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 a free account.

Wendy DeBord

Yellow and white cakes

Recommended Posts

Can you share, iii_bake? PM me if that's what you want. Thanks!

I might have been blurred.

I mentioned this once on page 3.

The recipe was also posted ...# 82, i think.

Please let me knoiw what you think of it once you bake.

Ciao,

iii

Share this post


Link to post
Share on other sites

I have been reading this post in search of the best (subjective, I know) yellow cake recipe to make with chocolate frosting for an upcoming birthday. Anyone baked a yellow cake lately and want to chime in and vote for a new or old favorite?


Aria in Oregon

Share this post


Link to post
Share on other sites
I have been reading this post in search of the best (subjective, I know) yellow cake recipe to make with chocolate frosting for an upcoming birthday.   Anyone baked a yellow cake lately and want to chime in and vote for a new or old favorite?

I've tried baking several different recipes but my favourite and always successful one is the Golden Butter Cake from Whimsical Bakehouse. I made it again just 2 weeks ago. This time 4 layers filled and frosted with 7-minute frosting. Large ribbon coconut coating the sides. It's very versatile. I can PM it to you if you like. I'm happy with the flavour, texture & sweetness and it always gets rave reviews.


Edited by CanadianBakin' (log)

Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

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.

MMmm.... I love sponge cakes... that sounds tasty!

Share this post


Link to post
Share on other sites
I decided that I would substitute some of the butter in a standard white cake recipe with vegetable oil to see if that would help. Based on results posted in this thread and other sites, I chose the Cook's Illustrated basic White Layer Cake recipe to adapt. The only changes I made were to replace the almond extract with vanilla, and replace 1/3 of the butter with oil. This cake was a delight! I froze it immediately out of the oven and then thawed it to see what the texture would be like, and it was lovely. It was not at all dense, had some spring to it, and the crumb was very fine. It cut like a dream, too. The flavor was very good, in fact, my husband and I inhaled the test pieces - and I don't even really like cake! I am so excited; I thought I was going to have to resort to a boxed mix to get the texture I was after.

Darcie,

I baked my first ever white cake using this exact recipe -- Baker's Illustrated -- and substituting 1/3 of the butter with vegetable oil, and it was really, really good! I used 1 teaspoon of clear vanilla extract, 1 teaspoon of regular (Madagascar Bourbon) vanilla extract and a teensy droplet of fiori di Sicilia, which I also added to the buttercream. I schmeared some raspberry bakery jam in between along with the buttercream and, since the iced cake look it was coated in plain butter (boy, do I need a good buttercream recipe), drizzled some jam on top as well. Pretty darn good, considering it contained no chocolate. And moist, in and out of the fridge. I'm going to try converting some of my other butter cake recipes using your method. Thank you so much for the idea!

-- Lisa


Edited by abooja (log)

Share this post


Link to post
Share on other sites

Hi Wendy,

I was on a quest for the perfect Yellow and White cakes for my wedding and stacked cakes too and was wondering if you found the perfect recipes? Any help would be GREATLY appreciated.

Share this post


Link to post
Share on other sites

I'm not Wendy--And I did not re-read and catch up on this complete thread.

But to answer your guestion, Ksaw, Sylvia Weinstock's yellow cake is excellent. It comes out pretty white in color-- I tweak it when I make it and I use two whole eggs and two egg whites and I use a guarter cup more flour. I just add the eggs to the creamed sugar & butter--it would probably be fluffier if I whipped them etc. but the thought of the potential of tasting egg white in my cake prevents me from going this route for a wedding cake. You can google Sylvia Weinstock's yellow cake.

I would not chill this cake because it does not relax all the way back to perfect texture when it does get to room temp. And often wedding cake needs to be put in the frige for the sake of a filling or whatever so this is not a super efficient work horse type cake but if kept at room temp it is excellent. It obviously works for Sylvia!!

Another idea for a wedding cake that is a nice resilient cake that can take the job description for what is demanded of a white wedding cake uses cake mix as a base. It's one box of cake mix, 1 cup of sugar, 1 cup of self rising flour, flavoring, quarter cup of oil, 4 egg whites (I add a yolk or two), one and a third cups water, one cup of sour cream. This makes about 7 cups of batter.

You making your own bridal cake? How many people will be attending?

Some cake ideas for you.

Share this post


Link to post
Share on other sites

See you can make a great cake from scratch but a wedding cake is very different than any other random cake. I mean anyone can toss ingredients together and bake that off and viola make a tasty cake.

But wedding cake has to be versatile and work hard for you. It has to be made in advance enough so that it can be decorated and still be fresh and tasty. So it has to have shelf life, aka freezer & frige life has to withstand the time to decorate it and retain pinpoint accuracy for freshness, has to slice very well, hold up to the delivery, and icing and etc.

