a 1/2 cup granulated sugar

-1 tbsp vanilla extract

-4 large eggs

You also need:

-2 eight-inch cake pans, at least 2" deep

-parchment paper (or wax paper)

-extra butter for greasing the pans

Steps:

1. Trace a circle on the parchment paper using the bottom of your cake pan. Cut it out and place in pan. Butter the parchment paper and sides of pan.

2. Whisk cocoa, hot strong coffee, and milk in a large bowl. Let the mixture cool. (You can stick it in the fridge while you assemble the dry ingredients.)

3. In a separate bowl, sift together cake flour, salt, and baking soda. Set aside.

4. Cream together softened butter, sugar, vanilla extract. Add eggs one at a time while continuing to stir. Pour in cooled cocoa mix. Add dry ingredients and mix until it no longer looks grainy.

5. Divide batter between cake pans. Smooth top. Bake for 20 minutes at 350 degrees F, rotate pans and bake another 20 minutes or until cake top springs back when lightly pressed.

6. Invert pans for 15 minutes, then let cool on racks for an hour.

7. Peel away parchment, and frost layers.

Ingredients (for chocolate frosting):

-1/2 cup unsalted butter

-3/4 cup confectioner's sugar (icing sugar)

-1 cup cocoa powder (again, not the presweetened stuff)

-1/4 cup milk

-2 tsps. vanilla extract

1. Cream all the ingredients together until combined.

2. Place one cake layer on a cake stand (or plate).

3. Spread frosting on layer, and place the 2nd layer on top of frosting.

4. Frost the top of the cake and sides.

************

The original recipe called for a baking time of only 35 minutes, and 1/2 cup of milk in the frosting.

Share this post


Link to post
Share on other sites

I was refering to the recipe which middy gave a link to. I was using recipes that included sour cream then hot liquid (h20 or coffee) in the end. I used Elizabeths recipe (which is posted here) several times and it's pretty good. But I liked this one from Martha the most (so far).

Share this post


Link to post
Share on other sites
I was refering to the recipe which middy gave a link to. I was using recipes that included sour cream then hot liquid (h20 or coffee) in the end. I used Elizabeths recipe (which is posted here) several times and it's pretty good. But I liked this one from Martha the most (so far).

Wow! Does it really only have 3/4 cup of flour?

Share this post


Link to post
Share on other sites

I didn't realize the white cake from the Best Recipe cookbook by America's Test Kitchen was that good....I guess it's time for me to try it!

Does anybody have a favorite frosting to go with it? It doesn't necessarily have to hold up longer than a couple of days (because I'm going to eat it all) :biggrin:

Share this post


Link to post
Share on other sites

Just wanted to report that I made the white cake from the Cook's Illustrated book, The Best Recipe, and it is simply delicious.

Wendy, it's the closest scratch cake I've tasted to a cake mix (which is what you're looking for, right?) - light, fine crumb, moist.

I'm still looking for a better frosting though....something lighter, less sweet, and fluffier.

Share this post


Link to post
Share on other sites
Just wanted to report that I made the white cake from the Cook's Illustrated book, The Best Recipe, and it is simply delicious. 

Wendy, it's the closest scratch cake I've tasted to a cake mix (which is what you're looking for, right?) - light, fine crumb, moist.

I'm still looking for a better frosting though....something lighter, less sweet, and fluffier.

Is the one you baked the one I posted? The two-step method?

Share this post


Link to post
Share on other sites

Do you mean a lighter buttercream or any frosting Lorea? I know this will sound hard for some to believe but adding melted white chocolate to you buttercream makes it taste less rich/sweet. Not sure what you mean by "lighter": in calories, more air-iated (just whip it more). Have you tried 7 minute frostings and classic butter creams?

Yes-I'm trying to match a cake mix in taste and texture-except be better at both.

P.S. Thanks for reporting back!

Share this post


Link to post
Share on other sites

claire797 - No, I actually baked the white cake, whereas you posted the recipe for the yellow cake. But the method is still the same. Since you seemed to like the yellow cake, I think that's the next cake I'll try.

Sinclair - I meant a lighter frosting (not necessarily buttercream) that is more aerated and less sweet. Your melted white chocolate tip is really interesting....do you have more information regarding proportions?

I haven't tried any 7 minute frostings - how is the taste/texture different? From some of the recipes I see, it looks pretty fluffy.

