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 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?  
    • By Jaymes
      Red Velvet Cake
      It does use a large amount of oil - 2 cups, but it sure ain't "dry." Red Velvet Cake was very popular back in the late 60's & 70's and there were frequently "Red Velvet Cake cookoffs." This recipe won the blue ribbon at several state fairs.
      2-1/2 c sifted cake flour 2 c sugar 1 c buttermilk 1 tsp soda 1 tsp vanilla 1 tsp salt 3 eggs 2 T cocoa 1 T white vinegar 1 oz red food color 2 C vegetable oil - regular "buttery flavor" is good but, if you can't find it, use 1 Cup Orville Redenbacher Buttery Flavor Oil for Popcorn (available in the popcorn section at the store) and 1 cup regular vegetable oil to make a total of 2C oil Cream cheese frosting:
      1 stick butter 1 tsp vanilla 8-oz pkg cream cheese 1 16-oz bag powdered sugar dash salt 1 c chopped pecans Cake
      Combine all ingredients; mix well and pour into 1 large or two small buttered and floured cake pans. Bake 300º for about 40 minutes, or until done
      Frosting
      Cream well, then frost well-cooled cake. 
      Keywords: Dessert, Cake
      ( RG466 )
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...