It's not cool for cut slices to get a stale dry edge while the sliced cake might sit out on plates at the reception for a few hours during the celebrating. For delivery a chilled cake is a happy cake in my opinion. It gets hot in Memphis--I use all butter icing so you've got to be careful.

The only cake I know of that can do all those things ^^^ is with a cake mix base.

It's not at all just about "a cake formula" kwim. But these are my opinions we all have different outlooks on this subject.

Share this post


Link to post
Share on other sites

Thanks for the info K8memphis. This helps alot. I'm not making cakes for myself, I make celebration cakes for a living and was on the hunt for the perfect from scratch cake recipe. I have tried the cake mix recipe and liked it, and wondered if a from scratch recipe could duplicate the taste, texture and duribilty of the aforementioned. I shall keep ur recipe at close arms length as I will be making a batch of cakes this weekend.

Share this post


Link to post
Share on other sites

Now, I bought the Jilk cake emulsifier product from Albert Uster--the special ingredient in cake mix. Therefore I can bake a so called 'scratch' cake using the individual ingredients that are found in cake mix.

I've used it maybe three times in tests. So far I'm not crazy about my results, but I'll still keep testing it. To me so far it would be easier to add cake mix as an ingredient than to use this product.

For example, use the Sylvia recipe or any tried & true recipe & sub a cup of flour for a cup of cake mix--so you can try & latch onto the durability factor provided so efficiently in cake mix. But I haven't tested that out--I'm just saying you would handily have a better product, better texture than the results I'm getting with the Jilk. So I'll keep trying the Jilk because it cost me $50 but...cake mix already has it beat without testing...well because Betty C & friends have been testing for decades huh.

I made the exact recipe Albert Uster gave for the Jilk, it was horrible. Yes I might have blown it somehow but, dude, I've been baking for about 50 years, professionally for over 35. Then I started to tweak it into my recipes. I mean there's a result you get in white cake mix cakes that Humpty can't quite get together again.

Other flavors are much easier to make 'from scratch'.

But Duncan's just got the goods on white cake mix.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Nn, M.D.
      I'm very excited to share with you all a recipe that I developed for a double crust apple pie.  I had been inspired a few weeks ago to come up with a series of 3-ingredient recipes that would focus on technique and flavor but still be simple enough for the unseasoned chef.  I decided to make an apple pie as a challenge to myself--never having made one before--and as a way to show those who might find pastry intimidating how easy and adaptable it can be.
       
      Basic Shortcrust Pastry
      Ingredients:
      - 300g flour
      - 227g salted butter, cold
      - 2 lemons, zested with juice reserved
       
      1. Cut butter into small chunks.  Beat butter, zest of the 2 lemons, and flour together with an electric mixer OR combine with pastry blender OR rub together with fingers OR blitz in a food processor until it resembles sand.
      2. Add just enough water to bring the mix together into a dough (about 20g for me).  You'll know your pastry is ready when you can press it together and it stays in one piece.
      3. Divide dough in two and wrap tightly with plastic.  Refrigerate for at least 2 hours, or overnight.
      4. When ready to use, roll out each portion to 13 inches in diameter. (I do this between two sheets of parchment paper.  Don't worry too much if the parchment sticks to the pastry. I periodically placed mine in the freezer to help keep everything cold, and the butter will separate from the parchment when frozen.)
      5. Take 1 portion of rolled dough and place it in a 9-inch tart tin with a removable bottom.  Gently press into the sides to ensure even coverage.  Place in the freezer for 30 minutes.  Freeze the other portion of dough in-between the parchment pieces.
       
      Apple Filling (and Assembly)
      - 1 kg apples (I used about 7 apples for this recipe.)
      - 220g dark brown sugar, divided
      - 1 egg, separated
       
      Making the apple butter: 
      1. Cut and core 500g of your apples, but do not peel.  Add cut apples, juice of the one lemon, about 100g or so of water, and 170g of sugar to a large saucepan.
      2. Bring to a boil over high heat, reduce to a simmer and cover.  Let the apples cook for 20-30 minutes or until tender.
      3. Remove from heat and blend until smooth.
      4. Return puree to saucepan and simmer uncovered over low heat, stirring occasionally, for an hour.  Color should deepen and the mixture should thicken slightly, but do not allow it to scorch.
      5. Remove from heat and refrigerate until cool.
       