Share this post


Link to post
Share on other sites
claire797 - No, I actually baked the white cake, whereas you posted the recipe for the yellow cake.  But the method is still the same.  Since you seemed to like the yellow cake, I think that's the next cake I'll try.

Sinclair - I meant a lighter frosting (not necessarily buttercream) that is more aerated and less sweet.  Your melted white chocolate tip is really interesting....do you have more information regarding proportions? 

I haven't tried any 7 minute frostings - how is the taste/texture different?  From some of the recipes I see, it looks pretty fluffy.

I wouldn't recommend a 7 Minute frosting on a yellow or white cake. Seven Minute icing is *very* light and sweet and you said you didn't want a super-sweet icing, anyway. I think Seven Minute is generally used on angel Food and chiffon type cakes. I'd go with a simple whipped buttercream if I were you -- not a true buttercream with egg yolks, but a basic butter/vanilla/sugar icing that you've whipped a lot of air into. If you have a KitchenAid, it's pretty easy.

Basic Whipped Buttercream

1 cup butter (European Style is best)

1 tsp. vanilla extract or a different extract if you prefer (orange?)

4 cups (approximately 1 pound) sifted confectioners' sugar

2-4 tablespoons milk

Cream butter and shortening with electric mixer until light and fluffy. Add vanilla. Add sugar one cup at a time beating well. Scrape sides and bottom of bowl. When all sugar has been mixed in, add milk and continue to beat until fluffy.

Store frosting in refrigerator. Keeps for up to two weeks in refrigerator in a airtight container. Rewhip before using.

Makes 1 1/2 cups frosting.

Another one you could try is this one. It is very light in texture, not fluffy and stiff but creamy.

Whipped Cream Icing

1 small size box instant French Vanilla pudding

Milk (about a cup)

1 cup whipping cream

1 tsp. vanilla extract

1/4 cup confectioners sugar

Prepare pudding using half the milk called for on the box (I think it's one cup).

In a separate bowl, whip the whipping cream.

Fold pudding and whipped cream together.

Add vanilla and sugar. Stir well.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By dgtronic
      FOOD MASH UP : STRAWBERRY MILKSHAKE OREO with DAIM video 

    • By Kasia
      BANOFFE - MY DAUGHTER'S BIRTHDAY CAKE
       
      This year, mischievous nature tried to upset my daughter's birthday plans. Spending your birthday in bed with a thermometer isn't an excellent idea ¬– even for an adult. For a teenager it is a drama comparable to cancelled holidays. My daughter told me that you are thirteen only once. And she was right. Literally and figuratively.

      I wanted to sugar the pill for her on this day and cheer her up for a bit, so I prepared a caramel cake with bananas – banoffee in the form of a small birthday cake. My sweet magic and the dinner from her favourite restaurant worked, and in the end her birthday was quite nice.

      Ingredients (17cm cake tin):
      150g of biscuits
      75g of butter
      200ml of 30% sweet cream
      250g of mascarpone cheese
      2 tablespoons of caster sugar
      2 bananas
      300g of fudge
      1 teaspoon of dark cocoa

      Break the biscuits into very small pieces or blend them. Melt the butter and mix it up with the biscuits until you have dough like wet sand. Put it into a cake tin and form the base. It is worth rolling it flat with a glass. Leave it in the fridge for one hour. Spread the biscuit layer with fudge and arrange the sliced bananas on top. Whisk the chilled sweet cream with the caster sugar. Add the mascarpone cheese and mix it in. Put the mixture onto the bananas and make it even. Sprinkle with the dark cocoa and decorate as you like. Leave it in the fridge for a few hours (best for the whole night).

      Enjoy your meal!

    • By Kasia
      ON THE CHRISTMAS TABLE - CHRISTMAS EVE CRANBERRY KISSEL
       
      One of my friends from Ukraine told me about her traditional Christmas dishes. Except for stuffed cabbage with potatoes (which I have made already) I was surprised about cranberry kissel. I searched the Internet and I saw that in many Polish homes Christmas Eve supper ends with cranberry kissel. In my home we always drink compote with dried fruit, but maybe this year we will try a new dish on our Christmas menu.

      I wonder why cranberries are on the Christmas table. I didn't find any particular information about it (except the fact it is tradition). I think that a few years ago cranberries were treated as a natural cure which aids digestion, and this could be quite useful after a hefty Christmas meal!