      Apple filling:
      1. Peel, quarter, and core the remaining 500g of apples. Slice on a mandolin to about 1/8th inch thickness. Place sliced apples in a large bowl of cold water while slicing remaining apples.
      2. Once apples are sliced, drain water and add the juice from the remaining lemon, as well as the remaining 50g of sugar, over the apples. Stir to coat.
       
         
       
      Assembly:
      1. Remove pie base from the freezer.  Dock with a fork and brush on egg white.  Place back in the freezer and allow to set for for about 5-10 minutes.
      2. Pour the entire recipe of apple butter into the pie base and even out with an offset spatula.
      3. Arrange apple slices over the apple butter.
      4. Remove remaining pie dough from the freezer and cut designs in while still cold. Transfer to the surface of the pie and seal overhanging edges.  Trim excess dough.
      5. Brush top pastry with egg yolk (beaten with any remaining egg white) and bake in a 365˚F oven for 60-70 minutes.  Crust should be shiny and golden brown.
      6. Remove from oven and allow to cool completely before removing from tin.
       
      Some notes:
      The reason for using salted butter is I think the flavor incorporates a little better into the mix than if I were to use unsalted butter and added salt.  That being said, you could do that instead, though your recipe would then have 7 ingredients The addition of apple butter here takes the place of the normal apple pie filling, which is usually thickened with cornstarch and is typically quite sweet.  By using the apple butter, I push the flavor of apple forward beyond what you would find in a typically apple pie.  Also, the apple butter acts as a glue of sorts so that my slices are always clean, so no need to resort to adding thickeners or extra sweeteners. I'm always looking for a way around blind baking, and using an egg white seal has worked out very well for me. The egg white creates a water-tight layer between the crust and the filling, so no matter how wet my filling is, the crust will always bake crispy and won't get soggy for as long as the pie is around. Feel free to change this up as you see fit.  Obviously you can spices to this (I recommend cinnamon, clove, and cardamom) but the beauty of this pie is that it's really not necessary.  Although at first blush it may seem one-noted, the harmony between the flaky, almost savory crust and the bright and refreshing filling is one that doesn't need any help, in my honest opinion.  

       
      So there you have it! My 6-ingredient apple pie, sure to become a go-to for me, and hopefully for you as well!
       
    • By ResearchBunny
      Posted 6 hours ago Dear EGulleters,
      ResearchBunny here. I've just found you today. I've been lolling in bed with a bad cold, lost voice, wads of tissues, pillows, bedding around me. I spent all of yesterday binge-watching Season 2 of Zumbo's Just Desserts on Netflix from beginning to grand finale. I have been a hardcore devotee of Rose Levy Beranbaum since the beginning of my baking passion -- after learning that she wrote her master's thesis comparing the textural differences in cake crumb when using bleached versus unbleached flour. I sit up and pay attention to that level of serious and precision! While Beranbaum did study for a short while at a French pastry school, she hasn't taken on the challenge of writing recipes for entremets style cakes. That is, multi-layer desserts with cake, mousse, gelatin, nougatine or dacquoise layers all embedded in one form embellished with ice cream, granita, chocolate, coulis. After watching hours of the Zumbo contest, I became curious about the experience of designing these cakes. Some of the offered desserts struck me as far too busy, others were delightful combinations. I was surprised that a few contestants were eliminated when their offerings were considered too simple or, too sophisticated. So I'd like to hear from you about your suggestions for learning more about how to make entremets. And also, what you think about the show. And/or Zumbo.
      Many thanks.
      RB
      ps. The show sparked a fantasy entremet for my cold. Consider a fluffy matzo ball exterior, with interior layers of carrot, celery, a chicken mince, and a gelatin of dilled chicken broth at its heart!
    • By TexasMBA02
      After batting about .500 with my previous approach to macarons, I came across Pierre Herme's base recipe online.  After two flawless batches of macarons, I've been re-energized to continue to work at mastering them.  Specifically, I want to try more of his recipes.  My conundrum is that he has, as far as I can tell, two macaron cookbooks and I don't know which one I should get.  I can't tell if one is just an updated version of the other or a reissue or what the differences really are.  I was hoping somebody had some insight.  I have searched online and haven't seen both books referenced in the same context or contrasted at all.
       
      This one appears to be older.

       
      And this one appears to be the newer of the two.

       
      Any insight would be helpful.
       
      Thanks,
       
    • By pastrygirl
      Anyone have a favorite recipe for chocolate cake using semisweet chocolate?  My usual chocolate cake recipe uses cocoa, but I have some samples of chocolate I want to use up for a workplace party.  Yes, I could make brownies or ganache frosting, or chocolate mousse or chocolate chunk cookies, just feeling like cake this weekend ...
    • By onemorebitedelara.com
      Has anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart?  If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?  
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...