      At my Ukrainian friends' home Christmas kissel is runny like a drink, but you can prepare it like a dessert with a more dense texture. I made the drink version, but you should choose which is better for you.

      Ingredients:
      500g of cranberries
      a piece of cinnamon and a couple of cloves
      6-8 tablespoons of sugar
      2-3 tablespoons of potato flour

      Wash the cranberries and put them with the cinnamon and cloves in a pan. Pour in 500ml of water and boil until the fruit is soft. Remove the cinnamon and cloves and blend the rest. Add the sugar and mix it until it has dissolved. Sieve the cranberry mousse to make a smooth texture. Mix the potato flour with a bit of cold water. Boil the cranberry mousse and add the mixed potato flour, stirring constantly so it is not lumpy. Boil for a while. Pour the kissel into some glasses.

      Enjoy your meal!

    • By Kasia
      COURGETTE MUFFINS WITH LEMON
       
      Since I found the recipe for courgette muffins with lemon on the Polish blog gotujzcukiereczkiem I decided to prepare them. My children looked at the ingredients with surprise. Courgette and cakes don't go together well. The argument that they add caster sugar to the courgette pancakes didn't convince them. The muffins reminded my husband of the lemon cake his grandma used to prepare many years ago. I just liked them. They were short lived, because they disappeared in no time, slightly lemony, moist and not too sweet. They were perfect.

      If I didn't know they had courgette in them, I would never believe it. Try it, because it is worth it.

      Ingredients (for 12 muffins)
      muffins
      200g of flour
      a pinch of salt
      half a teaspoon of baking soda
      half a teaspoon of baking powder
      150g of sugar
      peel from one lemon
      a tablespoon of lemon juice
      2 eggs
      150ml of oil
      a teaspoon of vanilla essence
      a teaspoon of lemon essence
      210g of grated courgette
      icing:
      3 tablespoons of milk
      10 tablespoons of caster sugar
      1 teaspoon of lemon essence

      Heat the oven up to 170C. Put some paper muffin moulds into the "dimples" of a baking pan for muffins.
      Mix together the dry ingredients of the muffins: flour, salt, baking soda and baking powder. Mix together the sugar and lemon peel in a separate bowl. Add the eggs, oil, lemon juice and both essences. Mix them in. Add the dry ingredients and mix them in. Grate the unpeeled courgette, don't squeeze and don't pour away the liquid. Add the courgette to the dough and mix it in. Put the dough into some paper muffin moulds. Bake for 25-30 minutes. Now prepare the icing. Mix the milk with the caster sugar and lemon essence. Decorate the muffins with the lemon icing.

      Enjoy your meal!


    • By Kasia
      MILLET GROATS CHOCOLATE CREME WITH CRANBERRY MOUSSE
       
      Today I would like to share with you the recipe for the best chocolate crème I have ever eaten. It is thick, smooth and very chocolaty in flavour and colour. Despite the chocolate, the dessert isn't too sweet. But if somebody thinks that it is, I recommend serving it with slightly sour fruit mousse. You can use cherries, currants or cranberries. You will make an unusually yummy arrangement and your dessert will look beautiful.

      My children were delighted with this dessert. I told them about the fact it had been made with millet groats after they had eaten it, and ... they didn't believe me. Next time I will prepare the millet groats crème with a double portion of ingredients.

      Ingredients (for 4 people)
      chocolate crème
      100g of millet groats
      200g of dark chocolate
      1 tablespoon of dark cocoa
      250ml of almond milk
      fruit mousse
      250g of fresh cranberries
      juice and peel of one orange
      half a teaspoon of grated ginger
      4 tablespoons of brown sugar

      Boil the millet groats in salty water and drain them. Melt the chocolate in a bain-marie. Blend the millet groats, chocolate, cocoa and milk very thoroughly until you have very smooth crème. Pour the milk in gradually to make the right consistency of your desert. Prepare the fruit mousse. Put the washed cranberries, ginger, juice orange peel and sugar into a pot. Boil until the fruits are soft. Blend. Put the chocolate crème into some small bowls. Put the fruit mousse on top. Decorate with peppermint leaves. Serve at once or chilled.

      Enjoy your meal!


  • Recently Browsing   0 members

    No registered users viewing this page.

×